HAPPY HANUKKAH (Chanukah)

CookingWithCarlo.com ^ | Dec. 18, 2003 | Carlo3b Dad, Chef, Author

[carlo3b]

Good Morning Sunshine.. Today is a perfectly sunny chrisp day in the Lone Star State. I hope you are staying warm..

Chanukah Gelt Double Fudge Chocolate Layer Cake

You don't see cakes like this every day. Easy, moist, high, non-dairy, flavorful. Stays fresh for days, can be frozen for months. For a bakery store look, garnish sides with chocolate sprinkles and plant one solitary cherry in the center. If you do not have cola on hand, you may substitute warm mild coffee.

Cake:

• 2 cups sugar
• 1 1/4 cups vegetable oil
• 3 large eggs
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1 cup cocoa - measured then sifted
• 1 1/2 cups warm, flat, cola

Icing:

• 1/2 cup chocolate chips - melted and cooled
• 2 tablespoons vegetable shortening
• 3/4 cup unsalted butter or unsalted margarine
• 1 teaspoon vanilla
• 3/4 cup cocoa - measured then sifted
• 3-4 cups confectioner's sugar - measured then sifted
• 1/2 cup water, cola, or half-and-half

Garnish:

• Gold chocolate coins (20 to 30)
• Color jimmies or cake sprinkles
• Miniature decorative plastic dreidels

Preheat oven to 350*F (175*C). Lightly grease two 9-inch layer pans and line with parchment paper circles.
In a large mixing bowl, blend sugar and oil. Add eggs, vanilla and mix until thick. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon and cocoa. Fold dry ingredients into wet and mix, drizzling in cola as mixture blends. If using an electric mixer, use slow speed for about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter.
Bake, on middle rack, 35 to 40 minutes, until cakes spring back when lightly touched.
For Icing: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar. Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).
Decorating: Place one layer on a cardboard circle. Ice this with about 1/2 inch of frosting. Place top layer and ice cake - sides first. Coat sides with colored sprinkles. Garnish bottom edge with coins. Garnish top with coins - placing them either flat on top of cake or standing up (you may cut some of the coins in half to garnish border of top layer). Place a couple of miniature dreidels in center if desired or Chanukah candles (can be lit when menorah is lit).
Serves 12.

The Baker Boulanger - Seasonal Table, by Marcy Goldman.

[cars for sale]

just look at your tv...be it local stuff or network/cable stuff....over 60 % of the on air hairspray folks and the producers/writers are jewish. Now add that of this group
most are ultra liberal types....you know, the type who told America that a BJ is not sex....

[Alouette]

Please don't forget the Chanukah classic -- Sufganiyot! (jelly doughnuts)

What recipes do you have for us former chocoholics who are doing the Atkins "recovery" program?

Did you try my low-carb "latkes"?

[bsaunders]

Thank you for this blessing of a post.

[carlo3b]

Here's to you Sgt.. Carlo USAF.. :)

Polish Holiday Babka

This is a great Bread Machine Recipe

Get a head start by starting preparation several hours ahead or even the day before.
This traditional bread-like cake originally hails from Poland.

Dough:

• 1 1/4 cups (3/4 pound) unsalted butter, softened
• 1/2 cup warm water
• 1/2 cup milk
• 1 cup sour cream
• 3 egg yolks
• 2 teaspoons fresh lemon juice
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 1/4 teaspoon lemon extract
• 1/4 teaspoon orange extract
• 1/4 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 1/2 cups bread flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 tablespoons active dry yeast

Filling:

• 1/2 cup butter, softened
• 1 cup brown sugar, packed
• 4 teaspoons ground cinnamon
• 1 cup raisins or currants (or combination of both)
• 1/2 cup dried cherries or cranberries (optional)
• 1 cup chopped almonds, pecans or walnuts
• Egg Wash:
• 1 large egg beaten with 1 to 2 tablespoons milk

