Month: December 2016

Rugelach is another common food served during Hanukah but because it is made with cheese, it is not served at the same time as meat dishes. There are two parts to the recipe – the cottage cheese dough and the walnut filling.

The ingredients for the cottage-cheese dough are as follows:

1 8-ounce container of creamed cottage cheese
1 cup of butter or margarine
2 cups of all-purpose flour

The walnut filling is made with:

3/4 cup of packed brown sugar
3/4 cup of finely chopped walnuts
3/4 teaspoons of ground cinnamon
2 tablespoons of melted butter or margarine
1 large egg yolk

Begin with the cottage cheese dough. Place the ingredients in a medium-sized bowl and stir until well-combined. When properly mixed, the dough will pull away from the sides of the bowl.

Take the dough and make three equal portions. Flatten each portion into a dish and wrap it tightly with plastic wrap. Place each disk in the refrigerator until the rest of the rugelach is ready to be put together.

The walnut filling is made by combining all of the ingredients in a bowl and setting it aside.

Preheat your oven to 400 degrees Fahrenheit. Place aluminum foil on a large cookie sheet and then spread butter on the foil.

Flour a rolling pin and the working surface. Then roll one of the dough pieces out until it makes a 12 inch circle. Brush the circle with melted butter or margarine followed by one-third of the filling. Gently press the filling into the dough.

Cut the dough into 16 equal wedges using a pastry wheel or sharp knife. Starting at the wide edge, roll the dough up like a jelly roll. Place the rugelach onto the baking sheet with the point at the bottom. Make sure there is at least 1/2 inch between them.

In a small bowl, beat the egg yolk and 1 tablespoon of water. Brush this onto the top of each rugelach and bake them in the heated oven for 20 to 22 minutes or until the dough is golden brown. Remove them immediately and place them on a wire rack to cool. Repeat the above steps for the remaining dough. You can store the rugelach in an airtight container for up to 1 week, if your family and friends don’t eat them all.

Mushroom Pecan Latkes

Hanukah isn’t Hanukah without latkes. Normally they are made from potatoes, but that doesn’t mean you can’t try something new this year. In fact, you can find recipes for latkes made from sweet potatoes, beets, zucchini or other root vegetables. For something entirely different, try these mushroom pecan latkes.

For this recipe you will need the following ingredients:

3 tablespoons of extra virgin olive oil
10 ounces of sliced white mushrooms
1 teaspoon of dried thyme
Salt and freshly ground pepper to taste
1/2 cup of cooked wild rice
1/2 cup of toasted chopped pecans
1 tablespoon of sour cream
1 large egg
3 tablespoons of matzo meal
3 tablespoons of dill
3/4 teaspoon of lemon zest
1 teaspoon of ground cardamom
1/2 teaspoon of nutmeg
Vegetable or canola oil for frying
Smoked salmon (for garnish)
Pickled ginger (for garnish)

Pour three tablespoons of extra virgin olive oil into a non-stick frying pan. Place the sliced mushrooms in the pan and sauté them. Add the salt, pepper and thyme. Move the sautéed mushrooms to a food processor and pulse them until they are chopped. Pour the chopped mushrooms into a large bowl. Add the rest of the ingredients, except those used for garnishing, and stir to mix well.

Add a little more oil to the frying pan and heat it so the mushroom, pecan and wild rice mixture will fry. Unlike potato latkes which are formed by hand, take a tablespoon of the mixture and place it in the oil. Fry the mixture for a few minutes on each side. Drain the mushroom pecan latkes on paper towels. You may garnish the latkes with pickled ginger or strips of smoked salmon, or nothing at all. This recipe makes about 10 latkes.

While this recipe might not be something you would fix for young children, it can be a wonderful departure from traditional latkes. They are also a latke you can feel good serving to adult friends with more discriminating taste.

The average family celebrating Hanukah eats an amazing amount of fried foods during the eight day celebration. Thankfully, not all foods served during the holiday MUST be fried. In fact, why not try this mushroom and barley soup for a change of pace this Hanukah season?

