Teddie’s Apple Cake

I am on a search for “the” apple cake recipe. I am still not there, but this one comes close – chock full of apples, raisins and walnuts – it is delicious!

It is perfect for Hanukkah, since it is an oil-based batter. That helps give it a crisp outside with moist inside. I love that combination of textures.

I think the only change I will make to the recipe is to chunk the apples instead of leave them as thick slices. I think the cake slices may look a little neater.  But when it tastes this good, who cares!

Teddie’s Apple Cake

from Amanda Hesser 

3 cups flour1 ½ cups vegetable oil

2 cups sugar

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

3 cups peeled, cored and thickly sliced tart apples (from Fifer Orchards)

1 cup chopped walnuts

1 cup raisins


Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter.

Add the vanilla, apples, walnuts and raisins and stir until combined. Transfer the mixture to the prepared pan.

Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan before turning out.

Serve at room temperature (also great with ice cream!).

Serves 8-10

Categories: Apples, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Autumn Apple and Cheese Bread

Since our CSA box comes from our local orchard, we can be assured of having apples in the box each week. But each time they are different varieties. Luckily, we got some nice, tart Granny Smiths…

So I could make this bread.

I have to say that the final bread was not what I had expected. I guess the flavors melded together because I couldn’t distinguish the flavors of the apples or cheese, or even the nuts, which really surprised me. But what I did get, was a very moist, satisfying bread with a nice crust that went great with my daughter’s pumpkin butter.

Autumn Apple and Cheese Bread

by Jim Coleman

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 medium Granny Smith apples, peeled and grated
4 ounces Swiss cheese, shredded
1/2 cup chopped walnutsTo prepare this recipe:


Preheat the oven to 350°. Lightly grease a 9 by 5-inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the honey and eggs.

In a separate bowl, sift together the whole-wheat flour, all-purpose flour, baking powder, baking soda, spices and salt. Add the flour mixture to the butter mixture and blend until just combined.

Fold in the apple, cheese and walnuts.

Spoon the batter into the prepared pan.

Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Turn the loaf out onto a wire rack and let cool completely.


Makes 1 loaf.

Categories: Apples, Bread, Kosher, Recipe, Vegetarian | 1 Comment

Persian Haroset

First, I must apologize for not having my slew of photos for you.  I did not expect this experiment to turn out so well on the first shot.  The Haroset turned out so well, I had to quickly cover it and put it in the fridge to keep from eating it all now! SO I wanted to share it with you before Passover begins.

I made both Ashkenazic and Persian Harosets this year. Both are combinations of apples and nuts. The main differences are that the Ashkenazic version uses walnuts and adds in sweet wine while the Persian version adds walnuts, almonds and pistachios and includes dates, pear and is flavored with pomegranate. We shall see who prefers which at my Seders…

Persian Haroset 

1/2 cup almonds, roasted unsalted

1/2 cup walnuts, roasted unsalted 

1/3 cup pistachios, roasted, unsalted and shelled

1/4 tsp cinnamon

1/4 tsp cardamom

1/4 tsp Kosher salt

1/2 cup dated, pitted and roughly chopped

1 large apple (Fuji), peeled, cored and roughly chopped

1 pear, peeled, cored and roughly chopped

2 Tbsp pomegranate molasses

1/3 cup pomegranate juice


Place the nuts, spices and salt in a food processor.  Pulse until roughly chopped.

Add the dates, apple and pear, pulse until chopped and mixed.

Add the pomegranate molasses and juice, pulse a few times until well mixed.  Do not puree the mixture, leave it with a little crunch or bite to it.


Makes about 3 – 4 cups.


Categories: Apples, Jewish Holiday, Kosher, Passover, Persian, Recipe, Vegetarian | Leave a comment

Ina Garten’s Cranberry and Apple Cake

I feel very lucky, not only to get local eggs, but also to personally know the chickens that lay my eggs. Thank you Farmer Kim for this great picture.


They are Wyandottes, a heritage breed from the 1800’s.  My dog was so intrigued by them on our last visit, he tried to go into their coop, but discovered the electric fence.  He won’t be trying to chase them again.

I brought this cake to a friend’s holiday party.


It was a hit, basically it tasted as if you turned a really good, moist cranberry bread into a cake.
Cranberry and Apple Cake

from Ina Garten

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup sour cream

1 cup all-purpose flour

1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.


