Thick, Chewy Oatmeal Raisin Cookies

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Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you're like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they're always thicker when baked from the cold - only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I'm swimming in cookies when I make the full volume, but if you're feeding a crowd, go ahead and double it.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Find this recipe at:

http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/

My Mom's Oatmeal Cookies

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My Mom's Oatmeal Cookies

By Linda Larsen

This traditional chewy oatmeal cookie recipe has been in my family for years. The recipe card I use is so faded I can hardly read it. Your family will love these cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients:

    * 1/2 cup butter, softened
    * 1/2 cup oil
    * 1/2 tsp. salt
    * 1 tsp. cinnamon
    * 2 tsp. vanilla
    * 2 Tbsp. corn syrup
    * 2 cups sugar
    * 2 eggs
    * 2 Tbsp. milk
    * 2 cups flour
    * 1-1/2 tsp. baking soda
    * 2 cups oats
    * 1 cup chopped walnuts or coconut

Preparation:
Preheat oven to 350 degrees F. Combine butter, oil, salt, cinnamon, vanilla, corn syrup, sugar, eggs, and milk in a large bowl and mix until well blended.

Add flour and baking soda to butter mixture and blend. Stir in oats and nuts. Drop by teaspoonfuls onto greased cookie sheets (or use Silpat liners), about 2" apart. Bake at 350 degrees for 10-14 minutes until light golden brown. About 48 cookies

Review:

Best Chewy Oatmeal EVER!!, January 22, 2008
Guest tidywhitey

"I made this recipe as exactly written, except added 1 cup of nuts and 1 cup of chocolate chips(for my husband). I cooked them for 10 min. on a silicone mat on baking sheet. They are the chewiest oatmeal cookies I have ever tried. They also stay chewy after 4-5 days in airtight container. Next time I will try substituting the corn syrup with molasses or maple syrup. No wonder your recipe card is tattered--it's a keeper!! Thanks for sharing!!"

Find this recipe at:

http://busycooks.about.com/od/cookierecipes/r/oatmealcookies.htm

Soft Oatmeal Cookies

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Soft Oatmeal Cookies

Ingredients

    * 1 1/2 cups unbleached all-purpose flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 cup unsalted butter, softened
    * 1 1/2 cups brown sugar
    * 1 teaspoon vanilla extract
    * 1 egg
    * 2 1/2 cups rolled oats
    * Vanilla ice cream

Directions

With the rack in the middle position, preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper. In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside. In another bowl, cream the butter with the brown sugar and vanilla using an electric mixer. Add the egg and beat until smooth. With the mixer on low speed, add the flour mixture. Stir in the rolled oats using a wooden spoon. With lightly floured hands, shape 75 ml (1/3 cup) of the dough into a ball. Place on a baking sheet. Repeat with the remaining dough, arranging 6 balls on each sheet. Press the balls until they are about 1 cm (1/2 inch) thick. Bake 1 sheet at a time for about 13 minutes; the centre of the cookie should still be soft. Let cool slightly. Using a spatula, gently transfer the cookies to serving plates.

Garnish each with a scoop of ice cream.

Find this recipe at:

http://www.foodnetwork.ca/recipes/Dessert/Rice-Grain/recipe.html?dishid=10547

Oatmeal Cookies Recipe

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Oatmeal Cookies Recipe

submitted by reader Jean Glasier of Rogers City, MI

Ingredients
2/3 cup butter
2 cups dark brown sugar
3 eggs
4 tablespoons molasses
3 tablespoons cream or half-and-half
1 teaspoon vanilla
1 1/2 cups old-fashioned rolled oats
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup raisins
1/2 to 1 cup chopped nuts

Instructions
Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar in a large bowl. Add eggs, molasses, cream, vanilla, and oats. Sift together flour, soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add to butter mixture. Mix well. Stir in raisins and nuts. Drop by tablespoonsful onto greased cookie sheet. Bake 10 to 12 minutes. Remove to a rack immediately.

Find this recipe at:

http://www.americanprofile.com/recipes/view/27/oatmeal-cookies.html

Old Time Oatmeal Raisin Cookies

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Old Time Oatmeal Raisin Cookies

Makes about 54 cookies

Ingredients

    * 1-1/2 - cup all-purpose flour
    * 1 - teaspoon baking soda
    * 1/2 - teaspoon ground cinnamon
    * 1/4 - teaspoon ground nutmeg
    * 1/4 - teaspoon salt
    * 3/4 - cup butter, softened
    * 3/4 - cup packed brown sugar
    * 3/4 - cup granulated sugar
    * 2 - eggs
    * 1 - teaspoon vanilla extract
    * 1-3/4 - cup old-fashioned rolled oats
    * 1 - package (8 ounce) Seedless Raisins

Directions

Preheat oven to 375° F.

