Apple and Cocoa Tarte Tatin

1½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 tablespoon granulated sugar
1 stick cold unsalted margarine, cut into small cubes
1 large egg, lightly beaten
3 tablespoons ice water

¾ stick unsalted margarine
1 cup granulated sugar
4 to 5 golden delicious apples, peeled, quartered, cored, and tossed with fresh lemon juice

½ cup pareve heavy cream
1 teaspoon confectioners’ sugar, sifted
1 teaspoon amaretto liqueur
½ cup pareve tofutti sour cream

Crushed walnuts, for sprinkling

Make the crust. Sift the flour, cocoa powder, and salt together. Mix in the granulated sugar. Add the cold margarine cubes and, using your thumb and forefinger or two knives, “cut” the margarine into the flour mixture until you achieve a sandy texture.

Make a well in the center of the flour mixture. Pour the egg into the well and incorporate the surrounding flour, adding ice water 1 tablespoon at a time until you achieve a smooth dough. Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill at least 2 hours and up to 1 day.

Preheat the oven to 400°F.

Make the filling. Melt the margarine in a 12-inch oven safe skillet over medium heat. Add the granulated sugar and let caramelize until golden brown. Add the apples in a single layer, cored side up, and cook until tender, 8 to 10 minutes.

Roll the dough into a 12-inch round about ¾ inch thick. Lay the dough over the softened apples, covering the fruit. Place the pan, apples, dough, and all in the oven and bake until the pastry is golden brown, about 20 minutes. Lower the heat to 350°F and bake 15 minutes longer. Let cool about 5 minutes, then carefully invert over a serving platter.

Make the topping. Whip the pareve cream, confectioners’ sugar, and amaretto liqueur into firm peaks. Gently fold the whipped cream into the tofutti sour cream. Serve the tarte tatin immediately with generous dollops of the topping and sprinkles of crushed walnuts.

Apple Spice Muffins

2 cups flour
1 cup granola
⅔ cup sugar
3 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
⅔ cup apple juice
¼ cup oil
1½ cups grated apples

Preheat oven to 400 degrees. In a large bowl, combine the flour, granola, sugar, baking powder, cinnamon and nutmeg. In a smaller bowl, whisk together the eggs, apple juice and oil. Stir into dry ingredients until just moistened. Do not overmix. Gently stir in apples. Spoon into greased or paper-lined muffin tins. Bake for 18 to 20 minutes. Cool for 5 minutes before removing to wire rack to finish cooling. Best served warm.

Cinnamon Honey Chicken

cinnamon honey chicken
1-½ cups dry sherry
2 tablespoons cinnamon
1 cup honey
⅓ cup lime juice
Zest of one lime
2 large cloves garlic, crushed
Salt and freshly ground black pepper, to taste
3 ( 3 pounds ) chickens, cut into ⅛th’s

To prepare the marinade, mix together sherry, cinnamon, honey, lime juice, lime zest, garlic, salt and pepper.
Arrange chicken pieces in a single layer in a shallow, nonaluminuim, ovenproof pan. Pour marinade over the chicken, turning pieces to coat well. Refrigerate overnight, longer if desired, turning pieces occasionally.
Preheat oven to 350 degrees.
Drain marinade and reserve. Bake chicken uncovered for 40 to 50 minutes, depending on size of pieces, basting with marinade and turning once or twice. If you like crispy skin, bake a little less and then broil until done.

Curried Beef and Apple Stew with Dumplings

This is from my friend Jyl and is a great meal for those cool Succos nights.

4 pounds beef stew
½ cup flour
Salt and pepper
3 onions, sliced
1 teaspoon minced garlic
1-1/2 cups apple juice
4 tablespoons apple cider vinegar
2 large red apples, cut into chunks
3 teaspoons curry
¼ cup brown sugar
½ cup ketchup


1 cup applesauce
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Dredge meat in flour, salt and pepper. In a large Dutch oven, layer meat, onions and apples. On top of this pour garlic, apple juice, vinegar and curry. Top with brown sugar and ketchup. Bring to a boil; reduce heat, cover and simmer. This gets better the longer it cooks – it can simmer anywhere from 4 to 8 hours. Mix together ingredients for dumpling batter. Turn heat up high and add by the tablespoonful to the top of the stew. Cover and cook for about 45 minutes, until the batter plumps up. (This could be made in a crock pot for chol hamoed)

Apple Maple Cobbler

Apple-Maple Cobbler
6 apples, chopped
2/3 cup maple syrup (pure, not the stuff you use for pancakes)
2 tablespoons flour
½ teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons margarine

