Rosh Hashannah Recipes

Rosh Hashanah Countdown – Day 1

Posted on September 28, 2011. Filed under: Cakes, Desserts, Giveaways, Honey, Jewish, Kosher Recipe, Photoshop, Photoshop CS3, Recipes, Rosh Hashannah Recipes, Scrapbooking Freebie | Tags: , , , , , , , , , , |


Well, tonight we begin feasting in honor of Rosh Hashanah. In honor of this wonderful holiday of new beginnings, I wanted to give you all a gift. I hope you enjoy it. It is a gift of digital scrapbooking items that I designed for Rosh Hashanah. I hope you take lots of pictures so you can enjoy my gift! Here is the link for the file containing papers, word art, 1 quickpage and 1 frame. http://www.4shared.com/folder/eSBwD81f/ROSH_HASHANAH_FREEBIE.html Please be aware that the thumbnail previews don’t do the papers, etc. justice. The cropping mechanism they used didn’t crop them very well, but if you click on the thumbnail, you can see the whole graphic.Also, I have the last honey cake recipe for our countdown.

There will be lots of buzzing when you serve this beehive cake!

Beehive Cake Recipe
===================
Photo by: Taste of Home

Guests at my fun Bee Tea thought this cake was so cute! To make the hive’s different-sized cake layers, I just searched through my kitchen drawers and Cabinets and found containers I had on hand to bake the tiers. Honey adds character to the spice cake’s flavor. -Sheila Bradshaw, Columbus, Ohio

10-12 Servings

Prep: 15 min. Bake: 55 min. + cooling

Ingredients

1 package (18-1/4 ounces) spice cake mix
1-1/4 cups water
3 eggs
1/2 cup honey
1/3 cup canola oil
1 can (16 ounces) vanilla frosting
9 to 10 drops yellow food coloring
1 chocolate wafer (2-1/2 inches)

Directions

In a large bowl, combine the cake mix, water, eggs, honey and oil on
low speed for 30 seconds. Beat on medium for two minutes.

Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish.

Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz.
cup and the remaining batter into the baking dish.

Bake the small cake at 350° for 30-35 minutes, the medium cake for
40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely.

In a large bowl, beat frosting and food coloring until smooth.

Place large cake on a serving plate; spread with frosting. Top with
medium cake; frost. Top with small cake; frost top and sides of entire cake.

Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive.

Position chocolate wafer at the base for the entrance.

Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 467 calories, 19 g fat (5 g saturated fat), 64 mg cholesterol, 426 mg sodium, 70 g carbohydrate, trace fiber, 4 g protein.

Beehive Cake published in Taste of Home August/September 2002, p37

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ROSH HASHANAH COUNTDOWN – DAY 2

Posted on September 27, 2011. Filed under: Cakes, Cherries, Dairy, Desserts, Family, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Paerve, Parve, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , , |


Today I haven’t felt well so this is a short one…just enough to post today’s honey cake recipe. Tomorrow look for a Rosh Hashanah Gift from me to you.

Just a note…I want to say how proud I am of my step-daughter. Rhona made 14 challahs yesterday and is making 11 more today! WTG, Rhona!!! Being out of work for a while made Rhona go crazy, so she decided to go into the challah-making business. She’s just beginning and does it mostly for people from her synagogue. But word of mouth is making business boom for the holidays. She even has my grandson, Marc, working for her! He gets the profits from whatever he makes. Rhona tells me he is an expert braider now. So, it goes to show you, you don’t have to sit back in these lean times. Keep up the good work, Rhona!

My husband is out shopping for Yom Tov groceries. I can’t wait to see what he brings home. I’m going down in a bit to take the brisket out of the freezer so I can make it tomorrow.

Here’s today’s honey cake recipe. Don’t forget, keep your eyes out for tomorrow’s post and in case you can’t stop by tomorrow, I’ll take the time now to wish all of you and yours a Sweet, Happy, Healthy, Wealthy, Love-Filled New Year! L’Shanah Tova Tikatavu.

Golden Crown Honey Cake

Golden Crown Honey Pound Cake
=============================
Makes 3 loaves

1 cup Butter or margarine
3 eggs
1/2 cup honey
1/2 cup sugar
1 tablespoon vanilla
1 tablespoon grated lemon peel
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup whole maraschino cherries, drained
1/2 cup broken pecans

Bring butter and eggs to room temperature.

In large mixer bowl, beat butter on medium speed of electric mixer
about 1 minute. Gradually add honey, then sugar; beat 5 to 7 minutes
after all honey and sugar are added.

Add vanilla and lemon peel; mix well. Add eggs one at a time; beat
after each addition. Scrape bowl frequently.

Combine flour, baking powder, salt and baking soda; mix well.

Add flour mixture to egg mixture; beat on low speed only until
ingredients are blended; gently stir in cherries and pecans. Pour
batter into three* (6 x 3-1/4 x 2-1/2 in.) greased and floured loaf
pans.

Bake at 325°F 40 to 50 minutes or until wooden toothpick inserted near
center comes clean. Cool 15 minutes in pan. Remove from pan; cool
completely on wire rack.

Makes 3 loaves.

*One 9 x 5 x 3-inch loaf pan may be used. Bake at 325°F about 60
minutes.

Prep Time: About 30 minutes

Bake Time: Less than 1 hour

Serving Suggestion: For gift-giving, wrap in colored plastic wrap.

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ROSH HASHANAH COUNTDOWN – DAY 3

Posted on September 26, 2011. Filed under: Apples, Apricots, Breads - Yeast, Cakes, Cherries, Desserts, Ethnic Recipe, Honey, Jewish, Jewish Prayers & Blessings, Kosher Recipe, Lemons, My Ramblings, Oranges, Parve, Peaches, Pies, Poultry, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , , , , , , , |


3
 The gematria of the Hebrew letter ג
 A symbol of holiness. The Holy of Holies occupied one-third, and the Holy Place two-thirds, of the entire Temple.
 There were three vessels each for the altar of burnt offering, the altar of incense, and the Ark.
 The candlestick had twice three arms (besides the shaft, which also held a lamp), and each arm had three knobs.
 The priestly blessing consists of three sections (Num. vi. 24, 25)
 In kedusha, word “holy” is recited three times.
 The patriarchs of the Jewish people
 The number of prayers recited daily
 The number of Shabbat meals
 The number of shofar sounds
 The Shalosh Ragalim (Jewish festivals): Pesach, Shavuot, and Sukkot]
 Number of aliyot for a Torah reading on a weekday or at mincha
 Date in Tishrei of the Fast of Gedalia

SOFTA123’S NOTE: Glossary for the above will appear at the end of this post, after the honey cake recipe. The above I found at Wikipedia.com and for the glossary definitions I went to both Wikipedia.com and Chabad.org.

I was just searching for something to inspire me to write about today when I read a wonderful article by by Rabbi Benjamin Blech which was posted on Aish.com’s website. The article was entitled “Can we be optimistic about the coming new year?” I highly recommend reading this article. Anyhow, in reading this article, I came up with the inspiration of finding out the Judaic symbolism of the number for number 3 (as today is Countdown Day Number 3) and write about lists of three. But first I wanted you to see what the Judaic meaning of the number is according to an article I found on Wikipedia.org. That is the reason why I began this post the way I did. Ok, so this post is all about me.

MY MOST IMPORTANT 3

My three grandchildren: (In order of birth)

Marc
Rachael
Joshua

3 OF MY FAVORITE WOMEN

My Mother
My Aunt Hushie
Golda Meir

3 OF MY FAVORITE MEN

My Father
My Uncle Hockey
My Husband

3 OF MY FAVORITE MEMORIES

Marrying my husband
Throwing my parents surprise parties
The birth of all three of my grandchildren (ok, so I cheated…I know this should be three separate items, but it’s my blog so I can make up my own rules!)

3 WORLD EVENTS I VIVIDLY REMEMBER

The 1972 Munich Olympics when 11 Israeli athletes were killed by 5 Arab terrorists.
The 1976 Raid on Entebbe
9/11
The Assassination of President Kennedy

I had to include 4 events here because there was no way that I could exclude any of these four horrible events.

3 OF MY FAVORITE WORDS

Oy
Love
Great

3 OF MY FAVORITE BOOKS

God’s Game by Father Andrew Greeley
Outlander series by Diana Gabaldon
The Eight by Katherine Neville

3 OF MY FAVORITE MOVIES

Backstreet
Beloved Infidel
A Man and A Woman

3 OF MY FAVORITE SONGS

Maggie May – Rod Stewart
500 Miles – Bob Dillon
Atlantis – Donovan

3 OF MY FAVORITE FOODS

Potato Latkes
Potato Kugel
Hot Dogs

3 OF MY FAVORITE THINGS TO DO

Read with my husband
Blog
Crochet

Now, in honor of the number 3, I will post 3 extra recipes for your Rosh Hashanah celebration!

A Sweet Treatment for Chicken!

Cardamom Honey Chicken
======================

Filed under Chicken, Gluten-Free, Main Course

Cardamom Honey Chicken Recipe

Ingredients

Marinade

4 tablespoons Honey
2 tablespoons Sherry
1 teaspoon Cardamom Seeds; ground with mortar and pestle
1 teaspoon Peppercorns; ground

Chicken

6 Chicken Breasts OR one whole Chicken, cut into parts
2 tablespoons Olive Oil
1 Lemon; thinly sliced
Salt and pepper

ELISE’S NOTE: “On my recent trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I’ve never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.”

Posted by Elise on Jul 2, 2006

Method

ELISE’S NOTE: If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

1 PREHEAT oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a LARGE bowl, coat chicken with marinade. COVER with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a LARGE frying pan at MEDIUM-HIGH heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper.

Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks.

Remove from oven and LET REST for 10 minutes BEFORE serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.

