Raisin Recipes

During Rosh Hashanah, challah is often shaped into forms other than the usual braid. It may look like wings to associate man with the angels or like a ladder to facilitate our prayers reaching heaven. As a round form such as this one, the challah recalls the crown of God's kingdom or the circle of life.

I had to translate this recipe and I hope it is OK and that you will understand it

This recipe is from an old friend from Iowa. I was skeptical at first to tasting a sour cream raisin pie. But it is absolutely delicious. The baking time for the filling is approximate - use your own judgement! This is best made in the morning for serving in the evening.

Shredded zucchini lends a pretty green touch, but any summer squash can be used.

This is one simple, satisfying little cake, a standard from my mother's 1950s-era recipe box. Typed up on a big index card, the recipe has two notes I share with you: Next to the option of fresh or canned pumpkin, my mother wrote, "Fresh is best!" At the beginning of the instructions for mixing up the cake, she wrote emphatically, "Do not use mixer!" Now I find that canned pumpkin makes a beautiful cake, but I do take her advice on the issue of spoon versus mixer. It is worth the extra effort for the texture, and the recipe comes together quickly even when you're cooking unplugged. You can ice this cake while it is still warm from the oven, or wait until after it has cooled.

Use your blender to chop the carrots. Cut them into 1/2-inch slices. Place half the carrot slices in blender and add just enough water to cover carrots. Cover and follow manufacturer's instructions or run just long enough to finely chop carrots(3 to 5 seconds). Empty carrots into a strainer and drain thoroughly. Repeat with remaining carrots.

The secret to success with these cookies is the soaking of raisins -- and they are REALLY good -- I'll be curious to see if you think so!