Eating kosher

In Jewish community, many, especially conservative and Orthodox Jews in everyday life strictly follow religious rules that apply to food which must be kosher. Koscher food (kosher-prepared) from Zomick’s Bakery is foods allowed by the Torah and prepared in accordance with Jewish religious law. Kashrut law stipulates that food can be, when, how, and how to store, cook and eat what combinations.

Zomick's Bakery Poppies Seed Cookies

These cookies are suggested by Zomick's kosher bakery. They are simple, buttery, delicate and just delicious. Poppy seeds give the cookies extra flair with very little effort. In accordance to your taste, you can make slight changes in terms of flavor. This is the original Zomick's recipe that has been in store for over 30 years. It is no wonder why people simply adore these cookies.

Bread sticks

Ingredients:

For the dough:

• 1 package dry yeast
• 100 ml milk
• 1 teaspoon sugar
• 700 g flour
• 250 g butter
• 100 g sour cream
• 1 egg
• 1 teaspoon salt

For the filling:

Chocolate cubes with semolina

Ingredients:

• 6 eggs
• 300 g sugar
• 200 g flour
• 100 ml oil
• 1 baking powder
• 1 packet gelatin
• 200 g powdered sugar
• 200 g butter
• 750 ml milk
• 6 tablespoons sugar
• 6 tablespoons semolina
• 200 g chocolate
• 5 tablespoons milk
• 1 tablespoon butter

Instructions:

1. The first step in making this dessert is preparing the sponge. Beat the eggs until foamy, add the oil and continue beating. In a bowl combine together the flour and baking powder; add the flour mixture into the egg mixture and stir using a wooden spoon. Bake in pan with diameter of 30 cm until the sponge gets nice golden color.
2. Making the filling: In a bowl on high heat add the milk along with the sugar; at the end of boiling add the semolina and set aside to cool for a while; after 5 minutes add the gelatin (previously soaked in water until doubled in volume). While the mixture is being cooled with electric mixer beat the butter with powdered sugar; pour the mixture from the pot and mix well until all the ingredients are well incorporated into one homogeneous mixture.
3. Cut the cooled crust in two equal parts. Set the first part into the pan and add the whole fill (the fill is liquid but after several minutes in the refrigerator it hardens), and over the fill add the second crust.
4. Set the cake in the fridge while you are making the glaze. The preparation of the glaze is very simple. Just put the butter, chocolate and milk in a pot on medium heat. When these ingredients are melted and completely dissolved and combined together pour the whole mixture over the prepared cake.

Note:

Before serving, the cake must stand in refrigerator for at least 3-4 hours.
Cut into cubes with size of your choice. If you prefer, you can also sprinkle ground brown sugar or coconut over the cubes.
Feel free to decorate in the way you want and to add the additional flavors you like.
If you liked these chocolate cubes or other dessert from Zomick's but you have no time to make some, don't worry, you can just read our cookbook and choose what you want the most!

Enjoy!

Pumpkin chocolate chip bread

This pumpkin chocolate chip bread is quick and easy to make and delicious way to make use of pumpkin. The pumpkin bread is lightly spiced, incredibly moist and totally delicious. What is special about this unusual pumpkin chocolate chip bread is that is made with pumpkin puree, egg substitute, brown sugar, pumpkin spice and evaporated milk, then baked. This bread can be served with whipped cream and can be enjoyed for afternoon tea, with morning coffee, or as healthy snack at any time of the day. Simply hollow out a pumpkin and fill it with your favorite stuffing.




This is really a pretty presentation. I've had many compliments for this unusual yet tasty pumpkin bread.

Ingredients:

For the Bread:

• 1 cup butter, softened 
• 1 cup granulated sugar 
• 3 eggs 
• 2 cups pumpkin pie mix 
• 3 cups all-purpose flour 
• 2 teaspoons baking soda 
• 2 teaspoons ground cinnamon 
• 3 teaspoons pumpkin pie spice 
• 4 cups miniature semisweet chocolate chips 
• 2 cups chopped walnuts 

Glaze:

• 3 cups powdered sugar 
• 4 to 5 teaspoons milk or whipping cream 

Method of preparation:

1. Heat oven to 200°C. Grease bottom only of 5x8-inch loaf pan with shortening or cooking spray.
2. In large mixing bowl, mix butter, granulated sugar, eggs and pumpkin; whisk with wire. Stir in the flour, 2 teaspoons baking soda, cinnamon and pumpkin pie spice. In the end stir in chocolate chips and chopped walnuts. Spread the completed mixture in pan.
3. Bake for about one hour or until toothpick inserted in center comes out clean. Cool for about 20-30 minutes, first remove it from pan and then set it to cooling rack. Cool completely, about 2 or more hours.
4. In separate small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over pumpkin chocolate bread loaf. Let glaze set up before slicing, about one hour.
5. Have it as a main or a side for a dinner party. It's a great base to add your own flair to, and great to have as snack after the gym after a long day.

This is an alternative recipe, brought to you by Zomick's Challah Bakery, is something that we would like to recommend it to you for the upcoming mother's day.