Rosh Hashanah Apple Cake

Many years ago, I received a version of this Rosh Hashanah Apple Cake from a cousin of my husband's.  The original recipe calls for two cups of sugar and over a cup of oil, but over the years I have lightened it up by replacing some of the oil with applesauce and reducing the sugar.  The addition of applesauce in place of the oil helps retain the moisture and adds another level of apple flavor. The outcome is a densely moist cake with the perfect balance of sweetness.

I hope you enjoy this Apple Cake this holiday season!

Christine

Rosh Hashanah Apple Cake (Pareve)

4 Granny Smith apples, medium-size, peeled
4 teaspoons sugar
1 teaspoon cinnamon
4 eggs
1 cup sugar
1/4 cup vegetable oil
3/4 cup applesauce
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 teaspoon vanilla

Preheat oven to 350 degrees.

Grease and flour a 9-inch tube pan. 

Quarter, core and slice peeled apples.

Sprinkle 4 teaspoons sugar and 1 teaspoon of cinnamon over apples.  Mix to coat.

In a medium-size bowl sift together flour, baking powder and salt; set aside.

In a mixer, lightly beat eggs.  Add sugar and beat on medium speed until egg mixture is a pale yellow.

 Add vegetable oil and applesauce and blend until incorporated.

Alternate adding the flour and orange juice to the batter, beginning with a third of the flour and then half of the orange juice.

Once all the flour and juice has been incorprated add the vanilla.  Beat on medium-high speed for one minute.

Pour 1/4 of the batter into the tube pan and then arrange 1/3 of the apple slices on top of the batter. 

Repeat the layers alternating between the batter and apples.  You should have 3 layers of apples and 4 layers of batter (ending with the batter).

Bake in the oven for one hour to one hour and 15 minutes.  Cake should be lightly brown and springs back to the touch.

Cool 10 to 15 minutes on a wire rack before inverting and removing from the pan.

After removing from pan, cool completely on a wire rack before slicing.

Easy and Delicious Macaroons for Passover

Passover is fast approaching. Are you ready? Of course your house is clean, and your menus and shopping lists are ready. Or you are almost ready. Maybe you are still deciding what to serve for dessert at your seder, or what to bring for dessert if you are going to a seder at someone else’s house. Before you buy that can of macaroons in the grocery store, try making your own coconut macaroons. They are so delicious and easy that you will be wondering why you ever bought macaroons in the can. Here is the recipe for Chocolate Macaroons from page 51 of California Kosher. I have added some extra instructions for those of you who want coconut macaroons without the chocolate.

Marla

Chocolate Macaroons (Pareve)

One 6 oz package semisweet chocolate chips (pareve)

2 egg whites

¼ teaspoon salt

½ cup sugar

One 8 oz package coconut (2 2/3 cups, lightly packed) (I have found that shredded coconut works best)

1 teaspoon vanilla

Melt chocolate chips in microwave. Cool. Beat egg whites until stiff; gradually add salt and sugar. Beat well after each addition. Fold in melted chocolate. Fold in coconut and vanilla. Drop dough by teaspoonful on ungreased, foil-lined cookie sheet. Bake one pan of cookies at a time. Bake exactly 13 minutes in preheated 325 degree oven. Cool cookies completely before lifting them off the foil. Makes 3-4 dozen.

If you want coconut macaroons without the chocolate, leave it out and change the sugar to ¾ cup and the coconut to 2 1/2 cups. Bake these for 15 minutes in a 350 degree oven, or until light brown.

Rugelach

Hanukkah is over, but there is a Jewish tradition of eating cheese on Hanukkah, which has brought us some great things to eat all year long. Since the eighth grade Confirmation class is doing a unit on Jews and Food, I taught them about the tradition of eating cheese on Hanukkah, and we made Rugelach, a half-moon cream-cheese cookie.

