Baked Apples with Raisins, Honey, Orange and Pistachios

Baked Apples with Raisins, Honey, Orange and Pistachioos

It’s apples and honey time. First, because those two ingredients are delicious symbols of Rosh Hashanah, which starts at sundown next Sunday.

But also because new crop apples are just beginning their season, and after months and months of mealy, dry, tasteless supermarket apples, we can finally find some that taste fresh, juicy and wonderful. Like maybe the kind that tempted Eve. 

And also because September is National Honey Month. Honey, too, is in a high season right now, especially in the Northeast.

So I was delighted to read an article in The Huffington Post that said honey has health benefits.

That means I am going to be terrifically healthy. I have several jars of honey in my pantry. That I keep replenishing because, well, I use a lot of honey.

Honey is so, so good, right from my fingers, as I scoop the remnants that remain on the outside as I close up the jar.

It also tastes really good poured onto ice cream, cereal and pancakes.

And it’s an incredibly useful ingredient in recipes for dessert, like honey cake and also in savory foods — like mixing it with apple juice to baste a turkey.

Honey as healthy?

Well, that’s just an added bonus.

When I read the article and it mentioned using honey to help with night time coughs I thought about where I had heard that before.

Oh yeah. My Mom. Ages ago, when I was a little girl and had a cold and she mixed honey into tea.

Some things never change, nor should they.

Here’s an old recipe that I can now say is healthy because it has honey. Also, fresh, new crop apples.

It’s also a wonderful treat for Rosh Hashanah or any other holiday or any day in the week.

BAKED APPLES WITH RAISINS, HONEY, ORANGE AND PISTACHIOS

• 4 large baking apples

• 6 tablespoons golden raisins

• 1/4 cup chopped pistachios

• 2 teaspoons grated fresh orange peel

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cinnamon

• 6 tablespoons honey

• 1/2 cup orange juice

• 1/2 cup water

• 1 tablespoon butter, cut into 4 pieces (or use coconut oil)

Preheat the oven to 375 degrees. Wash the apples and remove the cores, leaving about one-half inch at the bottom. Peel the apples about halfway down from the top. Place the apples in a baking dish. Mix the raisins, pistachios, orange peel, ginger, cinnamon, 3 tablespoons honey and 3 tablespoons orange juice in a small bowl. Spoon equal amounts of this mixture into the hollowed apple cores. Combine the remaining honey, juice and water and pour over the apples. Dot the tops with butter. Bake for 45 minutes, or until the apples are tender, basting occasionally with the pan juices.

Makes 4 servings

Strawberry-Rhubarb-Blackberry Pie

Is there any food more “American” than pie?

Okay, maybe. Hot dogs, hamburgers and stuff. Cole Slaw. Potato salad. And lots of others.

Actually, none of the ones I mentioned were “American” at the start. Hot dogs, burgers and potato salad are German foods, Cole Slaw is Dutch and Pie began as British.

No matter. They’re American now, all terrific summer foods also. And all perfect for any Fourth of July celebration.

So, when our local Hadassah decided that our biweekly Tea (for cancer patients and their caregivers at Stamford Hospital) should have a Fourth of July theme, I decided to bake a pie to give. 

This one is red (sort of), white (beige crust/white sugar) and blue: a riff on Strawberry-Rhubarb Pie. It includes blackberries because I had some in the house and figured why not. You can leave out the blackberries and add more rhubarb and/or strawberries.

Also, I used orange peel as flavor, but you can switch to lemon peel. And I used orange juice for the crust. First because orange goes really well with berries and rhubarb and also, my mother, a consummate pie baker, always told me that the liquid you use to make pie dough can be just about anything. She frequently used juice for fruit pie (the juice depended on the pie). Juice not only gives the crust more flavor, it helps the dough bake into a lovely brown color crust too.