In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate.


Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.

IMG_2426Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. Enjoy!


Categories: Apples, Dessert, Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Cousin Bentzi’s Noodle Kugel

How many ways can you say “yum!”? I think this may be my favorite noodle kugel recipe ever.

I guess is should give you some context. My cousin Bentzi lives in Israel and we have never met. But we have bonded over our mutual love of cooking and feeding people.

He sent me his recipe for noodle kugel, which was translated from Hebrew. As I was about to make it, I realized that I did not understand some of the translation, so I have probably tweaked his recipe a bit.  I guess this is my version of Bentzi’s noodle kugel.

It was a hit even with family members who do not usually like noodle kugel.


Cousin Bentzi’s Noodle Kugel

1 lb package of wide egg noodles

1 stick butter, softened and cut into small cubes

3 eggs, beaten (locally raised)

4 – 5 Tbsp apricot preserves (or plum or peach)

1/2 Tbsp cocoa

2 – 3 Tbsp flour

1 cup walnuts, chopped

1 apple, peeled and grated (locally grown)

1 cup raisins, prunes and dried apricots, coarsely cubed (I also used dried pears)

3/4 cup sugar

1/8 – 1/4 cup cinnamon-sugar for sprinkling on top 


Preheat the oven to 350F.  Line a baking dish with parchment paper (you can use either a 9×13 pan or loaf pans)

Cook the noodles according to package directions (til al dente). Drain and place in a large bowl with the butter (you can also toss them with a little oil first, I didn’t and the noodles did not stick together).

Add all the other ingredients except the cinnamon sugar. Mix well.

Transfer to the baking dish. Sprinkle with cinnamon sugar.

Bake until a deep golden brown, 30 – 35 minutes.

Serve warm or at room temperature and enjoy!

Categories: Apples, Kosher, Pasta, Recipe, Rosh Hashanah/Yom Kippur, Vegetarian | Leave a comment

Refrigerator Oatmeals

I always have grand plans for what healthy dish I will make myself for breakfast; but when morning rolls around, I end up with toast and nut butter or an egg and toast. Easy, simple, fast (I always wake up hungry). But then I found recipes for refrigerator oatmeals on The Yummy Life blog. They are made the night before, put in the fridge, then are ready to be pulled out and enjoyed by my hungry self in the morning.


Plus, I put them in my cute jelly jars, so the process of eating them makes me smile.


Below are the recipes for some of my own refrigerator oatmeal combinations.


Try these, or be creative with your own. The basic ingredients are ¼ cup oats, ¼ cup Greek yogurt (plain or vanilla), 1/3 – 1/2 cup liquid (milk, almond milk, etc), fruit, nuts or other filling, and honey or other sweetener. Put them all together in the jar and cover it, then shake the jar to combine.  Chill overnight. Enjoy!


Nutella Banana:


¼ cup oats

¼ cup Greek yogurt

1/3 cup milk

1 Tbsp Nutella or other chocolate hazelnut spread

1/2 – 2/3 banana, chopped

Put all ingredients except banana together in the jar and cover it, then shake the jar vigorously to combine.  Add banana and stir. Chill overnight. Enjoy!


Fig & Walnut:


¼ cup oats

¼ cup Greek yogurt

1/3 cup milk

1 Tbsp fig butter or jam

1 tsp honey

2 Tbsp chopped walnuts

1 dried fig, chopped

Put all ingredients together in the jar and cover it, then shake the jar to combine.  Chill overnight. Enjoy!


Apple, Cinnamon, Raisin:


¼ cup oats

¼ cup Greek yogurt

1/3 cup milk

1 Tbsp raisins

1/4 cup grated apple (locally grown)

1 tsp honey

1/4 tsp cinnamon

Put all ingredients together in the jar and stir well.  Cover and shake the jar to further combine.  Chill overnight. Enjoy!


Apricot & Almond: (This was probably my surprise favorite)


¼ cup oats

¼ cup Greek yogurt

1/3 cup almond milk

1 1/2 Tbsp chopped almonds

2 Tbsp chopped dried apricots

1 tsp honey

Put all ingredients together in the jar and stir well.  Cover and shake the jar to further combine.  Chill overnight. Enjoy!


Date, Fig and Grapenuts


Note:  this is a change-up from oatmeal.  I couldn’t resist making a date-fig ‘pudding’ by replacing the oatmeal with grapenuts. It was luscious!