The eating of dairy foods, especially cheese, on Hanukkah is a minor custom that has its roots in the story of Judith. In the book of Judith we are told that Holofernes, an Assyrian general, had surrounded a small Jewish village as part of his campaign to conquer Judea. When the water supply of the village was cut off, Judith went to the Assyrian camp and pretended to surrender. She met Holofernes, who fell in love with her. She went back to his tent with him, where she fed him cheese and wine. When he fell into a drunken sleep, Judith beheaded him and escaped from the camp, taking the severed head with her. When Judith got back to the village and told the Jews what she had done, they launched a successful attack on the Assyrians, saving the village.

In the Middle Ages it was traditional to eat cheesecakes at Hanukkah in commemoration of the cheese Judith gave to General Holofernes. Today, many people serve rugelach at Hanukkah in memory of Judith.

Crescent pastries were first eaten in Austria-Hungary in the 1600s and 1700s. Jews in Austria-Hungary made crescent pastries called Rugelach, which is a Yiddish word meaning "little twists."

Here is a recipe for Rugelach which you will enjoy at Hanukkah and all year.


Marla





Rugelach (Dairy)


Dough:

6 ounces block cream cheese
1 cup (two sticks) unsalted butter, cold
2 cups flour
¼ teaspoon salt
1/3 cup sour cream

Cut cream cheese into tablespoon-size pieces and let it soften at room temperature.

Cut butter into small pieces of about ½ tablespoon and refrigerate until ready to use.

Combine flour, salt and butter in food processor and process with brief pulses until mixture resembles coarse meal.

Add cream cheese and sour cream, distributing evenly over mixture.

Process with brief pulses until dough just holds together. If dough is too dry add 1-2 tsps water. Wrap dough in plastic wrap, press it together into a ball, and flatten into a disk. Refrigerate at least 4 hours.

Fillings:

1. ½ cup raisins, 1 tsp cinnamon, ½ cup sugar, 1 cup jam (leave out the raisins if you don’t like them, or substitute chopped nuts)

2. ½ cup mini chocolate chips, ½ cup cocoa powder (I use Ghirardelli Sweet Ground Chocolate and Cocoa), ¼ cup melted butter.

Method:


Preheat oven to 350.

Prepare an egg wash by mixing one egg and a tablespoon of water, set aside.

Spray 2 baking sheets with cooking spray.

Divide dough into 4 pieces. Roll one piece of dough into a circle, about 9 inches.

For the first filling, brush with jam, leaving a 2 inch border around the edges. Sprinkle with cinnamon and sugar mixture.

For the second filling, brush with melted butter, leaving a 2 inch border around the edges. Sprinkle with cocoa powder and chocolate chips. Push chocolate chips gently into the dough.

The next step is to cut the circle into 8 wedges. Then roll each wedge up from the wide end to the point, pinching the point to seal.

Place on baking sheets with points of the triangles facing down, spacing them about 1 inch apart. Curve each into a crescent.

Repeat with the remaining dough.

Refrigerate 20 minutes before baking.

Remove from the refrigerator and spread egg wash on each cookie and sprinkle with sugar.

Bake about 25 minutes or until light golden. Let stand 1 minute, then put on racks to cool.

Cookies, Kids and Home

Today we welcome our guest blogger, Marla. Marla is currently the Vice President of Service for the Adat Ari El Sisterhood, overseeing the Kiddushim and Sisterhood Kitchen. She is also the Religious School Cooking instructor and volunteer extraodinaire!



I love to cook and bake, and when my children were small, we always had a lot of fun baking together. Of course baking with your mom is something that a kid can only do if mom has a house and a kitchen. What about kids whose families are homeless? A lot of homeless families live at L.A. Family Housing in North Hollywood California, and I started thinking about how much fun it would be for them to have a chance to bake. So, this summer I went to L.A. Family Housing once a week and baked with the children who live there. There were kids of all ages, from 4-15. Some of them had spent time in the kitchen with their parents when they had a home, and others had never cooked or baked at all. We had a lot of fun making cookies, cupcakes, cobblers, and for the finale, Strawberry Shortcake! Now that school has started, the baking at L.A. Family Housing has ended, but you might want to so some baking with your children. They will love making something sweet and delicious that they can take to school in their lunchboxes or have for an afternoon snack. Here is an easy and delicious recipe that is perfect for little hands.



