From WW; makes 16
3/4 cup(s) matzo cake meal
1/4 cup(s) Manischewitz Potato Starch, or other brand
12 large egg(s), separated (yes, that almost made me faint...)
1 1/2 cup(s) sugar
1/4 cup(s) fresh orange juice
2 tsp orange zest, finely chopped
1/3 cup(s) preserves, raspberry-variety
1 cup(s) unsweetened frozen raspberries, or fresh raspberries
Directions:
1. Preheat oven to 350.
2. Sift matzo cake meal with potato starch over a large bowl; sift again and set aside.
3. In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside.
4. In a large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well.
5. Fold egg whites into yolk mixture until just blended. Sift in matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan.
6. Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan. (If you do not have a pan with feet, invert pan over a wine or beer bottle.)
7. Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
8. When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate.
Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake and about 1 tablespoon of sauce per serving. 4 WW points per slice w/sauce.
Sunday, April 25, 2010
Dutch Apple Pie
Modified from a WW cookbook
Ingredients
Pastry dough
Filling:
1/3 c Splenda (or sugar, if you prefer)
1 tsp cinnamon
1/4 tsp salt
4 large apples, about 1.5 lbs, peeled, cored, and sliced into 1/4"-thick slices
2 Tbsp lemon juice
Topping:
1/4 c flour
1/4 c wheat flour
2 Tbsp rolled oats (old-fashioned style)
2 Tbsp canola oil
1 Tbsp sugar
1/2 tsp cinnamon
Directions:
1. Preheat oven to 375
2. Roll out the pastry dough between two large squares of parchment paper or wax paper, to ~12" diameter; ease dough into a 9" pie plate, pressing it against the side of the plate. Trim off any excess dough (I didn't have excess, fwiw)
3. Combine Splenda/sugar, cinnamon, and salt in a large bowl. Add the apples and juice and toss to mix well. Spoon into the pie shell.
4. Place topping ingredients in a medium bowl and stir with a fork. Squeeze mixture to form a loose ball, then break into small pieces and sprinkle evenly over the pie.
5. Bake pie 40 minutes, then loosely cover the pie with tinfoil. Bake another 15 minutes, until filling is bubbly and topping is golden. Let cool on a rack
6. Serve with vanilla ice cream ("lite" of course!) or fat-free whipped cream.
As prepared (with Splenda, but not including ice cream or whipped cream), 1/8 pie is 5 WW pts.
Ingredients
Pastry dough
Filling:
1/3 c Splenda (or sugar, if you prefer)
1 tsp cinnamon
1/4 tsp salt
4 large apples, about 1.5 lbs, peeled, cored, and sliced into 1/4"-thick slices
2 Tbsp lemon juice
Topping:
1/4 c flour
1/4 c wheat flour
2 Tbsp rolled oats (old-fashioned style)
2 Tbsp canola oil
1 Tbsp sugar
1/2 tsp cinnamon
Directions:
1. Preheat oven to 375
2. Roll out the pastry dough between two large squares of parchment paper or wax paper, to ~12" diameter; ease dough into a 9" pie plate, pressing it against the side of the plate. Trim off any excess dough (I didn't have excess, fwiw)
3. Combine Splenda/sugar, cinnamon, and salt in a large bowl. Add the apples and juice and toss to mix well. Spoon into the pie shell.
4. Place topping ingredients in a medium bowl and stir with a fork. Squeeze mixture to form a loose ball, then break into small pieces and sprinkle evenly over the pie.
5. Bake pie 40 minutes, then loosely cover the pie with tinfoil. Bake another 15 minutes, until filling is bubbly and topping is golden. Let cool on a rack
6. Serve with vanilla ice cream ("lite" of course!) or fat-free whipped cream.
As prepared (with Splenda, but not including ice cream or whipped cream), 1/8 pie is 5 WW pts.
