Start your sweet year right


The traditional foods that accompany Rosh Hashanah have significant meanings – mostly signifying hope for a good year ahead. Looking to switch things up this year? Try one of these recipes, curated from our staff and community members. 

Vegetables and Sides

Roasted Cauliflower & Chickpeas with Mustard and Parsley
By Wendy Miller, 2018 Women’s Campaign Chair

Ingredients

  • 1 14-ounce can chickpeas, rinsed, drained and dried
  • 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
  • 3 Tbsp. plus 1/4 cup extra virgin olive oil, divided
  • Coarse sea salt
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. seeded mustard (i.e., grainy mustard)
  • 1 Tbsp. white wine vinegar
  • Freshly ground black pepper
  • 1/4 cup chopped Italian parsley

Directions

  • Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
  • Meanwhile, whisk together mustards, vinegar and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

Tabbouleh With Apples, Walnuts and Pomegranates 
By Michele Lax, Immediate Past President, Associated Women

Ingredients:

  • 2 cups flat-leaf parsley, finely chopped
  • ½ cup fresh pomegranate seeds
  • 1 cup diced, cored, unpeeled apples, preferably Pink Lady
  • ½ cup diced red onion
  • 1 ½ to 2 Tsp. ground urfa biber peppers, smoked paprika or chipotle chile pepper
  • 3 to 4 Tbsp. honey
  • ¼ cup lemon juice
  • ½ cup extra virgin olive oil
  • Coarse kosher salt
  • 1 cup walnuts

Directions:

  • Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
  • In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
  • Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

Israeli Couscous with Apples, Cranberries and Herbs 
By Julie Newman, Source: Food Network

Ingredients:

Couscous:

  • 2 Tbsp. Olive oil
  • 2 cups Isreaeli couscous (or barley or orzo)
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 ½ Tbsp. Chopped fresh rosemary leaves
  • 1 Tsp. chopped fresh thyme leaves
  • 1 medium green apple, diced
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds, toasted, see Cook’s Note

Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 2 Tbsp. Maple syrup
  • 1 Tbsp. kosher salt
  • 1/2 Tsp. freshly ground black pepper
  • 1/4 cup olive oil

Directions:

For the couscous:

  • In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
  • Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated.
  • Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.

For the vinaigrette:

  • In a small bowl, combine the vinegar, maple syrup, salt, and pepper.
  • Whisk in the olive oil until smooth.
  • Pour the vinaigrette over the couscous and toss to coat evenly.

Cook’s Note:

To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

Tebouleh Salad 
By June Narunsky, Ashkelon Resident

Ingredients:

  • 1 cup Israeli couscous
  • Kosher salt and freshly ground black pepper
  • 1 lemon, zested and juiced
  • 3 Tbsp. olive oil
  • 1 cup finely chopped parsley
  • ½ cup finely chopped cilantro
  • 2 Tbsp. chopped fresh mint
  • 2 ripe tomatoes, seeded and diced
  • 3 scallions, chopped

Directions:

  • Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool.
  • Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  • In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

Roasted String Beans and Garlic 
By June Narunsky, Ashkelon Resident

Ingredients:

  • 1 lb. fresh string beans
  • 3 cloves garlic
  • 1 Tbsp. extra virgin olive oil

Directions:

  • Snip ends off spring beans. Place in bag, coat with olive oil and minced garlic cloves, salt and pepper.
  • Place in oven (350ºF) or under broiler in single layer, on a cookie sheet or broiling pan, until slightly wrinkled. Longer depending on how done you like your veggies. Hint: cover pan with aluminum foil for simple and easy clean-up!

Roasted Potatoes and Onions 
By June Narunsky, Ashkelon Resident

Ingredients:

  • 3 potatoes, sliced ¼ inch thick
  • 1 onion, peeled and sliced into ¼ inch rings
  • 5 garlic cloves, roughly chopped
  • 3 Tbsp. olive oil
  • Salt and pepper

Directions:

  • Preheat oven to 375ºF. Spray a baking dish with cooking spray or grease lightly with olive oil.
  • Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 Tbsp. of olive oil over it, then season with salt and pepper. Repeat until all potatoes and onion are used.
  • Bake about 35-40 minutes, or until potatoes are tender.