Strawberry-Rhubarb-Blackberry Pie

dough:

2-1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon grated orange peel

1/2 cup unsalted butter

1/3 cup chilled vegetable shortening

4-5 tablespoons orange juice

filling:

3 cups sliced (1/2-inch pieces) rhubarb, about one pound

2 cups strawberries cut in half

1 cup blackberries

2/3 cup sugar (or to taste)

1/4 teaspoon salt

5 tablespoons flour

1 teaspoon grated orange peel

1/4 teaspoon cinnamon

1 tablespoon butter

Combine the flour, salt and orange peel in a food processor. Add the butter and shortening in chunks and process on pulse about 24 times, until the mixture resembles coarse meal. Gradually add as much of the juice as is needed to make a soft, but not sticky dough. Cut the dough in half, flatten into disks and let the dough rest in the refrigerator for 30 minutes. Preheat oven to 375 degrees. Roll the dough into circles to fit a 9” pie pan. Place one circle inside the pie pan.

To make the filling, combine the rhubarb, strawberries, blackberries, sugar, salt, flour, orange peel and cinnamon. Add the filling to the pie pan. Cut the butter into chunks and place on top of the filling. Cut strips from the second dough circle and place them in a lattice design on top of the fruit. Seal the edges where the strips meet the bottom crust. Bake for 50-60 minutes or until golden brown.

Makes one 9-inch pie

Honey-Oat Granola Bars

Honey-Oat Granola Bars

Are granola bars healthy?

When they first became popular, back in the 1980s when my kids were little kids, I thought so. And in my efforts to be a “good mother” who tried to give my children healthy food, I bought what was available then. Granola bars were frequent snacks in the house and for school.

I later learned that many of those so-called healthy snacks weren’t.

Just because something is called granola doesn’t mean it’s healthy.

Like if the bars are loaded with trans fats, hydrogenated vegetable oil, high fructose corn syrup, marshmallows, chocolate, artificial color and so on. 

Here’s a recipe for Honey-Oat Granola Bars. Yes, they have chocolate. And honey is a sweetener. And there’s a little brown sugar in there. Still, there’s oats and dried fruit and nuts. You can add some sunflower seeds if you wish.

And they taste good. These are rich, so you just eat a little and feel snack-full.

Honey-Oat Granola Bars

• 2 cups quick cooking oats

• 6 tablespoons vegetable oil 

• 3/4 cup honey

• 1/4 cup dark brown sugar

• 1/2 cup chopped almonds

• 1/2 cup chocolate chips

• 1 cup dried cranberries

• 1 teaspoon cinnamon 

• 1/2 teaspoon salt

Preheat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper, letting a few inches hang over the side of pan (to help you lift the bars out of the pan). Brush the paper with vegetable oil. Place the oats on a cookie sheet and bake for 5-6 minutes, mixing them once during the baking process, to toast them slightly. Mix the vegetable oil, honey and brown sugar in a saucepan and cook over medium heat for 1-2 minutes or until blended, smooth and hot. Combine the toasted oats, almonds, chocolate chips, cranberries, cinnamon and salt in a bowl. Pour in the honey mixture and stir until well blended. Spoon the mixture into the prepared pan. Bake for 25-30 minutes or until toasty brown. Let cool in the pan. Lift the square out of pan using the overhanging paper. Cut into squares or rectangles.

Makes about 2 dozen 

Lemon Oatmeal Cookies

I love when science and studies and experts say that some food item I love is healthy. Like in this article that speaks to the benefits of coffee. Apparently coffee can help prevent cognitive decline.

Wow! I am going to be cognitively okay then! 

Because I have been drinking coffee, and LOTS of it, since I was age 5 or so and my aunt Roz and Uncle Mac lived with us for a while. My Mom slept late and Aunt Roz took care of breakfast and got us off to school. But she was newly married and had no clue about kids so she served us coffee. Because that’s what everyone else had for breakfast.

Okay, there was lots of milk and sugar in that coffee.

Still.

Anyway, once you get that coffee habit in the morning it’s hard to break. I set up the coffee maker every night so all I have to do in the morning is turn the on button. On days when I know the exact time I am getting up I set it on automatic.

Cognitive benefits.

I wonder how I would do in Physics these days?

Anyway, when I was a kid there was nothing to go with that coffee. I like a little something with coffee. So, maybe these — not for breakfast. But they’re pretty delicious later in the day.