Honey Apple Pie With Orange Lattice Crust

Honey Apple Pie With Orange Lattice Crust
=========================================

Source: Bon Appétit | March 1998

User rating: 4 forks

Main ingredients: Honey, Cherry, Orange, Peach, Apricot, Apple

Cuisine: American

Type: Pie/Tart

Yield: Makes 8 servings

“Using orange juice instead of water in the crust enhances the fruit flavors in the filling. To prevent the dough from sticking, lightly flour the work surface and the dough, sprinkling with more flour as needed; also, roll just to the edges of the dough, not over them, rotating the dough often. “

Ingredients:

For crust:

2 cups all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
6 to 7 tablespoon chilled orange juice

For filling:

2 generous tablespoons coarsely chopped dried tart cherries
2 generous tablespoons finely chopped dried apricots
2 generous tablespoons finely chopped dried peaches
2 tablespoons orange juice
2-1/2 pounds Golden Delicious apples, peeled, cored, thinly sliced
3-1/2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated orange peel

Preparation :

Make crust:

Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of
small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.

Make filling: Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes.

Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.

Position rack in bottom third of oven, and preheat to 425°F.

Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch.

Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips.

Spoon filling into bottom crust.

Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough.

Crimp crust edge decoratively.

Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

New Years Apple Challah

New Year’s Apple-Cinnamon Challah
=================================
Dough ingredients:

1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2-1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cup flour

Apple filling:

3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)

Egg wash:

1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling, optional

1. In a large mixing bowl, combine the first seven dough ingredients,
in order listed. Stir in a cup or two of the flour, and then add yeast.

2. Add enough additional flour to equal about 5 cups, and stir/knead
into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.

3. Place apple filling ingredients in a medium bowl and toss to coat.
Set aside.

4. Punch down the risen dough, kneading to remove excess air bubbles.
On a lightly-floured surface, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.

5. Fold the edges of the dough over the apples and continue to
fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.

6. Grease a 10-inch spring form pan. Place spring form pan on a large
cookie sheet (to catch any leaks during rising/baking).

7. Now, this part gets messy. Using a sharp knife (I use a serrated
one), cut off chunks of the dough and place them in the prepared pan.
You should end up with 15-20 chunks of dough (though a particular
number doesn’t matter). The apple pieces should be randomly dispersed
throughout the dough chunks. Sprinkle with any escaped apple pieces.

8. Combine the egg and sugar and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.

9. *When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/spring form in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done.

POSTER’S NOTE: When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30
minutes, I cover the darker areas loosely with foil — sometimes
forming a large loose “ring” of foil (with no foil in the middle) to
lay on top.

10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.

Additional Poster’s Notes:

This recipe was passed to me from a friend, Cheryl O. I believe it is
originally from a Jewish cookbook. The instructions and photos are my
own. 🙂

Preparation Time:

1 hour (plus rising time) Cooking Time:

45-55 minutes or longer

SOFTA123’S NOTE: To make the challah truly Kosher, before baking take a piece of dough about the size of a golf ball, roll it into a ball and recite the following blessing over it:

Baruch ata Adonai, Eloheinu melech ha-olam, asher kideshanu be-mitzvosav ve-tzivanu lehafrish challah min ha-isah.

You are blessed, Lord our God, Sovereign of the world, Who made us holy with His commandments and commanded us to separate challah from the dough.

Then burn the ball (I let it bake alongside the challah) then throw it out. DO NOT EAT IT!!! This symbolizes the sacrifice given to the priests at the ancient Holy Temple in Jerusalem.

And for the grand finale….today’s honey cake recipe!

Pistachios in this recipe offer a nice change from walnuts.

Honey Cake
==========
Ingredients

3 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
2 cups honey
1-1/2 cups orange juice
1/2 cup shelled white pistachio nuts
1/2 cup shelled walnuts
1/2 cup raisins
1/2 cup dried apricots cut in bite-size pieces
1 teaspoon unsalted margarine for greasing the baking pans
1/4 cup slivered almonds

Preparation

1. Preheat the oven to 350 degrees.

2. In a large bowl, mix all the dry ingredients together. Set aside.

3. In another bowl, mix the honey, orange juice, the nuts except the almonds and the dried fruits together.

4. Add the orange juice-honey mixture to the flour. Mix well with a wooden spoon.

5. Grease two 9-by-5-inch loaf pans with the margarine. Divide the batter evenly between the two pans.

6. Sprinkle the almonds on top of the batter.

7. Reduce the oven temperature to 325 degrees and bake for one hour and 45 minutes. Test to see if the cake is done by inserting a skewer in the center. If it comes out dry, the cake is done.

8. Cool the cakes on a rack. Loosen the sides before unmolding.

YIELD : 14 to 16 servings

Originally published with FOOD; HOPE AND HONEY By COLETTE ROSSANT, September 21, 1986

GLOSSARY

gematria – Gematria or gimatria (Hebrew: גימטריה‎, gēmaṭriyā) is a system of assigning numerical value to a word or phrase, in the belief that words or phrases with identical numerical values bear some relation to each other, or bear some relation to the number itself as it may apply to a person’s age, the calendar year, or the like. A good example of Gematria is the Hebrew word Chai (“life”), which is composed of two letters which add up to 18. This has made 18 a “lucky number” among Jews, and gifts in multiples of 18 are very common among Jews.

Holy of Holies – The Holy of Holies, as its name implies, was the most sacred part of the entire ancient Holy Temple in Jerusalem. Entry was forbidden except on Yom Kippur when the High Priest entered the Inner Sanctuary. In Hebrew it is called Kodesh HaKodashim.

priestly blessing – The priest(s) recite(s) aloud the fifteen words of the priestly blessing. In Hebrew it is called Birkat Kohanim. The Kohanim recite the blessings word-by-word as the Cantor recites them. The Birkat Kohanim are only said during Rosh Hashanah and Yom Kippur in the Diaspora.

‘May G d bless you and guard you.
‘May G d shine His countenance upon you and be gracious to you.
‘May G d turn His countenance toward you and grant you peace.'” (Numbers 6:24-26)

Last year, Paul and I accompanied Rhona, Jeremy and Marc to their synagogue for Rosh Hashanah services. At Congregation Ahavath Israel we were treated to the most poignant recitation and chanting of the Birkat Kohanim that I have ever been to. There an elderly father and his middle-age son, both with wonderful voices, chanted the Birkat Kohanim with such feeling that I was totally in awe. It is one of the things I will miss most by not going to Kingston to celebrate with Rhona, Jeremy and Marc this year. I wish that Scott, Lisa, Rachael and Joshua could experience Rosh Hashanah in Kingston with us.

kedusha – The Kedusha (Hebrew: קדושה‎) is traditionally the third section of all Amidah prayer recitations. The silent Amidah it is a short prayer, but in the repetition, which requires a minyan (10 men over the age of 13, although in Conservative and Reform congregations women over the age of 13 are also counted), it is considerably lengthier. The liturgy varies among different communities and during different services, but they all hold in common three lines from the Bible (though translations vary): Kadosh Kadosh Kadosh Adonai Tz’vaot M’lo Khol Ha’aretz K’vodo (“Holy, Holy, Holy, The Lord of Hosts, The entire world is filled with His Glory”), Baruch K’vod Adonai Mim’komo (“Blessed is the Glory of the Lord in Its Place”), and Yimloch Adonai L’Olam, Elohayich Tziyon L’dor Vador Hall’luyah (“The Lord shall reign forever, Your G-d, O Zion, from generation to generation, Hallelujah”)

The Kedusha is enhanced during the morning and Musaf services of Shabbat and Festivals and between the biblical verses there are more praises. The Musaf service of Shabbat and Festivals as well as all of the Kedushas of Yom Kippur additionally contain the opening line of the Shema prayer.

patriarchs – The three patriarchs of the Jewish people are Abraham, Isaac and Jacob.

prayers – Jewish Law instructs Jews to pray three times a day, once in the morning, once in the afternoon and once in the evening. These prayers are called Shacharit (morning), Mincha (afternoon) and Maariv (evening).

Shabbat meals – On Shabbat (the Jewish Sabbath), Jews are required to eat three meals. The first one occurs on Friday night and is a lavish dinner. The second required meal is Saturday afternoon, after everyone goes to the synagogue to prey, and it also is a lavish meal. The third meal is Saturday evening and it is a light meal.

shofar – For an in depth description of the shofar (ram’s horn), please see my post of September 24, 2011. There are three sounds that the shofar makes tekiah, shevarim and teruah. Tekiah is a single long burst of the shofar, shevarim are three medium bursts and teruah is at least nine short bursts.

The Shalosh Ragalim – Jewish festivals Pesach (Passover also known as The Festival of Freedom) celebrates freedom, Sukkot (The Festival of Booths) celebrates Jewish unity, and Shavuot (The Festival of Weeks) celebrates the giving and receiving of the Torah and the 10 Commandments.

aliyot – Honors given at Torah services. There can be no more than seven honors given at one service. These honors include opening and closing the Ark, undressing and dressing the Torah, saying the Blessings over the Torah, carrying the Torah and reading the Torah.

Tishrei – Tishrei (pronounced Tish-ray) is the Hebrew month that corresponds to the Gregorian calendar months of September-October. It is the month in which the Jewish holidays of Rosh Hashanah, Yom Kippur and Sukkot are celebrated.

Fast of Gedalia – On the third day of Tishrei we mourn the assassination of Gedaliah ben Achikam, governor of the first Jewish commonwealth in the Holy Land. When Gedaliah was assinated, Jewish autonomy came to an end. In his honor and memory Jews fast on this day.

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ROSH HASHANNAH COUNTDOWN – DAY 4

Posted on September 25, 2011. Filed under: Apples, Cakes, Desserts, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Paerve, Parve, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , |


WHAT IF?

