6 servings

Sauce :

2        vanilla beans, split lengthwise
2        cups nondairy creamer
6        large egg yolks
½      cup sugar

Meringue :

2         cups nondairy creamer
4         large egg whites
Pinch of salt
¼       cup sugar

Caramel :

½        cup sugar
¼        cup water

For Sauce :

Scrape seeds from vanilla bean halves into heavy small saucepan, add beans.  Add creamer and bring to simmer over medium-high heat.  Remove from heat, cover, and steep 10 minutes.
Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes.  Gradually whisk in warm creamer mixture (including vanilla beans).  Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil).  Strain custard into small bowl.  Cover and chill until cold, at least 3 hours and up to 2 days.

For Meringue :

Lay smooth kitchen towel on work surface.  Pour creamer into medium (10-inch) skilled.  Bring milk to simmer over medium heat.
Using electric mixer, beat egg whites in large bowl until foamy.  Add salt and beat until whites hold soft peaks.  Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy.  Scoop some meringue (about twice the size of an egg) onto large oval spoon.  Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval, drop oval into creamer.  Quickly shape 2 or 3 more meringue, dropping each into creamer.  Simmer meringues 1 minute.  Using heatproof rubber spatula, turn meringues over in creamer.  Simmer 1 minute longer (meringues will puff up while poaching).  Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool).  Repeat process, shaping and then poaching enough meringues to make total of 12.  transfer meringues to waxed-paper-lined baking sheet.  Refrigerate at lest 1 hours and up to 3 hours.

For Caramel :

Stir sugar and ¼ cup water in heavy small saucepan over medium heat until sugar dissolves.  Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals.  Boil until syrup is pale golden color, occasionally swirling pan, about 5 minutes.  Remove pan from heat.  Let the syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes.  (If caramel becomes too thick, re-warm slightly over low heat, stirring constantly).

Spoon some sauce into center of each plate.  Arrange 2 meringues on each.  Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.

½        cup sugar
¾        cup fresh lemon juice
2          large egg yolks
1-½      teaspoons (packed) finely grated lemon peel
!/8      teaspoon salt
½        cup chilled pareve whipping cream
1          quart vanilla ice cream
¾        cup raspberry sorbet
2          cups fresh raspberries fresh mint sprigs (optional)
Lemon peel

Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler.  Place over simmering water (do not allow bottom of pan to touch water).  Whisk until mixture thickens and thermometer inserted into mixture registers 160 degrees, about 6 minutes.  Transfer mixture to medium bowl.  Chill until cold, about 45 minutes.
Beat pareve whip in another medium bowl until cream holds peaks.  Fold into lemon mixture in 3 additions.  Cover and chill at least 6 hours and up to 1 day.
Line 6 ¾-cup custard cups with foil, leaving generous overhang.  Slightly soften quart of pareve ice cream in microwave at low setting in 10-seconds intervals.  Measure ½ cup pareve ice cream and place in 1 prepared custard cup.  Using back of teaspoon and dipping spoon in glass of warm water as needed, press pareve ice cream in even layer over bottom and up sides of cup, creating low in center.  Place cup in freezer. Repeat with remaining 5 prepared cups.  Return remaining ice cream in quart to freezer.  Freeze ice cream in cups 1 hour. Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly.  Returns cups to freezer for hour.
Divide lemon cream among cups, smoothing tops.  Freeze 1 hour.
Slightly re-soften remaining pareve ice cream in quart container in microwave at low setting in 10-seconds intervals.  Spread 2 tablespoons pareve ice cream over lemon cream in each cup.  Covering completely.  Fold foil overhang over bombes to cover, freeze at least 3 hours and up to 2 days.
Open foil on bombes, turn bombes onto dishes.  Peel off foil.  Spoon fresh berries alongside.  Garnish with mint sprigs and lemon peel, if desired.

