Chocolate, Caramel, Cookie Dough Decadent Cheesecake

OMG! This is a Shavuot recipe dream come true: cheesecake, cookie dough and chocolate. Is there anything better?

2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

Chocolate Layer:
6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour

Cheesecake Layer:
1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream

Chocolate Ganache:
6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream

Preheat the oven to 300 degrees.

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.

In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.

For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

Old Fashioned Pound Cake

Here is the pound cake recipe we would like to share with you complements of Chef Doris Schechter, My Most Favorite Food

Makes 1-10” pound cake


2-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
6 extra-large eggs
1-1/2 teaspoons lemon juice
1-1/2 teaspoons pure vanilla extract
½ pound (2 sticks) unsalted butter, softened
½ pound cream cheese, at room temperature
2 cups sugar
Optional Garnish: Fresh berries and Schlag (whipped cream)

Preheat oven to 350° F. Grease and flour a 10” fluted tube pan and set aside.
In a medium bowl, whisk together the flour and baking powder. Into another bowl, break the eggs, then add the lemon juice and vanilla, without stirring.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream the butter with the cream cheese and sugar on medium-low speed until light and fluffy. Slowly add the egg mixture, beating until well blended. Scrape down the sides of the bowl with a rubber spatula, then add the flour mixture and beat on low speed until all the flour is incorporated and the batter is smooth.
Scrape the batter into the prepared pan and smooth the top. Bake for about 1 hour, or until a cake tester inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Unmold the cake onto the rack and let cool completely before cutting into slices. Store the pound cake, wrapped tightly in plastic wrap, at room temperature.

It is wonderful with fresh berries and Schlag (fresh whipped cream)

Maple Walnut Truffles

Not sure how to make truffles? No worries – this truffles recipe is simple enough, and tastes incredible.

1 (14 ounce) can sweetened condensed milk
½ cup butter, cubed
7-1/2 cups powdered sugar
2 cups chopped walnuts
2 teaspoons maple flavoring or extract
1 teaspoon vanilla
4 cups semisweet chocolate chips
2 ounces bittersweet chocolate, chopped
2 teaspoons shortening

In a small saucepan, combined sweetened condensed milk and butter. Cook over low heat, stirring constantly, until butter is melted. Pour powdered sugar into a large bowl. Add melted butter mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into balls and place on waxed paper-lined baking sheets. Refrigerate until firm – about 1 hour. In a microwave, melt the chocolate chips, bittersweet chocolate and shortening. Stir until smooth. Dip balls into chocolate and place on waxed paper. Let stand until set. Store in an airtight container in the refrigerator.

Tzipi’s Mother’s Cheesecake Squares

My friend Tzipi gave me her mom’s cheesecake recipe. It’s creamy, delicious, and super easy to make. Thanks Tzipi!

6 ounces cottage cheese
10 ounces farmer cheese
4 eggs
4 tablespoons flour
1 cup sugar
2 teaspoons lemon juice
8 ounces sour cream

½ cup (1 stick) margarine or butter
2 cups graham cracker crumbs
2 tablespoons sugar

Preheat oven to 350 degrees.
Melt margarine or butter and mix with graham cracker crumbs, and sugar. Press into bottom of 9×12 lasagna pan.

Blend all ingredients with hand mixer until smooth.
Pour cheese mixture on top of crust.
Bake for 1 hour. Let cool and refrigerate. Cut when cold into squares.

Nutella-Swirl Pound Cake (Pareve or Dairy)

Nutella-Swirl Pound Cake (Pareve or Dairy)

Adapted from original recipe by Lauren Chattman author of Cake Keeper Cakes

I use the pareve chocolate spread instead of Nutella to make this pareve. Either way it is delicious.

1 ½ cups flour,
4 eggs, at room temperature
2 teaspoons vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt
2 sticks unsalted margarine, or butter, softened
1 ¼ cups sugar
1 13-ounce jar of Nutella or 13 ounces of Pareve Chocolate spread (the pareve spread may need to be softened in the microwave to spread like nutella does. Heat in 20 second intervals, until spreadable but not cooked)

Preheat the oven to 325. Spray a 9 x 5 inch loaf pan or 6 2 x4 inch mini loaf pans with non-stick spray. In a glass measuring cup lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

In a large bowl, using a mixer beat the margarine with the sugar at medium speed until fluffy about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until incorporated. Add the flour mixture in 3 batches, beating at low speed between additions. Continue to beat for 30 seconds longer.

