Dairy dessert for sukkot
Having trouble thinking of what to prepare.
Needs to be baked and delivered on Wednesday, will be served Friday
Kid friendly, nuts are ok.
I'd rather something that doesn't need to be heated up.
...is there anyway to suggest a cheesecake without making a joke of it. My favorite family versions are a whiskey cheesecake generally featuring one smokey islay or another or a three layer cheesecake with an oreo crust, chocolate center and classic topping. Out of curiosity cheescake17, how do you do yours?
Cheesecake is my usual dessert.... Was trying to come up with something different!
My crust is graham crackers, basic cream cheese filling. When I'm serving the cheesecake that day, I top with whole strawberries and an apricot glaze. Otherwise...a combo of Heath bars, caramel and drizzled chocolate.
Sometimes I do an Oreo version
Cheesecake seems like an obvious answer to me.
Other possibilities include pudding pie or banana cream pie.
Cookies that are specifically dairy (e.g., instead of chocolate chip cookies, use mini m&ms).
Can the person offer you freezer space? If so, melt together chocolate and peanut butter (the peanut butter will help the chocolate harden later. I am restricted from using many ingredients because of food intolerances in the family, so I'm not sure what other people do). Then, take some bananas (enough for each person to have a half), cut in half (the short way, not the long the way), and stick on a popsicle stick. Dip the bananas in the melted peanut butter/chocolate mixture, then roll in chopped nuts, sprinkles, etc. Stick in the freezer and let harden. Bring to your hosts, ask them to hold it in the freezer until it's time to serve.
Some sort of Italian style bread pudding (really rich and creamy). I don't have a recipe for one, but I'm sure there are good ones online.
Let us know what you decide to make!
How about Oreo cheesecake cupcakes? Each cupcake has an Oreo on the bottom as its "crust." You can find the recipe at the Kraft website and on many baking blogs. Kids also love confetti cake (cake with sprinkles baked in). The Duncan Hines and Betty Crocker confetti cake mixes are dairy, or you can make it from scratch. I think Susie Fishbein's kids' cookbook has a recipe.
For a milchige kid pleasing dessert I like to make chocolate peanut butter bars. They don't require extra silverware (to schlep out to the sukkah), can be served in cupcake papers to avoid extra dishes. Will hold up for days in a tupperware container or cookie tin, can be refrigerated or frozen...
Chocolate Peanut Butter Brownie Bars
• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 12 peanut butter cups, chopped
• 1/2 cup salted peanuts, chopped
• 2 cups (12 ounces) semisweet chocolate chips
• 1-1/4 cups Creamy Peanut Butter
• 1 tablespoon butter
• 1-1/2 cups crisp rice cereal
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
• Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
• Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting. Yield: 2 dozen 1”x3” bars.
This keeps fell in the refrigerator for up to 4 days. In fact it gets better as the topping becomes a hard shell.
No problem to double recipe, these freeze well.
I understand not wanting to make something similar. But if you want to make storing and serving your dessert easier for the hostess, then I highly recommend finger foods that don't require refrigeration of freezing.
If the Peanut Butter Brownie bars are out, then I would make cream cheese dough rugelach with nuts, jam and raisins, BUT instead of making them bite size, I'd make 3" rollups/pinwheels (size before baking similar to schnecken pastry/danish. They also keep really well in an airtight container (Tupperware or a cookie tin).
Cream Cheese Dough Rugelach Fall Flavors
• 8 ounces (2 sticks) softened unsalted butter
• 1pkg (8-ounce) softened cream cheese
• 2 cups all-purpose flour
• 1/4 teaspoon table salt
2/3 cup apricot preserves
• 1 cup finely chopped walnuts (or nuts of your choice, I love pistachios but remove the skins)
• 1/2 cup sugar mixed with 1 tablespoon cinnamon
• 1/2 cup dried cranberries
• 1/4 cup golden raisins
• 1 large beaten egg
• 1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon
1. Dough: In a large bowl or stand mixer, cream together butter and cream cheese. Add flour and salt all at once. Beat on low until dough holds together. Divide the dough into 4 balls, wrap in plastic and refrigerate for at least 4 hours.
2. Place rack in center of oven and heat to 350 degrees. Warm apricot preserves until spreadable. (I have used fruit butters instead of preserves which spread easier).On a lightly floured surface, roll out one ball of dough at a time into a 9-inch circle.
3. Brush apricot jam over entire circle and then about 2 tablespoons nuts, 1 tablespoon cinnamon sugar, and 2 tablespoons cranberries or raisins.
