Tammy Reid’s Sweet Challah:

6 cups flour
3 eggs
3 Tbsp honey
1/3 cup sugar
2 envelopes dry yeast

2 envelopes dry yeast
4 Tbsp oil
drop vanilla
½ cup raisins

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.


Carrot and Sweet Potato Tzimmes

1 bunch carrots,
peeled and cut
into 1″ pieces6 sweet potatoes (large)
peeled and quartered½ cup pitted prunes
1 cup orange juice
½ cup honey
½ tsp salt
1/4 tsp cinnamon
1/4 cup margarine

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

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

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 Hashanah 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

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
1 tsp baking soda
½ tsp cinnamon
½ tsp salt


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.