French Green Bean Salad 
By Nicole Rosenberg, Ashkelon Resident

Ingredients:

  • 4 handfuls French beans, stalk ends removed
  • 2-3 heaping Tsp. French mustard, to taste
  • 2 Tbsp. good-quality white wine vinegar
  • 4 Tbsp. extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 medium shallot, peeled and finely chopped
  • 1 Tbsp. capers (optional)
  • ½ clove garlic, finely grated
  • 1 small handful fresh chervil (optional)

Keep your eyes open for different colour beans – green, yellow or black – as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.

Directions:

  • Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes.
  • Place the mustard and vinegar bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper. Add the finely chopped shallot, the capers if you’re using them and the garlic.
  • Remove one of the beans from the pan to check if it’s cooked. If it holds its shape but is also soft to the bite, it’s perfect. Drain, then dress the beans while they are hot.
  • Serve beans warm, sprinkled with chervil if you like – it’s a delicate, crunchy herb that goes well with beans. Serve as a salad or as an accompaniment to a main meal.

Kugel 
Provided by Nancy Tilson (from her mother-in-law)

Ingredients:

  • 1 Pound medium egg noodles
  • 1 stick butter or margarine
  • 1 cup brown sugar
  • 1 package sliced almonds
  • ¾ cup melted butter or margarine
  • ½ cup sugar
  • 1 Tsp. cinnamon
  • 4 eggs, beaten separately
  • ½ – ¾ box of golden raisins
  • drop of vanilla
  • dash of salt

Directions:

  • Preheat oven to 350 degrees. Melt 1 stick of butter with the brown sugar.
  • Then pour the mixture into a large long loaf pan. Move the mixture up the sides and press in the sliced almonds. Put aside.
  • Melt ¾ stick of butter. Add ½ cup sugar a little at a time and mix. Then add 1 teaspoon cinnamon, eggs, golden raisins, vanilla and salt.
  • Mix egg mixture with noodles cooked according to the package. Pour into the pan that was previously put aside. Bake for 1 hour.

Dairy Kugel 
By Susan Rosen

Ingredients:

  • 1 bag no yolk noodles
  • 1 8 oz. cream cheese
  • 1 container 16 oz. of cottage cheese
  • 1 stick butter
  • ¼ cup sugar
  • ½ pt. sour cream
  • 3 eggs
  • ½ Tsp. salt
  • 9 x13 pan sprayed with Pam

Directions:

  • Cook noodles according to package and drain.
  • Place remaining ingredients in food processor and process. Pour over noodles.
  • Bake ½ hour at 375 degrees.

Topping: (may need to double for a larger pan)

  • ¾ cup brown sugar
  • ½ stick butter
  • 2 cups Rice Krispies

Directions:

  • Melt butter & brown sugar in pan. Mix together with Rice Krispies.
  • Remove Kugel from oven. Add topping and put back in oven for ½ hour at 325 degrees.

Cold Fruit Kugel 
By Ellyn Polakoff

Ingredients:

  • 8 oz. light cream cheese at room temp
  • ¼ lb. butter at room temp
  • 8 oz. light sour cream
  • ½ cup sugar
  • 1 Tsp. vanilla
  • 4 eggs or egg substitute
  • 2 15 oz. cans mandarin oranges in juice drained
  • 1 20 oz. can crushed pineapple, drained
  • 1 16 oz. can dark pitted cherries, drained
  • ½ lb. fine egg noodles, cooked
  • Cinnamon/sugar for the topping

Directions:

  • Heat oven to 350 degrees.
  • Process cream cheese, butter, sour cream, sugar, vanilla and eggs in a blender until well combined.
  • Pour into a bowl; add one can of mandarin oranges, pineapple, cherries and noodles. Combine well. Pour into a 9×13 inch baking dish and sprinkle with cinnamon and sugar.
  • Arrange second can of oranges over the top of rows. Bake 45 minutes until golden brown and knife comes out clean. Refrigerate.

