No Bake Israeli Cheese Ball Pops
2 cups crushed vanilla tea biscuits (approximately 1 ½ packages)
1 stick margarine.
1 container 5% Israeli white cheese
1 tbsp. vanilla sugar
½ cup sugar
Chocolate for dipping:
2 bars brown milk chocolate (any brand)
2 bars of pink wrapper white almond crisps kliks brand chocolate
Almond or peanut brittle crunch
Mix all ingredients together well. Make sure there are no clumps of margarine.
Roll the mixture into small balls and freeze.
For dipping: Melt white chocolate in a double boiler.
Place a lollypop stick in a frozen cheese ball. Dip into melted chocolate. Let excess chocolate drip off. Place on baking paper or foil until chocolate hardens.
Repeat dipping instructions for dark chocolate. Sprinkle brittle crunch right after dipping.
Freeze cheese balls until ready to be served.
Optional: Tie Ribbon on stick for decor
Mount Sinai Ice Cream
Waffle or ice cream cups
Torah chocolate molds
Recipe for Mint Chocolate Chip Ice Cream
6 eggs separated
2/3 cup sugar
1-16 oz. whip
2 tsp. vanilla sugar
½ tsp. mint extract
Drop of green food coloring
1 ½ cups mini chocolate chips
Beat egg whites and sugar until stiff.
In separate bowl, beat whip until peaks form
Add vanilla sugar, yolks, mint extract, food coloring and mini chocolate chips.
Fold the two mixtures together.
Pour into container and freeze
Melt baking chocolate in double boiler.
Fill Torah chocolate mold with melted chocolate and freeze.
Dip waffle/ice cream cups first in remaining melted chocolate and then into nut crunch.
Scoop mint ice cream into ice cream cup. Place chocolate Torah on top.
Flower Cheese Blintz Pies
Mix 2 cups milk and 2 cups flour very well.
Add: 8 eggs
½ tsp. salt
1 T. Sugar
Fry in crepe maker or nonstick pan.
Combine: 8 oz. cottage cheese
8 oz. ricotta cheese
2 egg yolks
2 T. Sugar
1 tsp. vanilla sugar
Pile 6 crepes.
Using flower shaped cookie cutter. Cut crepe as many times as possible.
Layer 6 flower shapes with cheese in the center of each layer.
Garnish with whip, strawberry sauce, and blueberries.
Created and photographed by S.Y. Einhorn