1 C milk
1/2 C Butter Softened
1/4 C Sugar
2 XLarge Eggs Beaten Lightly
3/4 tsp Salt
4 Cups All Purpose Flour
1 package active dry yeast
(optional to add rasins or other fruit pieces for special events)
Put all ingredients into machine pan in order listed

Set on dough setting when dough is finished turn dough onto lightly floured surface. Split into 6 equal parts. (for the 6 days in the week)
Carefully make the parts into elongated shapes and braid them together pinch the ends together so they join. Put on a no stick baking pan or cookie sheet to bake.
Egg Glaze: 1 beaten egg + 1 Tbsp water
Brush glaze over the top of the dough. You can sprinkle with poppy seeds, sesame seeds or candy sprinkles.

Cover Dough and let stand 15 minutes.
Bake in 375º oven for 25 to 35 min.

For the ROUND Challah at Rosh Hashana it should be a bit sweeter and with honey too. Link to that recipe:

Some people like even more egg... but you have to adjust the amount of flour to compensate. And to really make it "kosher" you need to take a pinch of the dough and burn it so it is entirely consumed. I don't remember why exactly but it has something to do with sacrafices. found by Carol

Hamentaschen - Yummy

No one really seems to know why Osnei Haman (Hamantashen) are like they are though most seem to think it's shaped after Haman tri-cornered hat though both in Hebrew and Yiddish they are called Haman's Ears. (My children and their revolting friends suggest they are shaped after his ears and the filling is the ear wax!!! Yuk!)
However the fillings are evolving. At one time there was only poppy seed or the date/nut filling. Now there are many date or poppy combinations, chocolate, jam or dulce de leche. (thanks to Esther S.)

recipe from Terri Goldberg - thanks

Cookie dough
 
1 cup butter - room temp (not margarine or other substitute)
2 cups sugar
2 eggs
4 tsp. baking powder
4 - 6 cups flour (start with four add more if needed)
4 tsp. orange juice 
2 tsp. vanilla extract 
 
Filling
I have made my own which is a big production and I can send those instructions if you want them.  What I do now is:  fill some cookies with apricot and some with raspberry jam. [I make my own jam, but if you don't...any good quality jam that you like will work.)
 
Dough:  Cream butter and sugar together until smooth. Add the eggs and mix well. In a separate bowl stir the flour and baking powder together until well-distributed. Add the flour mixture a little at a time to the sugar/butter/eggs. Add juice then the vanilla.  Stir this together.  It will be firm.  I have a 1960 Sunbeam mixmaster, that gets bogged down - so I resort to hand mixing the last part.  Add more flour if needed.  REFRIGERATE the dough at least an hour. 
 
[Preheat oven to 375]  Take about half of the dough and roll out on floured board. Roll to 1/4 inch.  Add flour to keep it from sticking to surfaces.  Take a 3 inch cookie cutter and cut out a cookie.  Put a dab (like a teaspoon) of filling in the middle of the dough. Pull up three equally distant sides of dough and pinch together - so you have a triangle.  This may sound complicated, but on ce you do it you will see that it works.  Place cookies 2 inches apart on greased or butter cookie sheet - bake 20 to 25 min.  Keep doing this - and gather pre-rolled dough scraps to make all your cookies.  This dough is not like pie dough in that if you work it it doesn't get tough.  Add flour or juice as necessary to make it pliable.  This recipe makes 40 cookies.
 

Brisket in crock pot fat side up (trimmed mostly but the fat does make it tender) 1 jar apple sauce, 1 - 2 cut up apples, 1 small package of apricots and 1 small package of pitted prunes, salt, pepper and sometimes I add some onion depending on the flavor I want, enough liquid to almost cover 1/2 way... I mix 1/2 Mogen David or Maneshevitz and water. Cook on low all day and it is done. It may fall apart when you cut it but that is ok because it tastes great! Be sure to save the gravy, it makes excellent soup stock for the leftovers! Carol's easy Shabbat meal!

Rosh Hashanah is coming and the first thing that I prepare and freeze is my "Honey Chiffon Cake". I have read so many recipes of Honey cakes, and I am truly sorry to say that all other cakes don't compare to "my" cake. Have a sweet "Shanah Tova" my friends.

Ingredients: 4 Eggs 1 Cup Sugar 1 Cup Oil 1-1/2 Cup Liquid honey

3 Cups Flour 3 Teasp Baking powder 1/2 Teasp Baking soda 1 Cup Cold coffee

Optional: 1/2 Cup Nuts 1/2 Cup Raisins

Beat eggs . add sugar slowly, add the oil, honey . mix real nice till it is real like cream. Combine dry ingredients and add alternately with liquid. Stir in nuts and raisins. Pour into un greased " 10" tube pan , or 3x regular bread loaf pan. Pre heat oven to 350 hot oven, and bake for 15 minutes. Reduce heat to 300 F, and bake for 1 hour. When cake is done, invert and cool completely before removing from pan.