   1. In medium bowl, add the flour, baking soda, cinnamon, nutmeg and salt.
   2. Mix and set aside.
   3. In a large bowl, add the butter, brown sugar and granulated sugar. Beat until creamy.
   4. Next, beat in eggs and vanilla until blended.
   5. Beat in flour mixture until just blended.
   6. Finally, stir in oats and raisins.
   7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
   8. Bake at 10 to 12 minutes or until lightly browned.
   9. Remove to wire racks to cool completely.

Find this recipe at:

http://www.alanskitchen.com/DESSERTS/Cookies/Old_Time_Oatmeal_Raisin_Cookies.htm

Will Rogers Cookie

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Will Rogers Cookies

1 cup butter/margarine
1 cup sugar
1 cup brown sugar packed
2 eggs
2 cups all purpose flour

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt
2 cups corn flakes
1 cup shredded coconut
1 cup chopped dates

1 tsp vanilla

Preheat oven to 375 and grease baking sheets
In large bowl, beat butter, both sugars until creamy. Add eggs and blend. In another

bowl sift tog. flour, baking soda & powder, salt. Add in corn flakes and oats, stir together.

Stir dry ingredients with sugar mixture. Stir well. Add all other ingredients and stir well.
Drop dough onto prepared cookie sheet - Bake 8-10 min and cool 1 min. before

removing from cookie sheet

Amish Yumazitti Recipe

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Amish Yumazitti Recipe

Ingredients:
8 ounces wide noodles, cooked and drained

1 1/2 pounds ground beef

1/2 cup diced celery

2 tablespoons butter

1/4 teaspoon pepper Salt to taste

1 (10 1/2 ounce) can cream of chicken soup

1 (10 ounce) can tomato paste

1/2 pound Cheddar cheese, grated

Directions:
Brown meat in butter, and season with salt and pepper.

Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/86/Amish-Yumazitti/

Amish Ribs and Kraut Recipe

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Amish Ribs and Kraut Recipe

Ingredients:
Country-style ribs
3 pounds sauerkraut
3/4 cup chopped onion
6 to 8 whole cloves
1 1/2 cups chopped apples
1 teaspoon brown sugar
A dash of Pepper
1 1/2 cups chicken broth

Directions:
Broil or slow cook country style ribs. In a large roasting pan or casserole dish mix together sauerkraut, onion, cloves, apples, brown sugar, pepper and chicken broth.

Bury ribs at random in sauerkraut mixture. Pour chicken broth over top. Bake at 325 degrees F for 2 hours.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/24/Amish-Ribs-and-Kruat/

Amish Apple Nut Cake Recipe

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Amish Apple Nut Cake Recipe

Ingredients:
1 1/4 cups oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 cups cubed, peeled apples
1 cup chopped nuts

Topping 1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup brown sugar, firmly packed

Directions:
Mix together well oil, sugar and eggs. Add remaining cake ingredients and mix well again. Pour into greased 13 x 9-inch pan and bake at 350 degrees F for 45 to 55 minutes, starting in a cold oven.

Mix together topping ingredients in a saucepan and bring to a boil. Pour on cake while cake is still warm.

Source:recipegoldmine.com

Thank you for visiting http://www.amishrecipes.net


Find this recipe at:

http://www.amishrecipes.net/recipes.php/128/Apple-Nut-Cake/

Butternut Squash and Quinoa Frittata

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Butternut Squash and Quinoa Frittata

1 tbsp olive oil
1 medium onion, thinly sliced
3 cups of cubed butternut squash
1 tsp fresh chopped rosemary
A pinch of nutmeg
A splash of water
1 cup of cooked Quinoa
3 eggs
4 egg whites
1/2 cup of skim milk
1/2 cup of blue cheese crumbles
Salt and pepper

Preheat oven to 400.

Heat olive oil in a 10-inch skillet over medium heat.  Add in onions and
allow to cook for about 8 minutes or soŠyou want them to be translucent
and on they're way to sweet.