We think about the story of Adam and Eve frequently during our lives. We think how nice it would be if Adam and Eve had not eaten the forbidden fruit of the tree of knowledge. But do we really think about what that would mean?

ADAM AND EVE

1. What would our lives be like if Adam and Eve lived for eternity with all of their off-spring doing the same? I don’t think we’d all fit on this earth. So what would happen then? We would know no evil, so there would be no wars, so would we all starve to death? We wouldn’t know anger, so again, where would we all live?

2. If we didn’t have knowledge of good and evil, what would we do all day? Wouldn’t our lives be dull? We wouldn’t have to think if we didn’t have to choose which direction our life should go in. There would be only one direction…the straight and narrow. I think we would bore G-d in a very short time if we were blind sheep going through the motions of living day by day. You see, I like the theory that G-d has created us for his own game. Yes, hopefully, at the end of his game there will be a grand purpose to our lives, but first we need to let him play the game out. We need to do our part to make it a challenge (to a point) for him, thus we need free will. (I’m not really a free will type of person, I believe more that G-d has a grand final plan for us, but I do believe in free will…kind of a 50-50 chance type of belief.) You can’t have free will without knowledge of the good and the bad.

3. I also see G-d as a mischievous entity. In that light, could the serpent (who may have not been evil at all) have been G-d? Could he have taken on that persona to not only test us, but to direct us in the direction he wanted us to go? Wouldn’t G-d want us to experience life, so when his plan is revealed we can be worthy, not just robots?

4. So why did G-d make women suffer so for the sin of Eve? Does he really hate women? No, I don’t believe he does. I think he revels in women as he has given us such an important role to play. I think he makes us suffer in child birth in order to make us appreciate the gift of a life he gives us with each new child born. And, as Jews, we experience the knowledge of good and bad and often say, “without the bad, how could we appreciate the good?”, so wouldn’t G-d be the encourager of this attitude?

5. Also, if we didn’t have the good, the bad and the ugly (and the beautiful too), how could we soar to such marvelous heights as to be able to celebrate G-d and his love for us, and how could we make such important discoveries such as penicillin, the wheel, fire, water irrigation, the computer? Isn’t it through such things we feel a sense of pride and a reason for being?

6. And perhaps G-d has given us this knowledge so that when we do meet him in what we call “death” we will be truly thankful and know we did accomplish something, no matter how small that something is.

A Sweet Treat

So, when you go to Temple this Rosh Hashanah, think about these things, and please, share your thoughts here with us. Just leave a comment to this post with your feelings and ideas on this topic. Whatever you do while being in Temple this year, don’t just go through the motions. Think about what you are reading in the prayers and in the Torah and Haftorah portions. Wonder about your interpretation of what is really being said. Don’t sleep through the Rabbi’s sermon this year. Listen with an open mind. Most of all make this a wonderful New Year for you and for your family and friends.

To make this year a bit sweeter, here is today’s honey cake recipe.

Surprise your loved ones with this heart shaped cake!

Heart-Shaped Honey Apple Cake
================
Makes 9 servings

1/3 cup butter or margarine
1/3 cup packed brown sugar
2 eggs
1/3 cup honey
1 teaspoon grated lemon peel
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup water
1 cup (1 medium) pared, cored, & chopped apple
1/4 cup chopped walnuts
Honey Apple Topping (Recipe at the end)

Cream butter and sugar until light and fluffy. Add eggs, one at a time; beat after each addition. Beat in honey and lemon peel.

Combine flour, baking powder, soda, spices and salt; mix well. Add to creamed mixture alternately with water; begin and end with dry ingredients.

Stir in apples and nuts.

Turn into greased and floured 9-inch heart-shaped or round cake pan.

Bake at 325°F for 45 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan.

Cool completely. Brush top of cake with sauce from Honey Apple Topping; arrange topping on cake.

Nutrition: 349 Calories * 11.7 g Fat Total * 4.9 g Protein * 58.2 g
Carbohydrates * 250 mg Sodium * 86 mg Cholesterol * 2.0 g Dietary Fiber * 30.1%
Calories from Fat *

Honey Apple Topping

1/3 cup honey
2 Tablespoons rose wine
2 Tablespoons lemon juice
2 medium apples

Heat honey, rose wine and lemon juice. Core and slice 2 medium apples; add to honey. Cook until tender and glazed; turn slices halfway through cooking. Makes topping for 1 9-inch cake.

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ROSH HASHANA COUNTDOWN – DAY 5

Posted on September 24, 2011. Filed under: Cakes, Desserts, Honey, Jewish, Jewish Music, Jewish Prayers & Blessings, Kosher Recipe, Paerve, Parve, Recipes, Rosh Hashannah Recipes, Traditions | Tags: , , , , , , , , , |


The sound of the Shofar is music to our ears!

I am very proud to say that both my step-son-in-law and my step-grandson blow shofar and they join in with other members of their temple to sound it on Rosh Hashanah. My step-grandson, Marc, did an awesome job last year doing the bulk of the blowing. I am so proud of him. And I’m proud of my step-son-in-law, Jeremy, for instilling the traditions and the love of Judaism in Marc. I wish you could all hear Marc and Jeremy play. So I am dedicating this post to them.

To me, the sound of the shofar is sad yet somehow invigorating. I get choked up whenever I hear the shofar. It’s like a connection to all who came before me. I think I also get choked up because I know I should repent for what failings I have or had during the past years and I want to change but don’t know if I can, and when I was young, I would be standing with my younger sister between my parents to hear the sounding of the shofar and it was a moment of family togetherness. Now I stand next to my husband and feel his love for Judaism and me. Also I know that in a short while we will be sharing a delicious meal prepared by my step-daughter, Rhona. She’s a fantastic cook and a maven in the kitchen! Her challah cannot be beat!

Sadly, this year, we will not be joining Rhona nor my Mother and Aunt Hushie and Uncle Hockey nor our good friends Ellen, Gil and Sammy. Instead, we will join my step-son, Scott and my step-daughter-in-law, Lisa, and my step-grandchildren, Rachael and Josh. They don’t often get to celebrate Rosh Hashanah, so it is important for us to spend wonderful quality time with them. I look forward to seeing if Scott is going to make the matzah balls and if so, will they be from scratch or from a mix? It will be nice to be with them this year, especially because of Lisa’s return from the hospital and Paul’s return from the hospital too!

“The Bible calls the Rosh Hashanah, the day of the sounding of the Rams Horn.The Shofer is blown on all festivals and folkways. However legend has it that this was the day of which Adam was created out of clay. It was also the birthday of Abraham and Isaac and Jacob. It was the day on which Joseph was released from prison in Egypt, and it was the day Moses appeared before Pharaoh demanding that the Egyptian king let our people go. The shofer is blown every day in the month of Elul except on the Sabbath and provides the most impressive moment of the morning service. The Shofer is usually made from a Rams horn although it may also be made from the one of any of any kosher animal except the cattle or an ox. The horn is boiled in water until it gets soft.

The inside is then hollowed out and the horn is flattened slightly. The mouthpiece is then carefully shaped and the horn is put aside to harden.. Sometimes the shofer is made very long and very curved.
In biblical times the shofer was used to herald great moments. It proclaimed the ascent of a king upon the throne, it announced the Jubilee every 50th year and the beginning of the Shabbat and festivals. The shofar is also associated with the jubilee year in which, every fifty years, Jewish law provided for the release of all slaves, land, and debts. The sound of the shofar on Rosh Hashanah announced the jubilee year, and the sound of the shofar on Yom Kippur proclaimed the actual release of financial encumbrances.
In wartime it signaled the army.” http://mysite.verizon.net/~vze32qgw/Rosh_Hashana.htm

“The shofar was blown in the times of Joshua to help him capture Jericho. As they surrounded the walls, the shofar was blown and the Jews were able to capture the city. The shofar was commonly taken out to war so the troops would know when a battle would begin. The person who would blow the shofar would call out to the troops from atop a hill. All of the troops were able to hear the call of the shofar from their position because of its distinct sound.” http://en.wikipedia.org/wiki/Shofar

In post-Biblical times, the shofar was enhanced in its religious use because of the ban on playing musical instruments as a sign of mourning for the destruction of the temple. (It is noted that a full orchestra played in the temple.) The shofar continues to announce the New Year and the new moon, to introduce Shabbat, to carry out the commandment to sound it on Rosh Hashanah, and to mark the end of the day of fasting on Yom Kippur once the services have completed in the evening. The secular uses have been discarded (although the shofar was sounded to commemorate the reunification of Jerusalem in 1967) [2]

The shofar is primarily associated with Rosh Hashanah. Indeed, Rosh Hashanah is called “Yom T’ruah” (or “Yom Teruah”) (the day of the shofar blast). In the Mishnah, (book of early rabbinic laws derived from the Torah), a discussion centers on the centrality of the shofar in the time before the destruction of the second temple (70 AD). Indeed, the shofar was the center of the ceremony, with two silver trumpets playing a lesser role. On other solemn holidays, fasts, and new moon celebrations, two silver trumpets were featured, with one shofar playing a lesser role. The expert who blows (or “blasts” or “sounds”) the shofar is termed the Tokea (lit. “Blaster”) or Ba’al T’qiah (lit. “Master of the Blast”). Being a Ba’al T’qiah (shofar sounder) is an honor. Every male Jew is eligible for this sacred office, providing he is acceptable to the congregation. “The one who blows the shofar on Rosh Hashanah . . . should likewise be learned in the Torah and shall be God-fearing; the best man available.” If a potential choice will cause dissension, he should withdraw his candidacy, even if the improper person will be chosen. See Shulkhan Arukh 3:72. If a blind blower was dismissed, but the community did not find a blower as proficient, he should be appointed as community blower.