To make the mushroom and barley soup, which is a hearty soup that you can serve throughout the year, you will need the following ingredients:

1 can of chopped tomatoes, with the juice (1 pound can)
2 quarts of water
1 thinly sliced onion
2 diced stalks of celery with the leaves
2 tablespoons of fresh flat leaf parsley that has been chopped
1/2 chopped green pepper, seeds removed
1/2 cup of whole barley
1/2 cup of small dried lima beans
1 sliced carrot
1 pound of sliced mushrooms
2 teaspoons of salt
2 tablespoons of fresh snipped dill

Place a large saucepan on the stove. Add the tomatoes – with their juice, water, onion, parsley, celery, green pepper, barley and lima beans to the saucepan. Heat this over medium-high heat until it begins to boil. Reduce the heat, cover the saucepan, and allow the soup to simmer for 1 1/2 hours. Stir occasionally.

Slice the carrots and mushrooms and add them to the pan followed by the salt and dill. Stir the added ingredients and then place the cover back on the pan. Allow the soup to continue simmering until the carrot slices are tender. This will take approximately 20 minutes.

Taste the soup and add additional seasoning, including dill, if necessary or desired. This soup can be made with dried mushrooms, as well. Some people think the dried mushrooms add a deeper, richer taste than fresh mushrooms. You can also use a meat base – chicken or beef – if your family prefers to have meat in its soup.

The mushroom and barley soup is a nice departure from the fried foods served during Hanukah. It is a soup which has rich flavor and will warm you up both inside and out. It is also a more healthful choice than the latkes and sufganiyot.

Children of all ages enjoy these walnut-studded cookies. They are traditionally made with almonds – or mandel in Yiddish- which explains the name of the cookie. Serve these wonderful cookies with coffee after a traditional Hanukah meal. If you make enough of them, you can even use them instead of chocolate gelt when playing dreidel.

To make Mandelbrot you need the following ingredients for the recipe:

4 cups of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
4 large eggs
1 1/3 cups of sugar
3/4 cup of vegetable oil
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract (optional)
2 cups of coarsely chopped almonds

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to keep the cookies from sticking.

Begin with a large bowl in which you have added the flour, baking powder and salt. Stir the items together and set the bowl aside. In a second bowl, or the bowl of a stand mixer, beat the eggs until they are well blended. Increase the mixer speed to high and add two teaspoons of sugar at a time until the mixture becomes foamy and thick. This will take approximately 4 to 5 minutes.

Add the oil and vanilla (and almond) extract and beat for very briefly. Then, on the lowest speed, gradually add the flour and chopped almonds until the dough holds together. The dough will be soft but not too sticky. You may add more flour, a tablespoon at a time, if the dough is too sticky.

Divide the dough into halves. Dampen your hands and roll each half into a 3 inch by 12 inch log. Place the logs 4 inches part on the baking sheet. Put the baking sheet into the preheated oven and bake it for at least 45 minutes. The dough will be golden brown and firm to the touch when it is ready to remove. Remove the Mandelbrot logs from the oven and allow them to cool for 10 minutes.

Using a serrated knife, carefully cut the logs into 1/2 inch to 3/4 inch slices. Put the slices back on the baking sheet and bake for an additional five minutes. Turn the pieces over and cook five more minutes or until the cookies are entirely dry. Remove them from the oven and allow them to cool completely on wire racks. They can be stored for up to three months in an airtight container. You can also make them ahead and freeze them for later use.

Hanukah celebrations are usually centered on food, much of which has been fried. It is nice, however, to enjoy some foods during this time that are NOT fried. This Hazelnut Rugelach will be a welcome departure from fried and still is a great traditional Hanukah food.

The Rugelach dough is made of the following ingredients:

2 cups of all-purpose flour
1/2 teaspoon of salt
2 sticks of butter or margarine (1 cup) – softened
1 8-ounce package of cream cheese – softened

Combine the salt and flour on a piece of waxed paper and set it aside. Place the softened butter or margarine and cream cheese in a large bowl and beat it with a hand mixer at medium speed. This will create a creamy mixture. Reduce the speed to low and gradually add the flour mixture until it is just blended. Remove the dough from the bowl and divide it into three equal pieces. Roll each into a ball and then flatten it into a disk. Wrap each disk in plastic wrap and place it in the refrigerator for at least 4 hours but can be refrigerated overnight. Another alternative is to put the dough in the freezer for 1 hour if you used butter and 1 1/2 hours if you used margarine.