• Powdered sugar for dusting


1) Place dough ingredients into bread machine pan in the order given or according to the manufacturer.
2) Set machine for Dough Cycle and press Start. Once cycle has started, check to see that all ingredients are being incorporated well, giving it a little help as needed. When cycle is complete, place dough in a well-greased bowl, turning over once, and cover. Refrigerate a minimum of 4 hours to overnight.
3) Gently deflate dough. On a lightly floured work surface, roll dough into a large, thin rectangle.
4) Combine ingredients for filling and sprinkle evenly over dough.
5) Roll up (as for jelly roll) and place in a well-greased tube pan.
6) Brush with egg wash and make slits on top with a razor or sharp paring knife. Cover lightly with plastic wrap.
Let rise until doubled, about 45 minutes.
Preheat oven to 350*F (175*C).
Bake for 55 to 60 minutes, or until done. Cool for 10 to 15 minutes in pan on wire rack before removing. Cool completely on wire rack. Dust generously with powdered sugar before serving.
Serves 12.... YUMMMMMMMMMMY! Shalom

[adam_az]

url?

what are they, turnip latkes?

[USAF_TSgt]

"just look at your tv...be it local stuff or network/cable stuff....over 60 % of the on air hairspray folks and the producers/writers are jewish. Now add that of this group
most are ultra liberal types....you know, the type who told America that a BJ is not sex...."

That still doesn't mean that 95%+ of all Jews are liberal, it means that a certain liberal profession has an overrepresentation of people who call themselves "Jewish", but most of them are not really Jewish (not by faith, maybe by family). I know a lot of atheist Jews (yes, it is possible), and there are a lot of folks who make decent Jews look bad (George Soros, Joe Leiberman, William Shatner -- and most of the people in Adam Sandler's "Hanukkah Song" -- ha!).

[AppyPappy]

over 60 % of the on air hairspray folks and the producers/writers are jewish

Proof please.

[Betteboop]

All Jewish holidays in a nutshell.
THEY TRIED TO KILL US. WE WON. LET'S EAT!!!

[jpl]

I predict that Bush will get the biggest percentage of the Jewish vote next year that a Republican has in a long time. Perhaps not a majority, but a far larger percentage than what people have become accustomed to.

Happy Hannukah to all the good Jewish Freepers!

[USAF_TSgt]

Oh, you know there can't be any proof, but it makes for good "Jews control the world" conspiracies. In fact, I saved my "Don't go to work at the Pentagon on Sept 11" fax I got from the Massod, even though they said to destroy it right after it was sent. </sarcasm>

But I'm interested to see what cars for sale has to say.

[Alouette]

what are they, turnip latkes?

Turnip and rutabaga (rutabaga--you know, that purple and beige wax-covered round thing)

Deep fry in lots of olive oil, drink a little mashka (OK drink a whole lot of mashka) and you'll never be able to tell it from the real thing! ;)

[carlo3b]

What recipes do you have for us former chocoholics who are doing the Atkins "recovery" program?

Hahahhahahha, you want LowCarb Chocolate stuff and you want to know where my SUFGANIYOT'S are.. I love my FReepers.. HUG!!

I am going to make your wonderful low-carb "latkes" this weekend. I have a Low Carber visiting my daughters house and I am the chosen cook.. SURPRISE..  LOL

Happy Holiday my dear FReeper FRiend, from my family to yours.. :)

JELLY FILLED SUFGANIYOT

Sufganiyot (plural of "sufganiyah") are an  Israeli jelly-doughnuts traditional for Hanukkah. Fried foods are traditional at Hanukkah to commemorate the provision of the oil in the rededicated temple.

Ingredients:

• 2 packages active dry yeast
• 3 eggs (separated)
• 1 tsp. salt
• 1/2 cup of milk or liquid non-dairy creamer
• 1/2 cup of melted butter or margarine
• 1 cup granulated sugar
• 3 3/4 cup all-purpose flour
• 1/3 cup of jelly 
• 1 1/2 tbsp. (15 ml) grated lemon rind or 1 1/2 tsp. (5 ml) cinnamon (optional)
• 1 1/2 tsp. of vanilla (optional)
• vegetable oil for frying
• Confectioners sugar

