Contact Information

Beth Am Temple
P.O. Box 1200
60 East Madison Avenue
Pearl River, NY 10965

Phone: 845-735-5858

Office Hours:
Monday - 9:15 am- 3:15 pm
Tuesday - 9:15 am - 2:30 pm
Wednesday - 9:15 am - 7:00 pm
Thursday - 9:15 am- 3:15 pm
Friday:  - 9:15 am- 3:15 pm


Community Resource Links

 Beth Am Temple is a
proud member of the
Union for Reform Judaism

Rockland Jewish Federation
is a proud supporter of
our Keshet program





Beth Am Temple is a
proud supporter of the
Rockland JCC


Grandma Adele's Nussgabeck
Risa Hoag


This recipe was passed down from from my Great Grandma Adele to her daughter Rose to my mother Leatrice to me and now to my daughter Samantha who has Grandma Adele's  Hebrew name, Adel. It is for a cookie similar to Hamantaschan. Kids will love making this! Left is a photo of my Great Grandma Adele at my Bat Mitzvah celebration!


Preheat the oven to 350.

In a big bowl add together:

4 cups flour
1 tsp baking powder
salt to taste
1/2 lb butter, room temperature

Use your hands to 'rub together' the above ingredients as you begin to make the dough, then add:

2 eggs
1 tsp vanilla
4 tbs of cold water

Mix all above together to make a dough then roll it out thin; be sure to keep flour on your rolling pin so the dough doesn't stick. You now have a choice to make one long jam filled roll that you can cut after baking or you can cut the dough into small squares and put a dollop of grape, raspberry, strawberry or apricot preserves or spreadable fruit (not jelly). Feel free to add nuts and raisins and whatever else you like. We experimented with folding in two corners, three or four corners and also rolling them up like a rugelach.

You should be able to make about 50 small cookies, each will have 80 - 100 calories depending upon the fillings you use.

Bake on a non-stick cookie sheet at 350 degrees until light brown. Remove from the oven and let cool (you can eat them hot, but the fillings are VERY hot!)


RUTH PERNICK's Trail Mix Recipe for Passover
From "Taste of Tradition II," Beth Am Temple's 30th Anniversary Cookbook

The Rabbi uses this as a delicious breakfast granola.
1 cup matzo farfel
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup coarsely chopped walnuts
1/4 cup blanched almonds
1 tbsp plus 1 tsp vegetable oil
2 tbsp honey
Combine farfel, raisins and nuts in a bowl and set aside.
Combine oil and honey over low heat, stirring constantly until it melts.  Pour over farfel mixture, using wooden spoon to toss and coat.  Transfer to a non-stick baking sheet, spreading mixture in an even layer.  Bake at 350 until browned (about 15 minutes).  Place baking sheet on a wire rack.  Let stand until mixtrue is cool and dry    (about 15 minutes). 

The Best Brownies Ever
Cantor Marcy

1 c. butter (two sticks….YES, two sticks)
4 ounces unsweetened chocolate (use the good stuff, not BAKERS!)
2 c. sugar  (fine sugar, if available)
3 eggs
1 t. vanilla
1 c. plus 2 T. flour

Add 1 ½ c. coarsely chopped walnuts (optional)

6 ounces chocolate chips

Preheat oven to 350 degrees.

Melt butter and chocolate in microwave…do it slowly…do not burn the chocolate! Beat in sugar gradually.  Add the eggs one at a time.  Add vanilla. Then flour.  Then nuts and chocolate chips.

Bake in greased and floured 9 by 13 pan for 35 minutes. 


Holiday Apple Cake for Rosh Hashanah or any other day!
The Margolin Family

A moist, subtly spiced honey cake studded with apples to carry on the sweet tradition of Rosh Hashanah.


3 1/2 cups flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/8 cups sugar
2 tablespoons vegetable oil
2 eggs
3/4 cup strongly brewed coffee, cooled
2 Granny Smith apples, peeled, cored and coarsely chopped


Preheat oven to 350°. Grease a 10-inch tube pan.

Sift together the first 6 ingredients. Set aside.

With an electric mixer beat sugar, oil and eggs until combined. Add honey and beat until well blended. Add dry ingredients alternately with coffee, beating on low until combined. Stir in chopped apples by hand.

Pour batter into prepared pan and bake about 1 hour or until cake tests done. Let cool on rack 10 minutes. Carefully remove cake from pan and cool. This cake can be baked one day ahead. The flavors just improve.

Serves: 10-12


Chanukah Potato Pancakes
The Margolin Family

Your house isn't ready for Chanukkah until it smells like warm, crispy potato pancakes. Get in the holiday spirit!


* 4 large Russet Potatoes (baking potatoes)

* 3 Eggland's Best eggs, lightly beaten

* 1 teaspoon Salt

* dash of Pepper

* 2 tablespoons Flour

* 1 teaspoon Baking Powder

* 1 medium Onion

* 1 cup Vegetable Oil


Vegetarian Ready in 20 minutes, recipe by Marlene Herman



* Wash potatoes and cut to fit in the food processor.  Leave peel on potatoes.

* Grate potatoes but do not over process.

* Mince onion and mix with the potatoes.

* Transfer potato and onion mixture to a kitchen towel.  Gather up corners for form a sack and twist tightly to wring out as much water as possible.

* In a large bowl combine potato/onion mixture with eggs, salt, pepper, flour and baking powder.

* Heat oil in 12 inch skillet.  When hot, use a tablespoon to drop potato mixture into pan.  You should be able to fit 5-6 latkes in the pan at a time.  Flatten slightly with the back of the spoon.  Turn latke to brown on both sides, about 2-3 minutes per side.

* Remove to a paper towel to absorb extra oil.  Continue until all batter is used.


Notes and Suggestions

If freezing them, slightly under cook them, place on a cookie sheet into the freezer until hardened.  transfer to a plastic bog or container.  To serve place frozen latkes on a cookie sheet into a 400 degree oven for 7-10 minutes.  

Serve with sour cream and applesauce for dipping.

Makes approx. 18 potato pancakes

Nutritional Facts:

1 Potato Pancake: Calories 157; Fat 13g (72.9% calories from fat); Protein 2g; Carbohydrate 9g; Dietary Fiber 1g; Cholesterol 29mg; Sodium 159 mg. 


The Margolin Family

An outstanding, unique, and easy confection.If you make only one thing at Passover, make it this one.

* 4-6 unsalted matzoh boards or sheets

* 1 cup unsalted butter or unsalted Passover margarine

* 1 cup brown sugar, packed firm

* 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped


Preheat oven to 375 Degrees F.

Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.

Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)

Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.


You can also use white chocolate, coarsely chopped (or both white and dark) and chopped, toasted almonds (sprinkle on top as chocolate sets).