Lemon Oatmeal Cookies

1 pound butter

1 cup sugar

2 cups all purpose flour

1/2 teaspoon salt

3 cups quick oats

1 tablespoon grated fresh lemon peel

1 teaspoon vanilla extract

confectioner’s sugar

Preheat the oven to 350 degrees. Cream the butter and sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well blended. Add the flour, salt, oats, lemon peel and vanilla extract and mix to blend ingredients thoroughly. Chill the dough for at least 30 minutes. Remove small portions of the dough and roll the pieces into 1-inch balls. Place the balls on an ungreased cookie sheet. Spoon a film of confectioner’s sugar onto a dish. Press the bottom of a drinking glass into the confectioner’s sugar. Press the balls flat with the sugar-coated bottom of the glass. Repeat until all the cookies are flat (keep coating the glass bottom as needed). Bake for 13-15 minutes or until lightly browned. Let cool for 10 minutes on the cookie sheet, then remove to a rack to cool completely. Makes about 100

Chocolate Yogurt Pound Cake

"This is just like room service!"

That, from my almost 6-year old grand daughter Lila (who apparently already knows about room service!?!) after I let her have her dinner in the family room and watch TV.

This is something I didn’t allow my own two daughters.

But honestly, after 35 years I was a little out of practice. And, like bike riding, you may not forget how, but you also may not race through the streets or peddle yourself up a steep hill quite as often or as easily either. 

So, when the kids came for a visit, sans parents, from Friday through Sunday, there were occasional, let’s say, concessions. If my daughter Gillian, their Mom, is reading this now, I say, don’t worry. These kids are terrific and 2 meals in front of the TV won’t harm them.

As you can see from the photos we did lots of stuff like draw, have a pedicure, blow bubbles outside, ride bikes, have a fashion show. We also frosted a birthday cake for their cousin Nina’s birthday party on Saturday (although the top decoration, an Ariel rice-paper scene, was store-bought).

The little one, Remy, age 21 months talks a blue streak although sometimes it’s difficult to understand his pronunciations. However, one of the new words he learned this weekend was “chocolate cake,” which he mentioned to his parents as soon as they walked in the door Sunday night.

"Tzockickcake!" he told them, with his tongue literally licking his lips.

When a kid is this young you can’t depend on “what happens at Grandma’s stays at grandma’s.”

I had baked the chocolate cake for a Hadassah Tea and was cutting it into slices. There were a few not-so-lovely pieces that I didn’t include on the platter I sent over for that event. Remy had a small sliver of the leftovers. He liked it, that’s for sure.

Can’t say I blame him. Smart kid!

Here’s the recipe:

Chocolate Yogurt Pound Cake

• 2-1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 12 ounces butter at room temperature
• 3 cups sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 cup plain yogurt
• 1 cup boiling water
• 1 cup chocolate chips

Preheat the oven to 350 degrees. Butter and flour a 10-cup bundt pan. Sift the flour, cocoa powder, baking soda and salt into a bowl and set aside. Beat the butter and sugar in the bowl of an electric mixer and mix at medium speed for 3-4 minutes or until well combined. Add the eggs, one at a time, blending each one in. Stir in the vanilla extract. Add the dry ingredients in thirds, alternating with the yogurt, until the flour mixture and yogurt have been used and the batter is well blended and smooth. Gradually add the boiling water, beating slowly, for 2-3 minutes or until the batter is smooth and well blended. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake for 65-70 minutes or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cake rack to cool completely. Makes 12+ servings

Pear Torte

Creative People aren’t usually creative just about one thing. They think in unusual and varied ways about a lot.

Like my niece Rachel, who writes children’s books (such as Sometimes I’m Bombaloo and Justin Case) and young adult fiction (such as Lucky and Brilliant).

She decided she wanted to bake the Plum Torte recipe I posted a few months back. But plums aren’t in season now. So she made the cake with pears, and added a little vanilla to the batter, because pears and vanilla, well, it’s a perfect duo.

So here’s her recipe. We had this as one of the MANY desserts on Saturday night at her mother and father’s (my brother) annual Hanukkah party. It was DE-LISH!

Pear Torte

1/2 cup unsalted butter

3/4 cup plus one tablespoon sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon finely grated lemon peel

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

2 ripe pears, unpeeled, cored, sliced

lemon juice (about one tablespoon)

cinnamon (about 1/4 teaspoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, cream the butter and 3/4 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour, baking powder, lemon peel and salt and mix briefly to blend ingredients slightly. Add the eggs and vanilla extract beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the pear slices on top, pressing them slightly into the batter. Sprinkle the cake with the remaining tablespoon sugar. Squeeze some lemon juice over the cake and sprinkle with cinnamon. Bake for 55-60 minutes or until browned, set and crispy. Let cool. Makes 8 servings

Gingersnaps

Does Santa bring Hanukkah gifts?