Spread one –third of the batter in the pan, then spread half of the Nutella or chocolate cream on top. Repeat with another third of the batter and the remaining Chocolate cream or Nutella. Top with remaining batter. Lightly swirl the chocolate cream into the batter with a knife. Do not over mix.

Bake the cake for about 1 hour. (Smaller cakes will require about 40 minutes). Cool the cake in the pan for 15 minutes.

Pareve Chocolate Nutella Cookies

Makes 5 dozen
1-1/2 sticks of unsalted margarine, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of pareve Nutella spread (chocolate hazelnut cream spread)
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts (optional)

1 Preheat oven to 350F. Cream margarine in an electric mixer for 3 minutes until light and fluffy. Add the sugars and pareve Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the margarine mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Mixed Berry (or apple) Turnovers

2 sheets puff pastry

1-1/2 cups fresh blueberries
1-1/2 cups fresh strawberries
(3 cups diced apples may be substituted for all the berries)
3/4 cups sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
Juice of 1 lemon
2 tablespoons unsalted margarine
½ teaspoon almond extract
1 egg
1 tablespoon water

Cinnamon whipped cream:
1 ½ cup pareve whipping cream
1 teaspoon cinnamon
1 teaspoon vanilla extract

To prepare the filling, put all the ingredients into a medium bowl and mix well.

Roll out the puff pastry dough on a large, well floured work surface into one 40-inch square or two 20-inch squares. Using a sharp knife cut out eight 4 or 5 inch squares. In a small bowl, make an egg wash by whisking together the egg and water.

To assemble: place about 1/3 cup of the filling in the middle of a square of dough. Fold one corner over to meet the other corner, forming a triangle. Brush the inside edge of the dough with the egg wash. Using your fingertips, crimp the edges well to seal. Brush the top of the turnover with egg wash and place ¼ inch apart on a baking sheet. Repeat with the remaining dough squares and filling. Place the turnovers in the oven and bake until golden brown, about 20 minutes. Remove from the oven and set aside to cool slightly. Serve with cinnamon whipped cream.

Whipping cream:
Whip the cold pareve cream until soft peaks form. Add the cinnamon and vanilla extract and beat until the cream is firm and fluffy.

Apple and Cocoa Tarte Tatin

1½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 tablespoon granulated sugar
1 stick cold unsalted margarine, cut into small cubes
1 large egg, lightly beaten
3 tablespoons ice water

¾ stick unsalted margarine
1 cup granulated sugar
4 to 5 golden delicious apples, peeled, quartered, cored, and tossed with fresh lemon juice

½ cup pareve heavy cream
1 teaspoon confectioners’ sugar, sifted
1 teaspoon amaretto liqueur
½ cup pareve tofutti sour cream

Crushed walnuts, for sprinkling

Make the crust. Sift the flour, cocoa powder, and salt together. Mix in the granulated sugar. Add the cold margarine cubes and, using your thumb and forefinger or two knives, “cut” the margarine into the flour mixture until you achieve a sandy texture.

Make a well in the center of the flour mixture. Pour the egg into the well and incorporate the surrounding flour, adding ice water 1 tablespoon at a time until you achieve a smooth dough. Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill at least 2 hours and up to 1 day.

Preheat the oven to 400°F.

Make the filling. Melt the margarine in a 12-inch oven safe skillet over medium heat. Add the granulated sugar and let caramelize until golden brown. Add the apples in a single layer, cored side up, and cook until tender, 8 to 10 minutes.

Roll the dough into a 12-inch round about ¾ inch thick. Lay the dough over the softened apples, covering the fruit. Place the pan, apples, dough, and all in the oven and bake until the pastry is golden brown, about 20 minutes. Lower the heat to 350°F and bake 15 minutes longer. Let cool about 5 minutes, then carefully invert over a serving platter.

Make the topping. Whip the pareve cream, confectioners’ sugar, and amaretto liqueur into firm peaks. Gently fold the whipped cream into the tofutti sour cream. Serve the tarte tatin immediately with generous dollops of the topping and sprinkles of crushed walnuts.

Apple Spice Muffins

2 cups flour
1 cup granola
⅔ cup sugar
3 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
⅔ cup apple juice
¼ cup oil
1½ cups grated apples

Preheat oven to 400 degrees. In a large bowl, combine the flour, granola, sugar, baking powder, cinnamon and nutmeg. In a smaller bowl, whisk together the eggs, apple juice and oil. Stir into dry ingredients until just moistened. Do not overmix. Gently stir in apples. Spoon into greased or paper-lined muffin tins. Bake for 18 to 20 minutes. Cool for 5 minutes before removing to wire rack to finish cooling. Best served warm.

