Latkes for Hanukkah!

The Jewish Holiday Hanukkah began yesterday at sunset. Although I'm not Jewish, I think the miracle God preformed for the Maccabees is inspiring for all. It shows us that as long as we keep on trying and doing our part, God will provide whatever we lack. That's a comforting thought for me! I also think some of the Hanukkah traditions are cool too. One thing I've always wanted to try is Latkes! Tomorrow I'm planning to try these recipes I found on http://www.chabad.org/. I'm really looking forward to trying the Apple Latkes!

Levana’s Perfect Potato Latkes

Ingredients:

vegetable oil for frying
1 cup flour
4 eggs
1 medium onion, grated in a food processor
salt and pepper to taste
pinch nutmeg
8 large, peeled, potatoes

(yields 24 latkes)

Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly. Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes. Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture. Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the flame just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons. Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream.

The direct link to this recipe is: http://www.chabad.org/theJewishWoman/article_cdo/aid/452580/jewish/Potato-Latkes.htm

Apple Latkes

2 eggs, well beaten
1-1/2 cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
1/4 to 1/2 cup sugar depending on taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectionery sugar

Mix eggs with orange juice, yogurt, or milk in a bowl. In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture and grated apples. Heat a thin layer of oil in a skillet. Drop about 1 heaping tablespoon of batter into the hot oil. Cook about 2 minutes on each side, or until slightly golden. Drain on paper towels, sprinkle with confectionery sugar, and serve.
Makes approximately 36 latkes.

The direct link for this recipe is:
http://www.chabad.org/theJewishWoman/article_cdo/aid/773183/jewish/Apple-Latkes.htm

The Yummiest Peach Cobbler Ever!!!

Okay, here is the recipe for the cobbler I told you about! It is the quickest homemade dessert I have ever made. It's also one of the yummiest! It has a sweet, buttery, slightly crisp topping. I found this recipe at a really great recipe site called http://www.allrecipes.com/ . I modified it a little, but the original recipe is called "Peach Cobbler IV". A warning though; it is really sweet. If you don't like things real sweet you might try cutting back a little of the sugar or using the peaches in light syrup instead. I'm not sure how it would turn out, I've never done it that way. Let me know how you like the cobbler!

The Yummiest Peach Cobbler

1 cube of butter

1 cup of self rising flour ***

1 cup of sugar

1 cup of milk

16 oz can of sliced peaches in heavy syrup

Turn the oven on to 350 degrees. Put the butter in a 8X8 square baking dish and put it in the oven to melt while you prepare the batter. In a medium bowl combine the dry ingredients , then add the milk and mix until well blended. A few lumps are okay. Once the butter is melted coat the bottom of the pan by tipping it slightly in different directions. Next pour the batter right on the butter. Then put the peaches, along with most of the liquid from the can, right on top of the batter. I space them out so they aren't all clustered in one area.

Bake in the 350 degree oven for 50 minutes.

*** If you don't have self rising flour you can just add 1&1/2 tsp. baking powder, and 1/2tsp. salt to the dry mixture. I know this works out fine because it's what I do!