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Tuesday, August 27, 2013

Desserts for a Sweet Year

The summer is coming to an end, autumn is coming, and Rosh Hashanah is a week away.
Since everyone seems to make the same main courses of brisket and chicken, I've been concentrating on interesting sides and desserts.  So, in the interest of sweetness for the New Year, here come desserts.



Honey Cookies (P)

Sweet cookies for a sweet New Year, a treat for Rosh Hashanah

Makes approximately 4 dozen cookies

1 cup honey
1 cup unsalted parve margarine (2 sticks), at room temperature
1 teaspoon cinnamon
2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts, optional

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
In a large bowl, cream the butter and honey until light and fluffy.  Stir in the flour mixture until just blended.
Drop the dough by heaping teaspoons placing cookies 2 inches apart.  Press with the back of a floured teaspoon to flatten slightly.
Bake until golden brown, about 12 to 15 minutes.  Let cool for 5 minutes on baking sheet then place the cookies on a wire rack to cool completely. 
Store in an air tight container for up to 2 weeks.

(Page 143, "Kosher Salt and Exotic Spices," by Sharyn Rosler)


Honey Ginger Cookies (P)

Honey and ginger for a Rosh Hashanah treat.

Makes at least 3 dozen cookies

2 cups flour
1 teaspoon baking soda
1/3 cup chopped crystallized ginger
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup well packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper

Place the four, baking soda, ginger and salt in a medium bowl and whisk together well.
Place the shortening and light brown sugar in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy.  Add the egg, vanilla and honey and beat until well combined.  Reduce speed to low and add the flour mixture, beating until just combined.
Drop by heaping teaspoonfuls onto the prepared baking sheet.  Bake about 10 to 12 minutes or until golden brown.  Cool on wire racks for 5 minutes and then transfer the cookies to the wire racks to cool completely.
Will keep for two weeks in an airtight container.

(Page 144, "Kosher Salt and Exotic Spice," by Sharyn Rosler)

Apple Nut Cake (P)

The perfect dessert for Shabbat.  Enjoy!

Makes 12 servings

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon salt
2 large apples, peeled, cored and cut into ¼” to ½” dice, either Granny Smiths or Jonathon Apples
1 1/2 cups sugar
1 1/4 cups oil
2 large eggs, beaten
2 teaspoons vanilla
1 cup chopped pecans

Preheat oven to 350 degrees.  Oil a 9” x 2” cake pan and line with parchment paper.

Place the dry ingredients in a medium bowl and whisk well to combine.  
In a large bowl, mix the apples and the sugar together.  Stir in the oil and mix to combine well.  Add the eggs, vanilla and nuts and mix until well combined.  Add the flour and stir until just moistened.
Pour the batter into the prepared pan.  Bake until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, about 40 to 45 minutes.
Cool in pan for 10 minutes.  Then invert onto a wire rack, turn over and cool completely.
Place cake on a serving platter and sprinkle with powdered sugar.

(Page 129, "Kosher Salt and Exotic Spices," by Sharyn Rosler)

Wishing all of you a Happy, Healthy, Loving, and Prosperous NewYear.
L'Shana Tova!


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