Hanukkah recipes
Welcome to our cook book.
Smadar's Kids' Cookies in Chanukah Shapes
1 cup margarine
2 eggs
2 Tbsp. orange juice
1 Tbsp. vanilla
1 cup sugar
3 cup flour
1/2 tsp. baking powder
Chanukah cookie cutters
Mix ingredients until not sticky. Wrap in wax paper and chill for at
least an hour. Roll out dough until 1/4 to 1/2 inch thick. Cut with
Chanukah cookie cutters. Decorate with sprinkles (optional). Place on
greased cookie sheet. Bake at 450° Fahrenheit for 6-8 minutes or until
lightly browned.
Submitted by: Laurie
Hanukkah Candy Dreidel
Children will love to make their own edible dreidels.
1. Thread the toothpick through the marshmallow.
2. Add a Hershey's chocolate kiss to the end.
3. Spin and eat!
*A small piece from a licorice string can be used to
make this totally edible and eliminate any hazards from the toothpick
for little children.
Submitted by: Laurie
Chana Shimoni's Israeli Soofganiot
25 grams yeast
1 Tablespoon sugar
1 Tablespoon water
1 Tablespoon flour
3 cups flour
50 grams melted margarine
dash salt
3 Tablespoons sugar
2 egg yolks
1 1/4 cups water and milk mixed together or all water (room
temperature)
oil
powdered sugar
Making the Dough:
Combine yeast, 1 T sugar, 1T water and 1 T flour in a bowl. Mix well,
cover, and wait until it rises. In another bowl, mix flour, melted
margarine, salt, sugar and egg yolks. Add yeast mixture to this and
mix. Slowly add water/milk while stirring. When batter is smooth,
cover the bowl with a towel and let it sit and rise.
Making the Doughnuts:
After the batter has risen, pour it onto a floured surface and roll it
out. Use a glass with a small opening to cut out circles of the dough.
Place a drop of jelly in the middle of each circle, and then cover
with another circle of dough. Make sure that 2 circles attach well to
form a closed ball with jelly in the middle. Cover the doughnuts with
a towel and let rise.
Frying the Doughnuts:
Heat oil in a deep pot until very hot. Drop the doughnuts into the oil
and fry on both sides until brown. Remove with a slotted spoon and
sprinkle with powdered sugar.
Fresh is Best:
The soofganiot are only good fresh. After you make the dough, only
fry a few at a time. Store the rest of the dough in the refrigerator.
Submitted by: Laurie
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