My fig tree seem to produce about 10 ripe figs every few days so this is perfect for my blogging needs LOL.  Most recipes call for 8-12 figs and you have to use them within a day or so or they will go bad so this has been working well for me.  This recipe for fruit leather I have always wanted to try and it was soooo super easy and really delicious.  My kids ate it all in a matter of minutes.  One batch really didn't yield very much so next time I will have to double or triple the recipe so I have more to store for a few days.  Also next time I will dry the fruit leather on parchment paper so I can cut it up including the paper and roll it up so it won't stick on itself when it's stored.   I can't wait to try other fruit versions of this, so great and no added sugar (honestly with the figs I didn't even really need the honey at all).  You can find the original recipe at Mama.Papa.Bubba

 

Ingredients:

10 ripe figs, washed and halved
2 apples, cored and peeled
1 cup of water
1 tablespoon honey

Preparation:

Preheat oven to the lowest setting.  Mine oven only goes down to 170 degrees F but 125 degrees F would be better.   Line a large baking sheet with parchment paper (paper should cover all edges of the pan) or you could cover the entire pan including edges with foil an then place a silpat liner on top of the foil. 

Place figs, apples and water in a covered pot and bring to a boil.  Reduce heat to medium-low and simmer fruit, covered for about 30 minutes, or until very soft and water is absorbed.  Pour everything into a food processor or good blender and purée until smooth.  Pour fruit mixture out onto parchment-lined baking sheet and use the back of a spatula to spread the fruit purée out so it covers the entire base of the pan. Shake the pan make the purée as even as possible.  The edges tend to be much thinner and will dry out fast than the middle if you don't get it spread out evenly to the edges.
Put pan in the oven for approximately 8 hours if on 125 degrees F.  I set mine for 7 hours and check since my oven temp is higher and it only actually took 6 hours at 170 degrees F so definitely check yours around 5 1/2 hours. 

You want to remove the fruit leather from the oven when it’s still sticky to the touch, but not at all wet.  You may find that part of your fruit leather will be done earlier than the rest.  In this case,  you’ll need to remove the fruit leather from the oven, cut off the finished part, and return the still wet to the touch part to the oven for another hour or two.  It's done when the leather will peel easily off of the liner and the bottom side will be shiny.

When finished, simply remove the large sheet of fruit leather from the baking sheet, cut of the excess parchment paper around the edges, and cut directly through both the remaining parchment and fruit leather to create strips.  Roll strips and store in an air-tight container.
Enjoy!

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This is a favorite recipe that we have EVERY year for Passover.  It makes a delicious side dish for our Passover Sedar dinner.  Usually either our Mom or Karen makes this every year for our family.  It re-heats beautifully so we often make a double or triple recipe and have it two days in row for both Sedars.

Ingredients:
3 squares of matzo
3/4 C. water
1 jar (15 oz) apple sauce
1/2 C. slivered almonds
3/4 C. raisins
3 T. cinnamon
1/4 tsp. salt
1/2 tsp. grated lemon peel
1 C. brown sugar
4 eggs beaten

Preparation: Break up matzo in bowl. Pour in water and toss. let stand until matzo is soft and water is absorbed. add applesauce, almonds, raisins, cinnamon, salt lemon rind, brown sugar, and eggs. Pour into 1 1/2 quart greased casserole dish. Bake at 350 degrees for 1 hour.

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Every year for our annual Chanukah get together I always make the applesauce. For years I have been making a microwave version from one of the Silver Palette Cookbooks. It is pretty easy but has a whole cup of sugar in it so I really wanted to try to find one that has less sugar since the apples are pretty sweet as it is and no one needs the extra sugar. After searching a few blogs I found this one from skinnytaste.com that you make in the slow cooker. It is sooo easy. The hardest part is peeling the apples. I altered it slightly because it said to cook for 6 hours on low and I found after 3 1/2 - 4 hours it was done. I also added a little water to the pot, about 1/2 cup because I was worried the apples might burn without any liquid. It was really delicious and my whole house smelled of warm apples and cinnamon!

Ingredients:

8 medium apples ( I used 4 Granny Smith and 4 Gala but any combination would work)

1 strip of lemon peel

1 tsp of fresh lemon juice

3 inch cinnamon stick

5 tsp light brown sugar (unpacked)

1/2 C water

Preparation:

Peel, core, and slice the apples. Place them in the slow cooker. Add the cinnamon stick, lemon peel, lemon juice, brown sugar and water.

Set slow cooker to low and cook for 4-6 hours. Stir occassionally, apples will slowly become delicious applesauce. Remove cinnamon stick and lemon peel. Use and immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.

Makes about 3 cups.

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The perfect little bite! 

Why make potato pancakes and dip them in applesauce or in sour cream when you can just make a mini one with both.  You get the savory crispy potato pancake with a sweet apple topping and then a nice creamy contrast with the sour cream.  This was another appetizer that Nanci and I served at our last catering event and it was a HUGE hit.  We hope you try them too.

