Desserts

Chocolate & Nut Hamantaschen Filling (Dairy)

Hamentaschen (Dairy)

It seems that if you are going to make frozen drinks, you'd need to pour them into their glasses before freezing. But I don't know, having not made this particular recipe. I added that suggestion into the directions, just in case.

In the 41 years I knew her, I never knew my grandmother to make cupcakes. It just wasn’t the sort of thing she made. I know this pale blue scrap of paper is very old, but with nary a spatter or folded corner… I think it’s safe to say she didn’t use this recipe much. Still, she kept it all those years. So here it is.

The advantage of making your own coffee ice cream is that you know with certainty that it's decaf. Also, home made ice cream is just exceptional, generally speaking. We use an ice cream maker - just follow the directions for whatever device you are using.

This is the frozen yogurt version of the ice cream recipe. It's marginally healthier than the ice cream version if you're worried about saturated fats, calories, or sugar content. We tried reducing the sugar content further and using stevia, but wound up with a tart block of ice with figs and walnuts. The bottom line is that in order to make non-fat frozen yogurt at all edible from a texture standpoint, you need to add things to alter the freezing point. Normal humans do this by adding things like sugar, fat or alcohol. Mega-conglomerate food corporations achieve this result by putting in highly processed emulsifiers and thickeners that alter viscosity and freezing point without changing fat content or sugar content. So... in the end, we realized it's a "devil you know" vs. "devil you don't know" predicament when it comes to balancing the conflicting aims of making frozen yogurt palatable/edible vs. "heart healthy" and low glycemic-index. We've opted for the devil we know and love, and just don't indulge all that often.

Home made ice cream is just exceptional, generally speaking, but it's also generally kosher for Passover. This is handy, especially for those of us with spring birthdays. I can't subscribe to lousy excuses for cake on Pesach, but at least with ice cream, no sacrifice in quality is necessary. We use an ice cream maker - just follow the directions for whatever device you are using. Mr. Yakityak was inspired to create this recipe after coming home from Italy, having had a stellar gelato version there.

Home made ice cream is just exceptional, generally speaking, but it's also generally kosher for Passover. This is handy, especially for those of us with spring birthdays. I can't subscribe to lousy excuses for cake on Pesach, but at least with ice cream, no sacrifice in quality is necessary. We use an ice cream maker - just follow the directions for whatever device you are using.

We gave up on trying to make this super healthy. It’s probably healthier than ice cream in that it is lower calorie and higher in protein, but don’t kid yourself… it’s still high in sugar and fat. It’s just not possible to make it lower in sugar and fat without making it turn out like a sour block of ice.

Filling:

Note from Jewish Cuisine Host: This recipe comes from a book published in 1958. We were unable to find out if the book is still under copyright. The recipe is so interesting that we decided to publish it in the archive anyway, but if it is still under copyright we sincerely apologize to the authors and publishers in advance. Copyright holders - if you wish to see this recipe removed from the archive, please email me and I will remove it promptly. The Heart of the Settlement Cook Book, 1958. This recipe assumes you have a challah dough recipe of your own that you have ready. If you need a challah recipe, there are a few in this archive to choose from.

This dessert is wonderful late in summer, when the peaches are still in the market... but maybe they're starting to be of lesser quality. I think of it as sort of a last hurrah for peaches for the year. You do not need to peel the peaches (as you would for a pie). I do my best to avoid substitutions with inferior ingredients to meet dietary restrictions. I think it's better to find recipes that naturally exclude the problem ingredient because the outcome is tastier. A crumble really doesn't need wheat flour by definition and actually benefits from the flavor of almond flour, which makes this recipe taste like it was always meant to be this way... because it was.