May 11, 2010



I ran across Bubbe’s blog, Feed me Bubbe, one evening curledup on my couch watching a Frontline special on PBS. Her charismatic,larger than life personality complemented by 83 years of knowledge in Koshercooking is something truly worth viewing. Bubbe’s blog features shows,recipes, an online store, Yiddish words, and an ask Bubbe page for readers. Bubbe isindeed 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).

Download MyRecipesInterview

Bubbe and Zadie's favorite recipe:

Jelly Jammies

Note: Recipe can be doubled for a 9-by-13 inch pan. Makes about 16 squares and freezes well.

Ingredients

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 egg

1 teaspoon vanilla

Filling:

3/4cup strawberry jam

1medium apple, peeled and grated (coarse)

4teaspoons lemon juice

4teaspoons of chopped walnuts

1/8teaspoon cinnamon

2tablespoons golden raisins (or dark)

1/2lemon rind, grated fine

Preparation

1. Turn pan over, take aluminum foil and place it over the9 x 9 pan and fold in the corners. Flip the pan over and place aluminum foilinto the pan. This helps make it easy to place in and throw away keeping aclean pan.

2. Preheat oven to 400 degrees.

3. Take walnuts and place in a sandwich bag. Crush with acan.

4. Mix ingredients for filling in bowl, set aside.

5. Sift together, flour, salt, and baking powder.

6. BeatMargarine, sugar, egg, and vanilla together until creamery. Add flour mixtureuntil blended. Don't over beat

7. Press2/3 of the dough evenly in bottom of greased 9 by 9 x 2 inch baking pan. Spreadfilling over dough.

8. Flatten pieces of remaining dough and place pieces overfilling (does not have to be completely covered.

9. Bake at 400 degrees for 25 minutes.

10. Cutinto squares when slightly warm.

Don't forget to check out Feed me Bubbe for more recipes!

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