8 ounces cream cheese

8 ounces SALTED butter

2 cups all purpose flour

Confectioner’s sugar

1/2-cup sugar

2 teaspoons cinnamon

1/2-cup raisins

1/2-cup walnuts, chopped

1.  Cream the cheese and butter together on high speed with an electric mixer until well combined and light and fluffy (the mixture should feather out from the edge of the bowl).  Scrape down sides of bowl.

2. Add flour and turn your mixer on and off only until dough looks like the flour has been incorporated. Remove the dough from the bowl and lightly toss it on a smooth surface until it forms a compact mass.

2.  Divide mixture into 8 cylinders and refrigerate until dough is firm.

3. Combine the sugar, cinnamon, raisins and walnuts in a bowl.  Set aside.

4. Roll each portion of dough onto a board that is heavily “floured” with confectioner’s sugar.  Roll out into a 6 x 9 inch rectangle.

5.  After the dough is rolled out sprinkle with some of the sugar/nut mixture. Roll covered dough into a log from the long side. Pinch the bottom seam together and tuck the ends slightly under.

6.  Cut filled logs into 8 or 9 pieces and place on an ungreased or parchment lined cookie sheet.

7.  Bake in a 350F oven for 15 to 20 minutes or until golden.  Cool completely before freezing.

1. Combine the apples with the lemon juice, zest, scallions, celery and raisins in a large bowl.
2. In a small bowl, whisk together the mayonnaise, almond butter and syrup.
3. Toss this mixture together with the apple mixture and chill until serving.
4. When ready to serve, toss the apple mixture with the spinach and garnish with toasted slivered almonds.

Ingredients

4 ounces dried figs
4 ounces raisins
4 ounces prunes
4 ounces pitted dates
1 ½ cups peanut butter, or almond butter (peanuts are often excluded for Pesach)
2-3 cups brown sugar –according to taste
½ cup sweet kosher wine-as needed
Cinnamon-enough to cover balls of Charoset (approx 1 ½ ounce)

Preparation Instructions

1. Place the dried fruits in a processor work bowl and process the dried fruits until a relatively smooth paste is formed.

2. Add the peanut butter and brown sugar to the processor work bowl and pulse on and off a few times to begin to combine the ingredients. The machine will only begin the process as mixture will be thick.

3. Remove mixture to a bowl and continue to combine the ingredients kneading with your hands.

4. Little by little add the wine to the mixture until you obtain a firm ball of fruit. This mixture will be quite sticky. If necessary, refrigerate for ½ hour until mixture firms up a little.

5. Wet your hands periodically with cold water and form small balls of Charoset about the size of a small walnut.

6. Place balls on a parchment lined cookie sheet and put in the freezer until frozen.

7. Once the balls are hard you can remove them to a freezer bag until needed.

8. Just before serving, defrost and roll each ball in cinnamon. Serve.

Yield 2 or more dozen balls depending on size.

Tina’s Tidbits:

• Do not double this recipe unless you have a very large food processor or the mixture will be too difficult to combine thoroughly.

Ingredients

1 ½ pounds ground beef
½ medium onion, grated
2 Tablespoons chopped parsley
1 egg
1/3 cup matzo meal
½ cup tomato sauce
Salt and freshly ground black pepper to taste
3 Tablespoons extra virgin olive oil, divided use
5 onions, thinly sliced
1 quart water
½ cup dark raisins
8 soft pitted prunes
½ cup slivered almonds
2 pounds pumpkin or Hubbard OR Butternut squash, peeled and cut into 2 inch chunks
½ cup brown sugar
1 teaspoon cinnamon

Preparation Instructions

1. Place the meat in a 2 quart mixing bowl and add the onion, parsley, egg, bread crumbs, tomato sauce, salt and pepper and 1 Tablespoon of the olive oil. Mix the mixture well and set aside until ready to make the meatballs.

2. Heat a large Dutch oven and then add the remaining 2 Tablespoons olive oil. Sauté the onions in the oil until golden brown.

3. Add the water to the onions and bring to a boil.

4. Shape the meat into walnut sized balls and drop into the simmering liquid. Cook the balls until firm.

5. Combine the raisins and the prunes in a small glass dish and cover with water. Microwave on high for 3 minutes and let sit while the meatballs cook.

6. When the meat is firm, transfer the meat to a 13 x 9 casserole.

7. Drain the fruits and add them to the casserole along with the almonds and pumpkin.

8. Sprinkle the sugar and cinnamon over the food and bake in a pre-heated 350F oven until the squash is tender and almost all of the liquid has been absorbed. Serve with couscous or quinoa for Passover.

