46 | SEPTEMBER 19 • 2019 THEJEWISHNEWS.COM
Arts&Life
Ingredients:
1 pound wide egg noodles
2 Tbsp. olive oil (not extra-
virgin)
5 large eggs, whisked
3 cups unsweetened applesauce
2 tsp. cinnamon
½ cup brown sugar
½ tsp. kosher salt
For the topping:
½ cup warmed honey
Directions:
Preheat oven to 350°F
. Spray a
9- by 13-inch baking dish well
with nonstick cooking spray and
set aside.
Bring a large pot of water to
boil over high heat and cook
noodles for 5 minutes. Drain the
noodles (do not rinse) and trans-
fer to a large bowl. Add the oil
and toss well. Set aside.
Whisk together remaining
ingredients and stir into the noo-
dles. Dust with more cinnamon.
Transfer to the prepared baking
dish and cover with foil.
Bake for 30 minutes. Uncover
and bake for 30 minutes
more. Drizzle with warm honey.
Cool before cutting into squares
and serving. Makes 12 to 20
servings, depending on the size
of the squares.
ROASTED LEMON AND
GARLIC BROCCOLI
Ingredients:
3 Tbsp. extra-virgin olive oil
3 pounds broccoli florets
½ cup water
3 Tbsp. thin-sliced garlic
¼ tsp. crushed red pepper flakes
Salt and freshly ground black
pepper
2 Tbsp. fresh lemon juice
Directions:
Preheat to 425°F
. Combine all
ingredients — except lemon
juice — in a roasting pan.
Cover and bake for 10 minutes.
Uncover and bake for 10 min-
utes more. Adjust salt and black
pepper to taste, drizzle with the
lemon juice and serve hot, warm
or at room temperature. Makes
8-10 servings.
CHOCOLATE CHIP
MANDELBREAD
This is among my most request-
ed recipes. I slice it thin (about
⅓
-inch) and toast it until golden.
Ingredients:
¾ cup vegetable oil
1 cup sugar
3 large eggs
2 tsp. baking powder
3 cups flour
1 cup mini chocolate chips
For the topping:
Combine in a small bowl:
¼ cup sugar
1 tsp. ground cinnamon
Directions:
Preheat oven to 350°F
. Line
a rimmed baking sheet with
parchment and set aside.
Combine oil and sugar in a
large bowl and mix well with an
electric mixer.
Add the eggs and mix until
incorporated.
Mix in the baking powder.
Add the flour, 1 cup at a time,
mixing until just incorporated
(do not over mix).
Stir in the chips until uni-
form.
Form the mixture into two
identical logs on the prepared
baking sheet (the batter will be
thick). Bake for about 30-35
minutes, until the logs are dry
and set. Remove from the oven
to cool for about 30 minutes.
Cut the logs into ⅓
-inch slices
and arrange the slices, cut-side
down on the baking sheet (the
slices may not all fit, so you may
have to bake again in batches).
Sprinkle the slices with the
cinnamon/sugar (just on one
side). Bake the slices for 10-15
minutes, until they are golden.
Remove from the oven to cool
completely. Store in an airtight
container for up to one month.
Makes 3-4 dozen mandel-
bread.
LEMON COINS
Coins portend a year of pros-
perity during this season. These
lemon coins are pretty and
lightly sweet and tart.
Ingredients:
2½ cups flour
½ tsp. kosher salt
1 cup (2 sticks) unsalted butter,
room temperature
¾ cup sugar
2 Tbsp. finely grated lemon zest
1 tsp. vanilla extract
4 large egg yolks
Directions:
Whisk flour and salt in a medi-
um bowl.
Using an electric mixer on
medium-high speed, beat butter,
sugar, lemon zest and vanilla in a
large bowl, occasionally scraping
sides until light and fluffy, about
3 minutes.
Add egg yolks; beat just to
blend. Reduce speed to low;
add flour mixture and beat,
occasionally scraping sides, just
to blend.
Divide dough in half; roll
each half into a 10-inch long log
about 1¾ inches in diameter.
Wrap in plastic and chill until
firm, about 1 hour. Do ahead:
Can be made 2 days ahead.
Keep chilled.
Preheat to 350°F
.
Line a baking sheet with
parchment paper. Unwrap 1
dough log.
Wet the log (use your hands)
with water.
Sprinkle sugar (sanding sugar
is better) on a rimmed baking
sheet. Roll the “log” in the sugar.
Using a sharp, lightly floured
knife, cut log into ¼-inch thick
rounds. Transfer to prepared
sheets, spacing 1 inch apart.
Bake until cookies are firm
and golden brown around edges,
about 16 minutes.
Let cool completely before
removing from the pan. Repeat
with remaining dough log, using
cooled baking sheets. Makes
about 5-6 dozen, depending on
the size.
All recipes ©Annabel Cohen 2019
annabelonthemenu@gmail.com.
Chocolate Chip Mandelbread
ANNABEL COHEN
continued from page 44
ANNABEL COHEN
Lemon Coins