Easy Matzoh Kugel

6 matzohs
6 eggs
1/2 cup sugar
2 teaspoons lemon juice
l can comstock apples (that has sugar
and cinnamon in it)
or, you can use 5 fresh
apples and season them with
sugar and cinnamon
4 tablespoons butter
1 shake of salt
1/4 cup of dark raisins (soak in hot
water for 5 minutes and drain)

Soak matzoh in hot water using a col-
ander and drain. Separate 6 eggs. Add
sugar to yolks, mix, then add to mat-
zoh. Add lemon juice, apples, melted
butter, salt, and drained raisins.
Whip up egg whites and fold in. Place
mixture into a greased 9x13 dish. Put
dabs of butter on top of mixture and
also sprinkle cinnamon.

Bake at 325 degrees for 45 minutes.
This is fun for brunch, or a light
lunch with maple syrup or apple sauce.

Mouth Watering Cheese Knishes

I treasure this recipe that my Mother used to
make. She was an excellent baker and cook. It
takes some time to make, but if you like cheese
knishes, I would say it's a must, and worth the
effort.

Dough:
6 1/4 cups flour
2 eggs
3/4 cups canola oil
1 1/4 cups ginger ale
dash salt
3 tablespoons sugar
2 full teaspoons baking powder

I would recommend making the dough in a mix-
master, as it gets quite heavy, and is dif-
ficult to mix by hand.
After removing the dough from the mix-master,
knead it until firm, adding extra flour if
necessary. Mix well, and set aside covered for
a half hour.

Cheese filling:
3 3/4 lbs. farmer cheese (5 packages of farmer
cheese)
1 8 oz. package cream cheese plus 1/3 of an 8 oz.
package
3 eggs
sugar and salt to taste

Mix the two types of cheese together with the
eggs. Season the mixture with sugar and salt
to taste. Put the cheese filling aside.

Cut the dough into 4 sections.
With a rolling pin, roll one section so that
it's about 1/8" thick and 12" wide, and spread
some of the cheese filling across the part of
the rolled dough nearest to you, so that the
cheese forms a long thin rectangle that meas-
ures approximately 12" x 1 1/4".
Then lift the dough at the very edge where you
placed the cheese, and start rolling it over a
little, so the dough covers the area that con-
tains the cheese. There will be some dough left
over, so cut it straight across, along the edge
of the part that you rolled over. You can use
this extra dough later.
Now diagonally cut the long piece that you roll-
ed over into 2" pieces and place on oiled cookie sheet.

Repeat the process with the other sections of
dough and with the leftover dough that you trim-
med off.

Glaze:
1 egg white
2 tablespoons canola oil
Next, beat 1 egg white and
mix it with 2 tablespoons of oil. Brush
this mixture on top of all the knishes after
they're on the cookie sheet.
Bake at 350 degrees Fahrenheit for 30 to 45
minutes, depending on your oven.
The knishes can be served plain or with sour
cream.
You will really enjoy these!

This is one of my all-time favorite recipes!
- Judy Pokras

This sounds so good--I can't wait till my kids are bigger and I have the time to try it!
- Allison Pokras

Sumptuous Foursome Pancakes

1 cup sour cream
1 cup cottage cheese
3/4 cups flour
1 1/2 teaspoon sugar
2 teaspoons pure vanilla
extract
4 eggs, separated
Maple syrup, cognac, optional

1. Combine sour cream, cottage cheese,
flour, sugar, vanilla and egg yolks
in a mixing bowl. Beat thoroughly to
blend.
2. Beat the whites until stiff and fold
them in.
3. Lightly butter a griddle. Ladle about
1/3 cup of batter for each pancake.
Cook until browned on one side. Turn
and cook on the other side. Continue
ladling the batter and cooking until
all the batter is used. Be sure to
stir the batter from the bottom as it
is used so that it maintains its con-
sistency.
4. Serve with maple syrup, laced, if de-
sired, with cognac to taste
Yield - 16 to 24 pancakes