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