1/2 c. sugar
1/2 c. pineapple juice
2 eggs
1/2 c. salad oil
1 1/2 t. baking powder
1/2 t. salt
about 4 c. flour
FILLING:
2 cans poppy seed filling
walnut meats, chopped raisins, coconut

Combine sugar and juice and bring just to a boil. Cool. Add rest of dough ingredients, using enough flour to make soft dough that can be rolled. Take 1/3 of dough and on floured pastry cloth, roll out rectangle about 6" wide and the length of your cookie tin on which 3 long rolls are to be baked. Dough can be cut and "patched" easily. About in the middle in a narrow line or else in 2 narrow lines nearer to each edge, spoon on poppy seed filling, using almost 3/4 of a can for each of the 3 rectangles of dough to be ultimately filled. Sprinkle chopped nuts, raisins and coconut all along over filling. Carefully roll dough tightly over filling and pinch ends closed. If any holes appear, patch with small piece of rolled-out dough and water at edges. Transfer to cookie sheet, putting seam on bottom. When all 3 rolls are on cookie sheet, bake at 350° until light brown. Cool somewhat, but while still warm, cut into slices.

This dough was my mother's treasured recipe; it's like a cookie dough.

2 c. flour
1/2 lb. butter
1/2 lb. cream cheese
2 T. cinnamon
6 T. sugar
1/2 c. walnuts, chopped
1/2 c. raisins, chopped

Mix flour, butter and cream cheese. Place dough in waxed paper and leave in refrigerator overnight. On floured board, roll out dough using a small amount at a time, to 1/4" thickness. Cut with round medium cookie cutter. Roll each circle with rolling pin once again. Fill with mixture made of sugar, cinnamon, nuts and raisins. Roll as for a jelly roll and shape into a horseshoe or crescent. Bake at 375° on ungreased cookie sheets. When cool sprinkle with powdered sugar. This same dough is excellent filled with apricot jam and shaped into small turnovers.

1 c. shortening (or 1/2 margarine)
3 c. flour
1 c. sugar
1 1/2 t. baking powder
1/2 t. salt
2 eggs, beaten
1/2 c. orange juice
1 jar Lekvar prunes or
cook 2 lbs. prunes, pitted
1/2 c. chopped nuts
1 T. lemon juice
1 egg white, beaten lightly

Cut shortening into dry ingredients until it is in small pieces. Add eggs and orange juice. Mix together into a soft ball. If necessary, add more flour to handle. Roll out on floured surface. Cut out rounds with a glass or coffee pot cover. Mix prunes, nuts and lemon juice for the filling. Put 1 teaspoon filling in the center of the circle of dough. Pick up the edges toward the center to form a triangle and pinch the dough together with floured fingers. Brush the top with beaten egg white. Bake at 350° for 30 minutes or until lightly brown. Yield: 2-3 dozen, depending on size.

DOUGH:
1 c. sour cream
1 c. butter
2 c. flour
1 T. powdered sugar
1 t. salt

FILLING:
1 jar apricot preserves
1/3 pkg. grated coconut
1 4-oz. pkg. walnuts, chopped
1 small jar maraschino cherries, cut up

Mix all dough ingredients together thoroughly and form into a ball. Place in a covered bowl and chill in refrigerator overnight. Divide dough into 3 parts and roll each separately between 2 pieces of wax paper. Roll as thin as possible.

Spread a layer of jam over the entire area of the rolled dough. Sprinkle the other filling ingredients lightly over the jam. Roll up as for a jelly roll. Tuck the ends of the roll in so that the filling is all covered with dough and can not run. Place rolls on an ungreased cookie sheet and bake for 40 minutes or until delicately browned in a 350° oven. Cut into slices of desired size while hot.

DOUGH:
4 c. flour
1 t. salt
1 t. baking powder
2 eggs, beaten
1/2 c. oil
1 1/2 t. vanilla
1/4 c. hot water

FILLING:
oil as needed to coat dough
1 lb. plum preserves
1 lb. yellow raisins
1 1/2 c. chopped nuts
1 t. cinnamon mixed with 1/2 c. sugar

Mix dough ingredients and knead lightly; cut into 5 portions. Roll each portion lightly on a floured surface. Paint top lightly with oil. Mix the filling ingredients (omit oil) and spread 1/5 over each dough. Roll up each portion jelly roll fashion and place on a greased cookie sheet. Bake at 350° for 35-40 minutes. All 5 rolls may fit on a large cookie sheet. Slice on an angle, any preferred size per portion.

