Baking

Taste and see that God is good. (Psalm 34:9)

The Parve Baker’s Bookshelf | Baking Supplies | Baker’s Reference Pages

cherry-brownies-_3.jpg   leek-flatbread-_1.jpg   img_0208.JPG 
PARVE RECIPES

These are my recipes. Some resemble others’ that you know or have seen. Published sources are always cited. Any other similarities are coincidental. Recipes suitable for Passover when made with kosher-for-Passover ingredients are marked with a P. Gluten-free recipes are marked GF. Vegan recipes containing no eggs are marked with a V

Cakes
Apple Cake             
Chocolate Rum Cake  – frosting only  GF, V
Cranberry Walnut Applesauce Cake
Flourless Chocolate Souffle   P, GF
Frosted Vanilla Cupcakes  – frosting only GF, V
Hanukkah Pear Cake                                     
Honey Cake        

Maple Walnut Cake                 
Parve at Sinai Cake   GF    
Tangerine Sponge Roll   P

Cookies and Bars
Chocolate-Dipped Hamantaschen
Blondies                                                         

Double Chocolate Cherry Brownies
Double Chocolate Meringues P, GF
Gingersnaps                                                             New!

Lemon-Scented Lavender Cookies V
Oatmeal Maple Bars
Orange Blossom Shortbread    V        

Pies, Tarts and Cobblers
Chocolate Pecan Pie  -  piecrust only              
Lemon Custard Tart - tart pastry only V , custard only – P, GF
Pumpkin Pecan Pie                                   

Summer Fruit Cobbler

Puddings, Custards, and Kugels
Berry Challah Pudding
Brown Rice and Date Kugel   GF       
Cherry Clafoutis
Orange Custard P, GF

Quick Breads and Muffins
Cornbread
Rhubarb Muffins
Strawberry Bran Muffins        

Recession Remedies
Baked Croutons
Cheap Sponge Cake
 

Yeast Breads
Leek Focaccia    
Queen Esther’s Crown
Rich Challah  

Accompaniments
Caramel Sauce   P, GF, V
Coconut Chips   P, GF
Fresh Strawberry Sauce   P, GF, V  
Maple Applesauce  P, GF, V

7 Responses to “Baking”

  1. carl
    January 2nd, 2009 at 12:20 pm

    one cup of dissolved sugar equals how much liquid?

  2. Rebecca Joseph
    January 5th, 2009 at 1:07 am

    Carl, I’m not really sure what you’re asking. Can you give me more information like the type and quantity of sugar you’re starting with and how you’re dissolving it (heating? mixing it into some quantity of liquid?)?

  3. Mixed Multitudes - My Jewish Learning: Exploring Judaism & Jewish Life » Blog Archive » The Parve Baker
    May 1st, 2009 at 11:33 am

    [...] with equally great photos, some of which are more-or-less expected (who doesn’t need a non-fried way to enjoy olive oil on Hanukkah?) and some that most people wouldn’t think of themselves (a great technique for [...]

  4. Leah
    April 22nd, 2010 at 6:36 am

    it’s Pirkei Avot 3:17. There is no Pirkei Avot 3:21. Just FYI :)

  5. Rebecca Joseph
    April 27th, 2010 at 11:21 pm

    Leah, thanks for sending me back to the source(s). There are at least two different versions of this chapter. In the publications in which there are 18 mishnayot, such as the Mishnah (Kahati), it is 3:17. In others, like the Koren siddur, there are 23; this text is 3:21.

  6. Rhubarb Season Continues, Enjoy Some Parve Muffins - Go Dairy Free
    August 14th, 2012 at 12:11 am

    [...] The Parve Baker, Rebecca Joseph, keeps a kosher blog, loaded with great recipes.  [...]

  7. Rhubarb Muffins - Go Dairy Free
    August 24th, 2012 at 11:49 am

    [...] The recipe and photo below were provided by The Parve Baker, Rebecca Joseph.  Rebecca keeps a kosher blog, loaded with great recipes. [...]

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