According to the Talmud, a shofar may be made from the horn of any animal from the Bovidae family except that of a cow or calf (Rosh Hashanah, 26a), although a ram is preferable. (Mishnah Berurah 586:1). Bovidae horns are made of keratin (the same material as human toenails and fingernails). An antler, on the other hand, is not a horn but solid bone. Antlers cannot be used as a shofar because they cannot be hollowed out.

In practice two species are generally used: the Ashkenazi and Sefardi shofar is made from the horn of a domestic ram, while a Yemeni shofar is made from the horn of a kudu. A Moroccan Shofar is a flat Shofar with no curves besides the main curve; years ago, when the Moroccan Jews were not allowed to practice Judaism, it was easy to hide it in their clothes because of its flat shape.

A crack or hole in the shofar affecting the sound renders it unfit for ceremonial use. A shofar may not be painted in colors, but it may be carved with artistic designs (Shulkhan Arukh, Orach Chayim, 586, 17). Shofars (especially the Sephardi shofars) are sometimes plated with silver across part of their length for display purposes, although this invalidates them for use in religious practices.

The horn is flattened and shaped by the application of heat, which softens it. A hole is made from the tip of the horn to the natural hollow inside. It is played much like a European brass instrument, with the player blowing through the hole, causing the air column inside to vibrate. Sephardi shofars usually have a carved mouthpiece resembling that of a European trumpet or French horn, but smaller. Ashkenazi shofars do not.

Because the hollow of the shofar is irregular in shape, the harmonics obtained when playing the instrument can vary: rather than a pure perfect fifth, intervals as narrow as a fourth, or as wide as a sixth may be produced.

In modern times, the shofar is used mainly on Rosh Hashanah and Yom Kippur. It is blown in synagogues to mark the end of the fast at Yom Kippur, and blown at four particular occasions in the prayers on Rosh Hashanah. Because of its inherent ties to the Days of Repentance and the inspiration that comes along with hearing its piercing blasts, the shofar is also blown after morning services for the entire month of Elul, the last month of the Jewish civil year and the sixth of the Jewish ecclesiastical year. It is not blown on the last day of month, however, to mark the difference between the voluntary blasts of the month and the mandatory blasts of the holiday. Shofar blasts are also used during penitential rituals such as Yom Kippur Katan and optional prayer services called during times of communal distress. The exact modes of sounding can vary from location to location.

In an effort to improve the skills of shofar blowers, an International Day of Shofar Study is observed on Rosh Chodesh Elul, the start of the month preceding Rosh Hashanah.

In times of National Liberation such as during the Ottoman and the British rule of Jerusalem, Jews were not allowed to sound the shofar at the Western Wall. After the Six Day War, Rabbi Shlomo Goren famously approached the Wall and sounded the shofar. “
Footnote:

2. Judith Kaplan Eisenstein, Heritage of Music, New York: UAHC, 1972, pp. 44–45.

http://en.wikipedia.org/wiki/Shofar

It’s way past my bedtime, it’s 2:39 a.m. according to my computer’s clock. So let me leave you with this honey cake recipe.

Yet Another Delicious Honey Cake Recipe!

Honey Cake W/Fruit Ii (P, Tnt)
==============================
Source: Great Aunt Rose Markowitz

Serves: 20

Fruit Mixture:

1/2 pound prunes, pitted
1 small can pineapple chunks
1/2 pound golden raisins
1 small can peaches

Cake:

1 cup shortening
2 cups sugar
8 eggs
1 pound honey
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon ground ginger
1 tablespoon vanilla extract
1/4 cup sweet red wine
1 cup strong black coffee, cooled
1 cup pecans, chopped (optional)
1 jar maraschino cherries, drained
Additional whole pecans for top, optional

Make Fruit Mixture:

In work bowl of food processor, grind fruit and set aside. This will make more fruit mixture than you will need for one cake so you can freeze the remainder.

Make Cake:

Grease bottom and sides of a 10-1/2″x15-1/2″ baking pan (large roasting pan). Line bottom with waxed or baking paper. If using
waxed paper, grease waxed paper also.

Preheat oven to 350°F.

In the large bowl of a mixer, cream shortening well, then add sugar and continue beating. Add eggs, one at a time, beating very well after each addition. Add honey, 3 heaping soup spoons full of ground fruit (remainder may be frozen for future use) and continue beating after each addition.

Sift flour, baking powder, and soda together, then add spices and
ground nuts. Combine wine and coffee. Alternate adding flour mixture
and coffee mixture to sugar/shortening mixture. Pour batter into baking pan.

Place cherries and nuts on top and bake for 1 to 1-1/2 hours. Do not
open oven door until the cake has been in the oven for an hour, then
test for doneness. Cake will be done when it begins to move away from
the sides of the pan or a cake tester inserted into the middle comes
out clean. Remove cake from oven and turn it out onto a cooling rack,
remove the waxed or baking paper, turn again and cool.

Sue Epstein’s Notes: Great Aunt Rose Markowitz was the matriarch of the Epstein family. A family simcha wasn’t a simcha without one of her honey cakes… and for good reason… it’s wonderful! When Aunt Rose gave me this recipe she said she lines the pan with waxed paper. Aunt Esther insisted that Aunt Rose lined it with aluminum foil! Aunt Esther also sprinkled cloves over the top of the cake before baking and used exactly 30 whole pecans to decorate it. Today, I line the pan with baking paper and I miss their friendly arguments. This cake is as good today as it was more than 50+ years ago when Aunt Rose first started making it.

Posted by Sue Epstein

Servings: 20

SOFTA123’S NOTE: Please note that the photo of the coffee cake is a generic photo that I found on the Internet. It is not a photo of this recipe. Also I’d like to thank Sue Epstein for sharing this recipe with us and may her Aunt Rose rest in peace.

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ROSH HASHANAH COUNTDOWN – DAY 6

Posted on September 23, 2011. Filed under: Apples, Cakes, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, My Ramblings, Oranges, Paerve, Recipes, Rosh Hashannah Recipes, U.S. Politics, U.S. PRESIDENTIAL ELECTION 2012 | Tags: , , , , , , , , , , , , |


PRESIDENTIAL ELECTION 2012

While I was surfing and trying to think what I wanted to write about today I Stumbled! across an interesting article about Rick Perry entitled “Rick Perry Should Terrify Anyone With a Uterus” which was written by Kim Conte on September 21, 2011 and was posted at The Stir’s Cafemom. To read the entire article here is the link:
http://thestir.cafemom.com/in_the_news/126315/rick_perry_should_terrify_anyone

The more I learn about Rick Perry, the more afraid I become. If this man manages to become the Republican candidate for the 2012 Presidential Election, run to Canada or any other country, especially if you are middle class or poor. Run if you are just an average man or woman. Why am I saying this? Well, according to what I’ve read about Texas’ problems, especially in health care, I cringe. In my humble opinion, we have had enough of Texans in the Oval Office already. Look at the damage they did to health care. In New York State we have decent health care, although I complain about the costs as does everyone else. But at least we have the ability to get health insurance! If Perry gets elected, according to the above article, all health care will suffer, especially women’s health care. Why should we risk having the same troubles as Texas has? Ms. Conte states in her article that “…This year Perry and the Texas legislature cut funding for women’s health clinics by two-thirds. They said it’s to save money; but there’s no denying that Perry’s and other conservatives’ pro-life, anti-birth control agenda was a major factor in the decision. (In another post we can discuss the irony of Texas spending more than any other state on teen pregnancy.) Even if their primary goal was just to cut funding for family planning, they managed to put women’s health overall in jeopardy.” Don’t we want better for our country? For ourselves?

As a grandmother of an almost 16 year old young lady, I was appalled when I found out about Perry’s stand on the HPV vaccine issue. “The debate about Rick Perry and the HPV vaccine is a battle for the very soul of the Republican Party. Right now, Rick Perry is parading around the country talking about how “conservative” he is, but would a real conservative attempt to forcibly vaccinate 12 year old girls for a sexually transmitted disease? If Rick Perry really wants government to be as “inconsequential” in our lives as possible, then why did he issue an executive order that mandated that 12 year old girls in the state of Texas be injected with a highly controversial vaccine? Rick Perry did not even consult the Texas legislature and he spat right in the face of parental rights when he did this.” (This quote was found in an article at http://endoftheamericandream.com/archives/category/politics.)

In an article entitled, “14 Reasons Why Rick Perry Would Be A Really, Really Bad President,” we are informed that “If Rick Perry becomes president, he will probably be very similar to George W. Bush. He will explode the size of the U.S. government and U.S. government debt, he will find sneaky ways to raise taxes, he will do nothing about the Federal Reserve or corruption in our financial system and he will push the agenda of the globalists at every turn.” Do we really want another 4-8 years of another George Bush? I know I don’t. (You can read this article at http://endoftheamericandream.com/archives/14-reasons-why-rick-perry-would-be-a-really-really-bad-president.)

At the website 2012 The Presidential Candidates, I read that Mitt Romney blasted Perry In last night’s Republican Candidates, “ Debate Rick Perry doubled down on his outrageous far right wing statements about Social Security and Mitt Romney hit him hard on it. Are the Republicans really going to nominate a guy who calls Social Security a “ponzi scheme”?

And no Social Security is nothing at all like a “ponzi scheme”. The idea is absurd. Social Security has been working for Americans for over 70 years and it will be around for as long as we keep people like Rick Perry out of a position to destroy it.”

I know one thing for sure about the upcoming presidential election. I will not be voting for Rick Perry.
Ok, now on to better things like Honey Cake!

DATES

APRICOT PRESERVES

Honey Cake W/Fruit I (P, Tnt)
=============================
Source: Noreen Gilletz
Poster: Faygie
Serves: 12 to 16

1 stick margarine
3 eggs
2 teaspoons baking soda
3 cups flour
1 cup sugar
1 cup orange juice
1 cup honey
1/2 cup apricot jam
1 medium apple grated
1/2 cup each chopped nuts and chopped dates

Mix together in large mixer bowl the margarine and eggs. Add the baking soda, flour, sugar mixed together. Add the orange juice; mix on slow.

