Fruit Crisp (Parve)

Any fruit or combination of fresh and dried can be used for a crisp. Delicious topping. I think better than pie!

Ingredients for fruit:
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
6 cups fresh cut up fruit (apples, peaches, rhubarb, strawberries, blueberries etc.)
1/4 cup lemon juice
Ingredients for topping:
1 cup packed browned sugar
3/4 cup all purpose flour
3/4 cup quick-cooking rolled oats
1 and 1/4 teaspoons ground cinnamon
1/2 cup parve margarine (Earth Balance butter is great)

Vanilla ice cream (dairy) or soy ice cream (parve) for serving

Preheat over to 375. In a large bowl, stir together the 3 tablespoons flour and granulated sugar. Add the fruit and lemon juice; toss gently to combine. Spread berry mixture evenly in an non-greased 3 quart rectangular baking dish.

For topping, in a medium bowl combine brown sugar, flour, oats and cinnamon. (I use a food processor for this step).  Cut in butter (with a pastry blender if not using a food processor) until mixture resembles course crumbs. Sprinkle topping evenly over berry mixture.

Bake about 30 minutes or until topping is golden brown and edges are bubbly. Cool about 45 minutes. Serve warm with ice cream/soy cream.

Brownies (Parve)

 Without a box brownie to make for shabbos I went hunting on the internet for a recipe I could use to bring to my daughter’s for friday night dinner. I made a double recipe so there would be some left for Saturday lunch. I feared they wouldn’t be chewy and moist because I used so many eggs (double recipe was four eggs)  but we all agreed they were amazing. Perfect chewy, moist. The original recipe called for 1 cup sugar, but I cut it to 2/3 cup. It also called for vegetable oil, I only use olive oil and they were perfect!

1/2 cup oil (I use olive, but any vegetable oil can be used)
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
2 eggs beaten well
1/2 cup all purpose flour
1/2 cup chopped walnuts (optional)

Preheat oven to 350. Mix all ingredients except flour and walnuts well. Add flour and optional walnuts and mix  until all flour is incorporated. Spread batter in a 9 x 9 baking pan (sprayed with cooking spray.) Bake 20 – 25 minutes. Let cool before cutting.

Graham Crackers (Dairy)

 Seriously, what could be better than homemade graham crackers? I know, s’mores made with homemade grahams!


¾ cup                    wheat bran
2 tablespoons      wheat germ
1½ cups                organic all-purpose flour
½ cups                  dark brown sugar
¾ teaspoon         baking powder
½ teaspoon         baking soda
¾ teaspoon         sea salt

4 ounces              unsalted butter – cut into 1/2-inch cubes and chilled
2 tablespoons    honey
1 teaspoon          vanilla extract
1 large                 egg

3 tablespoons sugar
1 tsp cinnamon


Put bran, germ, flour, sugar, baking powder, baking soda, and salt into the bowl of a food processor fitted with a blade and pulse several times until combined.  Add the butter and pulse for 5-10 seconds, or until the butter is evenly disbursed and resembles oatmeal flakes.

Mix together honey, vanilla, and egg.  Pour into the processor and process until the dough forms a ball, approximately 1 minute.  Shape into 2 squares measuring 6”x6.”  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F.

Mix together sugar and cinnamon.  Unwrap dough and place silpat on the baking pan.   Sprinkle 1/3 of the cinnamon sugar over one of the dough squares and roll the dough out to approximately 11” x 11”.  Repeat with the second square of dough.    Sprinkle the remaining cinnamon sugar evenly over the doughs.

With a pizza cutter or a knife, cut the rough edges to make a perfect rectangle as large as possible.  Leave the scraps where they are.  Make 3 cuts in each direction to create 16 even squares in each dough.  Pierce each square with a fork in 3 times in a line so it looks like a domino.

Bake on the middle rack of the oven for 10 minutes then turn the pan around.  Bake for 10 more minutes, turn the oven off, recut the cuts made before baking and then put back in the turned off oven for 10 more minutes to finish crisping.    When cool store in an airtight container for up to 1 week.

Dough may be frozen with equal results.

My daughter wants to try to make chocolate chip grahams..will experiment!

Zucchini Bread (Parve)

 Mom B used to make zucchini bread/cake. We all loved it growing up. Now my daughter has deemed it her favorite sweet bread. I have switched up the recipe, with less sugar and added wheat flour and use olive oil in place of veggie oil. Incredible moist and freezes well. 

1 cup white flour
1 cup wheat flour
2 t baking soda
1 t salt
1/4 t baking powder
3 t cinnamon
3 eggs
1 cup olive oil
3/4 cup brown sugar
2-3 cups grated zucchini (the more zucchini, the more moisture to the bread)
2 t vanilla
1 cup raisins or craisins
1 cup chopped walnuts

Preheat oven to 350. Mix all dry ingredients in a large bowl with portable mixer. Add wet ingredients and mix thouroughly. This is enough for two loaf pans or 4 medium loaves. Bake 40 minutes, be sure not to over bake. If desired sprinkle with turbine sugar before baking.

Orange Blossom Squares (Pareve or Dairy)

Grandma B had this recipe clipped out of a magazine from the 1960s. It is one of our favorite desserts. It can be made dairy or pareve. I have cut the sugar down 1/3 in this recipe (as I do for all recipes.) Sugar was rationed during WWII, and recipes post war enhanced sugar in celebration, even though it wasn’t necessary. The blend of orange flavor and chocolate can’t be beat!

2.5 cups flour
2 t baking powder
1/2 t salt
1 cup sugar
3/4 cup Earth Balance sticks or olive oil
1 t vanilla
2 eggs
1/2 cup milk (use soy for pareve)
6 ounces choclate chips (dairy or pareve)

Glaze: 1 cup powdered sugar, 2 T orange juice, 1/2 t orange rind

Heat oven to 350. Mis together flour, baking powder, salt and set aside. Cream sugar, shortening (or olive oil), and vanilla. Beat in eggs and milk alternately with flour mixture. Fold in chocolate chips. Pour into greased 15x10x1 pan. Bake for 30 minutes, but be VERY CAREFUL not to over bake. While hot spread with orange glaze. Cover and let stand 24 hours before cutting.