Pie pastry dough (single crust)
From Weight Watchers
1 c all-purpose flour
1 Tbsp powdered sugar
1/2 tsp salt
3 Tbsp canola oil
1 Tbsp cold, unsalted butter, cut into pieces
1 tsp apple cider vinegar
4 Tbsp ice water
In a food processor, "pulse" the flour, sugar, and salt. Add the oil and butter, and continue to "pulse" until the mixture resembles coarse crumbs.
Combine the water and vinegar in a separate bowl, and pour through the food processor feed tube while continuing to pulse the mixture, just until dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate until chilled (at least 30 minutes, or up to 24 hrs).
1 c all-purpose flour
1 Tbsp powdered sugar
1/2 tsp salt
3 Tbsp canola oil
1 Tbsp cold, unsalted butter, cut into pieces
1 tsp apple cider vinegar
4 Tbsp ice water
In a food processor, "pulse" the flour, sugar, and salt. Add the oil and butter, and continue to "pulse" until the mixture resembles coarse crumbs.
Combine the water and vinegar in a separate bowl, and pour through the food processor feed tube while continuing to pulse the mixture, just until dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate until chilled (at least 30 minutes, or up to 24 hrs).
Sunday, March 21, 2010
Vegetable Kugel (aka Kugel Cake)
My boys love this so much they will eat it 4x a day during Passover (breakfast, lunch, dinner, dessert...). The original recipe uses more margarine, but I find it tastier with a reduced quantity (as shown below). Enjoy!
Adapted from The Jewish Holiday Kitchen
Ingredients:
(note: using a food processor makes this really easy to prepare, given all the grating...)
1 C grated raw apple (1/2 lb)
1 C grated raw sweet potato (1/4 lb)
1 C grated raw carrot (1/4 lb)
1 C matzah meal (or ~2 C flour)
1/4 C margarine (or butter)
1 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 C sugar (optional, or use Splenda)
Directions:
1. Preheat oven to 325F. Grease a 10-inch casserole or muffin tins.
2. Mix all ingredients together.
3. Pour into baking dish. Cover with aluminum foil and bake 45 minutes. If using muffin tins, bake 30 minutes.
4. Raise oven to 350F, remove cover, and bake an additional 15 minutes. Slice and eat hot as a vegetable, or for breakfast or lunch in place of Matzoh during Passover. Tastes like unfrosted carrot cake—yum!
Note: if you make a double, triple, or quad recipe (which we often do) and bake in a larger casserole, you will need to bake for an hour or more, depending on size.
Adapted from The Jewish Holiday Kitchen
Ingredients:
(note: using a food processor makes this really easy to prepare, given all the grating...)
1 C grated raw apple (1/2 lb)
1 C grated raw sweet potato (1/4 lb)
1 C grated raw carrot (1/4 lb)
1 C matzah meal (or ~2 C flour)
1/4 C margarine (or butter)
1 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 C sugar (optional, or use Splenda)
Directions:
1. Preheat oven to 325F. Grease a 10-inch casserole or muffin tins.
2. Mix all ingredients together.
3. Pour into baking dish. Cover with aluminum foil and bake 45 minutes. If using muffin tins, bake 30 minutes.
4. Raise oven to 350F, remove cover, and bake an additional 15 minutes. Slice and eat hot as a vegetable, or for breakfast or lunch in place of Matzoh during Passover. Tastes like unfrosted carrot cake—yum!
Note: if you make a double, triple, or quad recipe (which we often do) and bake in a larger casserole, you will need to bake for an hour or more, depending on size.
Sunken Apples and Honey Tart
From Kosher by Design (seen in Pittsburgh Post Gazette)
Ingredients:
1/3 C honey
2 T fresh lemon juice
3 medium tart cooking apples, each peeled, cored, and cut into 8 wedges
3/4 C sugar
6 T margarine, softened
1/4 C dark brown sugar
1 t vanilla
2 large eggs
1 t lemon zest (optional)
1 C flour
1 t baking powder
1/4 t salt
1 T sugar
1/2 t ground cinnamon
Directions:
1. Preheat oven to 350OF. Coat a 9-inch springform pan with nonstick baking spray.
2. Combine the honey and lemon juice in a large nonstick skillet, and bring to a simmer over medium heat. Add the apples and cook 12-14 minutes until almost tender, stirring occasionally to coat the apple wedges. Remove skillet from heat and set aside.
