|From: The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen|
Rosh Hashana is just around the corner, and if you’re looking for inspired recipe ideas to share with your members, look no further than our new Hadassah Everyday Cookbook. Author Leah Koenig describes her Apple Walnut Muffins as “reminiscent of a Rosh Hashana apple cake,” and her Slow Cooker Applesauce solves the problem of what to do with the bounty of fruit you come home with after apple picking.
Apple Walnut Bread
This super moist, nutritious quick bread is reminiscent of a Rosh Hashana apple cake. For a twist, pour the batter into cupcake or muffin trays. Pareve. Makes 2 loaves.
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
3 cups Golden Delicious or Granny Smith apples, peeled, cored and chopped
1 cup walnuts, chopped
1/4 cup ground flax seeds (flax seed meal)
Turbinado sugar (raw sugar; for sprinkling on top)
1. Preheat oven to 350 degrees. Combine both flours, salt, cinnamon and baking soda in a medium bowl and set aside. In a second bowl, mix together sugar, oil and vanilla.
2. Add eggs one at a time to wet mixture and stir to combine. Pour wet mixture into the dry ingredients and stir until thoroughly combined. Fold in apples and walnuts (the batter will be very thick).
3. Lightly grease two loaf pans and spread half of the batter into each. Sprinkle the tops with a little sugar and bake for approximately one hour, or until a toothpick stuck in the middle of the cake comes out clean.
Slow Cooker Applesauce
Apple picking is a popular activity in autumn, particularly leading up to Rosh Hashana, but what do you do with your bounty? Make a batch or two of this super simple applesauce and freeze any leftovers—you can reheat it for Hanukka and enjoy with your latkes all winter long. Makes 4–5 cups.
1. Place apple pieces in a large bowl; sprinkle with brown sugar, cinnamon and ginger, if using, and toss to combine.
2. Pour water into the bottom of a large slow cooker and add apple mixture. Cover and set slow cooker to low and cook for 8 hours, stirring occasionally. Serve at room temperature or cover and refrigerate.