|Sweet Potato Latkes
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying
potatoes in a colander. Place a cheesecloth over the potatoes,
and squeeze the potatoes to release as much liquid as possible.
Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar,
flour, cloves and cinnamon. Mix well. Heat oil in large heavy
skillet to 375°F (190°C). Form mixture into pancake size cakes,
and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom
is browned) and brown other side. Drain on paper towels, and
serve piping hot!
|Fudgy Hanukkah Cake
cup brown sugar, packed
1 1/4 cup all purpose flour
1/2 cup unsweetened sifted Cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 pinch cinnamon
1 egg white
3/4 cup Buttermilk
3/4 cup strong Coffee
1/3 cup vegetable oil
|In bowl, combine
brown sugar, flour, cocoa, baking soda and baking powder,
cinnamon and salt. In separate bowl, beat together egg and egg
white; beat in Buttermilk, coffee and oil. Make a well in sugar
mixture; pour coffee mixture into well and whisk just till
blended. Pour into greased 8" square cake pans. Bake in 350°F
oven for 30 to 40 min or till tester inserted into center comes
out clean and cake springs back when pressed. Let cool in pan on
rack for 20 minutes.
1/4 cup unsweetened sifted Cocoa powder
4 teaspoon granulated sugar
4 teaspoon cornstarch
1/2 cup skim milk
1/4 cup corn syrup
1 teaspoon Vanilla
edible gold glitter opt or coconut
In small saucepan, combine cocoa, sugar and cornstarch. Whisk in
milk until blended, then corn syrup and vanilla. Bring to boil
over medium-high heat, whisking constantly, reduce heat to low
and cook, whisking for 1 to 2 minutes or till thickened and
glossy. Let cool for 5 minutes. Spread evenly over cake.
Sprinkle with glitter if desired.
|No Yeast Mini Doughnuts
2 tablespoons sugar
1 cup self-rising flour
2 tablespoons Cream cheese
tablespoons yoghurt or eshel
1 package (10 g) Vanilla sugar
grated lemon rind
oil to fry
|Mix egg and sugar.
Add remaining ingredients and beat well. Drop spoonfuls into hot
oil. Fry quickly, drain and roll in icing sugar.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine