2

A note from the students:

We're grateful for this experience because it

has allowed us to understand what some older traditions of Judaism look like and how

similar and different they are compared to our traditions today. This experience has

also allowed us to bond over food with our friends. This created many memories that

will last for a lifetime.

It has also created opportunities for new learning experiences for everyone. Since none of us are professional chefs, we all learned a lot to teach to our family and

friends.

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Bubbes & Zayde’s Kitchen

Table of Contents 4 Soups and Appetizers

Grandma Esther’s Chicken Soup

Aunt Dora’s Matzoh Balls

Borscht

Cheese Bourekas

10 Entrees

Indian stuffed Eggplants

Stuffed Peppers

Best Ever Brisket

14 Side dishes

Israeli Salad

Kartoffe Latkes - Potato Pancakes

Pineapple Kugel

Zeesih Kaese Latkes – Sweet Cheese Pancakes

Hungarian Lokshen Noodle Kugel

Moroccan Charoset

21 Desserts & Sweets

Haman’s Fingers

Switzerland Chocolate Cake

Gateau Au Coco

Hamentaschen

Mandlebread

Matzo Brittle

Pan d’Espanya (Spanish Sponge Cake)

Chocolate Challah Bread Pudding

All recipes were made in class or are the participants’ families’ recipes.

4

Submitted by Arlene Provder

1 whole chicken cut in eighths

2 large carrots, peeled and cut in half

2 onions, peeled and cut in half

2 - 3 stalks of celery with the leaves on

1 turnip or parsnip peeled

2 cloves peeled garlic

Several sprigs of parsley

Salt and pepper to taste

One kosher chicken bouillon cube

8 oz. fine egg noodles

Ingredients:

: directions:

Grandma Esther’s Chicken Soup

Procedure:

: directions: 1. Wash and clean chicken, pluck off extra feathers and cut off

large pieces of chicken fat 2. Place chicken in large pot with vegetables and parsley 3. Fill pot with cold water approximately three quarters full or

perhaps a little more 4. Bring soup to a boil and add salt and pepper 5. Once boiling, bring to simmer and occasionally stir to skim

off the reside 6. After one hour add the bouillon cube. Soup should be

delicious in about one hour and 30 mins, perhaps a little more.

7. While soup is bubbling prepare noodles (very fine) to add to soup when ready to serve. Once the soup is finished remove the vegetables and the chicken.

8. Some people prefer the clear broth with maybe a carrot slice or two, others prefer everything!!

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Bubbes & Zayde’s Kitchen

Shabbat Memories From Arlene Provder

Growing up, Shabbat was special in my house. We all looked forward to Friday eve, and of course the weekend. Often my mother would start preparing the Sabbath meal on Thursday. Since I grew up in a conservative environment that meant no "labor" was conducted: no shopping, no spending money. Routine chores were not done; it was basically family time.

One of my favorite things was coming home to the delicious smell of chicken soup, pot roast, kugel (sometimes) and roasted potatoes. Dessert was usually canned fruit cocktail.

Before our meal, my mother would put a table cloth over the small kitchen table, cover her head with a shawl, light the candles and recite the blessing. The candlesticks were the ones that her mother brought from Hungary when she came to America. After lighting the candles, she would always say "Good Shabbos, children."

My favorite dish was Grieven, crisp chicken skin with fried onions, which then rendered a byproduct called "schmaltz" or chicken fat! This was so delicious on fresh rye bread. I could not wait to get home from school, as this was so special. I always rushed to get home so I could get at it before my sister!

6

Submitted by Hannah Freiberg

2 eggs chilled

2 Tablespoons seltzer

1 ½ Tablespoons cold chicken fat

½ cup matzoh meal

Ingredients:

: directions:

Aunt Dora’s Matzoh Balls

Procedure:

: directions:

1. Beat together eggs and water, add chicken fat and beat long enough to blend thoroughly. Stir in matzoh meal and seasoning. Batter will be thin.

2. Cover and refrigerate for about an hour. 3. With wet hands form small balls about the size of walnuts. 4. Add matzoh balls to 2 ½ quarts of boiling water. 5. On a low flame, cook for 20 minutes in a covered pot.