In the meantime combine eggs, egg whites, milk, salt and pepper in a
medium bowl.

Once the onions are ready, stir in squash, rosemary, and nutmeg.  Add a
splash of water and pop a lid on for about ten minutes or until just
tender.  Remove lid and stir in quinoa.

Once everything is well combined, turn the heat off and pour in egg
mixture.  Top with crumbled blue cheese and pop everything in the oven
for about 20 minutes.

Serves 4

Egg In The Hole (breakfast)

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Egg In The Hole

1 egg
1 slice bread
1 Tbsp butter
1 tsp bacon bits
1 tsp parmesan cheese
salt and pepper

Cut a hole in the slice of bread with a biscuit cutter, the rim of a
small glass, or a knife. Melt butter in a frying pan over medium-high
heat. Put bread in pan and sprinkle bacon bits, cheese, salt and pepper
in the hole. Top with egg and a sprinkle of cheese and fry for 2-3
minutes before flipping. Fry other side for 2-3 minutes and then serve.

Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

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Ariane Duarte's Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

Beef tenderloin filet
1 head cauliflower cut up in 1 inch pieces
2 small-medium Yukon gold potatoes. Peel and cut in 1 inch pieces
2 cups heavy cream
salt and white pepper
black pepper
3 sprigs thyme parsley, chopped
garlic
butter
lemon juice

FILET
1. Season beef tenderloin filet generously with salt and black pepper,
chopped parsley, garlic, butter and lemon juice.
2. Grill on each side 4 minutes. Let rest.

PUREE
1. Place everything in a 1 quart pot and cover.
2. Let come to a boil and simmer on low for about 35 minutes, until
everything is soft.
3. Discard thyme.
4. Put cauliflower and potato mix in Quisinart.
5. Reserve cream.
6. Puree. Add cream as needed. Continue pureeing until smooth.
7. Season with more salt and pepper, if needed.
8. Keep warm in crock. Serves 10-12.

P.E.T.A's All-American Apple Pie

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P.E.T.A's All-American Apple Pie

Ingredients for the Crust:
2 cups unbleached all-purpose flour
1 tsp. salt
1/4 cup cold water
3/4 cup solid vegetable shortening

Ingredients for the Filling:
1 3/4 lbs. Golden Delicious apples, thinly sliced
1 3/4 lbs. Granny Smith apples, thinly sliced
3/4 cup sugar
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 Tbsp. unbleached flour

3 Tbsp. Earth Balance margarine, diced
1 Tbsp. soy milk
1 Tbsp. Florida Crystals sugar
Large pinch of ground cinnamon

Method for the Crust:
In a bowl, combine the flour and the salt. Mix the water with 1/3 cup of
the flour mixture to make a paste. Set aside.

With a pastry cutter or a fork, cut the vegetable shortening into the
remaining flour mixture until the texture is "pebbly." Add the paste and
mix well. Shape into a ball and divide into 2 parts.

Lightly flour a clean countertop and rolling pin. Roll 1 portion of the
dough at a time. Roll from the center out, lifting the roller at the end
of the dough (rather than rolling back and forth). Roll to a 1/8-inch
thickness.

Have an 8- or 9-inch pie pan ready. The rolled dough should be at least
2 inches larger than your pie pan. Loosen from the rolling surface, fold
in half, and place in the center of the pie pan. Unfold and gently work
into the pan, pressing lightly. Trim any excess dough with a knife.

Method for the Filling:
Preheat the oven to 400°F.
In a large bowl, combine the apples, sugar, lemon juice, vanilla
extract, and cinnamon. Let stand for approximately 15 minutes, or until
juices form. Add the flour and mix.

To Assemble:
Spoon the filling into the bottom crust and dot with margarine.
Roll out the second ball of dough to form a 13-inch round circle. Drape
over the filling.

Seal the top and bottom crust edges together and trim any excess dough,
leaving a 1/2-inch overhang. Fold under and crimp decoratively with a
greased fork.

Brush the pie with the soy milk. Combine the sugar and the cinnamon in a
small bowl and sprinkle over the pie.

Transfer to a baking sheet and place in the oven.

Immediately reduce the temperature to 375°F. Bake for approximately 2
hours, or until the crust is golden brown, the apples are tender, and
the filling is thick and bubbling. If the edges are browning too
quickly, cover with foil.

Serve warm or at room temperature.