Ingredients:

for potato pancakes:
3 russet potatoes, grated
3 russet potatoes, processed in the food processor
1 onion, processed in food processor
1 cup pancake mix
2 teaspoons salt

for carmelized apples:
2 firm, tart apples such as Gala, Granny Smith, julienned (into thin matchsticks)
3 tablepsoons sugar
3 tablespoons butter
1/4 teaspoon cinnamon

Preparation:

For the potato pancakes, Preheat oven to 350 degrees F.  Grease mini muffin tins generously with non-stick cooking spray.  Combine prepared potatoes and onions with pancake mix and salt.  Spoon mixture into mini muffin tins until about 2/3 - 3/4 full.   Bake in oven about 25 minutes or until the sides and bottoms of potatoes are golden brown.  Remove from oven and carefully remove each potato muffn and place bottom side up on a flat clean surface.  Using a few paper towels press down potato "muffin" lightly to form a little pancake.  Flip back over so the lighter side is face up and place back on a baking sheet.  Put back in the oven for an additional 10-15 minutes to brown other side of pancake.

For caramelized apple topping, melt butter in a saucepan on stove over medium heat.  Add brown sugar and stir to combine.  Next add apples and cinnamon.  Stir apples in brown sugar mixture and boil over med/hi heat for about 7 minutes until apples are coated and the brown sugar mixture thickens into a caramel.  Remove from heat and set aside.

To assemble, top each potato pancake with about a teaspoon of the apple mixture.  Place a small dollop of sour cream on top of the apples and sprinkle with chopped scallions to garnish if desired.
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I created this recipe for the Improv Cooking Challenge.  This month's ingredients are apples and caramel.  I decided to make these non-dairy (Parve) as a dessert for Susan's Rosh Hashana dinner.  I was amazed how the non-dairy version of this caramel sauce came out delicious so if you are Kosher or do not eat dairy this caramel sauce is excellent.  If you prefer to  make a dairy version of these just substitute the margarine for butter and the non-dairy creamer for heavy cream.

Ingredients:

30 Athens Mini Phyllo Shells (sold in the frozen dessert section of your supermarket)

3 McIntosh Apples, chopped

1/4 cup brown sugar

2 teaspoons cinnamon

1/4 cup water

For Salted Caramel:

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup non dairy creamer -coffee rich (can substitute heavy cream if you want a dairy caramel)

2 tablespoons of non-dairy margarine (can substitute butter if you want a dairy caramel)

1 teaspoon of coarse salt

For Crisp:

1/2 cup flour

1/2 cup rolled oats

1/3 cup of non-dairy margarine (can substitute butter for a dairy crisp)

1/3 cup brown sugar

Preparation:

Preheat oven to 350 degrees F.  Line Phyllo Shells on a lined baking sheet.  You can spray baking sheet lightly with non-stick cooking spray to ensure they don't stick or use a Silpat liner. 

Place chopped apples, brown sugar, cinnamon and water in a saucepan and cook over medium heat for about 10 minutes until the apples just start to get soft and breakdown.  Turn off heat and set aside

Next, prepare the caramel sauce.  Place sugars, non-dairy creamer and margarine in a small heavy bottomed sauce pan.  Stir and bring mixture to a low boil stirring occasionally.  Cook caramel until all the sugar is dissolved and sauce begins to thicken, about 10-15 minutes.  Take off heat and sprinkle in salt, stir to incorporate, set aside.

Next, prepare the crisp topping.  Combine, flour, oats, sugar and margarine in a medium bowl.  cut margarine into the sugar, flour mixture using 2 knives or a pastry cutter until the mixture looks like coarse crumbs.

Now you are ready to assemble the mini apple crisps.  Spoon a small amount of caramel sauce in the bottom of each Phyllo Shell.  Next spoon about a teaspoon of the apple mixture into each Phyllo Shell.  The apple mixture should come up to the top of the shell.  Next using your hands take a big pinch of the crisp topping and place on top of each mound of apples.  It's okay if you press the mixture together so it's easier to handle and "mold". 

Bake at 350 degrees for about 20 minutes.  They are done with the topping is lightly brown and the apple mixture begins to bubble. 

Remove from cookie sheet and allow to cool a little bit.  Drizzle extra caramel sauce on the top of each apple crisp.  I think they taste best if they are served warm but they are delicious fully cooled too.

Linked to Sweet Indulgences Sunday

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Charoset is a sweet, dark-colored, chunky paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt The word "charoset" comes from the Hebrew word cheres  "clay." It is quite tasty and can be made many different ways.  When I was little we used only apples, walnuts and sweet red wine to make the charoset...very basic.  Theses days we add a bunch of different dried fruits to jazz it up a bit.  You can used any dried fruit that you like and it would taste fantastic.  

Ingredients:

3 apples, chopped 1 cup finely chopped walnuts 1/2 cup dried cherries, chopped 1/2 cup dried apricots, chopped 1 teaspoon ground cinnamon 1 1/2 tablespoons honey 2 tablespoons lemon juice 1/2 cup sweet red wine

Preparation:

Place the apples, cherries, apricots and walnuts into a large bowl. Sprinkle cinnamon over the apples. Stir in the honey, lemon juice and wine. Serve immediately, or refrigerate until serving.
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