This nutty cookie is a perfect Tu B’Shevat dessert.
- 1 cup margarine
- 2 cups flour
- 1 cup almonds, chopped
- 1 tsp. vanilla
- 3 Tbsp. sugar
- Powdered sugar
1. Mix margarine, flour, nuts, vanilla and sugar together.
2. Roll into small balls.
3. Bake in 325 degree Fahrenheit oven for 20 minutes or until golden brown.
3. Remove from oven and roll in powdered sugar while hot.
- 2 eggs
- ½ c. orange juice
- 4 T. melted margarine
- 1 ½ c. sifted flour
- ½ c. sugar
- 2 t. baking powder
- ½ t. salt
- 12 t. honey
- orange slices
1. Beat eggs with a fork. Stir in orange juice and margarine.
2. Combine sifted flour, sugar, baking powder and salt in a separate bowl
3. Add flour mixture to egg mixture.
4. In bottom of each of the muffin tins, place 1 t. honey and an orange slice.
5. Pour batter in each to the top.
6. Bake at 375 degrees Fahrenheit for 30 minutes.
7. Turn muffin tin upside down, remove muffins and serve with orange slice on top.
Dried Fruit Compote
- 1 cup dried plums or prunes (pitted)
- 1 cup dried apricots
- 1 cup golden raisins
- 1/2 cup sugar
- 1 strip of lemon rind
- 2 whole cloves
- 1/4 tsp. allspice
- Chopped walnuts for garnish (optional)
1. Put fruits in a saucepan with water just to cover.
2. Bring to a boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally.
3. Add sugar, lemon rind, cloves and allspice. Stir and add a little water if necessary.
4. Simmer gently uncovered 10-15 min until fruit has softened and syrup is thick.
5. Remove lemon rind and cloves.
6. Chill several hours.
7. Serve with chopped walnuts.
Fruitcake for Tu B’Shevat
- 1/2 cup brown sugar
- 3/4 cup sifted flour
- 1/2 tsp baking powder
- 2 eggs
- 1 cup dried fruit
- 1 cup mixed nuts: almonds, macadamias, walnuts, pecans, etc.
1. Mix all ingredients together.
2. Put in a greased loaf pan.
3. Bake at 350 degrees preheated oven until brown.
4. Stick a toothpick in the center to check if the cake
is done. If it comes out clean, you can let it cool, then enjoy!
Fruit and Nut Cups
Preparation Time: 15 minutes
Baking Time: 20 minutes
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup chopped dates
- 1 cup chopped fruit of your choice (we like apricots)
- 1/3 cup sugar
- 2 extra large or jumbo eggs
Chop the nuts and fruit (except the raisins) in a food processor with quick
on/off pulses until coarsely chopped. Remove the fruit to a bowl and add the
sugar and raisins. Mix well.
Beat the eggs together and add to the fruit. Mix well.
Grease an extra small cupcake tin–for mini cupcakes–thoroughly. These tins
usually have 12 tiny cupcake holders in each tin. There should be enough mixture
to fill just about 2 tins. Fill only level with the pan. Do not overfill or the
fruit will burn.
Bake in a 350 degree oven (325, if your oven runs hot) for about 20 minutes. Let
cool and carefully remove with a small fork or spoon
POM (Pomegranate) Oatmeal Drops
20 MINUTES PREP
12–14 MINUTES BAKING PER COOKIE SHEET
Makes 5 dozen cookies
- Juice from 1 large pomegranate or 1/4 cup 100% pomegranate juice
- 1 cup arils from 1 large pomegranate
- 2 1/2 cups quick-cooking rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 large egg
- 3/4 cup chopped dried apricots, cranberries, cherries or apples
- 1/2 cup raisins
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Prepare fresh pomegranate juice.*
3. Preheat oven to 375°F. In a bowl combine oats, flour, baking soda and salt. In a large bowl beat together butter and sugars until smooth. Beat in the pomegranate juice and egg. Stir in the flour mixture, reserved arils, apricots and raisins.
4. Drop mixture by rounded tablespoonfuls, 2 inches apart, onto lightly greased
5. Bake for 12 to 14 minutes until edges are golden brown; do not over bake.
6. Transfer cookies to wire rack with spatula; cool. Store in a tightly covered container or freeze for up to several months.
*For 1 cup of juice, cut 2–3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.