| Chocolate Chip Cookie Cheese Cake |
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| Ingredients
Crust Filling Cookie Dough |
Cooking Instructions
Crust: In a small bowl, combine cookie crumbs and sugar. Stir in butter. Press onto bottom of a greased 9” round tin. Filling: Beat cream cheese and sugar until smooth. Add eggs and beat on low speed until just combined. Add remaining ingredients and beat until blended. Pour cheese mixture over crust. Set aside. Cookie Dough: In mixing bowl, cream sugars and butter on medium speed. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate bits. Drop dough one teaspoon at a time over filling, gently pushing dough below surface. (Dough should be completely covered by filling.) Bake at 350° for 45-55 minutes or until centre is almost set. Cool on wire racks for 10 minutes. Carefully run edge of knife to oosen. Cool one hour longer. Refrigerate overnight. Remove from tin and sprinkle with 1/2 cup chocolate bits. Yields 12 - 14 servings. |
On Shavuot we traditionally serve dairy dishes. Here are a few classics courtesy of Dini Pink.
| Classic Cheese Blintzes |
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| Ingredients
Batter Filling |
Cooking Instructions
Mix eggs, milk & water, blend well. Add flour, sugar, vanilla sugar, salt and oil. Beat well.
Combine all ingredients for filling except raisins, beat well, then add raisins.
Using a brush or paper towel apply thin coating of oil to a 7 inch skillet. Heat until hot. Ladle approx. 1/3 cup of batter into skillet. Swirl pan so batter covers bottom evenly. Fry on one side until small air bubbles form and top is set, bottom should be golden brown. Carefully loosen edges and slip onto plate. Repeat until all batter is used.
Turn each blintz golden side up. Place 3 tbsps of filling on one edge in a 2.5 inch x 1 inch mound. Roll once to cover filling. Fold the sides into the centre and continue rolling. Heat 2 tbsps of oil in the skillet and place each blintz seam down and fry for 2 minutes on each side, turning once.
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| Old Fashioned French Vanilla Ice Cream |
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| Ingredients
1/2 Cup Sugar
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Cooking Instructions
Mix sugar, cornflour and salt in the top of a double boiler. Add egg and stir well. Slowly stir in milk. Place over boiling water and cook, stirring constantly until mixture is slightly thickened ( about 5 to 6 minutes)
Remove from heat, add vanilla and cool. Pour into pan and freeze until just firm. Remove to a chilled bowl. Beat in mixer.
Beat ice cream whip. Fold frozen mixture into whip. Refreeze.
Yields: 1 quart
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