Dietetic Carrot Cake from Beryl Levenson

Dietetic

Carrot Cake

Although Rosh Hashanah is a time for eating sweet foods (in the hope of having a sweet new year), this Carrot Cake is a delightful treat!

Recipe Submitted by: Beryl Levenson

Ingredients:

    • 1 cup grated carrots
    • ½ cup chopped walnuts
    • ½ cup raisins
    • 2/3 cup Sugar Twin
    • ½ cup vegetable oil
    • 2 eggs
    • 1 cup flour
    • ½ tsp cinnamon
    • ½ tsp salt

Directions:

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.


Applesauce Kugel

Traditional

Applesauce Kugel

Ingredients:

    • 1 lb noodles (wide is better)
    • 4 eggs (beaten)
    • 2 Tbsp sugar
    • ½ tsp vanilla extract
    • ½ cup melted margarine
    • ½ cup raisins
    • 2 cups applesauce
    • ½ can pineapple pieces (Drained)
    • cinnamon and sugar mixture

Directions:

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.


Carrot and Sweet Potato Tzimmes

Traditional

Carrot and Sweet Potato Tzimmes

Ingredients:

  • 1 bunch carrots, peeled and cut into 1″ pieces
  • 6 sweet potatoes (large) peeled and quartered
  • ½ cup pitted prunes
  • 1 cup orange juice
  • ½ cup honey
  • ½ tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup margarine

Directions:

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.


Tammy Reid’s Sweet Challah

Traditional

Sweet Challah

Recipe submitted by Tammy Reid

Ingredients:

  • 6 cups flour
  • 3 eggs
  • 3 Tbsp honey
  • 1/3 cup sugar
  • 2 envelopes dry yeast
  • 4 Tbsp oil
  • drop vanilla
  • ½ cup raisins

Directions:

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.


Kreplach

Kreplach

Reprinted with permission from “Jewish Art Calendar”.
Published by A cable to Jewish Life www.cablejew.com

Dough Ingredients:
2 cups flour
½ tsp. salt
3 Tbsps. oil
2 egg yolks
½ cup water
1 ½ tsps. baking powder or baking soda

  1. Combine flour, salt, and oil.
  2. In a separate bowl, beat egg yolks, water and baking powder (or soda).
  3. Add to flour mixture.
  4. Knead and rollout, thinly, on floured surface.
  5. Cut into 3 inch squares or circles.

Filling Ingredients:
1 onion, diced
2 Tbsps. oil
1 cup ground cooked meat or chicken
1 tsp. salt
1/4 tsp. pepper
1 egg
1 Tbsp. matzoh meal

  1. Saute onion in oil. Add chopped meat and brown for 5 minutes. Remove from heat and cool.
  2. Add salt, pepper, egg and matzoh meal, and mix well.
  3. Fill center of each square or circle of dough with meat mixture. Fold into triangles, or bring both sides and bottom together towards center, pinching together, and thus forming a triangle.
  4. Place folded triangles in lightly salted boiling water for approximately 20 minutes until kreplach float to top.
  5. When ready, remove from pot and serve in soup or as a side dish.
    For firmer kreplach, fry in heated oil in skillet over medium flame until golden brown on both sides.