Three Tasty Hanukkah Recipes

Potato Pancakes (Pictured above. Recipe makes 12-15 pancakes)

Ingredients:

• 6 medium potatoes
• 1 grated onion (very fine)
• 2 large eggs
• 1 tsp vegetable oil
• 1 1/2 tsp salt
• pepper to taste
• 1/2 cup flour
• 1/2 cup matza meal
• 1 tsp baking powder

Directions:

1. Peel and grate potatoes in a mixing bowl and strain the liquid into another bowl.
2. Let the liquid stand for a few minutes then pour away the juice allowing the potato starch to remain at the bottom.
3. Add eggs to the starch and beat well.
4. Add potatoes, onions, and all other ingredients and mix thoroughly.
5. Pour oil into frying pan (approx 1/4 inch to start and add more as you cook).
6. Bring to medium heat. (The pan is ready to go when water in the pan sizzles).
7. Spoon 1 large cooking spoonful of batter onto the pan and flatten into an oval.
8. Cook until golden brown on each side.

--------------------------------------------

Blintze Souffle

Ingredients:

• 1/4 cup butter, melted
• 12 frozen cheese blintzes
• 6 eggs
• 1 1/2 cup sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla
• 1/4 cup orange juice or 2 tablespoons orange juice concentrate
• cinnamon

Directions:

1. Preheat oven to 350° F .
2. Melt butter in a 9x13 inch pan.
3. Line blintzes in one layer in the pan.
4. In a bowl, beat eggs. Add sour cream, sugar, vanilla, and orange juice.
5. Pour egg mixture over the blintzes.
6. Sprinkle lightly with cinnamon.
7. Bake, uncovered, for 45 minutes, or until golden brown on top.

--------------------------------------------

Jelly Donuts

Ingredients:

• 3 pkg dry yeast
• 1/4 cup warm water
• 3/4 cup milk
• 1/4 cup sugar
• 1/4 cup shortening
• 1 tsp salt
• 1 egg
• 3 1/2 cup flour
• oil for deep frying
• 1 carrot peeled
• Jelly for filling
• Powdered sugar

Directions:

1. Place yeast, warm water, warm milk, and sugar in a small bowl and stir to dissolve. Once the yeast starts to bubble, pour the yeast mixture into a mixing bowl.
2. Add shortening, egg, and salt. Mix on low speed. Add flour slowly until dough is formed.
3. Grease top of the dough lightly and cover with plastic wrap. Let dough rise in a warm place for at least an hour.
4. Roll dough into a rectangle, about 1/2 inch thick. Sprinkle with water and fold the dough in half, creating a square.
5. Cut out 2 1/2 inch circles using a round cookie cutter or rim of the glass. Let doughnuts rise until they have doubled in size.
6. Pour 10 cups of oil into a huge pot. Add the peeled carrot to prevent oil from burning and bring pot to a boil.
7. Drop 2-3 donuts into the pot. Cover and cook for 5 minutes.
8. Uncover and let fry for 3 minutes. Turn over and fry the other side for 3 minutes. Remove using a slotted spoon.
9. Make a slit on each side of the donut. Use a pastry bag and squeeze a tsp of jelly into each doughnut.
10. Sprinkle with powdered sugar while still warm.