This post contains affiliate links.
There used to be a wonderful Jewish deli, not far from where I used to live, that had the most amazing meats, bread, and chicken salad. Sadly, as happens, the couple who owned it grew older and retired; I still miss it. Not so sadly, for those of you who love Jewish pastries as much as I do, the new book by author Beth A. Lee, The Essential Jewish Baking Cookbook, has helped me get over my grief.
Loaded with one delicious, not-too-difficult-to-make recipe, after another, the cheesecake bars were calling my name. Easy to
assemble, these will please the masses. Lemon lover that I am, I doubled up on
the lemon zest to give it a lot more zing. To make them extra special, top
each square with fresh fruit, a drizzle of chocolate, or fruit sauce
(Instructions below; I used blueberry). Both book and recipe are keepers.
Any Fruit Dessert Sauce
1 c. any flavor jam
3 T. water
Place jam and water into a small saucepan and heat, stirring, over low/medium
heat until it becomes “saucy.” If you want it runnier, add more water, 1
teaspoon at a time until it reaches the desired consistency. Nothing is easier,
and this makes any dessert company worthy.