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Bubbes & Zayde’s Kitchen

Yield: 10 servings

6 cups chicken stock, beef stock, or vegetable stock for vegetarians

3 medium beets, washed well 3 large potatoes, peeled and chopped into cubes 3 medium carrots, thinly sliced or shredded 1 small red onion, finely chopped 3 cloves garlic, minced 1/2 head red cabbage, cored and shredded 1 large tomato, diced 1 cup tomato sauce 2 - 4 Tablespoons sugar or to taste Salt and pepper to taste 1 Tablespoon fresh dill, chopped Sour cream for topping (optional)

Ingredients:

: directions:

Borscht

Procedure:

: directions:

1. Place beets in a large pot and fill with just enough water to cover

them. Cover pot and boil until tender, about 45 minutes. Remove beets from pot to a plate or cutting board and set aside to cool.

2. Add broth, carrots, and potatoes to beet water and boil covered for about 15 minutes, then add onions, garlic, cabbage, and diced tomatoes.

3. Peel and slice the cooked beets and add to pot. Cook until the beets lose their color, about 30 minutes. Add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes.

4. Serve hot topped with sour cream

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Purim Memories By: Stanley Edelman

When one thinks of traditional Purim foods, the one that comes to mind first for the vast majority of Jewish-Americans is the hamentaschen, the symbol of the hated Haman who wanted to destroy the Jews, but was foiled by Esther. So Haman gained a level of immortality by having his hat used as the template of Purim, and the survival of the Jewish people. When I was about 8 or 9 in the mid-1940s, my mother baked hamentaschen. Without any printed recipe, she had an almost genetic imprint of what to do and how to do it. I had the job of grinding the mun. Mun is ground poppy seeds mixed with honey and other things that I like the taste of, but I don't know the actual ingredients. The grinder was a big 'L' shaped device. The poppy seeds were poured into the spout at the top, and, as I turned the crank, the screw device that was attached to the spout moved the seeds to the front of the grinder. Here there were two plates that rubbed against each other where the poppy seeds were transformed into the mun paste that my mother would use to create the hamentaschen.

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Bubbes & Zayde’s Kitchen

Yield: 32 turnovers

1 pound filo dough (about 20 sheets) ¼ cup low fat cottage cheese 2 large eggs, beaten lightly 2 cups grated cheese, such as swiss, kashkaval, or cheddar 2 green onions, finely chopped Salt & pepper to taste 1 cup butter 2 Teaspoons sesame seeds (for sprinkling)

Ingredients:

: directions:

Cheese Bourekas

Procedure:

: directions: 1. Thaw filo sheets in the fridge for 8 hours or overnight. Remove sheets from

fridge 2 hours before using and leave them in their package. 2. Put cottage cheese in strainer and press gently to remove excess liquid. Do not

push cheese through strainer. Leave cheese in strainer for 10 minutes and press gently again. Mix cottage cheese with eggs, grated cheese, and green onions until smooth. Add pepper; taste before adding any salt.

3. Remove filo sheets from package and unroll them on a dry towel. Cut stack in half lengthwise to form 2 stacks of sheets of about 16x7 inches each.

4. Cover filo immediately with a piece of wax or parchment paper, then with a damp towel. Work with only one sheet at a time and always keep remaining sheets covered with paper and a damp towel so they don’t dry out.

5. Remove a filo sheet from pile. Brush it lightly with melted butter and fold it in half lengthwise so its dimensions are about 16 x 3 ½ inches. Dab it lightly with butter. Place about 1 ½ teaspoons cheese filling at one end of strip. Fold end of strip diagonally over filling to form a triangle, and dab it lightly with butter. Continue folding it over and over, keeping it in a triangular shape after each fold, until end of strip is reached. Set triangular pastry on a buttered baking sheet. Brush it lightly with butter. Continue to shape more pastries.

6. Preheat oven to 350 degrees. Brush pastries again lightly with melted butter and sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Serve warm or at room temperature.

