Recipes for Shabbat
By Eileen Goltz
With the holidays just around the corner I find myself
pulling out all of my apple and apple sauce recipes. The home made stuff is
SO much better than the store bought stuff and it's a great to use in all
kinds of recipes.
In a large heavy saucepan combine the apples, 1/2 cup water, red hots, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl. Serve the applesauce warm or chilled. Makes about 4 cups.
Cut apples into 1/2 inch chunks (do not peel) and in a
heavy saucepan cook with garlic, sugar, and water, covered, over moderate
heat, stirring occasionally, 20 minutes, or until apples are translucent and
tender. Remove lid and cook mixture, stirring occasionally, about 10 minutes
more, or until almost all liquid is evaporated. Force apple mixture through
a course sieve or food mill fitted with fine disk into a bowl, discarding
solids, and stir in horseradish. Applesauce may be made 4 days ahead and
chilled, covered. Serve applesauce chilled or at room temperature. Makes
about 2 cups.
n a heavy saucepan cook the apples, the cranberries,
the sugar, the apple juice or water, the cinnamon stick, and the zest over
moderate heat, stirring, for 15 minutes, or until the apples are very soft.
Discard the cinnamon stick and the zest, force the apple mixture through the
medium disk of a food mill into a bowl, and stir in the butter. Serve the
applesauce warm or chilled. The applesauce keeps, covered and chilled, for 1
week. Makes about 3 cups.
Cook the apples, water and strawberries covered in
heavy medium saucepan over medium-low heat until apples are falling-apart
tender, stirring occasionally, about 40 minutes. Mix in gelatin and stir
until dissolved. Adjust tartness with lemon juice, if desired. Cover and let
cool. Refrigerate until cold and thickened, at least 2 hours. (Can be
prepared up to 3 days ahead.)Serves 4 to 6.
Combine cranberries, 1/3 cup water and sugar in heavy
small saucepan. Bring to boil over medium-high heat, stirring until sugar
dissolves. Boil until berries are soft, about 3 minutes; transfer to medium
bowl and cool. Transfer 2 tablespoons cranberry mixture to small bowl and
reserve for topping. Mix applesauce into remaining cranberry mixture. Cover
and refrigerate until cold, at least 1 hour.
Preheat oven to 350. Grease and flour a 9- by 3-inch tube pan, knocking out excess flour. In a small saucepan heat rum and raisins over moderate heat just until hot. Remove pan from heat and cool mixture. Strain mixture through a sieve and reserve raisins. Into a bowl sift together flour, cinnamon, cloves, baking soda, nutmeg and salt. In a large bowl with an electric mixer beat butter with granulated and brown sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in applesauce and add flour mixture, beating just until batter is combined. Stir in reserved raisins and nuts and spread batter in pan. Bake cake 40 to 45 minutes, or until a tester comes out clean, and cool in pan on a rack 5 minutes. Turn cake out onto rack and cool completely. Dust cake with powdered sugar
Preheat oven 375. Grease and flour a 9 in. tart or pie
pan. In a mixing bowl, combine flour, 2 tablespoons sugar and baking powder.
With a pastry blender or 2 knives, cut in 1 1/2 tablespoons margarine. Add
egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon
the batter into the prepared pan and spread batter to fit pan. Arrange apple
slices, overlapping, in 2 concentric circles to cover batter. In a small
bowl, combine 3 tablespoons sugar and cinnamon; sprinkle over apple slices.
Dot with 1/2 tablespoon margarine. Bake 30 min. Cool 10 min before serving.
Serves 6 to 8
Slice the apples into thin slices and remove the cores
and seeds place the slices in the steeping pot. Mix the cinnamon and the
sugar until it is uniform in color. then sprinkle it over the apple slices
in the steeping pot Follow the directions to make Iced tea that came with
the machine. Add the teabags to the steeping pot on top of the apples. Add
the remaining apple slices to the pitcher on top of the ice. assemble the
machine and the pitcher and turn it on. Add the apple slices from the
steeping pot to the pitcher when the tea is done along with more ice to fill
the pitcher. Stir vigorously and serve. Makes 2 quarts
Preheat oven to 350. Mix together the eggs, sugar,
oil, applesauce and vanilla. And then set the mixture aside aside. Mix
together the dry ingredients in another bowl and pour thin batter into it.
Grease 2 bread tins, bake in oven for about 60 minutes, check with
Preheat oven to 375. Grease and floured (or wax paper lined & sprayed) 9 inch square pan. In a bowl combine the applesauce and cocoa. Add the sugar and stir until it dissolves. Add the eggs and vanilla. In another bowl mix the dry ingredients together and stir into the egg mixture. Pour the batter into the prepared pan. Sprinkle the nuts on top. Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Serves 6 to 8.
© Eileen Goltz 2003