Blueberry Jello Mold

2 small packages or 1 large one of raspberry jello
1 can blueberries (with syrup)
8 oz. can of crushed pineapple
1/2 pint sour cream

Dissolve jello in cup of hot water, and one cup of
cold. Drain blueberries and pineapple and add juices
to jello. When slightly jelled, fold in blueberries
pineapple, and sour cream.
Pour into mold and refrigerate.
This is a delicious and colorful mold.

Awesome Pumpkin Bread

This bread or cake has a delicious spicy
taste. It can be served as bread or dessert.

1 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon each, ground cloves,
nutmeg, and cinnamon
1 2/3 cups flour
1/2 cup canola oil
1/2 cup water
1 cup canned pumpkin
2 eggs
1 cup chopped walnuts
1/2 cup chopped dates

Sift the dry ingredients together. Place in
large bowl and add remaining ingredients in
order given, mixing well.
Grease a 9 x 5 x 3" loaf pan and spoon batter
into pan.
Bake about 75 to 90 minutes at 325 degrees
Fahrenheit, until bread pulls away from sides
of pan and toothpick inserted in center comes
out clean. Cool in pan or wire rack. Remove.

This bread is a nice compliment to many meals.

This bread freezes well.

Delectable Cheese Delight

A delicious dish that can be served with an
entree or dessert.

This is a light souffle-type dish that is perfect
for serving your friends when they visit for lunch,
or your family for a light dinner.

1/3 stick of softened sweet butter
9 tablespoons sugar
4 eggs (beaten first)
4 tablespoons yellow corn meal
4 tablespoons flour
1 1/2 lbs. low fat or fat free cottage cheese,
preferably large curd
1 cup milk

Preheat oven to 375 degrees. Butter oval or 9x13
rectangular dish. Pour ingredients into dish,
the mixture will be a little loose. Bake for
thirty minutes, then raise temperature to 400
for another thirty minutes. Top should be golden
brown. It may take a little longer to get that
color. Let cool in oven for about five minutes.
Serve with sour cream. Also delicious with straw-
berries or blueberries.

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.

Light, Moist Banana Cake

This cake is so good. When you eat one
slice, you keep going back for more.

INGREDIENTS:
3/4 Cup sugar
1/4 lb. softened sweet butter
2 eggs -- beaten very lightly
1 teaspoon baking soda -- dissolved
in sour cream
4 tablespoons sour cream
1 cup mashed banana (about 2 large
bananas)
1/2 cup chopped walnuts
1 1/2 cups pastry flour
1 teaspoon vanilla

Cream butter and sugar and add eggs, plus
the combination of baking soda and sour cream. Beat well.
Add the bananas, flour, nuts, and
vanilla. Mix well.
Bake in well-buttered 9" x 13" dish or
2 small loaf pans at 325 degrees Fahren-
heit for 35 minutes, or until golden color.

Marvelous Mandel Bread Cookies

This is a wonderful crunchy cookie. It's also
good for dunking. Whoever eats this cookie
always asks for the recipe.

4 cups wondra flour
3 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 to 3/4 cups dark raisins
1 1/4 cups chopped walnuts
4 eggs
1 cup canola oil
3 tsp. vanilla

Mix dry ingredients together in a large
bowl and make a well, then put 4 eggs
(already mixed), canola oil, and
vanilla into the well, and mix together.
It will form a dough. Knead and divide
the dough into 6 parts. Put on an un-
greased cookie sheet. (You will need
two cookie sheets.) You have to shape
each of the six parts with your hands
to form a rectangular shape. It should be
placed lengthwise on the cookie sheet.
I usually flatten the mixture down when
shaping it so that it will be more crunchy
when baked. If you want, you can sprinkle
some cinnamon on top before it goes
into the oven.
Bake at 325 degrees for 30 min. I set my
timer for 15 min., then reverse the trays
in the oven. Depending on your oven, it may
have to be in a little longer.
Remove from oven, and while it's hot, slice
diagonally into one inch pieces.
It may sound like work, but it's not.

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

Super Sugarless Strudel

1/2 lb. softened sweet butter
8 oz. low fat cottage cheese
3 cups plus 2 tablespoons flour
3/4 chopped walnuts
1 10 oz. jar of preserves sweeten-
ed with fruit juices (either Polaner
or Sorrell Ridge)

Mix the butter and cottage cheese
together, then add the flour and mix
them all together to form a dough. Knead
this dough and separate into 4 balls. With
a rolling pin, roll the dough out into an
oblong shape about 1/8" thick. Across
the width of dough closest to you, spread
the preserves and chopped walnuts. Lift the
dough up slightly with your hands and roll
it over a few times so that it resembles a
long hot dog, then trim the remaining strip
of dough, cutting from left to right. Cut
the hot dog shape that you created into
1 1/2" pieces and place them on an ungreased
cookie sheet.

You'll have some dough left over, so repeat
the same process doing the same
with the remaining balls of dough.

Bake at 350 degrees Fahrenheit for 45
to 50 minutes till golden brown.
You will absolutely love them!

Tasty Raisin Apple Cinnamon Cake

This cake has an interesting flavor.
The combination of ingredients gives
this cake a super taste.

2 eggs
2 cups sugar
3/4 cup canola oil
2 teaspoons vanilla
2 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 cups peeled, chopped tart apples
1 cup chopped walnuts
1 cup raisins

Heat oven to 350 degrees. Grease a 13 x 9
inch pan. Combine eggs, sugar, oil and
vanilla; beat until light and fluffy.
Combine flour, cinnamon, baking soda and
salt. Add to oil mixture; blend well. Stir
in apples, walnuts and raisins. Spread in
greased pan.
Bake at 350 degrees Fahrenheit for 40 to 45
minutes or until a toothpick inserted in
center comes out clean. Cool in pan.
Serve with vanilla ice cream, if desired.
Makes 16 servings.