4. Using a pizza cutter or French knife, cut each circle into 8 wedges. Roll each wedge from the wide side to the point. Place it on a parchment-lined baking sheet. Repeat with remaining dough. Brush with beaten egg and sprinkle with cinnamon sugar. For individual desserts, cut the circle into three triangles.
5. Bake for 25 minutes until well browned. Immediately remove to a wire rack to cool completely before serving.
Rugelach are typically better the day after they are baked. They store well in an airtight container for up to 2 weeks and can be frozen.
You can use almost any flavor preserves. I have even used chocolate as in a bobka.
I agree, rugelach is one of my favorite desserts, BUT I don't like the pareve ones, they need a true cream cheese dough.
I also thought about what desserts we serve in the sukkah each year, and realize that babka is sure to show up, especially when Sukkos is late in the year and nights are cooler. Guests love to dip a slice of babka into a steaming hot cup of coffee.
I make Cinnamon Struesel Raisin, Chocolate and fruit babkas (both apple and peach) BUT I do NOT ice them, I think they are sweet enough without.
Not sure if Bagelman01 will share, but if you are looking for an awesome (and I mean fool-proof, insanely tasty, everyone will love you forever type recipe) try this: http://www.tastebook.com/recipes/3379...
From the Chef's Confidential kosher cookbook. And you can replace the margarine in the dough with oil without hurting the finished product. Freezes well, and so, so good!
Here's my recipe for Chocolate Cinnamon Babka, it is also great if you fold in about 4 ounces of farmer's cheese to the filling or 8oz cream cheese to the dough.
Chocolate Cinnamon Babka Recipe
Makes 1 family size loaf
2 tbsp instant yeast
6 Fl oz lukewarm whole milk
6 tbsp butter
6 tbsp granulated sugar
1 tsp pure vanilla extract
4 egg yolks (from xl eggs)
3 ½ cup all-purpose flour
1 tsp table salt
1 ½ cups dark chocolate, coarsely grated
1 tsp cinnamon, ground
¼ cup butter
¼ cup sour cream
1. Whisk the yeast into lukewarm milk and set aside for about 5 minutes.
2. In a large bowl, or the bowl of a KitchenAid, cream together the sugar and butter until smooth.
3. Add the yolks to the bowl, one at a time, mixing constantly for 30 seconds between each addition. Add the vanilla and mix until light and fluffy.
4. Add the flour and salt and continue to mix until it all comes together.
5. Now mix in the milk + yeast mixture and let it mix until it forms a soft dough.
6. Knead by hand for another 2-3 minutes. You will have a soft, supple and golden dough.
7. Let this rise for about 2 hours, or refrigerate overnight, making sure to remove it from the fridge two hours before baking.
8. Mix the chocolate, butter, sour cream and cinnamon together in a bowl.
9. Once the dough has risen, roll it out into a sheet with a thickness of 1/8th to 1/4th inch. Make sure to keep it dusted well with flour at all times, else it might stick.
10. Spread the chocolate mixture over it.
11. Roll the sheet of dough and then pinch the seams to seal it. Roll it to a length of about 24 inches. You can leave this big if you’d like a big loaf, or cut it into half for two medium loaves.
12. For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.
13. Now you need to let if proof for another 2 hours, you can skip it, if you’re short on time.
14. Preheat the oven to 350F and bake for 15-20 minutes for medium sized and 20-25 minutes for the large loaf.
15. The babka tends to brown quickly because of the high sugar content.
16. Cool for an hour or eat it right away
17. This stays well for 2-3 days in an airtight box.
Note: this is great with chopped nuts and/or chopped dried fruit added to the filling. If using dried fruits, I always use the ¼ cup sour cream to keep moist. If not adding dried fruit the sour cream may be omitted.
Note to DevorahL: 90% of my recipes, I'll share, but sometimes I have to work outside of my home office and it can take awhile before I can post. Today, I was busy in family court trying to protect some foster kids who were being abused by the system. They are now reunited with their parents and that makes my work worthwhile. Came home and had schnapps and honey cake.................
I have found that if I am making dairy cakes which have cinnamon in them, that adding sour cream makes them so much better. I don't bother making sour cream coffee cakes that often, anymore, but instead add this twist to items such as this babka.
I made this without the cheese, but with dried cranberries and chopped almonds for lunch erev Rosh Hashanah (we had about 12 out of town guests who had to be fed lunch on arrival) it was quite a hit.