A digital recipe book of all our family favorites!
Holiday Dishes
Hanukkah
Latkes
Ingredients
1 lb potato
1 onion
2 eggs
1 box of latke mix
salt
oil for frying
Directions
Shred potatoes and onions in food processor. Transfer to cheesecloth over a bowl.
Squeeze out liquid into bowl. Let the potato starch settle from the liquid, pour off the liquid.
Mix potato and onions with reserved potato starch.
Mix in eggs, salt, and box mix.
Fry in shallow oil on medium-high heat until brown, about 90 seconds per side.
Remove from oil and strain on rack or paper towels.
Serve with sour cream or applesauce
Have fun with the toppings! We used some spicy mayo meant for sushi mixed alongside sour cream this year and it was great!
Passover
Coconut Macaroons
Ingredients
14 oz sweetened flaked coconut
1 (14-ounce) can sweetened condensed milk
3 teaspoons pure vanilla extract
1/2 Cup mini chocolate chips
Directions
Position a rack in the center of the oven and heat to 325 F. Line 2 baking sheets with parchment paper. Lightly spray the paper with oil.
In a bowl, combine coconut, sweetened condensed milk, vanilla extract, and chocolate chips; mix well.
Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
Matzah Crack
Ingredients
5 matzah sheets
2 sticks butter
1 cup packed brown sugar
2 cups chocolate chips
Rainbow Sprinkles
Coarse Salt
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces to fill the pan completely.
In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Cook until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
Pour the mixture over the matzah, gently spreading it with a spatula in an even layer.
Put matzah in the oven and bake for 15 minutes. The mixture will bubble up and turn golden brown. Remove from the oven.
Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt, then spread evenly over the toffee with a spatula.
Top with sprinkles, and a sprinkle of salt. Allow to cool and harden. Break into pieces and enjoy.
Try other toppings too, like shredded coconut or chopped nuts!
Matzah Lasagna
Ingredients
6 sheets matzoh
4 cups marinara sauce
3 cups shredded mozzarella
1 cup ricotta cheese
1 cup grated parmesan
Salt and pepper
Directions
Preheat oven to 350 degrees F.
In an 8 x 8 baking dish, spoon a half cup of marinara sauce and spread around the bottom. Place a sheet of matzoh on top and break another piece to fill the pan.
Spread the top of the matzoh with more marinara sauce, and then cover with a few dollops of ricotta cheese, a heavy coating of mozzarella, and a sprinkling of Parmesan.
Repeat the process until the pan is filled to the top (you should have about 3 to 4 layers). Top the final piece of matzoh with more sauce, mozzarella, and another sprinkle of parmesan.
Bake the lasagna for 25 to 35 minutes, until the cheese is lightly browned. Remove from oven and let cool for 5 minutes before slicing.
Meringues
Ingredients
3 egg whites
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp lemon juice
1/2 tsp salt
Directions
Preheat the oven to 250ºF. Line a large baking sheet with parchment paper.
Add the egg whites, salt, vanilla, and lemon juice to bowl.
Beat on low speed for one minute until foamy. Start a timer for about 7 minutes. Put the speed up to medium-high and add the sugar one tablespoon at a time. Once all sugar is added, beat on high until timer ends. (You are looking for stiff peaks, so you should be able to flip the bowl over without any meringue falling out.)
Spoon or pipe out meringues onto the baking sheet. Bake for 25-35 minutes, 25 for softer, 35 for crunchier.