2 (11 oz.) pkgs. mixed dried fruit
2 cups water
½ cup white wine
3-inches stick cinnamon
1 Tablespoon orange peel, cut in thin strips
1 cup orange juice
1/3 cup honey

¼ cup lemon juice
¼ teaspoon each: allspice, ginger and ground cinnamon

In a 3-quart saucepan, combine mixed dried fruits, water, wine, and stick cinnamon. Bring to a
boil, reduce heat and simmer, covered, for 15 to 30 minutes or until fruit is tender. With
slotted spoon, transfer fruit to a bowl and set aside. Discard cinnamon stick. Add orange peel
to liquid in saucepan and simmer 2 to 3 minutes. Stir in orange juice, honey, lemon juice,
allspice, ginger, and cinnamon. Return fruit to saucepan and heat to boiling. Remove from
heat and cool to room temperature. Serve at room temperature or chilled. If desired, drain
fruit before serving. Makes 10 servings.

1 cup brown sugar
½ cup sugar
½ cup sour cream
1 teaspoon vanilla
1 ½ cup nuts

In a saucepan combine sugars and sour cream; cook to softball stage (236 degrees). Add vanilla
and beat until mixture begins to thicken. Add nuts and stir until well coated. Turn out onto a
greased platter or cookie sheet. Separate into individual pieces. Makes 2 dozen.

10 medium tart apples, pared, cored and sliced
¾ cup apple juice
½ cup raisins
¾ cup honey, divided

¼ cup brown sugar
½ cup, plus 3 Tablespoons, whole wheat flour
1 teaspoon cinnamon
½ cup quick cooking oats
½ cup wheat germ
½ cup shelled sunflower seeds
4 Tablespoons butter

In a large bowl, combine apples, apple juice, raisins, ½ cup honey, brown sugar, 3 Tablespoons
flour, and cinnamon. Turn into an 11” x 7 ½” x 1 1/2” baking dish. In another bowl, combine
oats, remaining ½ cup flour, wheat germ and sunflower seeds. Stir in remaining ¼ cup honey
and butter that have been heated together, mix well. Spread mixture over the apple mixture in
the baking dish and bake at 350 degrees for 45 to 50 minutes. Makes 8 to 10 servings.

A specialty for brunch or afternoon tea

Glaze:
1 ½ cups powdered sugar
1-2 Tablespoons warm water
1 ½ teaspoons vanilla
2 Tablespoons butter, softened
Dough:
1 cup butter, divided
2 cups flour, divided
1 cup, plus 2 Tablespoons water, divided

1 teaspoon almond extract
3 eggs
Nuts

Mix all glaze items until smooth and of spreading consistency.
Heat oven to 350 degrees. Cut ½ cup butter into 1 cup flour. Sprinkle 2 Tablespoons water
over mixture; mix. Round into a ball and divide in half. On ungreased baking sheet, pat each
half into a strip, 12” x 3”. Strips should be placed about 3” apart. In a medium saucepan, heat
remaining ½ cup butter and remaining 1 cup water to a rolling boil. Remove from heat and
quickly stir in almond extract and remaining 1 cup flour. Stir vigorously over low heat until
mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until
smooth and glossy. Divide in half evenly over strips. Bake for about 60 minutes or until topping
is crisp and brown. Cool (topping will shrink and fall, forming the custard top of this puff). Frost
with glaze and sprinkle with nuts. Makes 10 to 12 servings.

1 cup whipping cream
2 Tablespoons sugar
1 Tablespoon lemon juice
1 teaspoon vanilla
1 cup prunes, cooked pitted and chopped
1 can pineapple chunks, drained
2/3 cup flaked coconut, toasted
½ cup chopped walnuts, toasted

Whip cream, gradually adding sugar. Add lemon juice and vanilla. Fold in prunes, pineapple,
coconut, and nuts. Chill for several hours before serving. Serves 6.

