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Latkes(A blender recipe) 1/4 c. flour, or 2 Tbsp. matzah meal 2 eggs 1 small onion 1 tsp. salt 2 Tbsp. parsley 3 c. diced raw potatoes, approximately 2 large potatoes Put everything except potatoes in blender. Cover and blend. Keeping the motor on, remove top and add potatoes. As last piece of potato goes in, turn blender off. Ladle by half-cupfuls onto well-greased griddle or frying pan. Brown on both sides. May be accompanied by sour cream or applesauce.

Potato pancakes 6 medium potatoes, peeled 1 carrot 2 onions 2 eggs 1/2 c. flour Salt and pepper to taste Vegetable oil Grate potatoes, carrot, and onions. (As a time saver, use defrosted commercially-made grated hash brown potatoes.) Sprinkle with soda and squeeze out excess liquid. Add eggs, flour, salt, and pepper. Drop by the spoonful into hot oil and fry until golden and crisp on both sides. Drain on paper towels. Again, serve with sour cream or applesauce.

NO-FRY POTATO AND SPINACH LATKES Source: "MealLeaniYumm" by Norene Gilletz Yield: 24 medium latkes or 6 dozen mini latkes 4 teaspoons oil 3 medium Idaho potatoes 10 oounce package frozen chopped spinach thawed and squeezed dry 1 medium onion 1-2 carrots 2 tablespoon minced fresh dill or 2 teaspoon dried dill 2 eggs plus 2 whites (or 3 eggs) 1/4 cup flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon pepper Place oven racks on the lowest and middle position in oven. Preheat to 450 degrees Fahrenheit. Line 2 baking sheets with foil and spray with non-stick spray Brush each pan with 1 teaspoon oil. Peel potatoes. Grate in processor and remove. Insert steel knife and process spinach, onion, carrots and dill until fine. Add grated potatoes, eggs and whites and remaining 2 teaspoons oil. Process with quick pulses to mix. Quickly blend in remaining ingredients. Drop by rounded spoonfuls onto prepared pans. Flatten slightly with the back of a spoon to form latkes. Bake uncovered 10 minutes or until bottom is brown and crispy. Turn over. Transfer pan on the upper rack to the lower one and vice versa. Bake 8-10 minutes longer until brown. These can be frozen in a single layer on a baking sheet, and then wrapped well. If you prefer to fry them in a non-stick skillet, use the oil for frying instead of adding it to the mixture. TRI-COLOR LATKES: Omit spinach and use 2 carrots and 2 medium zucchinis, grated, instead.

POTATO LATKES (LOW FAT) Source: "Fat-Free Holiday Recipes" by Sandra Woodruff, RD Yield: 24 pancakes 2 1/2 pounds large baking potatoes 1 medium Spanish onion 4 egg whites 2 tablespoons unbleached flour 1/2 teaspoon salt 1/4 teaspoon ground white pepper Scrub the potatoes, but leave them unpeeled. Coarsely grate the potatoes into a large bowl of ice water. Let sit for 5 minutes. Drain off the water and roll the grated potatoes in a clean kitchen towel to remove excess water. Coarsely grate the onions. Place the grated potatoes and onions in a large bowl and add the remaining ingredients. Stir to mix well. Coat a large nonstick skillet or griddle with nonstick cooking spray and place it over medium-high heat. For each pancake, spoon 1/4 cup of the batter onto the skillet and spread to form a 3 1/2-inch pancake. Cook for 6 minutes on each side over medium-low heat or until golden brown on the outside and tender on the inside. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve warm with applesauce or nonfat sour cream.

SWEET POTATO PANCAKES Source: 1000 Vegetarian Recipes by Carol Gelles Yield: 12 servings 1 egg 2 cups coarsely shredded sweet potatoes 2 tablespoons matzoh meal, crumbed matzo or crumbled water biscuits 2 tablespoons firmly packed light or dark brown sugar 1 teaspoon grated fresh ginger, (or 1/2 tsp ground) 1/8 teaspoon salt, or to taste Oil for frying 1. In a medium bowl, beat the egg. Add the sweet potatoes, matzo meal, brown sugar, ginger and salt; stir until combined. 2. Pour the oil 1/4- inch deep into a large skillet. Heat the oil over medium- high heat until it bubbles when a little sweet potato is dropped in. Drop the batter by tablespoonsful into the oil and flatten slightly with the back of a spoon. Cook until golden on bottom; turn and cook until golden on second side. Drain on paper towels. Variation: Omit the ginger; add 1/2 teaspoon ground cinnamon.

