Good Shabbos, Shabbat Shalom! This has been such a busy time, with all the High Holidays. So much cooking, so much food!
Here are some simple sweets that are ideal for Shabbat but take little time and effort to prepare. These are some of my favorites and the ones I get the most feedback on from my readers. They all use simple ingredients and come together quickly, and they can be multiplied to serve a crowd. I often made these treats when I used to do catering. Enjoy!!
LEMON SQUARES
Adapted from The New Food Processor Bible (Whitecap)
These are a tried and true family favourite and take just a few minutes to prepare. You can make them dairy or pareve, they freeze beautifully, and disappear in a flash! My niece Debbi-Jo Matias served these to us in Vancouver on Rosh Hashanah. Then, when I went to a Sukkot dinner in my friend’s Sukkah in Thornhill, they also appeared on the dessert table, courtesy of Dena Greenberg Bensalmon. Total yumminess. This recipe appears in all editions of my food processor cookbook.
Base:
1 cup butter or tub margarine, cut in chunks
2 cups flour
1/2 cup sugar
Topping:
4 eggs
1/4 to 1/3 cup lemon juice (preferably fresh)
2 cups sugar
¼ cup flour
1 tsp baking powder
- Preheat oven to 350 F.
- For base: Process base ingredients on the Steel Blade of a food processor until crumbly, about 20 seconds. Press into a sprayed 9 x 13-inch baking pan. Bake for 18 to 20 minutes, until golden.
- For topping: Process topping ingredients until blended, about 10 seconds. Pour over base, Bake 25 to 30 minutes longer, until golden. Cut into squares when cool.
Yield: about 48 small squares. Freezes well (if you hide them well)!
REVERSE CHOCOLATE CHIP COOKIES
Adapted from The New Food Processor Bible (Whitecap)
My friend Sheldon Glass loves to cook and bake for his six grandchildren. He recently made these fabulous cookies and his 8-year old grandson exclaimed: “In all my life, these are the best cookies I ever ate!” My catering clients loved these. They’re truly addictive!
1 cup tub margarine or butter, cut in chunks
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups plus 2 Tbsp flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
2 cups white chocolate chips
- Preheat oven to 350 F.
- Steel Blade: Process margarine or butter, sugars, eggs and vanilla extract for 1 minute. Add flour, cocoa, baking soda and salt, and process with several quick on/of pulses, just until blended. Do not overprocess, Stir in chocolate chips with a rubber spatula.
- Drop by small spoonfuls onto parchment- or foil-lined cookie sheets, Bake for 10 minutes.
Yield: 7 to 8 dozen. Freezes well.
COCKEYED CAKE
Adapted from The New Food Processor Bible (Whitecap)
Everyone loves chocolate! Fast and fudgy, this cake contains no eggs, dairy, nuts or baking powder. It’s excellent for anyone with egg, nut or dairy allergies.
1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
5 Tbsp canola oil
1 Tbsp vinegar
1 tsp pure vanilla
1 cup cold water
- Preheat oven to 350 F.
- Steel Blade: Process flour, sugar, cocoa, baking soda and salt for 10 seconds, until blended. Add remaining ingredients and process 6 to 8 seconds longer, just until blended. Do not overprocess.
- Pour into sprayed 8-inch square or 7 x 11-inch baking pan. Bake for 30 minutes.
- When cool, frost cake with your favourite chocolate frosting. Cut in squares to serve.
Yield: 12 servings. Freezes well.
CHOCOLATE PEPPERMINT CAKE:
Replace vanilla extract with peppermint extract. Immediately after removing cake from oven, top with a 7 oz (200 g) package of chocolate mint patties. As they melt, spread evenly with a spatula.
Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of twelve cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website or email her at [email protected].