It’s been nine years since my mom died, which has meant nine Thanksgivings without her. For many years before then, she would join me and Hubs and soon Boychik and then Girlchik too — she was ill already when Rockerchik was born — at our home for turkey and her famous Cranberry Mash. After Boychik,…
2 cups of flour 1/2 to 3/4 cup of sugar 1 1/2 teaspoons of baking powder 1/2 teaspoon of baking soda 1 teaspoon salt ½ stick of softened butter ½ cup applesauce 1 beaten egg The zest of one orange 3/4 cup of orange juice 1 teaspoon of cinnamon 1/2 teaspoon of freshly grated nutmeg…
Tuv Ha’Aretz member, Arleen Stern, offered this addendum to my list of “stand up sides” for Thanksgiving: Cranberry and Pear Chutney. With its unorthodox mix of sweet, tart, and spicy flavors, Arleen says chutney beats out regular old cranberry sauce any day. Even after Thanksgiving, I can easily envision this tangy chutney livening up a…
1 cup rolling oats 1 cup flour – I started replacing ½ cup of regular flour with whole wheat flour or substituting the whole cup with whole wheat flour ¾ brown sugar – you can also use white sugar if you don’t have brown ½ cup margarine or oil 2 tsp. cinnamon 3-4 apples peeled…
Recipe from Gourmet, November 1991 / makes 4 cups Ingredients 1 12-ounce bag of cranberries, picked over 1/2 cup firmly packed dark brown sugar 1/2 cup raisins 2 pears, peeled and chopped 2 teaspoons freshly grated lemon zest 1/4 cup minced peeled fresh gingerroot 1/2 teaspoon dried hot red pepper flakes 1 cup chopped onion…
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