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Recipes
Tammy
Reid's Sweet Challah:
6 cups flour
3 eggs
3 Tbsp honey
1/3 cup sugar
2 envelopes dry yeast
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2 envelopes dry yeast
4 Tbsp oil
drop vanilla
½ cup raisins
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Mix dry
ingredients. Add wet ingredients. Knead in raisins. If it seems
too wet, add flour. If seems too dry add juice or water.
Allow to
rise for 1 hour.
Knead
down.
Mold dough
into thick strands and curl into circular loaves. Allow to rise
for another hour. Bake at 350 for 20 minutes, or until golden
brown.
*For an
extra golden color, gloss with a beaten egg before baking
Carrot
and Sweet Potato Tzimmes
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1 bunch
carrots,
peeled and cut
into 1" pieces
6 sweet
potatoes (large)
peeled and quartered
½ cup
pitted prunes
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1 cup orange juice
½ cup honey
½ tsp salt
1/4 tsp cinnamon
1/4 cup margarine
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Cook carrots
and sweet potatoes in boiling, salted water. Cover until firm
yet tender. Line a 2-quart, shallow casserole dish with heavy
foil. Drain carrots and potatoes and place in dish with prunes.
Stir gently.
In a separate
bowl, mix orange juice, honey, salt and cinnamon. Pour mixture
evenly over potatoes- carrots-prunes. Dot with margarine. Bake
covered (with foil) in preheated 350 oven for 30 minutes. Stir
gently and bake for another 10 minutes uncovered.
Applesauce
Kugel
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1 lb noodles (wide is
better)
4 eggs (beaten)
2 Tbsp sugar
½ tsp vanilla extract
½ cup melted margarine
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½ cup raisins
2 cups applesauce
½ can pineapple pieces (Drained)
cinnamon and
sugar mixture
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Cook noodles
until nearly tender and drain.
Mix all
ingredients except cinnamon and sugar mixture.
Mix well.
Pour into
a large greased baking dish.
Sprinkle
cinnamon and sugar on top.
Bake at
350 for 1 hour or until brown on top.
Although
Rosh Hashana is a time for eating sweet foods (in the hope of having
a sweet new year), This Carrot Cake is a delightful treat:
Dietetic
Carrot Cake from Beryl Levenson
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1 cup grated carrots
½ cup chopped walnuts
½ cup raisins
2/3 cup Sugar Twin
½ cup vegetable oil
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2 eggs
1 cup flour
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
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Combine
Sugar Twin, oil, and eggs in a bowl and beat until blended.
Add flour, baking soda, cinnamon, salt, carrots, nuts and raisins.
Stir well.
Pour mixture into pan and bake at 350 for 35-40 minutes.
Allow cake to cool completely before frosting.
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