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Soup Recipes

Garden Vegetable Soup

This Garden Vegetable Soup is includes cabbage, green beans, tomatoes, and more garden veggies. I puree the soup with an immersion blender, but you can leave the vegetables whole if you prefer. This recipe makes a lot...

Jerusalem Artichoke Soup

For a different and delicious soup, try this Jerusalem Artichoke soup. Jerusalem artichokes, also known as sunchoke or sunroot, have no relation to Jerusalem or artichokes. And the soup's funny brown color has no...

Barbara's Mushroom Barley Soup

Mushroom Barley Soup is easier to prepare each time you make it. And I suggest making it often. Mushroom Barley Soup is especially nice to serve before a meat dinner. This Shabbat we are having Homemade Challah,...

Zucchini Basil Soup

This Zucchini Basil Soup is super delicious and healthy, and probably our family's favorite summer soup. It is surprisingly easy to prepare. Just saute onions, garlic and zucchini, add water and spices, simmer and...

Chocolate Chip Cookies

I grew up in a home in which Chocolate Chip Cookies were favored. In fact, my grandparents used to call them "Donny Cookies" because my father Don Katz loved them so much. So it shouldn't be a surprise that rarely did a week go by in our home when the kids were growing up when we didn't have these cookies in our freezer. My kids friends would even ask for them specifically. My kids thought they tasted best when they were dunked in milk.


ingredients
Ingredients
         
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup dark brown sugar, packed
  • 3/4 cup plus 2 tablespoons vegetable oil
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla
  • 1 1/2 cups best-quality dairy-free chocolate chips (the smaller the better)

NOTE:

  • Instead of 2 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, you can use 2 ½ cups “kemach tofayach”
  • You can add a bit less white sugar for less sweet and more doughy cookies.


clock
Prep Time
       
10 m


cook time
Cook Time
     
10 m


yield
Yield
                 
36-40 cookies


course
Course
             
Dessert


occasion
Occasion
         
Shabbat


Skill
Skill
                   
Easy
instructions
Instructions

  1. Preheat the oven to 375°F (190°C)
  2. In an electric mixer, mix eggs, sugars and oil together until very well blended. 
  3. In a separate bowl, mix flour, baking powder, baking soda and salt.
  4. Slowly add the dry ingredients to the mixing bowl - also add vanilla and chocolate at this stage - and mix gently until just blended (you don't want to overbeat the flour), 
  5. Line cookie sheets with parchment paper. Place teaspoons of the dough on the paper.
  6. Bake for 8-10 minutes, until just starting to brown and firm-up. 
  7. Remove from the oven and let sit on the cookie sheet to firm-up more. 
  8. Remove to a wire rack to cool.

NOTE:

  • You can keep this dough in the freezer and make fresh cookies when you want.
  • These cookies freeze well. You can eat them frozen or defrost before eating.

Salad Recipes

Colorful Corn Salad

When we have guests over in the summer, I like to put a variety of fresh salads on the table. This Corn Salad is one of my favorite salads to serve because it is colorful, delicious, and easy to make. This salad also...

Tuna Pasta Salad

For a healthy and satiating salad that your children may even enjoy, try this light, colorful and tasty Tuna Pasta Salad. With tuna, pasta and vegetables, the salad makes a yummy meal-in-one.

Cauliflower Broccoli Salad

I made this Cauliflower Broccoli Salad for our Israeli Independence Day picnic. The carrots and red onion add color, and the sunflower seeds and cashews add flavor. The simple dressing consists of mayonnaise, red wine...

Sara's Pepper, Cheese, Sugared Pecan Salad

Sara Adar's Pepper, Cheese and Sugared Pecan Salad was chosen by Israel's Tnuva Dairy company for inclusion in their special Shavuot recipe magazine. This winning recipe has been translated from Hebrew and posted here...

Dessert Recipes

Chocolate Raspberry Bars

Want to serve a great tasting and easy to make dessert that isn't the same-old same-old? Paula Levine Weinstein and Julie Komerofsky Remer published this delicious kosher Chocolate Raspberry Bars recipe in their...

3 Ingredient Peanut Butter Cookies

If you are looking for a cookie recipe to make together with your young children, this is it. In addition to being extremely simple and quick to make, these cookies are great fun because of their old-fashioned taste....

Butter Pecan Turtle Bars

I brought this Butter Pecan Turtle Cookies recipe to Israel from the States. I made it often early in my marriage, when we could use the pecans from my in-laws pecan tree. In later years (when the pecan tree was no...

