Fresh Strawberry Sorbet - Simple and Refreshing

Simple Syrup
1 cup water
1/2 cup sugar

Fruit Base

1 pint fresh strawberries
1/2 cup orange juice or apple juice

Directions:

First, make the simple syrup. 
Combine water & sugar in a pan, stir over low heat until sugar dissolves. Bring to a boil & boil gently for 5 minutes stirring only occasionally.
Cool completely.

Wash berries and remove the caps and any bruised spots.  Wash a few more times to ensure they are free of dirt or insects.

Purée fruit and orange or apple juice in a blender or food processor until almost smooth.

In a medium bowl, combine fruit with cooled syrup.

If you have an ice cream freezer, you can put the purée mixture into that & process using the directions with the machine.

If you do not have an ice cream machine, you can pour the mixture into an 8" baking dish and cover with plastic or foil.  Place this on a level surface in the freezer.  Stir the mixture with a sturdy fork every 30 minutes or so.  This way it will be easier to scoop.

Makes 6-8 servings. Absolutely delicious!

We tripled the recipe as we served it for Shabbat and we had extra for the next day.
If you prefer, other berries can be used.  I will try mango next as they are in season.  I would also like to attempt Lemon Sorbet soon.   

Strawberry Crepes!

 Easy and delicious, any fruit can be used to make fancy-looking crepes!


Makes about 8 crepes - depending on size of pan used


Ingredients

Batter:
    2 eggs
    1/2 cup milk
    1/2 cup water
    1 cup all-purpose flour
    1/4 teaspoon salt
    2 tablespoons butter, melted
    extra butter for pan

Filling:
    1 container fresh strawberries – Sliced and a few mashed up - see below (or alternative fruit)
    1 cup Cream (or just use the whipped cream in the can)
    2 Tbsp sugar
    1 Tsp vanilla
    Powdered sugar, if desired.

Method

In a large mixing bowl, whisk together the eggs, milk and water. Gradually add in the flour , stirring to combine. Add the salt and butter; whisk until smooth.  Batter will be thin.  I personally like to allow the batter to sit for a while at this point but it is not entirely necessary. 

Heat a small non-stick pan with a little butter (or margarine) on medium heat. Pour 1/4 cup of batter into the centre of the pan, tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.

Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden.
Cook the other side for about 15 seconds and then slide out onto a plate.  This second side should not have much colour but should appear only slightly glossy. 

Place on a paper-towel lined plate while you cook the remaining crepes.
  
 Assemble crepes on individual plates in this way:
 Spoon one Tbsp mashed strawberries followed by sliced strawberries down centre of crepe.
 Top strawberries with whipped cream (with a bag or spoon)  Do not overfill as the crepe will tear.
 Roll each crepe, burrito-style, as in the photo above. 
 Sprinkle a bit of powdered sugar and a few strawberry pieces on the top as it looks really nice.


This recipe can easily be made non-dairy by substituting non-dairy cream and using margarine.  Sugar can also be omitted or a sugar alternative can be used. 
Other fruit can also be used.  Try apricot jam with sliced peaches and substitute the vanilla extract with almond extract - really nice.
Raspberries, blueberries, passion-fruit, or nearly any fruit you enjoy can be used.

K (d) unless substituting with non-dairy (p) ingredients

Old Fashioned Hot Fudge Pudding Cake

 Hot Fudge Pudding Cake

When I was a girl, I used to make this recipe for our big family - it was delicious.  It came from my mother's Betty Crocker Cookbook, circa 1950's.  As you can see, it has no egg in it and also, very little butter or milk.  I remember being told this was a recipe that was created during WWII when the above items were rationed.

Double the recipe for a large family -  The recipe below is for a 9" square pan and should serve 8-9 people.  I normally double the recipe and bake in a 13 x 9 x 2 pan.  Enjoy!

Cake:

    1 cup all-purpose flour

    ¾ cup granulated sugar

    2 tablespoons Dutch processed cocoa

    2 teaspoons baking powder

    ¼ teaspoon salt

    ½ cup non-dairy milk substitute - soy, almond, light coconut milk, etc.  (or dairy milk)

    1 teaspoon vanilla extract

    2 tablespoons margarine (or butter), melted

 Topping:

    1 cup light brown sugar

    ¼ cup Dutch processed cocoa

    ¼ teaspoon salt

This water mixture will make the topping turn into the hot fudge pudding:

    1¾ cup nearly boiling water

    2 teaspoons vanilla extract

Heat oven to 350ºF.

Measure flour, granulated sugar, 2 tablespoons cocoa, the baking powder and ¼ teaspoon salt into a mixing bowl. Stir in non-dairy milk substitute (or dairy milk), 1 teaspoon vanilla and melted margarine (or butter). Spread batter in an un-greased 9-inch square pan.

Stir together brown sugar, ¼ teaspoon salt and ¼ cup cocoa; sprinkle over batter. (some like to sprinkle chopped walnuts on top, at this stage.  I have never used them)

Stir 2 teaspoons vanilla into hot water and pour gently over all. DO NOT STIR!

During baking, the 'cake' portion will rise to the top and the hot fudge pudding will settle to the bottom.

Bake 45 minutes. Serve warm.  Top with non-dairy whipped topping, non-dairy ice-cream or if you are having a dairy meal, - go for it with vanilla ice cream or whipped cream.

Note:  If preparing for Shabbat, bake before candle lighting and simply cool on a rack on your blech.

Can be made (K) parve or (dairy)

Beverly's Famous Apple Pie - For Zack

Ingredients:

Pastry
2       cups all-purpose flour
1       teaspoon salt
2/3    cup plus 2 tablespoons vegetable shortening (like Crisco)
4       to 6 tablespoons (60-90ml) cold water

Filling

1/4     cup cornstarch or all-purpose flour
1/2     teaspoon ground cinnamon
1/2     teaspoon ground nutmeg
1/8     teaspoon salt
8        cups thinly sliced peeled tart apples (8 medium)  Granny Smith or Jonathan are perfect.
1/3     cup (75ml) honey
1/2     lemon, freshly squeezed
2        tablespoons margarine

Method

For pastry:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or two forks) until particles are size of small peas.  Do not overwork these ingredients or your pastry will not be flaky.  Sprinkle with cold water, 1 tablespoon at a time, tossing gently with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).  Divide in half, wrap in plastic and chill while making filling.

For filling:

In large bowl, 1/4 cup (60ml) cornstarch or flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed.  Drizzle honey over apple/spice mixture and give it a good stir.  Taste an apple slice.     Squeeze half a lemon over the mixture. Taste and if not sweet enough (depending upon the apples chosen) add a bit more honey.  Set filling mixture aside.

Assembly:

Heat oven to 425°F/220°C. With floured rolling pin, roll one pastry round into round 2 inches (5cm) larger than upside-down 9-inch (23cm) glass pie plate. Fold pastry into fourths - It will look a bit like a triangle; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and up the side.

Pile filling mixture into pastry-lined pie plate. Dot with butter or margarine.  It will look rather full but the apples will cook down.

Roll other round of pastry into 10-inch (25cm) round. Fold into fourths as with the first piece of pastry above. Unfold top pastry over filling; trim overhanging edge 1 inch (2.5cm) from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired - I pinch it together using my thumb and forefinger.   Cut slashes in top of crust as this will allow steam to escape.  Make this part pretty!

Cut 2- to 3-inch (5-7cm) wide strips of foil to prevent excessive browning - you may need this halfway through baking.

Bake @425°F/220°C for 40 minutes or until crust is brown and juice begins to bubble through slits in crust.  Check the pie halfway through and cover edges with foil if it is browning too quickly.

K (P)