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Holiday Recipes

Auntie Evie's Thanksgiving Stuffing

Recipe contributed in honor of Auntie Evie, by Debbi Josephson

My Auntie Evie passed this family recipe down to my generation, and I know it will continue to be a family favorite for many years to come.   

Passover Wine and Nut Cake

Recipe contributed in honor of Rose Willis by Marlen Frost

My mom made this cake every Pesach.  She got the recipe from a newspaper in the 1940's.  My husband, Murray, loved this cake so much he requested it as his birthday cake.  When I smell the sweet sroma of this cake, it brings back sweet memories of mom and Murray.  


Recipe contributed by Allyson Wilczewski in honor of Nana Jean.

Jean Shapos (known as Nana to all who met her) was a fantastic cook, a wonderful loving person who always put family first. She had amazing spirit and is greatly missed

Honey Cake

Recipe contributed in honor of Eleanor Yale by Donald Yale


Eleanor Yale was Donald Yale's mother, Adam Yale's grandmother.  This was her traditional New Year's dessert for both Rosh Hashana and Yom Kippur.  The recipe could have been her mother's, Charlotte Gorden who emigrated to Denver from what is now the northwest Ukraine.  I have continued the tradition, baking the cakes and sending them to my kids all over the United States.  They still taste wonderful to me and are a special continuation of a tradition.


Recipe contributed in honor of Shirley Kishenbaum by Teresa Ruback

My Husbands Baubie Shirley was full of Life and enjoyed having her family come together every Friday night for Shabbat Dinner. This is something that she taught me to prepare and I have wonderful memories or her and I "Rolling out the Dough"

Chopped Liver

Recipe contributed in honor of Audrey Kirshenbaum

by Kim Znamancek & Kate Kirshenbaum


We especially remember when visiting with Audrey in Palm Springs, there would always be a large bowl of chopped liver in the refrigerator. We would enjoy for our entire visit. We still think it was the best chopped liver we have ever tasted!


Recipe contributed in honor of Naomi Leiserowitz 

by Bonni Leiserowitz


The entire recipe is there. One of the most impressive things about my mom is her determination to carry through with what she has decided.  She decided that, to respect my dad's wishes, she would raise me as a Jewish person and keep a Jewish household.  For a person who wasn't and isn't Jewish, that is no small task.    As a small child, I had the sense that performing Jewish rituals at home was an act suffused with love in a way I didn't fully understand.  Reflecting on this as an adult, I can see that what I felt was my mom's love for my dad and me that brought her to plan and cook Jewish meals and celebrations.  The Passover seder is the most vivid of these for both of us.  My mom made sure we had guests present, that we planned out the course of the seder ahead of time, and that the discussion around the readings was relevant to our lives and to world events.  Smelling parsley in the springtime ("Italian parsley is really the best, isn't it?" I can hear her saying, holding out some for me to sniff) takes me instantly to my parents' blue-and-white kitchen where we prepared, assembly line-style, the hard-boiled eggs, salt water, horseradish, and haroset.  That haroset!  If there is one of my mother's dishes to which I feel loyal, even more than her matzah ball soup, it is her haroset.  There is no wine in this recipe: "Why should it taste like mortar, too?  This is supposed to be figurative, not literal."  The importance of that statement of my mother's, which informs so much of my own Jewish practice, has stayed with me from my childhood just as the recipe for haroset has stayed.     I am so grateful to my non-Jewish mother for giving me the best Jewish childhood a person could wish for.  And also for giving me the recipe for this haroset.  We hope you enjoy it.