Sexy Sabra Cheese Blintzes:

Batter:
4 eggs
2 cups milk
1-2 tsp. salt
2 cup flour

Filling:
1 pound cottage cheese, strained (in Israel, use the white cheese, gvina levana)
1 egg yolk
1/3 cup sugar
touch of vanilla

1. Combine eggs, milk, salt and flour in that order.

2. Heat a small amount of oil in a 6- or 7- inch frying pan.

3. Pour in just enough batter to make a very thin crepe. Quickly tilt pan from side to side to spread batter evenly across pan. When crepe pulls away from the side of the pan, flip and fry for just a few seconds on the second side.

4. Remove crepe from pan, and stack on a plate. Continue to make crepes with the batter until no batter remains.

5. Blend cheese, egg yolk, and sugar. 

6. Put a spoonful of filling toward one end of the crepe and roll the crepe.

Challah for Shabbat

Dough:

5 pounds all-purpose flour
2 ounces fresh yeast
2 tablespoons kosher salt
4 1/4 cups warm water (add an additional 1/4 cup for softer dough)
3/4 cup oil
1 1/3 cups sugar
5 egg yolks

Dissolve the yeast in 1 cup of warm water and add 1 tablespoon of sugar. Stir. When bubbles rise, the yeast has activated. In your mixer, combine the salt, 2/3 of the flour, oil, sugar, yolks, water and the activated yeast last. Set the machine on medium for 12 minutes. When you see the dough begin to form, add the remaining flour into the mixer and continue mixing.

Transfer the dough to a very large well-greased bowl, cover with plastic and allow to rise in a warm spot for 2 to 3 hours or until double in bulk. (Optional: punch dough down after 1 hour and let rise again)

Separate the challah and make a blessing. Form the dough into a braid or whatever shape your family has traditionally used.

After you have formed your challahs allow them to rise for 20 minutes in greased baking dishes. Paint the challahs with beaten egg yolks mixed with a few drops of vanilla extract and sprinkle with poppy or sesame seeds. Bake in a preheated 325 degree oven for 30 to 45 minutes.