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This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover


Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael


We Americans sure love our Apples. However, if you are Jewish, it is more likely that your Mom baked Apple Cake than Pie.
All you need to do is mention one to get a smiling response. There are two very different sorts of classic Apple Cakes, and I’m going to give you recipes for both.
No,you won’t get me to take sides in any controversy about which one is better. In this respect, I shall follow my Daddy’s example. When offered a choice as to which sort he wanted, his invariable answer was, “Yes,” and he’d have a slice of each.
Note: the best Apples to use for these cakes are Gravenstein or Granny Smith Deluxe Apple Cake
4 cups diced, peeled cooking Apples
2/3 cup Raisins
2/3 cup finely chopped Pecans
1 tablespoon grated Lemon Peel
1 teaspoon Cinnamon or Cardamom
1 teaspoon Ginger
1 1/2 cups Self-Rising Flour
1/2 cup Butter or Margarine
2 eggs
1 cup Brown Sugar
1 tablespoon Vanilla Extract
1/2 cup Brandy
Grease and Flour a 9x13 inch rectangular baking pan.
In a large mixing bowl, toss together the Apples, Raisins, Pecans, and Lemon Peel.
Spread the Apple mixture evenly in the prepared pan.
Cream together the Butter and Brown Sugar.
Beat in the Eggs, one at a time.
Beat in the Vanilla and Spices.
Add the Self-rising Flour and Brandy.
Beat until smooth.
Pour the Batter over the Apple mixture in the pan. Poke at the batter a bit with the handle of a wooden spoon to make sure that it seeps between the Apples.
Do not stir.
Bake at 325 degrees for about 1-1/2 hours.
Allow to cool 30 minutes before serving.

Sour Cream Apple Cake
2 cups Self-Rising Flour
2/3 cup Sugar
1 cup Butter or Margarine
4 cups peeled, thinly sliced cooking Apples
1 pint Sour Cream
2/3 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla Extract
1/4 cup Flour
1 teaspoon Cinnamon
Mix the Self-Rising Flour and Sugar.
Cut in the Butter. (For a description of Cutting in, see Pie Crusts)
Pat the Butter mixture into the bottom of a Jellyroll sized rectangular pan.
Place the sliced Apples on top of the Butter mixture in rows which run the length of the pan.
Whisk all the other ingredients together until smooth.
Pour the Sour Cream mixture evenly over the Apples.
Bake at 350 degrees for 30-40 minutes or until the Filling is slightly risen and small cracks appear.
Allow to cool for at least 30 minutes before serving.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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