Bev's Note: I use clover honey, it has a sweet, mild taste. I make it with both the nuts and the raisins, and without either, or just with raisins.... it's wonderful with or without!

Rina's Note: For honey spice cake,add : 1 teasp cinnamon. Allspice , and 1/4 teasp nutmeg to dry ingredients. I mostly use only cinnamon.

This cake is even better a day later. It also freezes well . Before serving, cover and leave to get to room temperature. Dust with powdered sugar and serve....ENJOY! found by Carol

1lb cottage cheese (low-fat is fine) 3 cups sour cream (even a little less will do) 1/4 cup milk

1/2 cup melted margarine (unsalted) 4 to 6 eggs, depending on how rich you like it (go for broke)

1/2 cup sugar 1/2 tsp vanilla extract 1 lb broad noodles, cooked 1/2 cup raisins

cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the melted margarine. Beat together the eggs, sugar and vanilla and add to cheese mixture. Then add the cooked noodles and raisins; turn into large buttered pan or two smaller ones. Top with remaining melted margarine. Mix together some cinnamon and sugar and sprinkle on top. Crushed cornflakes may also be used as topping with the cinnamon and sugar. Bake at 350 degrees for about an hour or until lightly browned. May be frozen and reheated.

4 oz wide noodles (1/2 of 8 oz box) 1 pkg cream cheese, room temperature 1/2 cup butter

2 cup sour cream 1 cup sugar (slightly heaping) 2 tsp vanilla 8 eggs

2 tart apples, pared & grated 1/2 cup raisins 1/2 cup apricot preserves, melted

Optional: 4 red candied cherries, halved

Cook noodles; drain. Preheat oven to 350 degrees.Lightly butter 2 quart glass baking dish. (Use long glass baking dish.)In large bowl combine cheese, butter, sour cream and sugar; mix well.Add beaten eggs, grated apple and vanilla. Blend. Stir in raisins and noodles. Pour into baking dish. Bake 45 minutes. Remove from oven. Brush with apricot preserves. Add cherries.

8 oz. pkg. medium or wide noodles, cooked 4 eggs, well beaten

1 cup creamed cottage cheese or 1 cup sour cream** Juice and grated rind of 1 lemon 1/4 lb. melted butter

1/2 cup sugar cinnamon to taste 10 oz. jar strawberry, apricot, or cherry preserves

preheat oven to 350. grease a 2 quart casserole or baking dish Combine cooked, drained noodles with eggs, cottage cheese, lemon juice and rind, melted butter and sugar. Place 1/2 of this mixture in a buttered 2 quart casserole, cover with preserves and top with remaining noodle mixture. Sprinkle with white or brown sugar and cinnamon on top and Bake at 350 degrees for 1 hour. this tastes great either hot or cold. You can also add a bit of sour cream on top when serving. Yield: 8 - 10 servings

NOTE** I used 1/2 cup pineapple cottage cheese, and 1/2 cup low fat sour cream. then when i put the apricot preserves on top of the first layer of noodles, i added a few more spoonfulls of cottage cheese. i then added the top layer of noodles, and sprinkled it with a bit of brown sugar and cinnamon.

16 ounces egg noodles 4 tablespoons (1/2 stick) margarine or butter, melted

1 cup applesauce, no sugar added 4 large eggs 2 large egg whites

3/4 cup sugar 1 teaspoon vanilla extract 1 &Mac189; teaspoons cinammon cup raisins

4 medium green apples, peeled, quartered, and thinly sliced nonstick cooking spray

Preheat oven to 350 degrees. Grease or spray a 9x13 inch casserole with non-stick spray. Cook noodles several minutes less than package directions. Drain and return to saucepan. Add margerine (or butter) and applesauce, and toss to coat. In medium pan, whisk eggs and egg whites, sugar, vanilla, and cinnamon until blended. Stir in noodles, raisins, and apples. Mix well. Pour everything into casserole; spread evenly. Spray a sheet of foil with nonstick spray and place on top of noodles. (At this point, it may be refrigerated overnight.) Bake, covered, 350 degrees for 45 minutes. Increase temperature to 375 degrees. Remove foil, spray top of kugel with nonstick spray, and bake for 20 minutes more or until lightly golden. Let sit 15 minutes. Serve warm or at room temperature. serves 12.

1 cup grated raw carrots, packed tightly
6 eggs, separated
1 cup matzo meal
3/4 cup sugar
1/8 tspn salt
1 teaspoon cinnamon
2 teaspoon lemon juice
1 cup finely chopped nuts (I used walnuts)

 Beat the egg yolks until creamy
Slowly add sugar until smooth and creamy
Stir in the carrots
add the rest of the ingredients - stir together
set aside

Beat the egg whites in a separate bowl until peak
Fold them in gently to the other mixture

Turn into a tube pan, lightly greased (I used PAM for Passover!)
Bake 1 hour at 325

RECIPE BY Ronit Golan made and submitted by Jill Endres