Deli Roll Supreme

DaniyO's Deli Roll Supreme

Ingredients

1 Pastry Sheet, defrosted until folds without breaking
2 types of deli meat
2 TBSP ketchup
2 TBSP mustard
1/4 to 1/2 onion
1/4 to 1/2 red pepper, in strips
1 egg, beaten
minced onion, garlic, zahatar, sesame seeds to taste

Directions

-put deli out to defrost for approximately 30 minutes
-saute onion until translucent
-sautee red pepper until tender
-when pastry sheet is defrosted, smear ketchup and mustard on entire sheet, leaving 1/2 an inch clear at one end (this will be the topmost portion of the deli roll)
-place 5 or 6 slices of each deli meat on the pastry sheet, leaving 1/4 to 1/2 inch around perimeter free of meat
-place a line each of pepper and onion in one direction
-fold the side opposite the clear of mustard/ketchup end inside, and then the clear side over the top of that
-pinch ends of pastry sheet together so no meat slips out (this keeps in moisture), and pull sheet over any meat on top of the roll
-baste top of deli roll with egg
-sprinkle top of roll with minced onion, minced garlic, sesame seeds, zahatar

Bake in oven 35 to 45 minutes; should be light brown on top when done

Pearl's Pesach Apple Kugel

10 macintosh apples- peeled and cored
1 cup potato starch
4 extra large eggs (or 5 reg)
a little less than 1/2 cup oil
1/4 cup sugar (or a little less) (note: I used splenda)
1 tsp cinnamon
1/4 cup ground walnuts
1 tbsp lemon juice

grate apples (with food processor). mix with potato starch. then add remaining ingredients. Pour into greased 9x13 pan (or 2- 7" round pans). Bake at 350 for 1 hour.

DaniyO's Quick Milkshakes

Ingredients:
4-6 oz ice cream (we use Haagen Dasz; if you don't use a couple ounces less milk)
6-8 oz Milk

optional:
top with chocolate syrup, whipped cream, sprinkles
Oreo/Paskez cookies

Directions:
Put ice cream and milk in immersion blender
Blend until smooth

Drink with a straw

Pareve Alternative:
Substitute Tofutti and soymilk/ricedream, but we haven't tried this

Tilapia Baked with Dill Sauce

Based on: Hudson's Baked Tilapia with Dill Sauce from allrecipes.com
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings

"Baked tilapia seasoned with Cajun and citrus served with a creamy sauce of fresh dill and lemon."

Fish
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning,
or to taste
2 lemons, thinly sliced circles
minced garlic
1/4 cup lemon juice
2-3 TBS olive oil

Sauce (Milchig)
1/4 cup mayonnaise
1/2 cup sour cream (or plain yogurt)
1/8 teaspoon garlic powder (or 1/4 ts)
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and pour olive oil and lemon juice into it.

2. Dip both sides of tilapia fillets in lemon juice, and season with salt, pepper and Cajun seasoning on both sides.

3. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of 2 lemon slices over each the fish fillets, to cover the fish. Poke holes in the lemon slices with a knife to allow juice to seep into the fish

4. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

5. While the fish is baking, mix together the mayonnaise, sour cream (yogurt), garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Notes:
a. You can eliminate the milchig dill sauce and just add dill to the seasonings atop the fish
b. You can substitute extra lemon juice on top instead of lemon circles.
c. You can eliminate the yogurt/sour cream and just use mayo for the sauce, although we haven't tried this yet.

Sing with the Nut!

from hugs.org

Date-Nut Logs
Yield: 6 Dozen

1 c Flour
3/4 ts Baking powder
1/2 ts Ground ginger
1/4 ts Salt
3 Eggs
1 c Sugar
1/4 c Orange liqueur
1 ts Grated orange zest
1/2 lb Pitted dates; chopped
Powdered sugar; for
.. sprinkling

Preheat oven to 350°. Butter a 13X9" baking dish;
set aside.

Sift flour, baking powder, ginger and salt; set
aside.

Beat eggs until foamy. Slowly beat in sugar until
mixture is very thick and forms a ribbon when
mixer is lifted from it. Turn mixer to low, beat
in flour until just absorbed. Beat in liqueur and
zest.

