• 2 envelops dry yeast
• 2 tsp. sugar
• 1/4 cup hot water
• 1 stick corn oil margarine, room temperature
• 1/2 cup sugar
• 1 tsp. salt
• 1 3/4 cups hot water
• 2 extra large eggs
• 7 cups unbleached flour (approximately)
• 1 egg yolk
• raisins (optional)

1. Dissolve sugar and yeast in 1/4 cup hot water. Set aside; yeast is ready when it is rising and puffy. 
2. Place margarine, sugar and salt in a mixing bowl; pour 1 3/4 cups hot water over them.
3. Crack eggs into large capacity food processor bowl with plastic dough blade, and pulse 30 seconds.
4. Add 1 cup flour and puffy yeast mixture to eggs. Pulse 30 seconds to blend.
5. Add margarine/sugar/salt/water mixture and 3 cups flour. Pulse 1 minute, scrape down sides of bowl, pulse 30 seconds more.
6. Add remaining flour, 1 cup at a time; pulse approximately 15-20 seconds after each addition. Dough will form a large, sticky ball around the blade. The food processor may not accommodate all 7 cups of flour.
7. Spread remaining flour or an extra 1/2 cup flour onto a board or pastry cloth. Turn dough onto floured surface. 
8. Knead the dough 2 to 3 minutes, incorporating flour. Ready dough will form a smooth, round ball and will bounce back when lightly touched.  
9. Grease a large bowl. Place dough in it, and cover with a towel. Set in a warm place to rise until double in size (1 to 2 hours).
10. Punch down the dough; remove from bowl onto floured board. Let it rest 5 to 10 minutes.

For 2 round loaves:
1. Divide dough in half. Divide each portion in half. 
2. Roll one piece into a long, smooth strip. Coil this strip into a circle on a greased cookie sheet. Pinch the end under.
3. Divide second portion into 2 unequal strips, about 2/3 and 1/3. Roll into smooth strips.
4. Take the larger of the 2 and make a second coil on top of the first. Take the last piece and make a third coil on top.

Baking:
1. Preheat oven to 350 degrees Fahrenheit. Mix 1 raw egg yolk with 1 tsp. water; brush the loaves for a shiny crust. 
2. Bake for 15 minutes to brown crust. Reduce heat to 325 degrees Fahrenheit and bake 15 more minutes (30 minutes total). Cool and remove from pans.

Dough

• 2 cups flour
• 1/2 tsp. salt
• 3 Tbsp. oil
• 2 egg yolks
• 1/2 cup water
• 1 1/2 tsp. baking powder or soda

Filling

• 1 onion, diced
• 2 Tbsp. oil
• 1 cup ground beef
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 egg
• 1 Tbsp. matzah meal

Filling: Sauté onion in oil. Add ground beef and brown for 5 minutes. Remove from heat and cool. Add salt, pepper, egg, and matzah meal. Mix well.

Place a tsp. of filling in the middle of the dough circle. Lift 3 sides of the dough circle to meet in the center and form a triangle. Press together tightly and pinch corners closed. Moisten edges with top of finger dipped in cold water to keep seams closed.

Place kreplach in boiling, salted water. Cook about 20 minutes until kreplach floats to the top. When ready, remove from pot. Serve kreplach in soup or fry it until golden brown and serve as a side dish. 

• 1 pound fresh pumpkin
• 1/2 cup mayonnaise
• 5 eggs
• 2-3 Tbsp. flour
• 1/2 stick margarine
• 1/2 cup sugar

Method

Place pumpkin in boiling water. Steam until the pumkin is soft enough to be mashed with a fork. Drain pumpkin and mash. Add mayonnaise, eggs, flour, margarine and sugar. Pour into a baking pan. Bake at 350 degrees Fahrenheit for 45 minutes or until solid