Here's two more recipes suitable for Rosh Hashanah, from Amherst's Ruth Cohen, who shared meatball, cake and tzimmes recipes in today's Buffalo News. The applesauce cake, from her mother's recipe, has been "made in many homes," she said.
4 pounds Idaho potatoes
4 jumbo or 6 large eggs, beaten briefly
2 medium size onions
1 1/2 teaspoons salt
1/2 cup matzo meal or bread crumbs
5/8 cup 1/2 cup vegetable oil
Preheat oven to 425 degrees.
Peel potatoes and cut them into chunks that will fit through the tube of your food processor. Put into a very large bowl of cold water to preserve whiteness.
Chop potatoes in processor, in batches, to a very coarse texture. Pour each batch into a sieve and press out liquid into sink. If there are some small chunks, that’s fine. Put squeezed shredded potatoes into a large bowl.
Chop onion coarsely in food processor. In a small bowl, mix eggs, onions and salt. Mix egg mixture into potatoes. Add matzo meal or bread crumbs, 1/2 cup oil, and mix to blend well.
Pour remaining 2 tablespoons oil into a very large casserole or a 9 x 13 pan, to coat bottom and sides. Pour mixture into pan and bake for 1 hour at 425 until browned and crisp on top. Serve hot or warm.
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg, optional
1/2 teaspoon ginger, optional
1/2 teaspoon allspice, optional
1 cup sugar
1/2 cup shortening
1/2 teaspoon salt
1 1/2 cups thick applesauce
1 cup raisins, optional
Preheat oven to 350 degrees.
Sift together flour, baking powder and soda in a bowl, with cinnamon and other spices, if using.
In a mixer bowl, beat together sugar, shortening, eggs and salt until very well blended. Then add applesauce to the egg mixture.
Add the dry ingredients to the mixture and mix just until well blended. Stir in raisins, if using.
Bake in a 9 x 13 pan at 350 degrees, for 40 minutes.
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