Sweets

2 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
3 large eggs
1/2 teaspoon vanilla
3/4 cup vegetable oil
6 ounces chocolate chips

Sift flour and baking powder together and set aside. Put sugar in a
large mixing bowl and slowly add eggs, vanilla and oil. Slowly add
flour mixture. Add chocolate chips. Mix thoroughly. Mixture will be
sticky. Turn out into two rows on cookie sheet. Sprinkle with cinnamon
and sugar, if desired. Bake 20 to 30 minutes at 350 degrees. Should be
golden brown. Slice. Stand slices on cookie sheet and bake another 7 to
10 minutes.

Source: Dede Ginter

1 cup sugar
Scant cup vegetable oil
3 large eggs
2 1/2 cups all-purpose flour, sifted
Grated rind of one lemon
Grated rind of one medium orange
1 teaspoon vanilla
1/2 cup slivered almonds
Cinnamon-sugar

Beat sugar and oil together. Add eggs one at a time. Gradually add
flour. Add rinds. Add vanilla and almonds. Spoon onto a lightly greased
cookie sheet. This recipe makes either two large loaves or three
smaller ones. The batter is very sticky, so don’t try to handle it too
much. Sprinkle with a mixture of cinnamon and sugar. Bake at 350
degrees for about 25 minutes. While warm, cut each loaf into 1/2” to
3/4” slices and turn each slice on its side. Sprinkle again lightly
with cinnamon and sugar and bake about 5 or 6 minutes. Take out of oven
and turn slices to the other side and bake again about 5 minutes. (You
can sprinkle again with sugar and cinnamon if you are really addicted
to a sugar high.)

Source: Dede Ginter

from “Jewish Cooking for All Seasons” by Laura Frankel
Yield: 6 servings

1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1 tablespoon pomegranate molasses
3 tablespoons best-quality honey
3/4 cup sweet white wine, such as Riesling
1 teaspoon ground cinnamon
Pinch of ground cloves
1/8 teaspoon freshly grated nutmeg
6 large, firm apples, cored, preferably Pink Lady or Rome Beauty

1. Preheat oven to 300°F.
2. Pulse dates and apricots in
   a food processor 10 to 12 times, until fruits are chopped and clumping
   together. You don’t want them to form a smooth paste. Transfer fruit to
   a bowl and stir in pomegranate molasses, honey, 1/4 cup of the wine,
   and cinnamon, cloves, and nutmeg.
3. Stuff mixture into cored
   apples. You should have enough stuffing to generously stuff apples and
   have some stuffing “pop” out of top of apples (I love this part, as it
   gets crispy on top).
4. Place apples in a baking dish and pour
   remaining 1/2 cup wine around apples. Bake apples until they are soft
   and fairly wrinkly, 30 to 45 minutes. Occasionally, spoon some of the
   wine and juices onto the apples so they do not dry out.
5. Serve apples warm or at room temperature with some of the cooking juice spooned around the apples.

Notes: Apples can be baked 4 hours ahead and kept loosely covered at
room temperature. Pomegranate molasses (also called “paste”) can be
found in Middle Eastern markets or at www.sadaf.com.

from The Orange County Register
September 6, 2007

Yield: 6 servings

3/4 cup all-purpose flour
3/4 cup dark brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking or 1-minute type)
6 tablespoons (3/4 stick) unsalted butter or margarine, melted
3 medium red apples, such as McIntosh or Cortland
3 medium green apples, such as Granny Smith
1 cup apple juice
1/2 cup honey
2 teaspoons ground cinnamon
Thick caramel (recipe follows)
Ice cream or whipped cream, dairy or pareve (optional)