 NOVEMBER 12 • 2020 | 33

Balsamic glaze or balsamic 
vinegar, garnish
Directions
Preheat oven to 400°F. Have 
2 rimmed baking sheets ready 
to use.
Cut the vegetables into bite-
sized pieces (keep asparagus 
and green beans whole — just 
trim the ends.) 
Divide the vegetables into 
those that cook quickly and 
those that cook more slowly 
(generally, the harder the 
vegetable, the longer it takes 
for them to become tender. 
For example, asparagus only 
needs about 8 minutes to 
cook. Brussels sprouts require 
20-30 minutes.
Again, group veggies by 
cooking time in separate pans 
so that they finish cooking at 
the same time. 
Drizzle with olive oil and 
season with salt and pepper 
(you do NOT need a lot of 
oil).
Roast vegetables for 8-30 
minutes depending on the 
“hardness” of the vegetables.
Serve the vegetables hot, 
warm or at room temperature, 
drizzled with balsamic glaze 
or balsamic vinegar, makes 6-8 
servings.

MAKE-AHEAD 
MASHED POTATOES
The key to making these 
ahead is that they are fairly 
“loose” or soft. That’
s because 
they get thicker when 
prepared a day before. When 
you reheat these potatoes, they 
will be perfect! I like to use 
gold potatoes because they 
have a delicious buttery flavor. 

Ingredients
5 pounds peeled Yukon 
Gold potatoes, cut into 2-inch 
chunks
¼ cup (1 stick) butter or 
margarine
1 cup sour cream or vegan 
sour cream
½ cup milk, unflavored 

almond or oat milk or 
nondairy creamer 
Salt and pepper to taste
Ground black pepper to 
taste
Olive oil for drizzling

Directions
Spray a casserole dish (a 2 
quart or equivalent) or baking 
dish with nonstick cooking 
spray or brush with olive oil 
and set aside. NOTE: A larger, 
more shallow baking dish 
will result in a more golden, 
golden crust on top.
Place potatoes in a large 
pot of water. Bring to a boil, 
and cook until tender, about 
15 minutes. Drain well and 
transfer to a large bowl. DO 
NOT RINSE — these should 
be very hot.
Add butter, sour cream and 
milk, and mash or whip with 
an electric mixer. Adjust salt 
and pepper to taste.
Transfer to the prepared 
casserole dish. Cover and chill 
until ready to reheat.
Preheat oven to 350°F. 
Drizzle or brush the top of 
the potatoes with olive oil and 
bake, uncovered for 30-45 
minutes. Serve hot. Makes 8 
servings. 

SLOW COOKER 
APPLESAUCE
You can use this recipe for any 
fruit — pears, plums, even 
pineapple!
I like to "err" on the side 
of less sugar. While the 
applesauce is still hot after 

cooking, you can add more 
sugar to taste.
Ingredients
5 pounds peeled, cored, 
apples (your favorite variety), 
cut into 2-inch chunks
½ cup sugar (to taste), some 
apples are naturally sweeter 
than others
1-2 tsp. ground cinnamon 
(optional), to taste
1 Tbsp. lemon juice

Directions
Place apple chunks in a 
large bowl.
Toss with lemon juice 
and then add in sugar 
and cinnamon, stirring to 
combine. 
Cover lid. Cook on HIGH 
for 3-4 hours, (harder apples 
take a little longer), until 
apples are very soft. Stir and 
adjust sugar and cinnamon to 
taste.
Eat hot, warm or cold. 
Freezes beautifully! 
Makes 2 quarts.

SKINNY PUMPKIN 
PIE CAKE
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. pumpkin pie spice
4 large eggs
1 cup brown sugar
3 cups pumpkin puree (I 
used canned)
2 tsp. Vanilla extract
To serve: Fresh, lightly 
sweetened whipped cream 
(the canned is fine), optional
Garnish: Powdered sugar 
and fresh cranberries

Directions
Preheat the oven to 350°F. 
Spray a 9×13-inch baking pan 
or dish, with nonstick cooking 
spray or line with parchment.
Whisk the flour, baking 
powder, baking soda, salt, 
cinnamon, and pumpkin pie 
spice together in a large bowl. 

Set aside. 
Whisk the oil, eggs, 
brown sugar, pumpkin and 
vanilla extract together 
until combined. Pour the 
wet ingredients into the dry 
ingredients and whisk and stir 
until combined (you may also 
use an electric mixer, but do 
not over mix — it will make 
the cake heavy).
Transfer into the prepared 
pan. Bake for 35 minutes 
or until the top is dry and 
a toothpick inserted in the 
center comes out clean. 
Remove the cake from the 
oven and set pan on a cooling 
rack (I place on my gas stove). 
Cool completely. 
Run a knife around the edge 
of the pan and turn the cake 
over onto a cutting board (it 
will be upside down). Peel off 
the parchment, if using, and 
turn the cutting board onto a 
serving dish. Cut the cake into 
squares. Makes 20 servings. 

Read more recipes at

thejewishnews.com.

