is for Apples: A-peel-ing Apple Desserts!
This article first appeared on www.ou.org
11 October 2007
The weather is quickly turning cooler and the days are getting shorter.
hard to believe that fall is finally here. When my children were young, they
loved to go apple-picking, bringing home bagfuls of apples to use in all sorts
of ways. Thereís nothing like eating a crisp, juicy apple right off the
Some people love their apples crisp and tart, whereas others prefer them sweet
and juicy. Apples are very versatile and are popular in many desserts: they
can be baked in crisps, pies, cakes, muffins or quick breads. My Baba Masha
always had homemade applesauce in her refrigerator and baked apples were one
of my favorite desserts.
Everyone is familiar with the popular saying: ďAn apple a day keeps the
doctor away!Ē My new cookbook NORENEíS HEALTHY KITCHEN: Eat YOUR Way to
Good Health (Whitecap) focuses on healthy eating and uses an apple icon
throughout the book, with an apple on the cover as well.
Here is a terrific honey cake (just one of the 600 delicious, heart-healthy
recipes in this 500 page cookbook that took me 4 years to write!) that is much
lower in carbs than a traditional honey cake and has the added benefit of
soluble fiber from the apples and carrot. It uses green tea as the liquid, so
make a big pot of tea, use some of it in the batter, then pour yourself a cup
and relax while itís baking. Enjoy without guilt!
APPLES ĎN HONEY CAKE
by Norene Gilletz
This high, moist cake is ideal for the Jewish High Holidays because it
combines three traditional ingredientsóapples, carrot, and honey. A food
processor helps speed up preparation. If you donít have a large food
processor, see Chefís Secret below.
3 large eggs (or 2 large eggs plus 2 egg whites)
1/2 cup canola oil
1 cup honey
1/2 cup lightly packed brown sugar
2 tsp pure vanilla extract or brandy
1 1/2 cups whole wheat flour
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/8 tsp salt
3/4 cup cold tea (green tea is a great choice)
1/4 cup orange juice (preferably fresh)
2 medium apples, peeled, cored, and grated (about 1 cup grated)
1 medium carrot, grated (about 1/2 cup grated)
1. Preheat the oven to 350įF. Spray a 12-cup fluted tube pan with cooking
2. In a food processor fitted with the steel blade, process the eggs, oil,
honey, brown sugar, and vanilla extract for 2 to 3 minutes or until smooth and
creamy. Donít insert the pusher into the feed tube while processing.
3. Add the flours, baking powder, baking soda, cinnamon, and salt to the
processor bowl. Then add the tea and orange juice and process with several
on/off pulses, just until combined. Add the grated apples and carrot and
process with several quick on/off pulses, until combined.
4. Pour the batter into the prepared pan and spread evenly. Bake for 65 to 70
minutes or until a cake tester or toothpick inserted into the center of the
cake comes out clean. Let cool for 15 minutes before inverting the pan and
unmolding the cake onto a serving plate.
Yield: 20 servings. Freezes well for up to 3 months.
206 calories per serving, 34.8 g carbohydrate, 1.8 g fiber, 3 g protein, 6.7 g
fat (0.7 g saturated), 32 mg cholesterol, 142 mg sodium, 108 mg potassium, 1
mg iron, 45 mg calcium
Too much batter? If thereís too much batter to fit in your processor,
process the eggs, oil, honey, brown sugar, and vanilla extract for 2 to 3
minutes. Transfer mixture to a large mixing bowl. Add the dry ingredients, tea
and orange juice to the bowl; mix just until blended. Stir in the grated
apples and carrot and bake as directed.
more information and recipes from Norene's
Healthy Kitchen, CLICK
To order Norene's
Healthy Kitchen, CLICK
Myra Goodman knows all about apples. She is the co-author of Food to Live By
(Workman) and Myra and her husband Drew founded Earthbound Farm in 1984. She
has been creating recipes and cooking with their organic food for years,
creating flavorful fresh dishes using the bounty of the harvest. In her
beautifully illustrated cookbook, she offers the following Field Guide to some
of her favorite apples:
BRAEBURN: A fifty-year old New Zealand variety, it is prized for its crisp and
juicy flesh and sweet-tangy flavor thatís excellent eaten fresh as well as
FUJI: It was developed in Japan by crossing a Red Delicious and the Ralls
Janet, an heirloom that contributes an extra-crisp texture and sweet taste.
Fuji is terrific eaten fresh or sliced on salads.
