Parve

Sugar Cookies
American, Dessert, Parve

Sugar Cookies

This recipe produces a simple cookie that is not too sweet and that can be cut into any shape you choose. I particularly like to make turkeys, pilgrims or dreidels out of the dough. You can decorate them as you wish. Bake the cookies first and let them cool completely […]

Florentines
Dessert, French, Parve

Florentines

Florentines are lace cookies with the addition of minced candied orange rind. Yes, you can buy the orange rind; but trust me, if you make your own, the results will be worth it- and you have the bonus of snacking on the leftovers! Note: Do not refrigerate or freeze!   […]

Dessert, French, Parve

Lace Cookies

These cookies look like lace and taste like crisp caramel! Many years ago, when I was teaching a dessert class, one of my students asked me if one had to use a toothpick to make the holes in the cookies. Watch these cookies bake the first time you make them. […]

Glazed Almonds
American, Dessert, Parve, Snacks

Glazed Almonds

These almonds are irresistible. You will love it when everyone thinks you bought them and you proudly announce you made them yourself! Note: Using a long handled wooden spoon is important. The sugar syrup becomes very hot and you should keep your hands as far away from the heat emanating […]

Swiss Meringue
Dessert, Parve, Passover

Swiss Meringue

  There are basically three different methods to prepare meringue: French, Swiss and Italian. Up until last week, I had been making French Meringues as beautifully explained by Jacques Pepin in his book La Technique. I ‘ve been making meringue kisses, meringue mushrooms and meringue baskets (vacherins) using this method […]

Lemon Bars
American, Dessert, Parve

Lemon Bars

Tart and creamy and delicious- these Lemon Bars are the perfect dessert when you want a little something sweet-but not too much! FYI: Notice that the first five ingredients are for the crust. The remaining ingredients are for the filling. Save time by preparing the filling as the crust is […]