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Rosh Hashanah
Meaning "bread of the year," this is the Jewish New Year. It is celebrated during the first two days of Tishri, the first month of the Jewish calendar, which corresponds to September or October on our solar calendar. (Because the traditional Jewish calendar is based on the lunar cycle, the various holidays don't always occur on the same date of our 12-month calendar. This year, Rosh Hashanah begins on on October 2.) Desserts tend to be on the sweet side, because the wish is for a sweet year ahead. Honey Cake is a traditional Rosh Hashanah dessert.

Preheat oven to 325°F.

Coat an 8 x 4-inch loaf pan with cooking spray, and dust with breadcrumbs; set pan aside.

Combine water and coffee granules, and set aside.

Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey and margarine; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Add coffee mixture; stir well. Add remaining flour mixture, and stir just until flour mixture is moist. Stir in walnuts and raisins.

Spoon cake batter into prepared loaf pan, and bake at 325°F for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack.

12 servings (serving size: 1 slice).

Calories 236 (26% from fat); Fat 7g (1.1 gram saturated fat); Protein 4.7g; Carb 40.9g; Fiber 1.3g; Chol 37mg; Iron 1.5mg; Sodium 100mg; Calcium 42mg.

Sukkoth
After the Jews fled Egypt, they wandered in the desert for 40 years. They lived in homes called sukkoth, or booths. The holiday, lasting eight or nine days in autumn, celebrates the end of the growing season, when the fruits and vegetables are harvested.

Combine first 6 ingredients in a large saucepan, and bring to a boil, stirring occasionally. Cover, reduce heat, and simmer fruit mixture 35 minutes or until liquid is absorbed, stirring occasionally. Remove fruit mixture from heat, and stir in apple. Cool, uncovered, and discard cinnamon stick.

Combine the margarine and oil in a small saucepan; cook over low heat until the margarine melts, stirring well. Combine the breadcrumbs and nutmeg in a small bowl.

Preheat oven to 350°F.

Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to keep from drying), and lightly brush with margarine mixture. Sprinkle 1 1/2 teaspoons of the breadcrumb mixture lengthwise down the 4-inch center section of phyllo. Spoon 1/3 cup of fruit mixture onto the breadcrumb mixture about 2 inches from one short end, spreading fruit mixture to form a 4 x 2-nch rectangle. Fold one long side on phyllo over filling, and repeat with other long side, overlapping phyllo. Starting at short edge with filling, roll up phyllo jelly-roll fashion. (Do not roll tightly, or the strudel may split.) Place strudel, seam side down, on a baking sheet coated with cooking spray. Lightly coat strudel with cooking spray. Repeat procedure with the remaining phyllo, margarine mixture, breadcrumb mixture, and fruit mixture. Bake at 350°F for 30 minutes or until strudel is golden brown. Serve warm or at room temperature.

16 servings.

Calories 233 (22% from fat); Fat 5.7g (1 gram saturated fat); Protein 2.4g; Carb 45g; Fiber 1.3g; Chol 0mg; Iron 1.8mg; Sodium 161mg; Calcium 25mg.

Next: Hannukah (Cinnamon-Apple Cake), Purim (Hamantaschen), and more! >>
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