Tuesday, September 16, 2014 Elul 21, 5774

Fruits, Nuts Add Just the Right Touch

September 6, 2007
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It's cookbooks, everywhere you turn, with these recipes coming from The Hadassah Jewish Holiday Cookbook.
 
Fruited Acorn Squash

(Pareve)

6 acorn squash
4 Tbsps. soft unsalted pareve margarine
salt (optional)
4 apples, peeled, cored and sliced
1/2 cup drained pineapple tidbits
2 oranges, peeled and cut into segments
1/2 cup dried cranberries (optional)
1/2 cup slivered almonds, toasted
1/3 cup packed brown sugar

Preheat oven to 375°.

Cut squash in half crosswise (it is more attractive cut) and remove seeds. If necessary, slice off bottom of squash to level.

Spread soft margarine on insides and top. Sprinkle with salt.

Arrange apple slices, pineapple tidbits, orange segments and dried cranberries in the squash.

Sprinkle with almonds and brown sugar, and dot with margarine.

Bake about 1 hour, or until squash is tender.

Serves 6.

Apple-Banana Cake

(Dairy)

2 cups all-purpose flour
2 Tbsps. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup oil
2 eggs
11/2 cups sugar
1 tsp. vanilla extract
2 medium bananas, mashed
4 cups peeled, cored and chopped apples
1 cup chopped nuts
1/2 cup raisins (optional)
1/2 cup diced peaches or apricots

For the Frosting:

8 oz. confectioners' sugar
4 Tbsps. unsalted margarine
4 oz. cream cheese
11/2 tsp. vanilla extract

Preheat oven to 350°.

Grease and flour a 13x9-inch baking pan.

Sift flour, baking soda, cinnamon and salt, and set aside.

Beat oil, eggs, sugar and vanilla extract. Stir in flour mixture and bananas, and beat 3 minutes at medium speed.

Gently stir in apples, nuts, raisins and peaches. Pour mixture into prepared pan. Bake for 45 to 55 minutes. Allow to cool on a wire rack.

Thoroughly combine frosting ingredients and spread on cake when cool.

Serves 20.

Baklava Cake

(Dairy)

1 cup milk
11/2 cups unsalted butter, at room temperature
2 eggs, lightly beaten
4 cups all-purpose flour
4 tsps. baking powder
1/4 tsp. salt
1 cup chopped walnuts
2 Tbsps. sugar
1/2 tsp. ground cinnamon

For the Syrup:

1 cup sugar
3/4 cup honey
2 tsps. fresh lemon juice

Preheat oven to 375°.

Grease a 13x9-inch baking pan.

Heat milk until warm. Add butter and stir until butter is melted. Let cool, then transfer to a large bowl. Stir in beaten eggs.

Sift flour with baking powder and salt; add to egg mixture and beat well.

Mix nuts, 2 tablespoons sugar and the cinnamon. Add to batter and spread in prepared pan.

Bake 25 minutes, until toothpick inserted in the center comes out clean. Do not overbake. Cut into diamond shapes while still hot.

Boil syrup ingredients for 5 minutes. Let cool and pour over cake.

Serves 20.

Peach Torte

(Pareve)

11/2 cups sugar
1/2 cup oil
3 eggs
juice of half a lemon, plus juice of 1 orange, to make 1/2 cup
1 tsp. vanilla extract
2 cups sifted all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
3-4 fresh peaches, blanched, peeled and thinly sliced

Preheat oven to 350°.

Grease a 13x9-inch baking pan.

Beat sugar with oil until well incorporated. Beat in eggs one at a time, mixing well after each addition.

Add juice and vanilla extract.

Combine flour with baking powder and salt, and stir into the sugar mixture.

Pour into prepared pan. Press peaches gently into batter in 3 neat rows, about 12 slices each.

Bake about 45 minutes, until cake tests done.

Serves between 16 and 18.

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