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Bubby Irma's Favorites

May 9, 2009 | by Irma Charles

Join the adventures of Bubby Irma and her Cowboy.

All of these recipes are extracted from Bubby Irma's soon-to-be published book, "The Adventures of Bubby Irma and her Cowboy." To order her first cookbook, click here.

Robin's Mousse

When Robin Pamensky first made this mousse I knew it was a winner -- and it became one of the Cowboy's favorite desserts. Thank you Robin!

6 Eggs - separated
200 grams Chocolate
1 Tbsp. Vanilla
5tbs boiling Water

Blend yolks, water & chocolate for 10 minutes. Add whites & vanilla and blend for 2 more minutes. Pour into mold and refrigerate -- can be used in a piecrust or poured into individual dessert glasses.

Amazing Peanut Butter Pie

I don't even like peanut butter but this pie is truly amazing. My granddaughter, Erika, made this with a brownie recipe for the crust and it was spectacular. It can be made with a cookie crumb crust too.

When I first made the Peanut Butter/Tofutti mixture, I realized that something was missing. I called Erika who was then living in Boston and had her read me the recipe. Yep, there was something missing in my version -- she forgot to add in 1 cup of sugar. However I have found that by using Rich's Cream, you can cut out the sugar.

For the crust, spread the brownie into a 9 x 13" pan and bake it.

1 package of softened Tofutti Cream Cheese
1 cup of creamy Peanut Butter
1 cup of Sugar
1 Tbsp. of Margarine
1 tsp. Vanilla
1 cup of Rich's Whipping Cream

Beat the first five ingredients together and whip the cream separately until stiff. Then fold the two mixtures together. Spread it on top of the brownie layer (or cookie crumb crust). Freeze until ready to serve. This recipe makes enough for one 9x13" pan, so if you want to fit it into two -- double the recipe.

Black Olive Spread

When our daughter, Vicki, our Kenyan gourmet cook visited us last month, she made this delicious olive spread and we use it every Friday night at our Shabbat table. It is especially good with the warmed challah. We're big garlic eaters -- so I use at least 4 or 5 garlic cloves.

1 can of pitted Black Olives
2 or 3 Garlic cloves
1 cap full of Olive Oil
1 teaspoon of dried Basil or fresh if you have it

Place all the ingredients into your food processor and let it chop until it is thoroughly blended. It's a winner!!

Olive Bread

2 cups Whole Wheat Flour
3 cups White Flour
2 Tbsp Sugar
1 Tbsp Salt
50 grams Yeast
2 Tbsp Zatar
1 3/4 to 2 cups Warm Water
½ cup Pitted Olives

Knead and before taking the dough out of the food processor put in 1/2 cup or more of flour if necessary. Shape and bake in loaf pans in a medium oven for 30-35 min.



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