2 cups flour
¼ teaspoon salt
1/3 cup butter
1/3 cup margarine
1 egg yolk, beaten
¾ cup sour cream
½ cup sugar
½ cup finely chopped nuts
¾ teaspoon cinnamon

Frosting:
1 cup powdered sugar
2 Tablespoons hot water
¼ teaspoon vanilla

Measure flour and salt into bowl. Cut in butter and margarine. Stir in egg yolk and sour cream.
Mix well. Shape dough into a ball. Wrap in wax paper and chill overnight. Next day, divide
dough into 3 parts. On a lightly floured board, roll each into a 12-inch circle and then cut each
into 12 wedges. Blend sugar, nuts, and cinnamon. Sprinkle each wedge with sugar mixture
and, starting at the wide end, roll up. Place on greased baking sheet(s) with point tucked
underneath. Bake at 375 degrees for 20 to 25 minutes. While baking, blend frosting
ingredients together. Remove from oven. Frost at once. Makes 3 dozen.

½ cup whole wheat flour

1 ½ cups all-purpose flour

¼ teaspoon garlic powder

1 teaspoon salt

¾ cup hot water

2 Tablespoons olive oil

Mix flours, garlic powder and salt in a large bowl. Add water and oil, stirring well. Turn onto a floured surface and knead about 12 times. Divide dough into 10 equal balls. Roll each ball into a 6-inch circle.

Heat a nonstick skillet over me­dium heat. Brown each chapati for one minute on each side. Serve warm.

submitted by: Jennifer Folliard

Cake:

¾ cup matzo cake meal

¼ cup potato starch

12 large eggs, separated

1 ½ cups sugar

Topping:

¼ cup fresh orange juice (or zest and juice of 1 large orange)

2 teaspoons orange zest, finely chopped

1/3 cup preserves, raspberry-variety

1 cup unsweetened frozen raspberries, or fresh raspberries

Preheat oven to 350 degrees. Sift matzo cake meal with the potato starch over a large bowl; sift again and set aside. In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside. In another large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well. Fold egg whites into yolk mixture until just blended. Sift in matzo meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan. Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan (If you do not have a pan with feet, invert pan over a wine or beer bottle.) Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well. When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving.

**This cake can be made in a variety of flavors. You can substitute lemon or lime zest and juice for the orange zest and juice. Or, forget the citrus juice and zest altogether and use 2 teaspoons of vanilla extract or 1 teaspoon of almond extract instead. (You can use 1 cup of flour instead of the matzo cake meal and potato starch, if desired.)

submitted by: Rosrita Fisher

½ cup butter

2 Tablespoons honey

2 Tablespoons sugar

1 cup flour

¼ teaspoon almond extract

1/8 cup slivered almonds

Preheat oven to 300 degrees.  Cream together butter, sugar, honey and almond extract.  Add flour, 1/3 cup at a time, mixing after the first two additions.  When adding the last 1/3 cup of flour, mix with the almonds and knead until it is a soft and workable dough.  Pat into an 8-inch round cake pan.  Press fork tines all over the dough and around the edges.  Semi-cut into 8 wedges and then bake for about 20 minutes.  Turn off the oven and let rest in the hot oven for 10 minutes.  Remove from oven and cut through the wedges while still warm.

Submitted by: Melodie Illgen

Crust:

1 cup whole wheat flour (or white, or mixture of both)

2 teaspoons salt

4 Tablespoons safflower or sunflower oil

1/3 cup milk

1 Tablespoon cornmeal (optional)

Toppings:

2 8-oz. pkgs. cream cheese

2/3 cup mayonnaise

1 packet powdered Ranch dressing mix

Dash each celery seed and dill weed

Mix dry ingredients together; add milk and oil and stir to combine. Knead for 1-2 minutes and then roll or press onto a cookie sheet. Press some cornmeal into crust edge, if desired. Bake at 450 degrees for 10-14 minutes. Cool. Mix cream cheese, mayonnaise and Ranch dressing mix together and spread over cooled crust. Top with choice of raw vegetables.