Apple and Honey Pie Pops

By Sheri Silver, JTA

The High Holy Days bring to mind certain traditional food customs, the most well-known being the dipping of apples in honey.

And while a classic apple pie or cake is a lovely way to mark our hopes for a sweet new year, I thought it would be fun to change things up a bit. These pops are a cinch to make, and even more fun to eat. They can be assembled (and frozen) in advance, and are especially nice to serve for a crowd. No cutting or forks needed. Sweet indeed!

2 Granny Smith apples, peeled and diced
2 Tbsp. sugar
2 Tbsp. honey
¼ tsp. cinnamon
¼ tsp. salt
1 package (2 crusts) refrigerated pie crusts, set out at room temperature for 15 minutes
1 egg, beaten with 1 Tbsp. water
raw or “sanding” sugar, for sprinkling

Special equipment:
2 to 3-inch cookie cutter (or drinking glass)
lollipop sticks

In a medium pan combine the apples, sugar, honey, cinnamon and salt. Bring to a simmer and cook over low heat for about 10 minutes or until the apples have softened and the juices have thickened. Remove from heat and let cool.

Preheat oven to 400 degrees; line two baking sheets with parchment paper. Unroll one pie crust on a work surface. Use your cutter to make as many circles as you can; place on your prepared baking sheets. Put a lollipop stick in the center of each circle, press down lightly to secure. Place a teaspoon of cooled filling on each circle. Use a pastry brush to brush a bit of the beaten egg around the edge of each circle.

Unroll the second pie crust and cut out an equal number of circles to the first crust. Place on filled crusts, press lightly to seal. Crimp the edges with a fork, and make a few small incisions in the center to allow steam to escape.

Brush tops with the egg and sprinkle with the raw sugar. (Pops may be frozen at this point. Reheat directly from the freezer, adjusting baking time by a few extra minutes).

Bake pops for 20 minutes; transfer trays to wire racks to cool completely. Serve warm or at room temperature (pops may be kept tightly sealed, at room temperature, for 3-5 days). Yields 12 to 16 pops.

Pumpkin Crumb Cake

By Miriam Pascal, JTA

Who can resist a crumb cake? The only thing better than the dense cake on the bottom is the thick layer of cinnamon crumbs on top. This one’s perfect to serve in the sukkah: full of spices, pumpkin, but no sour cream, so it’s pareve, and just a touch less caloric than traditional coffee crumb cake.

Note: Be sure to use canned pumpkin purée, not canned pumpkin pie filling, as it has ingredients not needed here. You can also use homemade pumpkin purée.

Plan Ahead: This cake freezes well in an airtight container. For best results, freeze the whole cake and cut into squares just before serving.

For the crumb topping:
1/3 cup sugar
3/4 cup brown sugar
3 tsp. cinnamon
pinch salt
13/4 cups flour
3/4 cup vegetable oil

For the cake:
1 cup vegetable oil
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup canned pumpkin purée
11/2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 Tbsp. salt
21/2 cups flour

Preheat oven to 325 degrees. Grease and flour a 9-X-13-inch pan; set aside.

To prepare the crumbs: Combine sugars, cinnamon, salt and flour in a small bowl. Add oil and mix until combined and crumbs form. Set aside.

To prepare the batter: In the bowl of an electric mixer, beat together oil and sugars on medium speed until smooth.

Add eggs, pumpkin purée, vanilla, cinnamon, baking powder, baking soda and salt. Beat until combined.

Reduce mixer speed to low. Add flour gradually, beating until just combined. Do not overmix.

Pour batter into prepared pan. Cover entire surface of the cake with prepared crumbs (there will be a very thick layer of crumbs).

Bake for about one hour, until a tester inserted into the center comes out clean. Yields 10-12 servings.

To read the complete October 2016 Dayton Jewish Observer, click here.