CHEESE LATKES 4 eggs, separated 1 cup creamed cotage cheese 1/4 cup flour 1/4 teaspoon salt Butter or margarine Assorted fruit, regular syrup or Sweet Wine Syrup Beat the egg whites only until stiff, not dry. Set aside. Beat the egg yolks until yellow and frothy (shows little "pin holes"). Blend into the yolks: the cottage cheese, flour and salt. Fold the egg whites into the yolk mixture. Pour the batter, a Tablespoon at a time, onto a well-greased skillet or griddle. Brown on both sides. Makes about 2 dozen. These latkes may be served with regular syrup or fruit on top. Extra special with Sweet Wine Syrup

SWEET WINE SYRUP 1-1/2 cups dessert wine 1/2 cup cold water 1/3 cup sugar 1/2 vanilla bean 4 slices peeled ginger root 1/2 cinnamon stick 1 to 2 small sticks lemon thyme Place wine, water and sugar in non-aluminum saucepan and bring to simmer over medium heat, stirring to dissolve sugar. Tie vanilla bean, ginger root, cinnamon stick and lemon thyme sprig in piece of cheesecloth and add to wine. Simmer, uncovered, about 10-15 minutes, or until reduced.

HOMEMADE APPLESAUCE Cut each of 4 large Golden Delicious apples (about 2 pounds) into eighths, but do not peel or remove core and seeds. In 3-quart saucepan, heat apples, 1/2 cup apple cider or apple juice, and 1 teaspoon fresh lemon juice to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until apples are very tender. Into large bowl, press apple mixture through coarse sieve or food mill to remove skin and seeds. Makes about 2 cups.

HANUKKAH DOUGHNUTS 1 2/3 cups flour 2 eggs, beaten 1 tsp baking powder 1 cup sour cream 2 Tbs sugar 1/2 tsp salt 1 cup powdered sugar 1 cup oil for frying In large bowl, combine all ingredients except powdered sugar and oil. In frying pan, heat oil to medium heat. Carefully place dough into oil, 1 Tablespoon at a time. Fry 3-5 minutes or until golden brown all over. Carefully remove doughnuts from oil and place on paper towels to drain. Gently roll warm doughnuts in powdered sugar and set aside. Serve warm.

SUFGANIYOT Source:"The Jewish Holiday Kitchen" Makes 30 - 35 2 tablespoons dry yeast 3-1/2 tablespoons sugar 3/4 cup lukewarm milk 2-1/2 cups all-purpose flour 2 egg yolks Pinch of salt Pinch of cinnamon 1-1/2 tablespoons softened margarine Plum or strawberry preserves Vegetable oil for deep-frying Granulated sugar 1. Dissolve the yeast and 2 tablespoons sugar in the milk. 2. Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Add the margarine and knead until the dough is elastic. 3. Cover and let rise 2 hours. 4. Sprinkle flour on the board. Roll the dough out thin. Cut out with a glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes more. 5. Pour 2 inches of oil into a heavy pot and heat to 375 degrees. 6. Drop the doughnuts in the oil, 4 - 5 at a time, turning when brown. Drain on paper towels. 7. With a tiny spoon, take some jam and fill the sufganiyot. Insert the spoon in the top of the doughnut, revolve it inside the doughnut, and remove it from the same hole made on entering. 8. Roll in granulated sugar and serve. You can make larger sufganiyot if you like. Whatever you decide, eat them immediately!

NO-FRY DOUGHNUTS Source: Jewish Action Magazine, Fall '98 1/4 cup water - warmed 1 package dry yeast 2 1/4 cups flour 2 tablespoons sugar 1/3 cup margarine 1 egg - beaten 1/3 cup soy milk 1/2 teaspoon salt sugar cinnamon Combine yeast and water in a small bowl. Set aside. In another bowl combine the flour, sugar, and salt. Cut in the margarine until the mixture is crumbly. Add the yeast mixture, milk and egg to the flour mixture. Mix well, set aside and let rise for 30 to 45 minutes. Punch down and break the dough into about 24 pieces. Roll the pieces into balls and place them onto greased cookie sheets. Press the balls down and flatten them. Spray lightly with vegetable spray and lightly sprinkle with cinnamon and sugar. Bake at 400 degrees Fahrenheit until lightly golden. (15-25 minutes depending on the size of the doughnuts). Remove immediately and serve. To add jelly -poke as hole, add some jelly and closing it up afterwards. (Before baking. For the jelly donuts skip the cinnamon and sugar and after they were baked dust them with confectioner's sugar. They come out not quite looking like donuts - more like itty bitty rolls, but they taste quite donut like!

