Posted on October 7, 2011. Filed under: Uncategorized |

Kol Nidrei has been sung and tears that it brings to our eyes have all been wiped away.  We’ve prayer for forgiveness and recited Yizkor for our dearly departed beloved family and friends.  We’ve even listened to the Rabbi’s sermon.  We’ve had our Yom Tov nap and many of us have returned to shul for the evening prayers.  FINALLY, the time has come to get ready to break our fast.  In my family, it was my honor to at least get things going in preparation for company.  This is what our Break Fast Menu is, but, before we begin our preparations, we take time to have a cup of tea and something sweet…so I will begin this post with a cookie recipe:

Poppy Seed Cookies Just Like Grandma Used To Make

Poppy Seed Cookies


Source:  Maya Silver

“The thing that surprised me most about this recipe is the cost of poppy seeds a couple of bucks for the quarter-cup called for in the recipe. Jan was a woman who thought that if you paid more than 99 cents for a pint of blueberries, you were a sucker. Yet she splurged on poppy seeds. Go figure. Guess she liked the nice crunch that the seeds add to this soft and homey cookie dough.

Jan also called these “mun cookies”, mun is German and Yiddish for poppy seeds, which were an integral part of European baking but never quite achieved the crossover success of chocolate chips and raisins. Mun cookies can be thick or thin. Jan’s were rounded and pillowy, and incredibly yummy. ” – Maya Silver

Makes 25-30 cookies

1/2 cup oil

1 cup sugar

3 eggs

3 cups flour

1/4 cup poppy seeds

2 teaspoons baking powder

1/4 teaspoon salt

Juice of one orange

Preheat oven to 350 degrees.

Mix oil and sugar. Beat eggs slightly. Add along with orange juice and beat.

Mix dry ingredients and poppy seeds. Add to batter, and mix well.

Drop by tablespoon on a greased cookie sheet.

Bake 20 minutes or so until golden. (“Jan suggests you check after 15 minutes.” – Mya Silver)

SOFTA123’S NOTE:  I have not tried this recipe but if it’s anything like the picture then it should be like my grandmother’s recipe which I loved with a cup of tea and miss very much.

Ok, now for the main meal…

Make sure the coffee pot is on and that the hot water for decafinated coffee, cocoa and tea is ready!

Someone has sampled the bagel! Get it off the cheese! Herring...yumm!

Bagels – sliced

Cream Cheese

Butter or Margarine

Herring in Wine Sauce

Herring in Sour Cream Sauce

Gefilte Fish


Tossed Salad

Canned fruit of your choice (or fresh fruit salad if you are ambitious and time permits)

Cottage Cheese

Assorted Cheese Slices (i.e. American, Cheddar, Swiss)

Sliced Onions

Sliced Tomatoes

Lettuce Leaves

Kosher Pickles

Tuna Fish

Egg Salad

Lukshen Kugel*

Blintz Soufflé*

Mandarin Orange Salad Jello Mold*


Sour Cream Cake*


Mandel Bread aka Mandel Brot*

Ruth’s Fleddles*

Poppy Seed Cookies (above recipe)*

DISCLAIMER:  None of the photographs are attached to the recipes except for the poppy seed cookies.  The photographs are of what I think the recipes would look like.  ~Softa123

Marilyn’s Lukshen Kugel



1 pound Broad Noodles; cooked & drained

2 Eggs; beaten

1 teaspoon Vanilla

1/4 cup Sugar

1/4 pound Butter OR Margarine

1 teaspoon Cinnamon

2 Apples; washed, peeled, cored & sliced

1/2 cup Raisins; I actually don’t measure my raisins, I just throw in3-4 handfuls. I prefer golden raisins, but either will do.- Softa123 aka Marilyn


1/2 pound Cottage Cheese

1 cup Sour Cream

1 teaspoon Lemon Juice

1/4 cup Milk

2 Eggs; beaten

Mix cooked noodles, 2 eggs, vanilla, sugar, butter, cinnamon, apples and raisins together. Pour into UNGREASED 8×16″ glass pan (A 13×9″ pan will do and I often make this recipe in the disposable aluminum pans).

Mix cottage cheese, sour cream, lemon juice, milk and 2 beaten eggs together in blender. Process until well blended. Pour this mixture ontop of noodle mixture.  DO NOT MIX!

Bake at 350 degrees for 1 HOUR.

