Hanukkah Recipes Page

HANUKKAH COOKIES

Yield: about 6 dozen

1/2 cup shortening
1 cup sugar
1 egg
1/2 cup orange or pineapple juice
2 teaspoon baking powder
2 1/2 cup flour + extra for rolling

In bowl, add ingreds in order stated, mixing well after each addition (you can do it in a processor too).
Using half of dough at once, roll on floured board. Cut into holiday shapes. Can decorate
(lion eye, dreidel lines, candle tip, etc.)with chocolate chip, raisin, sprinkles, colored sugar, etc.
Bake at 325 degrees Fahrenheit for 10 minutes or so till lightly browned. Harden a bit more as cool.
Freeze well, but they won't last that long.

NOTE: If making different shapes, try and make all of one shape on a tray so that different sizes don't bake at different rates and then some will burn and others will be raw.

Recipe from: http://daveb47uk.tripod.com/israel/id17.html

POTATO lATKES
Ingredients (6 servings)

 3 c Shredded potatoes
 1 1/4 c Shredded zucchini
 1 c Shredded carrots
 1 md Onion, grated
 3 Eggs, beaten
 1/4 c Flour
 1/4 ts Salt
 1/4 ts Pepper
 1/4 ts Dried rosemary
 Canola oil

 Instructions

 Squeeze shredded vegetables dry. Blend with remaining
 ingredients. Fry in minimum amount of oil, 2 tbs per cake.
 Serve with sour cream and/or applesauce.

 Morten's Recipe Collection

 Recipe from:http://www.cyber-kPotato_with_Mixed_Vegetables_-_pareve_dairy.html


 PREZTELS

    Ingredients
1 packet (2-1/4 teaspoons) active dry yeast
1 tablespoon honey or sugar
1-1/2 cups warm (105 to 115 degrees F.) water
1 tablespoon vegetable oil
1 teaspoon salt
2 cups whole wheat flour
4 to 6 ounces sharp Cheddar cheese, coarsely shredded (1 to 1-1/2 cups packed), optional
2 to 2-1/2 cups white bread flour (or unbleached flour)

Glaze and Topping
1 egg, beaten with 1 teaspoon water
  Coarse (kosher) salt, very coarse pretzel salt, or seeds, such as poppy, caraway, or sesame (your choice)

Instructions
In a large bowl, mix the yeast and honey with the warm water. Let the mixture sit for about 5 minutes, or until it is foamy. Stir in the oil, salt, whole wheat flour, cheese (if used), and about 2 cups of the white flour, or enough to make a soft dough. Turn out onto a lightly floured board and knead it for 5 to 10 minutes, or until it is smooth and just a bit tacky. Add small amounts of flour as necessary. (Note: The dough may also be mixed and kneaded in a heavy duty mixer or in a food processor, if desired. Follow the manufacturer's directions.)

Grease or coat with non-stick spray some baking sheets. Preheat the oven to 425 degrees F. To make the pretzel shapes, pinch off a piece of dough; then roll it on a flat surface until it forms a rope that is 1/8 inch to 1/2 inch thick. Shape the pretzels on a flat surface; then immediately transfer each one to a greased baking sheet as soon as it is made. Keep the pretzels about 1 inch apart.

Brush the top of each pretzel with some of the egg glaze; then sprinkle it with coarse salt or your choice of seeds. Vary the seeds used on the different parts of a single pretzel, for an interesting and attractive look. For chewy pretzels with well-defined shapes, bake them immediately, without rising, in a preheated 425-degree F. oven for 15 to 20 minutes, or until they are browned and well done. (They will rise slightly in the oven.) (For softer, fatter, bread-like pretzels, let them rise in a warm place for 30 to 45 minutes, or until they are almost doubled; then bake them as above until they are lightly browned.) Immediately remove the pretzels from the baking sheets (gently loosening them with a metal spatula, if necessary), and cool them completely on wire racks. Store them in an airtight container.

Yield: about 16 large, standard-shaped pretzels; the number of holiday shapes depends on their size.


 Soofganiyot (Hanukkah Doughnuts) Recipe

Ingredients
3/4 cup lukewarm water
2 envelopes active dry yeast
1/4 cup granulated sugar
4 cups all-purpose flour, plus 2 tablespoons more if necessary
2 large eggs
2 large egg yolks
7 tablespoons unsalted nondairy margarine or butter, at room temperature
2 tablespoons brandy
2 teaspoons salt
at least 5 cups vegetable oil, for deep-frying
about 1/4 cup apricot or strawberry preserves
sifted confectioners' sugar, for sprinkling

Instructions
Pour 1/2 cup lukewarm water into a small bowl. Sprinkle yeast on top and add 1 teaspoon sugar. Let stand 10 minutes.

Spoon flour into mixer bowl or another large bowl. Make a well in center and add remaining sugar, eggs, yolks, margarine, brandy, remaining water, and salt. Mix with mixer dough hook or wooden spoon until ingredients are blended. Add yeast mixture and mix with dough hook at low speed or with spoon until ingredients come together to a dough. Beat at medium speed, scraping down dough occasionally, for 5 minutes; or knead by hand for 5 minutes. If dough is very sticky, add 2 tablespoons flour. Knead 5 to 10 minutes more until very smooth.

Put dough in a clean oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place 1 to 1-1/2 hours or until doubled in volume.

On a floured surface roll out half the dough until 1/4 inch thick, flouring dough occasionally. Using a 2-1/2 to 3-inch cutter, cut the dough in rounds. Put 1/2 teaspoons apricot or strawberry preserves on center of half the rounds. Brush rim of round lightly with water, then set a plain round on top. With floured fingers, press dough firmly all around to seal it. Transfer this "sandwich" immediately to floured tray. If it has stretched out to an oval, plump it gently back into a round shape. Continue with remaining dough. Cover pastries with a slightly damp cloth and let rise in a warm place about 30 minutes.

Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth, and let stand for about 30 minutes.

Heat oil to 350 degrees F degrees; if a deep-fat thermometer is not available, heat oil until it bubbles gently around a small piece of dough added to it. Add 4 doughnuts or enough to fill pan without crowding. Fry doughnuts about 3 minutes on each side or until golden brown. Drain on paper towels. Pat tops gently with paper towels to absorb excess oil.

Make more doughnuts with scraps if you like; they won't be as light but will still be good.

Serve warm or at room temperature, sprinkled with confectioners' sugar. Don't serve these immediately because the jam is boiling hot.

Yield: 14 large doughnuts (not including the scraps)