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Hanukkah
This holiday, also known as the Festival of Lights, occurs in December at about the same time as Christmas. More than 2,000 years ago, the Maccabees defeated the Syrian army in Jerusalem. When the Temple was clean, the Jews wanted to rekindle the light in the Temple with oil. Although there was only enough oil for one day, the flame lasted for eight days. For this reason, Hanukkah lasts eight days, in celebration of religious freedom. Many traditional foods are cooked during Hanukkah: potato latkes (pancakes), pot roast, applesauce, soofganiyot (Israeli doughnuts), and many kinds of cakes.

Preheat oven to 350°F.

Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350°F for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

12 servings.

NOTE: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

Calories 281 (28% from fat); Fat 8.7g (1.8 gram saturated fat); Protein 4.8g; Carb 46.3g; Fiber 1.2g; Chol 39mg; Iron 1.1mg; Sodium 234mg; Calcium 89mg.

Purim
Celebrated in late February or early March, this might as well be called the cookie holiday. Queen Esther is credited with saving the Jews from the wicked Haman, so hamantaschen - the three-cornered pastries said variously to represent Haman's ears, hat, or pockets - are the star attraction. Because Purim comes 40 days before Passover, kosher Jewish bakers use flour, yeast, and other leavenings as freely as they can.

Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes or until light and fluffy. Add egg; beat at high speed 1 minute or until the mixture is very smooth. Combine flour, baking powder, and salt, and add to sugar mixture, beating at low speed just until flour mixture is moist. Divide dough in half, and gently shape each portion into a ball. Wrap dough in plastic wrap, and chill 8 hours or overnight.

Place figs in a food processor, and pulse 6 times or until chopped. With processor on, slowly add 3 tablespoons sugar, water, corn syrup, and lemon juice through food chute, and process until smooth, scraping sides of processor bowl twice. Spoon the fig mixture into a bowl; cover and chill 8 hours or overnight.

Shape each ball of dough into a 10-inch log. Remove plastic wrap; cut each log into 10 (1-inch) slices. Quickly shape slices into 20 balls; place on a tray lined with wax paper. Chill 30 minutes.

Preheat oven to 400°F.

Place each ball of dough between 2 sheets of wax paper, and flatten to a 3 1/2-inch circle. Spoon 1 level tablespoon fig mixture into the center of each circle. With floured hands, fold dough over filling to form a triangle, and pinch edges together to seal. Place triangles 2 inches apart on baking sheets coated with cooking spray, and bake at 400°F for 10 minutes or until pastries are lightly browned. Remove from pans, and cool on a wire rack.

20 pastries.

Calories 163 (22% from fat); Fat 4g (0.8 gram saturated fat); Protein 2.6g; Carb 30.3g; Fiber 3.2g; Chol 12mg; Iron 1mg; Sodium 93mg; Calcium 57mg.

Sabbath
The main Sabbath meal takes place every Friday night. For many families, this is the best meal of the week. After the entire day is spent cooking, tables are set festively, and the family sits down together. Often guests are invited, making it a real party. Because no cooking is allowed from sundown on Friday through noon on Saturday, every hot dish needs to be cooked ahead and kept warm. Various soups, stews, roasted meats, baked vegetables, salads, cakes, and cookies, are typical Sabbath fare. Challah is the traditional Sabbath bread.

CHALLAH BREAD PUDDING This dessert is traditionally made from left-over challah, but you can also use any other egg-rich bread to give the pudding its dense, rich texture. 2 1/2 cups 2% low-fat milk 1/2 cup dried tart cherries 1/2 cup golden raisins 1/2 cup fat-free sweetened condensed milk 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 3 large eggs 8 cups (1-inch) cubes challah or other egg bread (about 1/2 loaf) Cooking spray 2 tablespoons sugar

Preheat oven to 325°F.

Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11 x 7-inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with suagr. Bake at 325°F for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.

12 servings.

Calories 235 (22% from fat); Fat 5.7g (1.7 gram saturated fat); Protein 7.3g; Carb 38.6g; Fiber 1.4g; Chol 78mg; Iron 1.6mg; Sodium 276mg; Calcium 89mg.

Next: Passover (Chocolate-Pine Nut Meringue Smooches)
and Shavuoth (Cheese Blintzes) >>
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