Layers of creamy, fruity deliciousness!
For a beautiful presentation, this must, must, must be served in a clear glass or crystal bowl.

Ingredients

36 Lady Fingers
1-cup rum
1 lb. Blueberries fresh or frozen
1 lb. Strawberries fresh or frozen
1/2 lb. Raspberries fresh or frozen
2 pints sweetened whipped cream dairy or parve

Directions

Wash and drain all berries well
Whip cream
Quickly dip ladyfingers in rum, just slightly. Do not let the rum seep through the ladyfingers or they will be soft and mushy. This step is just for added flavor, and can be eliminated.

Layer as in picture:
Layer ladyfingers, whipped cream, strawberries, whipped cream, blueberries whipped cream and top with raspberries.
Refrigerate until serving. Best assembled 4-8 hours prior to serving.

Serves about 10-12

Notes

Berries can be varied.

If you would like a basic recipe for dairy whipped cream and a chef secret too,
watch this short  video.

Only 4 Ingredients

Adapted from divascancook.com

Even the most time-deprived, busy, wannabe baker can make this Cheese Cake. Actually, it is a Cheese Cake pie. So easy, and so luscious!

Ingredients

2 (8 oz) packs cream cheese, room temperature
14 oz. sweetened condensed milk
⅓ cup fresh lemon juice
1 teaspoon vanilla extract
1 prepared pie crust (cookie crust)
Topping (fresh fruits, canned cherries, etc)

Directions

Beat cream cheese and sweetened condensed milk on medium speed until smooth and creamy.
Beat in lemon juice and vanilla extract.
Pour cream cheese mixture into prepared pie crust.
Refrigerate for 3 hours or until firm.

Ice Cream Pie - A KosherEye Signature Recipe

This is truly one of the most popular desserts we serve.
If we ever write a cookbook, it would be included!
It is adapted from a classic Oreo Cookie recipe.

Ingredients

2 packages Oreo cookies or any crème filled sandwich cookies
6 Tablespoons melted butter or margarine
1/2 gallon vanilla ice cream - dairy or parve, softened
1/2 tablespoon vanilla extract
16 ounces dairy whipping cream or parve whipping cream
like RichWhip
1/2 c. chopped nuts (optional)
Chocolate syrup (optional)
2 Tablespoons Heering Liqueur (optional)*

Directions

Crush cookies with a rolling pin or in a food processor
Combine 2/3 of cookies with melted butter or margarine
and press into a 10 or 11 " pie dish or a 9" by 13" glass or ceramic dish
Remove ice cream from freezer to begin softening- set aside
Add vanilla extract to whipping cream and whip until stiff peaks form
With a spatula, combine softened ice cream, vanilla and half of whipped cream
Spread mixture over crust and freeze until firm. (at least 1 hour)

Spread remainder of whipped cream on top. Then sprinkle with remaining cookie crumbs.
Optional: Sprinkle with nuts, and drizzle with chocolate syrup.
Keep frozen. Remove from freezer approximately 20 minutes prior to serving. Serves 15.

Notes

Any flavor ice cream, filling or topping of choice can be added.

Simply, split the ice cream into 2 parts. Add ½ - and top with filling of choice. Freeze for about an hour, and add second half of ice cream. Spread with remaining whipped cream and toppings.

*To take this pie up a notch, we often flavor the whipping cream. Our favorite addition is Heering coffee or cherry liqueur.

Recipe: Kosher, Parve or Dairy

 This is a coffee cake with all the flavors of a cinnamon bun, but conveniently made in a cake shape for ease. It is topped with light oat and nut crumbs, and tastes best warm from the oven or reheated.

Ingredients

1 1⁄2- OR 2-POUND-LOAF MACHINES:
For the dough:
• 7⁄8 cup milk
• 1 1⁄2 teaspoons vanilla extract
• 1 large egg yolk
• 2 tablespoons unsalted butter, cut into pieces
• 21⁄4 cups unbleached all-purpose flour
• 1⁄4 cup sugar
• 1 teaspoon salt
• 2 teaspoons SAF yeast or 2 1⁄2 teaspoons bread machine yeast
For the oat crumb topping:
• 3⁄4 cup unbleached all-purpose flour
• 3⁄4 cup light brown sugar
• 1⁄2 cup rolled oats
• 1⁄2 cup chopped pecans
• 1 1⁄2 teaspoons ground cinnamon or apple pie spice
• 1⁄2 cup (1 stick) unsalted butter, at room temperature
• Confectioners' Sugar Icing (see below)

Directions

Directions:
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough will be soft and sticky, like a thick batter. Don't add any extra flour.