This is my favorite lukshen (noodle) kugel recipe. It is different from most as it is almost custardy!!   This recipe is my own creation. – Softa123 aka Marilyn

Servings: 10

The following is my recipe for a Blintz Casserole.  It is different from most and I think it’s better because this recipe does not begin with frozen blintzes.  It is not difficult to make and I like to take either the above lukshen kugel or this blintz soufflé with me to pot lucks. – Softa123 aka Marilyn

Farmer's Cheese





2 pounds Farmers Cheese (similar to Riccota cheese) OR Riccota Cheese

2 large Eggs

Juice of 1 medium Fresh Lemon

1/4 cup Granulated Sugar

1 pinch of Salt


1/2 pound Butter

1/2 cup Sugar

1 pinch Salt

2 large Eggs

1 cup All-Purpose Flour

1 tablespoons Baking Powder

1/4 cup Milk

1 teaspoon Vanilla Extract


BATTER:  Cream butter and granulated sugar together for the batter.  Add remaining batter ingredients (salt, eggs, all-purpose flour, baking powder, milk and vanilla extract).  Mix until all ingredients are incorporated and smooth.

FILLING:  Beat together all filling ingredients (farmers cheese, eggs, lemon juice, granulated sugar and salt) until well incorporated and smooth.

CASSEROLE:  GREASE a large casserole dish OR 9″x13″x2″ pan.  Place half of batter in casserole (SOFTA123’S AKA MARILYN’S NOTE:  I use a 9″x13″x2″ glass pan.).  It will be a thin layer. Spread filling over the batter layer.  Cover filling with remaining batter.

Bake casserole at 300° Fahrenheit for 1 1/2 hours.

SOFTA123’S AKA MARILYN’S NOTES:  This recipe is absolutely wonderful!!! The taste is wonderful and it is so much easier than making blintzes from scratch. I think that it tastes better than the blintz casseroles made with frozen blintzes.

The first time I made this recipe, I took it to a New York State Home Bureau (Monroe County’s) Pot-Luck picnic in August of 1994.  Everyone loved it.  I had no leftovers!!!

ORIGINAL SOURCE:  The recipe came from Cynthia Merzer who lives in Atlantis, Florida.  She posted it on the Prodigy Food Boards on September 22, 1993.

The recipe looks nothing like this! The recipe looks more like a creamsicle in a jello mold,.

Mandarin Orange Salad


1 large package orange Jello

1 pint orange sherbet

2 small can mandarin oranges

Drain the liquid from the mandarin oranges and add water to make 3 cups of liquid.

Dissolve the Jello in 2 cups of the heated liquid. Add the one remaining cup of cold liquid. Refrigerate until mixture begins to thicken.

Whip in the pint of orange sherbet and stir in mandarin oranges. Chill until Jello is completely set.

This is my all-time favorite jello mold!  I goes very nicely with a heavy meal!  Can serve it with the cottage cheese and fruit, or with dessert. ~SOFTA123 aka Marilyn

Oh, I'm hungry!

I searched all over for my sour cream cake recipe.  I can’t believe that I can’t find it.  But, this recipe that I found on the internet just now sounds like the recipe I use.  Let’s all hope it is!!! 🙂


Easy Sour Cream Cake


By Diana Rattray, About.com Guide

This easy sour cream cake makes a great coffee cake, or bake it for a weekend treat or potluck take-along.


1 cup (2 sticks) butter, room temperature

1-1/4 cups granulated sugar

1 teaspoon vanilla

2 eggs

1 cup sour cream

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

1-1/2 teaspoons baking powder

1/4 cup chopped walnuts

1 teaspoon ground cinnamon

3 tablespoons granulated sugar


Heat oven to 350°.

Grease a 12-cup Bundt cake pan.

In a large mixing bowl, combine butter, 1 1/4 cups of sugar, vanilla and eggs; beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.

In a separate bowl sift together the flour, baking soda, salt and baking powder. Gradually stir sifted dry ingredients into creamed mixture.

Combine the walnuts, cinnamon and 3 tablespoons of sugar in separate bowl or cup and set aside.  Spoon about one-third of the batter into the prepared Bundt pan.

Sprinkle half of walnut-sugar mixture over batter. Layer another one-third of batter. Sprinkle with remaining nut mixture and top with remaining batter.

Bake for 1 hour, or until a cake tester or toothpick comes out clean when inserted in the center of the cake. Cool cake completely before removing from pan.

Well, that’s all for tonight.  The rest of the recipes will be up tomorrow.  I know it’s late for this year, but, hey, there’s always next year!


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