Kosher Dessert Recipes from Paula Weinstein and Julie Remer
Paula Levine Weinstein and Julie Komerofsky Remer managed "Catering by Paula Weinstein" in Columbus, Ohio for over 20 years. Their first cookbook, Our Customers' Favorites, sold out twice. These dessert recipes come from their newest cookbook, Dinner Du Jour and More!
Lemon Bars (Parve or Dairy)
Lemon Bar Cookies, with their shortbread base and tart, sweet lemony filling, are perfect when you want to serve a variety of casual desserts. They add color, especially when accompanied by raspberries or blueberries, and a different texture and flavor.
Lemon Bar Cookies, with their shortbread base and tart, sweet lemony filling, are perfect when you want to serve a variety of casual desserts. They add color, especially when accompanied by raspberries or blueberries, and a different texture and flavor.
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.
Traditional Mandel Bread (Pareve)
Mandelbrot, which literally means almond (mandel) bread (brot), is a twice-baked hard bread similar to Italian biscotti. For classic, rich-tasting mandel bread, follow these directions, provided by Paula Weinstein and Julie Remer, EXACTLY as they are written.
Mandelbrot, which literally means almond (mandel) bread (brot), is a twice-baked hard bread similar to Italian biscotti. For classic, rich-tasting mandel bread, follow these directions, provided by Paula Weinstein and Julie Remer, EXACTLY as they are written.
Easy-to-Make Hamentaschen (Pareve)
This Hamentaschen is not only Easy-to-Make. It is also, according to the clients of Paula Weinstein's Catering, delicious.
This Hamentaschen is not only Easy-to-Make. It is also, according to the clients of Paula Weinstein's Catering, delicious.
Chocolate Chewies (Pareve)
Looking to bake some tasty treats with your children today? Try this simple recipe for Chocolate Chewies from Paula Weinstein and Julie Remer's cookbook, Our Customers' Favorites. These flour-less cookies can be packed into a Purim food basket and made during Passover.
Looking to bake some tasty treats with your children today? Try this simple recipe for Chocolate Chewies from Paula Weinstein and Julie Remer's cookbook, Our Customers' Favorites. These flour-less cookies can be packed into a Purim food basket and made during Passover.
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.
Wedding Cookies (Dairy)
In Mexico, they are called wedding cookies. In Russia, they are called tea cakes. And in Europe, they are called Butter Nut Balls, Viennese Sugar Balls or Snowballs. Whatever you call them, their round-shaped, butter nut flavor, and powdered sugar coating make them a festive treat.
In Mexico, they are called wedding cookies. In Russia, they are called tea cakes. And in Europe, they are called Butter Nut Balls, Viennese Sugar Balls or Snowballs. Whatever you call them, their round-shaped, butter nut flavor, and powdered sugar coating make them a festive treat.
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.