While the Dough cycle is running, prepare the topping. Combine the flour, sugar, oats, pecans, and cinnamon in a small bowl. Rub the butter in with your fingers to make clumped crumbs. You can also do this quickly in a food processor.

Grease a 13-by-9-inch metal or Pyrex baking dish. When the machine beeps at the end of the cycle, press Stop and unplug the machine. With a large rubber spatula, scrape the batter into the pan. Using floured fingers, spread the batter evenly to fill the pan to the edges. Sprinkle with the topping. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes.

Meanwhile, preheat the oven to 375ºF (350ºF if using a glass pan).

Bake for 20 to 25 minutes, or until the edges are golden brown and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and prepare the icing. With a large spoon, drizzle the top in a back-and-forth pattern. Serve warm, out of the pan.

Confectioners' Sugar Icing
Makes enough for 1 braid, one 1 1⁄2- or 2-pound loaf, 1 dozen cinnamon rolls, or a coffee cake

Ingredients

• 3⁄4 cup sifted confectioners' sugar
• 1 to 1 1⁄2 tablespoons warm milk
• 1 teaspoon butter, softened
• 1 teaspoon vanilla extract or other flavoring

Directions

Whisk the ingredients together in a small bowl until smooth. Adjust the consistency of the glaze by adding more milk, a few drops at a time.

Remove the bread from the machine and place it on a rack with a sheet of parchment paper or a large plate underneath. Using an oversized spoon, drizzle or pour the glaze over the top of the loaf in a back and forth motion. As the glaze cools, it will set.

Notes

Makes one 13-by-9-inch coffee cake, serves about 6 -8
We tested this with parve ingredient substitutions (margarine and vanilla soy milk) – Results:Scrumptious

Recipe, kosher, parve, dairy, coffee cake

Photo from centercutcook.com

Adapted from a recipe by Cathy Kates 

This "Jaw Dropping" eat dessert first dessert was inspired and adapted from a recipe by Cathy Kates, on B105 Duluth, Minnesota.  Now, we are sure that you will agree that this makes great use of a lasagna dish It is a decadent, mouthwatering, creamy, impress those guests chocolate dessert. Our version is parve.

Ingredients

1 package parve chocolate–vanilla crème filled sandwich cookies like Oreos– about 36 cookies
6 Tablespoon margarine, melted
1 - 8 ounce package softened parve cream cheese, like Tofutti Brand
1/4 cup granulated sugar
2 Tablespoons parve cold soy or almond milk
1 - 12 ounce container whipped cream like Richwhip, whipped and divided
2 – 3.9 ounce packages instant chocolate pudding, like Jello brand
3 1/4 cups cold parve soy or almond milk
1 and 1/2 cups chocolate chips – minis are preferred

Directions

In a food processor, fitted with steel blade, whirr cookies into fine crumbs. Alternately, place them in a large plastic Ziplock bag and crush with a rolling pin. Transfer the cookie crumbs to a large bowl. Stir in 6 tablespoons melted margarine and with a fork or spatula, combine with cookie crumbs. Press crumbs into a 9 x 13 inch "lasagna" pan. Refrigerate.

With a mixer, beat the cream cheese until light. Add 2 TBS. of milk, and sugar, and mix well on low.. Gently, using a ladle, fold in 1 1/4 cups whipping cream. Remove crust from refrigerator and spread this mixture over the crust.

In a bowl, combine pudding with 31/4 cups cold milk. Whisk for several minutes until pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest about 15 minutes, to allow the pudding to start to set.
Spread the remaining Whipped cream over the top. Sprinkle chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Notes:

Serves about 12-14

This recipe can be doubled and fits beautifully into the Emile Henry rectangular 3.8 quart Lasagna/Casserole Dish. The recipe is even more decadent when made with real dairy whipped cream, milk and butter.

Recipe: Kosher, dessert

Coffee+Chocolate+Cream

Inspired by a French pastry called the Millefeuille—and adapted from a friend's recipe, this decadent triple layered dessert is simple to prepare-- combining the flavors of creamy vanilla, dark chocolate and Heering Coffee Liqueur. It is layered and served in a 9 x 13 dish.

