Tag archive for "kosher dessert"

Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

kosher dessert recipes, kosher pareve recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80’s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

Subscribe Now to get the best recipes and discounts from your favorite shops!
Enhanced by Zemanta
Easy Shabbat Ice Cream Bombe Dessert

kosher dairy recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

Easy Shabbat Ice Cream Bombe Dessert

1 Comment 15 December 2012

We found this new recipe in
Desserts 4 Today-Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Great for the second round of Sukkot !   This recipe is a no brainer.
  • 2 pints raspberry sorbet
  • 1 pint strawberry ice cream (can be pareve)
  • 1 pint vanilla ice cream (can be pareve)
  • 2 packages (10 oz. each) frozen strawberries in syrup, thawed
  1. Lightly grease a 2-quart round bowl or a Kitchen Aid bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Arrange the bowl in the freezer, making sure it’s level and secure.
  2. Remove the raspberry sorbet from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the sorbet in an even layer in the bottom of the bowl. Return the bowl to the freezer.
  3. Remove the strawberry ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the ice cream in an even layer over the firm raspberry sorbet. Return the bowl to the freezer.
  4. Remove the vanilla ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the vanilla ice cream over the strawberry ice cream. Cover with plastic wrap. Return the bowl to the freezer and freeze until hard before serving, about 6 hours or for up to 3 days.
  5. Pile the thawed strawberries and syrup into a food processor. Process until blended, about 20 seconds. Strain the sauce through a fine-mesh sieve into a small bowl pressing firmly on the berries. Discard the pulp and seeds and use immediately or cover and refrigerate for up to 2 days.
  6. To serve, unwrap the mold and invert onto a shallow serving plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges and serve with a drizzle of sauce.
Win a chic exercise legging and top!
  • Blossom Bleu has the latest accessories for your table .

Enhanced by Zemanta
Easy Holiday Fruit Cake

kosher dessert recipes, kosher pareve recipes, kosher recipes

Easy Holiday Fruit Cake

No Comments 07 August 2010

This cake is so great for summertime because you can easily use up a lot of the ripe fruit in your fridge.  Its also easy to whip this recipe up early Friday morning for a Shabbat dessert and then run to the beach!
1/2 cup oil
1/2 cup sugar
2 eggs
1/2 cup orange juice
1 tsp. Vanilla
2 tsp.baking powder
1 cup flour
1/2 cup fresh peaches
1/2 cup blueberries

by Allison Srour

Whisk oil sugar eggs orange juice vanilla until it becomes creamy. Add baking powder and flour. Place batter on greased pyrex add peaches and blueberries. Bake on 350 for about 1/2 hour.  So easy and light. Enjoy.

Need custom tablecloths for Rosh Hashanah? Click Here.

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®