Yom Tov Recipes

Honey Cookies

• 1 cup margarine
• 1 cup brown or white sugar
• 2 eggs
• 1/3 cup honey
• 1 teaspoon vanilla
• 3 1/3 cup flour
• 2 teaspoons baking soda

Mix margarine and sugar well. Add remaining ingredients. Refrigerate for at least 1 hour. Roll dough into balls. Bake in preheated oven at 350 degrees for 10-12 minutes.

Honey Cake

• 3 eggs
• 1 cup honey
• 1 cup sugar
• 1 cup wine
• 1/2 cup oil
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 2 3/4 cups flour

Beat eggs and honey together. Add sugar and mix again. Mix baking soda into wine; then add with oil to egg mixture. Add remaining ingredients and beat together well. Bake in 9x13 pan at 325 for 55 minutes.

Stuffed Cabbage

• 2 MEDIUM CABBAGES
• MEAT MIXTURE
  • 1 1/2 pounds ground meat
  • 1 large onion minced
  • 1 cup raw rice
  • 1 1/2 tablespoons sugar
  • 2 eggs
  • salt
• BROTH
  • 1 large onion diced
  • 1 large peeled apple
  • 2 meat bones
  • 1/4 cup raisins (optional)
  • water to cover cabbage rolls
• SAUCE
  • 4 tablespoons sugar
  • juice of 1 1/2 lemons
  • salt
  • 3 medium cans tomato sauce

Prepare meat mixture and set aside. Place cabbage one at a time in boiling water in order to make the leaves separate easily. (The same can be accomplished by freezing the cabbage heads.) Separate and check leaves. Fill each leaf with a spoonful of meat mixture. Roll up and place in pot. Add broth ingredients and cook, covered, on a low flame for 1- 1 1/2 hours. Add sauce and let cook another hour.

Sweet and Sour Fish

• Day 1:
  • Lay 10 - 12 pieces of fish out in pot
  • Salt fish lightly and refrigerate overnight
• Day 2:
  • Cover fish with eight parts vinegar to 1 part water
  • Cover and refrigerate overnight
• Day 3:
  • Slice onions into rounds and add to pot
  • Add raisins and a spice ball of pickling spices
  • Make sure that the spice ball is submerged
  • Add sugar to taste
• Day 4:
  • Add pepper and garlic
  • Simmer for 2 hours on as low a flame as possible
  • Taste frequently while cooking to adjust spices and sugar as you please
• Refrigerate
• Keeps well in fridge for 2 weeks.

Tongue Gourmet

• 4 lb. beef tongue
• slivered almonds
• orange slices for garnish
• parsley for garnish
• medium onion; diced
• 2 tablespoons oil
• 1 cup ketchup
• 2/3 cup brown or white sugar
• 1/3 cup raisins
• 3/4 cup water

Cook tongue in covered pot with slightly salty water to cover for about 3 hours until tender. Remove from water and let stand 5-10 minutes. Peel off skin from tongue while still hot. Let cool and slice. To make sauce, saute onion in oil until tender. Add ketchup, sugar, raisins, and water. Simmer for 5 minutes. Add sliced tongue cover and cook over low heat for 20 minutes to 1/2 hour. If sauce is too thin, cook without cover for ten minutes. To serve, sprinkle with slivered almonds. Garnish platter with orange slices and parsley.

Golden Round Honey Raisin Challah

• 2 packs dry yeast or 2 cakes fresh yeast
• 1 teaspoon sugar
• 2 cups warm water
• 8-9 cups flour; sifted
• 3/4 cup honey
• 1/3 cup sugar
• 1 tablespoon salt
• 1 teaspoon baking powder; optional
• 3/4 cup room temperature margarine
• 3 eggs beaten
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon nutmeg
• 1/2 cup raisins

Back to Yom Tov Index