Shavuot Recipes

Blintz Casserole
*from the kitchen of Sally Greenblatt

INGREDIENTS:
Batter:
1 cup flour
1-2 sticks butter or oleo
1/2 cup sugar
2 eggs, lightly beaten
1/4 cup milk
1 tsp. vanilla
3 tbsp. baking powder
1/4 tsp. salt

Filling:
24 oz. dry curd cottage cheese
8 oz. cream cheese
2 eggs
 1/4 - 1/3 cup sugar
1 1/2 tsp. vanilla
Cinnamon-sugar mixture

DIRECTIONS:
Preheat oven to 300. Make batter first by beating eggs and dry ingredients together before adding melted butter and milk (this prevents lumps). Spread 1/2 of the batter into greased 13x9 in pan so it covers the bottom. Put all filling ingredients into food processor and pulse until thick and smooth. Carefully spread filling evenly over batter in pan. Spread rest of batter over the filling and sprinkle with cinnamon-sugar mixture. Bake for 1 hour. Cut into 12 squares and serve with blueberry sauce, sour cream, or additional cinnamon sugar. Note: can be made in advance and frozen either before or after baking. Enjoy!

Mt. Sinai Pie
*from the kitchen of Jill Delston

INGREDIENTS:
2 2/3 cups of flour
1 tsp of salt
2/3 cups of good olive oil
6 tbsp ice water or cold oat milk
10 cups of fruit (e.g. 5 cups of strawberries and 5 cups of rhubarb)
1 cup of sugar
1/4 cup of cornstarch
Non-dairy whipped topping (optional)

DIRECTIONS:
Preheat your oven to 350. Mix the flour and salt in a mixing bowl. Slowly add the olive oil, using a fork to cut it in. Next, add your liquid 1 tablespoon at a time. Make a ball with your hands and place it between two sheets of wax paper. Roll out the dough between the wax paper so it doesn't stick to your rolling pin. Slowly peel off the top layer of wax paper, flip over into a pie tin, then peel off the second layer of wax paper.

Wash and chop your fruit, then mix with the cornstarch and sugar. Pour your fruit into a separate baking dish (not the pie crust). Bake at the same time for 30-45 min until the pie crust turns golden brown and the berries or fruit bubble at the edges. Use a slotted spoon to transfer your baked fruit into your baked crust — the juices will just make it soggy. It'll set if you let it cool but don't you want to serve your pie warm? Serve with nondairy whipped topping straight out of the can! Enjoy!