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Chanukah Dutch Friend Puffs
INGREDIENTS:
3/4 cup milk
1/2 cup sugar
1/4 cup oil
2 eggs
3 tsp baking powder
1/2 tsp salt
2-1/2 cups flour
1/2 cup raisins or chopped apples (if you like)
1/4 cup sugar mixed with 1/2 tsp cinnamon
METHOD:
In large bowl on low speed, mix milk, sugar, oil, eggs, baking powder, salt, and 1 cup of the flour.
Scrape bowl constantly and mix only about 30 seconds until combined. Increase speed to medium and continue mixing for 2 minutes scraping bowl as needed.
Stir in remaining flour and fruit. (if using fruit)
In a high sided fryer heat 2-3 inches of oil. Drop batter by teaspoonsfull into hot oil. As the puffs rise turn them. Fry for about 2 minutes on each side or until golden brown.
Remove and drain on paper towels or brown bags (These are best if available.)
Roll puffs in sugar mixture before serving.
Note: at my house we always drained fried foods on brown paper grocery bags on a cookie sheet in the oven at 200- 250 degrees F and
they are never greasy - this works for all fried Chanukah foods.
Recipe by Deal Delights 2 Cookbook
Submitted by Victoria Shanti (25), Las Vegas, USA
Chanukah Candle Salad
INGREDIENTS:
2 Bananas
4 Slices canned pineapple
4 Orange gumdrops
4 Strips green pepper
Lettuce
Mayonnaise
VARIATION #1:
2 Red apples
VARIATION #2
Asparagus tips
Lettuce
Carrots
Water cress
Olives
Radishes
Parsley
French dressing
METHOD:
Cut bananas in half and remove tips. Stand upright in pineapple centers.
Top with gumdrop to represent flame. Pour a little mayo. From tip of each candle to represent melted wax.
Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle.
VARIATION #1: Cut red apples in 2 without paring and remove cores. Set a half banana into center to
represent candle, top with gumdrop and pour mayonnaise down side of candle.
VARIATION #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce.
Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley.
Serve with French dressing. Serve individually or arrange on a long platter.
Yield: 4 servings
Recipe by Alyson@pipeline.com
Submitted by Victoria Shanti (25), Las Vegas, USA
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