1-1/2 cups flour
2 teaspoons baking powder
¼ teaspoon nutmeg
6 tablespoons margarine, cut into pieces
½ cup nondairy creamer
½ cup maple syrup
1 teaspoon vanilla

2 tablespoons margarine, melted
2 teaspoons sugar

Preheat oven to 425 degrees. Combine apples, maple syrup, flour, vanilla and nutmeg and pour into 9 x 13-inch baking dish. Dot with margarine and bake for 20 minutes. Remove from oven and reduce temperature to 375 degrees. Cut margarine into flour, baking powder and nutmeg mixture until it resembles fine meal (you can use a food processor for this step if you like). Whisk together nondairy creamer, maple syrup and vanilla and add to dry ingredients. Stir until just combined and drop in 1-tablespoon mounds atop hot filling. Brush with melted margarine and sprinkle with sugar. Bake an additional 15 minutes. Best served warm.

Black-Eyed Peas with Smoked Turkey

2 (15 ounce) cans black-eyed peas, drained
½ pound smoked turkey, cut into small chunks
1 onion, chopped
1 green pepper, chopped
1 bay leaf
2-½ cups water
1 cup uncooked long-grain rice
¼ teaspoon pepper
¼ teaspoon cayenne pepper
Dash of hot pepper sauce

In a medium-sized Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer for 1 to 2 hours until flavors have melded.

Apricot Nectar Cake

Apricot Nectar Cake
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¾ cups sugar
¾ cup oil
6 eggs
1 package lemon jello
¾ cup apricot nectar
1 teaspoon vanilla extract

Preheat oven to 325° and grease Bundt pan

In large mixing bowl stir together flour, baking powder and salt. In small bowl mix together sugar and oil. With electric mixer on low, blend both mixtures. Add eggs one at a time, then jello, nectar and vanilla extract, blending until combined. Bake in greased pan for 1 hour at 325°.

For glaze, mix together:

½ cup orange juice
2 cups confectioners’ sugar
1 grated rind of an orange
Juice and grated rind of a lemon

Run knife around edges and pour over the hot cake. Cool thoroughly in pan before removing.

Italian Lamb Stew

Italian lamb stew
4 pounds stewing lamb (from shoulder, neck, and leg), cubed
3 tablespoons olive oil
1 ½ teaspoons salt
1 ½ to 1 teaspoon crushed hot red pepper
2 cloves garlic, minced
½ teaspoon dried rosemary leaves
¼ teaspoon powdered sage
3 bay leaves
1 cup dry white wine
2 cups ripe peeled tomatoes, or canned peeled tomatoes

Place lamb in a large saucepan with oil, salt, pepper, garlic, rosemary, and sage. Over high heat, quickly brown for 2 minutes. Add bay leaves and wine and cook 5 minutes longer. Decrease heat, add tomatoes and simmer, covered for approximately 1 ½ hours, stirring occasionally.

If it becomes necessary, add small amounts of water to complete cooking, but bear in mind that lamb should cook at all times in a thick and savory sauce.

Chef Jeffrey Nathan’s Fabulous Apple Cobbler

8 ounces almond paste
1 pound sugar
8 ounces shortening
10 ounces parve margarine
1 teaspoon almond extract
1 pound flour

In a mixer with paddle, combine the almond paste, sugar, shortening and margarine. Blend until smooth. Add almond extract and flour until just combined. Cover with plastic wrap and refrigerate overnight until well chilled.

5 pounds apples, sliced
2½ ounces sugar
1 ounce fresh lemon juice
4 ounces light brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
½ ounce brandy
1 teaspoon vanilla extract
8 ounces golden raisins

In a large bowl, combine all ingredients. Pour into a well greased casserole, or individual ovenproof serving bowls. Lightly grate topping over the filling. Bake at 350 degree F until golden brown.

Lamb Chops with Sherry

lamb chops with sherry
2 tablespoons extra virgin olive oil
8 lamp shoulder chops, each 6 to 8 ounces
Salt and black pepper to taste
2 medium onions roughly chopped
2 carrots, roughly chopped
2 tablespoons minced garlic
2 cups dry or other sherry

Put the oil in a large skilled with a lid and turn the heat to medium-high. A minute later, add the chops and quickly brown them on both sides, about 5 minutes, sprinkling the meat with salt and pepper as it browns. Transfer to a plate and reduce the heat to medium.
Put the onion, carrot and garlic in the pan and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the sherry, raise the heat to high, and cook until the liquid is somewhat reduced, 5 minutes or so. Return the lamb chops to the pan, cover and cook, adjusting the heat so the mixture simmers steadily but no violently.
The lamb is done when cooked through and tender, 10 to 15 minutes. Transfer to a platter. If the mixture is soupy, reduce it over high heat until it has a nice sauce consistency pour over meat and serve.

