Not too long after my father passed away, I drove to Seward Park for a meeting with one of the Rabbis. I had only been catering for a year or so and was going to help with his son's bar mitzvah party. Getting off the freeway, I decide to zigzag my way through the old neighborhood past the houses I grew up in on Beacon Hill. Slowing down in front of my grade school friend's old house, I see a figure on the front porch. I hadn't seen Sabrina in about 30 years. I stop the van, roll down the window and say, "Sabrina?" She responds, "Is that you, Leslie? Are you still making those cinnamon rolls?"

Ha, as she has come to find out, I've been making a lot more than just cinnamon rolls. My Rebbitzen Chanie Levitin, after eating my cinnamon rolls, tells me that I can use the same dough to make babka. That's all I needed to know.

I'd seen the corner of a homemade babka once. A friend from Boro Park had brought one his mother made back to Seattle. I got to taste exactly 1 bite and peek under the foil wrapping to see the babka. One bite, one peek and I filed it in my memory bank. Researching a bit more, I develop the babka fillings....but, that is for another posting!

Want to see how to roll the cinnamon rolls? Check this out; http://www.leahcookskosher.com/videos.php  Want to see how to make a babka? Check this out; http://www.indiegogo.com/Traditional-Jewish-Recipes-Video-Production. The video is shot; editing in progress. Support the cause....please!

Ingredients:

• 1/2 cup warm water
• 2 packages yeast
• 1/2 cup lukewarm soy milk (or real milk if diary is okay)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup margarine, room temperature
• 4 1/2 - 5 cups of all purpose or bread flour

For filling:

• 1/4 melted margarine
• 1/3 cup sugar
• 1 tablespoon cinnamon
• 1/2 cup raisins, optional

Glaze:

• 2 cups powdered sugar
• 1/4 cup soy milk or enough to form a spreadable glaze

Steps:

Brush with melted margarine, sprinkle with cinnamon sugar mixture and raisins.

Roll up and pinch the edge closed. Slice the roll into 1 1/2" pieces, place on oiled pan about 1/2" apart. Let rise until almost double in bulk.

Bake at 350' until light golden brown, about 15 - 20 minutes. When almost cooled, brush with the glaze. Great served warm.

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