Chippy’s Kugel 
By Mindy Wassel

Ingredients:

  • 2 sticks butter
  • 1 cup dark brown sugar
  • 2 cups pecans halved
  • 16 oz. package wide noodles
  • 4 eggs, beaten
  • 1 cup applesauce
  • ⅔ cup cinnamon sugar

Directions:

  • Melt one stick of butter and add brown sugar. Stir until blended. Add nuts and pour into a 9×13 dish. Spread around. Cook noodles, drain and mix with 1 stick of butter.
  • Add 4 eggs (beaten) and one cup applesauce. Stir and then add cinnamon sugar.
  • Pour noodle mixture into dish. Refrigerate overnight. The following day, let it come to room temperature before cooking. Bake 50 minutes at 350 degrees.

Main Courses

Sweet and Sour Meatballs By Linda Elman, 2017 Women’s Campaign Chair

Ingredients

  • 1 lb. ground steak
  • 1 lb. ground veal
  • 2 eggs + 1 egg white
  • Jason’s Flavored bread crumbs
  • 5 – 15 oz. cans tomato sauce + 2 cans of water
  • 5 – 6 bay leaves
  • ¼ Tsp. sour salt approximately
  • 1 – 2 cups sugar (probably more to taste)

Directions:

  • Place all ground meat into large mixing bowl. Add eggs. Mix well.
  • Add Jason’s flavored bread crumbs until consistency feels like the meatballs would hold together. Be careful not to add too much or your meatballs will be hard.
  • Pour the sauce and water into a large pot. Add bay leaves. Add sour salt. Turn flame on low.
  • Form walnut-sized meatballs and place gently into sauce.
  • About half-way through adding all meatballs, turn flame up to medium. Finish forming meatballs.
  • Cover pot and bring to low boil, cook additional 40 minutes.
  • Add sugar to taste. Add more sour salt to achieve desired sweet-sour flavor, if necessary. I rarely do this. I usually need to add more sugar.
  • Serve hot over rice.

Apricot Chicken with Almonds 
By Elise Rubenstein, 2020 Women’s Campaign Chair
Recipe By: Everyday Meals

Ingredients:

  • 4 6-oz skinless, boneless chicken breast
  • ½ Tsp. plus 1/8 tsp. salt
  • ½ Tsp. pepper, divided
  • 1/3 cup almonds, sliced
  • 1/2 cup apricot preserves
  • 1 ½ Tbsp. soy sauce or tamari
  • 1 Tbsp. whole-grain mustard
  • 1 Tbsp. unsalted margarine

Directions:

  1. Put rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a 13 x 9-inch flameproof baking dish (not glass).
  2. Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then arrange at least ¼ apart in baking dish. Bake for 10 minutes.
  3. While chicken bakes, toast almonds in small baking pan in oven stirring twice, until golden, 8 to 10 minutes. You can also toast in a frying pan on the stove.
  4. Meanwhile, cook apricot preserves, soy sauce, mustard, margarine and 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is cooked through, about 10 minutes more.
  5. Sprinkle the chicken with the almonds, turn on the broiler and broil the chicken for 3 minutes longer. Serve immediately.

Noodle Kugel 
By Jessica Bronfein, Incoming Chair of Associated Women

Ingredients:

  • 8-oz fine noodles, cooked and drained
  • 6 eggs beaten
  • Add to eggs:
  • ½ cup sugar
  • 1 13-ounce can evaporated milk
  • 8-oz cottage cheese
  • 8-oz sour cream
  • 1 ½ cups milk
  • Graham cracker crumbs, cinnamon and sugar to sprinkle on top.

Directions:

  • Pour small amount of liquid mixture into bottom of 13×9 ungreased pan, add small amount of noodles, stir. Add rest of liquid and noodles, mix around a couple of times.
  • Bake at 325 degrees for 1 ¼ hours. Half way through baking period, spoon a combination of graham cracker crumbs, cinnamon and sugar over kugel. Continue baking until done or knife comes out clean.

