Apricot Applesauce Jewish Recipes
JEWISH APPLE CAKE I
A delicious cake filled and topped with apples and cinnamon.
Provided by JBS BOX
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
- In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
- Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
- Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 55.7 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 191.1 mg, Sugar 33.7 g
APRICOT APPLESAUCE (JEWISH)
Make and share this Apricot Applesauce (Jewish) recipe from Food.com.
Provided by Sydney Mike
Categories Sauces
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
- Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
- The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
- Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
- Cover & refrigerate until chilled before serving.
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