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Serves: 4-8 “Typically served on Simchat Torah”

1 large onion, chopped

3 Tablespoons canola oil

5 cloves garlic, crushed

1⁄2 cup dried grated coconut

1 Tablespoon tamarind paste

1 Tablespoon brown sugar

1 Teaspoon ground coriander

1⁄2 Teaspoon ground cumin

Salt

1⁄2 Teaspoon or more cayenne or ground chili pepper

1⁄4 cup cilantro leaves, minced

1 1⁄2 inch piece of ginger, grated

4 small eggplants

1 1⁄4 cups canned coconut milk

Ingredients:

: directions:

Indian Stuffed Eggplants

Procedure:

: directions:

1. For the filling, fry the onion in the oil till golden. Add the garlic and grated coconut, and when lightly colored, add tamarind paste and brown sugar.

2. In a small bowl, add a few Tablespoons of water and tamarind paste. Add this to the pan along with the coriander, cumin, salt, cayenne or chili powder, cilantro, and ginger.

3. In another pan, boil about 2 1⁄2 cups of salted water with the coconut milk. 4. Trim the ends of the eggplant and cut 4 slices lengthwise but not right

through, so that they do not separate at the stem end. With a little spoon, spread the paste in the slits and pack the stuffed eggplants in a pan with the coconut milk mixture. Simmer for about an hour.

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Bubbes & Zayde’s Kitchen

Adapted from How to Cook like a Jewish Mother, by June Roth Serves: 8

4 to 6 large green peppers

2 pounds ground lean beef

1 cup cooked rice

2 eggs

1 medium onion, finely minced

1⁄2 cup tomato puree

1 Teaspoon kosher salt

1⁄2 Teaspoon freshly ground black pepper

1­ 28­ ounce can whole tomatoes

Juice of 2 lemons

4 tablespoons brown sugar

1⁄2 cup seedless raisins

Ingredients:

: directions:

Stuffed Peppers

Procedure:

: directions:

1. Wash green peppers and cut in half lengthwise. Remove seeds and membranes. Combine ground beef, cooked rice, egg, minced onion, and tomato puree. Season with salt and pepper.

2. Stuff halves of peppers with this mixture. 3. In a Dutch oven, combine the tomatoes with the lemon juice,

brown sugar, and raisins. Place stuffed peppers in this sauce. Cover tightly and bake in a 350 degree oven for 45 minutes to 1 hour until beef is cooked thoroughly. Baste occasionally with sauce. Serve over rice with extra sauce on top.

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"Today we made stuffed peppers three ways - traditional, Sephardic, and Indian. Stuffed peppers are commonly associated with two holidays, Sukkot and Simchat Torah: Sukkot because of the harvest of fruits and veggies, and Simchat Torah because the peppers represent the scroll and the filling represents the meaty, juicy content of the words in the Torah. We discussed what makes a food Jewish. Can any food really be Jewish? One factor is that, traditionally, Jews did not cook with treif and no meat was mixed with dairy, which forced Jews in different areas of the world to adapt local recipes."

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Bubbes & Zayde’s Kitchen

Submitted by Connie Berger

6-8 lbs. first cut brisket

Garlic powder, salt and pepper to taste

5 onions, sliced

6 large carrots

5 stalks of celery

1 28 oz. can tomato sauce

Ingredients:

: directions:

Best-Ever Brisket

Procedure:

: directions:

1. Preheat oven to 400 degrees. 2. Flavor both sides of the brisket with garlic, salt and pepper. 3. In sauté pan, sauté the onions in a few Tablespoons of olive oil

until golden brown. Using the same sauté pan, add a few more Tablespoons of olive oil. Sear the brisket on both sides until golden brown.

4. Use a large deep pan with a cover which can be used in the oven. Put half of the onions on the bottom in the pan. Crisscross the carrots and celery on top of the onions. Place brisket over this.

5. Pour boiling water into the pan to cover halfway up the brisket. Add the can of tomato sauce. Cover with lid.

6. Lower oven temperature to 350 degrees and place the pan in the oven. Cook until meat is tender, about 3-4 hours. Don’t slice until cool.

