Category Archives: Recipes

We dig deep in the Internet Archives to find all Kosher related Recipes we can. Before we give them a precise purpose, the Internet Archeology Kosher Recipes are categorized in here.
Bear Stewart Baking Ingredients

How we find Kosher Recipes using Internet Archeology

Using Archive.Org’s WaybackMachine tool, we ressucitate Sitemaps. Those sitemaps are crawled by our Artificial Intelligence Content bot and published on our Kosher Bread Pro blog.

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Almond Pie

Almond Pie

Ingredients:30 whl blanched almonds, for decoration1/4 cup Light corn syrup6 eggs, at room temperature1/2 cup Light cream1/2 cup Butter or margarine, (1 1/2 cup Light brown sugar, firmly packed10 ounces Pie crust mix, (or use homemade)1 1/2 teaspoons salt1 cup Slivered blanched almonds3/4 cup Sugar1 teaspoon pure vanilla extractCourse: dessert

Lemon Pudding Pie

Lemon Pudding Pie

Ingredients:1 pch cream of tartar2 extra large egg whites at room temperature3 extra large egg yolks at room temperature3 tablespoons plus 2 teaspoons all-purpose flour1 cup granulated sugarcup freshly squeezed lemon juice – strained2 teaspoons finely grated lemon rind1 cup light cream at room temperature1 fully baked 9″ pie shell90 grams Unsalted butter, (3 oz)Course:…

Caribbean Truffle Pie

Caribbean Truffle Pie

Ingredients:1/4 cup coconut2 tablespoons coconut1 package (8 ounce) cream cheese, softened2 egg yolks1/4 cup all-purpose flour1/2 cup heavy whipping cream1 package (2.9 ounce) lemon pudding mixlime slices3 tablespoons lime juice1 teaspoon grated lime peel1 (15 ounce) refrigerated pie crust6 tablespoons sour cream1/4 cup sugar1/2 cup sugar4 teaspoons unsalted butter2 cups water1 cup white chocolate chipsCourse:…

Tomato-Zucchini Pie

Tomato-Zucchini Pie

Ingredients:1/4 cup soft butter2 large eggs, separated from yolk from whites3 tablespoons fresh basil, chopped1/4 cup goat cheese1 1/2 tsp ground black pepper, divided1/3 cup mayonnaise (I used low fat)1/4 cup Parmesan cheese1 1/2 tsp salt5 tomatoes, sliced2-3 tablespoons water1 1/2 cups all-purpose flour (I used white spelt)1 zucchini, thinly sliced