Add honey. Stir in jam, apple, nuts, and dates.

Bake in a lightly greased bundt pan at 350°F for 1 hour. Turn out of
pan immediately.

Faygie’s Notes: This is my holiday staple which includes apples and
honey for a sweet year. Norene Gilletz figured out the calorie content, but we decided that the cake was too good to worry about calories–once a year. Hope you enjoy it.

Nutritional Info Per Serving: 1/12 of cake: 265 calories, 35g
carbohydrate, 1g fibre and 13.3g fat, 35mg cholesterol; 1/16 of cake:
199 calories, 26g carbohydrate, 10g fat and 27mg cholesterol

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ROSH HASHANAH COUNTDOWN – DAY 7

Posted on September 22, 2011. Filed under: Apples, Cakes, Chocolate, Cookies, Desserts, Ethnic Recipe, Family, Honey, Hope, Jewish, Jewish Prayers & Blessings, Kosher Recipe, Meat, Menu, Oranges, Paerve, Parve, Recipes, Rosh Hashannah Recipes, Side Dish, Traditions, Vegetables | Tags: , , , , , , , , , , , , |


Sorry I didn’t have time to write a commentary today…lucky you! I just had time to put together this continuation of yesterday’s post as my husband has been in the hospital and was just released today. So here are the recipes I will be using this year for brisket, green beans, potato kugel, a sweet tzimmes and cocoa honey cake. Also included here are links for rugelach and honey-almond cookies recipes. At the end you will find the blessings for the holiday meals.

This year I want to try a different recipe for brisket. This is the one I have chosen. I found it at http://www.bonappetit.com.

A TRUE ROYAL FEAST--SPICED BRISKET WITH LEEKS AND DRIED APRICOTS

Spiced Brisket With Leeks And Dried Apricots
============================================
You’ll need to start marinating the meat at least a day ahead. It can be cooked up to two days before serving.

Makes 8 servings

Recipe by Rabbi Miriyam Glazer and Phyllis Glazer
Photograph by Maren Caruso
April 2006
Http://www.bonappetit.com

Ingredients:

2-1/2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
1 4 1/2- to 5 1/2 pound flat-cut (first-cut) brisket, well-trimmed
2 medium leeks (white and pale green parts only), sliced
1 medium onion, chopped
24 whole dried apricots, divided
10 garlic cloves, peeled
6 sprigs fresh thyme
2 bay leaves
2 cups dry red wine
1 tablespoon matzo cake meal
Chopped fresh cilantro

Preparation:

Stir first 8 ingredients in small bowl.

Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.

Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes
per side.

Turn brisket fat side up in pan. Set oven temperature to 325°F.
Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves
around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours.

Uncover; cool 1 1/2 hours. Transfer brisket to work surface. Pour
juices into large measuring cup. Spoon off fat, reserving 1 tablespoon.

Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices and remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.

DO AHEAD: Can be made 2 days ahead.

Cover brisket and sauce separately and chill.

Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if
chilled.

Rewarm sauce over low heat.

Sprinkle brisket with cilantro and serve with sauce.

This next recipe is for my tried and true potato kugel recipe that was the way my Grandmother made it, with a few modernized methods! I can’t have enough of potato kugel or potato latkes. Either is fine with me, although if I had to choose, I’d choose the latkes. ~Marilyn aka Softa123

I CAN NEVER GET ENOUGH POTATO KUGEL. I COULD EAT THE WHOLE THING!

Softa123’s Grandmother’s Potato Kugel and Latkes
========================================
1 large Onion
4 large Potatoes
1 Egg
1 tablespoon Matzah Meal (or flour)
1 tablespoon Kosher Salt
1 drop of Oil
Pepper to taste

CATEGORIES: Side Dish, Passover, Yom Tov, Parties

Peel and quarter onion. Put into food processor. (Yes, I updated this ecipe just a bit!!) Peel and quarter potatoes. Process the potatoes with the onion with your steel blade till consistency of puree.

Continue till all potatoes are processed. Put potato-onion mixture into a strainer to drain off as much water as you can from it. Then, put the potato-onion mixture into a large bowl.

Beat the egg and add it to the potato-onion mixture. Also add 1
tablespoon of oil, and 1 HEAPING tablespoon Matzah Meal(or flour, if
not for Passover!)[Use a regular tablespoon, not a measuring tablespoon to measure the matzah meal.] Add Kosher Salt and pepper to taste. Mix all together. Pour into greased 9×13 inch pan and bake at 400 degrees for at least 1 hour. I like to bake longer because I like it really crusty!!

TO MAKE LATKES:

Follow directions above, but instead of putting into a pan and baking, heat 1/2 inch oil in a heavy frying pan and drop really
full large spoonfuls of batter into the oil and fry on one side until golden then turn over and fry on the other.

Line a plate with toweling or line a counter with a couple thicknesses of brown paper bags to drain the fried latkes on. Repeat till all of the batter is used.

I use vegetable oil or peanut oil to fry latkes in.

When making latkes you don’t need to add the extra drop of oil to
batter, but you do need it when making kugel.

Triple recipe for 12-18 people, small pieces.

I have never made a sweet tzimmes so I had to do some research. This recipe for a sweet tzimmes sounded interesting to me. I’m going to try it, so let’s hope it turns out for all of us!

This is about the right size dice for this tzimmes recipe.

Tzimmes
=======
By Leslie in Texas on April 10, 2003

Prep Time: 30 minsTotal Time: 1 hrs 15 mins

Servings: 6-8

“This is from the Houston Chronical’s food section entitled ” Feast at a Jewish Table”. The recipe was reprinted from The Hadassah Jewish Holiday Cookbook, a Compilation of fund raising cookbooks from Hadassah women around the country and Israel.” ~Leslie in Texas

Ingredients

2 medium carrots, coarsely diced
1 medium sweet potatoes or 1 medium yams, coarsely diced
1 large baking apples, seeded and coarsely diced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted margarine, melted
1/2 cup matzo meal
1/2 cup pitted prunes (optional) or 1/2 cup raisins (optional)
2 tablespoons sweet wine or 2 tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375°. Grease an 11×7-inch baking pan. By hand or in
food processor in two batches, chop and mix all ingredients. Put in
prepared pan and bake for 45 minutes or until browned and bubbly.

I wanted to try something different in the way of green beans this holiday, so, again I searched and searched and searched the Internet, finally I think I struck gold with this recipe for Paula Dean’s Fancy Green Beans.

PAUL DEEN'S FANCY GREEN BEANS

Fancy Green Beans

Recipe courtesy Paula Deen

Prep Time: 15 min
Inactive Prep Time: Cook Time: 15 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon butter (Softa123’s Note: Use non-dairy margarine)
• 1 tablespoon fresh lemon juice
• 1 1/2 pounds fresh green beans
• 2 slices bacon (Softa123’s Note: Omit bacon or substitute beef frye.)
• 1/2 cup red bell pepper strips
• 1/2 cup thin onion wedges
• 1/2 cup whole cashews

Directions

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Sauté the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

I am dying to try this next recipe. I guess I’m in the mood for changes this year, after all, as a female, I’m entitled to change things around!

COCOA HONEY CAKE


COCOA HONEY CAKE RECIPE

=======================
Ingredients:

2/3 cup honey
2 eggs, lightly beaten
1 tablespoon sliced almonds
1-1/2 cups flour, less 1 tablespoon
1/4 cup vegetable oil
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tbsps. unsweetened cocoa powder
1/4 cup apple juice (or orange juice, or water)
1 pinch nutmeg (hefty pinch)

Directions:

Step #1 Preheat oven to 325 degrees F, & lightly grease 8 X 4 loaf pan.

Step #2 Line the bottom of the pan with greased parchment paper.

Step #3 Whisk flour with cocoa powder, cinnamon, baking soda, baking powder, ginger, & nutmeg.

Step #4 Place beaten eggs in another bowl, & add sugar & honey, beating until smooth & light in color.

Step #5 Gradually beat in oil until mixed.

Step #6 Stir the egg mixture into the flour mixture alternating with juice (or water).

Step #7 Pour the batter into the prepared pan, & top this with sliced almonds.

Step #8 Bake 50 mins, or until pick comes out clean after inserting in center of the cake.

Step #9 Cool 15 mins, then turn out onto rack & peel off paper.

Step #10 Wrap in plastic when completely cool, then in foil wrap.

Enjoy the Cocoa Honey Cake recipe!

Another new recipe to add to my overflowing dbase is this brownie recipe. Paul and I absolutely love dark chocolate, so this is a must try in my house!

SUPER QUICK DARK CHOCOLATE BROWNIES

SUPER QUICK DARK CHOCOLATE BROWNIES
===================================
September 22nd 2011
Contributed by: joyofkosher.com

These better-for-you brownies are rich in chocolate, but balanced in sweetness by adding almonds, which also add a little crunch.

Times

Prep time: 10
Cook time: 25
Ready time: 35 min

Ingredients

1 cup granulated sugar
1/3 cup dark chocolate cocoa powder
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup canola oil
1 teaspoon vanilla extract
1/4 cup dark chocolate chips
1/3 cup chopped almonds

Directions

Preheat oven to 350 °F (180 °C).

In large bowl, combine sugar, cocoa powder, flours, baking powder and salt.

In separate medium bowl, combine eggs, canola oil and vanilla. Combine egg mixture into flour mixture, mixing well. Stir in chocolate chips and almonds.

Spread batter in lightly greased 8- x 8-inch (20 x 20-cm) baking pan.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack before slicing.

