Celebrate Tu B'Shevat with these two tasty recipes, using apples and pecans, courtesy ofThe Kosher Palette.
Baked Apples With Pecans
9 Rome or Granny Smith apples
1/2 cup applesauce
1/2 cup dark raisins
1/3 cup chopped pecans
1/2 cup sugar, divided
1 Tbsp. fresh lemon juice
1/2 tsp. ground cinnamon, divided
4 tsps. unsalted margarine
Preheat oven to 375 degrees.
Partially peel 8 apples, leaving the bottom half of the fruit in tact. Remove core with a melon baller.
Cut a thin slice from the bottom of the apples, if necessary, to stand upright. Place apples in a baking dish and set aside.
Peel the remaining apple and cut into half-inch dices.
Combine diced apple, applesauce, raisins, pecans, a third-cup sugar, lemon juice and a quarter-teaspoon of cinnamon in a medium bowl. Toss gently to combine.
Combine remaining sugar and cinnamon in a small bowl.
Fill apples with stuffing mixture. Place a half-teaspoon margarine on top of each apple.
Sprinkle with 1 teaspoon of cinnamon mixture.
Add water to baking dish to a depth of a half-inch.
Bake for 1 hour or until tender, basting occasionally with pan juices. Add water, if necessary.
Serve warm or a room temperature.
Makes 8 servings.
2 cups all-purpose flour
1/2 cup firmly packed light-brown sugar
1/2 tsp. salt
3/4 cup margarine, cut into half-inch pieces
1/2 cup margarine
1 cup firmly packed light-brown sugar
1/3 cup honey
2 Tbsps. nondairy creamer
2 cups chopped pecans
Preheat oven to 350 degrees.
Combine flour, a half-cup brown sugar and salt in the container of a food processor fitted with a knife blade; pulse to blend.
Add three-quarters-cup margarine, and pulse until mixture is crumbly.
Press crust into bottom of a 13×9-inch baking pan, using a metal spatula to make it even.
Bake for 20 minutes, or until light golden-brown.
Heat a half-cup margarine in a heavy saucepan over medium heat, stirring until melted. Add 1 cup brown sugar, honey and cream, stirring until blended.
Bring mixture just to a boil, reduce heat, and simmer, stirring occasionally, for one minute. Stir in pecans.
Pour mixture over hot crust and spread evenly.
Bake for 20 minutes, until bubbling.
Place on wire rack and cool completely in pan.
Cut into 24 bars. Keep covered at room temperature.
Makes 2 dozen.