Chocolate Caramel Bread Pudding

Chocolate Caramel Bread Pudding
5 cups cubed chocolate cake (Use leftover cake or make a Duncan Hines Devil’s Food cake following the package instructions – let your kids eat the rest!)
6 egg yolks
4 eggs
½ cup water
1 cup sugar
1-1/2 cups pareve whip
3 cups nondairy creamer

Preheat oven to 325 degrees. Whisk together the egg yolks and eggs. In a medium-sized saucepan, over a medium heat, stir together the sugar and water until sugar dissolves and then comes to a low boil. Cook, without stirring until mixture turns golden. Heat pareve whip in the microwave. Remove sugar mixture from heat and slowly whisk in the cream (the caramel is very hot so pour slowly and carefully). Then whisk this mixture into the reserved eggs. Finally whisk in the nondairy creamer. Place chocolate cake pieces in a 9 x 13-inch pan. Pour caramel custard over cake. Bake for about 30 minutes. Best served warm.

Roasted Cornish Hens with Pomegranate Glaze

¼ cup pomegranate juice
2/3-cup extra-virgin olive oil
2/4 teaspoon freshly ground pepper
4 cornish hens (each 1 to 1 ½ pounds), rinsed and patted dry
4 onions, 2 thinly sliced and the other cut into 8 wedges
8 garlic cloves, smashed
2 lemons cut into 16 wedges
4 tablespoons unsalted margarine, melted
Coarse salt and ¼ teaspoon freshly round pepper
Cooking spray, for roasting rack

In a small bowl, whisk together pomegranate juice, oil and pepper; set aside. Place each hen in a large resealable plastic bag. Pour half of the marinade into each bag, and divide sliced onions and garlic between bags. Seal bags, and turn to coat hens with marinade. Refrigerate at least 4 hours overnight, turning occasionally.

Preheat oven to 350°F with rack in lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat rack with cooking spray; set aside.

Remove hens from plastic bags, letting excess marinade drip off. Place hens on rack, breast side up, and tuck wing tips under body. Fill each cavity with 4 onion wedges and 4 lemon wedges; tie legs together with kitchen twine. Brush hens with melted margarine, and sprinkle with salt and pepper. Roast until golden and cooked through, about 1-½ hours, rotating pan every half hour. If hens start to get too dark, cover loosely with foil. Remove from oven, and let rest about 5 minutes before serving.

Chocolate Coffee Cake with Tofutti Cream Cheese Filling

Chocolate Coffee Cake
1 package (2 cups) semisweet chocolate chips
3 tablespoons margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1 cup sugar
3 eggs
1 cup tofutti sour cream
1 teaspoon vanilla

1 (8 ounce) package tofutti cream cheese
3 tablespoons margarine
1-1/2 teaspoons flour
¼ cup sugar
½ teaspoon vanilla

½ cup brown sugar
½ cup sugar
1 teaspoon cinnamon

In a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.
Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.
Mix the topping ingredients together.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.

Sesame Spareribs

Sesame spare ribs
3 pounds short ribs cut into 2-inch pieces
2 tablespoons chopped garlic
¼ cup toasted sesame seeds
1/3 cup sugar
5 nickel-sized pieces peeled fresh ginger
½ cup soy sauce
2 tablespoons dark sesame oil
Salt and black pepper to taste
½ cup chopped scallion

Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1 cup water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes.

Add the garlic and half the sesame seeds and stir for 30 seconds. Add the sugar, ginger, soy, half of the sesame oil, and another ½ cup water; turn the heat to medium-high and cook, turning occasionally, until the liquid is thick and dark, about 10 minutes. If the ribs are tender at this point, they’re ready. If not, add another ½ cup water and repeat the process.

Add salt and pepper and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.

