Sign In Forgot Password

City Shul Dessert Cookbook - June 15, 2024 Service


On this date, we celebrated Rabbi Goldstein becoming our Rabbi Emerita at her last City Shul service as our Rabbi.

Along with a beautiful Kiddush, members were asked to contribute dessert.

If you would still like to contribute your recipe, please email the office HERE.

Sprinkle Cookies - Adrienne Fine-Furneaux

​​​​​​​

Vegan Chocolate Cupcakes - Adrienne Fine-Furneaux

​​​​​​​

Mint Brownies - Ellen Goldstein

Mint Brownies

2 eggs

1 cup sugar

1/2 cup butter

2 squares unsweetened chocolate

1 tsp vanilla

1/8 tsp salt

1/2 cup flour

Melt chocolate and butter; beat eggs and add sugar and beat again; add melted butter and chocolate, vanilla, salt, and then add flour

Baked in greased square pan 350 for 20-25 minutes. Don’t over bake

 

Mint frosting

 2 tablespoons soft butter

1 1/2 cups of icing sugar

3/4 tsp peppermint extract

Green food coloring

If too thick, thin with a little milk

Cream together until smooth and spread over baked and cooled brownies; cool in fridge until set

 

Chocolate Topping

Melt 2 squares of unsweetened chocolate and 2 tablespoons of butter

Spread over green frosting and cool in refrigerator

Cut into squares when almost firm

 

Enjoy!

Chocolate Chip, Sesame Crusted, Tahini Cookies - Linda Rosenbaum

​​​​​​​

Butter Tart Squares - Fay Schwartz

1 C. flour

1/4 C. white sugar

1/2 C. butter (or substitute to keep lactose free)

2 eggs

1C. packed brown sugar

2 tbsp flour

1/2 tsp baking powder

1/2 tsp vanilla

pinch salt

1 C. raisins

1/2 C. coarsely chopped pecans (if nuts are not a concern)


1  Base -- Combine flour and white sugar. Cut in butter until the mix resembles coarse meal.  Press into an ungreased 9" pan.  Bake at 350 F. for 15 minutes.

2. Filling -- Beat together eggs, brown sugar, flour, baking powder, vanilla and salt.  Stir in the raisins and nuts.  Pour this over the base and bake in a 350 F. oven for 25 more minutes or until the filling is almost firm.  Let cool and cut into small squares -- about 36


Carrot Cake - Elaine Smith

​​​​​​​

Strawberry Cheesecake - Nancy Spilberg

Nancy is a stellar baker but was unable to join us on June 15, due to illness. Below is her contribution, which everyone loves, from Serano Bakery.

​​​​​​​

Yogourt Sheet Cake with Summer Berries - Jessica Wyman

Hint - to make this gluten-free, substitute gluten-free all-purpose flour.

Prep Time: 20minutes minutes

Cook Time: 50minutes minutes

Total Time: 1hour hour 10minutes minutes

Servings:  slices

Ingredients

For the cake:

  • 3 cups sifted cake flour not self-rising; sift before measuring
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 grated zest of a grapefruit
  • 3 large eggs at room temperature
  • 2 cups Liberté Classique Plain 2% yogurt at room temperature

For the glaze

  • 1 Tablespoon creamy honey
  • 2 Tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 3 cups confectioner's sugar

Instructions

Method for Cake:

  • Preheat oven to 350°F with rack in middle. Butter a 9x13 cake pan, then line the bottom with a rectangle of parchment paper and butter the parchment.

  • Sift together cake flour, baking powder, baking soda, and salt.

  • Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Add vanilla and grapefruit zest.

  • Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in the pan and rap pan on the counter several times to eliminate air bubbles.

  • Bake until the cake pulls away from the sides of the pan and a wooden pick inserted in the centre comes out clean, 40 to 50 minutes. Cool in pan for 10 minutes, then run a knife around the edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.

Method for Glaze:

  • In a medium bowl, whisk together honey, corn syrup, cream, and vanilla. Add in the sifted icing sugar and whisk until smooth.

  • Place the sheet cake on a platter and pour the glaze over the top in a thick layer. Note: if icing is too thick to pour, add a few more teaspoons of cream. Spread the glaze all over the cake with a spatula, letting it run down the sides. Let icing set for at least 15 minutes.

  • Decorate the cake with plenty of fresh berries, edible flowers, and seasonal fruits.

Notes

Do ahead: Cake can be made and iced 1 day in advance. Cover and keep cool.

Prep Time: 20minutes minutes

Cook Time: 50minutes minutes

Total Time: 1hour hour 10minutes minutes

Servings:  slices

Wed, July 17 2024 11 Tammuz 5784