One Pot Garlic Chicken with Israeli Couscous 
By Julie Newman, Source: Food Network

Ingredients:

  • 2 whole garlic bulbs
  • 1 lemon zested and juiced
  • 1 large bunch thyme
  • 1 Tbsp. cumin
  • Pinch crushed red pepper flakes
  • Kosher salt
  • Olive oil
  • 6-8 Chicken parts legs, thighs, breast
  • 2 cups Israeli couscous
  • 1 large onion sliced
  • 3 stalks of celery sliced
  • Pinch crushed red pepper flakes
  • 1 cup white wine
  • 3 Tbsp. tomato paste
  • 2 zucchini diced
  • 2 to 3 cups chicken stock
  • Pinch of saffron
  • Olive oil for drizzling
  • Kosher salt

Directions:

  • Wrap garlic in foil and bake in 375 degrees for 45 minutes until the garlic is tender and soft. Remove when done and allow to cool.
  • In a food processor, add the garlic, lemon zest and juice, thyme, cumin, red pepper, salt and olive oil. Pulse until well blended and then rub mixture all over chicken. Allow chicken to rest for at least 30 minutes and up to 2 hours.
  • In a medium pot, par-cook the couscous. Bring a pot of water to a boil and cook for 5-6 minutes. Drain and set aside.
  • Next, get a large pot or Dutch oven and drizzle with olive oil. On medium heat sear chicken on all sides to brown it. It doesn’t have to be cooked all the way through, just seared. When done, reserve to a plate.
  • Add celery and onions and saute in chicken oil. Season with salt and red pepper. Allow to cook until veggies begin to break down, about 5-6 minutes.
  • Add wine and deglaze pan using a wooden spoon to scrape the chicken bits from the bottom. Add tomato paste and saffron and mix well. Add zucchini, couscous and chicken stock and stir to combine. Taste for seasoning (more salt?)
  • Place chicken back in with all its juices. Chicken should not be fully covered under liquid, but slightly sticking out. Cover Dutch oven with lid and place in oven at 375 degrees F for 20 minutes. Then remove lid and continue to bake for another 10 minutes.

Moroccan Salmon 
Recipe courtesy of Anita Attar, wife of Associated Chef, Jonathan Attar

Ingredients:

  • ¼ cup olive oil
  • 1 peeled whole garlic
  • 1 Jalapeno pepper
  • 1 green pepper
  • 1 red pepper
  • 1 fresh tomato
  • 3 lb. salmon
  • Fresh cilantro, to taste
  • Salt, black pepper, garlic powder, paprika, to taste
  • ¼ cup tomato sauce

Directions:

  • Preheat oven to 350 degrees.
  • Pour ¼ cup olive oil in pan. Spread fresh whole garlic, peppers and tomato on top.
  • Place fish on top. Sprinkle paprika, salt black pepper, garlic powder and cilantro on fish. Add tomato sauce.
  • Cover and cook or bake until tender, about 30 minutes. Uncover and baste the fish. Cook until ready.

A Brisket Recipe 
By Susan Rosen

Ingredients:

  • 1 5-6 lb. first cut brisket
  • 1 packet of dry onion soup mix
  • Heinz ketchup
  • yellow mustard
  • 6 bay leaves

Directions:

  • Place brisket in a pan with water in the bottom. Put onion soup mix and ketchup on top of the brisket and mix together. Add mustard and swirl on the top. Add bay leaves to the water.
  • Cook at 350 degrees covered with foil for about 2 ½ hours. Uncover and cook another 30 minutes or until tender.

