Sprinkle graham crackers over the bottom of a spring-form pan. Mix in the melted margarine and pat down. Refrigerate for 15 minutes. Slightly melt mango sorbet and using a wooden spoon or with a plastic bag over your hand push it down on top of the crust. Repeat with remaining flavors. Sprinkle with toasted coconut if desired. Cover and freeze until ready to serve.
These are an old favorite – easy as can be but so good and so rich! They have to be saved for special occasions.
1-1/2 cups graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavored chips (I usually leave these out)
1 cup semisweet chocolate chips
1-1/3 cups coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Mix together graham cracker crumbs and butter and press into the bottom of a 9 x 13-inch pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Bake 25 to 30 minutes – until lightly browned. Cut into bars when cool. Store in the refrigerator and take out a few minutes early to soften before serving.
It’s almost berry season; if you’re lucky it is already!
2 frozen prepared pie shells, thawed
4 cups fresh blueberries
¾ cup sugar
¼ cup quick-cooking tapioca
½ teaspoon almond extract
Preheat oven to 425 degrees. Combine blueberries, sugar, tapioca and almond extract in a large bowl and mix well. Spoon into crust. Roll out second crust and gently place over blueberry filling. Press edges together to seal. Cut 3 to 5 slits in the top crust. Sprinkle with sugar. Bake for 20 minutes. Reduce heat to 375 degrees. Bake for 35 minutes longer. Cool. Extra delicious served with whipped cream or vanilla ice cream.
Preheat oven to 325 degrees. Grease a 10-inch bundt pan. Combine cake mix, eggs, bananas, oil, sugar, non-dairy creamer and vanilla in a large bowl. Beat until well combined. Pour into pan and bake for 50 to 60 minutes. Cool completely. Combine nuts and frosting and spread over cake.
2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 pound turnips, peeled cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, turnips, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
This recipe is adapted from Sides by Melicia Phillips
8 heads baby bok choy (about one/person)
2 teaspoons minced garlic
2 teaspoons minced ginger
4 cups regular or pareve chicken stock
Trim the dry stem ends of the boy choy, keeping the heat intact. Place them in a large sauté pan. Add the garlic, ginger and chicken stock. Bring to a boil. Reduce heat and simmer til tender, about 10 minutes. Turn bok choy once while cooking.
This is always a big hit on Purim. Although some guests can’t quite bring themselves to eat it, it tastes very good!
4 (454 gram) packages imitation shrimp, defrosted and stored in the refrigerator
1 cup chili sauce
2 cups ketchup
2 teaspoons minced garlic
2 avocadoes, chopped
¼ cup lime juice
½ cup chopped cilantro
1 jalapeno, seeded and chopped
1 teaspoon Tabasco or other hot sauce
Salt and pepper to taste
Mix together all ingredients except the shrimp. Stir gently but well. Keep refrigerated until ready to serve. Place sauce in a cocktail glass and hang 3 shrimp around the edge of the glass. Garnish with a slice of lime if desired.
1 pound green beans
2 teaspoons sesame oil
2 teaspoons sesame seeds
2 teaspoons balsamic vinegar (I like the Bartenura)
2 teaspoons sugar
2 teaspoons soy sauce
Preheat oven to 425 degrees. Mix beans with oil and sesame seeds. Spread out in a baking sheet with sides and roast for about 15 minutes. Mix together the balsamic vinegar, sugar and soy sauce. Drizzle over green beans.
2 onions, chopped
10-12 zucchini, unpeeled, cut into chunks
2-3 Yukon gold potatoes, peeled, cut into chunks
1 Hot House cucumber, peeled and seeded, cut into chunks
4-6 cups Pareve Chicken Stock (or chicken stock)
½ cup dill chopped
Sauté onions until soft. Add zucchini, potatoes and cucumbers with enough broth to cover ¾ of vegetables. Simmer until soft, about 20 minutes. Add dill and simmer for 10 minutes. Purée with blender or immersion blender.
1 head romaine
1 head red leafy lettuce
½ cup dried cherries
½ cup toasted walnut pieces
1 tablespoon white wine vinegar
2 teaspoons mayonnaise
½ teaspoon Dijon mustard
Salt and pepper to taste
3 tablespoons oil
Whisk together vinegar, mayonnaise, mustard, salt and pepper. Slowly whisk in oil (you can use a hand blender for this). Cover and refrigerate until serving time. Toss lettuces together with cherries and walnuts. Mix in dressing until well-coated.
Preheat oven to broiling. Place fillets on greased baking sheet. Sprinkle with spices; then pour soy sauce over fish. Spread honey over both fillets. Broil for 5 to 7 minutes. Reduce heat to 400 degrees and bake for 20 minutes more. In the last 5 minutes, sprinkle with sesame seeds and scallions. Serve warm or at room temperature.
2 tablespoons peanut oil
1 (32 ounce) bag frozen cauliflower, slightly thawed or 1 head fresh cauliflower, broken into florets
2 teaspoons minced garlic
1 teaspoon salt
1 tablespoon garam marsala
1 handful cashews, raw or roasted
In a wok or large frying pan heat oil over a high flame. Add cauliflower and garlic and sauté, turning frequently. Add salt and garam marsala and keep stirring. When cauliflower starts to brown, toss in cashews and sauté an additional five minutes.
Brownie recipe or your choice or Duncan Hines brownies
Pareve Vanilla Ice Cream
Pareve Chocolate Syrup
Pareve Whipped Cream
Cut brownies into squares or for a more elegant presentation, use a biscuit cutter to cut them into circles. Top each brownie with a scoop of ice cream. Drizzle chocolate syrup over ice cream. Spray on whipped cream and top with a cherry. Easy, attractive and best of all – yummy!
This is delicious and healthy – no sugar added. My kids love to have this all year round when they come home from school.
10 apples (Granny Smith and any others you have lying around), cut into chunks
2 pears, cut into chunks
1 cinnamon stick
2 teaspoons vanilla
½ cup water
Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 2 hours until apples are soft, stirring every 15 minutes. Remove from flame and mash with a potato masher. Store in refrigerator.
1 (12 ounce) package fresh cranberries
1 apple, chopped
½ cup brown sugar
1/3 cup orange marmalade
1 tablespoon lemon juice
1 tablespoon Dijon mustard
¼ cup chopped crystallized ginger
1/3 cup raisins
Combine all ingredients except in a small sauce pan on top of the stove. Bring to a boil and simmer over low heat until cranberries pop. Remove from heat and stir in raisins. Cool and store in refrigerator. Serve at room temperature.
1 bag (32 ounces) frozen cauliflower, defrosted
4 eggs, beaten
¼ cup flour
3/4 cup mayonnaise
1 tablespoon pareve chicken soup mix
½ teaspoon pepper
¼ teaspoon nutmeg
¼ to ½ cup bread crumbs
2 tablespoons margarine, broken into small pieces
Preheat oven to 350 degrees. Mix together all ingredients except bread crumbs and pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 1 hour.
1 sheet puff pastry
1 (8 ounce) package or can almond paste
12 canned apricot halves, drained
¼ cup raw sugar
Preheat oven to 350 degrees. Place puff pastry along bottom and up sides of 9×5-inch tart pan. Break almond paste in small pieces and spread across the pastry. Top with apricot halves, pit side down. Sprinkle raw sugar across the top. Bake for 45 minutes to an hour – until golden brown.
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