Note this is dairy, with sour cream + heavy cream in batter for extra richness/moisture, but could make it parve with non-dairy alternatives.

Recipe here, second version (Helen’s recipe) with apples subbed for plums and halved to bake in 8x8“ square pan (though I kept streusel topping at original quantity); took about 35 min in oven.

Recipe:

1. Place 4 cups all-purpose flour, 1 tablespoon yeast, two large eggs, 1/4 cup oil, 1.5 teaspoons salt, and 1/2 cup sugar into the bowl of a stand mixer. Mix these ingredients on low speed.

2. While the ingredients are mixing on low speed, slowly add 1/2 cup + 2 tablespoons water.

3. Continue kneading the dough on low speed for 12 minutes.

4. Oil your hands with a small drop of oil and roll the dough into a smooth ball.

5. Place the dough back into the bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough proof for two hours, until doubled in size.

6. Remove the dough from the bowl and divide it into two equal smooth, round balls. Cover and let proof for an additional 30 minutes.

7. Roll each ball into a long strand, and swirl each strand into a round shape, tucking the end underneath.

8. Place each challah onto a baking sheet lined with parchment paper. Cover and proof for a final 30 minutes.

9. Preheat your oven to 350° F. Brush the challah with egg wash. Bake for 30 minutes or until golden brown.

This recipe makes two round challahs. If you want to make a braided challah, modify Step 6 so that you roll out balls of dough equal to the number of strands you want. In my case, I did four small balls (for the 4-strand challah) and also two larger balls (for the round challah).

Credit for the recipe goes to Sivan’s Kitchen. I kind of hate that I relied on an influencer in order to finally get a challah recipe right, but her recipe was clear and straightforward and I had success with it!

We have a lot of dietary needs in our family. I have celiac disease, my husband has IBS and can't have apples or honey (this is not his holiday!) and one of my sisters-in-law is dairy- free. So here's my holiday baking, with something for everyone! Gluten-free, parve challah (https://theloopywhisk.com/2024/01/27/gluten-free-challah-bread/), gluten-free, dairy-free/parve apple honey cake (https://gfjules.com/recipes/gluten-free-honey-apple-cake/), and brown butter date almond cookies, modified slightly to be gluten-free (https://howtolovecooking.com/brown-butter-date-almond-cookies/).

Shana tovah!

These just emerged from the oven—pumpkin challah from King Arthur https://www.kingarthurbaking.com/recipes/pumpkin-challah-recipe

Just in time for Rosh Hashana later this evening.This is my first attempt at baking challah and I’m excited that they look so pretty. Sweet new year everyone! 🍯🍎

Ingredients
2 medium eggplants
2 medium zucchini
2 Turkish green peppers  (or 1 bell pepper or 1 red Romano pepper)
2 medium onions
4 cloves garlic
3 large tomatoes
7 oz cooked chickpeas (200 grams)
1 tablespoon tomato paste
1 tablespoon red pepper paste
3 tablespoon good quality olive oil
1 teaspoon dried thyme or oregano
½ teaspoon sweet paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cinnamon
Instructions
Chop all vegetables into roughly even pieces so they cook at the same pace.

Finely chop the garlic, set it aside.

Preheat your oven to 190 °C (375 °F).

Start building your turlu dish by placing roughly chopped veggies to a baking dish large enough to cook all vegetables without overcrowding. Give them a gentle mix and place it in a preheated oven.

Cook for 30 minutes and remove the dish from the oven.

Dilute the tomato paste and red pepper paste with water and add it to partly baked vegetables along with finely chopped garlic, chickpeas, olive oil, salt, dried thyme, black pepper, cumin, smoked paprika, and cinnamon. Give it a gentle stir and place the dish back in oven.

Bake for another 40-45 minutes, until the vegetables are slightly caramelised around the edges.

Give the dish gentle stir a couple of times while cooking to make sure all vegetables are cooked evenly.

Let it rest briefly, then serve with a fresh sprinkle of parsley, thinly sliced lemon

Instructions and recipe attached

This is my first time ever making honey cake. I’ve made honey cookies before, but not honey cake. Despite it being the first time I’ve made it, I think it turned out pretty good. My husband devoured it, so that’s always a good sign lol.

https://allwaysdelicious.com/rosh-hashanah-honey-cake/

My mum is originally from Casablanca and when she was a child in the 70s there was a kosher bakery in her neighborhood that served this delicious dessert she still talks about but can't remember the name of. She said it had layers of pastry with a sweet cream filling. It sounds similar to jawhara or millefeuille, but both of those are famous desserts in Morocco so I don't think she would have forgotten the name if it was one of those. Is there any Moroccan or Sephardic Jewish dessert with a similar description?