Chocolate Kahlua Fantasy Cake


For crust
½ cup graham cracker crumbs
½ cup finely chopped walnuts
½ cup finely chopped almonds
½ cup sugar
½ cup unsalted margarine or butter, melted

For chocolate layer
2 cup heavy cream or pareve alternative
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick unsalted margarine, cut into pieces

For buttercream layer
1 ½ cup sugar
½ cup water
6 large egg yolks
3 sticks unsalted margarine, softened
½ cup kahlua
4 ounces semisweet chocolate, chopped, melted and cooled

Chocolate curls for garnish

Make crust:
Preheat oven to 350 and lightly oil a 9-1/2 by 2 inch. springform pan. In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes or until pale golden. Cool

Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderate high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in margarine one piece at a time, until smooth. Pour mixture over crust in pan and chill until firm about 3 hours.

Make buttercream layer:
Ina saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed until a candy thermometer registers 240 degrees. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in margarine, a little at a time. Beat in kahlua and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm about 3 hours. Run a knife around pan and carefully remove sides. Garnish with chocolate curls.

Chocolate Turtle Pie

Chocolate Turtle Pie
1¼ cups graham cracker crumbs
4 tablespoons (1/4 cup) unsalted margarine, melted
2 tablespoons sugar
3 ounces chocolate, finely chopped

¾ cup sugar
3 tablespoons water
2 cups pareve heavy cream, scalded
5 large egg yolks
6 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
¼ cup chopped pecans
¼ cup semisweet chocolate chips

Preheat the oven to 350°F. For the crust, in a medium bowl, blend the graham cracker crumbs, margarine, and sugar. Stir in the chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

For the filling, in a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the pareve hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.

In a medium bowl, lightly beat the egg yolks. Whisk about ½ cup of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth.

Pour the filling mixture into the piecrust. Sprinkle the pecans and chocolate chips on top. Bake for 35 minutes, or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours.

Pumpkin Tarts

1 (8-ounce) package tofutti cream cheese, at room temperature
2 cups canned pumpkin
1 cup sugar
2 eggs, beaten
1 cup non-dairy creamer
¼ cup margarine, melted
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
12 pre-made tart shells

Preheat oven to 350 degrees. Place tart shells on a cookie sheet. Beat tofutti cream cheese until whipped. Beat in pumpkin and sugar. Add the eggs, creamer and margarine and continue beating until well combined. Stir in vanilla, cinnamon and ginger. Pour filling into tart shells and bake for about 50 minutes. Remove from cookie sheet to wire rack to cool.

Slow Cooker Chicken Tagine

Slow cooker chicken tagine
1 ¾ pounds, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 large onions, thinly sliced
½ cup dried apricots, coarsely chopped
1/3 cup raisins
1 ¼ cups low-sodium chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons flour
1-½ teaspoons ground cumin
1-½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon black pepper
2 cups cooked couscous

Place chicken, onions, apricots and raisins in slow cooker bowl.

In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper. Pour over chicken in slow cooker. Cover and cook on high for 2 ½ hours or low for 5 hours.

Serve over cooked couscous

Cranberry Poppy Seed Bread

4 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs
1-1/2 cups orange juice
½ cup oil
3 tablespoons poppy seeds
2 cups chopped fresh cranberries

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda and baking powder. In a smaller bowl, whisk together the eggs, orange juice, oil and poppy seeds. Stir into dry ingredients until just moistened. Do not overmix. Gently fold in cranberries. Pour into two greased 8 x 4-inch loaf pans. Bake for 60 to 65 minutes. Cool for 10 minutes in pans before removing to wire racks.

Smoked Turkey Paté in Puff Pastry

Smoked turkey pat'e in puff pastry
1 cup chopped fresh mushrooms
1 tablespoon margarine, melted
1 teaspoon minced garlic
¾ pound smoked turkey, cut into chunks
½ cup mayonnaise
¼ teaspoon cayenne pepper
½ cup minced scallions
2 tablespoons soy sauce
1 sheet puff pastry, defrosted
1 egg yolk, beaten and mixed with 1 tablespoon water

Sauté mushrooms in margarine until liquid evaporates. Combine with garlic, turkey, mayonnaise, cayenne, scallions and soy sauce and purée in a food processor. Spoon into a 8-1/2 x 4-1/2-inch loaf pan lined with plastic wrap. Cover and chill – for at least 8 hours.
Preheat oven to 400 degrees. Unmold turkey mixture and place in center of puff pastry. Fold pastry over and seal edges and sides – with water and your finger tips. Place seam side down on a lightly greased baking sheet. Roll out scraps of dough and cut out decorative shapes – leaves are nice. Place on top of pastry and brush with yolk-water mixture. Bake for about ½ hour.