While the dough is in the refrigerator, you can prepare the fruit and nut filling by combining the following in a medium bowl:

1 cup of toasted, skinned and chopped hazelnuts (also called filberts)
1/2 cup of chopped, dried prunes
1/2 cup of chopped, dried cherries or cranberries
1/4 cup of packed light brown sugar

In a small bowl, add 3/4 cup of granulated sugar, 1 tablespoon of ground cinnamon and 1/4 teaspoon of ground cloves. Stir and set the mixture aside.

When you’re ready to make the Hazelnut Rugelach, preheat your oven to 350 degrees Fahrenheit. Place aluminum foil over a cookie sheet and lightly grease the foil. Set the cookie sheet aside.

Sprinkle 2 tablespoons of the spiced sugar on the work surface. Take one of the pieces of the dough out of the plastic wrap and place it on the sugar. Turn the dough so both sides are coated. Roll the dough out into a 12-inch round. Turn the dough over a few times and sprinkle additional spiced sugar on the work surface to keep the dough from sticking.

Spread 3 tablespoons of apricot jam over the dough and then sprinkle 1/3 of the fruit and nut filling (about 3/4 cup) and leave approximately 1/2 inch from the edges. Cut the dough into 24 equal wedges. Starting at the wide edge, roll the wedge like a jell-roll and place it on the prepared cooking sheet with the pointed edge facing down. Leave about one inch between each piece. Repeat with the two other pieces of dough and other additions.

Bake the Rugelach for 20 to 25 minutes or until the bottom of the Rugelach is golden brown. Immediately remove them from the cookie sheet and place them on a wire cooling rack to cool. These can be stored at room temperature in a tightly covered container or in the freezer for up to 3 months.

Every holiday party needs beverages to go with the wonderful foods and Hanukah is no different. Rather than serving soft drinks or alcoholic beverages, why not serve traditional Hanukah Spicy Apple Cider at your Hanukah party this year?

Apple cider is made from apples and does not contain sugar. Normally, you would drink it un-filtered. You may also find that you enjoy heating, mulling or spicing your apple cider to make it even more special during the eight day holiday of Hanukah. This easy recipe can be made in about an hour and will be a welcome addition to your celebration.

Ingredients for the Hanukah Spicy Apple Cider are as follows:

Rind strips from one lemon
1 tablespoon of fresh lemon juice
1 gallon of apple cider
2 tablespoons of light brown sugar
20 whole cloves
5 cinnamon sticks – about 3 inches each
1/8 teaspoon of ground all-spice
1/8 teaspoon of nutmeg
1/2 cup of apple brandy (optional)

Place the cloves, cinnamon stick pieces, all-spice and nutmeg into pouch made from a piece of muslin or close-weave cheese cloth. Adding the spices in a bag will make removing them later much easier, however this step isn’t necessary. Put the pouch into a large pot and then add the rest of the ingredients except for the brandy. Bring the mixture to a bowl.

Once the mixture has started boiling, reduce the heat and allow the liquid to simmer for approximately 20 minutes. Remove the pouch run the liquid through a sieve to be sure you have removed all of the cloves.

The Hanukah Spicy Apple Cider is ready to drink at this point for children and those who do not drink alcoholic beverages. However, if you are adding brandy, now is the time add it. Stir in the brandy and then pour the apple cider into serving mugs. If you like, you can garnish the apple cider with additional cinnamon sticks.

Hanukah is a perfect time to share family traditions with loved ones. Along with traditional Hanukah foods such as brisket and latkes, you may also have the custom of serving cookies along with your sufganiyot (jelly donuts). These Hanukah Honey and Spice Cookies are a perfect accompaniment with your other traditional foods.

You will need the following items for the cookies:

1/2 cup (1 stick) of softened butter or margarine
1/2 cup of firmly packed dark brown sugar
1/2 cup of honey
1 egg
2 1/2 cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of salt
1/4 teaspoon of ground cloves

For the icing you will need:
2 egg whites
3 cups of powdered sugar
1 tablespoon of lemon juice
1/8 teaspoon of kosher salt

Begin by preheating your oven to 350 degrees Fahrenheit. While the oven is preheating, start the cookies.

Cream margarine and brown sugar until well combined in a large bowl. Follow this by beating in the honey and egg and set this aside. In a smaller bowl, add the flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves. Stir this well and then add it to the honey mixture. Using the electric mixer beat these ingredients on low speed until well blended. Cover the dough with plastic wrap and refrigerate it for at least one hour. Grease at least two cookie sheets and set them aside.

Take the cookie dough out of the refrigerator. Separate the dough into four equal parts. Working with 1/4 of the dough, roll it out on a floured surface until it is about 1/4-inch thick. Using cookie cutters, cut the dough into desired shapes. Place the cookies on the prepared cookie sheets l inch apart. Reroll any dough to use up the scraps. Bake the cookies in the preheated oven for seven minutes, or until golden. Transfer the cookies to wire racks to cool.

To make the icing, add the egg whites, powdered sugar, lemon juice and salt in a medium bowl. Beat this mixture on high speed until soft peaks form. Place the icing in a pastry bag and decorate the cooled cookies. This recipe makes about two or more dozen cookies based on the sizes of the cookie cutters you use.

Hanukah, similar to Christmas, is a time when families and friends gather together to enjoy good food and each other’s company. Whether you’re having a full meal with others or simply sharing a Hanukah treat, these Fried Cruller Bows are sure to please.

Since fried foods are so important during the eight days of Hanukah, this recipe will fit the bill. The ingredients, which you probably already have, include:

1 1/4 cups of all-purpose flour
3 tablespoons of confectioner’s or powdered sugar
2 tablespoons of granulated sugar
1/2 teaspoon of salt
1 egg
2 egg whites
1 teaspoon of vanilla

You will also need vegetable oil for frying, additional powdered sugar and ground cinnamon to finish these treats.

Begin by combining the flour, confectioner’s sugar, granulated sugar and salt in a small bowl. Stir the dry ingredients with a fork. Next, you’ll stir in the whole egg, egg whites and vanilla until it is crumbly.

Pour the dough out onto a lightly floured surface and knead it until it is smooth. This will take approximately 5 minutes. Cover it loosely with a towel and set it aside to stand for 30 minutes or so.

Pour 2 inches of oil into a heavy saucepan or cast iron skillet. Heat the oil to 375 degrees Fahrenheit. As the oil is heating, roll the dough out on a lightly floured surface until it is a 12×12-inch square that is about 1/8-thick. Carefully cut the square into 24 strips of 6 x 1 inch. This is accomplished by first making 12 one-inch strips and then cutting those strips in half. Tie each strip into a knot and set them aside.

When the oil has reached the proper temperature, fry a few knots in the oil at a time for 3 to 4 minutes or until they are golden brown. Remove them from the oil and place them on paper towels to drain. Sprinkle the cruller bows with a mixture of cinnamon and confectioner’s sugar. Serve them warm for best results.

Homemade Hanukah doughnuts are a treat that your family will love. Doughnuts really aren’t that difficult to make although they can be time consuming. Consider making these Hanukah doughnuts as another fried food item during this eight day holiday.

To make Hanukah doughnuts, you’ll need the following ingredients:

1/4 cup of warm water
1 tablespoon of sugar
2 packages of dry yeast
1/2 cup of orange juice
1 stick of butter or margarine
5 tablespoons of sugar
A dash of salt
2 eggs, slightly beaten
3 cups of all-purpose flour
Vegetable oil for frying

In a cast iron skillet, heavy pot or deep fryer, heat oil to 350 to 375 degrees Fahrenheit.

In a glass, dissolve one tablespoon of sugar in warm water and add yeast. Allow this to proof in the oven where you have placed a bowl of hot water. Do not turn on the temperature; the heat from the water will be enough. Turn your attention to the other ingredients.

In a small pan, heat the orange juice, butter or margarine, salt and 5 tablespoons of sugar. Take it off the heat and allow it to cool to lukewarm. Beat two eggs in a medium bowl and then add the cooled orange juice mixture followed by the yeast mixture. Stir to mix and then add the flour to create pliable dough. Sprinkle flour on a surface (table or counter) and place the dough to knead several times. Put the dough into a greased bowl and allow the dough to rise in a moist, warm place for 1/2 hour. (You may want to use the same method as for the yeast.) When the dough has risen, punch it down.

Roll out the dough leaving it about 1/2 to 3/4 inch thick. Cut the dough into circles or strips. Place these on a greased, floured baking sheet with at least one inch space between them. Put them back in the same location where they had risen before. Allow them to rise for at least 20 minutes.

Add the doughnuts to the preheated oil one or two at a time and cook on each side until golden brown. Drain them on paper towels. Sprinkle with powdered sugar or cinnamon sugar. This will make 18 to 24 doughnuts depending upon the size.

Remember, Hanukah lasts eight nights, so you may want to make these wonderful treats more than once during the holiday.

Hanukah Cranberry Chicken

Hanukah is celebrated around the world by people of Jewish descent or those who have chosen to follow in their traditions. This festive celebration is normally filled with wonderful foods which aren’t served at any other time of the year. You may want to try this Hanukah Cranberry Chicken if you’re looking for a scrumptious main dish for one of the eight nights of Hanukah.

For this recipe, you will need the following ingredients:

4 pounds of chicken pieces – breasts, thighs and drumsticks
1 package of dry onion soup mix – 1 ounce
1 can of whole-berry cranberry sauce – 16 ounces
1 cup of spicy-sweet French dressing

That’s it! That’s all the ingredients. You may even have some of them in your pantry already.

Begin by preheating your oven to 400 degrees Fahrenheit. Prepare a 13 x 9 inch baking dish by greasing it lightly so the chicken won’t stick.

Prepare the chicken by rinsing it with cold water. Shake the chicken and then pat it dry. Place the chicken into the baking dish in a single layer. Try not to let any of the pieces overlap as it may affect cooking time.

Open the soup mix and pour it as evenly as possible over the chicken. Next open the cranberry sauce and spread it evenly with a spoon. Next, pour the French dressing over the chicken.

Carefully wrap the baking dish with aluminum foil so there are no open spots. You want the wrap to be as tight as possible around the edges to keep the heat and moisture in. Place it into the preheated oven and bake it for 40 minutes at this temperature.

After the 40 minutes has passed, carefully remove the aluminum foil from the top of the baking dish and put the chicken back into the oven. Reduce the temperature to 350 degrees Fahrenheit and bake it for another 20 minutes.

When the time is up, remove the chicken from the oven and allow it to rest and cool for 15 minutes. Serve your Hanukah Cranberry chicken with other traditional Hanukah foods like potato latkes with sour cream or mushroom and barley soup.

As hard as it is to imagine, not everyone loves chocolate. So how do you handle that on Hanukah when playing dreidel? The players use chocolate “gelt” or coins for the game. This year, you can forego the chocolate and try these Hanukah cheese gelt coins instead.

This recipe is great for any time of year, really. The dough can be made ahead of time and stored in the freezer until needed. They’re wonderful for Hanukah or any time you need a great appetizer cracker. The ingredients include:

8 ounces of sharp, shredded Cheddar cheese (about 2 cups)
1 stick (1/2 cup) butter or margarine
1 cup of all-purpose flour (use gluten-free flour if gluten is a concern)
1 teaspoon of Worcestershire sauce
2 teaspoons of onion powder
1/8 of a teaspoon of cayenne pepper
Sesame seeds

Begin by preheating your oven to 375 degrees Fahrenheit. Line your baking sheets with non-stick aluminum foil or parchment paper.

Place the ingredients into the bowl of a food processor or into a bowl if you are using a heavy-duty mixer. If using the food processor, be sure to use the metal blade. Turn the processor on and blend until the ingredients for a stiff dough.

Divide the dough into two equal parts. Roll them into logs about the same size – 1 inch in diameter and about 12 inches long – and then roll them in the sesame seeds. Wrap each log in plastic wrap being sure to wrap tightly to keep air out. Place the logs in the refrigerator and chill for at least four hours or overnight. If you want to make these for some time in the future, you can place the wrapped logs in a zip-top bag, squeeze out the extra air, and freeze them.

Slice the logs into rounds about 1/4 inch thick. Place them on the prepared baking sheets and bake them for about 10 to 12 minutes. They should be lightly browned and firm to the touch. Allow them to rest for 5 minutes before using a spatula to move them to cool on wire racks. When they have cooled, place them in an airtight container to keep them crispy.

If you have chosen to freeze the Hanukah cheese gelt coins and it’s time to use them, take them out of the freezer to thaw slightly in the refrigerator. The dough must be cold enough to slice but not frozen.

This recipe makes about 7 dozen cheese gelt coins which is plenty for playing dreidel this Hanukah.

How To Make Edible Dreidle

Jewish boys and girls, and anyone who celebrates Hanukah, knows how important the dreidle is to the holiday. While normally the dreidle is made from wood or plastic, you can make your own edible dreidle this year if you follow this recipe.

Ingredients for the edible dreidle are as follows:
2-1/4 cups of all-purpose flour
1/4 teaspoon of salt
1/2 cup of sugar
1/2 cup of chilled unsalted butter or margarine
1 teaspoon of vanilla extract
1 tablespoon of water
1 large egg

Quick and Easy Icing:
1-1/2 cups of powdered sugar
2 tablespoons of skim milk, or water
1 teaspoon of vanilla extract
Food coloring (optional)

Begin by preheating your oven to 350 degrees Fahrenheit. Place the racks in the middle and lower positions in the oven.

Put the flour, salt and sugar in a food processor and blend it for a little bit. Cut the butter into small pieces and put it in with the flour and pulse it until the mixture resembles coarse meal.

Add the egg, water and vanilla extract to a small bowl and whisk lightly to blend. Turn the blender on and then add the egg mixture. Process the ingredients until they form stiff dough. Add more water if the dough is too dry until the dough clumps and forms a ball. Remove the dough from the processor and wrap it in plastic wrap which is then allowed to rest for at least 15 minutes.

Roll the dough out until it is about 1/8 inch thick. Using a dreidle-shaped cookie cutter, make as many cookies as possible, reusing the excess dough. Bake the cookies for 5 minutes. Switch the baking sheets and bake for another 4 to 7 minutes. The edges of the cookies should begin to turn brown. Remove the cookies and allow them to cool on a cooling rack.

Make an icing using powered sugar, vanilla and milk. Whisk it until it is smooth. Keep the consistency thick enough to spread. If it is too thick, add ½ teaspoon of milk and stir until it reaches the right consistency. Use sprinkles while the icing is still wet so they will stick. You can add food coloring if you like but it is not necessary. Allow the cookies to thoroughly dry before storing them.

These cookies can be made can be made a day ahead. They can also be frozen and thawed when needed. The recipe makes about 50 cookies, depending upon the size.

Anyone who celebrates Hanukah or Rosh Hashanah is most likely familiar with these crunchy candies. It is easy to make but you will find the recipe is best made during cool, dry days as the moisture in the air can affect the outcome. Expect to spend about 1/2 hour from start to finish on this delicious recipe.

To make these crunchy sesame seed candies, you will need the following ingredients:

Vegetable oil or non-stick cooking spray to coat the pan
2 cups of sesame seeds (about 12 ounces)
1/2 cup of honey
1/2 cup of packed dark or light brown sugar
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger

Begin by spraying or coating a casserole dish or baking pan so the candies will not stick. Set this aside as you turn your attention to the sesame seeds. These will be placed in an ungreased, non-stick skillet over medium heat. Stir often while you allow the seeds to become lightly browned and aromatic. Place the seeds, be sure none are left in the pan, into a bowl and allow them to cool.

Return the skillet to the heat and add the brown sugar, honey, cinnamon and ginger over medium heat. Stir this mixture constantly and bring it to boil. As soon as the mixture comes to a full rolling boil, begin timing. Allow the mixture to cook exactly two minutes.

When the two minutes are over, remove the skillet from the heat and add the sesame seeds. Stir this until they are completely mixed. Pour the mixture quickly into the prepared pan. With a metal spoon or spatula that has been dipped into cold water, press the candy into the pan so that there is an even, smooth layer. Let the candy cool for 15 minutes, or until it is only lukewarm to the touch.

Carefully run a spatula around the edges of the pan to loosen the candy. Turn the candy out on a cutting board or table with waxed paper covering it. While it is still pliable, cut the candy into small shapes – rectangles, diamonds, triangles or squares. If you have very small cookie cutters, you may want to use them.

Allow the candy to cool completely. Store this in an airtight container at room temperature. This recipe will make approximately 64 small pieces of candy

Can you think of a holiday that isn’t made better with chocolate? Unless you’re allergic to it and can’t have it, it seems many people are content to eat chocolate whether during the holidays or any other time of the year. These chocolate truffles are easy enough to make you may want to keep them on hand throughout Hanukah or take them as your offering for holiday parties.

This recipe only has four ingredients which you may already have on-hand. The ingredients are:

1 package (8 ounces) of softened Philadelphia Cream Cheese or store brand cream cheese
3 cups of powdered or confectioner’s sugar
1 1/2 package (12 ounces total) melted Baker’s Semi-Sweet Baking Chocolate
1 1/2 teaspoons of vanilla

In a large bowl, beat the cream cheese with an electric mixer or wire whisk until it is smooth. This is much easier to accomplish if the cream cheese has been allowed to come to room temperature and is soft before beating it.

Slowly add the powdered sugar, a little at a time, being sure to beat it until it is well-blended before adding more. Continue to add the powdered sugar until it has all been combined with the cream cheese.

Melt the chocolate following the instructions on the package. Add this to the cream cheese and powdered sugar mixture followed by the vanilla. Beat this until the chocolate and vanilla are thoroughly incorporated. Cover the mixture and place it in the refrigerator for at least an hour.

Remove the bowl from the refrigerator and pinch off some chocolate. Roll it in your hands to create about a one-inch ball. If the chocolate begins to get too soft while forming the balls, place the bowl back into the refrigerator.

When you have all of the chocolate truffles made, you may want to roll them candy sprinkles, shredded coconut, good quality coca, crushed peppermint candies, ground walnuts or anything else that you and your family enjoy. Store the chocolate truffles in refrigerator until it is time to serve them.

These chocolate truffles are so easy and quick to make, you don’t have to wait until Hanukah next year to enjoy them.

Apple Latkes

Traditionally you expect to see latkes made from potatoes and onions during Hanukah. However, some people don’t like potatoes and want to find a different way to enjoy the holidays. These apple latkes are a great option for those who want to serve something special this year.

For these apple latkes, you’ll need the following ingredients which will make about 36 latkes:

2 eggs, well-beaten
1 1/2 cups of orange juice, milk or yogurt
2 cups of all-purpose flour
1 teaspoon of baking powder
A dash of salt
1/4 to 1/2 cup of sugar depending upon how sweet you want them to be
3 medium apples, peeled and grated coarsely
Vegetable oil for frying
Confectioner’s or powdered sugar

Begin by heating the oil over medium heat while preparing the latkes.

Mix the orange juice, yogurt or milk in a bowl with the two eggs. Beat them well to incorporate them.

Combine the flour, baking powder, salt and sugar in a separate bowl and stir well. Add these ingredients to the egg mixture. Then add the grated apples. With a large tablespoon, place one spoon of the latke mixture into the heated oil at a time. Cook these for about two minutes on each side. You want them to be slightly golden to ensure they have a little bit of crunch.

Place the finished latkes on paper towels or cooling racks to drain. Sprinkle them with powdered or confectioner’s sugar and then serve them while they are warm.

Traditional potato latkes are served with applesauce and/or sour cream. You may not want to serve them with applesauce but the sour cream would taste good with these apple latkes. Whipped cream mixed with cinnamon might also be a good choice to have available when serving them.

Your guests may be surprised to find these non-traditional apple latkes this Hanukah. However, they may find they like these as much as potato latkes. Consider serving both for those family members or guests who are traditionalists at heart and you’ll be able to please both.