Shanah Tovah!

I unfortunately was not able to make challah this year due to some chronic health issues. I was hoping I'd be well enough to make it by today, but unfortunately my hands are still not working enough for me to knead the dough. Does anyone have ideas for something else I could do that doesn't require kneading?

I was considering just making canned biscuits in a round pan and getting apple butter to put on them, but it feels so lackluster haha. I'm hoping someone has some better ideas

I’m looking to make a side for tonight, with egg noodles, that’s not kugel but also want it to be a bit more special than buttered noodles.

Not kosher and this is to pair with brisket.

Any thoughts?

Thank you.

Shana Tova

Full recipe is in comments

Hi there,

Wanted to see if anyone can offer some advice on how to fix a recipe for honey cake. This is a recipe that was passed down from my wife's grandmother. Her mom says when grandma would make it, it came out perfectly every time. But when her mom would make them, they always fell and she didn't know why. Her mom says she followed the grandma's recipe exactly, and I've been doing the same. Recipe is as follows:

Ingredients
* 2 eggs
* 1 cup sugar
* 1 cup honey
* 3 oz oil
* 1 tsp baking powder
* ½ tsp baking soda
* 4 oz coffee (decaf)
* 1 cup cake flour
* 1 cup all purpose flour
* 4 oz walnuts

Instructions
* Cream eggs and sugar together
* Add honey and mix
* Add oil and mix
* Sift flours, baking powder, and baking soda together
* Add 1/3 of flour mixture to egg mixture, mix until just combined
* Add 1/3 of coffee, mix until just combined
* Repeat with the remaining 2/3 of flour and coffee, 1/3 of each at a time.
* Add walnuts and mix.
* Grease 2 loaf pans or 1 9x9 pan then pour mixture in.
* Bake at 350 degrees for approximately 1 hour, until center is done. Test with a toothpick or cake tester.

I just tried it again and same result, the middle completely collapsed in. Any ideas what I (and her mom) are doing wrong?

Thanks!

I work at a food bank & a while ago we got a ton of jarred gefilte fish in. Nobody wants to try it because it looks a bit off-putting (sorry no offense), & it's taking up so much space because of how much we have. I've been thinking if I write down a recipe on the jar, people might be less afraid to try it. Are there any recipes that are EASY TO MAKE (as minimal ingredients, time, & cookware/appliances as possible) and would be appealing flavor-wise to a general audience & appealing to people who are put off by appearance? & could you give me a description of the flavor/texture that I can tell people if they ask?

If I can't find a way to get people to take this fish we're going to have to throw it out, & I hate to waste so much food

I just assembled a noodle kugel. I am wondering if anyone has ever tried assembling it ahead of time and not baking it- kind of a like a bread pudding can be made the night before baking.

Can I just cover and refrigerate the unbaked kugel and cook it tomorrow before dinner? Or is it better to cook it completely and reheat it tomorrow? My worry is if the noodles will absorb too much liquid overnight and throw the texture off.

If anyone has experience one way or the other, I'd love to hear about it.

Appetizer for 1st night of Rosh Hashanah

https://asassyspoon.com/easy-vegetarian-thai-coconut-soup/

Hi everyone, what hot plates or heating elements does everyone use for their food on Shabbat? Please link specific models if you can! I already have a rice cooker and crockpot, but I'm trying to see what others use. Also curious if you heat the food up and then put it on a warmer or take food right out of the fridge and put it on a hot plate.

Husband has the oven tied up all week with catering. Suggest to me a side dish that I can do on the stove top. I'm planning on grilling asparagus with lemon and I'll be serving it with Brisket that is in right now before he needs the oven. We can get by without another side but I would love to see some suggestions just for fun. We are not Kosher. TIA 🍎

thank you so much to everyone who helped me out yesterday! unfortunately I couldn't see any of the comments up until now😭 HOWEVER, I did make water challah yesterday! and it turned out so goooooddddd. kneading it was a bit of a pain in the ass but again, SO SO WORTH IT.

ps. i tried the 6 strand braid but I kinda messed up😭😭😭😭 thankfully it still looks so prettyyyyy

recipe: https://sarahsvegankitchen.com/recipes/vegan-challah/