Ingredients

3 (8 oz.) containers parve whipping cream, such as RichWhip – defrosted and divided
1 package (3.75 oz.) instant vanilla pudding mix
4-6 ounces Peter F. Heering coffee liqueur- divided
6 ounces vanilla soy milk
1 box chocolate graham crackers – parve
8 oz. of chocolate chips or semi-sweet chocolate (parve)

Directions

With an electric mixer, combine two containers of whipping cream, vanilla pudding mix and soy milk. Whip until stiff peaks form, then set aside.
Pour 4-6 ounces of Heering liqueur into 9 x 13 glass or crystal serving dish.
Add first layer of graham crackers and then 1/2 of whipped cream mixture.
Top the whipped cream mixture with a second layer of graham crackers.
Top with remaining whipped cream mixture.
Top with final layer of graham crackers.
Mix chocolate chips with one container un-whipped cream; gently warm in microwave or on stovetop in a pot over simmering water, until the mixture is mostly melted. (Watch carefully.) Remove from heat and gently combine with a spatula to ensure smooth consistency. Pour warm chocolate mixture over top layer of graham crackers.
Refrigerate covered for 4-6 hours - or overnight.
Serve with a glass of Heering Coffee Liqueur or coffee- or both!

Notes

This luscious pastry can be made as a dairy dessert.
In place of parve whipping cream, use real dairy whipping cream and substitute whole milk for soy milk. Lady fingers can be substituted for graham crackers.

The top can be garnished with chopped roasted almonds or hazelnuts.

The second layer of graham crackers can also be quickly dipped in additional liqueur. However, this must be done quickly or graham crackers will get too soft.
Serves 10-12.

Recipe:Kosher, Dessert, Parve

By Rebbetzin Rashi Minkowicz
Educational Director of North Fulton Georgia Chabad Center

This is an amazingly different recipe - healthful, scrumptious, and unique. It will wow your guests!

Ingredients-Apple Filling

For a 9x13 pan or dish:
7 or 8 green apples
1 tsp almond extract
2 tbs corn starch
1/4 cup orange juice
1 1/2 teaspoons cinnamon
1/4 cup sugar

Directions-Apple Filling

Blend
Peel and dice apples and put into bowl
Add extract, corn starch, juice, cinnamon, and sugar and mix well with apples. Spread apple mixture into 9x13 pan

Ingredients-Crumb Topping

1 cups sugar
1 cup oats
1 cup flour
3/4 cup oil
1 tsp. vanilla

Directions-Crumb Topping

Mix all dry ingredients together
Add vanilla
Add oil slowly a bit at a time till crumbly consistency
Sprinkle crumbs on top of apples
Cover and bake in oven on 400 for 30 minutes
Uncover and bake another 10 - 15 mins till crumbs brown and the apple starts bubbling

Ingredients-Coconut Topping

4 cans coconut cream, chilled in refrigerator
2 tbsp. honey or 1/2 cup powdered sugar

Directions- Coconut Topping

When coconut milk can is cold open can and place the cream part into mixer bowl. (The cream and water will separate when very cold. Discard the water or save for other use.)
Beat well with sweetener and vanilla untill stiff peaks form
Serve apple crumble warm with dollop of cream

Adapted from a recipe created for the Silpat Entremet

Ingredients

½ cup cocoa
1 tsp baking powder
1 ¼ cups flour
½ tsp salt
1 tsp vanilla extract
¾ cup melted butter
2 cups sugar
3 eggs
1 cup chopped walnuts (optional)

Directions:

Mix together cocoa, baking powder, flour, salt and walnuts. Set aside. In a large bowl, combine the eggs, melted butter, sugar and vanilla extract. Beat with wooden spoon until smooth. Add dry ingredients and stir. Spread batter evenly in Silpat® Entremet. Place Silpat® Entremet on an aluminum pan. Bake in 350°F oven for 30 minutes. Let cool for 30 minutes at room temperature before unmolding.