Apple Maple Cobbler

Apple-Maple Cobbler
6 apples, chopped
2/3 cup maple syrup (pure, not the stuff you use for pancakes)
2 tablespoons flour
½ teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons margarine

1-1/2 cups flour
2 teaspoons baking powder
¼ teaspoon nutmeg
6 tablespoons margarine, cut into pieces
½ cup nondairy creamer
½ cup maple syrup
1 teaspoon vanilla

2 tablespoons margarine, melted
2 teaspoons sugar

Preheat oven to 425 degrees. Combine apples, maple syrup, flour, vanilla and nutmeg and pour into 9 x 13-inch baking dish. Dot with margarine and bake for 20 minutes. Remove from oven and reduce temperature to 375 degrees. Cut margarine into flour, baking powder and nutmeg mixture until it resembles fine meal (you can use a food processor for this step if you like). Whisk together nondairy creamer, maple syrup and vanilla and add to dry ingredients. Stir until just combined and drop in 1-tablespoon mounds atop hot filling. Brush with melted margarine and sprinkle with sugar. Bake an additional 15 minutes. Best served warm.

Apricot Nectar Cake

Apricot Nectar Cake
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¾ cups sugar
¾ cup oil
6 eggs
1 package lemon jello
¾ cup apricot nectar
1 teaspoon vanilla extract

Preheat oven to 325° and grease Bundt pan

In large mixing bowl stir together flour, baking powder and salt. In small bowl mix together sugar and oil. With electric mixer on low, blend both mixtures. Add eggs one at a time, then jello, nectar and vanilla extract, blending until combined. Bake in greased pan for 1 hour at 325°.

For glaze, mix together:

½ cup orange juice
2 cups confectioners’ sugar
1 grated rind of an orange
Juice and grated rind of a lemon

Run knife around edges and pour over the hot cake. Cool thoroughly in pan before removing.

Chef Jeffrey Nathan’s Fabulous Apple Cobbler

8 ounces almond paste
1 pound sugar
8 ounces shortening
10 ounces parve margarine
1 teaspoon almond extract
1 pound flour

In a mixer with paddle, combine the almond paste, sugar, shortening and margarine. Blend until smooth. Add almond extract and flour until just combined. Cover with plastic wrap and refrigerate overnight until well chilled.

5 pounds apples, sliced
2½ ounces sugar
1 ounce fresh lemon juice
4 ounces light brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
½ ounce brandy
1 teaspoon vanilla extract
8 ounces golden raisins

In a large bowl, combine all ingredients. Pour into a well greased casserole, or individual ovenproof serving bowls. Lightly grate topping over the filling. Bake at 350 degree F until golden brown.

Chocolate Caramel Bread Pudding

Chocolate Caramel Bread Pudding
5 cups cubed chocolate cake (Use leftover cake or make a Duncan Hines Devil’s Food cake following the package instructions – let your kids eat the rest!)
6 egg yolks
4 eggs
½ cup water
1 cup sugar
1-1/2 cups pareve whip
3 cups nondairy creamer

Preheat oven to 325 degrees. Whisk together the egg yolks and eggs. In a medium-sized saucepan, over a medium heat, stir together the sugar and water until sugar dissolves and then comes to a low boil. Cook, without stirring until mixture turns golden. Heat pareve whip in the microwave. Remove sugar mixture from heat and slowly whisk in the cream (the caramel is very hot so pour slowly and carefully). Then whisk this mixture into the reserved eggs. Finally whisk in the nondairy creamer. Place chocolate cake pieces in a 9 x 13-inch pan. Pour caramel custard over cake. Bake for about 30 minutes. Best served warm.

Chocolate Coffee Cake with Tofutti Cream Cheese Filling

Chocolate Coffee Cake
1 package (2 cups) semisweet chocolate chips
3 tablespoons margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1 cup sugar
3 eggs
1 cup tofutti sour cream
1 teaspoon vanilla

1 (8 ounce) package tofutti cream cheese
3 tablespoons margarine
1-1/2 teaspoons flour
¼ cup sugar
½ teaspoon vanilla

½ cup brown sugar
½ cup sugar
1 teaspoon cinnamon

In a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.
Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.
Mix the topping ingredients together.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.

