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Recipe Exchange

Please share your treasured recipes with your sisters at Hadassah.  Send your contributions to Phyllis Hirsch at pahirsch@frontiernet.net (872-1745).


This recipe is from the Rochester Hadassah Cookbook. Use vegetable or canola oil, and a 9- or 10-inch tube pan. Set the pan on a baking rack until cooled. Run a knife around the edges to loosen the cake from the pan before removing.

1 cup sugar
3 cups sifted flour
1 1 ⁄ 2 teaspoons baking powder
1 1 ⁄ 2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 cup honey
1 cup strong coffee, cooled
3 ⁄4-cup oil
1 teaspoon vanilla
3 eggs
1 ⁄2-cup raisins
1 ⁄2-cup chopped nuts

Sift all dry ingredients into large bowl. Make a well and add all liquid ingredients. Mix together thoroughly and add raisins and nuts. Bake at 350 degrees for 45 to 60 minutes in a well­-greased tube pan.


This recipe is from the Rochester Hadassah Cookbook. The noodles should be egg noodles that are cooked according to package directions, and the cook can decide how many raisins or how much cereal should go in the mix.

1 pound noodles
10 tablespoons pareve margarine or butter, plus extra for dotting on top
4 eggs, slightly beaten
1 ⁄2-cup sugar
Scant teaspoon cinnamon
1 teaspoon vanilla
1 ⁄2-cup orange juice or milk
2 large apples, sliced
Frosted flakes, crushed, or another sugared cereal

Cook noodles for 8 minutes. Stir margarine into hot noodles until melted. Add eggs, sugar, cinnamon, vanilla and orange juice or milk. Stir well into noodles. Add apples and raisins. Pour into greased 9 x 12 pan. Cover with frosted flakes or sugared cereal. Sprin­kle cinnamon on top and dot with marga­rine or butter. Bake on second shelf in oven at 350 degrees about one hour until brown. Serves 10 to 12.


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