3. In the bowl of a mixer, combine the 3/4 cup sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 45 seconds to 1 minute. Add the eggs and beat until smooth. Beat in lemon zest, if desired.
4. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low speed just until blended. Pour the batter into the prepared springform pan.
5. Remove apples from the skillet with a fork or slotted spoon, discarding the liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine 1 T sugar with the cinnamon and sprinkle the mixture evenly over the tart.
6. Bake for 1 hour. Place on a rack to cool completely in the pan. Release the sides of the springform pan to serve; makes 8-10 servings.
Note: great for Rosh Hashanah. Not at all dietetic, but very tasty! If you think your oven runs hot, be sure to bake at a lower temp, or the tart will darken too much.
Ingredients:
1/3 C honey
2 T fresh lemon juice
3 medium tart cooking apples, each peeled, cored, and cut into 8 wedges
3/4 C sugar
6 T margarine, softened
1/4 C dark brown sugar
1 t vanilla
2 large eggs
1 t lemon zest (optional)
1 C flour
1 t baking powder
1/4 t salt
1 T sugar
1/2 t ground cinnamon
Directions:
1. Preheat oven to 350OF. Coat a 9-inch springform pan with nonstick baking spray.
2. Combine the honey and lemon juice in a large nonstick skillet, and bring to a simmer over medium heat. Add the apples and cook 12-14 minutes until almost tender, stirring occasionally to coat the apple wedges. Remove skillet from heat and set aside.
3. In the bowl of a mixer, combine the 3/4 cup sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 45 seconds to 1 minute. Add the eggs and beat until smooth. Beat in lemon zest, if desired.
4. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low speed just until blended. Pour the batter into the prepared springform pan.
5. Remove apples from the skillet with a fork or slotted spoon, discarding the liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine 1 T sugar with the cinnamon and sprinkle the mixture evenly over the tart.
6. Bake for 1 hour. Place on a rack to cool completely in the pan. Release the sides of the springform pan to serve; makes 8-10 servings.
Note: great for Rosh Hashanah. Not at all dietetic, but very tasty! If you think your oven runs hot, be sure to bake at a lower temp, or the tart will darken too much.
Lokshen Kugel (Sweet Noodle Kugel)
From Layah Greenwald (aka Mama)
Ingredients:
12 oz pkg broad egg-style (with or without yolks)
2 eggs
8 oz cream cheese (nonfat or lowfat)½ stick margarine
½ c Splenda or sugar
2 c skim milk
½ c golden raisins
1 can crushed pineapple, drained
topping of crushed corn flakes
Directions:
1. Preheat oven to 375
2. Cook noodles until just done (not too soft); drain and return them to the pot
3. Add eggs, cream cheese, butter, and sugar to the noodles and stir
4. Heat milk in microwave and add to noodle mixture
5. Stir in raisins and pineapple
6. Pour into 9x13 baking pan, top with about 1 cup of lightly crushed corn flakes
7. Bake 1 hour, uncovered, or until golden brown
Ingredients:
12 oz pkg broad egg-style (with or without yolks)
2 eggs
8 oz cream cheese (nonfat or lowfat)½ stick margarine
½ c Splenda or sugar
2 c skim milk
½ c golden raisins
1 can crushed pineapple, drained
topping of crushed corn flakes
Directions:
1. Preheat oven to 375
2. Cook noodles until just done (not too soft); drain and return them to the pot
3. Add eggs, cream cheese, butter, and sugar to the noodles and stir
4. Heat milk in microwave and add to noodle mixture
5. Stir in raisins and pineapple
6. Pour into 9x13 baking pan, top with about 1 cup of lightly crushed corn flakes
7. Bake 1 hour, uncovered, or until golden brown
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)
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)
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