7. Separate meat from the gravy. Serve gravy separately. Brisket can be heated next day in gravy.

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Serves: 8

1 lb Persian cucumbers, diced

1 lb fresh ripe tomatoes, seeded and diced

1/3 cup minced onion (optional)

1/2 cup minced fresh parsley

3 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

Salt to taste (about 1/2 tsp)

Ingredients:

: directions:

Israeli Salad

Procedure:

: directions:

1. Mix all vegetables and parsley together. 2. Drizzle over the olive oil and lemon juice. Add salt to

taste. 3. Enjoy!

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Bubbes & Zayde’s Kitchen

Yield: 24 medium pancakes

6 medium russet potatoes (about 2 pounds), peeled

1 medium yellow onion, finely chopped (about 1⁄2 cup)

2 large eggs, lightly beaten

About 3 Tablespoons all­purpose flour

About 1 teaspoon salt

3⁄4 Teaspoon ground black pepper

Vegetable oil for frying

Ingredients:

: directions:

Kartoffel Latkes Ashkenazic Potato Pancakes

Procedure:

: directions:

1. Grate the potatoes, coarsely, into a bowl of lightly salted water. This removes the starch and keeps the potatoes from darkening. Drain and press out the moisture. Stir in the onion, eggs, flour, salt, and pepper.

2. Heat about 1⁄4 inch oil in a large skillet over medium high heat.

3. In batches, drop the batter by heaping tablespoons or 1⁄3 cups into the oil and flatten with the back of a spoon. Fry until golden brown on both sides, 3­5 minutes per side.

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“The potato latkes were our favorite. It was a fun experience making the latkes with our friends, because I think we can all relate to making these with our families, and we liked the more traditional technique.”

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Bubbes & Zayde’s Kitchen

“We liked this kugel because it was sweet and easy to make!” Serves: 16

8 eggs

1 cup sugar

1 cup oil

1 cup flour

4 Teaspoons baking powder

2 Teaspoons vanilla

2 cans crushed pineapple, drained

Ingredients:

: directions:

Pineapple Kugel

Procedure:

: directions:

1. Preheat oven to 350. 2. Drain pineapple, mix with everything else. 3. Pour into a greased 9x13 inch rectangle pan and bake 45

minutes.

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Yield: about 30 (3­inch) pancakes

1 pound cottage, pot, or ricotta cheese

4 large eggs

About 3⁄4 cup all purpose flour

2 Tablespoons butter, melted, or sour cream

1­2 Tablespoons sugar or honey

1⁄2 Teaspoon vanilla extract or ground cinnamon

1⁄2 Teaspoon salt

Vegetable oil or butter for frying

Ingredients:

: directions:

Zeesih Kaese Latkes – Sweet Cheese Pancakes

Procedure:

: directions:

1. Mix the cheese, eggs, flour, butter or sour cream, sugar or honey, vanilla or cinnamon, and salt until smooth.

2. Heat a large skillet or griddle over medium heat. Lightly grease with oil or butter.

3. In batches, drop the batter by heaping tablespoons and fry until bubbles form on the tops and the bottoms are lightly browned, 2­3 minutes.

4. Turn and fry until golden brown, 1­2 minutes. Serve accompanied with sour cream, yogurt, maple syrup, jam, cinnamon sugar, or fresh fruit.

"This was such a wonderful class today. The seniors told great stories, and, from them and the texts, I learned a lot about the meaning of Hanukkah. Not only the oil that lasted 8 days, but also the Maccabees, and the Temple and stuff. The latkes were all amazing but I especially like the cheese ones, which looked like normal pancakes."