My mother's mother made this each year for Rosh Hashanah. My mother then developed the recipe amounts and continues to make it each Rosh Hashanah. Now I am making it too.

1 c. butter or margarine
2 c. sifted flour
1 beaten egg yolk
1/2 c. sour cream

FILLING:
1/2 c. apricot preserves
1/2 c. coconut, flaked
1/4 c. nuts, chopped fine
granulated sugar

With pastry blender, cut butter into flour till mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Chill dough several hours or overnight. Divide dough into 4 equal portions, keeping each part refrigerated until ready to use.

Roll each part into 10" circles on a lightly floured surface. Spread 2 tablespoons of preserves; sprinkle with 2 tablespoons of coconut and 1 tablespoon of chopped nuts. Cut into 12 wedges with fluted pastry wheel. Starting at wide end, roll each wedge into a crescent. Sprinkle or roll in granulated sugar. Place on ungreased cookie sheet. Bake in 350° oven for 20 minutes until lightly brown. Remove from sheet. Cool on rack.

Yield: 4 dozen

Ed. Note: this can be considered a rugalach recipe.

PASTRY:
3 c. flour
1/2 t. salt
1 egg
1/2 c. oil
1 t. vinegar
3/4 c. warm water

FILLING:
melted margarine
bread crumbs
cinnamon-sugar mixture
canned, prepared sliced apples or 3 lbs. Granny Smith apples
lemon juice (if needed)
raisins
chopped nuts
jam (or marmalade)

Mix all pastry ingredients together. Knead for about 10 minutes. Let pastry rest for at least 10 minutes before rolling out thin on a floured cloth. Turn the cloth frequently when turning it to roll out, so as not to break the dough. Seal the ends so the apple does not run out.

Brush the pastry with melted margarine. Sprinkle first with the bread crumbs, then cinnamon-sugar mixture. Top this with the apple slices. Over this, sprinkle the raisins and chopped nuts; dot with jam or marmalade.

Roll up the pastry. Before baking, mark the top to make slicing easier. Brush with more melted margarine. Bake at 350° for about 45 minutes.

1/2 lb. margarine (or butter)
2 1/2 c. sifted flour
1/4 c. sugar
1 c. sour cream

FILLING:
apricot jam (or "Solo" poppyseed filling)
vanilla wafers
chopped walnuts
powdered sugar

Cut butter into flour and sugar; add sour cream and mix well. (The dough will be very sticky. Add a little more flour if necessary, but don't make the dough too stiff. Refrigeration will make it easier to handle.) Refrigerate overnight or for 2-3 hours.

PASTRY:
1 lemon (juice and grated rind)
7 oz. butter
2 1/2 c. sifted flour
1/2 c. sugar
2 egg yolks
FILLING:
1 lb. raspberry preserves
TOPPING:
4 egg yolks
1 c. sugar
6 egg whites
1 1/2 c. ground almonds
1/2 t. almond extract

Blend all ingredients for pastry with a pastry blender until mixture is of cornmeal consistency. Spread onto well buttered 7 x 10" pan and press mixture down until surface is smooth. Spread filling on top of pastry. For topping, beat egg yolks and sugar slightly and beat until smooth. Then fold into stiffly beaten egg whites; fold in ground almonds and almond extract. Spread on top of pastry and filling. Bake on center rack at 350° for 35-45 minutes. Store in pan and cut before serving.

Scrape and wash the roots with care. Cover with water, and let boil vigorously 10 hours or until tender, adding water as needed. Drain off the water, and cut the root into very thin slices. Make a syrup of sugar in weight equal to the root and half the quantity of water. Let the slices stand several hours in the hot syrup on the back of the range. Then boil until the syrup is well reduced. Remove from the fire, and stir until the slices have taken up all the syrup and are covered with sugar crystals. Separate the slices with the fingers, and spread on plates to cool. Store in boxes lined with waxed paper. Stir 1 cup of sugar and 1/4 cup of boiling water over the fire until boiling begins. Then cook five minutes without stirring.