Chocolate Kahlua Fantasy Cake


For crust
½ cup graham cracker crumbs
½ cup finely chopped walnuts
½ cup finely chopped almonds
½ cup sugar
½ cup unsalted margarine or butter, melted

For chocolate layer
2 cup heavy cream or pareve alternative
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick unsalted margarine, cut into pieces

For buttercream layer
1 ½ cup sugar
½ cup water
6 large egg yolks
3 sticks unsalted margarine, softened
½ cup kahlua
4 ounces semisweet chocolate, chopped, melted and cooled

Chocolate curls for garnish

Make crust:
Preheat oven to 350 and lightly oil a 9-1/2 by 2 inch. springform pan. In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes or until pale golden. Cool

Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderate high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in margarine one piece at a time, until smooth. Pour mixture over crust in pan and chill until firm about 3 hours.

Make buttercream layer:
Ina saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed until a candy thermometer registers 240 degrees. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in margarine, a little at a time. Beat in kahlua and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm about 3 hours. Run a knife around pan and carefully remove sides. Garnish with chocolate curls.

Chocolate Turtle Pie

Chocolate Turtle Pie
1¼ cups graham cracker crumbs
4 tablespoons (1/4 cup) unsalted margarine, melted
2 tablespoons sugar
3 ounces chocolate, finely chopped

¾ cup sugar
3 tablespoons water
2 cups pareve heavy cream, scalded
5 large egg yolks
6 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
¼ cup chopped pecans
¼ cup semisweet chocolate chips

Preheat the oven to 350°F. For the crust, in a medium bowl, blend the graham cracker crumbs, margarine, and sugar. Stir in the chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

For the filling, in a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the pareve hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.

In a medium bowl, lightly beat the egg yolks. Whisk about ½ cup of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth.

Pour the filling mixture into the piecrust. Sprinkle the pecans and chocolate chips on top. Bake for 35 minutes, or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours.

Pumpkin Tarts

1 (8-ounce) package tofutti cream cheese, at room temperature
2 cups canned pumpkin
1 cup sugar
2 eggs, beaten
1 cup non-dairy creamer
¼ cup margarine, melted
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
12 pre-made tart shells

Preheat oven to 350 degrees. Place tart shells on a cookie sheet. Beat tofutti cream cheese until whipped. Beat in pumpkin and sugar. Add the eggs, creamer and margarine and continue beating until well combined. Stir in vanilla, cinnamon and ginger. Pour filling into tart shells and bake for about 50 minutes. Remove from cookie sheet to wire rack to cool.

Cranberry Poppy Seed Bread

4 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs
1-1/2 cups orange juice
½ cup oil
3 tablespoons poppy seeds
2 cups chopped fresh cranberries

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda and baking powder. In a smaller bowl, whisk together the eggs, orange juice, oil and poppy seeds. Stir into dry ingredients until just moistened. Do not overmix. Gently fold in cranberries. Pour into two greased 8 x 4-inch loaf pans. Bake for 60 to 65 minutes. Cool for 10 minutes in pans before removing to wire racks.

Jewel Cookies

Jewel Cookies
½ cup shortening
1 cup brown sugar
½ teaspoon vanilla
1 egg
1-1/2 cups flour
½ teaspoon baking soda
½ teaspoon nutmeg
2 tablespoons nondairy creamer
½ cup chopped pecans
½ cup chopped candied fruits (citron/cherries combination)

Preheat oven to 350 degrees. Cream together shortening, sugar, vanilla and egg until light and fluffy. Stir together flour, baking soda and nutmeg. Add it with the nondairy creamer and mix well. Stir in nuts and candied fruit. Drop by tablespoonfuls onto greased cookie sheets. Press down lightly. Bake for 10 to 12 minutes.

Jewish Apple Cake

Make the cake in the morning and cut in the evening. Chop the apples after the batter is mixed. After the cake is done, turn the tube upside down on an empty soda bottle until the cake is cool.

5 cooking apples ( Roma and Jonathan )
2 teaspoons cinnamon
2⅓ cups sugar, divided
1 cup margarine
4 eggs
3 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
⅓ cup orange juice
1½ teaspoons vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degree F
In mixer, combine margarine and 2⅓ cups of sugar. Cream at medium speed until fluffy. Add eggs, one at a time, mixing well after each addition.
In a separate bowl, stir together flour, baking powder and salt. Add to batter. Add juice and extracts. Combine until batter is smooth.
In another bowl peel and quarter apples, core and slices. Combine apples, cinnamon and ⅓ cup of sugar. Mix well.
Place a small amount of batter in bottom of greased and floured 10-inch tube pan. Arrange a layer of apple slices over batter. Continue layering, ending with batter.
Bake in a 350 degree F oven 1½ hours or until cake tesis done. Cool in a wire rack.

