Holiday Recipes

Pumpkin Bread in a Jar (Tasty and makes great Christmas presents)

Ingredients:
   2/3   cup shortening                           3 1/3 cups of flour
2 2/3   cups sugar                                 2       tsp baking soda
4        eggs                                           1 1/2 tsp salt
2        cups canned pumpkin                     1/2 tsp baking powder
  2/3   cups of water                              1       tsp cinnamon
  2/3   cup nuts                                     1       tsp ground cloves

Method:
Cream together shortening and sugar.  Add eggs and beat well.  Add pumpkin and water.  Mix together dry ingredients and add to liquid mixture.  Mix well.  Add nuts last of all.  Pour into well greased wide mouth jars, filling half full. Bake @ 325 degrees for 45 min. Makes 8 loaves.  Remove from oven one at a time, clean edges - put lid and ring tightly.  Keeps for 1 year.

Grandma's Potato Latkes (Pareve)

Preparation Time: 20 minutes
Cooking Time: 30 minutes depending on the number of latkes

Ingredients:
4-5 large potatoes ( I like a mix of Russet and Prince Edward Island)
3 very large onions
3 eggs
1-1/2 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/4-1/2 cup flour (you may need a bit more as you cook them)
Canola Oil for frying

Peel the potatoes and shred them with the fine blade of a food processor.   Peel the onions and shred them also. Remove the bowl and cover and, over the  sink, press the potato mixture down and let a lot of the liquid drain out  into the sink. Pour the potato mixture into a large bowl and add the rest of  the ingredients except for the flour. Mix thoroughly. Add just enough flour  to make a mixture that is not watery. Set aside.

Heat a large frying pan until a drop of water �dances� across the pan and  evaporates. Add the oil until it is about 1/3-1/2 inch deep. Heat the oil  through. Add the potato mixture to the pan with a large tablespoon. Let the  latkes cook, undisturbed, over medium high heat until you can see that they  are golden on the bottom. To avoid splattering, use a spatula and a fork to  gently turn them  over. Continue cooking until done to your color preference.

Carefully place the hot latkes on a brown paper bag to absorb the excess oil  and stay crisp.

Add more oil when needed and let the oil heat for a minute before adding more  batter. Hot oil will prevent the latkes from sticking. Repeat until all the  mixture is used. As you make each batch of the potato latkes, stir the potato  mixture frequently to keep the ingredients well incorporated. Add a little  more flour if  necessary.