Brisket in Beer 
By Amy Slone

Ingredients:

  • 4 or 5 lbs. first cut brisket
  • Salt
  • Pepper
  • Onion salt
  • 2 onions
  • ⅓ small bottle ketchup
  • 1 can of beer

Directions:

  • Place meat fat side up in roaster. Do not trim fat prior to cooking. Season meat.
  • Slice (1) onion on bottom of pan. Pour ketchup over meat, then pour beer over meat.
  • Slice another onion on top. Cover and bake at 325 until done (with a large fork insert and pull out easily into center of meat about 3 hours.) Remove from oven and slice. (Slices better when cold and it freezes well.)

Desserts

Pecan Cranberry Biscotti 
By Wendy Miller, 2018 Women’s Campaign Chair

Ingredients

  • 1 ¾ cups flour
  • ½ Tsp. salt
  • ½ Tsp. baking powder
  • Scant ½ cup oil
  • 1 Tsp. vanilla extract
  • 1 cup sugar
  • 4 eggs
  • 2 cups chopped pecans
  • 1 cup dried cranberries

Directions:

  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
  • In a bowl fitted with a dough hook, mix all the ingredients until combined. Divide into two small, unlined loaf pans. Bake for 45 minutes.
  • Wet a paper towel or kitchen towel. Wring it out and cover the pans with it. Allow the cakes to cool this way for 40 minutes. Wrap each loaf in foil and freeze overnight (or until you need it)
  • Defrost for 10 minutes and slice very thinly. Lay on a lined cookie sheet and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10 minutes on each side. Watch to make sure they don’t burn.

Tip: A very sharp knife will make this biscotti much easier to slice thinly.

Strudel 
By Amy Pollokoff, Lion of Judah Endowment Committee Chair

Ingredients:

Filling:

  • 12 oz of raisins chopped
  • 12 oz. figs chopped
  • 12 oz. pitted prunes chopped
  • 12 oz. pitted dates chopped
  • 1 cup walnuts chopped
  • 2 Tsp. Cinnamon or to taste
  • Juice of 1 lemon and 1/2 zest of rind (to taste)
  • Juice of 1 orange and ½ zest of rind (to taste)
  • ½ glass of Damson plum jelly
  • 1 small bag of shredded Coconut

Directions:

  • Blend dry fruits in Cuisinart.
  • In large bowl mix all strudel filling ingredients together and set aside.
  • Add lemon or orange juice slowly and taste as you go.

Ingredients:

Walnut Mixture: (mix in Cuisinart and set aside)

  • 2 cups walnuts
  • 2 heaping tsps. of cinnamon
  • ⅔ cup sugar
  • Butter
  • Phyllo dough (1 pkg)

Directions:

  • Preheat oven to 375 degrees.
  • Melt several sticks of butter. Try to remove white foam on top of melted butter to create clarified butter.
  • Phyllo Dough: Thaw dough in fridge overnight. Open phyllo dough and place entire stack under plastic wrap to keep it from drying out.
  • Remove one sheet at a time and layer as follows. Take one sheet, brush with melted butter and then sprinkle sheet with walnut mixture. Repeat this 4 times.
  • Place top sheet on stack. Do not put anything on the top sheet.
  • Put filling along long side of the dough leaving 2 inches on each side and at the bottom.
  • Fold over the sides and then roll from the bottom.
  • Once roll is complete, place on cookie sheet and brush with butter.
  • Bake for 10 minutes, remove from oven, brush with butter and slice strudel into 1 inch thick slices.
  • Put back in oven for 10-15 minutes longer until pastry is golden brown. Makes ~ 3 rolls with 9 slices each.

Taiglach 
By Amy Pollokoff, Lion of Judah Endowment Committee Chair

Ingredients:

Dough:

  • 6 eggs
  • 3 cups flour
  • 3 Tbsp. vegetable oil
  • 1 Tsp. baking powder
  • Raisins

Syrup:

  • 3 cups honey
  • 3 cups sugar
  • 1 ½ Tsp. ginger
  • 1 cup boiling water (for after the taiglach is finished cooking)

Directions:

  • Get syrup slowly cooking.
  • Mix dough in Cuisinart or bread machine.
  • If you make it in a bread machine you can skip the next step.
  • Transfer the dough to a floured board. Knead well for 2 minutes. Cover with a damp cloth and let stand for 30 minutes.
  • Divide the dough into 4 equal parts. Roll each ball into long sausage about 1.5 cm thick.
  • Cut pieces the size of a walnut and roll a raisin in the middle.
  • Set aside on floured parchment paper until all balls are finished. Drop into boiling honey and boil uncovered for 10 minutes. Reduce to a simmer, cover pot and cook for approximately 20 minutes.
  • Once golden brown remove from heat and add 1 C of boiling water. Pot will bubble. Set aside and cool.
  • Store in plastic container and turn every few days.

