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Tu B'Shevat Fruits

Tu B'Shevat Fruits

A kaleidoscope of scrumptious colors.

by

Select recipes from Sara Finkel's latest culinary collection Simply Delicious

1. Multi-mix bars

A marvelous, margarine-free recipe made with coconut, raisins, and nuts. Sprinkled with chocolate chips after baking for a beautiful, appetizing confection.

1 cup oil
2 1/2 cups brown sugar
3 eggs
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons vanilla extract
2/3 cup coarsely chopped nuts
2/3 cup shredded coconut
1/2 cup raisins
1 cup chocolate chips

Beat together oil, brown sugar, and eggs. Stir in flour, baking powder, baking soda, and vanilla. Add chopped nuts, shredded coconut, and raisins. Pour into a lined 9x13-inch baking pan. Sprinkle with chocolate chips. Bake in a preheated 350° oven for 30 minutes.

Yields 24–30 bars.

2. Chocolate Nut squares

So simple — and so scrumptious.

1 cup margarine
1 1/2 cups brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
6 ounces baking chocolate, melted
3/4 cup chopped walnuts

Cream margarine and brown sugar. Beat in egg and vanilla. Add flour. Pat mixture into a greased 9-inch square baking pan. Bake in a preheated 350° oven for about 10–12 minutes. Remove from oven and spread melted chocolate evenly on top. Sprinkle with chopped walnuts. Let cool and cut into squares.

Yields 24 squares.

3. Cranberry-Nut squares

A uniquely delicious cranberry-nut filling with a sweet and crunchy oat-bar base.

1 1/2 cups quick oats
1 cup brown sugar
1 1/2 cups flour
3/4 cup margarine
pinch of salt
1/2 teaspoon baking soda
Filling
1 can cranberry sauce
1/2 cup crushed pineapple, drained
1/2 cup chopped nuts
1/4 teaspoon vanilla extract

Mix together oatmeal, sugar, flour, margarine, salt, and baking soda until well blended. Spread ½ of mixture in a greased 7x11-inch baking pan. Combine filling ingredients and spread evenly on top of the crust. Sprinkle remaining oat mixture on top. Bake in a preheated 375° oven for 25–30 minutes. Let cool and cut into squares.

Yields 24 squares.

4. Eggless Apricot Bars

An excellent bar for those with egg restrictions.

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup margarine
1 cup brown sugar, packed
1 1/2 cups quick oats
3/4 cup apricot jam

Mix together flour, baking powder, and salt. Cut in margarine with a table knife. Stir in brown sugar and oats until crumbly. Spread ? of mixture in a lined 9x12-inch baking pan. Spread jam on top, and cover with remaining 1/3 of oat mixture. Bake in a preheated 350° oven for about 35 minutes until golden brown. Let cool and cut into bars.

Yields 24 bars.

5. Pecan-Topped cookies

This is an heirloom recipe that a friend brought with her from America upon making aliyah to Israel. These pecan-topped cookies are both crispy and delicious, as well as easy to prepare. You'll want to make them often.

1 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon cinnamon
1 teaspoon almond extract
2 1/2 cups flour
pecan halves or quarters, for top of cookies Cream margarine with brown and white sugar. Beat in egg. Add cinnamon, almond extract, and flour. Pinch off pieces of dough and shape into balls with your hands. Place on a greased cookie sheet. Flatten slightly with the tines of a fork both ways. Place half pecan on top. Bake in a preheated 350° oven for about 12 minutes.

Yields 3 1/2–4 dozen cookies.
Yields 36 slices.

6. Pistachio-coconut mousse

A light, delicious change from the usual chocolate mousse.

2 8-ounce cartons pareve whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon pistachio flavoring
a few drops green food coloring
1/2 cup coarsely chopped pistachio nuts
2/3 cup shredded coconut

Whip cream until fluffy, but not stiff. Gently fold in powdered sugar, vanilla extract, almond extract, pistachio flavoring, and green food coloring, and beat until stiff. Fold in chopped pistachios and coconut. Pour into a container and freeze until firm. May be served without freezing.

Serves 8–10.

 

Sara Finkel's first cookbook, Classic Kosher Cooking, has been a bestseller and all-time favorite in Jewish homes throughout the world. In her latest culinary collection Simply Delicious the author presents us with a sparkling array of new recipes, plus the same ease of preparation and spectacular results that made her first book famous. An expert cook, she combines decades of experience with vast culinary knowledge to create a tantalizing collection of classic and contemporary kosher recipes. Click here to buy Classic Kosher Cooking: Simply Delicious online at a discount price.

 

Published: January 24, 2009


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Visitor Comments: 2

(2) Anonymous, January 8, 2014 1:38 AM

Question re Recipe #2

When do we add the chocolate chips? After the 10-12 minute baking? Does it bake longer? Thank you!

(1) brenda, February 15, 2009 9:15 PM

allergies

it's great you included an egg-free recipe... I wish there were more nut-free ones as well!

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