Apples are another symbolic Rosh Hashana food and in this kugel, they are absolutely sweet and outstanding.

Cake:
3 cups whole wheat pastry flour
1 jar banana baby food
1 cup light tasting olive oil
4 eggs
1 1/4 tsp. baking powder
1/2 cup orange juice

Filling:
10 Cortland apples, grated with peel left on
1/2 tsp. cinnamon
1 tsp. vanilla

Mix all ingredients together really well..

Spread half the cake mixture into a greased 9" x 13" pan. Spread the apple filling over it. Pour remaining cake mixture over apple filling and spread evenly. Bake at 350 degrees for 1 hour and 15 minutes.

Optional: place half of the cake mixture in the bottom of the pan, 3/4 of apple filling, remaining cake mixture and then the remaining 1/4 of apple mixture on top.

Serves 16.

3 pounds frozen chopped broccoli, thawed
1/2 cup margarine
1/2 cup flour
1 cup water
1 tablespoon parve chicken soup powder
1 cup mayonnaise
2 tablespoons onion soup powder
6 eggs
1/2 teaspoon pepper

Preheat oven to 350 degrees. Melt margarine and stir in flour. Add water, chicken soup power and mayonnaise and stir until thickened. Remove from heat and add remaining ingredients. Pour into 9x13 inch pan and bake for approximately 1 hour, until center no longer jiggles.

Another treat from Elizabeth. Serves 12.

8 jars babyfood butternut squash
1/2 cup canola oil
3/4 cup non-dairy creamer
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup sugar
3 eggs
1/2 teaspoon coconut extract or vanilla extract
1/2 cup vanilla wafer crumbs (about 15 wafers)
1/4 cup brown sugar
2 tablespoons margarine

Preheat oven to 350 degrees. In a large bowl combine all ingredients except vanilla wafer crumbs, brown sugar and margarine. Pour into 9x9-inch baking dish and bake for 50 minutes. Combine wafer crumbs, brown sugar and 2 tablespoons margarine. Sprinkle on top of kugel and bake for another 20 minutes.

This easy recipe is from my friend Shari. Once they get over the idea of using baby food, it's easy for children to make this. Serves 12-16.

4 jars babyfood carrots
1/2 cup canola oil
2 cups sugar
4 eggs
2 cups flour
3 teaspoons baking powder
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all ingredients well, making sure there are no lumps. Pour into 9x13-inch pan and bake for 1 hour. Cool on rack. This is delicious warm or at room temperature.

This is very sweet. Fits the theme of the new year. Suitable for a dairy lunch. Serves 12-16.

1 12-ounce package wide egg noodles, cooked and drained
1 cup semisweet chocolate chips
2 eggs
1/4 cup sugar
1 cup ricotta cheese
1 cup sour cream

Topping:
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 cup butter, melted

Preheat oven to 350 degrees. In a large bowl combine all ingredients except topping. Pour into a lightly greased 9x13-inch pan. Combine topping ingredients and crumble over noodle mixture. Bake for 1 hour.

This is really good, you'll make it over and over. It's very nice for Succot, and any other time. Serves 16.

1 cup margarine
1 cup sugar
1 cup flour
2 teaspoons baking powder
3 eggs
1-1/2 cups nondairy creamer
1/2 cup water
2 tablespoons vanilla
4 cans creamstyle corn

Preheat oven to 350 degrees. Cream together margarine and sugar. Add all other ingredients and mix well. Pour into a deep 9x13-inch pan and bake for 1-1/4 hours until top is golden.

This popular side dish is from my friend Andrea's kitchen. This recipe serves 8-10. Can be doubled.

1 12-ounce bag egg noodles, cooked and drained
1 medium onion, chopped
1 pound mushrooms, sliced
3 eggs
1/4 cup soy sauce
1/4 cup canola oil
1/4 cup flour
1/2 teaspoon cracked black pepper

Preheat oven to 350 degrees. Saute mushrooms and onion in small amount of oil until softened (about 8 minutes). Add to noodles. Combine eggs, soy sauce, oil, flour and pepper. Mix well and add to noodle mixture. Pour into 9x9-inch pan and bake for about 45 minutes.