Russian Tea Cookies 
By Amy Pollokoff, Lion of Judah Endowment Committee Chair

Ingredients:

  • 1 cup butter
  • ½ cup powdered sugar
  • 2 ¼ cup flour
  • ¼ Tsp. salt
  • 1 Tsp. vanilla
  • 1 Tsp. almond extract
  • ¾ cup blanched almonds finely chopped

Directions:

  • Cream butter and sugar well.
  • Sift flour and salt together and add to mix.
  • Blend in vanilla, almond extracts and nuts working in with hands.
  • Chill dough. Form into balls 1-inch round. Place about 2 ½ inches apart on parchment lined cookie sheet.
  • Bake at 275 for 14-17 minutes, watch carefully.
  • While cookies are still warm roll in extra powdered sugar. Cool and roll in sugar again.

Honey Filled Apples 
By Carly Schwartz, Head of the Meyerhoff ECE, JCC of Greater Baltimore

Ingredients:

  • 1 jar of honey
  • 4 Granny Smith apples

Directions:

  • Cut the tops of your apples off and set aside.
  • Scoop out the body of the apple with a melon baller. Be sure not to get too close to the skin because if you pierce through the apple it will not work. Set aside.
  • Pour honey directly into the apple.

These are best served immediately. Dab lemon juice on the rim of the apple as well as the “lid” of the apple so it doesn’t turn brown.

Honey Cake

Ingredients: 

  1. ¼ pound butter
  2. 1 cup sugar
  3. 4 eggs
  4. 1 Tsp. baking soda
  5. 1 cup honey
  6. 1 cup black coffee 
  7. 3 Tsp. ginger
  8. 3 cups flour

Cream butter, add sugar gradually. Then add eggs, beating well. Alternate dry ingredients with liquids. Bake in moderate oven. 

Caramel Glazed Applesauce Cake (Dairy) 
By Kim Brandwin

For the cake:

  • 2 cups all-purpose flour
  • 1 ½ Tsp. baking soda
  • 1 Tsp. kosher salt
  • ¼ Tsp. finely ground black pepper
  • 2 Tsp. cinnamon
  • 1 Tsp. ground giner
  • ¼ Tsp. ground allspice
  • 2 large eggs
  • 1 cup sugar
  • ½ cup light brown sugar
  • 1 ½ cups unsweetened applesauce
  • ⅔ cup vegetable oil
  • 1 Tsp. vanilla

For the glaze:

  • 4 Tbsp. butter, cut into chunks
  • ½ cup packed light brown sugar
  • ⅓ cup heavy cream
  • ¼ Tsp. kosher salt
  • ¾ – 1 cup sifted confectioner’s sugar

Directions:

  • Heat oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  • Sift together flour, baking soda, salt, pepper and spices. Set aside.
  • With mixer, beat eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.
  • Using a spatula, fold in the dry ingredients, careful not to over-mix. Pour batter in prepared pan and bake for 45 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out and cool completely.
  • Make the glaze. Put the butter in medium saucepan with brown sugar, cream and salt and set over medium heat. Bring to full boil, stirring constantly. Boil for one minute. Pull off heat.
  • Let cool for couple of minutes, then gradually whisk in powdered sugar until you have a thick but pourable consistency (you may not need all the sugar). If too thick, add a splash of cream to thin it out. Pour immediately over cooled cake, covering as much surface as possible. Let glaze set before serving.

