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B'nai Emet -> Departments -> Women's League -> Recipes -> High Holiday RecipesApple Bobka (milchig)To make this recipe in a 9” x 13” pan, use quantities in parentheses. To make this recipe in a deep foil lasagna-sized pan, use quantities NOT in parentheses. 1 (3/4) cup butter/margarine (can also use half butter,
half oil) Cream the sugar and butter, add the beaten eggs and dry ingredients. Mix until all ingredients are well blended. Mix the sliced apples into the batter. The batter will be very sticky, so mixing the apples in with your hands is probably the most effective method. However, a wooden mixing spoon will “do the job.” Using a spatula, scrape the apple batter into a well-greased pan (size of pan to be determined as per above measurements) until all the batter is evenly distributed. Be sure to use the right-sized pan. This batter is very deceiving. It really rises during baking. Optional #1: Sprinkle the batter with the topping listed below. It is even sweeter. (I prefer it plain.) 1/3 (1/4) c. brown sugar Optional #2: When adding in the sliced apples, also add in one cup of chocolate covered raisins, then stir throughout. Adds a bit of a different fruit flavor, and, of course a bit of chocolate. Bake in a 350-degree oven for 50-60 minutes, or till tests done with a toothpick. Sandy Harris |
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