Chef Gabi's Chocolate Walnut Cookies

As he took me on a tour of his parve bakery in the Dan Eilat hotel, head Pastry Chef Gabi Elmakeas shared this recipe for kosher Chocolate Walnut Cookies. They have a uniquely light, meringue-like texture and a...

Dairy Fudge Brownies with Peanut Butter Chips

I found this recipe on the Internet after buying peanut butter chips on sale at the grocery store. I was surprised by the positive reactions and requests for the recipe I got after serving them for Seudah Shlishit. So...

Brownies

This easy-to-bake, moist, chocolately, tasty brownie is my go-to Shabbat dessert when I have a crowd for Shabbat lunch. You can make it ahead of time and freeze. They taste good frozen or defrosted. To make it more...

Jo's Techina Cookies

When my friend Jo served these tasty Techina Cookies for Shabbat dessert, I immediately asked for the recipe for my daughter and son-in-law who love techina. It was a nice surprise to get a recipe that happens to be...

Meryll's Mandelbrot

I like this Mandelbrot recipe, contributed by Meryll Levine Page, because the cookies are toasted through, rather than cake-like. And while Mandlebrot literally means almond (mandel) bread (brot), the addition of...

Chocolate Chip Cookies

I grew up in a home in which Chocolate Chip Cookies were favored. In fact, my grandparents used to call them "Donny Cookies" because my father Don Katz loved them so much. So it shouldn't be a surprise that rarely did...

Monica’s Chocolate Mint Brownies

My friend Monica always serves delicious food in a very aesthetic way. She served us these yummy, pareve, Chocolate Mint Brownies for Shabbat dessert, and then generously sent me the recipe when I requested.

Lemon-Poppy Seed Angel Cake

I like to serve this cake when I want to impress my guests. There is something a bit more sophisticated in its lite texture and gentle lemon flavor than many of my other baked treats.

White Chocolate Lemon Bark

Our Shavuot guests brought us this White Chocolate Lemon Bark. I plan to make it for this and every Shavuot from now on. It is easy to make, delicious and a memorable end to a festive dairy meal. Sometimes simple is...

Pumpkin Doodles

This is another unique, easy to make, and amazingly delicious recipe from Susie Fishbein. The recipe comes from her Kosher by Design - Entertains cookbook. I serve these parve Pumpkin Doodle Cookies, next to Chocolate...

Oreo Balls

I came back from Atlanta with this recipe for Oreo Balls, where these extraordinatry cookies were served at my nephew's bar mitzvah. These no-bake (but messy-to-make) cookies, which can be prepared in advance by...

Mint Chocolate Chip Ice Cream

Our friends in Modiin served us this tasty Mint Chocolate Chip Ice Cream after Shabbat lunch. Since this Ice Cream is non-dairy, it can be served after a meat Sabbath or Jewish holiday meal. I simplified the recipe to...

Meringue Kisses

Meringue cookies take time to prepare and bake, but the work itself is simple. I made these meringues with my 6-year-old, as the recipe came from Susie Fishbein's Kosher by Design: Kids in the Kitchen cookbook. When...

Buckeyes

My kids love these peanut butter chocolate bonbons (Buckeyes). They are easy to make, can be made in advance, pareve and sinfully delicious. However, I can't make them too often because I end up eating too many of them...

Frozen Lemon Dessert

This is the perfect summer Shabbat lunch or Seudah Shlishit dessert, especially when you have invited guests. This Frozen Lemon Dessert is pareve, easy to make, and a light, sweet ending to a festive meal.

Applesauce

Why buy expensive canned applesauce from the grocery store when it is so easy to make it at home. The homemade applesauce tastes better anyway. And you don't need any preservatives because it gets eaten up so quickly.

Meryll's Adaptable Fruit Torte

Our cousin from Minneapolis, who regularly hosts Shabbos meals for large crowds, has become reliant on this Adaptable Shabbat Torte lately. Meryll claims that once you get the hang of the cake, you can make it on...

About Gram

Lisa Katz Shimoni, aka "Grammy", has been cooking (kosher) since 1988, creating online content since 1994 and building websites since 1999. As a result of the enthusiastic acclamation received to all of the above. Lisa has organized her very best recipes, aka "gems", into a fun website for her family, friends and anyone else interested. Enjoy!

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