Source: Canola Info

Nutritients

Nutritional Information Quick Dark Chocolate Brownies Servings Per
Recipe: 16

Amount Per Serving Calories: 130 Total Fat: 6g Cholesterol: 15mg
Sodium: 55mg Total Carbs: 19g Dietary Fiber: 1g Protein: 2g

You can find the recipes for Rugelach and Honey-Almond Cookies at A Tzimmes

THE BLESSINGS FOR ROSH HASHANAH

Courtesy & Kindness of Chabad.Org

YOM TOV CANDLES - MAY THEY BURN BRIGHTLY FOR YOU!

Before the meal and its accompanying blessings, the woman of the house lights the Yom Tov Candles and recites the following blessing:

Blessing for Rosh Hashanah

Blessed are You, L-rd, our G-d, King of the universe, who has sanctified us with His commandments and has commanded us to light the candle of the Day of Remembrance.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam Asher Ki-deshanu Be-mitzvo-tav Ve-tzvi-vanu Le-hadlik Ner Shel Yom Hazikaron.

Blessing For Rosh Hashanah when it coincides with Shabbat

Blessed are You, L-rd, our G-d, King of the universe, who has sanctified us with His commandments and has commanded us to light the candle of Shabbat and of the Day of Remembrance.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam Asher Ki-deshanu Be-mitzvo-tav Ve-tzvi-vanu Le-hadlik Ner Shel Shabbat veShel Yom Hazikaron.

Shehechiyanu Blessing recited on the First Night of Rosh Hashanah after the main Blessing (above) is said

Blessed are You, Lord our G-d, King of the universe, who has granted us life, sustained us, and enabled us to reach this occasion.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam She-heche-ya-nu Ve-ki-yi-ma-nu Ve-higi-a-nu Liz-man Ha-zeh

Kiddush

Before starting the Rosh Hashanah meal, we sanctify the holiday by reciting the kiddush over a cup of wine or grape juice.

When Rosh Hashanah occurs on Shabbat, say all the pre-Shabbat Kiddush prayers (such as Shalom Aleichem and Aishet Chayil) in an undertone before starting Kiddush.

On the second night of Rosh Hashanah, it is customary to place a new fruit [not yet eaten this season] before the one who makes Kiddush; he is to glance at it while reciting the Shehecheyanu (“Who has granted us life…”) blessing , bearing in mind that it applies to the new fruit as well.

Stand while reciting the Kiddush. Those listening to the Kiddush should respond “Amen” as indicated.

Take the cup of wine in the right hand and glance at the festival candles. The cup should be held at least three handbreadths (approximately 9 in.) above the table throughout the Kiddush.

On Shabbat, begin here.

The sixth day. And the heavens and the earth and all their hosts were completed. And G‑d finished by the Seventh Day His work which He had done, and He rested on the Seventh Day from all His work which He had done. And G‑d blessed the Seventh Day and made it holy, for on it He rested from all His work which G‑d created to function.1

On weeknights, begin here.

Glance at the wine and say:

Attention, Gentlemen!

Blessed are You, L-rd our G‑d, King of the universe, who creates the fruit of the vine. [Amen]

On Shabbat, add the words in parentheses.

Blessed are You, L-rd our G‑d, King of the universe, who has chosen us from among all nations, raised us above all tongues, and made us holy through His commandments. And You, L-rd our G‑d, have given us in love (this Shabbat day and) this Day of Remembrance, the festival of holy assembly,2 a day for (the remembrance of) sounding the shofar, (in love,) a holy assembly, commemorating the Exodus from Egypt. For You have chosen us and sanctified us from among all the nations, and Your word, our King, is true and enduring forever. Blessed are You L-rd, King over all the earth, who sanctifies (the Shabbat and) Israel and the Day of Remembrance. [Amen]

When Rosh Hashanah occurs on Saturday night, add the following:

Blessed are You, L-rd our G‑d, King of the universe, who created the lights of fire. [Amen]

Glance at the festival lights, then continue:

Blessed are You, L-rd our G‑d, King of the universe, who makes a distinction between sacred and profane, between light and darkness, between Israel and the nations, between the Seventh Day and the six work days; between the holiness of the Shabbat and the holiness of the Festival You have made a distinction, and have sanctified the Seventh Day above the six work days. You have set apart and made holy Your people Israel with Your holiness. Blessed are You L-rd, who makes a distinction between holy and holy. [Amen]

Blessed are You, L-rd our G‑d, King of the universe, who has granted us life, sustained us and enabled us to reach this occasion. [Amen]

Pour some wine from the cup to be distributed to those listening, and drink at least 2 ounces of the remaining wine while seated.

FOOTNOTES
1. Genesis 1:31; 2:1-3.
2. V. Ramban, Leviticus 23:2; Sforno, loc. cit. 23:2-3.
On the second night of Rosh Hashanah, it is customary to place a new fruit [not yet eaten this season] before the one who makes Kiddush; he is to glance at it while reciting the Shehecheyanu (“Who has granted us life…”) blessing , bearing in mind that it applies to the new fruit as well.

New Fruit

APPLES IN HONEY - HAVE A SWEET YEAR!

On the second night of Rosh Hashanah, a “new fruit,” i.e., a seasonal fruit which we have not yet tasted since its season began, should be present on the table when the holiday candles are kindled and during the kiddush. While reciting the Shehecheyanu blessing after candle-lighting and after the kiddush, one should have the new fruit in mind.

This fruit is eaten following the kiddush, before washing for bread. Before partaking of the fruit we say the following blessing:

Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bore pri ha-etz.

Blessed are You, L-rd our G d, King of the universe, who creates the fruit of the tree.

Challah in Honey

Immediately following the kiddush (and on the second night, the eating of the new fruit), we perform the ritual washing for bread. When everyone has returned to the table, we raise the two challah loaves and recite the Hamotzie blessing:

Ba-ruch atah A-do-nay, E-lo-hei-nu Melech Ha-Olam, hamotzie le-chem min ha-are-tz.

[Blessed are You, L-rd, our G d, King of the universe, who brings forth bread from the earth.]

Cut the challah, dip it in honey (some also dip it in salt), and have a bite. Pass around pieces and make sure everyone does the same.

Symbolic Foods

POMEGRANITES - MAY YOUR BLESSINGS BE MANY!

On the first night of Rosh Hashanah, after eating the challah with honey, it is customary to eat several foods which symbolize the type of year we wish to have:

We dip a piece of sweet apple into honey. Before eating it we say:

Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bore pri ha-etz.

Blessed are You, L-rd our G d, King of the universe, who creates the fruit of the tree.

Ye-hi ratzon she-ti-cha-desh alei-nu shanah tovah u-m’tu-kah.

May it be Your will to renew for us a good and sweet year.

A pomegranate is eaten, symbolizing our wish to have a year full of mitzvoth and good deeds as a pomegranate is filled with luscious seeds.

FOOTNOTES
1.If it is Shabbat, the Shalom Aleichem and Aishet Chayil hymns are recited before kiddush in an undertone.
2.Halachically, the two days of Rosh Hashanah are considered as “one long day.” This idea led some halachic authorities to doubt whether the Shehecheyanu blessing, which is normally recited at the onset of a holiday day, should be recited during the candle-lighting and kiddush of the second day of Rosh Hashanah.
To dispel any doubt as to the validity of this blessing, we also have in mind the new fruit, whose consumption also requires the recitation of the Shehecheyanu blessing.

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ROSH HASHANAH COUNTDOWN – DAY 8

Posted on September 21, 2011. Filed under: Appetizers, Apples, Cakes, Comfort Foods, Desserts, Ethnic Recipe, Family, Fish, Friends, Honey, Jewish, Kosher Recipe, Meat, Menu, My Ramblings, Paerve, Poultry, Recipes, Rochester, Rosh Hashannah Recipes, Salad, Soup, Tried and True Recipe | Tags: , , , , , , , , , , , , , , , , , , , |


Jeremy and Marc Saying The Brachas

Imagine…Rosh Hashanah has arrived. Your house is company ready and smells heavenly with the aromas of the meal to come. The table is set. Your candles are in place for their blessing before the meal begins. You are dressed and are actually relaxing before your company is due to arrive. Even your kids (if you have you have young ones or even older ones living at home) are ready and are actually behaving. Your husband, and maybe some of your children, has left for shul to pray for all of you. What a perfect beginning to a perfect New Year. Ok, if this scene is typical of your home, please tell me your secrets!!! I have never been able to pull off an organized holiday meal.

Yes, I admit to being a procrastinator, but still, I do begin at least a week ahead. I make my lists, I plan a schedule…ok, so I never keep to the schedule, but still…I have brought up the baked goods from my freezer in the basement. My soup is cooking (reheating actually) and I’m skimming the fat from the top. My matzah balls look heavenly, but I’m not dressed, I have salads to make, and my kugel and tzimmes are cooking. I’m going to put the brisket back into the oven in a while. Oh dear…I have to set the table. Paul is helping and we’re yelling at each other to do this or that…we’re both over-stressed. He’s going up to get dressed and I know I won’t have time. He’s already showered. Me, I’ll have to wait till tomorrow. How do you people do it?

The doorbell rings and it’s the first of our company that arrives. I’m still in my jeans. I apologize and ask them to please sit down. I then put the hot appetizers in the oven to bake and ask if they would like anything to drink. I yell up to Paul that we have company. He comes down the steps all dressed and exhausted. I excuse myself, tell Paul that the appetizers are in the oven and ask him to watch them. I go upstairs, throw on my clothes. Dash on some lipstick and blush and run back downstairs. This is a scene my company is well used to.

