FRUIT-FILLED HAMANTASCHEN
Fruit Filling
3/4 cup pitted prunes
1/3 cup seedless raisins
1/4 cup water
1/4 cup shelled walnuts
1/4 apple with peel
Juice and rind of 1/4 lemon
2 tablespoons sugar
Dough
2/3 cup pareve margarine or butter
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 to 3 cups unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt
1. To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.
2. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.
3. To make the dough, cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.
4. Add the flour, baking powder, and salt. Process until a ball of dough is formed.
5. Chill for 2 to 3 hours, or overnight.
6. Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
7. Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.
Yield: 36 cookies
CRISPY TRADITIONAL POTATO PANCAKES
2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of
mitzvah meal to the batter.
Yield: about 2 dozen pancakes |
HANUKKAH DOUGHNUTS
Ingredients:
1 2/3 cups flour
2 eggs, beaten
1 tsp baking powder
1 cup sour cream
2 Tbs sugar
1/2 tsp salt
1 cup powdered sugar
1 cup oil for frying
Directions:
In large bowl, combine all ingredients except powdered sugar and oil.
In frying pan, heat oil to medium heat.
Carefully place dough into oil, 1 Tablespoon at a time.
Fry 3-5 minutes or until golden brown all over.
Carefully remove doughnuts from oil and place on paper towels to drain.
Gently roll warm doughnuts in powdered sugar and set aside.
Serve warm.
NO YEAST MINI DOUGHNUTS
1 egg
2 tblsp sugar
1 cup self-rising flour
2 tblsp cream cheese
2 tblsp yoghurt or eshel
1 pkt (10 g) vanilla sugar
grated lemon rind
Mix egg and sugar. Add remaining ingredients and beat well. Drop spoonfuls into hot oil. Fry quickly, drain and roll in icing sugar.
SWEET KUGEL
Ingredients:
1/4 lb melted butter
1/2 lb fine noodles, cooked and drained
3 eggs
1 tsp vanilla
1/2 c sugar
1/4 c cottage cheese
2 c milk
1/2 c raisins
cinnamon and sugar for topping
Instructions:
Preheat oven to 375
Melt butter in 9" x 11" pan
Put drained noodles in pan w/ melted butter. Stir until butter is
absorbed.
Blend milk, cheese, sugar & vanilla
Pour mixture over noodles
Add raisins
Sprinkle cinnamon & sugar over top
Bake at 375 for 45 min. Top should be golden
BUTTERBALLS
Makes 4 dozen
1 cup butter softened
1/2 cup 10x confectioners sugar
2-1/4 cups sifted flour
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup walnuts
Cream butter & sugar, add vanilla. Set aside. Mix all dry ingredients and add to butter mixture. Mix well. Shape dough into balls (approximately 1 inch in diameter). Bake at 400 degrees for 12-15 minutes or until slightly brown. Put 10xconfections sugar into a bowl and roll the warm cookies. Set on wax paper to cool.
HANUKKAH COOKIES
Ingredients
1 cup packed brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
1 teaspoon baking soda
2 tablespoons hot water
2 1/2 cups all-purpose flour
2 eggs
Directions
1 Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
2 Stir in the eggs. Add the flour. Roll dough into balls.
3 Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.
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