Couscous

1 ½ cups water or chicken broth
1 Tablespoon margarine or butter
1 cup couscous or quinoa

2. Add the couscous and stir to combine. Immediately cover and turn off the heat.

3. Allow the couscous to sit for 5 minutes. Fluff with a fork and place in the middle of a large serving platter with the meat and vegetables around it or serve from a bowl for all to take.

Note: For Quinoa, rinse quinoa in cold water twice before using (to remove bitterness of outer hull), cook covered, over low heat for 15 minutes or until all water is absorbed.

Joanne is now fifty but I am sure she has made this for her own children for many years. You will too!

Ingredients

• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon nutmeg
• 1 1/4 cups all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 2 eggs
• 1 stick butter or margarine, melted
• 1/3 cup water
• 1 cup canned pumpkin
• 1 1/2 teaspoons vanilla

Preparation Instructions

1. Grease 2 coffee cans, OR 1 loaf pan, OR 2 mini loaf pans and some muffin tins or a combination of each.
2. Preheat the oven to 350F.
3. Into a large mixing bowl add the first 9 ingredients. Stir to combine. Combine all of the remaining ingredients and add to the dry ingredients and stir until well blended.
4. Pour into the prepared pans and bake as follows:

• Mini muffins ——— 12-15 minutes
• Cupcakes ———— 20-25 minutes
• Mini loaf pans ——- 35-40 minutes
• Loaf pans ————- 45-60 minutes
• Coffee cans ———- 60-75 minutes

GINGER ORANGE SPREAD

• 8 ounces cream cheese
• 1 Tablespoon frozen orange juice concentrate
• 2 Tablespoons milk
• 1 Tablespoon brown sugar
• 1 Tablespoon crystallized ginger

1. Combine all of the ingredients in a processor workbowl and process until smooth.

Occasionally the tops of the bread will be sprinkled with poppy or sesame seeds representative of the manna that fell from heaven. In my recipe, I add the poppyseeds to the dough. Flavor and texture are enhanced and the seeds don’t get caught in everyone’s teeth!

Ingredients

• 8 cups bread flour, I use Gold Medal’s “Better for Bread”
• 2 packages rapid rise yeast
• 1 1/2 cups water
• 2 sticks parve margarine or butter
• 1/4 teaspoon yellow food coloring
• 3/4-cup sugar
• 2 Tablespoons poppy seeds, optional
• 1 Tablespoon salt
• 4 large eggs
• 1-cup raisins, optional
• EGG WASH-1 egg mixed with 1 Tablespoon water

1. In a large mixer bowl combine 7 cups of the flour and the yeast. Stir to combine.
2. Heat the water, margarine, food coloring, sugar, poppy seed and the salt in a saucepan until very warm (140F). Water should be uncomfortably hot to your finger but not hot enough to burn you. (It will feel like hot tap water).
3. Add the warm liquid mixture to the flour while the mixer is o­n low. As the liquid is being incorporated, add the eggs. Mix thoroughly.
4. Gradually add the remaining flour o­nly until a fairly firm dough is formed. This process should take about 7 minutes whether you are using the dough hook o­n your mixer or are kneading it by hand. The mixture will be satiny smooth. If you are using raisins, add at this point and incorporate evenly.
5. Pre-heat your oven to 400F for 1 MINUTE. Lightly grease a bowl with oil and turn the dough in the bowl to oil all sides. Cover with plastic wrap and place in a TURNED OFF oven until doubled in size, about 30-45 minutes.
6. Punch down the dough and divide in half or thirds. Divide each portion into 6 pieces and roll each piece into a rope about 10 inches long. Braid each loaf using the 6 braid technique (you can always divide the dough into thirds and make a standard braid). Place formed breads o­n a greased cookie sheet or parchment paper and allow to rise until light and doubled, about 25 minutes.
7. Preheat the oven to 375F. Brush the tops of the loaves with the egg wash and bake for 25-35 minutes depending o­n the size of the loaves. When the bread is done, it will be golden brown and have a hollow sound when tapped.

Note: if you can find poppy seeds ground, or grind your own, the mixture will be smoother.

Ingredients

PRUNE FILLING

• 1 pound soft pitted prunes
• 1/4 cup sugar
• 1 teaspoon lemon juice
• Grated zest of 1/2 lemon
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/3 cup finely chopped walnuts

MOHN FILLING

• 1 cup poppy seeds (about 4 ounces)
• 1/4 cup sugar
• 1/3 cup honey
• Grated zest of 1/2 lemon
• 2/3 cup raisins
• 1 teaspoon vanilla
• ½ cup finely chopped walnuts

PRUNE FILLING DIRECTIONS:

1. Combine the prunes, sugar, lemon juice and zest and the cinnamon and vanilla in a processor workbowl. Process until smooth. Transfer mixture to a bowl and fold in the finely chopped walnuts. Cover and refrigerate until ready to use.