Fold in dates and nuts by hand; pour into pan and
smooth top.

Bake until top springs back, about 25 minutes.
Cool in pan on wire rack 20 minutes.

Cut 9 lengthwise and 8 crosswise strips, forming 6
dozen tiny bars. Gently roll in sifted powdered
sugar, coating well and forming log shapes. Store
in tightly covered containers.

Shabbat Day K'li Sh'lishi Gravy

-before Shabbat, pour off the gravy from your chicken or meat into a fleishig container

-On Shabbat day, pour a few oz water from the urn/kettle on the blech (k'li rishon) into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)

-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy. This is mutar because "K'li Sh'lishi Ayno M'Vashel"--liquid transfered to a third vessel does not cook anything.

-if you make and serve this, make sure to explain the halachic permissibility so your guests don't think you're not Shomer Shabbat, posul l'edut etc. :)

Garlic Oregano Chicken

1/4 cup Olive oil (or water, or double lemon juice for low fat)
1/4 cup Lemon juice
6+ Cloves garlic; minced
1/4 ts Salt
1 TBS Oregano
1/2 ts Pepper

-Mix ingredients in a bowl. If you used fresh garlic,make sure to crush the minced
pieces after they are cut; this brings out more flavor
-The day before cooking, place chicken in large Ziploc bag, and pour liquid mixture
into the bag.
Seal tightly, and put a paper towel under it just in case.
-place bag o' chicken in fridge, turning a few times you cook/grill it
-grill for 30 mins, or cook at 375F for 30 mins
- if cooking, baste after 30 mins, then return to oven for an additional 30 mins
-baste when done, seal tightly with aluminum foil

Notes:
a. pour off the liquid before Shabbat, and make K'li Sh'lishi Gravy,
or broil for a few minutes to evaporate the liquid

Honey Mustard Chicken

Honey Mustard Chicken
1/2 cup honey
1/2 cup mustard (we use brown, but yellow could work in theory)
1 ts paprika
1 ts dried parsley
1/2 ts dried basil
salt and pepper to taste
1 pack of chicken (any cut)

-mix spices, honey & mustard in bowl
-skin chicken
-pour liquid mixture on chicken
-bake at 375F for 30 mins
-baste with liquid at bottom of pan
-return to oven for 30 mins, then baste again
-cover tightly with aluminum foil for storage/reheating

Notes:
a. For Shabbat Day, reduce liquids to 1/3 cup honey and 1/3 cup mustard; leave the seasonings the same. You'll still have to drain all the liquid before Shabbat, because you cannot reheat liquid that is not directly from the meat, but less is wasted. Or, you can broil the chicken for a few minutes to evaporate the liquid.

b. In order not to waste the gravy, save it in a container. On Shabbat day, make DaniyO's K'li Sh'lishi Gravy:

Shabbat Day Kli Sh'lishi Gravy
-pour a few oz water from the urn/kettle (k'li rishon) on the blech into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy
-if you make and serve this, make sure to explain the halachic permissibility to prevent your guests from thinking you're not Shomer Shabbat, posul l'edut etc. :)

Charoset Hoffman Style

-approx 2 bags ground ground filberts
-approx 2 bags ground almonds almonds
-10 Macintosh Apples, peeled (or unpeeled, in theory)
-Cinnamon
-Manishevitz Malaga wine or Kedem Grape Juice

1. Peel & quarter apples, put in food processor to make little strings or cubes
2. mix everything in bowl, to taste; it should have a moist appearance, not have a grainy consistency. If this occurs, you added too much nuts, and should add more apples and wine
3. we usually use most of a 32 oz Malaga wine in the recipe

Notes:
a. you can also mix the wine and grape juice for a less intoxicating mush
b. be careful driving after eat a lot of this...it'll make your Blood Alcohol Content rise and may impair driving reflexes. 5 oz of (wine) alcohol takes 1 hour to leave you system.. No amount of any other food or water will hasten this. :)

DaniyO's Flavored Formerly Plain Yogurts

1. Vanilla Yogurt

-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda minus a couple of tea spoons
-2+ ts vanilla extract

