Dairy Dessert

Dairy Chocolate Soufflé

Dairy Chocolate Soufle.jpg

Makes 8 servings. 

This dessert is easy, quick, delicious, and the best part is that it can be prepared a few hours before, refrigerated and BAKED STRAIGHT FROM THE REFRIGERATOR. 


  • 1 tablespoon unsalted butter for greasing the ramekins

  • ¼ cup granulated sugar, plus 2 tablespoons for coating the ramekins

  • ¾ cup heavy cream

  • 4 ounces imported semi-sweet chocolate, broken into small pieces

  • 4 large egg whites, at room temperature


  1. Preheat the oven to 400F. 

  2. Grease 8 - ½ cup ovenproof ramekins with butter and sprinkle with 2 tablespoons sugar.

  3. Place them on a cookie sheet. 

  4. Heat the cream in a medium saucepan until hot. Add the chocolate and whisk until smooth.

  5. Remove from the heat. 

  6. Beat egg whites at high speed until foamy. Gradually add ¼ cup sugar to the egg whites and beat until stiff.

  7. With a rubber spatula fold half of the whites into the chocolate mixture. Then reverse the process and pour the chocolate over the remaining whites. Fold together making a motion like a figure 8 until well combined. 

  8. Spoon the batter into the prepared ramekins. COVER WITH CLING WRP AND REFIRGERATE FOR A COUPLE OF HOURS. 

  9. Bake for about 15 minutes, or until puffy.




Makes about 3 dozen.

These cookies are crisp, light and delicious.


  • 1 large egg, at room temperature
  • 4 tablespoons unsalted butter, melted, cooled
  • 1/3 cup, scant measure sugar
  • ¾ cup old-fashioned rolled oats
  • 1 tablespoon unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  1. Preheat the oven to 350F.
  2. Line 2 large cookie sheets with parchment paper.
  3. Whisk the egg in a medium bowl then add all the ingredients, mixing well with a wooden spoon to combine.
  4. Spoon flat teaspoons of dough onto the sheet and flatten to make about 2-inch cookies (I like them small). Be sure to place them about 2 inches apart—they spread when they bake.
  5. Bake for 9- 10 minutes – they should be golden brown (if you under bake them they may lose  their crispness).
  6. Remove from oven and let rest for 2 minutes. Release with a metal spatula and transfer to a wire rack to cool.



Makes 24 mini-muffins.

I cannot imagine anything simpler to prepare than these muffins. Poppy seeds give the muffins a lovely texture. These sweets are delicious warm, and they also freeze very well.


  • 2/3 cup sifted unbleached all- purpose flour
  • ¼ teaspoon baking soda
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for buttering the pans
  • 2/3 scant cup sugar
  • 2 large eggs, at room temperature
  • Zest from 1 lemon
  • 1½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2½ tablespoons poppy seeds
  • ¼ cup sour cream, at room temperature


  1. Butter 2 mini-muffin pans, 2-inches in diameter, each with 12-depressions.
  2. Preheat the oven to 375 F.
  3. Sift together the flour and baking soda directly into the measuring cup.
  4. Cream butter, at medium speed, adding sugar gradually until mixture is light and fluffy, about 5 minutes. Scrape the sides of the bowl from time to time. Add 1 egg at a time, beating well after each addition.
  5. Add lemon zest, lemon juice, vanilla extract and poppy seeds, combine well with a rubber spatula. Fold in flour alternating with sour cream until combined.
  6. Spoon tablespoons of batter evenly into the pans and bake for about 14 -15 minutes, side by side without touching.  The edges of the cupcakes will be light brown. 
  7. Wait a minute, unmold and cool on a wire rack. 

Cheese Kugel

Cheese Kugel.jpg

Makes 9 servings.

This is a traditional Eastern European dessert which I often serve on Shavuot when it is customary to eat dishes made with cheese. It has a touch of sweetness and is very light.

It can be eaten cold, warm or at room temperature. 


  • ½ pound medium egg noodles (See Note)

  • 1 tablespoon Kosher salt

  • 3 tablespoons unsalted butter, melted

  • 15 ounces unsalted farmer cheese (See Note)

  • 1/3 cup sugar

  • ½ cup milk

  • Grated rind of one orange

  • ½ cup orange juice

  • ½ cup seedless golden raisins

  • ½ cup sliced almonds, toasted

  • 2 large eggs, at room temperature, separated


  1. Preheat oven to 350F.

  2. Bring 3 quarts of water to a rolling boil in a medium covered pot. Add I tablespoon salt, all the noodles at once and stir. Boil briskly, uncovered for 4 minutes. The noodles should be undercooked. Drain, refresh with cold water and drain well, again.

  3. Grease a 9x9x2 oven proof dish with some of the butter.

  4. In a large bowl mix the remaining butter with the farmer cheese,  sugar, milk, orange zest, orange juice, raisins, almonds and egg yolks.  Add noodles and combine well.  Beat egg whites until stiff and fold into noodle mixture.

  5. Transfer mixture to the prepared dish. Smooth the top and bake for 50 minutes.


Egg noodles are easily available. I use the Manischewitz brand.

I use Friendship unsalted farmer cheese. They come in 7.5 ounce packages.


Almond Tea Loaf

Almond Tea Loaf.jpg

Makes 12-14 servings.

The glaze on this gluten free and light loaf keeps the cake moist, and it freezes very well. Even though I am featuring the recipe with butter, I have made it with margarine with the exact same proportions and the same baking time. Maybe you try both and see which you prefer.


  • 10 tablespoons unsalted butter at room temperature plus
  • ½ tablespoon for greasing the pan, or same amount of margarine, cut into small pieces
  • ¾ cup scant measure sugar
  • 4 whole large eggs, at room temperature
  • ½ teaspoon baking powder
  • Zest from 1 orange
  • Zest from 1 lemon
  • 3 cups unblanched almond flour (See Note)
  • ¼ cup blanched sliced almonds


  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon confectioners sugar


  1. Preheat the oven to 350F.
  2. Butter a 9 by 5 inch loaf pan. Line with parchment paper, extending the shorter ends to make it easier to lift the cake after baking. 
  3. Place the butter in a bowl of an electric stand mixer. Using a balloon whisk attachment, beat the butter/margarine at medium speed, adding sugar gradually, until light and fluffy, about 4 minutes.
  4. Add one egg at a time, and beat at low speed until very well combined, add the baking   powder. With a rubber spatula fold in both zests, then the almond flour.
  5. There should be no traces of flour visible.
  6. Spoon the batter into the pan, smooth the top and sprinkle the almonds evenly. Bake for 50 minutes.
  7. The cake should be lightly golden and springy to the touch.
  8. Mix well the glaze ingredients.
  9. Remove the cake from the oven, place on a wire rack, poke the top with a pointed knife. Spoon over the glaze. Leave to cool.
  10. When cool, lift the loaf holding onto the paper and then transfer to a platter.


I use Bob’s Red Mill ground unblanched almond flour. It is readily available in health food stores and many supermarkets.