MOHN FILLING DIRECTIONS:

1. Place poppy seeds in a 1 quart bowl and pour boiling water over to 1 inch above the seeds. Set aside for 15 minutes and then drain thoroughly.

2. Place the poppy seeds, sugar, honey, lemon zest, raisins, and vanilla in a processor workbowl and process until well ground. Remove to a bowl and then fold in the finely chopped walnuts. Refrigerate until ready to use.

This is a terrific recipe and the antithesis of the raw orange/cranberry relish that was popular long ago! Make a double batch because it lasts forever in the refrigerator and will be great o­n sandwiches or even ice cream. Enjoy!

Ingredients

• 12 ounces fresh cranberries
• 2 apples, pared, cored, and cut into chunks
• 2 pears, pared, cored and cut into chunks
• 1 cup dark raisins
• 2/3 cup sugar
• 1/3 cup honey
• ½ cup fresh orange juice
• 1 Tablespoon grated orange zest
• 1 1/4 teaspoons cinnamon
• 1/3 cup orange liqueur

Preparation Instructions

1. Put all of the ingredients EXCEPT the liqueur into a heavy saucepan. Bring to a boil and then reduce the heat to a slow simmer. Cook uncovered for 30 – 45 minutes or until the mixture thickens slightly. Stir occasionally.
2. Add the liqueur and stir until thoroughly blended.
3. Refrigerate for at least three hours. This mixture lasts for months in the refrigerator and freezes well.
4. Serve chilled as an accompaniment to a poultry dinner.

Ingredients

• 2 Tablespoons olive oil
• 2 large cloves garlic, finely chopped
• 1 medium onion, diced into 1/2 inch pieces
• 2 carrots sliced into 1/4 inch rounds
• 1 8 ounce can tomato sauce
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 2 1/2 cups vegetable stock or chicken stock if not strictly vegetarian, divided use
• 2 yellow crookneck squash, sliced into 1/4 inch rounds
• 2 small zucchini, sliced into 1/4 inch rounds
• 1 can chickpeas, drained (about 1 cup)
• 4 Tablespoons butter or margarine
• 1 cup couscous
• finely minced parsley for garnish

Preparation Instructions

1. Heat a large frying pan for 30 seconds and add the oil. Heat the oil for 15 seconds and then sauté the garlic and onion until lightly golden. DO NOT BURN THE GARLIC.
2. Add the carrots, tomato sauce, raisins, salt, cumin and 1 cup of stock to the pan. Cover and simmer the mixture for 10 minutes or until the carrots are crisp tender.
3. Add the crookneck squash, the zucchini and the chickpeas. Cook until the squashes are tender.
4. In a large saucepan, heat the remaining 1 1/2 cups stock and butter or margarine. Add the couscous. Cover, remove from the heat, and allow the pan to sit for 5 minutes.
5. To serve, spoon the couscous in the center of a large rimmed dish, and surround with the cooked vegetables. Pour the sauce evenly over all. Sprinkle with a little parsley for garnish if you like.

Ingredients

• 16 ounces extra wide egg noodles
• 8 Tablespoons Pareve margarine or butter
• 3- 3.9 ounce cups of unsweetened applesauce or pear/applesauce
• 6 large eggs
• 1-cup sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• Generous pinch of nutmeg
• 1-cup Craisins or dark raisins
• 4 Gala or Jonagold apples, or fresh Anjou pears, pared, cored and sliced into thin semi-circles, reserve 8 slices for garnish on top
• Additional cinnamon and sugar for topping
• Additional margarine or non-stick spray for topping

Preparation Instructions

1. Grease a 13 x 9 pan with margarine or non-stick spray. Pre-heat oven to 350F.
2. Cook noodles according to package directions. Drain and place in a large mixing bowl with the margarine and the applesauce. Stir gently with a rubber spatula to combine and allow the margarine to melt.
3. In a 1 quart bowl combine the eggs, sugar, vanilla, cinnamon, and nutmeg. Add this blended mixture to the noodles along with the Craisins and sliced fresh fruit. Mix gently but thoroughly and pour into the prepared pan. Place reserved apple slices down the center of the casserole.
4. Lightly grease the shiny side of a sheet of foil with margarine or non-stick spray and then cover the casserole, greased side down.
5. Bake for 45 minutes and then uncover. Sprinkle with cinnamon and sugar and then lightly spray with cooking oil or dot with margarine and return the casserole to the oven for 15 minutes more or until lightly golden. Let kugel sit for 10 minutes or so before cutting.