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April 21, 2014 / 21 Nisan, 5774
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Posts Tagged ‘Apple Crumble’

Comfort Cooking

Monday, January 2nd, 2012

As we get older, nostalgia takes over many areas of our life and we often yearn for things from the past. We are all, to some extent, encumbered by memory. We can’t totally recreate what was, and is no longer, because these memories usually encompass a person we once loved and who is, perhaps, gone from our lives.

Sometimes though, it is possible to recapture some elements of that nostalgia. If I’m feeling low, I find I am comforted by cooking certain foods from my childhood that seem to have disappeared from our menu. As I savor them, I can see my mother in our old-fashioned kitchen and I feel her love in the taste and flavor of the past. Here are some of her recipes:

Shepherd’s Pie

I remember this from cold winter days, coming home from school to find this marvelous dish waiting for me.

Ingredients: 1 lb. lean ground beef 2 chopped onions 1 1/2 tablespoons flour 1 16 oz can tomatoes Diced carrots, turnips, sweet potatoes and celery 4 large potatoes mashed with a pinch salt Margarine

Directions: Brown the meat and onions, stirring. Sprinkle flour over them. Add the tomatoes (broken up) and all the vegetables, with just enough water to cover. Simmer until all the vegetables are soft (approx. 45 minutes). Place in a deep pie dish, cover with mashed potatoes dotted with margarine. Bake at 350° until the top is golden brown.


Rice Pudding

Do you remember the A.A. Milne poem that goes on about “What Is the matter with Mary Jane? And it’s lovely rice pudding for dinner again…”? I always thought her a spoiled brat because rice pudding was one of my childhood favorites and I still enjoy this simple, creamy dessert.

Ingredients: 1 cup soft cooked rice (moist – not dry) 1 ½ cups milk 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla nutmeg

Directions: Beat the milk, sugar, eggs and vanilla. Add the rice. Place in a greased pie dish with nutmeg sprinkled over the top. Stand in a dish of cold water (to prevent curdling) and bake at 350° F until set (about 45 mins.) Delicious as is, but superb with cream or ice-cream.

Trifle No party was ever complete without a trifle for dessert. It’s a great way to use up stale cake and makes a festive centerpiece for a party meal.

Ingredients: 1 stale sponge cake Raspberry jam 8 small macaroons 1/2 cup sherry or sweet red wine 1 packet instant red jello 2 cups custard filling Whipped cream

Directions: Cut stale sponge cake into fingers shapes, and spread with jam. Use them to line a deep glass bowl, peeping over the top. Arrange macaroons in the bowl and pour wine over them. Make jello and allow to cool. When cold, cut in squares and cover cake and macaroons. Pour custard over everything and top with cream.

You can decorate the trifle with sliced strawberries, almonds, bananas, kiwi fruit or chocolate and silver sprinkles. It’s a simple dessert, but your guests will think you worked on it all day.


Apple Crumble Everyone loves this, and it’s quick and easy.

Ingredients: 4 large Granny Smith or green cooking apples Water 2 tablespoons golden syrup or honey Juice of 1/2 lemon 1 cup self-raising flour 1 pinch salt 1/2 teaspoon cinnamon 2 tablespoons. margarine 1/2 cup brown sugar 2 tablespoons dried shredded coconut

Directions: Simmer sliced apples in a little water until soft. Mix with syrup and lemon juice. Place in pie dish. Mix flour, salt, cinnamon and sugar. Combine with margarine until it is the texture of breadcrumbs. Sprinkle over the apples, and then sprinkle with coconut. Bake 30 minutes at 350° F. Serve with vanilla ice cream.



These were my mother’s standby if unexpected visitors arrived and we were out of cake. Australians love them. In England, Devonshire Tea is scones, strawberry jam and cream. We preferred them piping hot with butter and a good, strong cup of tea.

Ingredients: 1 tablespoons butter 2 cups self-rising flour Pinch salt Equal parts milk and water

Directions: Rub the butter into the flour and salt. Add liquid slowly – enough to form a soft dough. Work quickly without kneading. Place on a lightly floured board and pat to a thickness of 1 inch. Cut into shapes with a floured scone cutter (or use a wine glass). Bake on a greased tray in a hot oven for 12 minutes. You can add chopped dates or raisins to the dough for sweeter scones, or grated cheese and rosemary for savory ones.

Latest in Kosher Food

Wednesday, November 24th, 2004

Amongst the delicious treats that have found their way to our office over the past few weeks are two items sure to thrill Chalav Yisrael/Pas Yisrael eaters.

Paskesz (Manchester Beis Din, dairy and parve) has introduced four new cookies that will please the palate and delight the senses. Manufactured in Holland, these cookies won a best new product award at Kosherfest 2004. The smell of a freshly baked apple pie will fill the room when you open a bag of the parve Apple Crumble bars. The Milk Chips chocolate chip cookies rival a very famous chocolate chip cookie and come out ahead. A definite favorite in our home where snacking is a hobby – the only drawback is that they are dairy. They also have parve double chocolate chip cookies and brownie bars. All Paskesz products can be found in your local kosher grocery or in the kosher aisle of most major supermarkets. You can also visit them on the web at paskesz.com.

Schmerling’s of Switzerland (Taam Tov Foods, I.R.G., of Zurich parve and dairy) recently introduced a wonderful line of sugar free chocolates. Being a weight conscious person, I have sampled many different brands of sugar-free chocolate, so I consider myself to be somewhat of a maven. I can honestly say that this is the best I have ever tasted. The Swiss milk chocolate (Lait on the label) is delicious with such a rich and creamy taste that you’ll double check the label before believing it’s sugar-free.

The bar was finished very quickly in our office and many asked for seconds. As one taster put it, “all that’s missing is a nice cold cup of milk.” The two other flavors are Blanc – a deliciously creamy white chocolate and the Noir – a very nice dark parve chocolate. All Schmerling chocolates are available in your local kosher grocery and major supermarkets and on the web at schmerling.com

Misuse Of ‘Kosher Deli’ Plagues Kosher Consumers

Consumers looking for kosher certified products are often misled by such labels as ”kosher style,” ”kosher deli,” or even ”kosher” (k) without any certification symbols or rabbis, a Kosher Today survey revealed. The problem, say kosher certification agencies, is that these claims are made precisely because they wish to attract consumers of kosher products. A new Wegmans mega supermarket that opened in Ocean Township, N.J. earlier this month promoted its kosher deli, but the store manager said that it was not kosher certified. “We use all kosher ingredients, but we have a sign that it is not kosher certified. This is true in many Wegmans stores that advertise kosher style,” the manager said. These same stores often carry many of the well-known kosher brands in their stores. Particularly worrisome, say kosher food sources, is the growing popularity of the kosher deli, which may use equipment that mixes milk and dairy and uses non-certified products, but yet lulls consumers to believe that they are actually buying kosher. “Having pastrami on club may be an “in” thing these days, but that doesn’t make the food kosher,” said one rabbi who was one of several consumers to alert Kosher Today to the non-certified kosher deli at the new Wegman’s.


Printed from: http://www.jewishpress.com/sections/food/kashrut-scene/latest-in-kosher-food-5/2004/11/24/

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