GALA: Originally developed in New Zealand, it is juicy and crisp, with a mild,
sweet flavor. Itís best enjoyed sliced on salads or eaten fresh, rather than
used in baking.
SMITH: This variety has a bright green skin and crunchy, tart flesh,
and makes an excellent cooking apple thatís also delicious eaten fresh. The
apple is named for Maria Smith, who was an orchardist in the 19th century in
JONAGOLD: This variety combines the best of a tart Jonathan and a honey-sweet
Golden Delicious - a delicious combination thatís great for salads and
snacking, as well as for baking in a pie or crisp.
PINK LADY: This is the brand name for the Cripps Pink variety, with a
pink-blushed flesh. Its popularity is due to a delightfully crisp texture and
sweet-tart taste, as well as itís pretty color.
Myra writes: ďJust before the leaves turn red and amber, itís time to
search out the first freshly picked apples of the season. Thanks to their long
storage life, apples are available year-round, perfect for my favorite warm
apple crisp, topped with crunchy, buttery streusel and a scoop of slowly
melting vanilla ice cream. This crisp is so simple to make, especially if you
use an old-fashioned apple peeler and corer with a hand crank, which can be
found at most kitchen stores.Ē
GOODMANíS AUTUMN APPLE CRISP
Source: Food to Live
By, co-authored by Myra Goodman
4 pounds (about 10) small Granny Smith or pippin apples, peeled, cored and cut
into 1/4 inch slices
Juice of 2 lemons
1 cup whole wheat pastry flour
1 1/2 cups firmly packed light brown sugar
2 tbsp ground cinnamon
8 tbsp (1 stick) salted butter, softened
Vanilla ice cream or Sweetened Whipped Cream for serving, optional (below)
1. Position a rack in the lower third of the oven and preheat the oven to 375
2. Place the apple slices in a 9 x 13-inch baking pan. Add the lemon juice and
toss to prevent the apples from discoloring.
3. Place the flour, brown sugar, and cinnamon in a medium-size bowl and whisk
to blend. Add the butter. Using your fingers, blend the butter into the flour
mixture until it resembles coarse meal. Sprinkle the topping evenly over the
apples, but do not pack it down.
4. Bake the crisp until the apples are tender when pierced with a fork, the
juices bubble up around the edges of the baking pan, and the topping is crisp
and brown, 40 to 50 minutes. Serve the crisp hot or warm with vanilla ice
cream or whipped cream, if desired.
Makes one 9 x 13-inch crisp.
SWEETENED WHIPPED CREAM
Sweet whipped cream makes even a simple dessert special, adding a lavish touch
to fresh fruit, pies, gingerbread, and cakes. While the texture is best if you
use the whipped cream right away, any thatís left over can be refrigerated
overnight, covered with plastic wrap. The next morning youíll enjoy the
special treat of adding a dollop to coffee or hot chocolate.
1 cup heavy (whipping) cream, chilled
3 tbsp confectionersí sugar
1 tsp pure vanilla extract
1. Chill a medium-size mixing bowl and mixer blade in the freezer until ready
to use (at least 20 minutes).
2. Add the cream to the chilled bowl. Beat the cream, using an electric mixer,
starting on low and increasing the speed as the cream begins to froth.
3. Gradually add the sugar and vanilla and continue to beat until the cream
holds soft peaks, 2 to 3 minutes. For the best texture, use whipped cream
immediately, or refrigerate, covered, for up to 1 hour.
Makes about 2 cups.
Here is a scrumptious apple-packed pie from my foodie-friend and cookbook
author, Penny Eisenberg. Itís an excellent choice for those looking for a
perfectly pareve pie to serve with a meat meal. This recipe uses a combination
of three different kinds of apples - itís totally apple-icious!
PENNYíS APPLE PIE
Source: Amazing Dairy-Free Desserts
by Penny Wantuck Eisenberg
dough one day ahead.
To create a flaky crust, I use shortening and add margarine and sugar for
flavor. Using some cake flour ensures that the crust will be tender. Doughs
made with margarine are softer than those made with butter, so I recommend
refrigerating the dough overnight. For the filling, I like Granny Smith apples
for their texture, Golden Delicious for sweetness, and McIntosh for tart apple
flavor. Use spices to suit your taste.
