Tu B'Shevat Recipes
Rut Maoz's Fruit Cake
Place aprox 5 1/2 cups of the following: well chopped almonds, hazelnuts, walnuts, raisins, chocolate chips, dried apricots, dates, pineapple, cranberries, orange peel, shredded coconut or your own ideas, in a bowl with 2 Tbls of self rising flour, mix thoroughly.
In a separate bowl mix together: 4 lrg eggs, 5 1/2 Tbls self rising flour and 5 1/2 Tbls sugar, a sprinkle of cinnamon and a touch of vanilla.
Pour the liquid over the dry ingredients.
Grease a loaf pan. Bake at 350F degrees for aprox 40 minutes or till brown on top.
Cool. Then refrigerate (it's easier to slice when cold).
Sarah Yehudit Schneider's Almond Pudding
2 cups milk or soy milk
2 cups coffee creamer
3/4 cup sugar
1/3 cup flour
1 cup ground almonds
1/2 tsp almond extract
Heat on burner, stirring constantly with a wisk until thick.
Cool and refrigerate.