Green Tomato Spice Bread

 

Makes 2 loaves, 12 slices each

Ingredients:
3 2/3  cups  all-purpose flour
1 tablespoon  baking powder
1 tablespoon  baking soda
1/2  teaspoon  salt
1  teaspoon  ground cinnamon
1  teaspoon  ground nutmeg
1/2  teaspoon  ground allspice or cloves
1 2/3  cups  granulated sugar
2 large egg whites
1/2  cup  canola oil
1/2  cup buttermilk
2  large eggs
15 ounces of pureed (or very finely chopped) green tomatoes*
Cooking spray
1/2  cup  chopped walnuts (optional)
1/2 cup raisins or craisins (optional)

Directions:
Preheat oven to 350°. 

In a large bowl, combine flour and next 6 ingredients (through allspice/cloves) in a bowl. Mix with a fork or whisk.

In another large bowl, combine sugar, egg whites, oil, buttermilk, and eggs; beat with a mixer at high speed until well blended. Add tomatoes, beating at low speed until blended. Add flour mixture (and optional nuts/fruit) to tomato mixture, beating at low speed just until combined.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

*Any green tomatoes will do: large, small, in-between. I recommend that you chop them in a food processor or high-quality blender (we have a BlendTec) until pureed, then strain most of the liquid. Add 1 tbsp salt, stir, and let stand 10 minutes. More liquid will appear because of the brining. Rinse well a few times, and drain again. Four cups of tomatoes will generally process down to about 15 ounces pureed.

Paw Paw Cookies

Adapted from recipes on Purdue and Kentucky State websites

Ingredients:
1 1/2 c. paw paw pulp
3/4 c. shortening
1 1/3 c. sugar
1 egg
3 c. all-purpose flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon

Directions:
Preheat oven to 350.
In a large mixing bowl, cream the shortening and sugar thoroughly.
Add egg and paw paw and mix until smooth.
In a separate bowl, mix all dry ingredients.
Gradually add dry ingredients to paw paw mix.
Form dough into small balls and place on cookie sheet.
If desired, Press into round flat shape with the bottom of a glass that has been lightly greased (otherwise, cookies will retain round shape).
Bake 12-15 minutes.

Note: paw paws are ripe for a brief period in September-October, but their pulp can be frozen until needed. It's much easier to obtain pulp from overripe paw paws (the ones that fall off the tree when you try to pick them, or even those that are newly fallen to the ground).

Green Tomato Cake (Sukkot Cake)

Adapted (and lightened!) from allrecipes.com; serves 24.

Ingredients:
4 cups chopped green tomatoes
1 tablespoon salt
½ cup unsweetened applesauce
1 Tbsp margarine (I use pareve/lactose free)
1 cup granulated sugar AND 1 cup Splenda (or, for those who don't like sucralose, 2 c sugar)
2 eggs
1 ½ cups all-purpose flour
½ cup wheat flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

Directions:
1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water, drain, and puree.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
3. Cream butter and sugar. Add eggs and beat until creamy.
4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Nutrition info (based on adapted recipe)
114 calories, 3 g fat. 1 g fiber (2 WW pts per slice, not including frosting)