These are my two Shavuos standbys. I think there would be a riot in my house if I didn’t make them. It’s just not worth the risk.
I only make French onion soup once a year and this is it. The truth is that a bowl of soup alone is enough for a whole
meal – but we never stop there!
French Onion Soup
10 onions, sliced
4 tablespoons butter
4 tablespoons olive oil
8 teaspoons parve beef soup mix
10 cups water
Salt and pepper to taste
3/4 cup dry red wine
12 slices thick French bread, toasted
2 cups grated mozzarella cheese mixed with 1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees. Heat butter and oil in large stockpot. Sauté onions until soft. Add sugar and nutmeg and continue to Sauté. Add soup mix water, salt and pepper and bring to a boil. Simmer for 10 minutes, add wine and simmer for another 10 minutes. Prepare 12 ovenproof bowls. Sprinkle some cheese in the bottom of each bowl. Ladle in soup. Cover with slice of bread and then sprinkle cheese on top to cover. Bake until top browns.
This cheesecake, adapted from The Ultimate Southern Living Cookbook is quite simply the best cheesecake ever. My family and friends agree. Be careful though. After you’ve made it once, you’ll have to make it again – and again.
Oreo Cookie Cheesecake
2 cups oreo cookie crumbs (about 20 cookies)2 tablespoons butter, melted
¼ cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup non-dairy whip
2 tablespoons flour
2 cups coarsely crumbled Oreos
1/2 lb. sour cream
¼ cup sugar
1/3-cup pareve [non-dairy] whip
1-1/4 cups semisweet chocolate chips
Preheat oven to 325 degrees. Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch springform pan. Bake for 10 minutes and set aside. Beat cream cheese until creamy. Gradually add 1-1/4 cups sugar, beating well. Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3-1/2 cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies. Bake for 1 hour and 15 minutes. Combine sour cream, remaining ¼ cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan. Combine 1/3-cup pareve whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Stir in teaspoon vanilla and remove from heat. Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill. Serves 16 – 20. Very rich and very good