Yom Kippur Activities and Recipes
- Before Yom Kippur begins, as a family write something from the past year that you would do away with. Then burn the papers in the flame of a candle as a symbol of a new start or write out on a paper the times that you missed the mark and throw the paper into a garbage can.
- Wear white on Yom Kippur to represent purity and a new beginning.
- Donate Tzedakah before Yom Kipppur.
White card stock, colored pencils, scissors
- Outline dove onto card stock paper.
- Cut out dove.
- Decorate dove by writing ways to “make shalom” with colored pencils on the dove. For example “share toys and games”, “Respect each other, “ “Don’t shout”.
Note: This project relates to Yom Kippur because it enables children to reflect on the past, and to try to do things “better” in the New Year.
©Behrman House., Inc., included with permission,
Recipes - for breaking the fast
Blintze Souffle – dairy:
- 24-28 cheese blintzes
- 1 (20 oz) jar cherry pie filling
- 1 (20 oz) jar blueberry pie filling
In a greased 9 x 13 inch glass pan or casserole, place a layer of blintzes. Cover with the jar of blueberry filling. Add a second layer of blintzes; then cover with the jar of cherry filling.
- 1 pt. sour cream
- ¼ lb. margarine
- 4 eggs, beaten
- 2 Tbsp. sugar
- ½ tsp. cinnamon
Cover blintzes and fruit layers with the topping and bake at 325 degrees for one hour.
Quiche – dairy:
- 1 c. grated Swiss cheese
- 1 ¼ to 1 ½ c. milk
- 3 eggs
- ½ tsp. salt
- Pinch of pepper and nutmeg
- 2 Tbsp. butter
- 8 inch partially baked pie shell
Spread ¾ of cheese in shell. Beat milk, eggs and seasonings to blend. Pour into shell. Sprinkle remaining cheese on top and dot with butter. Place on cookie sheet and bake at 375 degrees for 25-30 minutes. May be cooked 2/3 and frozen.
Fruit Compote - parve:
- 1 (29 oz) can peach halves, drained
- 1 (29 oz) can pear halves, drained
- ½ lb. (or 10) pitted prunes
- Maraschino cherries
- ½ lb. dried apricots
- 1 (20 oz) can pineapple slices
- 1 medium jar apple sauce
- bread crumbs, brown sugar
In a shallow baking casserole, size of your choice, place peach and pear halves, cut side down, then the prunes and apricots. On top of these, place the pineapple slices with a maraschino cherry in the center of each. Cover entire contents with the applesauce, then sprinkle on a topping of bread crumbs mixed with brown sugar. Bake 325 degrees for one hour and serve hot.