Seven Sweet Ways to Start the New Year!

Seven Sweet Ways to Start the New Year!

Recipes for a Delicious Celebration

Jewish New Year

Best Wishes from Charles E. Smith Life Communities for a Healthy, Joyous and Productive New Year!

Louis Sugarman's Fruit Kugel

  • 1 lb medium/broad noodles, cooked
  • 1 stick butter or margarine, melted
  • 4 eggs, beaten
  • 3/4 C sugar
  • 1/2 C sour cream
  • 2 apples, peeled, cored & diced or thinly sliced
  • 8 oz can crushed pineapple, juice included
  • 1 C dried apricots, cut up (optional)
  • 1 C golden raisins
  • 1 tsp cinnamon
  • 3 T sugar

Preheat oven to 350°. In a large bowl, combine noodles with butter and eggs. Mix in sugar, sour cream, fruit and raisins. Pour into a greased 9" x 13" casserole dish. Mix together cinnamon and sugar and sprinkle over noodles. Bake 1 hour, until top is golden. SERVES 12.

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Apple Cake

  • 5-6 apples, thinly sliced
  • 5 T sugar
  • 2 tsp cinnamon
  • 4 eggs
  • 2 C sugar
  • 1 C oil
  • Juice of one orange
  • 2 1/2 tsp vanilla
  • 3 C flour, sifted
  • 3 tsp baking powder
  • 1/2 tsp salt

Preheat oven to 350°. Mix apples, sugar and cinnamon together in a small bowl; set aside. Sift flour with baking powder and salt. In a separate bowl, in the following order, beat together the eggs, sugar, oil, orange juice and vanilla. Gradually add the flour, mixing thoroughly with each addition. Butter a 10" tube pan. Alternate a layer of batter and a layer of apples, ending with a layer of batter. Bake for 1 hour and 20 minutes. Invert pan to cool. SERVES 8-10.

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Bubbie's Best Honey Cake

  • 3 1/2 C flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 C sugar
  • 3 eggs, separated
  • 1/4 tsp cream of tartar
  • 1/4 C oil
  • 1 lb honey
  • 1 1/3 C warm black coffee
  • 1 C slivered almonds (optional)

Preheat oven to 350°. Mix dry ingredients. Make a well and add egg yokes, oil, honey and coffee. Beat with spoon until smooth and well blended. In another bowl, add cream of tartar to egg whites. Beat until whites stand in very stiff peaks. Gently fold egg yolk mixture into egg whites. Fold in almonds if desired. Pour into ungreased 9" tube pan. Bake for 55-60 minutes. Invert cake pan on wire rack until cool. Remove. SERVES 12-16.

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Apple Streusel

  • 6 tart apples, peeled, cored, and sliced
  • 1/3 C sugar
  • 1/2 tsp cinnamon
  • 1/4 C orange juice
  • 3/4 C all-purpose flour
  • 1 tsp baking powder
  • 4 T butter
  • 2/3 C brown sugar
  • 1 egg
  • 1/4 C chopped walnuts

Preheat oven to 350°. Add the sugar, cinnamon and orange juice to the prepared apples in a bowl. Mix lightly and place in a greased 1 1/2-quart casserole. Sift together the flour and baking powder into a second bowl. Cut the butter into the flour until crumbly. In a third bowl, mix together the brown sugar and egg. Add this mixture, along with the nuts, to the flour mixture to create the streusel toping. Sprinkle the topping over the apple mixture already in the casserole. Bake for 45 minutes, or until the apples are tender and the crust golden brown. SERVES 6.

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Grandma Estelle's Little Cakes

  • 3 eggs
  • 1/2 C brown sugar
  • 1/2 cup raisins
  • 1/2 C chopped dates
  • 1/2 C chopped nuts
  • 1/2 C shredded coconut
  • 1 tsp vanilla
  • 1/2 C chocolate chips (optional)

Preheat oven to 325°. Combine all ingredients and place in greased mini-cupcake tins (or mini-cupcake papers). Bake for 25 minutes.

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Blueberry Muffins

  • 1 C blueberries
  • 1 C sugar
  • 2 eggs
  • 1/2 C butter, softened
  • 1 C milk
  • 2 C flour
  • 2 tsp baking powder

Preheat oven to 375°. In a bowl, beat sugar, eggs and softened butter together. Stir in milk, then flour and baking powder. Fold in blueberries. Fill muffin tin fitted with paper cupcake liners. Bake for 20 minutes. 

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Susan's Oatmeal Squares

  • 1 C flour
  • 1 C old-fashioned or quick oats (not instant)
  • 3/4 C brown sugar
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 C butter, softened
  • 1 C chocolate chips
  • 1/3 C walnuts, chopped
  • 3/4 C caramel topping (for icecream)
  • 3 T flour

Preheat oven to 350°. In a bowl, combine flour, oatmeal, sugar, soda, salt and butter to form crumbs. Press half crumb mixture into a 9" square pan. Bake for 10 minutes. Remove pan from oven and sprinkle with nuts and chocolate chips. Mix caramel with 3 T flour and drizzle over mixture. Top with remaining crumbs. Bake until golden brown, about 40 minutes. Cool and cut into squares. YIELDS about 16 bars.

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