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Tu B'shevat Recipes

Tu b'shevat Recipes

Nothing unites us more than food; add these Tu B'shevat-approved recipes to your holiday repertoire! 

Passover Recipes with Mac n CheeseDuring Tu B'shevat, much of how we celebrate is marked by the tradition of eating fruits, particularly those that are significant to the land of Israel. From figs, dates, grapes, pomegranates, and olives (and more!) Tu B'Shevat emphasizes a deep connection to the land and a sense of responsibility for its care and preservation.

If you're unsure of just how tp incorporate any and all of these fruits and nuts, don't worry, we're here for you! Check out the recipes below from our resident baker-extraordinaire, Diane Fadem!

Chag Sameach! 

 

BIBLE CAKE | SEVEN SPECIES MUFFINS | TU B'SHEVAT COOKIES

Bible Cake
*from the kitchen of Diane Fadem



INGREDIENTS:
¾ cup softened butter
1 tsp cinnamon
1 ½ cups sugar
¼ tsp nutmeg or allspice
5 eggs, separated
½ cup milk, or non-dairy alternative
3 cups flour
¾ cup chopped almonds
¾ tsp salt
¾ cup finely cut figs
3 tsp baking powder
¾ cup raisins



DIRECTIONS:
Cream the butter with the sugar. Beat in egg yolks, one at a time. Mix together the flour, salt, baking powder, cinnamon, allspice or nutmeg. Blend these dry ingredients into the creamed mixture alternately with the milk. Beat egg whites until stiff & fold in. Gently mix in the chopped almonds, figs, & raisins. Bake in a greased & floured 10” tube pan (Bundt pan) at 325 for 1 hour and 10 minutes or until cake is golden brown. Check on cake at 55 minutes. If done, take it out of the oven. Insert a cake tester. If it comes out clean, it’s done. Cool the cake 15 minutes & then turn out of pan onto a cooling rack. Cool completely before serving. Once completely cooled, you can dust with powdered sugar. Enjoy!

Seven Species Muffins
*from the kitchen of Diane Fadem



INGREDIENTS:
½ cup dried figs
½ cup dates
1 ¼ cup unsweetened almond, soy, or coconut milk
¼ cup applesauce
1 tsp cinnamon
½ tsp allspice
2 eggs
1/3 cup olive oil
½ cup sugar
½ cup brown sugar
1 ½ tsp vanilla extract
¾ cup all purpose flour
¾ cup whole wheat flour
½ cup barley flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup chocolate or plain pomegranate seeds
¾ cup golden raisins
½ cup chopped walnuts



DIRECTIONS:
Preheat oven to 400. Roughly chop dates and figs. Use a blender or food processor to blend together the dried figs, dates, almond milk, applesauce, cinnamon, and allspice (this should look like apple butter or fruit preserves). In a medium bowl, whisk together the eggs, olive oil, sugar, brown sugar, and vanilla extract. In a large bowl, sift together the all-purpose flour, whole wheat flour, barley flour, baking powder, baking soda, and salt. Gently mix the chocolate chips or plain pomegranate seeds into the dry mixture, making sure the seeds are well coated with flour. Make a well in the middle of the dry ingredients and pour the fruit mixture into the well, followed by the egg mixture. Fold together until the dry ingredients are just moistened. Fold in the golden raisins and chopped walnuts. Divide into muffin pan and top each muffin with cinnamon sugar (optional). Place muffins in the oven and immediately turn heat down to 375. Bake for 25-27 minutes until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean. Let muffins cool for 10 minutes before removing from the tin and cooling on a rack. Enjoy!

Tu B'shevat Cookies
*from the kitchen of Diane Fadem



INGREDIENTS:
½ cup butter or margarine 
½ cup packed brown sugar 
¼ cup honey
1 egg
1 cup flour (regular or gluten free)
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 ¼ cups dry oatmeal
½ cup grated carrots
½ cup grated zucchini
½ cup chopped nuts (optional)
½ cup chopped chocolate chips (optional)



DIRECTIONS:
Preheat oven to 350. Cream together the butter, brown sugar, honey, and egg. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Add to the cream mixture. Mix together the oatmeal, grated carrots, grated zucchini, chopped nuts, and chopped chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet & bake for 10 minutes. Enjoy!

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Thu, November 21 2024 20 Cheshvan 5785