Succoth Desserts
During the harvest and pilgrimage festival of Succoth (Judaism's Feast of Tabernacles), Jews eat in temporary huts like the ancient Israelites did in the desert after the Exodus. Given the colorful surroundings of each booth (sukkah) and the harvest theme, Succoth desserts tend to include fruit and/or nuts.
Buckeyes (Parve)
My kids love these peanut butter chocolate bonbons (Buckeyes). They are easy to make, can be made in advance, pareve and sinfully delicious. However, I can't make them too often because I end up eating too many of them myself!
My kids love these peanut butter chocolate bonbons (Buckeyes). They are easy to make, can be made in advance, pareve and sinfully delicious. However, I can't make them too often because I end up eating too many of them myself!
Almond Horseshoes (Parve)
These kosher and parve Almond Horseshoe Cookies can be served with tea at the end of a Sabbath or holiday meat meal. These cookies are festive, light, nut-flavored, and chocolate-dipped.
These kosher and parve Almond Horseshoe Cookies can be served with tea at the end of a Sabbath or holiday meat meal. These cookies are festive, light, nut-flavored, and chocolate-dipped.
Apple Cake (Parve)
What do you get when you cross apples with flour, oil, eggs, sugar and spice? This kosher parve Apple Cake recipe from Ohio caterers Paula Levine Weinstein and Julie Komerofsky Remer. Julie says this recipe is by far their customers' favorite dessert.
What do you get when you cross apples with flour, oil, eggs, sugar and spice? This kosher parve Apple Cake recipe from Ohio caterers Paula Levine Weinstein and Julie Komerofsky Remer. Julie says this recipe is by far their customers' favorite dessert.
Apple Crumble (Parve or Dairy)
The vanilla sugar and orange juice give this Apple Crumble an extra special taste. This is one of my all time favorite recipes! This dessert is especially delicious when served in the Sukkah during the holiday of Succoth.
The vanilla sugar and orange juice give this Apple Crumble an extra special taste. This is one of my all time favorite recipes! This dessert is especially delicious when served in the Sukkah during the holiday of Succoth.
Butter Pecan Turtle Cookies (Parve)
My wife brought this Butter Pecan Turtle Cookies recipe to Israel with her from America. The recipe makes good use of the fresh pecans from my parents' pecan tree. And since these sweet treats freezes so well, this is the perfect make-ahead dessert for holiday meals or celebrations with lots of guests.
My wife brought this Butter Pecan Turtle Cookies recipe to Israel with her from America. The recipe makes good use of the fresh pecans from my parents' pecan tree. And since these sweet treats freezes so well, this is the perfect make-ahead dessert for holiday meals or celebrations with lots of guests.
Chocolate Walnut Cookies - from Gabi Elmakeas (Parve or Dairy)
As he took me on a tour of his parve bakery in the Dan Eilat hotel, head Pastry Chef Gabi Elmakeas shared this recipe for kosher Chocolate Walnut Cookies.
As he took me on a tour of his parve bakery in the Dan Eilat hotel, head Pastry Chef Gabi Elmakeas shared this recipe for kosher Chocolate Walnut Cookies.
Fruit Compote (Parve)
This Fruit Compote, contributed by Susan Portman, is easy to make and aesthetic to serve at the end of a festive Sabbath or holiday meal.
This Fruit Compote, contributed by Susan Portman, is easy to make and aesthetic to serve at the end of a festive Sabbath or holiday meal.
Honey Oatmeal Cookies (Parve)
While these crispy Honey Oatmeal Cookies are delicious anytime of the year, I especially bake them for the holiday of Succoth. I like to cook with honey in the autumn in the hopes of a sweet new year, and my kids love to eat these treats in our Sukkah.
While these crispy Honey Oatmeal Cookies are delicious anytime of the year, I especially bake them for the holiday of Succoth. I like to cook with honey in the autumn in the hopes of a sweet new year, and my kids love to eat these treats in our Sukkah.
Meringue Covered Apples (Parve)
Meringue Covered Apples is a delightful way to end a Rosh Hashanah, Succoth or fall Sabbath meal. Apples are in season, parve, fruit desserts work well after heavy, meat meals, and apples are traditionally served at High Holiday meals in hopes of a sweet new year.
Meringue Covered Apples is a delightful way to end a Rosh Hashanah, Succoth or fall Sabbath meal. Apples are in season, parve, fruit desserts work well after heavy, meat meals, and apples are traditionally served at High Holiday meals in hopes of a sweet new year.
Oatmeal Cookies (Parve)
I have a confession to make. Please don't tell anyone. I pretend to make these Oatmeal Cookies for the kids, but I actually make them whenever I'm craving a hearty, sweet treat. Shhhh....
I have a confession to make. Please don't tell anyone. I pretend to make these Oatmeal Cookies for the kids, but I actually make them whenever I'm craving a hearty, sweet treat. Shhhh....
Pumpkin Doodles - from Susie Fishebein (Parve or Dairy)
This is another unique, easy to make, and amazingly delicious recipe from Susie Fishbein. The recipe comes from her Kosher by Design - Entertains cookbook. I serve these parve Pumpkin Doodle Cookies, next to Chocolate Pecan Pie and Apple Pie, for dessert on Thanksgiving.
This is another unique, easy to make, and amazingly delicious recipe from Susie Fishbein. The recipe comes from her Kosher by Design - Entertains cookbook. I serve these parve Pumpkin Doodle Cookies, next to Chocolate Pecan Pie and Apple Pie, for dessert on Thanksgiving.
Rugelach (Parve or Dairy)
Rugelach means "little twists" in Yiddish and refers to yeast dough rolled around a sweet filling. Traditional rugelach dough contains cream-cheese, and traditional rugelach fillings are chocolate, raisins and nuts, or preserves. This popular pastry has Jewish Ashkenazic (Polish) origins.
Rugelach means "little twists" in Yiddish and refers to yeast dough rolled around a sweet filling. Traditional rugelach dough contains cream-cheese, and traditional rugelach fillings are chocolate, raisins and nuts, or preserves. This popular pastry has Jewish Ashkenazic (Polish) origins.