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    1 Box yellow cake mix
    1 cup vegetable oil
    4 large eggs
    1/4 cup amaretto liqueur
    1/4 cup vodka
    1 package vanilla instant pudding
    3/4 cup fresh orange juice
    1 cup confectioners sugar (sifted)
    1 tablespoon orange juice
    1 tablespoon amaretto liqueur
    1 teaspoon vodka


    Harvey Wallbanger Cake is a classic and denitely a must for Purim. Drink up!
    Preheat the oven to 350 F. Generously Spray a Bundt pan baking pam. Place the
    cake mix, vegetable oil, eggs, amaretto liqueur, vodka, pudding mix, and orange
    juice into a large mixing bowl. Beat on medium speed for 2 minutes. Pour the
    cake mixture evenly into the prepared Bundt pan and tap gently on the counter
    to release any air bubbles.
    Bake for 45 to 50 minutes. A toothpick inserted in the center should come out
    clean. (Do not overbake or it will become dry.)
    Let the cake cool completely.
    Gently loosen the edges around the rims with a thin rubber spatula. Invert and
    unmold the cake from the Bundt pan onto a cake platter.
    Glaze the Cake: Mix the powdered sugar, orange juice, amaretto liqueur, and
    vodka until the mixture is smooth. (If it is too thick, add more orange juice a few
    drops at a time to get a drizzling consistency. If it is too thin, add more powdered
    sugar a teaspoon at a time.)



    4 eggs
    1 cup sugar
    1⁄2 c oil
    3⁄4 c orange juice
    1 tsp vanilla
    5 cups flour
    2 tsp. baking powder
    Fillings: Apricot, Prune,
    Raspberry, Chocolate Chip, Cookie
    Dough, Lemon Curd,
    Smores – fluff, chocolate chips and
    crushed graham crackers, Apple
    Pie, Caramelized Onions
    Taco Meat, Pulled Brisket


    You can’t have Purim without Hamantaschen. I’ve been using this dough recipe for
    more than 30 years. It’s very forgiving and easy to work with. Hamantaschen also
    freeze wonderfully. So make a double batch and freeze then ahead of time for easy
    entertaining. Hamantaschen is something you should denitely have fun with.
    Experiment with dierent llings, be creative – see some of our ideas below: They can
    be both sweet or savory! Preheat oven to 350 degrees.
    Beat eggs and sugar. Add remaining ingredients and mix well. Working in batches roll
    out dough and cut into rounds using a glass. Stu with desired lling, fold into
    hamantaschen and bake 20 minutes until golden.



    1 1/2 tsp salt
    1 tsp sweet paprika
    1/2 tsp turmeric
    1/4 tsp cumin
    1/8 tsp black pepper
    4 Tbsp extra virgin olive oil divided, plus
    1 teaspoon
    2 medium size onions, diced small
    10 dried apricots, quartered
    6 dried figs, quartered
    1/4 cup dried cherries
    1/4 cups pistachios or pumpkin
    1 cup long grain basmati rice
    1 cup water
    1 1/2 tsp fresh lemon or orange zest
    1 cup pomegranate seeds


    Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.
    Heat 2 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and spices and
    stir well. Cook over medium heat for about 3-4 minutes, stirring constantly and
    making sure the rice gets well coated with the oil and the spices.
    Add 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes,
    remove from heat and let it sit for 15 minutes covered. In the meantime, heat the remaining 2
    tablespoons of olive oil in a non stick skillet. Add Onions and cook over medium heat for
    about 20 minutes stirring frequently, adding water 1 tablespoon at a time if necessary, to
    prevent from burning. Transfer onions to a plate and in the same skillet, heat 1 teaspoon of
    olive oil. Add dried fruit and pistachios or pumpkin seeds and cook over medium low for 2-3
    minutes, stirring frequently. Once the rice is ready, fluff it with a fork, add onions, dried fruit,
    pistachios and lemon or orange zest and toss well. Right before serving sprinkle
    pomegranate seeds on the rice.