Here are some ideas:
Grandma Ople's Apple Pie
This is no ordinary apple pie recipe, it is the best apple pie I have ever had.
1 recipe pastry for a 9 inch double crust pie, I used a store bought one
1/2 cup margarine (must be stick kind)
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees. Melt the margarine in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.
Mini Apple Tarts
This recipe is adapted from Susie Fishbein's Kosher by Design Short on Time. They are pretty time consuming, and well worth the effort.
3 apples, such as granny smith or braeburn, peeled and thinly sliced
1/2 lemon juiced
2 t. pure vanilla extract
1 sheet frozen puff pastry, such as Pepperidge Farms
4 T. margarine, melted
1/4 C. dark brown sugar
2 t. cinnamon
2 egg yolks beaten
1/4 C. apricot preserves
Place apple slices into a medium bowl. Toss with lemon juice and vanilla.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper
Allow the puff pastry to come to room temperature. Open the folds and cut into 9 equal squares. Roll each square with a rolling pin to make them bigger, keeping the square shape.
In a small pan over medium heat, melt the margarine, add the brown sugar, and cinnamon and stir until dissolved.
Brush each piece of puff pastry with the beaten egg yolk. Arrange the apple slices in a row. Brush with the margarine sugar mixture.
Fold 2 opposite sides down over the apples, creating a rectangle.
Bake for 20 minutes, until puffed and golden.
Melt the apricot preserves in a small pan over low heat. Brush this glaze over each tart while warm.
Gigi's Apple Cake
I found this recipe in Rachel Ray's magazine 5 years ago, and I have made it every Rosh Hashanah since.
1 cup canola oil, plus more for greasing
2½ cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3 teaspoons ground cinnamon
6 Granny Smith apples (about 1¼ pounds)—peeled, cored and thinly sliced
2¼ cups granulated sugar
4 large eggs
1/3 cup orange juice
2 teaspoons pure vanilla extract
Preheat the oven to 350°. Grease and flour a 12-cup bundt or tube pan. In a medium bowl, combine the 2-1/2 cups of flour with the baking powder and 2 teaspoons of the cinnamon. In a large bowl, toss the apples with 1/4 cup of the sugar and the remaining 1 teaspoon of cinnamon and set aside.
In a standing mixer fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1½ hours. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
Honey Spice Cookie Pops
1 spice cake mix, Duncan Hines
1 C. flour
1 stick margarine
1/4 C. honey
1 C. colored sugar or sprinkles
Preheat oven to 375 degrees. Cover a baking sheet with parchment paper.
Mix together the above ingredient with a hand mixer. Form dough into 1 inch balls. Roll in sprinkles. Place balls on the baking sheet 2 inches apart. Bake for 8-12 minutes, until done.
Remove from the oven and insert a popsicle stick in the bottom.
Well that's it for my Rosh Hashanah ideas. I hope I've been able to provide you with some sort of inspiration.
Have a good night! Pin It