2   cups bittersweet chocolate chips
2   tablespoons oil
Assorted toppings for coating banana (such as toffee bits, chopped salted pecans, or toasted shredded sweetened coconut)
3   ripe bananas, peeled, cut into ½-inch-thick slices

Stir chocolate and oil in heavy small saucepan over low heat just until smooth.  Let stand 15 minutes to cool.
Place each topping separate shallow dish.  Line baking sheet of foil.  Arrange banana slices on foil.  Using fingers, dip 1 banana slice in chocolate coating completely, shake off excess chocolate.  Drop dipped banana in 1 topping using clean hand,  sprinkle more topping over banana to coat, transfer to foil-lined sheet.  Repeat with remaining bananas, chocolate and toppings.  Freeze until firm, about 3 hours, then serve.

Make about 25
12 ounces bittersweet or semisweet chocolate, chopped
¼ cup margarine
²/3 cup roasted salted macadamia nuts
²/3 cup slivered almonds
½ cup matzah cake meal
¼ teaspoon baking powder
3 large eggs
½ cup sugar
powdered sugar

Stir chocolate and margarine in medium bowl, set over saucepan of simmering water until melted and smooth, cool 10 minutes.  Using on/off turn, blend macadamias and almonds with matzah cake meal in processor until nuts are finely ground.  Add baking powder and pulse to blend.  Whisk eggs and ½ cup sugar in large bowl to blend.  Stir chocolate mixture into egg mixture.  Add nut-flour mixture, stir just to blend.  Chill dough until firm enough to scoop.  About 4 hours.

Line 2 large baking sheets with parchment paper.  Roll dough by rounded tablespoonfuls between palms to form balls.  Divide between prepared sheets.  Chill until firm, about 1 hour. Can be made 1 day ahead.  Cover and keep chilled.

Preheat oven to 350 degrees.  Roll dough balls in powdered sugar to coat thickly, return to prepared sheets.  Bake until cookies puff and form cracks and tester inserted into center form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes.

Cool cookies completely on sheets on racks and store in airtight container.

2 pints fresh strawberries
1    ripe banana
1    cup sugar
1    cup oil
4    teaspoon lemon juice
2    heaping teaspoons marshmallow fluff

Blend together all ingredients in a blender or a food processor until smooth.  Freeze and serve.

Yield : 8 servings

That is easy to make, perfect for those watching their cholesterol, and gets …….  Make sure you serve it with the sauce.  Judy Wohlberg, the wife of our Rabbi, share the recipe with me.

Crust:
1-½ cups crushed almond or coconut macaroons
2    tablespoons unsalted margarine, melted
½   cup finely chopped nuts, such as pecans or walnuts
½   cup sugar

Filling:

2    large egg whites, at room temperature
1    cup sugar
2    cups sliced strawberries
1    tablespoon lemon juice
1    teaspoon vanilla

Sauce:

1 (10-ounce) package frozen sliced strawberries
2    tablespoon orange marmalade
1    tablespoons currant jelly
1    cup sliced strawberries

Process the macaroons and the margarine until coarsely ground in a food processor with a metal blade.  Add the nuts and ½ cup of the sugar and process until the mixture begin to hold together.  Press into bottom of a 10-by-3-inch spring form pan.  Bake in a preheated 350 degrees oven for 7 to 10 minutes or until golden.  Cool.

To make the filling, put the egg whites, sugar, fresh strawberries, lemon juice, and vanilla into the large bowl of an electric mixer.  Beat on low speed to blend.  Increase to high speed and continue until stiff peaks form when the beaters are withdrawn.  Pour into the cooled crust.  Cover and freeze until very firm, a minimum 6 hours (it may be frozen for 3 weeks).  Serve the torte directly from the freezer as it will not become totally solid.

To make the strawberry sauce, slightly defrost the strawberries.  Puree the strawberries and the marmalade in a food processor.  Mix in the currant jelly.  Remove to a bowl and stir in the sliced strawberries.  Serve cold.  (The sauce may be refrigerated overnight).  Cut the torte in wedges.

Yield : 12 servings