Tag Archives: Jewish Holiday cooking

Applesauce and Raisin Cake – an Homage to the Bundt Queen

I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. She made this cake for everyone last New Years  and I have been wanting to try it ever since.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. This cake has a slightly spicy flavoring, and is just so darn good. I am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate!

This cake can be a wonderful addition to your holiday table, applesauce and raisins just so perfect for Rosh Hashana.

Ingredients:

1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature.  I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)

*if baking for the Jewish Holidays and don’t want to use butter you can use margarine

3 cups all-purpose flour

2 cups sugar

2 eggs (at room temperature)

2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated

2 teaspoons baking soda

1 cup raisins

Lemon/Orange Icing ingredients:

1 cup confectioner’s sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees.

In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.

Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.

Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.

Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.)  When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.

Instructions for icing:

Sift the confectioner’s sugar and cinnamon into a small bowl.

Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.

*should be enough icing for 1 Applesauce Raisin Cake

One Very Easy Kugel

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Uncooked Noodles in Glass Pyrex Baking Dish

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Uncooked Noodles in Custard before topping

IMG_5330 My Sister in Law Susan found this recipe and told me to try it a while ago. I finally got around to making it, writing it up and photographing it. Perfect timing for the Jewish Holidays. I think this is a perfect recipe for everyone, both beginners and experienced cooks alike.

The awesome thing about this kugel is that you don’t have to cook the noodles before you use them.  I love the one pot meals and have posted a few on my blog already. The noodles will cook in the liquid perfectly. I probably took the kugel out of the oven after 50 minutes. Of course we will heat it up again before we serve it.

I used whole milk but you can probably use 2%. You can probably get away with a little less butter but I used a whole stick and I used reduced fat not fat-free sour cream. I mean this is Noodle Pudding we’re talking about , the calories are off the charts! At least I will be fasting on Saturday so I can rationalize the amount of calories in this insanely delicious noodle kugel once I sit down to eat it.

This is not a cloyingly sweet kugel, you can add an additional teaspoon of vanilla to egg mixture if you’d like

Thanks to Susan for turning me on to this delicious concoction. I always appreciate a new recipe.

Ingredients:

1 bag of wide egg noodles ( 12 oz. bag)

1 cup dark raisins

5 large eggs ( at room temperature please)

1 cup sour cream ( reduced fat OK no fat free please)

1/2 up ( 1 stick) unsalted butter, melted and cooled

1/3 cup sugar

4 cups whole milk ( 2% would probably be fine)

*tsp of vanilla extract ( optional)

topping

3 cups cornflakes, coarsely crushed

1/4 cup (packed) dark brown sugar

Directions:

Preheat oven to 350 degrees ( I sprayed a 9 x 13 glass baking dish with Bakers Joy Spray ( love).

Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins.

Whisk eggs, sour cream, butter and sugar in a large bowl until smooth. Whisk in milk and pour over noodles. Let kugel stand for about 5 minutes.

I put cornflakes in a large plastic bag and crushed them up with the back of a wooden spoon. Mixed the crushed cornflakes with the 1/4 cup of dark brown sugar and sprinkled evenly over the kugel.

Bake kugel until set in center, app. 1 hour. I baked for less and just until kugel was set. Be careful that it doesn’t burn on top, if you see that happening throw a piece of tin foil over it for the last few minutes.

Cut kugel into squares, serve warm or at room temperature.

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Finished Product

Baked French Toast — all time best

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

Applesauce and Raisin Cake – an Homage to the Bundt Queen

I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. She made this cake for everyone last New Years  and I have been wanting to try it ever since.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. This cake has a slightly spicy flavoring, and is just so darn good. I am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate!

This cake can be a wonderful addition to your holiday table, applesauce and raisins just so perfect for Rosh Hashana.

Ingredients:

1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature.  I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)

*if baking for the Jewish Holidays and don’t want to use butter you can use margarine

3 cups all-purpose flour

2 cups sugar

2 eggs (at room temperature)

2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated

2 teaspoons baking soda

1 cup raisins

Lemon/Orange Icing ingredients:

1 cup confectioner’s sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees.

In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.

Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.

Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.

Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.)  When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.

Instructions for icing:

Sift the confectioner’s sugar and cinnamon into a small bowl.

Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.

*should be enough icing for 1 Applesauce Raisin Cake