Yom Tov Recipes

One 3 1/2-to-4-pound roasting chicken

Salt and freshly ground pepper to taste

1 teaspoon ground cinnamon

1 onion, peeled and cut into chunks

1 cup chicken broth

1 1/3 cups white wine

3 apples, cored and cut horizontally into 4 pieces

2 tablespoons sugar

Preheat the oven to 375 degrees.

Season the chicken with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.

After the chicken has been cooking for 45 minutes, surround it with the apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine, and roast for about 45 more minutes, or until the apples are very soft and the chicken is cooked

(Never tried it but saw it in my Bon Appetite this Month 😉 )

This is more like a warm moist cake….

1/2 cup margarine, softened

2 cups sugar

1/2 teaspoon vanilla extract

2 eggs

2 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg (I leave this out, dont like nutmeg)

1/2 teaspoon salt

1/2 teaspoon baking soda

6 cups chopped peeled tart apples

In a large bowl, cream margarine, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, nutmeg (if using), salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

Enjoy!