KOAB Recipe Exchange Week 3: Theme = Dessert!

Okay, okay, I admit it. This choice of topics is totally self-interested. What can I say?! I’m a “eat your dessert first” kinda gal.

So this week’s Kosher on a Budget recipe exchange will be all about desserts. Let’s try to keep it pareve, if possible, as let’s face it: Those are the really hard ones to come up with sometimes. I mean, anything you bake with butter is just naturally going to be good, right?

So, reach into your recipe boxes – real or virtual – and get ready to share your #1 go-to pareve dessert recipe. I already know which one I’m going to tell you about… and trust me when I say, it’s amazingly rich and extremely simple (which, of course, works for me.)

See ya’ Friday!

P.S. I’m thinking next week I’ll begin focusing on chag/yomtov (or however you say it in your home) recipes, since Rosh Hashana is just around the corner. I know you guys have some good ones, and I’m excited to check them out.


  1. Here is my dessert. My Aunt Lill made it when we went to visit for a shabbat weekend. I had forgotten about it until recently when I found the recipe in my old recipe box.

    So yummy. You could use whatever pie filling topping you want. We like the cherry.


    Aunt Lill’s Pareve Cherry Cake

    1 cup sugar
    2 cups flour
    3 tsp. baking powder
    1/4 tsp. salt

    2 eggs
    1 tsp. vanilla extract
    3/4 cup orange or apple juice
    1/2 cup canola oil
    1 can cherry pie filling

    Combine the dry mix ingredients in a bowl or food processor. Add eggs, vanilla and orange or apple juice.(I use orange) Start processor (or mix with hand mixer); add oil through feed tube while the machine is running. Process batter for 45 seconds, scraping down sides of bowl as needed. Do not insert pusher in feed tube. Do not overprocess. (OR use an electric mixer and mix on medium speed, until smooth.)

    Pour batter into a well-sprayed 9-inch square or 7 x 11-inch baking pan. Bake in a preheated 350° oven for 40 to 50 minutes, until cake tests done.

    Cool for 10 to 15 minutes.

    Spread cherry pie filling on top. Or you can frost or glaze with your favorite pareve recipe.

    Daughter always asks for seconds 😉

  2. I made coconut rice dessert this Shabbat and it was a hit
    Make 2 cups rice(sticky rice preferred but any will do)
    Place hot cooked rice in square serving pan.
    On stove top heat up 1 can coconut milk bring to a boil, Stir constantly. turn to simmer. Add 1/3 cup sugar and pinch salt. Stir and remove from heat. Pour over hot rice. Mix well. Pat down. Garnish before serving with sliced mango

Leave a Comment