Disappearing Delights (Dairy)

This recipe can also be found in California Kosher.


Bottom Crust:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg
4 oz melted margarine (not butter)

In a large bowl, mix dry ingredients. Add egg and melted margarine to form a course meal. Pat into greased 10x15 jelly roll pan. Then make topping.

Topping:

2 eggs
8 ounces cream cheese, softened
1 pound powdered sugar
1/2 cup shredded coconut (optional)
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional) (my own addition, not in original recipe)

Mix topping ingredients and spread over crust. If using coconut sprinkle a little over the top. Bake at 325 degrees for 50 minutes. Cool on wire rack and score for 2 inch bars. To avoid crumbling cool thoroughly, cut into bars and remove each one carefully.

Notes: I leave out the coconut and walnuts and add chocolate chips when baking with children because kids usually don't like coconut, and if you use walnuts you may run into nut allergy issues. Although it is easy and fun for the kids to pat down the dough for the crust, you may want to help them spread the topping because it tends to stick to the crust if you spread it too much. Although it won't change the taste of the finished bars, they will look a little messy if the topping and crust get mixed up. In any case, this is an easy and fun recipe for kids to make, and it will taste delicious even if it doesn't look perfect in the end. The children will be so proud to help you put the cooled bars on a plate and then hand the plate to mom or dad and say "look what I made!"

Don't forget, anyone can cook!

Marla

Indian Summer Strawberry Shortcakes

The stacks of cake mixes in our pantry have been calling our names for some time, but Emily(my youngest teenage daughter who loves to bake) and I just can't bring ourselves to make yet another plain vanilla cake. It's technically Fall in most part of the United States, however, those of us in the western region of the United States are once again preparing for a week of 9o to 103 degree weather. Its an Indian Summer out here ya'll ( I can say ya'll "cause I'm from Texas)! Indian Summer Strawberry Shortcakes are a great solution for this cake mix dilemma and the scorching temps. Simple, easy, and refreshing, these mini cakes will be your favorite dessert recipe. The last of the the juicy, red strawberries are showcasing the produce sections on the Pacific Coast. So run, don't walk and capture the lasting memories of summer with this yummy recipe.

Have Fun Ya'll,

Lena



Indian Summer Strawberry Shortcake (Dairy)

2 quarts fresh strawberries, chopped
¼ cup powdered sugar
1 package (about 18 ounces) yellow/white cake mix
1 cup non-fat vanilla Greek yogurt
3 eggs
½ cup vegetable oil
1 teaspoon vanilla
2-3 tablespoon Balsamic Vinegar (or to taste) *
Whipped Cream

1. Preheat oven to 350°F. Place paper cupcake liners in 24 standard (2 1/2- inch) muffin cups.
2. Combine strawberries, sugar, and balsamic vinegar in medium bowl. Cover; refrigerate until needed.
3. Beat cake mix, yogurt, eggs, oil, and vanilla in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon batter into prepared muffin cups, filling two-thirds full.
4. Bake 15-20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes in pans on wire racks. Transfer to wire racks to cool completely.
5. Cut each cupcake into four pieces and place on small plate. Top with strawberry mixture and whipped cream.

Variations:

Replace non-fat vanilla Greek yogurt with sour cream.

Balsamic vinegar can be omitted.

Replace 3 eggs with 1/3 cup egg whites plus 1 egg.

Whipped cream can be replaced by whipped topping.

* When you combine the strawberries with the powdered sugar and the balsamic vinegar a lovely syrup results. If you want that syrup to have a stronger balsamic flavor, add more than the recipe recommends. The syrup will be a bit thinner and more plentiful. Its really a personal choice here. No right or wrong!