Monday, September 22, 2014

Wishing You a Sweet New Year!


Frances Maggin's Applesauce Cake - the recipe comes with a great story!

Rosh Hashanah, the Jewish New Year, begins at sundown on Wednesday. It is a time of joy and anticipation, as well as an opportunity for consideration and reflection.

It's traditional to usher in the new year with apples and honey and other treats, in hopes of a sweet new year. So here are some of my favorite holiday recipes, which I hope you'll enjoy - for Rosh Hashanah, for breaking the fast after Yom Kippur, to celebrate fall, or just 'cause ... :)

Shanah Tovah! [shah-NAH toh-VAH]


Frances Maggin's Applesauce Cake

Pomegranate Molasses-Glazed Carrots

Helen's Apple Cake (Craig's mother's recipe)

Southern Honey Cake

Apple Almond Kugel (one of my most requested recipes)

Challah

Cider-Braised Chicken (Jeremy's favorite chicken dish)

Quince-Glazed Baked Yams

Honey Cakes with Caramel Frosting

Sauteed Apples a la Mode

Applesauce Bars

Vanilla Cakes with Caramelized Bananas (pictured above)

Sugar Cookies

Banana Oatmeal Pie

Grilled Brie with Cherries and Almonds

Orange, Date and Almond Salad


Wednesday, September 17, 2014

Oatmeal Date Walnut Bars, for when a craving strikes



Ye olde sweet tooth was calling last night. So I used some pantry staples and soon found myself with a lovely treat in less than an hour - gather ingredients, mix batter, bake, enjoy ... :)

Oatmeal Date Walnut Bars

1/2 cup butter, softened
2/3 cup brown sugar
1 egg
generous sprinkling of cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
generous pinch of kosher salt
1 cup flour
3/4 cup quick-cook oats
1/2 cup date bits
1/3 cup chopped walnuts

Preheat oven to 350F. Grease an 8"-square baking pan.

In a large bowl, mix together butter and brown sugar; stir in egg, cinnamon, baking soda, baking powder, and salt. Stir in flour and oats. Stir in dates and walnuts.

Press batter into prepared pan and bake 30 minutes or so, until bars are golden and a tester inserted into the center comes out clean. Cool, then cut and serve.

Makes 9-12 bars, depending upon how you cut them.




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