Dessert Recipes

Ingredients:

DOUGH

  • 3 cups flour
  • 1 1/2 cups sugar*
  • 3 sticks butter or pareve margarine (12 ounces or 340 grams)
  • 2 large eggs
  • 1 1/2 tsp. almond extract

FILLING

  • 1 1/4 cup seedless raspberry preserves or canned raspberry filling
  • 1 1/2 cup slivered almonds
  • 1 1/2 cup mini chocolate chips

 

Instructions:
  1. Preheat oven to 350°F (180°C). Spray 11x17 inch jellyroll pan with non-stick spray.
  2. Combine flour, sugar and margarine until crumbly.
  3. Add eggs and extract.
  4. Stir until moist.
  5. Separate 1 1/2 cups of the dough and set aside.
  6. Press the remaining dough on to the bottom and up sides of jelly roll pan.
  7. Spread the preserves or filling onto the pie crust.
  8. Combine the reserved crumbly dough with the almonds and chocolate chips.
  9. Sprinkle over preserves or filling. Press down lightly.
  10. Bake for 30-35 minutes, until golden brown.
  11. Cool before cutting.

NOTE: 1 stick of butter or margarine equals 113.5 grams, 4 ounces or 8Tablespoons.

Prep Time: 20 m
Cook Time: 30 m
Yield: 24-36 servings
Course: Dessert
Occasion: Shabbat
Skill: Easy
Special Consideration: Pareve

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 cookbook, Our Customers'Favorites. Enjoy!

Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup white sugar
  • 14 tablespoons unsalted butter, melted (use margarine for pareve cookies)
  • 1 cup tahini
Instructions:
  1. Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with waxed paper.
  2. Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
  3. Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes - as the cookies are fragile when they come out of the oven - before transferring to a wire rack to cool completely. 
Prep Time: 10 m
Cook Time: 10 m
Yield: 24-36 cookies
Course: Dessert
Occasion: Shabbat
Skill: Easy
Special Consideration: pareve or dairy

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 fast and easy. 

Ingredients:
  • 1 cup vegetable oil
  • 2 cup sugar
  • 4 large eggs
  • 2 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 2/3 cup cocoa powder
  • 1/2 teaspoon salt
Instructions:
  1. Preheat oven to 350°F (180°C). Spray a 9x13 inch pan with non-stick spray.
  2. Mix oil and sugar until well blended.
  3. Add eggs and vanilla; stir just until blended.
  4. Mix all dry ingredients in a separate bowl.
  5. Stir dry ingredients into the wet mixture.
  6. Pour into greased 9 x 13 pan.
  7. Bake for 20-25 minutes or until sides just start to pull away from the pan.
  8. Cool completely before cutting.
Prep Time: 10 m
Cook Time: 20 m
Yield: 24-30 brownies
Course: Dessert
Occasion: Shabbat
Skill: Easy
Special Consideration: Pareve

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 festive, serve with a pareve vanilla ice cream and a strawberry on top.

Ingredients:
  • 150 grams unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup + 2 Tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup (200 grams) peanut butter chips
Instructions:
  1. Preheat oven to 325°F (160°C). Line a 8 or 9 inch square pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out.
  2. Melt the butter in a large bowl in the microwave. When the butter is completely melted, stir in the sugar, cocoa powder, and salt. The mixture will look gritty. Set aside for a few minutes to cool a bit. 
  3. Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny.
  4. Add the flour, beating with a whisk until fully combined. Don't overmix the flour.
  5. Gently fold in the peanut butter chips, leaving a few to sprinkle on top.
  6. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
  7. Bake for 25 minutes, using a toothpick to check for doneness.
  8. Cool before cutting.
  9. Freeze or store in an airtight container for up to 7 days. 
Prep Time: 10 m
Cook Time: 25 m
Yield: 12-16 brownies
Course: Dessert
Occasion: Shabbat
Skill: Easy
Special Consideration: Dairy

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 I adapted the recipe to our cooking ingredients, measurements and methods and added it to our family collection. Enjoy!

Ingredients:
  • 5 eggs
  • 1 1/2 cups (375 grams) sugar
  • 20 ounces (550 grams) good quality chocolate
  • 2.5 ounces (75 grams) margarine (or butter)
  • 1/2 cup (100 grams) flour
  • 2 1/2 teaspoons (one 13 gram package) baking powder
  • 1 1/4 cups or 10 ounces (300 grams) walnuts, chopped
  • 1 1/4 cups or 10 ounces (300 grams) chocolate chips
Instructions:
  1. Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.
  2. Using an electric mixer, beat the eggs and sugars together until light and fluffy.
  3. Melt chocolate and margarine in the microwave or in a double boiler. Gradually a
  4. dd to eggs and sugar mixture. Mix well.
  5. In a small bowl, mix flour with baking powder. Then fold into batter.
  6. Fold in the chocolate chips and walnuts.
  7. Drop 1 teaspoonfuls of dough 1 inch apart onto cookie sheets.
  8. Bake the cookies for 10 minutes. Remove to a wire rack to cool.
Prep Time: 15 m
Cook Time: 10 m
Yield: 30-40 cookies
Course: Dessert
Occasion: Shabbat
Skill: Easy
Special Consideration: Pareve

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 delicious chocolatey-nutty taste. 

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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