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Mix the ingredients, add guilt

Amazing Vegan Challah Recipe from Challah For Hunger

6-8 cups flour,
2 1/2 cups water,
3/4 cup sugar,
1/2 cup oil,
1 tablespoon INSTANT yeast,
1/2 tablespoon salt

Step 1: Mix the sugar, oil, salt and water in a large bowl until everything’s dissolved.

Step 2: Add 3 cups flour and mix. You will not necessarily be able to get rid of all the clumps of flour yet; that’s okay; just keep going.

Step 3: In a separate, small bowl, combine 1 tablespoon INSTANT yeast with one cup of flour. After the yeast has been thoroughly mixed into the cup of flour, add the mixture to the dough.

Step 4: Continue adding flour, between 2 and 4 more cups. As your mixture becomes more solid, add the flour more and more slowly. Add flour until you reach the point when, if you press the dough gently with clean fingers, no dough sticks to your hands.

Step 5: Let the dough rest for 10 minutes. Take a break! Then knead, using the heel of your hand, not your fingers) for 6 minutes. (You may have to add some flour while kneading, but be conservative.)

Step 6: Put the dough back in the bowl, cover with oil and then drape a towel over the bowl, and let it rise for at least one hour (but monitor it to make sure it doesn’t overflow the bowl). You can let the dough rise overnight in the fridge (the rising process slows down in cooler temperatures).

Step 7: Braid and, if desired, egg wash and add salt and sesame/poppy seeds. If you have time, let the loaf rise before you bake it. Bake at 350 until golden-brown (30-45 minutes)

Braiding Video: https://www.youtube.com/watch?v=YR6aIAh2Vt8

Red Velvet Challah by Mandylicious Challah. I made this for a Flash Superhero themed Shabbat Dinner

Challah Recipe
1 1/3 cup + 1 tablespoon water,
1/3 cup + 1 Tbsp canola oil,
1 ½ tsp salt,
2 Tbsp Red Velvet Cake Emulsion,
4 ¼ cup bread flour,
½ cup sugar,
2 Tbsp vanilla sugar,
1 Tbsp bread machine yeast,

For the crumb topping:
1 cup Red Velvet Cake Mix,
2 Tbsp softened butter or margarine,
2 Tbsp vanilla

For the glaze:
2 1/2 cups powdered sugar,
3 Tbsp (regular, almond or soy),
1 tsp vanilla,
pinch of salt

Combine all the ingredients in a large bowl, turn out on to a floured board and knead for 5 minutes. Allow to rise in a large bowl covered with plastic wrap or a towel for 1 1/2 hours.

While dough is rising in the bread machine, prepare the crumb topping by combining ingredients with a fork until well blended (mixture will be crumbly).

When dough cycle is complete, remove dough from bread machine and divide into 6 equal portions. Roll three portions into long ropes and braid together, then place into a greased loaf pan or greased cookie sheet. Repeat with remaining dough. Sprinkle half of crumb topping mixture on each challah, then cover with a towel and let rise for 30-60 minutes in a draft-free place.

Preheat oven to 350 degree.

Bake challahs for 35 minutes or until golden brown and bottom is hollow when tapped. Remove from pans and allow to cool on a wire rack.

Prepare glaze by mixing ingredients together until well blended.

Let cool completely. Drizzle with glaze.

4qt

2 QChicken, 2 peeled and cut carrot,1 parsnip peeled and cut,1 whole onion peeled, 1turnip peeled and Quartered, Half head of Cauli,1 medium to large zucchini cut, and two pieces of celery or celery knob

Salt. Pepper. Garlic.
Water to cover the vegetables,Boil and lower heat and let it cook for two hours. Last half hour add bunch of fresh dill.

Combined recipes from the family

1.5 cups matza meal (GF is fine), 2 eggs, 2 T oil, 1/4 t salt

Combine all ingredients. Place matza ball mixture into refrigerator. Place soup or water on to boil. When the soup has reached a rousing boil, remove the matza ball mixture from the fridge. Form loosely into balls and drop into boiling soup. TIP: If you are making GF matza balls, keep the matza balls small so they fluff appropriately. Turn the soup down to low and cook 30-45 minutes.

I lived in Israel for a year and I love Israeli salad and had to find a way to recreate it at home.

tomatoes, cucumbers, bell peppers, onions, lemon juice, salt, zaatar (optional), olive oil

Dice and seed all the vegetables. Use any vegetables that feel right for you, but usually for me that's tomato, cucumber, onion, and bell peppers. I will also use scallion, avocado, or anything that appeals to me or is in my fridge. I do not seed cherry tomatoes or English cucumbers. Large tomatoes and standard cucumbers must be seeded.
Toss with a general sprinkle of salt. Add zaatar, to taste. Add a few drops of lemon juice. Add a few splashes of olive oil and toss to coat. Serve chilled.

Growing up, my Rabbi's wife served a variation of this. When I took the recipe I apparently immediately modified it, so when I went back to visit I asked for dillweed and she was stunned. She'd never used it before.

Simple Pickle Pasta Salad

Rotini pasta, Claussen (or other refrigerator style) pickle, mayonnaise, Italian dressing (optional), dillweed (optional, apparently)

Cook pasta according to directions. Cool by running under cold water and dry (or if this is shabbos recipe, make the pasta before shabbos and store in the fridge). Chop or dice pickles. Add a few drops of Italian dressing, if using. Add a generous amount of dillweed. Stir to combine. Add mayonnaise to bind the salad.
The Italian dressing adds a hint of spice. It's not strictly required. Don't use too much or it can interfere with the mayonnaise.
Refrigerator pickles are important because the crisp of the pickles adds to the tastiness of the salad. People who don't generally care for pickles enjoy this salad because the harsh vinegar taste of the pickle is usually what they don't like about pickles, and because this uses refrigerator pickles which don't typically have vinegar, this has a very mild pickle flavor even with the added dillweed.