1) Prepare dough In a large bowl, dissolve the yeast in warm water and stir in 1/3 cup of granulated sugar and a tsp. of salt.  2) Blend in the milk, butter and egg yolks and two cups of flour.
3) Add lemon rind or cinnamon if you like. Beat in the rest of the flour until it forms a soft, smooth dough.
Cover the bowl with a dish towel and let it rise for about an hour and a half or until it has doubled in size. Punch the dough down and knead it about 12 times until it is smooth and elastic.
4) Cut circles  Roll out the dough with a flowered rolling pin until it is about 1/4" thick.  Use a biscuit cutter or drinking glass to cut the dough into circles about 21/2 or 3 inches in diameter.
5) Add filling Drop about one tsp. of jelly into the center of each of half of the circles.
6) Brush the edges of the dough circles with egg white, then lay another dough circle on top.  Pinch the edges together to seal them.
7) Rise Place the filled circles on a lightly flowered cookie sheet and cover with a dish towel.  Leave it for about an hour to rise, or until the circles have doubled in size.
8) Deep fry in oil.  Heat about two inches deep of vegetable oil over medium heat until it reaches 370° F.
Carefully lift a few of the uncooked doughnuts with a spatula and drop them gently, top side down, into the hot oil.  Let them fry for 3 or 5 minutes until uniformly golden brown.  Turn them as necessary to cook evenly.
Remove and drain on paper towels.
9) With a slotted spoon, remove the doughnuts from the oil and place them on paper towels to dry. Repeat steps 5 and 6 as necessary until all doughnuts are done.
Watch that the oil temperature doesn't drop below 350° F.
Dust the sufganiyot with confectioners sugar and serve!
YIELD: 14 to 16 doughnuts

[SFmom]

Does anyone have a recipe for baked (as opposed to sauteed) latkes? I made them once and they were good and not as oily, but lost the recipe.

[carlo3b]

Noodle Kugel with Cinnamon

• Cooking spray
• 4 ounces Neufchatel cheese
• 4 ounces fat-free ricotta cheese
• 1/2 cup granulated sugar
• 4 large eggs
• 1 cup skim or low-fat milk
• 1/2 cup (1 stick) butter or margarine, melted
• 1/2 teaspoon ground cinnamon
• 8 ounces dry egg noodles, cooked according to package directions
• Additional ground cinnamon, optional


Preheat oven to 350°F Evenly coat a 1 1/2-quart casserole dish with cooking spray.
1) In large bowl, beat together cheeses until light and fluffy.
2) Gradually beat in sugar until thoroughly blended.
3) Beat in eggs, one at a time, until blended. Gradually beat in milk, butter, and cinnamon until smooth, Stir in noodles.
4) Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired, Bake until thermometer inserted near center registers at least 160°F and kugel is light golden brown, about 35 to 40 minutes.
Allow to cool 10 minutes before serving.
Makes 6 servings.

[Liberty Valance]

Happy Chanukah and a Merry Christmas to the many talented Freepers who continue to amaze me daily!

[Fawnn]

All Jewish holidays in a nutshell.
THEY TRIED TO KILL US. WE WON. LET'S EAT!!!

LOL!!! Now that's a doctrine I can understand.

(Carlo: I just remembered that I forgot about you ... temporarily. You mentioned you DID try to find my Mountain Dew recipe -- THANK YOU!!! I read that message and then my ISP went down for awhile, which I chose as a good time to reboot, and I STILL haven't returned to finish reading that thread.) ;)

[Grampa Dave]

HAPPY HANUKKAH (Chanukah) and thanks for the great history lesson!

[carlo3b]

Grated Baked Latkes

• 3 lb russet potatoes
• 3/4 small yellow onion, peeled
• 41/2 tsp unbleached white flour
• 41/2 tsp egg replacer
• 1 tsp salt
• 11/2 tsp baking powder
• 3/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1 tsp canola oil
 
Preheat oven to 425.
1) Grate potatoes and onion (or use medium blade of food processor).
2) Combine with remaining ingredients, except oil, into a bowl.
3) Brush 2 cookie sheets with oil, 1/2 tsp on each.
4) Gently press excess liquid from latke mixture. Divide onto cookie sheets evenly to form 12 four-inch "pancakes".
Bake 30 minutes. BINGO, BAKED LATKES!

[Catspaw]

Hannukah Sufganiot. They're low carb, I promise:

http://www.washingtonpost.com/wp-dyn/articles/A4413-2003Dec16.html