In a medium sized (64 oz?) mixing bowl, mix either by hand or with a mixer
vary vanilla to taste
put back in original container

2. Coffee Yogurt

-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda
-7 ts Folgers decaffeinated coffee (caffeinated could be used too, in theory)
-2 oz water

-heat water in microwave in a glass or stovetop kettle
-spoon coffee into glass with hot water (or into 64 mixing bowl with hot water)
-add splenda, mix the liquid together
-add container of yogurt, mix by hand or with a mixer
-try some in a small bowl (it won't fit back into the original container since there's extra liquid)
-return yogurt mix to original yogurt container

Notes
a. The reason for the water is that the coffee crystals won't dissolve properly in the yogurt itself, even with electric mixing. If you don't use water, you get little sharp zings of coffee and a tasteless rest of the bowl

b. Fun variations:
-Mocha: add a couple of teaspoons of sugar-free chocolate syrup (such as Walden Farms) to each serving, and poof! You've got mocha coffee

-Cappucino: add a couple of shakes of ts cinnamon to a serving for cappuccino, or 1/4 to 1/2 ts to the whole container


3. DaniyO's Chocolate - Peanut Butter Yogurt
-8 oz/1 serving of Dannon Plain Yogurt (whole or lowfat)
-2 ts Splenda
-1+ TBS room temperature all-natural smooth peanut butter (Shoprite brand works well)
-1+ TBS sugar free chocolate syrup (such as Walden Farms)
-ground flax seed or wheat germ to taste

-Mix in bowl. Eat.

Notes:
a. I haven't tried this in full container mode--you'll need a larger container than the original, since the PB takes up room. Multiply all ingredients by at least 4 to do this (1 serving of yogurt = 8 oz; 32 oz container) You'll need to eat a serving before returning to the larger container so it will fit.

b. this works best when the peanut butter isn't refrigerated. Natural PB takes months to spoil since its just peanuts and salt, and mixes better when its at room-temperature

c. variation: skip the chocolate syrup, try adding chocolate chips

Salmon Patties

Canned salmon
seasoned bread crumbs
scallions (I use onion powder, too lazy)
1 tsp ginger per can of salmon
eggs
Dijon mustard
pepper
salt
oil

In a mixing bowl, combine salmon (pick out bones), bread crumbs, scallions (onion powder), ginger, eggs, mustard, pepper, and salt. Mix well. Form into small patties.

In a large skillet, heat oil over medium-high flame. Reduce flame to medium, and saute the patties for about 4 minutes on each side.

NOTE: Each large can of salmon (usually 14.75 oz) will make about 6 patties. Use a lot of mustard for better taste!

Pearl's Challah that tastes like cake

4 cups warm water
4 oz fresh yeast
1 tbsp sugar
5 lb high gluten flour
2 cups sugar
1 1/2 tbsp salt
3 eggs
1 1/2 cups canola oil

Preheat oven 300. combine water, yeast and tbsp sugar in a bowl (don't use plastic). Put bowl on open oven door for at least 10 min.

Put flour in huge bowl. Remove 1 cup of flour. Add sugar and salt. Mix. Push the flour to the side and leave a well in the center.

Pour the yeast mixture, eggs and oil into the well. Mix well.

Knead the dough. Add more flour if it's too sticky.

Oil the top of the dough and cover the bowl with plastic wrap. The dough will need to rise now. Either I leave it in the oven (turned off) for a few hours or I leave it in the fridge overnight.

When the dough is ready, you will need to separate Challah with a Bracha. Take a handful of dough and say "Harai zeh challah." Then make the bracha "Baruch atah Hashem Alokeinu melech haolam asher kidishanu bmitzvosav vitzivanu lihafrish challah." This portion of dough must be burned (I put it in the broiler).

Now make your Challahs. Let the Challahs rise again for at least an hour in their individual pans. Then brush them with a mixture of 1 egg plus some brown sugar. Bake at 350 for about 25 min until golden brown.

Cranberry Chicken

1 or 2 oranges
cut up chicken (I take off skin)
1 can cranberry sauce (I prefer whole berry)
1 cup french dressing
2 tbsp onion soup mix

Preheat to 375. Zest 1 orange and reserve the zest. Slice the orange-thin. Place the slices on the bottom of a 9x13 pan.