After many years of this, I got smart and told everyone to wear jeans! I was then appropriately dressed when company came. When our friends, the Nussenbaums, came, Leo always went into the kitchen to check on the chicken soup. I think he wanted to make sure there were enough matzah balls for seconds. Our friend Beverly (May she rest in peace.) always brought the challahs. She taught us to rip the challah apart instead of cutting it into neat slices. She also introduced us to Brownstein’s challah which I still get to this day! We swear that they put a boxful of raisins into each challah. We couldn’t believe the difference between their challah and Malick’s challah. Our friends, the Rosenbaums, would come and Phyllis would come to help me in the kitchen, along with our friend Beverly. I have a very tiny kitchen, but we’d still manage.

Oops, the table isn’t set yet, we need extra chairs. Scott and his family come to our aid along with Fernando and Alex as Paul couldn’t bring them in from the garage himself. But, we had good family and friends. They knew what to expect. They all pitched in. They all contributed something to the meal. And we will finally all sit together to relax for what I prayed was a good meal! It usually was. This is what I suggest as a menu for you to have for your Yom Tov meal:

(Please note that the starred items have recipes included with this post or references to previous post. Doubled starred item means that the blessings are included in this post and tomorrow’s post.)

Rosh Hashanah 2011 Menu

Hors Doeuvres– Cohen’s Frozen Assorted Hors Doeuvres (Look for them in your grocer’s freezer section. I know you can find them at Wegman’s and Sam’s Club.) served with wine and soft drinks.

**Ceremonial Course – Wine with the brocha (blessing), challah dipped in honey with the hamotzi (blessing) and then wedges of sweet apples dipped in honey with the brocha. We enjoy the Bartenura brand kosher wines. Honey for dipping. I would look for something a bit more special than Suebee honey, if your budget allows it.

Appetizer – Give your guests a choice of chopped liver*, gefillte fish* or both. Enlist the help of one of your guests to serve while you dish out.

Soup – Chicken Soup* with Matzah Balls* is a must have for this meal, making sure you have enough for seconds. Make sure you serve seconds with a warning that there is a lot of food still to come! Again, enlist the help of one of your guests to serve while you dish out. Enlisting guests makes them feel more at ease and at home, I think.

Salad – Marilyn’s Rosh Hashanah Tossed Salad*

Main Dish – Brisket*

Side Dishes – Potato Kugel* and a sweet Tzimmes.* (To me it’s not a holiday without potato kugel . There is one exception and that is on Chanukah. For that you must serve potato latkes instead of potato kugel!)

Vegetable – Green Beans*

Desserts – Chocolate Honey Cake*, Honey Almond Cookies*, Rugelach* and Brownies*

Beverages – Wine for Bracha, Wine and Soft Drinks during dinner and black tea or tea without dairy products in it.

Chopped Liver

MARILYN’S CHOPPED LIVER
=======================
1 pound Baby Beef Liver
1 large Onion
2 Hard Boiled Eggs
1 small drop Oil
1 splash Manischewitz Concord Grape Wine
Salt and Pepper; to taste

Broil liver till cooked a tad more than rare. Let cool; meanwhile, chop the onion in a food processor fitted with the steel blade with a few on/off quick pulses. Sauté onion if you wish. Put onion into large mixing bowl. (I usually use a raw onion.)

Cut broiled liver into about 6-8 pieces and put into food processor fitted with steel blade. Process using pulse setting till it is smooth or chunky, to your taste. Mix liver with onion in a bowl.

Chop the hard boiled eggs in food processor fitted with steel blade. Pulse two or three times until eggs are nicely chopped; add to liver-onion mixture. Add drop of oil and splash of wine to the mixture. Season to taste with salt and pepper. (Marilyn’s Note: Salt is necessary in chopped liver. If necessary, you can use low sodium salt with no problem.)

This is my tried and true recipe. The wine adds a nice flavor to the liver.

Serve with crackers or matzah.

Enjoy!!!~Marilyn aka Softa123

Tri-Color Gefilte Fish

TRI-COLOR GEFILTE FISH – Parve
==============================
Nonstick Cooking Spray
2 (22 oz.) loaves Plain Gefilte Fish; defrosted in wrapper
1 (22 oz.) loaf Salmon Gefilte Fish; defrosted in wrapper
2 tbsps. FRESH Dill; chopped
1 Lemon
6 Cucumbers for Horseradish Wells + 1 EXTRA LONG Cucumber for Optional Top Garnish
Prepared Red Horseradish
Mayonnaise
Yellow Pepper; seeded, chopped into tiny dice for garnish

“This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare.

The recipe is based on a 9-inch springform pan with a removeable
bottom. If you are using a larger springform pan you may need 1-2
loaves per layer. Playing with the amounts won’t affect the cooking
method, but you may need to increase the cooking time by 10-15 minutes.” ~ Susie Fishbein

PREHEAT oven to 350° F.
Spray a 9″ spring form pan with nonstick cooking spray. Give it a
HEAVY, EVEN COAT.

Open each gefilte fish wrapper.

Place one plain loaf of gefIlte fish into a med. bowl. Add dill & juice from lemon. Mix thoroughly so that the dill is dispersed evenly. Set aside.

Using a thin spatula, spread the remaining plain gefilte loaf into an even layer on the bottom of the spring form pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon-dill mixture.

Cover the pan with foil. Bake for 1 hr. If the fish does not look set in the center, remove the foil & bake for 5 mins. longer.

Let cool & refrigerate overnight. This recipe can be made a few days in advance. As an optional garnish, slice a long UNPEELED cucumber by hand or by mandoline into PAPER-THIN slices. Lay the slices in concentric circle around the top of the fish.

Release the sides of the spring form pan. To serve as individual
servings, cut into wedges, like a pie. Trim any brown edges.

Cut the cucumbers into 2-3″ pieces. Hollow out the centers. Mix a few tbsps. of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.

Serve a slice of fish on a piece of leafy lettuce with a cucumber well.

You can decorate each plate with tiny squares of yellow pepper.

YIELD: 10-12 servings

SOURCE: “Passover by Design” by Susie Fishbein

This is one great recipe!!! I made it for a family dinner during
Pesach 2009. Everyone loved it, especially me!!! Not only is this
recipe a keeper, but I will never buy a jar of gefilte fish again.
This is too tasty and easy to make and the difference between jarred
and this recipe is significant!

Note: The butcher couldn’t get me the salmon gefilte fish, so I opened up 2 large cans of salmon, drained the liquid and discarded bones and skin. It worked!! ~Marilyn Sultar

ROSH HASHANNAH 2010 NOTE: This year I made with the salmon gefilte fish. I really prefer this recipe with the canned salmon. It has better flavor, texture and is more colorful! ~Marilyn aka Softa123

MATZAH BALL SOUP

MARILYN’S CHICKEN SOUP RECIPE
=============================
2 soup (or roasting) Chickens*; each cut into 8ths and washed and cleaned of any feathers
1 lb. Gizzards; washed
1 lb. Chicken Wings; washed and cleaned of any feathers.
1 lb. Chicken Necks; washed
1/4-1/2 bag Petit Carrots
3 large Parsnips; washed, peeled and cut into slices (not too thin, not too thick)
2 large Onions; each peeled, washed and cut into quarters
2-3 stalks Celery; each washed and the ends cut off, and then slice (not to thin not too thick)
3 heaping tsps. Chicken Bouillon Powder or 3 Cubes
1 heaping tbsp. Kosher Salt
1/4 tsp. Freshly Ground Pepper
4-5 Sprigs Fresh Parsley
1 tsp. Poultry Seasoning
Cold Water to cover everything in pot

*It is best to use Kosher Chickens in chicken soup as they have more taste than non-kosher chickens.

Put chicken into A HUGE STOCK POT first and then the rest of the
chicken parts. Cover with water making sure that there is enough water to also cover the vegetables! Put up to boil on MEDIUM HIGH heat.

Add the vegetables then the spices and herbs. Also add the chicken
bouillon. Stir everything together. Bring to a boil.

Turn stove down to low for about 1/2 hour, then turn down to simmer for 4-6 hours, until chicken is cooked and vegetables are tender. (DON’T OVER COOK AS YOU WILL BE REHEATING THE SOUP MOST OF THE TIME
YOU MAKE IT.). After it is ready, let it cool off enough to put into your refrigerator. The next day, before you go to serve it, skim off the fat and add water, if necessary. I usually find it necessary to add more. Add your already cooked matzah balls and bring all to a boil, then put on simmer until ready to serve.

MATZAH BALLS: Use the box mix! It’s easier and just as good.
However, if you wish, I do have a wonderful recipe I used to make
before I discovered the box mix!!! Enjoy! ~Marilyn AKA Softa123

Zucchini and Summer Squash For Our Salad.

MARILYN’S ROSH HASHANAH TOSSED SALAD
===================================
1 bag Mixed Greens
1 pt. Grape Tomatoes
1 Yellow Bell Pepper
1 Sweet Apple
1 bag Candied Walnuts
1 Cucumber
1/4 of a Zucchini
1/4 of a Summer Squash
Pomegranate Seeds (especially for the second day of Rosh Hashanah)
Seedless Red Grapes
Salad Dressing of your choice

Wash all vegetables and fruits. Dry well.

Put mixed greens into a large bowl. Add grape tomatoes and seedless
red grapes.

Dice yellow bell pepper, zucchini, summer squash, dice cucumber and
apple. Add to greens mixture.

Refrigerate salad at least an hour before serving.

Add candied walnuts and pomegranate seeds right before serving. Serve with your favorite salad dressing(s).

Hope everyone enjoys this recipe! ~Marilyn AKA Softa123

I will post recipes for the rest of the menu and prayers tomorrow. I’m falling asleep at the wheel here. But, here is another honey cake recipe to keep the count going! Enjoy!

Raisins and Walnuts Go Into This Yummy Honey Cake!

