Quick and Easy Pizza Crust
40 minutes
This recipe for quick and easy pizza crust comes from the 2018 campers at URJ Points Creative Arts Academy, a Reform Jewish summer camp in West Chester, PA.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt
How to Make the Perfect Rosh HaShanah Cheese Board
Here’s how to go about creating your own Rosh HaShanah cheese board, whether to serve as a holiday appetizer or a lunchtime indulgence during the Yamim Noraim.
No-Boil Bagels
If you’ve ever wanted to enjoy crispy-on-the-outside, chewy-on-the-inside everything bagels without leaving home, well, this is the recipe for you – no boiling required!
BAGEL DOUGH:
2 c self-rising flour
½ cup plain, nonfat Greek yogurt
½ tsp salt
¾ c water (room temp or warm)
1 tsp active yeast (If you’re using yeast that comes pre-portioned, note that this is less than half of a full packet.)
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TOPPINGS:
1 egg
1 tsp water
Pinch of sea salt
Everything Bagel seasoning
Sephardic Almond Macaroons
These Sephardic cookies are chewy and pretty – and they’re delicious all year long, not just during Passover!
1 lb. almond paste (not marzipan) or two 7-oz. packages
3 egg whites
1 cup sugar
1 cup sliced almonds
½ tsp salt
Geshmirta Matzah
30 minutes
This Passover treat – a milk-soaked matzah coated with lightly sweetened cream cheese and broiled to a light golden brown – is popular among the Jewish community in South Africa, especially in Capetown.
3-4 sheets of matzah
8-oz. container of whipped cream cheese
1 egg
½ tsp. vanilla extract
2 Tbsp. sugar
2 Tbsp. sour cream, cream, or Greek yogurt
2 Tbsp. sugar, mixed with ½ tsp. cinnamon