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Bubbes & Zayde’s Kitchen

Submitted by Roselle Grubin

Approx. 3/4 lb, medium noodles

4 eggs

3/4 lb. pot cheese

1 glass milk

12 oz. sour cream

2 tart apples sliced thin

A few dried apricots

Sugar to taste (1/2 cup to 3/4 cup)

Vanilla (optional)

Cinnamon, butter or margarine

Ingredients:

: directions:

Hungarian Lokshen Noodle Kugel

Procedure:

: directions: 1. Cook noodles in salted boiling water until tender, drain, set aside, add a few

small lumps of butter to it while still hot. Drain & wash noodles with hot water. 2. Beat eggs, add a little more salt, add all the other ingredients - add the sliced

think apples and tiny pieces of dried apricots. Combine with cooked noodles, sprinkle cinnamon on top (not in mixture). Lightly grease bottom of deep pan - bake for at least one hour, or until golden brown. May be sectioned when cool and then reheated when ready to eat.

Tips: While the noodles are still warm (after you have drained off the water) blend the butter or margarine in with your hands so that all the noodles become coated with the butter. That will prevent them from sticking together.

- Make it the day before, then, when cool, cut into sections. When you reheat, it will facilitate serving.

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Chanukah Memories By: Gladys Edelman

One of my favorite holidays while I was growing up was Chanukah. If I were to close my eyes, I could see my “mommy” standing in the kitchen grating the potatoes down to the very tiniest piece of potato. As she is grating, I see the look of love, feeling, and warmth in her eyes. The look on her face showed she knew that her family would delight in her Chanukah treat. She was totally immersed in grating those potatoes, taking them out of the cold water, which prevents them from turning brown, grating them as finely as possible, to insure that there wouldn't be any lumps in the latkes. Once all the potatoes were grated, she very carefully measured the other ingredients ( i.e. a handful of this, a pinch of that, etc.) As a child it always amazed me how she knew measurements without using a measuring spoon or cup. When asked, she would reply in Yiddish: “Wait, mamala, one day you will be able to do this too.” Truth be told, no way. I need to use a measuring cup and spoon. Now that it’s my turn, somehow I always cut my finger on the grater. No, I don't use a blender or food processor! Once the latkes were fried (in peanut oil), and the incredible smell of fried latkes had permeated not only throughout our apartment, but in the hallways of the building as well, we would sit down to the most delicious latkes, served with sour cream and/or applesauce. If we were having a dairy meal (my mother kept a kosher home), then it would be sour cream. If it were a meat meal, then we would have applesauce. We couldn't mix meat and dairy.

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Bubbes & Zayde’s Kitchen

Submitted by Sara Kartzmer Fry

2 cups pitted dates

1/2 cup golden raisins

1/2 cup dark raisins

1/2 cup walnuts

Sweet red wine or grape juice

Ingredients:

: directions:

Moroccan Charoset

Procedure:

: directions:

1. Combine in food processor mixing until finely chopped and mixture sticks together.

2. Add 1-2 Tablespoons of wine or juice to make sticky mass. Refrigerate until firm, about 3 hours.

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Yield: About 30 pastries.

In Jewish communities from Greece and Turkey, Purim is celebrated by eating wicked Haman's "fingers". Here's a recipe for this rich pastry. Traditionally made with almonds.

1⁄2 pound phyllo dough (defrosted)

1 1⁄2 cups pumpkin seeds

3 Tablespoons sugar

1 Teaspoons ground cinnamon

1 Teaspoons grated orange rind

6­8 Tablespoons butter, melted

Powdered sugar

Ingredients:

: directions:

Haman’s Fingers

Procedure:

: directions:

1. Chop pumpkin seeds with sugar in food processor until coarse. Stir in cinnamon and grated orange rind.

2. Preheat oven to 350 F. Line two baking sheets with parchment paper or grease them.

3. Remove phyllo sheets from their package and unroll them on a dry towel. With a sharp knife, cut stack in half lengthwise, then in half crosswise. Cover phyllo immediately with a piece of wax or parchment paper, then with a damp towel. Work with only 1 sheet at a time, keeping remaining sheets covered so they don't dry out.

4. Carefully remove one pastry square from stack. Brush it lightly with melted margarine. Put about 2 Teaspoons of filling at one end of a phyllo square so it extends all along edge. Fold the two ends of dough in, slightly over filling, then roll up tightly to form a thin finger. Transfer to a baking sheet. Make more phyllo fingers with remaining dough and filling.

5. Bake pastries 15­20 minutes or until very lightly golden. Transfer to a rack to cool. Serve dusted with powdered sugar.