SUFGANIYOT (NO FRY) 2 pckg dry yeast (about 35 gr of fresh, or 2 scant Tbsp) 1/4 cup warm water 1-1/2 cups milk, scalded and cooled 1/2 cup sugar 1 tsp salt 1 tsp nutmeg 1/4 tsp cinnamon (optional) 2 eggs 1/3 cup shortening 4-1/2 cups flour cinnamon, sugar or sugar glaze for topping In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50-60 minutes). Turn dough onto well-floured cloth-covered board; roll around *lightly* to coat with flour. Dough will be soft to handle. With floured, stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes). Heat oven to 420 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon or sprread with glaze. Makes 1-1/2 to 2 dozen doughnuts. Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time, until melted glaze is of proper consistency. Notes: It's true; dough does not have to be kneaded. This gives an extremely light and loose dough. Although I did not use a cloth or stockinette, floured surface and floured rolling pin were fine. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer. I did not brush them with butter either before or after baking, with no apparent harm (since I was using glaze instead of cinammon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it. Final verdict: They may look a bit like bagels, but they taste as doughnuts should.

HANUKKAH COOKIES Yield: about 6 dozen 1/2 cup shortening 1 cup sugar 1 egg 1/2 cup orange or pineapple juice 2 teaspoon baking powder 2 1/2 cup flour + extra for rolling 1. In bowl, add ingreds in order stated, mixing well after each addition (you can do it in a processor too). 2. Using half of dough at once, roll on floured board. 3. Cut into holiday shapes. 4. Bake at 325 degrees Fahrenheit for 10 minutes or so till lightly browned. Harden a bit more as cool. These cookies freeze well

"STAINED GLASS" COOKIE POPS FOR CHANUKAH 1/3 cup vegetable shortening 1/3 cup sugar 1 egg 3 cups flour (mixed with 1/2 tsp baking soda) 1/2 teaspoon salt, optional 2/3 cup honey Lollipops or hard candies, several colors, crushed 12 craft sticks OVEN: 375 Foil lined cookie sheets Measure first 6 ingredients into the bowl. Mix til a soft dough is formed. Divide dough into 12 pieces. OUTLINES FOR COOKIES: Roll the dough between hands making snake shapes about 1/4- inch thick. Place rope on prepared cookie sheet and form into a design. (Shapes like dreidles, Jewish stars, etc...) NOTE: Be sure dough ends are completely pinched together as these will form the outline of the stained glass picture. Sprinkle the crushed candies inside the dough outlines, filling the spaces completely and heaping slightly. Carefully insert a craft stick into cookie, forming a "lollipop." Bake in oven for 8 to 10 minutes, watching carefully. Remove cookie sheets from oven and place on counter to cool. When cooled, gently peel off foil from each cookie pop. You will have created a beautiful created a stained glass effect! Wrap each cookie pop in plastic wrap. For gift giving, tie with a colorful ribbon.

CHANUKAH GELT Source: Vegetarian Times, Dec. 1996 18 large apricot halves 1/2 cup bittersweet chocolate broken into bits or chocolate chips In small microwave-safe dish, melt chocolate on high 1 1/2 to 2 minutes, stopping cooking every 30 seconds to stir. Do not overcook or chocolate will burn. Alternatively, melt chocolate in double boiler over very low heat until just liquid, being careful not to overcook. Dip apricots in chocolate, covering approximately half the apricot. Place dipped apricots on cookie sheet covered with wax paper; chill in refrigerator until chocolate hardens, about 20 minutes. Yield: serves 6

GLOWING MENORAH CAKE Source: "The Jewish Festival Cookbook" by Fannie Engle and Gertrude Blair 3 cups sifted flour 1/2 teaspoon salt 4 teaspoons baking powder 3/4 cup vegetable fat 1 1/2 cups sugar 3 eggs, separated 1 1/2 teaspoons vanilla 1 cup milk (or if you want the cake to be pareve, orange juice) 1. Mix and sift together the flour, salt, and baking powder, three times. 2. Cream the fat and add sugar gradually; blend thoroughly. 3. Add the egg yolks and the vanilla and beat until puffing with air. 4. Add the flour mix and the liquid alternately, about one third at a time, starting with the flour and ending with the flour. Beat until smooth after each addition. 5. Beat egg whites until stiff but not dry. Fold into the mixture. 6. Take a 13" by 9" by 2" pan; grease it, line it with paper, and grease it again. Put batter in pan. Bake in a 350 degree F oven for 50 to 60 minutes, until evenly brown, slightly shrunk away from the pan, and until a toothpick stuck into the center comes out clean. 7. Turn it out, strip off the paper, and cool cake right side up. 8. When it's totally cold, frost over the top with white icing. With icing that has been tinted a golden yellow, outline a menorah on the frosted cake with a pastry tube or tooth pick. Make eight slight elevations or cups with the frosting to serve as candle holders. Insert eight candles in the cups and light at serving time.

MORE HANUKKAH FUN:

LEARN ABOUT THE DREIDEL

LEARN ABOUT THE MENORAH