Flaky Pie Crust:
2 cups all-purpose flour, fluffed, scooped and leveled into measuring cups
1/2 cup sifted cake flour, spooned into a measuring cup
1 teaspoon salt
1 tablespoon sugar
10 tablespoons shortening, frozen and cut into 1/2-inch cubes
1/2 stick plus 1 tablespoon (5 tablespoons total) unsalted non-dairy stick
margarine (such as Fleischmann'sģ), frozen and cut into 1/4-inch slices
1/4 cup ice water, divided
5 medium Granny Smith apples
1 medium golden Delicious apple
2 medium McIntosh apples
1 cup packed light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup cornstarch
1 tablespoon unsalted non-dairy stick margarine, cut into 1/4-inch cubes
1 large egg white, whisked
1 teaspoon sugar
Place the flours, salt and sugar in a food processor bowl. Pulse to mix
everything together. Place the shortening and margarine on top of the dry
ingredients. Pulse until the fats are cut into pea-size bits. Transfer the
mixture to a bowl. Sprinkle on 3 tablespoons ice water. Mix with a fork and
then, using your fingertips, press the mixture into a solid mass. If
necessary, add more water to bring the dough together. Divide the dough in
half. Wrap each piece in plastic wrap and refrigerate overnight.
Preheat the oven to 425 degrees F. with a rack in the middle of the oven.
Grease and flour an 8-inch glass pie plate.
Roll 1 piece of dough into an 11 or 12-inch circle about 1/8-inch thick (see
sidebar). Fold the dough into quarters, transfer the dough to the pie plate
and open the dough up so that it fits into the pan. There should be several
inches of overhang. Trim the dough to 1/4-inch beyond the rim.
For the filling, peel, core and cut the apples into 1/4-inch slices. Place 10
cups apples into a large bowl along with the brown sugar, cinnamon, nutmeg and
cornstarch. Discard any remaining apples.
Roll out the remaining dough making it larger than the bottom crust, so that
it will fit over the mounded apples. Spoon the fruit into the crust-lined pie
plate, mounding it high in the pan. Dot with the margarine. Add the top crust.
Trim the top crust so it is the same size as the bottom crust. Squeeze the two
edges together and then roll the edge up to make a nice border on the pan rim.
Flute the edge with your thumbs or use a fork to press the edge down. Make 4
or 5 slits in the pie with a sharp knife. Brush the crust with the whisked egg
white and sprinkle with the sugar.
Place the pie on a baking sheet. Bake the pie for 25 minutes. Reduce the
temperature to 375 degrees F and bake for another 30 to 40 minutes more until
both the top and bottom crusts are golden. Cool at least 30 minutes before
Serves 6 to 8.
For a foolproof rolling method, cut open a jumbo zip-top bag so that it is
hinged on one long side. Flour the inside of the plastic and place the dough
inside. Roll the dough to 1/8-inch thickness, flipping the plastic over and
flouring the dough as necessary.
For best results, the pie should not be made more than 8 hours in advance
(leave uncovered at room temperature). Rewarm it at 350 degrees F. for 15
minutes. Leftover pie should be covered and refrigerated. Heat at 350 degrees
F to re-crisp the top crust.
Apples arenít just for dessert! This delicious vegetable tsimmes comes from
my friend cookbook author and food writer Ethel Hofman. It's from the UK
edition of Mackerel at Midnight, which is published by Mercat Press,
Edinburgh. This recipe is quite unusual because it uses dried apples in
combination with other dried fruits.
Ethel Hofman wrote: ďTzimmes is the Yiddish for a mixture Ė a mishmash of
ingredients when all cooked together becomes a delicious, fragrant dish. It
may be made with brisket but in our house, it was meatless made with potatoes,
carrots, and dried fruits, then baked slowly in the oven. Itís absolutely
Some form of tzimmes is always served at Rosh Hashanah, symbolizing a year of
sweetness and happiness. Itís also excellent for Shabbat or any of the High
ETHELíS VEGETABLE TZIMMES
Source: Mackerel at Midnight by Ethel Hofman
1 medium onion, cut in 1-inch chunks
2 medium carrots, sliced 1/2-inch thick
3 medium potatoes, peeled and cut in 1-inch chunks
1 cup dried apricots
1 cup pitted prunes
1/2 cup dried apple rings
1 1/2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons dark brown sugar or to taste
1 1/2 teaspoons ground ginger
In a large, heavy pot, place the onion, carrots, potatoes, apricots, prunes
and apple rings. Sprinkle salt and pepper over. Stir in 3 tablespoons sugar
and ginger. Pour just enough hot water over to cover. Bring to boil over high
heat. Reduce heat to simmer. Cover and cook for 1 hour or until the vegetables
are tender. Add a little more hot water if mixture is getting too dry. Serve
hot as a side dish with meats, fish or poultry.
Serves 4 to 6.