Stuffed Cabbage with Cranberry Sauce

Stuffed cabbage with cranberry
1 (16 ounce) can jellied cranberry sauce
1 (15 ounce) can tomato sauce
½ cup water
Juice of 1 lemon
¼ cup brown sugar or to taste
½ cup raisins
½ cup fresh cranberries
1 apple
1 medium head of cabbage
2 pounds ground beef
½ cup uncooked rice
Salt and freshly ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup

Mix the cranberry sauce, tomato sauce, 1 cup water, lemon and sugar in a saucepan. Bring to a boil; then add the raisins and the fresh cranberries. Peel, core and dise the apple and add. Simmer for another 5 minutes.
Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 minutes or until wilted. Cover with cold water and drain. ( Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally. )
In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, ½ cup water and ketchup, blending with your fingers until well mixed.
Trim the ribs of the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull of the inside leaves and place them one by one on a board, outside down. Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope, top first, then bottom and then the two sides. Place seam side down in the line casserole. Repeat with the rest of the cabbage and the filling.
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then place the stuffed cabbage in a preheated 300-degree oven and bake, uncovered, for one half hour more.

Jewel Cookies

Jewel Cookies
½ cup shortening
1 cup brown sugar
½ teaspoon vanilla
1 egg
1-1/2 cups flour
½ teaspoon baking soda
½ teaspoon nutmeg
2 tablespoons nondairy creamer
½ cup chopped pecans
½ cup chopped candied fruits (citron/cherries combination)

Preheat oven to 350 degrees. Cream together shortening, sugar, vanilla and egg until light and fluffy. Stir together flour, baking soda and nutmeg. Add it with the nondairy creamer and mix well. Stir in nuts and candied fruit. Drop by tablespoonfuls onto greased cookie sheets. Press down lightly. Bake for 10 to 12 minutes.

Soda Meatballs

Soda meatballs
2-½ pounds chopped meat
12 ounces ketchup
24 ounces ginger ale
½ cup honey
½ cup uncooked white rice
½ cup raisins (I leave out)
1 bag chopped green cabbage
¼ cup brown sugar
1 chopped onion
Salt and pepper to taste

Boil ketchup, ginger ale, honey and brown sugar. In a separate bowl combine onions, salt, pepper, meat, rice and raisins. Make into meat balls. Drop the meatballs into the liquid. Add the bag of cabbage. Bring it back to a boil. Lower the heat and simmer for 90 minutes. These freeze really well.

Jewish Apple Cake

Make the cake in the morning and cut in the evening. Chop the apples after the batter is mixed. After the cake is done, turn the tube upside down on an empty soda bottle until the cake is cool.

5 cooking apples ( Roma and Jonathan )
2 teaspoons cinnamon
2⅓ cups sugar, divided
1 cup margarine
4 eggs
3 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
⅓ cup orange juice
1½ teaspoons vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degree F
In mixer, combine margarine and 2⅓ cups of sugar. Cream at medium speed until fluffy. Add eggs, one at a time, mixing well after each addition.
In a separate bowl, stir together flour, baking powder and salt. Add to batter. Add juice and extracts. Combine until batter is smooth.
In another bowl peel and quarter apples, core and slices. Combine apples, cinnamon and ⅓ cup of sugar. Mix well.
Place a small amount of batter in bottom of greased and floured 10-inch tube pan. Arrange a layer of apple slices over batter. Continue layering, ending with batter.
Bake in a 350 degree F oven 1½ hours or until cake tesis done. Cool in a wire rack.

Sweet Stew in a Pumpkin

2 pounds stew meat
1 onion, chopped
1 teaspoon minced garlic
2 tablespoons oil
2 tomatoes, chopped
1 green pepper, chopped
1 teaspoon sugar
1 cup dried apricots
3 potatoes, peeled and chopped
2 sweet potatoes, peeled and chopped
2 cups beef broth (you can buy the Manischewitz boxed kind)
Salt and pepper to taste
¼ cup red wine
1 (15 ounce)can whole kernel corn, drained
1 medium pumpkin, top cut off and seeds sand stringy pieces scooped out

In a medium-sized Dutch oven, cook beef, onion and garlic in oil until browned. Add tomatoes, green pepper, sugar, apricots, potatoes, beef broth and salt and pepper. Bring to a boil; reduce heat, cover and simmer for about 1 hour. Stir in wine and corn. Preheat oven to 325 degrees. Place pumpkin shell on greased shallow pan. Spoon stew into pumpkin and bake for 1 hour. Scoop out some of pumpkin with each serving.