Across Israel, Meir Panim responds to the growing needs of the country’s 1.75 million impoverished residents through various food and social service programs.
Meanwhile, mix the frozen berries with the apple pie filling in one bowl. In a separate bowl mix the rest of the ingredients to make the crumble topping.
When the pie shell has cooled, pour the berry apple filling into the shell and then top with the crumble topping. Put the pie on a piece of aluminum foil in case any of the liquid bubbles over.
Bake for about 55 minutes or until the liquid is bubbling and the topping looks golden brown.
By Rachel Weiss
1 c sugar
1/3 cup oil
1 tsp vanilla
1 cup mashed banana (3 small or 2 big)
1-1/2 cup flour
1 tsp baking soda
1 tsp baking powder
In a mixing bowl beat eggs at medium speed, gradually adding sugar, oil (canola my preference), vanilla, mashed banana, baking soda and baking powder. Set to lowest speed and add flour slowly until well mixed.
Pour into lightly greased 9” square baking pan and bake at 325 degrees for 50 to 60 minutes. It’s done when a wooden toothpick inserted into its center comes out clean.
Recipe can be doubled or tripled and baked in separate pans (experiment with size) or cupcake holders and frozen for future use.
*Bananas are of the ho’adama family and not included in the ha’etz themed Tu B’Shevat seudah. However, a slight variation of the recipe will qualify it as Tu B’Shevat fare and enhance its nutritional value and flavor to boot; simply substitute ground almonds for half the flour. For extra kick, dissolve a heaping teaspoon of coffee granules in a few drops of boiling water and add to mixture.
Hint: Overripe bananas can be mashed and stored in freezer in plastic containers. This will save the fruit from going to waste and save you time when you’re ready to bake.
My Favorite Compote
By Ann Novick
Peel fruit – Apples, peaches, pears or plumbs – and remove pits. Cut into smaller pieces.
Place fruit in pot and fill with water to reach the level of the fruit, not to cover. Add sugar or sweetener to taste.
Bring to a boil and cook for 1/2 hour or until the apple is soft.
By Rimonah Traub
1.5 cups sugar
1.5 cups flour
½ cup oil
2 flat teaspoons cinnamon
2 teaspoons baking powder
1.5 teaspoons vanilla essence or Avkat Vaniel (found in paper sachets – Israeli style)
2 tablespoons apple juice (not essential – can substitute 2 tablespoons of orange juice or water)
4 peeled green apples
50 grams pecan or walnuts
Drop of lemon
1 teaspoon of baking soda (optional)
Cube apples and sprinkle on a teaspoon of sugar and ¼ teaspoon of cinnamon. Squeeze lemon over the apples
In a separate bowl, beat eggs, then add the following ingredients mixing again after each one: sugar, oil, apple juice and vanilla essence.
Then slowly add flour, rest of cinnamon, baking soda and powder and beat well. Add apples and nuts and beat some more.
Pour batter in a round tin and bake at 180° degrees for about an hour.
The cake should be slightly browned on top and shrunk a little on the sides.
Note: Feel free to substitute 3 grated carrots and small can of pineapple in its juice for the apples.
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