| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Viennese |
|
1 |
servings |
INGREDIENTS
| 2 |
|
16-ounce jars apple sauce |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
c |
Brown sugar |
| 6 |
|
Eggs |
| 2 |
c |
Small-curd cottage cheese |
| 1/4 |
c |
Sweet butter; melted; plus 4 pats of butter |
| 6 |
tb |
Flour; (T = tablespoon) |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Vanilla |
|
|
Stick free cooking spray |
| 1 |
c |
Walnuts; finely ground |
|
|
Confectioners sugar |
INSTRUCTIONS
These are a couple of recipes for latkes that I just found in our Jewish
Newspaper this morning, they seem to be a bit different from all the other
latkes that we came across the last couple of weeks so here goes. They do
not give a source for these recipes.
Combine apple sauce, spices and brown sugar in saucepan. Boil over medium
heat, stirring often. Let cool. In large bowl, place eggs, beating until
foamy. Add cheese, 1/4 cup butter, flour, salt, sugar and vanilla, beating
well. Divide batter into eight bowls. Coat an 8", non-stick frying pan and
an 8" springform pan with cooking spray. Place frying panon medium flame,
melting half pat of butter. Pur batter from first bowl into frying pan,
spreading evenly. Brown lightly. Turn crepe, browing on other side. Move
crepe to springform pan. Coat with applesauce. Sprinkle with walnuts.
Repeat steps 6-9, layering eight crepes. Bake 10 minutes at 350 degrees
until heated through. Take from oven, place on plate and remove sides.
Sprinkle with confectioners' sugar. Cut into 10 wedges.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Dec 15,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”