Gluten Free Options

Brown Rice Crispy Treats 
By Elise Rubenstein, 2020 Women’s Campaign Chair

Ingredients:

  • 2 cups brown rice crispy cereal
  • ¼ cup roasted peanuts
  • ½ cup organic, creamy peanut butter
  • ⅔ cup brown rice syrup
  • ¼ cup semi-sweet chocolate chips

Directions:

  • Mix brown rice crispy cereal with peanuts in a large bowl. Heat peanut butter and rice syrup on low flame until smooth and creamy.
  • Pour liquid ingredients over brown rice cereal and peanuts and combine thoroughly.
  • Press ingredients into a baking pan or casserole dish and sprinkle chocolate chips on top (lightly press chips into the mixture).
  • Let cool in the refrigerator for 30 minutes. Cut into squares and serve!

Gluten Free/Vegan Apple and Honey Oat Cookies 
By Miki Levran – Pearlstone Tiyul Program Director

Ingredients

  • 2 cups uncooked old-fashioned gluten free oats
  • 1 ½ cups all-purpose gluten free flour blend with xanthan gum
  • 1 ¼ cups granulated sugar
  • 1 ½ cups flaked sweetened coconut
  • 1 Tsp. cinnamon
  • ¼ Tsp. nutmeg
  • Pinch sea salt
  • 1 cup non-hydrogenated margarine (such as Earth Balance Buttery Sticks)
  • ¼ cup honey
  • ¼ cup boiling water
  • 1 Tsp. baking soda
  • 1 cup chopped, dried apples

Directions:

  • Pre-heat the oven to 300 degrees. Line two large cookie sheets with parchment paper. Set aside.
  • In the bowl of an electric mixer, stir together the first seven ingredients. Add the margarine and honey and beat on medium speed until well combined. In a small bowl, mix together the water and baking soda. Add to the dough and beat until combined. Stir in the dried apples.
  • Drop rounded Tbsps. of dough 2-inches apart on prepared cookie sheets. Bake for 15-20 minutes, or until light brown. Cool on cookie sheets for 10 minutes. Transfer to wire rack to cool completely.
  • Store in an airtight container.

Note: Walnuts make a great addition, feel free to add them!

Gluten-Free Apple Tart 
By Sarah Rovin – Pearlstone Center Program Associate

This recipe is gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). Recipe yields one 9-inch tart, enough for 6 to 8 slices.

Ingredients:

Almond-oat crust

  • 1 cup (135 grams) firmly packed almond flour
  • 1 cup (90 grams) oat flour* (certified gluten-free if necessary)
  • ¼ Tsp. salt
  • ¼ cup melted butter or coconut oil
  • 3 Tbsp. maple syrup

Apple filling

  • 2 large Honeycrisp or 3 medium Granny Smith apples (about 1 ¼ pounds)
  • 3 Tbsp. maple syrup, divided
  • 1 Tbsp. lemon juice
  • ¼ Tsp. ground cinnamon, plus more for dusting if you’d like

Directions:

  • To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9″ tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt. Stir to combine. Drizzle in the butter and maple syrup. Stir until the mixture is moistened throughout.
  • Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth. Prick the base of the crust all over with a fork to prevent it from bubbling up.
  • Bake for 10 to 12 minutes, until it’s lightly firm to the touch and just starting to turn golden at the edges. Set aside.
  • Meanwhile, prepare filling: Peel the apples and cut them into slices ⅛ to ¼″ thick. Transfer the slices to a medium mixing bowl and add just 1 Tbsp. of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
  • Arrange the apple slices across the base however you’d like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
  • Bake the tart for 25 minutes. Pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it’s fine if you push some of the slices down in the process).
  • Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 Tbsp. maple syrup over the apples.
  • Let the tart cool for at least 15 minutes. If you’d like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef’s nice to slice the tart into even wedges and serve.

Notes:*HOW TO MAKE YOUR OWN OAT FLOUR: Simply pour at least 1 cup old-fashioned or quick-cooking oats into a food processor or blender and blend until it is a very fine flour.

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