Bringing in the New Year with sweets is a terrific tradition which is worth keeping. Can anyone deny sweet temptations?
I have scoured the internet for delicious treats to enjoy on Rosh Hashana. I hope you enjoy therm.
PEAR NOODLE KUGEL
(Adapted from a recipe by Jayne Cohen)
12 oz. wide egg noodles
8 oz. cream cheese, at room temp.
8 oz. sour cream
1lb. cottage cheese
5 eggs, beaten
4 tbsp. margerine, melted, plus additional 4 tbsp., softened, for topping
2/3c. Brown sugar, firmly packed
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
3 large, ripe Bartlett or Bosc pears, peeled and sliced about 1/4 inch thick
About 2 cups gingersnaps, crumbled
Preheat oven to 375 degrees.
Cook the noodles according to the instructions on the package. Drain.
Swirl the 4 tbsp. melted butter around the bottom of a 9 x 13-inch glass baking dish. Sprinkle the butter with 1/3c. Of the brown sugar and arrange the pears evenly on top.
In the container of a blender, mix the cream cheese, sour cream, and half of the cottage cheese until smooth. Pour into a large bowl, and add the remaining cottage cheese and brown sugar, eggs, cinnamon, vanilla extract, and salt. Add drained noodles. Combine everything well. Pour the contents of the bowl over the pears in the prepared pan. Combine the gingersnap crumbs and remaining 4 tbsp. butter and sprinkle over the top of the kugel.
Bake the kugel for about 1 to 1 1/4 hours. (It should be slightly firm.) Let cool until set. Cut into squares and serve warm or slightly chilled (not icy cold).
1 c. olive or grape seed oil
1 c. creamy, organic, raw unfiltered honey, orange blossom or clover honey lends a fragrant scent1/2 cup orange blossom or rose petal extract water (from any Middle Eastern grocery or deli).
2 c. barley or garbanzo bean flour or mix barley and garbanzo bean flour with 1/3 cup flax seed meal. Or instead of flour you can mix oat bran, flaxseed meal, and raw wheat germ in equal amounts and use as is or mix with an equal amount of barley or garbanzo bean flour.
1 tsp. baking powder (Use the type of baking powder that is not made/processed with aluminum.)
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. pomegranate juice or concentrate
1 c. more flour
2 1/2 c. white raisins
2 c. cut up dates
2 c. mixed dried fruit such as dried figs, nectarines, prunes, or berries
1 c. pine nuts, pistachios, cashews, walnuts, or any combination of nuts, in medium-sized pieces.
Heat oven to 275 degrees. Line 8 1/2″ x 4 1/2″ loaf pan with heavy parchment or wrapping paper. Mix olive or grapeseed oil, honey, eggs and dried fruit pieces. Beat with mixer 2 minutes. Sift 2 cups bean or barley flour, flaxseed meal, baking powder, and salt together and stir into oil.
Mix with pomegranate juice. Mix 1 cup flour into fruit and nuts. Pour batter over fruit; mix well. You can also add grated vegetables such as carrot or zucchini (optional) if desired, about a 1/2 cup, if you like the moister taste of grated vegetables in your cake.
Pour into prepared pan. Bake 2 1/2 to 3 hours. Let stand 15 minutes before removing from pans. Do not remove paper. Wrap in foil. Store in cool place. Can be brushed with sweet cherry wine two or three times before serving.