Combine tomatoes, spaghetti sauce, and Morningstar Farms Crumbles in a large mixing bowl. Mix well.
Spread ⅓ of tomato mixture in bottom of 11 x 7-inch baking dish. Arrange ½ of the noodles over the sauce. Spread ½ the cottage cheese over the noodles. Top with another ⅓ of the sauce. Repeat using remaining noodles, cottage cheese, and sauce. Cover with aluminum foil.
Bake at 350° F for 50 minutes. Uncover and sprinkle with Mozzarella and Parmesan cheeses. Return to oven uncovered for 5 minutes to melt cheese. Let stand for 10 minutes, sprinkle with parsley and serve.
In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown.
Remove from pan to a wire rack. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.
Note: This would be wonderful Pareve, using margarine and soy milk!
Place very warm (but not hot, I usually let me faucet run for a bit) water in mixing bowl. Add yeast and honey, mixing lightly.
Allow to sit for 10 minutes or so… I usually do less… until you see little eruptions.
Add eggs and vegetable oil and mix with wood spoon.
If you have a stand mixer, add flour and salt and beat with dough hook. Remember: salt kills yeast. Don’t put the salt in with the yeast. Wait until you’ve added some of the flour.
If the dough is not holding together as a ball, add a bit more oil or water. If the dough is very sticky, add more flour. The dough is ready when it sticks together as a ball and is not sticky to the touch when you poke your finger in (5-10 minutes of beating). Turn the ball out onto a floured work surface and punch a few times until very smooth.
Place in oiled bowl and cover in plastic wrap or a towel.
Allow to rise at least one hour, preferrably more, until dough has doubled in size. I only do one rise as a ball, but you can do more. I’m not convinced it does much to the texture but some people swear by it.
Punch down the ball in the bowl and remove. Punch out all air bubbles. Braid in your preferred method. Allow to rise 20-30 minutes. Top with an egg wash (I use the yolk and white) and sesame or poppy seeds if you like.
Bake at 350 for 25-30 minutes. You can use a bread thermometer (180-200 degrees) or poke at the seams. If they seem doughy, give it more time. You can always add foil if the top seems like its browning too fast.
I often have to foil five- and six-stranded challot because they’re so much fatter.