One Bowl Honey Apple Raisin Nut Cake Recipe
===========================================
Ready in: 1-2 hrs.
Difficulty: 2 (1=easiest : hardest=5)
Serves/Makes: 12

INGREDIENTS:

1 cup sugar
4 cups sifted flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon nutmeg
1 cup honey
1 cup coffee, cooled
3/4 cup oil
1 teaspoon vanilla extract
3 eggs
1/2 cup raisins
1/2 cup chopped walnuts
2 apples, peeled, cored and sliced

PREPARATION:

Sift all dry ingredients into a large bowl; stir together.

Make a well and add all the liquid ingredients. Add the raisins, nuts and apples.

Spray a round tube pan with oil, put in the batter, and bake at 350
degrees F for 45-60 minutes until a toothpick or a knife comes clean.

This recipe from CDKitchen for One Bowl Honey Cake serves/makes 12

Recipe ID: 95117

SUBMITTED BY: b011381

NOTE: I changed name of cake so as not to confuse it with my One Bowl Honey Cake. ~Softa123

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ROSH HASHANAH COUNTDOWN – DAY 9

Posted on September 20, 2011. Filed under: Cakes, Dairy, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, Lemons, Paerve, Parve, Prayer Request, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , |


Talk about short, this will probably be the shortest post I’ve done thus far…My husband is in the hospital with a bleeding ulcer. I’m asking all my readers to please put him in your prayers. In thanks, here is today’s honey cake recipe:

Hazelnuts are also called Filberts.


Hazelnut Honey Cake
===================

Makes 10 servings

3/4 cup honey
1/2 cup butter or margarine
1/2 cup dry red wine
2 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon grated lemon peel
1/2 teaspoon ground allspice
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup finely chopped hazelnuts
Honey Wine Glaze (Softa123’s Note: Recipe is at end of cake recipe.)

Combine honey, butter, wine and eggs; beat thoroughly.

Combine flour, baking soda, lemon peel, spices and salt; mix well.
Add dry ingredients to honey mixture; beat until thoroughly mixed.
Stir in hazelnuts.

Pour into greased and floured 13x9x2-in. pan.

Bake at 325°F for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes on rack; invert cake onto serving plate or tray. Brush with Honey Wine Glaze.

Tip: For a kosher non-dairy meal, substitute non-dairy margarine for the butter.

Serving Size: 1/10th of recipe

Nutrition: 444 Calories * 17.8 g Fat Total * 7 g Protein * 67 mg Cholesterol * 65.8 g Carbohydrates * 275 mg Sodium * 1.8 g Dietary Fiber * 35% Calories from Fat *

Honey Wine Glaze

Makes 1/2 cup

1/2 cup honey
2 Tablespoons dry wine
1/2 teaspoon ginger

In small saucepan, honey, dry wine and ginger; microwave at HIGH (100%) 30 seconds or until consistency is thin enough to brush over warm cake.

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Rosh Hashanah Countdown – Day 10

Posted on September 19, 2011. Filed under: Cakes, Cheese, Cookies, Dairy, Desserts, Ethnic Recipe, Honey, Hope, Jewish, Kosher Recipe, My Ramblings, Paerve, Parve, Quote, Recipes, Rosh Hashannah Recipes, Tried and True Recipe | Tags: , , , , , , , , , , , , , |


Beginnings by Maria Robinson

Note: Click on above image to read the quote.

This morning I got to thinking, “Wouldn’t it be fun if this New Year I could start my life all over! How would I do it?” Think about it…the possibilities are endless, especially if I was gifted with the knowledge I currently have. For one thing, I would stay in school and stay in the educational community. I should have listened to my Mother. But she wanted me to be a nursery school or kindergarten teacher. She was thinking too young. I love children that age, but I could not handle them as a teacher. I could not handle grammar (elementary) school or high school kids either. They would eat me alive. College age young adults, well that is iffy…no, my calling would have been to be a night school teacher for adults or preferably teach senior citizens new skills. I would have looked more into the computer fields of teaching. I always thought you had to be a math whiz to be in computers. But there are so many components to them that I am sure I could have found a niche.

Well, that’s not possible at this stage of my life, so how will I begin my life over? I don’t believe in making resolutions. They set you up for failure and that’s the last thing I need in my life. I do believe in thinking about possibilities but I haven’t thought about them enough in my life. So this year I am going to tackle my social life. I am going to gradually start living more in the real world rather than the cyber world. I am going to go out of my comfort zone. I’m going to look into doing some volunteer work again as that always made me happy. I’m not sure in what capacity this will take, but I’m going to investigate. I’m also going to concentrate on friendships. That is something I have been neglecting the past few years, and that is something important to me. I am also going to concentrate on communicating with my family members more. So, let’s see what the New Year will bring for me. What will it bring for you? What one or two things will you concentrate on in your life?

For today’s recipes, I’m going to concentrate on cookies. The first one is for my favorite rugelach recipe.

Ginger Ale

CINNAMON NUT RUGELACH
=====================
FLAKY GINGER ALE PASTRY:

1 cup All-Purpose Flour PLUS
1 tablespoon All-Purpose Flour
1/2 cup FROZEN Margarine; cut into 6-8 pieces
1/4 cup Ginger Ale, 7-Up, Fresca OR Soda Water (SOFTA’s Note: I use Ginger Ale.)
1/2 tablespoon Vinegar

FILLING:

2/3 cup Walnuts
1/3 cup Sugar
1 teaspoon Cinnamon
1 Egg White; lightly beaten

FLAKY GINGERALE PASTRY:

With the steel knife in your food processor, process flour and
margarine with on/off turns (about 2-3 seconds at a time) for 4 or 5
times, until the mixture begins to look like coarse oatmeal.

Combine ginger ale with vinegar and add through the feed tube while machine is running. Process JUST UNTIL the dough begins to gather in a mass around the blades, about 8-10 seconds. DO NOT OVERPROCESS!!!

Remove dough from machine, divide into two balls. Wrap each ball in
waxed paper and CHILL IN THE REFRIGERATOR AT LEAST 1 HOUR, OR
OVERNIGHT. The colder the dough, the easier it is to roll. The dough may be frozen at this point if you are not ready to finish making the rugelach. (SOFTA123’S NOTE: You can freeze the baked rugelach also. This recipe freezes well!)

NOTE: This recipe can be doubled in one batch successfully.

Flour dough lightly. Roll one portion of dough on a floured pastry
cloth or floured board. Roll it into a circle about 1/16″ thick.
(SOFTA123’S NOTE: Make sure to keep second ball of dough in
refrigerator until ready to work with it.)

FILLING:

With the steel knife in your food processor, process walnuts, sugar and cinnamon until nuts are fairly fine, about 12-15 seconds.

RUGELACH:

Sprinkle dough with about 1/4 cup of cinnamon/nut mixture. Cut with a SHARP knife into 12 triangles (each circle). Roll triangle up from the outside edge towards the center. Repeat with remaining dough and filling.

Dip the Rugelach first in egg white , then in cinnamon/nut mixture.
Place on a GREASED, FOIL-LINED cookie sheet. bake at 375° Fahrenheit
for 18-29 minutes, until lightly browned.

NOTE: Ingredients for filling may also be doubled successfully in one batch. Extra filling may be stored in a plastic bag in the freezer.

I made this for the first time for my nephew, Dov’s, Bar Mitzvah. They were easy to make and turned out delicious. I then began making them for Rosh Hashannah and my step-son, Scott, loved them. One of the reasons I like this recipe is because it is paerve.

This recipe came from “The Pleasures of Your Processor” cookbook by
Noreen Gilletz. ~Softa123

Almonds

Almond Honey Rugelach
=====================
1 cup butter or margarine, softened
3 oz. cream cheese, softened
1/2 cup honey, divided
2 cups flour
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup finely chopped almonds
1/2 cup dried cherries or cranberries

Cream butter and cream cheese until fluffy. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.

Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle. Combine 2 Tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.

Combine almonds and dried cherries; drizzle remaining honey over
mixture and mix well. Spread 1/4 of almonds mixture onto circle of
dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces.

Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and
refrigerate 20 minutes or longer.

Repeat with remaining dough and filling. Bake at 350°F for 20 to 25
minutes or until golden brown. Cool on racks.

Tip: Freezing tip: For longer storage, package unbaked crescents in
freezer-safe container or bags and freeze until ready to bake.
Crescents may be stored in freezer up to 3 months. Thaw before baking.

Servings: 32

Honey Almond Cookies

Honey-Almond Cookies
Source: Diana’s Desserts

Servings: Makes 4 dozen cookies

Comments:

The kids (and the grown-ups too) will love these delicious honey-almond cookies for Rosh Hashanah, bringing you a “sweet” new year! ~ Diana

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
1/3 cup honey
1/4 cup butter or stick margarine, softened
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg white
Cooking spray
1/4 cup sliced almonds, chopped

Instructions:

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).

Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.

Preheat oven to 375 degrees F/190 degrees C. Cut each log into twenty-four 1/4-inch-thick slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375 degrees F for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.

Makes 4 dozen cookies.

Original Source: Recipe adapted from Cooking Light
Date: September 14, 2006

St. Remy's Brandy - My Husband's Favorite!

Lekach Honey Cake
=================
1/2 cup strong coffee
1 cup honey
1 tablespoon brandy, optional
2 eggs
2 tablespoons vegetable oil
1/2 cup brown sugar
2 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon cloves

Combine coffee, honey and brandy; mix well. Beat eggs in mixing bowl. Add oil and brown sugar. Combine flour, baking powder, baking powder, baking soda and spices; mix well. Add flour mixture and honey mixture alternately to egg mixture. Pour batter into greased 9-inch square pan.

Bake at 300°F for 55 to 60 minutes or until cake springs back when
lightly touched.

Nutrition: 226 Calories * 3 g Fat Total * 4 g Protein * 36 mg
Cholesterol * 46 g Carbohydrates * 104 mg Sodium * <1 g Dietary Fiber * 13% Calories from Fat *

Servings: 12

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