Put the chicken pieces on top of the oranges.

Mix cranberry sauce, dressing, onion soup mix and orange zest. Pour over the chicken. Bake uncovered for 1 1/2 hours.

Mock Yerushalmi Kugel

12 oz extra fine egg noodles
4 1/2 cups water
2 tsp salt
2 eggs
1 cup sugar
1 stick margarine
1/4 cup brown sugar
1/2 tsp pepper (can use more if you like it spicier)

Preheat oven to 350. Boil water and salt. Add noodles, mix well. Close the flame and cover the pot. Let stand 20 minutes. Add remaining ingredients to the pot. Pour entire mixture into 9x13 pan. Bake 1 hour until top is lightly brown.

Crisps with sour cream dip

First you need to make the seasoning:
2 tbsp + 1/4 tsp cumin
1 tbsp + 2 tsp grated lime peel
1 1/2 tsp garlic salt (I just mix salt and garlic powder)
1 1/4 tsp pepper

mix all ingredients, cover and store in fridge.
------------------------------------------------------
Sour cream dip
1/2 cup sour cream
1/4 cup mayo
1 1/2 tsp of the seasoning you made

Mix all ingredients. Cover and refrigerate for at least 30 minutes.
------------------------------------------------------
Crisps
2 tsp seasoning you made
1 tbsp olive oil
1 tbsp honey
4 tortillas (can use whole wheat or regular)

Heat oven to 350. Spray cookie sheet with cooking spray. Mix seasoning, olive oil and honey and brush on both sides of each tortilla. Cut each tortilla into wedges (I usually cut 8). Place in a single layer on cookie sheet. Bake about 10 min. You can store them in an airtight container at room temperature, but I prefer to eat them right away. Serve with the sour cream dip that you made.

Tuna Patties

24 oz tuna (4 cans)- I prefer white tuna, drained
2/3 cup matzah meal
1/4 cup mayo
4 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp dried minced onion
1/2 tsp salt

Mix all ingredients. Shape into patties as large as you want. Heat oil in a frying pan. Put patties in and fry on each side on golden brown.

Whole Wheat Noodle Kugel

From Spice and Spirit:

12 ounces whole wheat noodles
4 eggs, beaten
1/4 cup oil
1 16-ounce can crushed pineapple
1/2 cup raisins (I don't put this in)
3 cooking apples, finely sliced
1/4 cup honey
1/2 tsp salt

Cook Noodles. Drain, rinse, and set aside to cool for 15 minutes.

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients and mix well. Add noodles and stir. Pour mixture into a greased 9 X 13-inch pan and bake for 45 minutes.

Taco Salad

Tacos
Spinach Leaves
Tomatoes
Cucumbers (optional)
Corn (kernels from can)
Salsa
Mayonnaise

Mix Lettuce, Tomatoes, Cucumbers, and corn. Add Salsa and Mayonnaise as dressing. Put in Tacos last.

Strawberry Salad

Spinach Leaves
Strawberries
Mango or Pineapple Chunks (from can)
Craisins

Mix and serve with Italian dressing. If it's for dairy meal can use strawberry yogurt as dressing. Save Now

Cucumber Salad

Modified from Spice and Spirit Cook Book

3 to 4 cucumbers (I prefer not using using Curbys for this)
1 Tbsp salt
1 small onion
1/4 cup vinegar
1/4 cup water
1 Tbsp. Sugar (I use splenda)
Dash pepper

Peel cucumbers and slice very thin. Place slices in bowl and sprinkle with salt. Allow to stand for 30 minutes or longer. Squeeze water out of cucumber slices and put in a bowl.

Slice onion into thin rings and put in bowl with cucumbers. Add remaining ingredients, mix well, and refrigerate several hours before serving. (It usually tastes better the day after you make it).

Everything Chicken

chicken,
salt,
garlic powder,
onion powder,
thyme,
tarragon

remove skin off chicken
sprinkle: salt, garlic powder, onion powder, thyme, tarragon

Cook at 350 degrees for approx. 45 minutes.