¼ cup grapenuts

¼ cup Greek yogurt

1/3 cup milk

2 dates, chopped

1 fig, chopped

1/2 tsp vanilla

Put all ingredients together in the jar and stir well.  Cover and shake the jar to further combine.  Chill overnight. Enjoy!



Categories: Apples, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Slow Cooker Pulled Chicken Sandwiches with Crunchy Apple Slaw

I had planned to make this for dinner, but forgot to set up the crock pot before I left the house for the afternoon.  By the time I realized it, it was too late to make it for dinner that night.  So, I put it up to cook when I got home and set it to cook that evening.  I prepared it up through shredding the chicken, put the chicken in the sauce and let the flavors mingle even more overnight.


This is not a necessary approach, it works just as well as a ‘normal’ slow-cooker dish.  One benefit though, was the ability to remove the excess fat from the reduced sauce before reheating, making it just a tad healthier. But oh, it was just as delicious.

And, I can’t say enough about how good the apple-cabbage slaw is!


I could have made nice, neat sandwiches, but I wanted an overflowing, messy, ewwy gooey sandwich that I would need many napkins for…



Slow Cooker Pulled Chicken Sandwiches with Crunchy Apple Slaw

Slightly adapted from Iowa Girl Eats

1 cup ketchup
1/2 cup apple jack
3 Tablespoons brown sugar
3 Tablespoons light molasses
3 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon soy sauce
1 Tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon pepper
2lbs chicken breasts (locally raised)

For the Crunchy Apple Slaw:
2 Tablespoon extra virgin olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon honey
juice of 1/2 lime
salt & pepper
3 cups thinly sliced red cabbage
1 large Granny Smith apple, thinly chopped


Combine ingredients from ketchup to pepper in a large crock pot then whisk to combine. 


Add chicken halves then cover completely in sauce and cook on low for 4-6 hours, or until chicken is very tender. If the sauce does not fully cover the chicken, every couple of hours, spoon some sauce over the chicken.


Remove 2 cups cooking liquid and transfer to a saucepan. Bring to a boil then reduce heat slightly and let bubble and thicken, about 15 minutes.  Meanwhile, shred chicken with 2 forks then return to crock pot with remaining liquid and stir to combine. 


For the Crunchy Apple Slaw: In a large bowl whisk together olive oil, apple cider vinegar, honey, lime juice, salt and pepper.


Add cabbage and apples then toss to combine.


Place shredded chicken on top of bottom buns then top with reduced sauce (unless you have mixed it all together like I did, and again, I made my sandwich overflowing, you don’t need to).



Top with Crunchy Apple Slaw and serve. Enjoy!


Serves 4 – 6.






Categories: Apples, Kosher, Main Dish, Recipe, Sandwich | Tags: | 2 Comments

Apple Latkes

Latkes aren’t just for lunch and dinner, we found a fun new way to start our day with latkes – Apple Latkes for breakfast!


These latkes by Nigella Lawson are so good that you are going to want them at other times of the year.  Then you can call them apple fritters or apple pancakes.  But whatever you call them, they are worth a try!



Apple Latkes

from Nigella Lawson

1 large egg (locally raised)

1/3 cup plain greek yogurt plus 1/3 cup low-fat milk, or 2/3 cup natural plain yogurt.

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

2 Tbsp superfine sugar

2 apples (1/2 lb) to make 1 cup grated apples

Vegetable oil, for frying

Maple syrup (or confectioner’s sugar and ground cinnamon) for serving


Beat the egg with the yogurt and milk and set aside.


Combine the flour, baking powder, baking soda, cinnamon & sugar in a bowl.


Peel, quarter and core the apples, then grate them.


Pour the yogurt mixture into the flour bowl, tip in the apples and fold together.


Pour enough oil to come about 1/4 inch up in a skillet and heat over medium high heat.  Drop spoonfuls (round soup spoon) of the apple batter into the sizzling oil.  No need to make perfect round pancakes.


Fry for a minute or two, until the latkes are a golden brown on the undersides.  Flip them and fry for another minute o the uncooked side.


Drain on paper towels.


Serve with maple syrup and enjoy!


Serves 4.


