Baked Apple With Crumb
Topping
Ingredients:
4 tablespoons biscuit crumbs
4 tablespoons brown sugar
1/2 teaspoon cinnamon
1 egg white
6 whole Grand apples, whole, peeled,
cored
5 tablespoons jam
1/2 cup chopped pecans (you can add raisins
and chopped dates for Tu Bishvat)
1 1/2 cups water
2-3 drops red food coloring
whipped cream, optional
Instructions:
Mix the cookie crumbs, brown sugar and
cinnamon together. Beat up egg white until firm but not
stiff. Dip each apple in egg white and then in cookie
mixture.
Arrange apples in baking dish. Mix plum jam
with nuts etc. and fill center of apples.
Mix water, white sugar and food coloring and
pour into dish around the apples.
Bake at 180 degrees for about an hour until
apples test soft but still retain their shape. Serve hot or
cold. Decorate with whipped cream rose [can be frozen before
Shabbos].
Dried Fruit And Nut Confection
Ingredients for batter:
3 eggs, well beaten
3 tablespoons sugar
1 cup orange juice
1 1/2 tablespoons oil
1 3/4c. sifted flour
2 tablespoons Sabra liquer or brandy
Oil for deep frying
Confectioner's sugar for sprinkling
Fruit Mixture (checked):
3 tablespoons dried apricots, diced
3 tablespoons diced dates
3 apples, peeled and diced
2 tablespoons raisins
1/3 cup nuts, coarsely chopped
Instructions:
Mix all the batter ingredients in blender or
mixer until smooth. Cool for an hour in frig. to set.
Fold in the dried fruits. Take a heaping
tablespoon and pour into hot, deep oil. Fry on both sides
until lightly brown. Serve hot.
*
And a favorite of mine, presented last
year, but as good as ever. We don't want anyone to miss out
on this healthful, delicious Tu Bishvat treat that's easy to
make all year round. Have them guessing how these can be
`mezonos' without flour! (No fat, either!)
Chinese Kiss Cookies
Ingredients:
2 egg whites
1/4 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
chopped maraschino cherries (6 plus)
1 cup raisins
1/2 cup nuts, chopped
1/2 teaspoon vanilla
1 cup oats
1 cup flaked coconut
Instructions:
1. Beat egg whites with salt until firm.
2. Gradually add sugars.
3. Fold in rest of ingredients.
4. Drop by teaspoon onto cookie sheet.
5. Bake in medium heated oven for about 30
minutes until lightly brown. Should be chewy, but crisp is
also good.
Yield: 3 dozen cookies