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Bubbes & Zayde’s Kitchen

Submitted by Miriam Pollack-Rehmar

10.5 oz. black cooking chocolate (not unsweetened)

5.3 oz. unsalted butter

6 large eggs

5.3 oz. sugar

5.3 oz. grated hazelnuts

3 liquid oz. kirsch

Dash of salt

Powdered sugar for dusting

Ingredients:

: directions:

Switzerland Chocolate Cake

Procedure:

: directions:

1. Melt chocolate and let it cool. 2. Separate eggs. Cream butter, egg yolks, and salt with a

mixer until foamy. Add in the chocolate. 3. Mix in sugar, nuts, and then kirsch. Beat egg whites until stiff

in a separate bowl. Fold into the chocolate mixture. 4. Pour into greased 9” loaf pan and refrigerate 1-2 hours. 5. Preheat oven to 380 degrees. Bake for 45-55 minutes. Cool

and dust with powdered sugar.

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"In this class, I’ve learned that there are different forms of Jewish food, and that it is mainly based on where the food is from. Jews adapt to their surroundings..."

3 cups dried grated coconut

1 cup fresh orange juice

1 1⁄2 cups sugar

4 Tablespoons canola oil

6 eggs, separated

Ingredients:

: directions:

Gateau Au Coco (Moroccan Coconut Cake)

Procedure:

: directions: 1. In a bowl, mix the dried coconut with the orange juice and

leave about 20 minutes, until the coconut is soft. 2. Add the sugar, oil and egg yolks and mix well. 3. Beat the egg whites stiff and fold into the egg mixture. Then

pour into a greased nonstick cake pan and bake in a preheated 350F oven for 45 minutes. Turn out upside down onto a plate while it is still warm. A creamy egg mixture, which will have sunk to the bottom, will come out on top.

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Bubbes & Zayde’s Kitchen

Submitted by Hannah Freiberg – from her great grandma Pearl Wasserman

½ pound margarine or butter, softened

¾ cup sugar

3 eggs

4 cups flour

2 Teaspoons baking powder

1 Teaspoon vanilla

½ Teaspoon salt

Ingredients:

: directions:

Hamentaschen

Procedure:

: directions:

1. Beat margarine or butter with sugar well, until fluffy. Add eggs, beating well after each. Add remaining ingredients and mix to form a soft dough.

2. Roll out dough thinly (1/8”) on floured surface. Cut into 3 or 4” circles with the rim of a floured glass. Place about 1 Teaspoon of filling in center of circular pieces of dough.

3. Shape into triangles by pinching dough together at three evenly spaced intervals.

4. Place on well-greased cookie sheet. Bake at 350 for 20-30 minutes or until lightly browned.

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4 eggs

1 cup sugar

3/4 cup oil

3 cups all-purpose flour

1 Teaspoon baking powder

1/4 Teaspoon salt

1 Teaspoon vanilla extract

3/4 cup raisins

3/4 cup slivered blanched almonds

Cinnamon-sugar

2/3 cup semi-sweet chocolate chips (use up to 1 cup if desired)

3/4 cup walnuts or pecans (optional)

2 tablespoons cinnamon-sugar (combine 2 tablespoons sugar with 3/4 teaspoon cinnamon)

Ingredients:

: directions:

Aunt Dena’s Mandlebread

Procedure:

: directions: 1. Beat eggs; add all other ingredients and stir until combined. Make

long strips; place on a greased cookie sheet and sprinkle with cinnamon-sugar. Bake at 350 degrees for 20 minutes.

2. Slice the strips and separate the slices and put back in the oven until dried, about 10 minutes. Note: The dough is soft and should be spooned onto the cookie sheet. I use two sheets and make two long strips on each cookie sheet.

