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Nana's Jewish Apple Cake
Contributed by: N. Schulman

6 large golden delicious apples   4 eggs
3 cups un-sifted flour   1/2 cup orange or pineapple juice
3 tsp. baking powder   3 tsp. vanilla
1/2 tsp. salt   1/2 cup sugar mixed with
2 cups sugar   2 tsp. cinnamon
1 cup oil    

Preheat oven to 350 degrees. Grease and flour pan. (Use approximately a 10"x12" or 10" tube pan). You may use greased wax paper for bottom.

Peel, core and slice apples. Add sugar cinnamon and stir. Set aside. Sift flour, baking powder, salt and sugar in a large bowl.
Make a well and add oil, eggs, juice and vanilla. Beat 4 or 5 minutes.

Spread 1/2 of batter in pan. Spread 1/2 of apples. Pour other half of batter over apples, saving a few tablespoons. Layer remaining apples and top with dribbles of remaining dough. Bake at 350 degrees until tester comes out clean. Set timer for 50 minutes and check for readiness.

Contributed by: N. Gilletz

1 tsp. sugar   2 tsp. salt
½ cup warm water   2 eggs
1 pkg. yeast   3 1/2 to 4 cups flour
1/2 cup oil   poppy or sesame seeds
1/2 cup warm water   1 egg beaten with 1 tsp. water
1/4 cup sugar    

Dissolve sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.

Combine with oil, warm water, sugar, salt, eggs and half of the flour. Beat well. Stir in remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.

Round up in a greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours. Punch down, cover and let rise again until double, about 45 minutes.

Divide dough into 3 equal parts. (If you want to make 2 smaller challahs, first divide dough in half, then divide each half into 3 equal parts.) Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise until double. Brush with beaten egg yolk and sprinkle with seeds. Bake at 400°F for 30 minutes, until golden brown. (If making 2 smaller challahs, baking time will be about 25 minutes.)

Chicken Soup
Contributed by: S. Arik, R. Gan-Israel

1 chicken (1kg)   1 big onion
1 celery root with green leaves   2 carrots
1 parsley root with green leaves   2 liter water
2 zucchini   1 table spoon chicken-sup powder (Telma - preferred)

Boil the chicken until dirty foam rises,take out with a big tablespoon. Add the soup powder, add roots, add the vegetables. cook 1.5 hour. Before serving add the green leaves.

Chocolate Carmel Matzah
Contributed by: G. Warshak

4-6 Matzahs   1 cup of brown sugar
1 cup of unsalted margarine   ¾ cup of chopped chocolate

Preheat oven to 375° Cover a cookie sheet with foil and then with parchment paper Evenly spread the matzah all over cookie sheet to cover any empty spaces. Mix margarine and brown sugar in a pot and bring to a boil while stirring. After boiling, turn off the fire and continue to stir for another 3 minutes. Then pour on matzah and cover completely. Turn oven down to 350° and put matzahs in. Bake for 15 minutes. Do not let burn…turn oven lower if needed. When matzahs are ready, remove from oven and sprinkle chocolate over matzahs. After about 5 minutes when the chocolate is melted, spread chocolate all over matzahs. Place in refrigerator till chocolate has hardened. Serves: 5-10

Marvelous Kugel

1 lb. wide noodles   1 pint sour cream
7 eggs   1 1/2 teaspoons vanilla
1 cup granulated sugar   1 lb. cottage cheese
3 cups milk   1 cube melted margarine

Melt margarine in 11x13 Pan. Cook noodles and drain. Beat eggs with sugar; then add milk, sour cream, vanilla, cottage cheese. Fold in noodles. Refrigerate overnight. Topping can be made ahead too. Place cornflakes in plastic bag and crush with hand. Mix with melted butter, cinnamon, and sugar.

When read to bake, cover top of kugel with toppings. Bake at 350° degrees for 1 1/2 hours. Serves. 15-20


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