I ran across Bubbe’s blog, Feed me Bubbe, one evening curled
up on my couch watching a Frontline special on PBS. Her charismatic,
larger than life personality complemented by 83 years of knowledge in Kosher
cooking is something truly worth viewing. Bubbe’s blog features shows,
recipes, an online store, Yiddish words, and an ask Bubbe page for readers. Bubbe is
indeed a Julia Child of Jewish cooking.
I was lucky enough to snag an interview with Bubbe, Avrom
(grandson and producer), and Zadie (husband and production assistant).
Bubbe and Zadie's favorite recipe:
Note: Recipe can be doubled for a 9-by-13 inch pan. Makes about 16 squares and freezes well.
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup margarine (stick)
1/2 cup sugar
1 teaspoon vanilla
cup strawberry jam
medium apple, peeled and grated (coarse)
teaspoons lemon juice
teaspoons of chopped walnuts
tablespoons golden raisins (or dark)
lemon rind, grated fine
1. Turn pan over, take aluminum foil and place it over the
9 x 9 pan and fold in the corners. Flip the pan over and place aluminum foil
into the pan. This helps make it easy to place in and throw away keeping a
2. Preheat oven to 400 degrees.
3. Take walnuts and place in a sandwich bag. Crush with a
4. Mix ingredients for filling in bowl, set aside.
5. Sift together, flour, salt, and baking powder.
Margarine, sugar, egg, and vanilla together until creamery. Add flour mixture
until blended. Don't over beat
2/3 of the dough evenly in bottom of greased 9 by 9 x 2 inch baking pan. Spread
filling over dough.
8. Flatten pieces of remaining dough and place pieces over
filling (does not have to be completely covered.
9. Bake at 400 degrees for 25 minutes.
into squares when slightly warm.
Don't forget to check out Feed me Bubbe for more recipes!