Latkes, Applesauce and Jelly Doughnuts…

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Hanukkah begins tomorrow night. Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil?  Hanukkah features foods fried in oil in remembrance of the oil that miraculously burned for 8 days back in the day. The two most popular delicacies would be potato latkes and jelly doughnuts, also known as sufganiyot.  I also added a recipe for a really easy no-peel applesauce, since no latke is complete without (in my opinion).  Of course, a nice 6 braid challah is always a good idea too.  Click through for recipes and original posts.

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Potato Latkes

Potato Latkes are the poster child for any Hanukkah celebration.  These are deliciously salty and crispy.  Top them with sour cream and applesauce for ultimate pleasure. You creative cooks can shred in apples or other root vegetables in place of some of the potatoes.  For gluten free, substitute any non-wheat flour.  Warning:  Make more than you think you need…

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Easy No-Peel Applesauce

If you have an abundance of apples or just like to make things from scratch, here is an easy recipe for apple sauce.  If you have made apple sauce before, you know that the most time consuming part is peeling the apples.  Well this recipe breaks all the rules – no peeling!  No kidding…

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Sufganiyot (jelly doughnuts)

Dough fried in oil, filled with jelly and sprinkled with powdered sugar – need I say more?  Just do it.

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World’s Best Challah

This is the real deal.  It’s a six braid challah that is always a crowd pleaser.  It also makes the best french toast the next morning if you are lucky enough to have any left over…

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Wishing you the happiest of holidays! May the best dreidel win… -J

Easy No-Peel Applesauce

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Every year, after the apple pies are baked and enjoyed, I make applesauce with all the rest of the apples from my garden. Of course it’s usually just in time for Hanukkah which means yummy latkes with applesauce and sour cream. Making applesauce is pretty easy but peeling the apples is very tedious and time consuming, so this year I decided to try leaving the peels on. Okay, I’ll admit it, I got lazy, but it worked out for the best. I LOVE this applesauce and it is so easy! It’s got a richer and creamier texture AND it’s more nutritious since most of the nutients and fiber are in or right under the peel which is usually removed and thrown away. Win! Win!  For best results use a combination of both sweet and tart apples.  Fuji, Red Delicious, Pink Lady and Golden Delicious apples are sweeter in taste, while Granny Smith and Pippin apples add a nice tartness.

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Applesauce is a favorite snack for little kids in particular.  The healthiest applesauce is made from organic apples with the skin on and no added sugar. Apples are one fruit in which you can’t wash off the pesticides, so buying organic apples is especially important if you don’t have your own apple trees. Apples are a great source of natural fiber and vitamin C.  The pulp and skin of apples contain flavonoids, which offer numerous health benefits; reduce inflammation, regulate blood pressure. The phytonutrients in apples work as antioxidants to support your heart and helping to lower your bad cholesterol levels.  My weight concious readers will like to hear that eating applesauce can also decrease your risk of developing abdominal fat. Studies show that the pectin in apples suppresses your appetite.  So what are you waiting for?

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Just core the apples, either with a sharp knife or with an apple corer, then cut the apples, peels and all, into slices or chunks. Simmer with a bit of water, lemon juice and a couple of cinnamon sticks until soft. Taste and add sugar if desired. Depending on the apples, it may not need any. Then remove the cinnamon sticks and process the apple mixture until smooth in a blender or food processor. The applesauce can be stored in the refrigerator for a couple of weeks or placed in plastic freezer bags and frozen. It can also be canned while hot. Click HERE for directions from Bell on canning hot applesauce.

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Of course, my favorite way to emjoy applesauce is on top of crispy potato pancakes (latkes) with sour cream.  Click HERE for my yummy Latke Recipe.

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EASY NO-PEEL APPLESAUCE

6 lbs apples (about a dozen large)
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water

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  • Core apples and slice or cut into chunks.  Place in a large stockpot. Pour water and lemon juice over the top.

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  • Add two cinnamon sticks (or ground cinnamon to taste).  Cover and simmer for about 30 to 45 minutes.  If it starts to stick, add a bit more water but not too much.

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  • When apples are completely soft and falling apart, remove cinnamon sticks and process apples in a food processor or blender until smooth.

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  • For a chunkier applesauce, use a potato masher.

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  • Store in the refrigerator up to 2 weeks.

 

Easy No-Peel Applesauce

  • Servings: 6 cups
  • Difficulty: easy
  • Print

 

EASY NO-PEEL APPLESAUCE20151206_170305

6 lbs apples (about a dozen large)
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water

  • Core apples and slice or cut into chunks.  Place in a large stockpot.
  • Pour water and lemon juice over the top.
  • Add two cinnamon sticks (or ground cinnamon to taste).  Cover and simmer for about 30 to 45 minutes.  If it starts to stick, add a bit more water but not too much.
  • When apples are completely soft and falling apart, remove cinnamon sticks and process apples in a food processor or blender until smooth.
  • For a chunkier applesauce, use a potato masher.
  • Store in the refrigerator up to 2 weeks.