A few years ago I was driving my granddaughter Lila home from preschool and I heard her tiny little voice say “you know grandma, I want Santa Claus to get me something for Hanukkah. He’s coming to town, don’tcha know?”

Wow, how do you keep yourself from chuckling at a statement like that?

And also, what do you say to a 2-1/2-year old kid from a Jewish family that doesn’t celebrate Christmas?

And also, I’m only the grandma. This is best left to the parents isn’t it? The old Jewish December Dilemma about what to tell your children about why we don’t have a tree or stockings or even Santa Claus.

But Lila’s question was a little different. She already knew that her family celebrates Hanukkah, not Christmas. She just placed Santa into the event. You know, the menorah, the latkes, the driedels and Santa.

I know all these issues get worked out in every family. Parents tell their children about Hanukkah/Christmas in the way that’s comfortable for them and at the age they feel it appropriate for their kids. I was just surprised it came up this way with Lila and at that age, because I suspected her parents hadn’t gotten to that yet.

When I asked Lila who told her that Santa comes on Hanukkah she said it was her nanny, who is Hindu.

Anyway, it’s 3 years later and all those issues are behind us. Lila and all my other grandchildren are thrilled with the 8-day Hanukkah celebration with its candles and chocolate coins and potato pancakes and gifts. And cookies too. We bake cookies at my house. Not to leave by the fireplace for Santa, but for us to all enjoy with a glass of milk.

Gingersnaps

• 1 cup vegetable shortening

• 1 cup sugar

• 1 egg

• 1/4 cup molasses

• 2 cups all-purpose flour

• 1 tablespoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 3/4 teaspoon ground ginger

• 3/4 teaspoon ground cloves

• 1/8 teaspoon grated nutmeg

• 3 tablespoons sugar

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Combine the shortening and sugar in the bowl of an electric mixer and beat at medium speed until well combined. Add the egg and molasses and beat until well blended. Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg and beat until the dough is well blended, smooth and uniform in color. Take off small pieces of dough and shape into small balls about one-inch in diameter. Roll the balls in the remaining sugar to coat the surface. Place the balls on the prepared cookie sheet, leaving an inch space between each ball. Bake cookies for about 12 minutes or until the cookies have spread and are flat and crispy, with lines on the surface. Repeat with remaining dough.

Makes about 6 dozen

Tagged: gingersnaps, cookies, Hanukkah

Chocolate Truffles

Chocolate instead of broccoli to stay healthy?

No, not really. But in a recent study the results indicated that eating chocolate might cut a woman’s risk for stroke. Read about it here.

This is not the first time I’ve heard that chocolate is healthy (it has flavanoids, which have anti-oxidant properties, which in turn help lower LDL (bad) cholesterol).

But this is the one of the only times I’ve heard someone caution women not to over-interpret the results. Like, do not substitute chocolate for broccoli. And a cardiologist who was interviewed said that although chocolate may be good for you, maybe the study results would have been similar if they used apple skins or grapes.

I’ve always wondered about some of these studies. I wonder whether you can prove whatever you want depending on how you go about the study.

Well, I am no scientist, so I don’t know.

But I do remember, many years ago, when the information regarding dietary fat was still in its infancy and Nabisco came out with SnackWells, the so-called “healthy” cookies because they were lower fat. And people started eating SnackWells because they thought it was okay. And judging from the number of people I met (and watched at the supermarket) who ate boxes and boxes of those cookies, most didn’t seem to realize that it’s way too many calories and that it might be more harmful than if you ate a butter cookie or two.

So the broccoli warning makes sense.

But if you want to eat something delicious and chocolate-y — for your health — try these truffles. They are amazingly easy to make and you can give them away as gifts so they’re good for the upcoming holiday season.

But don’t eat the whole batch at once.

