Hamentashen

Growing up I was raised somewhat religious. We went to temple for all the major holidays and most weekends, I went to Hebrew school and received my Bat Mitzvah, etc. As I've aged I've really lost touch with the traditions I had as a child. However when Landon was 6 weeks old I made a friend, who also happened to have a 6 week old, and we have since become very close. We see each other almost weekly since we live 3 minutes apart and our boys are best buds. She too is Jewish and helps to keep me connected to my roots. She asked me this past weekend to come over and make hamentashen for Purim and I jumped at the chance. I LOVE those delicious fruit filled triangular cookies! They bring me back to childhood, when I was the pickiest eater in the world and would eat the cookie put toss the fruit filling.

The recipe we used was basic and delicious. I used my judgement and made some adaptations... like cutting the bake time in half. There was no way these needed 30 minutes. 15-18 minutes and they were perfect. Also notable, the recipe says this yields 60 cookies but I don't think you can get more than 25 cookies at the most.

These were delicious and really quite easy to make once we got the hang of it. If you celebrate Purim you must try these, and even if you don't, they are still a delicious cookie to try!

Source: Adapted from Food.com

Ingredients:
2 1/2 cups flour
1/2 cup sugar
1/2 cup oil
2 eggs
1 teaspoon baking powder
3 tbsp orange juice

Raspberry and apricot jam

Directions:

1- Preheat the oven to 350.

2- In a bowl combine all ingredients except the jam. Mix well until a dough is formed.

3- Roll dough out onto the counter. Using a drink class cut into circles.

4- Place a small spoonful of jam in the center of each circle. Pinch the sides together and bring the bottom up, forming a triangle around the jam.

   

5- Transfer to a bake sheet. Repeat until all cookies are formed.

6- Bake 18 minutes, until firm and slightly golden on the bottom.

7- Transfer to a cooling rack.

Larry's Famous Potato Latkes

This blog entry is actually something that my dad makes yearly. As he was making them this year he suggested that I blog his adventures in the kitchen and I decided to oblige. These latkes are FAMOUS in our family! Try them, you will not be disappointed.

Here is a picture of my dad frying up his famous latkes:



** NOTE- The mix should be made the day before you need to cook them.

My dad swears they must be dried on brown paper to get the optimal results:


Ingredients:
5 lbs Russet potatoes
3 lbs of onions
1 1/2-2 cups of matzah meal
1 dozen eggs
a pinch of season salt
1/2 cup of chicken fat (optional)
Oil for frying

Directions:
1- Peel the potatoes.
2- Shred the potatoes and onions together in the food processor.
3- Ring out the moisture from both very well.
4- Stir in the eggs, matzah meal, and salt.
5- Mix well with your hands
6- Store the mix with plastic wrap pressed tightly over the mixture. Allow it to sit in the refrigerator over night.
7- Heat the oil until it bubbles when you flick water in the oil.
8- Drop the mix by spoonful into the hot oil. Allow to brown. Flip and repeat.
9- When done put it on brown paper to absorb excess oil.

Noodle Keugal

Merry Christmas everyone! Tonight we are celebrating Christmas and Hanukkah so it will be an interesting meal full of traditional Christmas food and my favorite Jewish foods. This is a dish that my mom has made for years for every Jewish holiday. It is one of my favorite foods. However, it is SO bad for you! Even though it is the most fattening thing you can eat, it is a necessity for all Jewish holidays in my family. I should also add that everyone who has tried this has loved it. What's not to love with all that cream and butter?

Ingredients:

1 pound of egg noodles
12 oz. cream cheese (1 and 1/2 packs)
2 sticks of butter
16 oz. of sour cream
1 cup of sugar
6 eggs

Directions:
Cook the noodles and pour into a long, shallow glass baking dish. (I used aluminum and ended up transferring it to glass after it was almost done, so definitely use glass)

Combine the remaining ingredients and whip until smooth. Pour over the noodles and bake on 350 for about 45 minutes or until brown on the top.

Allow to stand before serving. Best served slightly above room temperature.