Here is another recipe for Mondel bread, similar to the previous recipe for Passover Mondel Bread. You may remember that Mondel bread is actually a twice-baked biscuit similar to a biscotti. The two oven temperatures shown on the card are for the first and second baking. Since it doesn’t say how long to bake them, … Continue reading
Kishka is a traditional Jewish sausage which originated in Europe and literally translates as “intestine.” This may be due to the antiquated use of intestines for the casings of sausages. These days, modern Kishka is made with synthetic casings. In this recipe’s case, a casing is not used at all. The ingredients are combined, formed … Continue reading
Google tells me that pesach is another word for Passover. The sponge cake is tagged as “big cake” which I assume means it serves a lot. Pesach Sponge Cake (Big cake) Beat 7 yolks & 2 whole eggs – 10 minutes Add 1 3/4 c sugar Juice-rind-1 lemon Beat 10 minutes, use 2x large eggs … Continue reading
Prunes really have a bad reputation, but the really are a nice fruit in the plum family. They just happen to be associated with…regularity. They are a blue-black in color, and most people find them dried or stewed. You used to be able to find them fresh, although I think the demand has dropped off … Continue reading
Here’s another Passover dish called Kugel. According to Wikipedia, kugel was traditionally a savory pudding made from egg noodles or potatoes. At some point, different regional tastes created sweet kugel with the addition of sugar and cinnamon. This particular one calls for fruits and nuts. The name comes from the early shape which was a … Continue reading
Gram's Recipe Box 