26 July 2015 - 10 Av 5775 - י' אב ה' אלפים תשע"ה
Sweet Potato Apple Bake Print E-mail

6 medium sweet potatoes
1 1/2 - 2 cups thinly sliced Cortland (or other firm) apples
lemon juice (optional and only if needed)
1/2 cup brown sugar
3 Tablespoons margarine
1/2 cup water and or apple cooking water
Oven at 350

Boil potatoes whole with peels on in enough water to cover for about 30-45 minutes (until they are soft).

Drain and cool them and then peel them.

Cut them into 1/2 inch chunks.

Cook apple slices until tender in water just to cover.

Drain and save water if desirable.

Grease a baking dish. lay potatoes and apples in alternating layers.

Sprinkle with brown sugar and lemon juice and a dash of cinnamon.

Dot with margarine.

Pour 1/2 cup water over them and bake uncovered for 1 hour.

Serves 6-8

Submitted by Amy Cohen


(Issue October 2008) 

Honey Almond Cookies Print E-mail

2         cups all-purpose flour
1/2      teaspoon baking soda
1/8      teaspoon salt
1/3     cup granulated sugar
1/3     cup honey
1/4     cup butter or stick margarine, softened
2         tablespoons vegetable oil
1 1/2  teaspoons vanilla extract
1         teaspoon almond extract
1         large egg white Cooking spray
1/4     cup sliced almonds, chopped


Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking soda, and salt in a bowl.

Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended.

Add extracts and egg white to sugar mixture. Beat until well-blended.

Stir in flour mixture (dough will be sticky).

Coat hands lightly with cooking spray; divide dough into 2 equal portions.

Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.

Preheat oven to 375° F (or 190° C).

Cut each log into twenty four 1/4-inch-thick slices, and place 1 inch apart on baking sheets coated with cooking spray.

Press almonds into cookies.

Bake at 375°F (or 190° C), for 9 minutes. Cool 2 minutes or until firm.

Remove cookies from pans; cool on wire racks.

Makes 4 dozen cookies

Recipe sourced from dianasdesserts.com

(Issue September 2008) 

Meatless Chopped "Liver" Spread Print E-mail

This recipe was included in a Passover Cookbook but is a good healthy option year-round. It is an opportunity to serve a 'traditional' Jewish favourite with a contemporary twist.

1/2 lb. mushrooms, chopped
1 small onion, chopped
3 Tbsp. oil
1 cup chopped walnuts
Salt and pepper, to taste
1 Tbsp. water

Sauté the mushrooms and onion in the oil for 8 minutes.

Pour into a blender or food processor, adding walnuts, seasonings, and water.

Blend until smooth. Serve on matzo or crackers as a spread.

Makes 1 cup


Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler

Provided by Vegetarian Resource Group (VRG.org).


(Issue July/August 2008) 

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