Sweet and Savory Rosh Hashana Chicken
From the kitchen of Chanie Stone of Westport

1 whole chicken
cut in 1/8s or 1/4s
1/4 cup oregano
Head of garlic
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup prunes
1/2 cup green olives
1/2 cup capers w some liquid
6 bay leaves
1/4 cup parsley

Place all the ingredients in a Ziploc bag or glass dish sealed with the chicken on the bone and marinate overnight. (Double above ingredients if you wish to make a larger amount of chicken.) Before baking add: 1 cup brown sugar and 1 cup white wine. Bake on 350° uncovered for 90 minutes, until tender and browned.

 
Parve Lukshen Kugel
From the kitchen of Sue Meyerowitz

16 oz. broad egg noodles
1 stick parve margarine (1/4 lb.)
2/3 cup dark brown sugar
4 jumbo or 5 large eggs
1/4 tsp. nutmeg
3/4 tsp. cinnamon
5 med. apples (or 4 lg.) peeled, sliced thin
1 cup raisins

Serves 10
Boil noodles as directed on package. Rinse and cool.  Melt 1/2 to 3/4 of the margarine and mix into cooled noodles. Mix in the brown sugar, cinnamon, nutmeg, eggs, raisins and apples. Stir. Melt remaining margarine in a large lasagna pan (about 13 x 9), and grease all around the pan with it. Then pour the noodle mixture in and sprinkle the top with cinnamon. Bake at 350° degrees for 50-60 minutes.  (If it is browning too fast, lower heat a little, no lower than 325.)

 
Honey Cake
From the kitchen of Deborah Katchko-Gray of Ridgefield

1 cup hot coffee
1 teaspoon baking soda
1 cup honey
1 cup sugar
1/2 cup canola oil
3 eggs
3 cups flour – 2 white/1 whole wheat “white”
1 tsp baking powder
1 tsp cinnamon, 1 tsp ginger,
1 tsp nutmeg
1-2 apples peeled and chopped up
Handful of yellow raisins, walnuts, almonds if you like

Preheat the oven to 350°. Grease a 9×13 pan. Mix wet liquids first, then dry all together in one bowl; apples, raisins, and nuts are last. Bake about 45 minutes until brown. I like to double the recipe and share with neighbors or freeze one for Sukkot!