Categories: Apples, Breakfast, Hanukah, Jewish Holiday, Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Apple Pecan Crumb Top Pie

It had been way too long since I last made this pie (decades).  It used to be a yearly occurrence. Every thanksgiving I would make this pie, sometimes with the assistance of a beautiful little helper. I am posting the recipe so that she will now have it to make with her beautiful little helpers.

I did have another helper this year – my puppy was at my side the whole time I was peeling and slicing apples.IMG_8539.JPGMy father loved this pie.  Well, he loved apples and he loved pecans, so put them together and there was no way he couldn’t love it. So, as I made this I thought about my little helper, I thought about my father, and thought about how lucky I am to be able to make both the pie and the blog to share. IMG_8572.JPGUnfortunately, I did not take a picture of the final pie. I did not cover the crust and it browned too much (aka burned). I thought the pie was a fail…until we served it. It was delicious! Yes, it would have been better with a less cooked crust, but that really didn’t matter. So here is a picture of one of the cut pieces.IMG_8573.JPG

I have adjusted the recipe to avoid overcooking the crust.

Apple Pecan Crumb Top Pie

1 prepared pie crust

1/3 cup chopped pecans

1 cup sugar

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp flour

6 cups peeled, thinly sliced Granny Smith apples

1 Tbsp butter (locally made)


Crumb topping

1/2 cup packed brown sugar

1/2 cup flour

1/3 – 1/2 cup chopped pecans

3 Tbsp butter (locally made)


Preheat oven to 375F.

Sprinkle  chopped pecans in bottom of pie crust.IMG_8568.JPGPlace the apples in a large bowl.  In a small bowl, mix together the sugar, salt, cinnamon, nutmeg and flour.  IMG_8569.JPGMix with the apples to coat.IMG_8570.JPGPlace the apples in the pie crust. Dot with the butter.IMG_8571.JPG

Make the crumb topping:  In a medium bowl, mix together the topping ingredients with a fork or pastry cutter until the size of peas.

Spread the crumb topping on the apples.IMG_8572.JPGCover loosely with foil and bake for 20 minutes.  Remove foil and bake another 25-30 minutes.

Serve and enjoy!IMG_8573.JPG


Categories: Apples, Dessert, Recipe | 2 Comments

Apple Oat Bran Pancakes with Streusel Topping

A few weeks ago, I was able to go apple picking with all my children.  Now that the girls are adults, it is rare to get all of them together, and even more rare to be able to all be together on an excursion. But on this cold but sunny day, we all went to Milburn Orchards in Elkton, Maryland and picked A LOT of apples.


So, now that the girls all dispersed back to their universities, we have a refrigerator full of apples that need to be eaten or cooked with….In other words…eaten!

This morning it was pancakes. Cam loves when I sprinkle brown sugar on the pancakes as they cook, so I decided to add a streusel topping to the pancakes.  You couldn’t really see the topping once they cooked, but boy, did they taste good!


Topped with a little maple syrup, they were probably some of my favorite pancakes I have ever eaten.


Apple Oat Bran Pancakes with Streusel Topping

3/4 cup oat bran

1/2 cup whole wheat flour

1 Tbsp baking powder

1 tsp salt

1/4 tsp cinnamon

1 egg

1 cup milk

1 Tbsp butter, melted

2 tsp honey, warmed slightly (use local)

~1 cup grated apple, more or less (1 large apple from Milburn Orchards)

butter for the pan

Streusel Topping

1/8 cup plus brown sugar

1/8 cup whole wheat flour

1/8 cup old-fashioned or quick-cooking oats

1 tablespoon cold butter


In a large bowl, mix together dry pancake ingredients.IMG_8336.JPG

In a medium bowl, add egg, milk, butter and honey – whisk.IMG_8335.JPG

Drain off excess liquid from apples. Pour wet ingredients and apple into dry, whisk just til combined. Set aside.IMG_8337.JPG

For streusel topping: In a medium bowl, mix brown sugar, flour, oats. Cut in butter using pastry blender or fork until mixture is crumbly.IMG_8338.JPG

Heat the griddle/pan over medium-high heat.

Coat with butter, add batter 1/4- 1/2 cup at a time.  Sprinkle on streusel topping. When bubbles start to form in pancake (about 2 -3 minutes), check the bottom, if golden brown, flip.IMG_8340.JPG

Cook another minute or 2, check bottom.  When golden brown, they are done.  Enjoy!


Makes 10-12 pancakes.

Categories: Apples, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Blog at

%d bloggers like this: