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Happy Challah Days
I’ve got the apple cake in the oven and the potatoes, sweet potatoes, and onions ready for making latkes at a moment’s notice. May the Lord bless all who light their candles tonight and remember the Maccabees and the re-dedication of the Temple.
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Published in General
Now about this apple cake …
Yes, a festive and joyous Chanukah…May the light and warmth of these days fill your hearts!
This is a great recipe:
1 1/2 C salad oil (I usually use canola)
2 C sugar
2 eggs
Electric mixer until well blended.
3 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Sift these together and add to the first mixture.
3-4 C apples cut into chunks
1 C nuts if you like them (I don’t)
1 tsp vanilla
Fold apples into flour and oil mix.
Bake 50-60 minutes at 350 in 9×13 baking pan. So good. So easy.
I love the Maccabeats
(I don’t even peel the apples)
It’s underway . . .
Challah is the second greatest thing the Jews have given the world.
The first is the Torah.
Never heard of it.
…
I was trying to figure out how to spell Hanukkah.
If you type the word into google, the background screen turns blue with stars.
I’m … I’m so sorry.
https://www.seriouseats.com/recipes/2016/12/challah-braided-jewish-bread-recipe.html
I’ll take the latkes recipe too – I’m getting hungry now….Happy Hanukkah to all our Jewish friends!
Toad Hall latkes:
grate
1 sweet potato
3-4 golden potatoes
1 yellow onion, small to medium
add
salt and pepper to taste
1 egg
matzo meal, about 1/2-1 cup, depending on the liquidiness of your grated veg
fry in sturdy frying pan
in canola oil or similar
Serve with apple sauce and sour cream
haha
They are a treat, aren’t they?
Thanks, Mama Toad. I’ll be making latkes, too. And I love the Maccabeats!
SQ, do you have @iwe‘s zucchini latkes recipe? If not, maybe if we ask sweetly, he’ll share it here.
UMMM….The song is cool, too! :-)
Oh, gosh, I probably have it somewhere! Jerry’s not big on zucchini so I’m sticking with my recipe, but @iwe‘s recipe is excellent. Sending him brainwaves . . .
Another helping of the Maccabeats!
Latkes are easy, if you have a deep fryer or a deep skillet (as well as a food processor)
A couple potatoes, an onion or two, grated together. A couple of eggs. A pinch of salt. Add potato starch or instant mashed potatoes to make it not too juicy.
Drop spoons of the batter into boiling oil. Eat when golden brown while still sizzling hot, with apple sauce or sour cream.
The pun is cute … but Challah is for every Shabbos!
(Do I misremember grated/shredded zucchini as an ingredient here? Yummy!) :-) TY!
He made them for Pesach. Maybe I can find the recipe . . .
Crosspost from YOU WILL NEED. These things are amazing. You get two basic food groups: sweet and crunchy.
Chag Chanukkah Sameach!
Edda Servi Machlin’s Fritelle di Hanukkah
Instructions: Combine 2 1/2 cups flour with the yeast, salt, anise seeds and raisins. Gradually add warm water and olive oil until a pliable dough is formed. Turn out on a floured surface and knead 5 minutes until dough is smooth and elastic. Shape dough into a ball on a floured board, cover with a kitchen towel and let rise in a warm, draft-free place for about 1 hour, until more than doubled in bulk.
With the palms of your hands, deflate dough and pat to a thickness of about 1/2 inch. Oil the blade of a long, sharp knife and cut dough into 36 diamond shapes. Let rest, uncovered, 15-20 minutes.
In a wide, shallow pan, add 1 1/2″ of oil. Heat until the temperature reaches 365° on a deep-fry thermometer. Fry in batches so as not to crowd pan, turning once, until golden on both sides. Drain on paper towels.
Meanwhile, heat the honey and lemon juice in a small saucepan and allow to boil for 3 minutes. Place drained fritters on a serving platter and pour the hot syrup over them.
Serve as soon as possible, with plenty of paper napkins.
Challa is how we know God loves us?
Consider that stolen. Years ago I roomed with a Jewish guy from Long Island during a high school summer program, and he made the most awesome latkes, that I’ve been trying recreate ever since. I wonder if sweet potato was the trick? Only one way to find out. At any rate, we’ve got a pile of home raised Yukon Golds, and we made apple sauce out of a quarter of our backyard Jonathans. (The rest went for hard cider, which we bottled today – so much for the apple cake…)
Huzzah for cultural appropriation!
I make my own challah.
I was out with my family once at an outdoor concert, and we were eating challah that I had baked that afternoon. It smelled great and tasted better.
A woman came over to me with a notepad (this was earlier this century when phones were still dumb) and asked for the name of the bakery where I’d bought it.
I could only share a little with her, poor soul…
Hi @cbtoderakamamatoad: My husband makes wonderful latkes. He has always squeezed out the excess liquid from the potatoes. Do you do that? Also he has never done it with a sweet potato. Is there a particular reason to add the sweet potato? And more Maccabeats! As an aside, we Catholics have the book of Maccabees in our Bible. Is there a book that is read about them and Esther, for instance, since they are obviously not in the Torah. Thanks.
Not in the Jewish canon.
The Book of Esther is in the Canon, and read on Purim.
Hi @colleenb!
I am also a Colleen B. Very funny. And a fellow Catholic.
The sweet potatoes taste good, that’s why I put them in.
The matzo meal is for the liquid. I don’t usually have to squeeze it out, although the bottom of the bowl is always kind of liquidy.