Sufganiot (Jelly Doughnuts)

Prep Time: 8 minutes
Cook Time: 10 minutes
Rest Time: 20 minutes
Yield: 14 doughnuts

21/2 cups self-rising flour
2 (8-ounce) cartons vanilla low-fat yogurt
2 tablespoons vanilla sugar
2 eggs
6 cups canola oil
3/4 cup confectioners' sugar
1 cup seedless strawberry jelly

1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don't make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners' sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners' sugar.

Side Story:
My sister-in-law Carly and I attempted this recipe one Chanukah night when the whole family came over for candle-lighting. Everyone got involved. Some of us were on deep-fry duty, some of us powdered and the rest "quality control" tasted. We all had a blast. There was flour and confectioners' sugar everywhere.

Latkes (Potato Pancakes)

Prep Time: 12 minutes
Cook Time: 18 to 24 minutes
Chill Time: none
Yield: 8 servings

4 medium Idaho potatoes
6 tablespoons canola oil or olive oil
3 eggs, beaten
2 tablespoons matzoh meal
2 teaspoons kosher salt
1/2 teaspoon coarse black pepper
Applesauce or sour cream (optional)

1. Prepare a large bowl filled with cold water
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.

Tip:
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

Side Story:
Just like they used to do it in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I've ever eaten.

Broccoli and Mushroom Pie

Prep Time: 6 minutes
Cook Time: 1 hour to 1 hour, 15 minutes
Chill Time: none
Yield: 8 servings

1 (10-ounce) box frozen chopped broccoli cuts, thawed and drained
1 (8-ounce) carton fresh sliced mushrooms
1 (9-inch) frozen deep dish prepared piecrust
1 medium onion, diced
4 eggs
1 cup liquid non-dairy creamer
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper

1. Preheat oven to 375° F.
2. Arrange broccoli and mushrooms in piecrust.
3. In a bowl, place onion, eggs, non-dairy creamer, flour, salt and pepper. Mix to combine. Pour over vegetables.
4. Bake at 375° for 1 hour to 1 and 15 minutes, until mixture is set.
5. Use a pie server to cut into wedge-shaped pieces; serve warm.

Tip
Loosely cover with aluminum foil if center is not yet set but crust is browning too fast.