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beat well. Using a spatula, move
the dough into the prepared
pan. Scrape again with the
spatula. Core, peel and dice 2 apples
into ½-inch pieces. Place the
diced apple pieces on the dough
as tightly together as possible.

Wedge in the raspberries every
so often. Use the third apple, if
needed. The dough should be
covered by fruit with little or
no space between pieces.

Place the cake in the oven
and bake it for 30 minutes,
or until the edges are golden
brown and a cake tester or
toothpick inserted into the
center comes out clean. Cool to
room temperature.

If serving the next day, cover
with plastic wrap. Cut the cake
into 12 pieces and place on an
attractive plate.

PLUM AND PEAR CRISP |
DAIRY OR PARVE
AUGUST 19, 2021
or margarine at room
temperature 1¼ cup blanched almonds,
chopped 1 cup brown sugar
¾ cup flour
Optional accompaniment:
vanilla ice cream or
coconut sorbet
Serves 8
Place the topping ingredi-
ents in a medium-sized bowl.

Equipment: 7-inch-by-11-inch Mix with a fork until crumbly.

ovenproof dish, such as Pyrex Scatter evenly over the top of
the fruit. Bake for 45 minutes,
Fruit: or until the topping is golden
Nonstick vegetable spray
brown and the fruit is bubbling.

Cool to a warm tempera-
4 ripe pears
ture, if serving immediately.

4 ripe plums
This can
be made a day ahead.

2 teaspoons lemon juice
Serve with
ice cream or sorbet,
½ teaspoon cinnamon
if desired.

¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon cardamom
1 tablespoon sugar
Coat the baking dish with
nonstick spray. Preheat your
oven to 350 degrees F.

Core, peel and slice the
pears and plums thin. Place
them in a large mixing bowl.

Add the lemon juice, spices
and sugar. Mix together gently
with a wooden or silicone
spoon. Move the fruit to the
prepared baking dish and
arrange evenly. Cover with the
topping recipe below.

Topping: ½ cup unsalted butter
24 Old-fashioned fudgy brownies
JEWISH EXPONENT
OLD-FASHIONED FUDGY
BROWNIES | PARVE
Serves 12
By Pam Davis
Equipment: 9-inch-by-13-
inch ovenproof dish, such as
Pyrex, a double boiler and a
flour sifter
Nonstick vegetable spray
1 cup (2 sticks) of margarine
4 (1-ounce) squares
unsweetened baking
chocolate 2 cups granulated sugar
4 eggs
1 generous cup flour
iuliia_n / iStock / Getty Images Plus
2 pinches baking powder
2 teaspoons vanilla extract
12-ounce bag semisweet
chocolate morsels
Powdered sugar for dusting
Coat the baking dish with
no-stick spray. Preheat your
oven to 350 degrees F.

Place 2 inches of water in the
bottom pot of a double boiler.

Place the top pot in position
over the bottom. Place the
margarine and chocolate inside.

Place the lid on top. Move the
double boiler to a medium
flame and bring the water to
a gentle boil. Stir occasionally
until the ingredients melt.

Using a spatula, move the
chocolate mixture to a large
mixing bowl. Add the sugar,
eggs, flour, baking powder
and vanilla. Using an electric
beater, mix until the ingredi-
ents are combined. Stir in the
chocolate morsels.

Using a spatula, pour into
the prepared baking dish. Bake
for 25 minutes, or until the
edges brown and a cake tester
or toothpick inserted into the
center comes out clean.

Cool to room temperature.

When ready to serve, cut the
brownies into 24 squares and
place them on an attractive
plate. Place a couple table-
spoons of powdered sugar in
the flour sifter and dust over
the brownies. This recipe
freezes well. l
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