Potato Kugel

Based on Mommy's but I have some additions.

10 potatoes (I use red ones), shredded
6 eggs
2 onions, diced
1 T salt
1 t pepper
1/2 cup olive oil
garlic powder (a few shakes)
minced garlic (also a few shakes)

I leave it on 350 for about 45 minutes I think.
(This makes 3 of the very little circle tins or 1 to 2 of the medium circle or square tins).

Note: For sweet potato kugel and honey and raisons or prunes, don't put in -- onions, garlic, or pepper

Honey Raison Muffins

Honey Raison muffins (based on the following recipe: http://www.bellybytes.com/recipe/muffins/muffin05.html)
2 cups all-purpose flour (i use mostly whole spelt)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves(the above 4 ingredients is what I use instead of 1 teaspoon pumpkin pie space, since I don't have that)
2 beaten eggs
1/2 cup packed brown sugar (I use honey instead -- also 1/2 a cup)
1/2 cup cooking oil
1/2 cup milk (I use rice dream to make this parve)
1/3 cup honey 1 cup raisins
optional: I also add 1 teaspoon vanilla
I mix it all together with a mixer
Bake in a 350 degree oven about 20 minutes (I check after 15. If I'm using a tin for small muffins I check after 10 minutes) or until a wooden toothpick inserted in center comes out clean. Makes 14 to 16

Sweet Rice

Sautee 1 onion.
Add cooked (brown) rice
Add 1-2 handulls raisins
Add 1-2 handfulls slivered almonds
Mix
Beat 1 egg and add to rice
Add salt

String Bean Soup

add String Beans to boiling water, a few at a time
cook 20 min
let cool - 10 min.

beat egg w 1/3 lemon
honey
pour hot water in slowly and mix well

add cinammon

Serve cold

Cold Potato Soup

1-2 potatoes, cooked
1 egg, beaten
3 rounded tbsp sour cream
Beat sour cream w egg
Add hot potato water, slowly. Add potatoes.
Cool.

Friedman Famous Oat Loaf

2 lb ground turkey meat
small round box (18 oz.) old fashioned oats
2 sm cans (8 oz.) tomato sauce
1 sm can tomato paste
4 eggs
3 sm cans water
season to taste, esp. lots of garlic :)

spray cooking spray on loaf pans. Mix all ingredients. This recipe makes 3 small loafs.

bake at 350 deg. approx 45 minutes
you know it's done when the meat loaf separates from the sides of the baking pan

slice cold

Onion Soup

Boil water
Add salt
add 2 medim potatoes
boil 20 min.

Brown 1/2 onion in 2 tbsp oil
Drain potato water into onion pot

Add:
1/2 tsp salt
1/2 tsp sugar
2 scant handfulls noodles

Boil for 10 minutes.

[serve mashed potatoes separately]

Custard

2 c. milk
3 whole eggs or 4 egg yolks
2 tsp honey
1/8 tsp vanilla
1/8 tsp salt [opt]

Heat milk in upper part of double boiler, keeping water just below boioling point.
Beat eggs w honey and salt
Pour in hot milk, stirring until blended
Return to double boiler to cook gently, stirring gently until mixture coats spoon.
Add vanilla.

Serves 4.

Cheese Pancakes

1 lb cottage cheese
2 egggs 1/2 tsp salt
2 tbsp sour cream
1 c flour (whole wheat)
4 tbsp sugar
raisins
cinammon
nutmeg

Drain cheeese and mix well with eggs, salt, sugar, and sour cream.
Mash curds of the cheese. Add flour.
Then add raisins, cinammon, and a little nutmeg.

Fry patties. Keep on low flame and make sure not to burn.
Don't turn until the bottom is definitely light brown.

Butternut Squash

Cut down middle lengthwise
Take out seeds
Pierce with fork
Pour 2 tbsp honey over it
cinammon
apple slices

Steam:
In frying pan with a little water, covered.
For 1/2 hr, until soft

OR

Bake:
350 deg
In aluminum foil until soft
Towards end, open foil.

Babby Weiser's Chocolate Cake

Again, not exactly healthy - but a great, classic chocolate cake!

