Montreal's Jewish Neighbourhood of Papineau
Mirel Teitelbaum's apple pie
These recipes were sent in by her granddaughter, Diana Schweitzer.
2 c. flour
2 tsp baking powder
1/2 tsp salt
1/2 c. margarine
1 c sugar
2 Tblspn milk
1 tsp vanilla
10-12 average size apples (Cortland or other baking apple)
1/2c. sugar, 2 tsp cinammon, 2 T flour mixed together in a separate bowl
Grease 9 X 13 pan. Mix ingredients to make a soft dough. Knead 1/2 the dough and roll out.
Place in bottom of pan. Peel, core and slice apples. Pile in (or place in rows). Sprinkle with the
sugar/cinnamon/flour mix. Put on top crust. Mix a bit of cinnamon and sugar together and sprinkle
Mirel Teitelbaum's honey cookies
3 cups flour
1 heaping tsp baking powder
1/8 tsp salt
2/3 cup butter or margarine or Crisco
1/2 cup sugar
1/2 cup honey
Add dry ingredients. Add wet ingredients. Make a soft dough. Cover bowl and put in fridge for a couple
of hours. Roll little balls. Put oil on hands and then dip the balls in sugar. Bake on a greased cookie
sheet for 15 minutes or until golden.
Mirel Teitelbaum's mun cookies
½ cup oil
1 cup sugar
½ cup water
1/2 tsp. salt
2 ½ cup flour
½ tsp baking soda
3 Tspns. Honey
2 tsp. baking powder
½ cup mun (poppyseed)
additional sugar for dipping
Mix all ingredients except mun. Add mun and mix well. Preheat oven to 350 degrees.
Refrigerate dough for 30 minutes. Grease several cookie sheets. Form 1-1 ½” balls. Dip in sugar. Bake 2” apart
on the middle rack for 15 minutes or until bottoms are browned but not burnt.
Store in closed container at room temperature.