December 16, 2009 3:11 pm at 3:11 pm #590965
Hi, I’m looking for a dessert for Shabbos Chanukah. One year I made an 8 layer cream cake. I made Chanukah Cookies – decorated. Any other ideas?December 16, 2009 4:13 pm at 4:13 pm #670152
Since I don’t “do” Thanksgiving, I like to have the turkey and all the trimmings for Shabbos Chanukah. Therefore, I would recommend pumpkin pie and/or mince pie for dessert.December 16, 2009 4:25 pm at 4:25 pm #670153
Thanks, but that isn’t going to work by my table.December 16, 2009 4:50 pm at 4:50 pm #670154tzippiMember
What does the olam like? If this is a gathering of family and friends who don’t always share your Shabbos table, make an old family favorite. Repeat yourself if it went over well. Go with a theme only if it won’t bring you lots of stress; or better yet, let the theme be Shabbos…dessert.December 16, 2009 5:52 pm at 5:52 pm #670155workingMember
You can make a Marangue cake ( dont know if I spelled it correct) Make 3 layers of that with Whip and Chocolate. Its heaven and looks beautiful. I think that the recipe is in the blue Nitra cookbook the simcha one.December 16, 2009 7:20 pm at 7:20 pm #670156
Thanks I’ve made marangue cake already!December 16, 2009 7:21 pm at 7:21 pm #670157YW Moderator-80Member
MERINGUEDecember 16, 2009 7:28 pm at 7:28 pm #670158bombmaniacParticipant
heres a chanukah theme…OOOOOOOOOOIIIIIIIIIIILLLLLLLLLLL!!! DONUTS!!! CREAM CAKES!!! THE MOST HEART STOPPING, ARTERRY CLOGGING…CORONARY INDUCING FOODS OUT THERE!!!December 16, 2009 7:37 pm at 7:37 pm #670159AZOI.ISParticipant
Pareve Cheesecake, always a hit! Either fruit-topped or Halvah, or Caramel, or Mousse, Mocha….. decorated with chocolate shavings.. caramelized nuts… there are sooooo many recipes out there.December 16, 2009 7:46 pm at 7:46 pm #670160
“mince pie “
Is that even kosher?????? Where is there such a thing as kosher mincemeat?
I would make a trifle – split two choclate cake layers in half horizontally, then layer them in a trifle bowl with alternating layers of chocolate and vanilla pudding, or chocolate pudding and whip. Between each layer of pudding also sprinkle a thin layer of coarsely crushed Viennese Crunch, and top the whole thing with a nice layer of crunch. Then freeze for a few hours and ENJOY. I would take it out of the freezer at the start of the meal, and it should be perfect for spooning out by dessert time.December 16, 2009 8:15 pm at 8:15 pm #670161
I found the following recipe for homemade mincemeat. You can substitute any parve shortening for the suet:
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 00 minute
Makes 3 X 11b jars of MincemeatDecember 16, 2009 9:03 pm at 9:03 pm #670162
So what do you do, mix it up and bake it in a pie shell?December 17, 2009 3:07 am at 3:07 am #670163
Here’s a recipe for the pie:
Prep Time: 20 minutes
Cook Time: 15 minutes
Heat the oven to 425F/220C/Gas 7
Make the Pastry
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
Assemble the Pies
Mince pies are delicious served hot or cold on their own or with Brandy Butter.
Mini mince pies make delicious “Petit Fours” served after dinner with a cup of coffee. Make as above but use a canape-sized bun tin and cut circles accordingly.December 17, 2009 4:29 am at 4:29 am #670164
sounds deliciousDecember 17, 2009 4:52 am at 4:52 am #670165smartcookieMember
Take 1/2 cinnamon graham cracker. Place 2 squares choco onto it and on top of the choco, place 1 piece of marshmallow. Cover with the other half of graham cracker.
Bake for few min until the choco and marshmallow melt.
Delicious.December 17, 2009 2:17 pm at 2:17 pm #670166tzippiMember
Smart cookie: wonderful, but how do you keep it in prime condition for a few hours for Shabbos dessert? (Or for the next morning?)December 17, 2009 5:46 pm at 5:46 pm #670167
Maybe you can leave it on the blech on top of another kli. This way it will stay at an even, consistent temperature, will not melt further, but will not harden up, either.December 17, 2009 7:14 pm at 7:14 pm #670168smartcookieMember
Hhhmmmm….guess it will only do for a weekday dessert!December 17, 2009 7:16 pm at 7:16 pm #670169
As long as we’ve relegated it to weekday, it’s even better if you skip the baking but toast the marshmallows over a camp fire. (A gas stove will do in a pinch.)December 17, 2009 7:29 pm at 7:29 pm #670170
I made these delicous sufganiyot from the Lubavitch cookbook. The were light and fluffy and the kids loved them. I totally rcomend making them for shabbos.December 17, 2009 9:38 pm at 9:38 pm #670172
Chops, which one, the purple covered book. or the yellow?December 18, 2009 3:05 am at 3:05 am #670173December 18, 2009 5:31 am at 5:31 am #670174
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