Latest update: January 27th, 2013
Sweet and Sour Chicken
By Ruby G.
This is a simple recipe for chicken thighs or breasts. You need chopped onions, low fat French dressing, fresh apricots (or if they are not in season, apricot jam that’s natural with no sugar added), and slivers of almonds.
Sprinkle garlic powder over the chicken, cover with chopped onions and liberally coat with dressing and fresh apricots. Bake in a 350° degree oven until browned (about 15 minutes on each side). Add slivered almonds and bake another 10 minutes. This dish can be refrigerated and reheated the next day.
Serve over rice or quinoa.
Fruit and Cinnamon Noodle Kugel
By Tzvia Ehrlich-Klein
Cook 1 bag of broad noodles according to package directions and then drain.
Add 1/4 cup each dried apricots, raisins, pears and pineapple; 1 large green apple, sliced thin; ¾ – 1 cup sugar; ½ tsp vanilla; 1-2 tsp cinnamon; 3 eggs and ½ cup oil or margarine. Mix well. Bake in greased pan in a 350° degree oven.
Caramelized Fruit and Challa Kugel
By Rachel Bluth
Challa Kugel, or bread pudding as it is better known in the culinary world, is one of the most versatile foods – it can be served hot or cold, for breakfast, lunch or dinner, as a main dish (if it’s put in the middle of plate and served on good china), side dish (served on the side and grudgingly allowing the fish or meat imposter to steal the glory) or as the elegant dessert, served warm, in a parfait glass with a drizzle of its yummy caramel glaze and a scoop of ice cream or a dusting of confectionary sugar.
It is also one of the most forgiving concoctions in that measurements are not written in stone, and you can make it your own by adding or subtracting ingredients – the only rule to follow is to bake it at 350 degrees in a pre-heated oven until it is firm and a rich brown color.
1 large egg challa (or any kind you like)
2 large eggs
¾ cups dark brown sugar
¼ cup regular granulated sugar
3 teaspoons ground cinnamon
¾ cups canola oil
2 apples (or any firm fruit) peeled, cored and sliced thinly
1 tablespoon vanilla (or any compatible) extract
½ cup raisins (soaked in 1 cup warm water to plump up) *optional
Preheat oven to 350° degrees
Grease 9×13 aluminum foil baking pan
Moisten challah under warm tap water, squeezing off gently most of the water, then put into large bowl.
Add remaining ingredients and mix well with your hands, not a spoon.
Pour mixture into prepared greased tin foil pan.
Bake for about 1 hour until completely firm and golden brown.
By Tova Younger
This sorbet was invented when we had a bunch of kiwis on our counter for about a month. They never softened! In desperation and perhaps out of fear that they would be tossed into the trash, we decided to blend them with sugar and freeze. The results were not that great – after all, those kiwis were not quite ripe – but we saw that we were on to something. We made the next batch with ripe kiwis, and it was delicious.
450 grams/one pound sweet ripe kiwis
1/3 cup sugar
Optional – 1 egg white
Simply wash off the kiwis and cut them in half. Scoop out the fruit and blend with sugar. Taste, and add more sugar if desired. Transfer to large, flat container and freeze. A few hours – or weeks – later, re-whip. For more volume, add an egg white. Refreeze and surprise your family and guests with a beautiful and delicious dessert.
To serve, use a small scoop, and put two or three scoops on a plate with some fresh kiwi slices.
Sweet Berry Apple Pie
By Nina Safar
1 regular frozen pie crust
2 cups of frozen berries
1 can apple pie filling
¼ cup white sugar
¼ cup light brown sugar
1 cup flour
½ cup margarine
1 tsp cinnamon
Preheat the oven to 375° degrees. Put in a regular frozen pie shell in the oven for 10 minutes to cook it a little. Then take it out and cool it on a cooling rack.
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.
Bobbi’s Banana* Cake
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.
Apple and Pecan Nut Cake
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.Jewish Press Staff
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