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Passover Charoset

Charoset is a mixture of nuts, apples and red wine, and is one of the best known symbols of Passover Seder.

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Jewish Recipes

Kosher Food

Suite 101

Root Beer Cake

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Root  Beer  Cake

1 c. sugar
1 tsp. vanilla
2 c. flour
2/3 c. root beer
1/2 c. butter
2 eggs
1 tbsp. baking powder

Combine all ingredients in large bowl. Blend for 3 minutes. Pour into greased and 
floured 13x9 pan. Bake at 375 degrees for 30-35 minutes. Cool and frost. 

Stuffing for Fish

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Stuffing  For  Fish

3/4 c. celery
1 onion
3 c. cracker crumbs (Ritz)
1/2 c. margarine
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. lemon juice
1/4 c. hot water

Melt butter in skillet.  Saute onion and celery until tender.  Add to other 
ingredients and mix with hot water. Stuff fish. Bake at 350 degrees for 30 to 45 minutes. 
Dill  Stuffing  For  Fish

3 c. soft bread crumbs
1/2 tsp. salt
3 tbsp. minced onion
1/3 c. melted butter
1/4 c. chopped dill pickle
2 tbsp. parsley

Combine all ingredients. Toss lightly to blend. Stuffing for 4 pounds fish.
Stuffing  For  Fish

1 c. parsley, chopped
3 cloves garlic, crushed
1/2 c. pine nuts or shredded almonds
3 tbsp. butter
Salt, pepper, and allspice to taste

Fry nuts in butter until lightly brown.  Add parsley and spices and saute 
for 1 minute.  Stuff raw fish with mixture.  Coat fish with oil and place 
in baking pan.  To prevent fish from drying wrap with foil, greased with oil. 
Bake at 450 degrees in a preheated oven for 30-40 minutes or until tender.

Black Pepper Biscuits

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Black  Pepper  Biscuits

8 c. flour
3/4 tbsp. black pepper
1 c. Crisco
1/4 c. oil
1 tbsp. salt
1 tbsp. fennel seeds (opt.)
3 c. water (warm)
1/2 cake yeast

Mix flour, salt, pepper, Crisco and oil until crumbly.  Add fennel, warm water 
and yeast and knead well.  Place in a bowl, cover and let rest for 1/2 hour. 
Roll out and form into desired shape (ex. bagel shape, oblong braids, etc.). 
Drop in boiling water 1 by 1.  Remove when it comes to the top and place on 
a towel.  Set boil biscuits on greased cookie sheet and bake at 400 degrees 
for 15 minutes.  Lower heat to 350 degrees and bake for 45 to 50 minutes until 
golden brown.  Biscuits should be very hard.

Ice Cream Cake Roll

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Ice  Cream  Roll-Up  Cake

4 eggs, separated
3/4 c. sugar, divided
1/2 c. flour
1/3 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. water
1 tsp. vanilla
1 tbsp. sugar
1 qt. ice cream, softened

Beat egg yolks for 3 minutes, add 1/2 cup sugar and beat 2 minutes more. 
In a separate bowl, combine flour, cocoa, 1/4 cup sugar, baking soda, and 
salt. Add the dry ingredients alternately with the water to the egg mixture. 
Stir in vanilla.  In another bowl, beat egg whites until soft peaks form; 
add 1 tablespoon of sugar and beat until stiff.  Fold mixture into the batter. 
Cover the bottom and sides of a jelly roll pan with wax paper.  Grease wax 
paper completely with Crisco.  Spread batter into pan and bake at 375 degrees 
for 15 minutes or until top springs back when touched.  Sprinkle powdered sugar 
on a towel the size of the jelly roll pan.  While the cake is still hot, turn 
onto towel, peel off wax paper and roll gently with towel and cool.  Unroll, 
spread a layer of ice cream, then roll again.  Wrap in heavy-duty foil and 
freeze 3 hours.
Chocolate  Cake  And  Ice  Cream  Roll

1/2 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
2 sq. unsweetened chocolate
4 eggs, room temperature
3/4 c. sifted granulated sugar
1 tsp. vanilla
2 tbsp. granulated sugar
1/4 tsp. baking soda
3 tbsp. cold water

Sift flour, baking powder and salt together.  Melt chocolate.  Break the 
4 eggs into large bowl; sift 3/4 sugar over them and beat at high speed 
until thick and light.  Fold flour mixture and vanilla, all at once into 
egg mixture, then to the melted chocolate, add 2 tablespoons sugar, 1/4 
teaspoon soda, 3 tablespoons water, stir until thick and light; quickly 
fold into batter.   Turn batter into paper lined greased jelly roll pan, 
bake at 375 degrees for 15 to 20 minutes or until done; turn out onto a 
tea towel dusted heavily with 10x sugar.  Let stand 5 minutes, then roll up. 
When cake is cold, unroll and spread evenly with 2 quarts of softened ice 
cream over cake and reroll wrap in aluminum foil and freeze.  This can be 
made ahead to serve whenever needed.  
Ice  Cream  Cake  Roll

4 eggs
1 tsp. vanilla
1/4 c. cocoa
3/4 c. sugar
3/4 c. flour
3/4 tsp. baking powder
Ice cream, your favorite flavor
10x sugar

Line flat cake pan with greased waxed paper. Combine first 6 ingredients 
until well mixed. Spread onto waxed paper. Bake 15 minutes at 375 degrees. 
Loosen cake from pan and dump on dish towel sprinkled with 10x sugar. 
Remove waxed paper.  Sprinkle cake with 10x sugar.  Roll up cake and 
towel together while cake is hot.  Cool completely.  Unroll and spread 
softened ice cream on top of cake.  Reroll cake and freeze.  


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