Notes:

Yield: approximately 20 brownies

Recipe: Kosher, Chocolate, Dessert

By Leah Hadad, Tribes-A-Dozen™

It is a family tradition to bake hamantashen with my children, and they have become quite efficient in folding triangles from the small circles. We then enjoy sharing our home-made hamantashen with friends and neighbors. With Purim around the corner, I decided to make a try for a new twist on my traditional recipe. When you are pinched for time, you can make one large hamantashen. It's just as delicious and much easier to make. And the size, I have to say, is quite impressive.  You can cut the large hamantashen into 3-inch parallel strips and then cut each strip into smaller triangles. Et voila! you have individual hamantashens without the tedious, time-consuming work of folding each individually. This recipe, along with a feature on Tribes-A-Dozen, will appear in this week's edition of the Washington Jewish Week.

Ingredients:

Dough:
1 Box of Traditional Voilà! Hallah, or any of the other mixes;
1 1/4 tsp. yeast (packed included)

2 tbsp sugar
3 tbsp warm milk, 110°- 115° F

1 egg + 1 egg yolk, room temperature
8 tbsp unsalted butter, sliced
1/4 cup sour cream
1/2 tsp. vanilla extract

Chocolate-Walnut Filling:
8 oz. dark chocolate, or your favorite
1-cup walnuts
1/2 tsp. cinnamon

1/2 cup raspberry jam

Egg wash:
1 leftover egg white
1 Tbsp. sugar

Directions:

Read the following instructions and prepare ingredients before starting.

Pour the baking mix into a bowl of a stand mixer. Mix in the sugar. With a spoon, create a well in the middle.

Pour the yeast into the well and pour the milk on top.  Let stand for 5 minutes to activate.

Add eggs, butter, sour cream, and vanilla extract. Mix with the paddle attachment for 10 minutes on low.  Scrape sides of bowl and paddle attachment as necessary.

Scrape dough from the bowl and shape dough into a smooth ball and place in the refrigerator to cool for 20 min. This can be done a day in advance.

Place the chocolate, walnut, and cinnamon in a food processor bowl.  Pulsate to grind to small pea-size granules.

Take dough out of the refrigerator.  Place parchment paper on your counter or board.  Place the dough on top of the center of the paper and roll into a large circle, about 1/8-inch thick.

Spread the jam all over the dough, leaving a two-inch clear margin.  Sprinkle the chocolate-walnut mixture evenly on top of the jam.  If you wish, reserve 2 Tbsp. of the mix to sprinkle on top of the cookie later.

Fold three sides of the circle over the filling to create a triangle.  Lift the top corner of the parchment on one side and bring it over the dough to make a point at the top.  Peel the paper back to the counter.  Do the same with the other side.  Then fold up the side closest to you to overlap the other folded sides.  The sides need to overlap so that only a small triangular window is left in the middle to show the filling.  Press to seal the overlapping seams.

Whisk the leftover egg white and the sugar and brush all over the hamantashen.  Brush the seams with gentle pressure to smooth the edges. Let rest for about 30 minutes.  Preheat oven to 350° F.

Brush the hamantashen with the egg wash again and sprinkle the reserved chocolate-walnut mixture.

Bake on the middle rack for 25-30 minutes.

Let cool on a rack for 10 minutes before serving.

To serve, cut into individual triangles.  Enjoy!

Notes:

* You could make individual hamantashen. Divide the dough into 18 balls. Process the jam with the chocolate and walnuts. Use a heaping teaspoon of filling for each hamantashen.

Recipes: Desserts, Hamanentashen, Chocolate, Walnut, Holidays, Parve, Kosher

A KosherEye Signature Recipe

This is an easy no-bake four-ingredient treat – perfect for gifting or munching.

Ingredients:

1 lb. finely chopped semisweet chocolate or chocolate chips
8 ounces chopped dried cherries or cherry flavored cranberries
8 ounces roasted almonds, chopped
2 ounces Cherry Heering liqueur

Directions:

Line a 9 x 13 pan with parchment paper.

In a heat proof bowl, gently combine the Cherry Heering with the chocolate; place in the microwave or over a pan of simmering hot water until chocolate is almost melted. Stir with silicone spatula until smooth.

With the spatula, spoon the warm melted chocolate immediately over the parchment paper and spread evenly. Sprinkle on the nuts and dried cherries. Press down gently with a spatula or spoon.

Refrigerate at least 4-6 hours or overnight, until firm. Break or cut into small pieces. Serve at room temperature. If there are any luscious leftovers, store in refrigerator.

Recipe: Desserts, Chocolate, Parve or Dairy, Kosher