Most Wonderful Time of the Year
December has finally arrived and the holiday season is upon us! We understand how joyful this time is, for those who may not have been able to spend time with their loved ones on Thanksgiving now is when we spend time and enjoy our family traditions.
Hanukkah begins this Sunday at sundown, and there is no better way to spin into the holiday season then frying up some latkes and playing a round of dreidel. Now while you munch on your jelly doughnuts try this latke recipe, it is sure to be a hit!
· 5 large potatoes, peeled
· 1 large white/yellow onion
· 3 eggs
· 1/3 cup flour
· 1 tsp. salt
· ¼ tsp. pepper
· ¾ cup vegetable oil for frying
· Use: 10-inch skillet
Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.
Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turnover and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce or sour cream on the side.
In case you forget this recipe, this Hanukkah jingle should jumpstart your memory: https://www.youtube.com/watch?v=fg51la8Yayc
In just 3 weeks it will be Christmas! We can already smell the holiday cookies. While the family is opening presents try this easy and unique recipe for Peppermint Fudge Crinkle Cookies! The aroma alone will have the kids hooked!
· 8 ounces semi-sweet chocolate, finely chopped, melted and cooled
· 2 1/2 cups granulated sugar
· 1/2 cup canola oil
· 1 1/2 teaspoons pure vanilla extract
· 1/2 teaspoon peppermint extract
· 4 large eggs
· 2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 3/4 cup powdered sugar
In a large mixing bowl, combine the melted chocolate, 2 cups granulated sugar, 1/2 cup canola oil, vanilla extract, and peppermint extract.
Stir in the eggs, one at a time until combined.
In a separate mixing bowl, stir together flour, baking powder, and salt until thoroughly combined.
Add the mixed dry ingredients to the wet ingredients; mix just until combined. Cover and refrigerate for at least 3 hours or place in your freezer for 45 minutes until the dough is chilled. Cook’s Note: This will make the dough easier to work with.
Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper or coat with nonstick cooking spray.
Working with 1/4 of the dough at a time, begin rolling the cold dough into portions about the size of a tablespoon or portion using a 2-ounce ice cream scoop.
In 2 separate bowls, separate the remaining 1/2 cup of granulated sugar and 3/4 cup powdered sugar. Roll each ball of dough first in the granulated sugar followed by a generous amount of powdered sugar. Place about 2-inches apart on prepared cookie sheets.
Bake 12 to 14 minutes or until the center of the cookie is set. Remove from cookie sheets and cool.
Listen to George Strait’s song about Christmas cookies, if his catchy song doesn’t get you in the baking mood I don’t know what will! https://www.youtube.com/watch?v=YDCmeKs8Zpk
Enjoy the holiday food and make some memories to last a lifetime!