Pecan Pear Coffee Cake

Pecan Pear Coffee Cake
1 cup chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup flour
¼ cup margarine

2 medium pears, sliced

2 teaspoons lemon juice
½ cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup tofutti sour cream

In a small bowl, combine pecans, brown sugar, cinnamon and flour. Cut in margarine until mixture resembles coarse crumbs. Toss pears with lemon juice and set aside.
Preheat oven to 350 degrees. Cream together the margarine and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine the dry ingredients and add alternately with tofutti sour cream. Spread two-thirds of the batter in a greased 9-inch springform pan. Top with pears and ½ the streusel mixture. Cover with remaining batter and sprinkle on remaining streusel. Bake for 50-55 minutes. Cool on wire rack for 10 minutes.

Pomegranate Sweet Custard Tart

2 cups all purpose flour

1 cup margarine, room temperature

½ cup sugar

2 tablespoons vinegar
Preheat oven to 350. Combine ingredients in mixer. Press into 10” tart pan. Bake until golden. (Alternatively, use 2 cups graham cracker crumbs, ½ cup melted margarine, ½ cup sugar. Mix together and press into a tart pan.)
Sour cream custard layer:

1½ cups tofutti sour cream

½ cup sugar

3 eggs

1½ tablespoons vanilla extract

Pinch of salt
Preheat oven to 325. Whisk together the sour cream, sugar, eggs, vanilla and salt until smooth. Pour into cooled pie shell and bake for 35 – 40 minutes, until it doesn’t jiggle. Cook to room temperature.
Pomegranate Topping:
2 cups Pomegranate seeds
2 tablespoons unflavored kosher gelatin
½ cup hot water
Gently place the pomegranate seeds on top of the sweet custard cream. Dissolve gelatin in hot water and brush the gelatin over the pomegranate seeds. Refrigerate and serve (Alternatively, melt ½ cup apricot preserves in the microwave and brush the melted preserves over the pomegranate seeds. Refrigerate and serve.)

Raspberry, Chocolate & Almond Upside-Down Cake

1 cup firmly packed brown sugar
¼ cup raspberry liqueur
2 cups fresh raspberries
1 pound bittersweet chocolate, chopped
½ cup unsalted margarine
¼ cup granulated sugar
1 ½ cups ground toasted almonds
1 cup all-purpose flour
5 eggs, separated
2 cups pareve whipping cream

To prepare the cake, line the bottom and sides of a 10-inch spring form pan with aluminum foil. Put the brown sugar and liqueur in a medium sauté pan and cook until melted. Whisk to make a smooth sauce. Pour the sauce in the bottom of the prepared pan and distribute the raspberries over the bottom of the pan. Set aside.

Preheat the oven to 350°. Melt the chocolate and unsalted margarine in the top of a metal bowl set over gently simmering water. Remove the pan from the heat and stir in the sugar, almonds, and flour. Mix well. Add the egg yolks and mix well.

Put the egg whites in the bowl of a heavy –duty mixer and whip until soft peaks form. Gently fold the egg whites into the chocolate batter, using broad strokes.

Put 1 cup of the pareve cream in the mixer bowl and whip on high speed until soft peaks form. Gently fold the pareve whipped cream into the chocolate batter. Pour the batter over the raspberries in the pan.

Place the pan in the oven and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Remove the cake from the oven and let cool for 30 minutes. Invert the cake onto serving platter.

Whip the remaining cup of pareve whipped cream to soft peaks. Slice the cake, top each piece with a dollop of the pareve whipped cream, and serve warm.

Strawberry-Rhubarb Crisp

Strawberry Rhubarb Crisp
This can be made in the summer with fresh strawberries or in the winter with frozen ones. It is best served warm or at room temperature with some pareve vanilla ice cream.

2 (10 ounce) packages frozen rhubarb, thawed and drained
2 (10 ounce) packages frozen strawberries, thawed and drained (or the equivalent fresh)
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
10 tablespoons margarine, room temperature
2 egg whites
2 teaspoons vanilla
2 cups flour
1-1/2 cups old-fashioned oats
1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix together rhubarb, strawberries, sugar, cornstarch and cinnamon and spread in 9 x 13-inch pan. Beat together all remaining ingredients and crumble over top, pressing down slightly. Bake for 45 minutes to 1 hour.

White House Honey Cupcakes

¼ cup margarine, left out on the counter for approximately 1 hour to soften
¼ cup sugar
¾ cup honey
2 eggs
½ cup soy milk
½ teaspoon vanilla
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt

2 cups powdered sugar
½ cup honey
3 tablespoons lemon juice

For the cupcakes:
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.

In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, soy milk and vanilla until blended.

In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.

Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.

For the icing:
Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.

Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.