Chocolate Truffles

• 1/2 pound semisweet or bittersweet chocolate
• 3/4 cup heavy cream
• 4 teaspoons brandy or rum or 1 teaspoon vanilla extract
• 5 tablespoons butter at room temperature
• 1/2 cup unsweetened cocoa powder, sprinkles, toasted coconut, ground nuts, etc. (approximately)

Chop the chocolate in a food processor into small bits. Heat the cream over medium heat until it is hot and bubbles form around the edges of the pan. With the processor on, pour in the cream through the feed tube and process  until well blended (you may have to scrape the sides of the bowl once or twice). Refrigerate the mixture for 30 minutes. Add the brandy or rum and the softened butter and blend them in thoroughly. Spoon the mixture into a bowl and refrigerate for at least one hour or until the mixture has firmed enough to form a soft “dough.” Take small pieces of the dough and shape into small balls. Place the balls on waxed paper or aluminum foil on cookie sheets. Refrigerate until firm, at least 30 minutes. Roll the balls in cocoa, sprinkles, etc.

Makes about 3 dozen. 

Honey Cookies

Still thinking honey. This time, more or less, a sweet little treat to greet people when they come to my house for the Break-the-fast on Saturday night. I’ve noticed over the years that when people haven’t eaten for a long time they can’t just go at it and shovel in food. They need to nibble first. 

For a few years I served homemade hummus as a starter food. But somehow so many people went right over to the dessert trays and took a cookie or two that now I keep the hummus for the main meal buffet and have a plate of sweet cookies available before we actually have dinner.

My friend Susan always brought cookies, but as I mentioned, she isn’t coming this year. So, I’ll serve crescent cookies and plum torte. My friend Barbara’s daughter-in-law Karen will bring chocolate chip cookies and my daughter Gillian will bake an apple cake.

But because I also still have honey on my mind, in hopes for a sweet new year, I will also bake honey cookies today.

Honey Cookies

1/2 cup melted butter or margarine, cooled

1/4 cup honey

1/4 cup sugar

1 teaspoon baking soda

1 large egg yolk

1/2 teaspoon grated fresh orange peel

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1-1/2 cups all-purpose flour

1 large egg white

crystal sugar

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In the bowl of an electric mixer combine the melted butter, honey, sugar, baking soda, egg yolk, orange peel, vanilla extract and salt. Beat at medium speed for about one minute or until the ingredients are thoroughly blended. Add the flour and blend it in to make a soft dough. Pinch off heaping teaspoons of dough and roll them on a floured surface to make balls about 1-inch in diameter. Beat the egg white until it is thick and foamy. Dip the balls into the egg white to coat the entire surface. Press the balls on one side in some crystal sugar (or sprinkle the crystal sugar on top). Place the balls (sugared side up) on the cookie sheet, leaving some space (about an inch) between them. Bake for 8-10 minutes or until golden brown. Let cool for 10 minutes, then place on a cookie rack to cool completely. Makes about 36

Another Plum Torte

Another recipe for Plum Torte?

Yeah. Why not?! 

Because it’s one of the best of the best cakes to eat. No, don’t say you like chocolate cake or coconut cake better. Plum Torte serves an entirely different purpose. You can’t compare it to any other cake. It’s its own thing.

I have no idea why Plum Torte is a typical Rosh Hashanah-Yom Kippur Break-the-Fast dessert. Maybe it’s because those lovely little Italian prune plums needed for the recipe are in season at about the same time as the Jewish High Holidays. All I know is that this was one of THE desserts for the holidays even when I was a little girl.

There are dozens of recipes for it. Plum Torte is one of those recipes like apple pie. Everyone who bakes one does a little something different. The New York Times used to print their tried-and-true recipe every September. I’ve made that one and it is quite good. This one is even better. I just made two to freeze and reheat for my annual Break-the-Fast Saturday night:

Plum Torte

• 1/2 cup unsalted butter

• 3/4 cup plus one tablespoon sugar

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon finely grated lemon peel

• 1/4 teaspoon salt

• 2 large eggs

• 15 prune plums, pit removed, quartered

• lemon juice (about one tablespoon)

• cinnamon (about 1/4 teaspoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, cream the butter and 3/4 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour, baking powder, lemon peel and salt and mix briefly to blend ingredients slightly. Add the eggs and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the plum quarters on top, pressing them slightly into the batter. Sprinkle the cake with the remaining tablespoon sugar. Squeeze some lemon juice over the cake and sprinkle with cinnamon. Bake for 55-60 minutes or until browned, set and crispy. Let cool.

Makes 8 servings