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Olwen’s Apple Brown Betty (from 500 Treasured Country Recipes, Martha Storey and Friends, Storey Books, 2000) dairy
serves 8

3/4 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 slices bread
1/2 cup (1 stick) unsalted butter, melted
3 tablespoons lemon juice
4 large apples, (Rome, Winesap or Cortland) peeled, cored and thinly sliced
1/4 cup apple juice

Preheat oven to 350F. Grease a 2 quart baking dish.. In a large bowl, mix the sugar and spices. Crumble in the slices of bread. Mix in the butter and lemon juice. Cover the bottom of the baking dish with about one-third crumb mixture.. Add half the apples, half the remaining crumbs, rest of the apples and crumbs. Pour apple juice over the top. Cover with foil and bake in preheated oven for 30 minutes. Remove cover and bake 20 minutes longer. Serve warm

To make pareve, use pareve bread and vegetable margarine in place of butter.

approx. nutrients per serving: calories – 305 protein – 2g carbohydrates – 47g

fat – 13g cholesterol – 31mg sodium – 111mg

This recipe from the article Crisis Comfort.

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.