MeeMaw's tuna salad. There's really nothing to add to that. Ya'll are damn lucky I'm sharing this.

tuna, onion, hard boiled eggs, pickle or pickle relish, Hellman's mayonnaise

I did a terrible job adding amounts to this recipe because I really do it by feel. For every 4-6 ounces of tuna, you need 1/2 onion, and 1 hard boiled egg, and 2 T pickle relish or one pickle. Scale the onion sparingly and the egg more generously when you scale up, according to your taste. Chop the hard boiled egg and combine in a bowl with the tuna. Dice the onion and add to the mixture. Add pickle relish. Mix thoroughly and combine with mayonnaise to bind.

This is a great way to use leftover chicken

Chicken Salad:
cooked chicken, celery, onion, Italian dressing, mayonnaise

chop the chicken, celery, and onion, into bite size pieces. Add a small amount of Italian dressing and toss to coat. Add mayonnaise to bind.

Hidden Berry Cream Cheese Torte

For Crust,
1-3/4 cups all purpose flour,
1/2 cup sugar,
1/4 tsp salt,
1-1/2 sticks unsalted butter cut small chilled,
2 large egg yolks,
1 tsp vanilla

For Filling,
1/3 cup thick berry or cherry jam,
9 Oz cream cheese room temp,
8 Oz cottage cheese room temp,
3/4 sugar,
1/4 tsp salt,
Pinch each of cinnamon and nutmeg,
2 eggs at room temp

Butter a 9 inch spring form pan, just the inside with flour and tap out the excess. Place on a baking sheet lined with parchment or a silicone mat.,
To make the crust: put flour, sugar and salt in a food processor and pulse just to blend. Toss in the pieces of butter and pulse until the mixture resembles course meal. Stir the egg yolks and vanilla together with a fork, and, still pulsing the machine add them and continue to pulse until the dough comes resembles clumps and curds. Restrain yourself and don’t allow it to form a ball.,
Press the dough into the pan. The dough should come about 1 1/2 inches up the sides of the spring form. Refrigerate for at least 30 minutes.,
Preheat the oven to 375°. Fit a piece of buttered aluminum foil against the crust covering it completely. Use dry beans or pie weights to weigh the crust and bake in the center of the oven for 20 minutes (clean the food processor while it bakes). Then carefully remove the foil and weights and bake for another five minutes. You don’t want the crust to get too brown. Transfer to a rack to cool while you make the filling.,
Lower the oven temperature to 350°,
To make the filling: stir the jam, and spread it over the bottom of the crust (it’s OK to do this while the crust is still warm),
Put the cream cheese and cottage cheese into the food processor and process scraping down the sides of the bowl a few times, for two minutes, until you’ve got a smooth, sat in the mix. Add the sugar, salt and spices and process for another 30 seconds. With the machine running at the eggs and process, scraping the bowl as needed, for a final minute. Slowly pour the filling over the jam.,
Bake the cake for 60 to 70 minutes, or until the filling is uniformly puffed and no longer jiggly. Gently transfer the springform pan to a cooling rack and allow the tort to cool to room temperature, during which time the feeling will collapse into a thin elegant layer.,
Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform. If the sides of the crust extend above the filling and you don’t like this look, very gently saw off the excess crust using a serrated knife. Chill the tort slightly or thoroughly before serving and, if you’d like, just the top with confectioner sugar.

This recipe popped up on my facebook as "Maple Glazed Bacon Wrapped Carrots." just before Rosh Hashana. I thought, it's perfect for Rosh Hashana! And laughed because bacon. But then as I was thinking about it, I wondered why you couldn't sub pastrami or corned beef for the bacon. So I asked my husband, who does the grilling, what he thought and he said he thought corned beef would be better than pastrami. I thought pastrami would be better. So I thought, "I'll show him!" and got a pound of each at the deli. We made both and our guests (preCOVID, obvs) tried both and it was a split decision. And my FIL said, "If I get a vote, I say we keep this on the menu in perpetuity." So now I have to make both forever. You are welcome to use whichever appeals to you. I have tried this recipe with "carrot bacon" for a vegetarian/vegan alternative and the carrot bacon doesn't wrap well and the flavor doesn't contrast enough with the base carrot to make it worthwhile. YMMV

carrots, 1/2 pound pastrami, 1/2 pound corned beef, 1 T black pepper, 1/3 cup maple syrup

Tip: I prefer to use regular carrots, not baby carrots and I slice them in half which makes them harder to wrap, but easier to eat. I usually start from a 3 lb bag and do as many as I like. Usually 2 carrots per person is reasonable. We also tend to cook them on the grill in a pan, which means you could just as easily do it in the oven. The other option is to actually grill them which means you'd get a crispier meat and satisfying grill marks. But it's also slightly messier and more work. I don't go super thin or thick on cut of the deli meat. Too thin and it rips, too thick and it won't wrap.
Peel carrots and slice in half. wrap half the carrots in pastrami and the other half in corned beef, if using both. Sprinkle black pepper on the carrots. Baste with maple syrup, or pour the maple syrup on the carrots. Grill for about 20 minutes. Or bake for 25 minutes in a 400 degree oven.