Ruth Galai's family recipes
These cookies are very popular here in Israel, and in the Middle East in general. They are super easy to make, and they can be stored in a closed box for several days. For all you Halva fans out there, these cookies resemble Halva somewhat in taste and texture, since both are made out of... Continue Reading →
I first made these brownies in the late 1960's. I had a little cookbook from the U.S., where I found a recipe for brownies. Problem was, that the products here in Israel were different than those in the U.S., so I made a few adjustments and that became our standard brownie recipe for many years.... Continue Reading →
Marshmallows are one of the basic nutrients in the Galai diet. Ingredients: 10 medium-sized marshmallowswooden skewers Preparation: Collect wood and start a fire. Place a marshmallow on a wooden skewer.Hold the marshmallow over the fire until it catches fire.Let the fire burn the marshmallow until only a black charcoal is left.Enjoy!
This recipe has been in our family since 1971. We were then in Chicago, living in the student housing of the University of Chicago. Yaron was a few months old, and we belonged to a babysitting co-op in the building - (a brilliant "invention" - when you joined the babysitting co-op, you got a list... Continue Reading →
This is a wonderful summer cake, easy, delicious. Although I don't use too many plums for this recipe, you can adjust the amount of plums as you like. Enjoy! Ingredients: 4 or 5 plums, cut into quarters or eighths1-2 Tablespoons sugar for sprinkling on the plums before baking.50 grams (1.7 oz) butter, softened or melted1/4 cup... Continue Reading →
This is the sponge cake that I make every Passover - I first saw it in a cookbook put out by "The Jerusalem Post" about 25 years ago. After having tried many recipes for sponge cake, this recipe quickly became our favorite. I added one ingredient to the original recipe - (2 Tablespoons canola oil), because this makes... Continue Reading →
This recipe I found in an old cookbook which belonged to my mother. The name of the book is "The Complete American-Jewish Cookbook". Unfortunately, the first pages are missing, so I don't have the name of the author. When I was young, I always loved these light and creamy desserts - and I still do... Continue Reading →
This is a very pleasant, light dessert, and SO easy to prepare. It is made by preparing a variation of ganache, but using milk chocolate. Being that I am a milk chocolate "junkie", I choose to use milk chocolate when making this version of chocolate parfait. It is delicate and has a touch of chocolate... Continue Reading →
This is a very refreshing dessert, and very easy to prepare. It can be prepared and frozen in little individual glasses, which is what I usually like to do. Alternatively, you can pour the mixture into a plastic box, freeze it, and scoop it out with an icecream scoop into serving bowls or icecream cones. Another option: pour the... Continue Reading →
This is actually the first cheesecake I made in Israel, in the 1970's, and it quickly became a favorite in our family. I learned it on Kibbutz HaMa'apil where we used to go every Shavuot holiday, together with Saba and Savta Itzhak (Biziu) and Rivka (Regina). We loved going there with the kids for the festivities of the... Continue Reading →
Ruth Galai's Cookbook 