Submitted by Marian Lubinsky

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Bubbes & Zayde’s Kitchen

Mandlebread Story By: Marian Lubinsky

My grandparents came to this country in 1906 from a shtetl in the Austrian-Hungarian Empire. (The town was in Poland between World War I and World War II and is now in Ukraine – as the boundaries of the various countries changed.) They slept in a doorway on the Lower East Side their first night in New York and then found relatives who helped them. My grandfather was a baker. He was about 4 foot 10 inches tall and told me that he was short because as a boy he carried bread trays on his head. He worked as a baker and eventually opened up a bakery – Waldstreicher Quality Bake Shop – on Avenue C. After World War II, he opened Victoria Bake Shop in Far Rockaway and in the 50's opened Wall's Bake Shop in Hewlett. He and my grandmother had nine children – three girls and six boys. Four of my six uncles became bakers. Every Sunday, my parents would take me and my brother from our home in Queens to Grandpa's house in Far Rockaway. On the way, we would pick up my aunt and uncle and their daughters at the subway stop in Jamaica. (They lived in Manhattan and did not own a car.) I don't remember how we crowded eight people into our small car, but we did. Almost all of my aunts and uncles and cousins would be at Grandpa's house every Sunday afternoon. The bakery was closed on Mondays. In those days, they did not freeze the goods. Whatever was left over on Sunday evening was thrown out. So, after dinner on Sunday, we would stop at the bakery on the way home. I was given a box and was allowed to go behind the counter to pick out whatever cookies I wanted. How I loved the little linzer tortes, the lacy Florentines, and the chocolate-coated trees! Even as a child, I knew that Grandpa's challah and rye bread fresh from the oven was even better than cookies – but I loved those cookies. Now, my grandparents and all my aunts and uncles are gone. When I get together with cousins, we often talk about those Sundays at Grandpa's house and reminisce about the cookies.

28

Submitted by Lauren Franco

1 cup butter

1 cup firmly packed light brown sugar

1 cup chopped pecans

About 6 matzos

Ingredients:

: directions:

Matzo Brittle

Procedure:

: directions:

1. Preheat oven to 325 degrees. Place butter and brown sugar in a medium saucepan. Bring to a boil over medium-high heat and boil for 2 minutes. Stir in pecans.

2. Grease sides and bottom of a jelly roll pan with butter or margarine. Completely cover pan with a single layer of matzo. Spoon butter mixture over matzo and quickly spread evenly.

3. Bake until very crisp, about 12 minutes. Cool in pan and break into pieces. Can drizzle with chocolate after cooled. Best if stored in refrigerator.

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Bubbes & Zayde’s Kitchen

6 eggs, separated

6 Tablespoons sugar

Grated zest of 1 lemon or 1 orange

6 Tablespoons self-rising flour

Ingredients:

: directions:

Pan d’Espanya (Spanish Sponge Cake)

Procedure:

: directions:

1. In a large bowl, beat the egg yolks and sugar to a thick, pale cream and add the lemon or orange zest.

2. In another bowl, beat the egg whites until stiff, and then fold them into the yolk mixture. Gradually fold in the flour. Pour into a well-oiled and floured, preferably nonstick, 9-inch cake pan with a removable bottom, or a pan lined with baking parchment.

3. Bake in a preheated 400F oven for 40 minutes. Turn out while still a little warm.

This cake originated as a nut cake in Moorish Spain. They were made by beating eggs with sugar - a branch and twigs tied together originally served as the agitating utensil. This created air bubbles in the batter which helped the batter rise.

30

Submitted by Joe Saperstein

4 eggs

3 cups milk

1 Teaspoon vanilla

1 cup sugar

1 stale challah bread

1 cup chocolate chips

Ingredients:

: directions:

Chocolate Challah Bread Pudding

Procedure:

: directions: 1. Preheat oven to 375 Degrees and grease a large baking dish

2. Whisk first 4 ingredients together 3. Cut Challah into pieces and soak in egg mixture at least one

hour - making sure all the bread is absorbing the liquid 4. Add chocolate chips after fully soaked and pour into the pan

(a lasagna pan is perfect) 5. Bake for approximately 1 hour or until set 6. Best served warm - and can be reheated if there are leftovers

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Bubbes & Zayde’s Kitchen

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Special thanks to the Legacy Heritage Foundation

for their generous support of our Bubbe and Zayde’s program.