3 c. flour
2 1/4 c. sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. boiling water
1/2 c. cocoa
1/2 c. salad oil
1 glass orange juice
3 eggs
1 1/2 tsp vanilla

Separate eggs.
Beat whites till stiff and set aside
Sift dry ingredients, exc. cocoa
Dump in oil
dump in orange juice
mix medium speed for 2 min (scrape bowl)
mix cocoa and boiling water
add and mix
add yolks and vanilla. mix 1 min.
fold in egg whites
bake in preheated oven 325 deg

Irene's Marble Cake

Here's one I haven't made since before we were married (for reasons that will become obvious when you read the ingredient list). However, I wanted to include it here because it is absolutely a terrific tasting cake and it wasn't THAT difficult to make. [BTW, Irene was a co-worker of Babby Weiser many many years ago.]

Batter:
2 1/2 c. flour
1 1/2 c. sugar
3 tsp. baking pdr
1 tsp salt
1/2 c salad oil
5 unbeaten egg yolks
3/4 c water
2 tsp vanilla
5 egg whites
1/2 tsp cream of tartar

chocolate mixture:
2 squares Baker's chocolate
1/2 c. hot water
1/4 c. sugar
1/4 tsp baking soda
Melt chocolate
Add water, sugar, b.soda
Mix well. Cool.


Sift flour, sugar, b.powder, salt.
Form a well; add oil, yolks, water, vanilla.
Beat until smooth.
In second bowl, beat egg whiles with cream of tartar. Beat until stiff peaks form.
Pour batter over beaten egg whites.
Fold gently. Do not stir.
Divide batter. Add chocolate mixture to half.
Pour plain and chocoloate alternately into greased 4" deep pan
Bake in pre-heated oven 325 deg. for 55 min.
Then bake at 350 deg for 10 min.

Granola

1 small round box old fashioned oats
2 c untoasted wheat germ [1/4 - 1/3 c.]
sunflower seeds
sesame seeds
nuts
1/2 c oil
1/3 c. honey [1/2c]
1 tsp vanilla


Mix well.
Spread on ungreased sheet (9x13 or 10x15)
350 deg 1/2 hour
after baked - add raisins
Stir until cool (in front of air conditioner works best)

Whole Wheat Pasta

1 box whole wheat pasta
Salt
Onion powder
Garlic powder
Oregano
Ketchup
Milk
4 slices of American cheese

Boil water. Cook pasta, drain (do not rinse!). Melt American cheese on low flame together with milk, ketchup, salt, onion powder, garlic powder, oregano and ketchup. Stir in pasta and serve hot.

Whole Wheat Challah

2 eggs
1/3 cup oil
1/2 cup honey
3/4 cups + 2 tablespoons of water
4 cups of whole wheat flour
zatar
2 & 1/4 tsp of yeast (1 packet)

Put all in bread machine for Dough setting.

When done can braid or make break-away.
350 degrees for 20 minutes.

Daniyel's Mother's banana bread

1¾ cup flour (We use whole spelt, rachel uses whole wheat)
2 tsp. baking powder
¼ tsp. baking soda
2/3 cup sugar (or splenda) (We use splenda, rachel uses honey )
2 eggs, beaten
1/3 cup oil
2 or 3 mashed overripe bananas (1 cup)

Optional:
1 tsp. vanilla
½ tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. cloves
1/8 tsp. nutmeg


Mix all ingredients with mixer, or mix liquids and spices together,
then add flour last
Bake in loaf pan at 350 degrees F. for 60 minutes (45 min. for doughy bread)
(if you don't have a loaf tin, you can use a kugel tin, but try 45
mins or so because it's shallower)

Charoset

shredded apples (peels ok)
ground walnuts
ground almonds
shredded dates
shredded figs
red wine
cinnamon
ginger

Sorry, I don't have measurements. Must look like mortar. :)

Cherry Soup

3 cans sour cherries
2 c water
1 egg
1 c splenda (or sugar or honey)
cinnamon

drain cherry juice into a pot - set aside cherries
add water
heat up almost to a boil
beat 1 egg
let water cool off a little
add warm liquid slowly to egg while beating
add sugar and cinnamon
add cherries

serve cold