Turkish Style Pizza with Ground Beef (Lahmacun)

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Turkish Style Pizza with Ground Beef (Lahmacun)

1 package Original Tortillas (Flat Bread, 10 pieces), or 5 pieces of
Middle eastern style pita, separated
500 gr lean ground beef
2 medium onions
1 cup parsley
1 tbsp red pepper paste
2 large tomatoes, seeds discarded
1 tsp flaked peppers
1 garlic clove
1 tsp salt

Use a mixer to chop and mix all the ingredients except the ground beef.
Then knead it with the ground beef. Refrigerate for an hour, then leave
it outside for 20 minutes.

Set the oven to grill (broil). Have two oven trays ready. Take some
mixture with the spatula and apply on the flat bread evenly as a thin
layer. Place two per oven tray and put the trays on the second rack from
the top in the oven. Bake for about 3-4 minutes, making sure not to burn
the edges of the pitas.

Place a paper towel at the bottom of a large pot. Fold the cooked
Lahmacun in half and put them in the pot to keep them warm with the lid
closed. When all are baked, serve with the Side Salad for Kebabs and
Ayran while they're still warm.

Sumac comes from the berries of a wild bush which grows in the
Mediterranean. The berries are dried and crushed to form purple-red
powder. The flavour is sour and fruity. It's mostly used with Kebabs,
preferred to lemon for sourness.

Queer Eye Cuisine

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SPINACH AND RICOTTA RAVIOLI
Ingredients for pasta:
1 lb. bread flour (3 ½ to 4 cups)
5 fresh, large eggs (preferably organic)
semolina flour for dusting

Ingredients for filling:
1 ½ cups Sheep's Milk Ricotta cheese
½ cup Cacio de Roma cheese
3 to 4 tablespoons of Pecorino Romano cheese
Cooked Spinach (not too much)

Start with your flour in a small pile. Make a well in the center of the
pile. Add the eggs, breaking them up slightly as you bring flour in from
the sides. Keep doing this until it becomes dough-like, at which point
you can use your hands. Work the dough until it's smooth and elastic.

Wrap in plastic and put it in the refrigerator to rest for 60 minutes.
While the dough is resting, you can make your filling: simply mix the
cheeses together.
When you remove the dough, divide it into two sections. Roll each
section into a ball.
Re-cover one of the balls. With the palm of your hand, flatten the other
one slightly. Then begin to roll it out with a rolling pin. Repeat this
process, making sure to keep your dough well dusted with flour until you
have a thin layer of pasta. NOTE: A pasta machine may also be used for
this part.

Divide your pasta into two separate layers and lay them out on a floured
surface.

Place heaping teaspoons of the mixed cheese and spinach filling all
along the middle of one layer, spacing them about 2 inches apart. Brush
the pasta with water lightly with a pastry brush. Then take the second
layer and lay it over the first. Press the layer down against the first
layer, gently covering the mounds filling, making sure to fit it snugly
around the filling without tearing the pasta. Once you have completed
this process along the entire length of the pasta, you can cut it into
individual raviolis.

The raviolis will be ready to cook immediately in boiling water for
about 3 minutes but remember that these are really delicate. Stir the
water when cooking but be careful not to touch the ravioli itself.

MARINARA SAUCE (THE BEST TOMATO SAUCE FOR RAVIOLI)
Ingredients for tomato sauce:
2 small Spanish onion, minced
6 tablespoons butter
3 cans of Italian San Marzano tomatoes, peeled, cored and seeded
1 handful of basil leaves, kept whole or hand-torn into smaller pieces
Salt and freshly ground pepper
Heavy cream (optional)

In a thick-bottomed pan or 3 quart saucepan, warm and melt the butter
over medium-low heat. Add the onion and cook, stirring occasionally,
until it is soft and translucent.

Crush the tomatoes with a fork or by hand and add them to the pan. Cook
until the tomatoes break down and become sauce-like, roughly 15-20 minutes.

For a creamier sauce, add some room temperature heavy cream - quarter
cup, more or less.

Season with salt and pepper and add the basil. Serve over the ravioli.

Treasure Bars

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Treasure Bars

Heat oven to 350°. Grease and flour a jelly roll pan.

Combine:

2 cups flour
1/2 cup brown sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup margarine
3/4 cup milk
1 tsp vanilla
2 eggs

Stir in:

1 cup chocolate chips
1 cup maraschino cherries (drained and chopped)
1 cup salted peanuts (chopped)

Put in pan and bake 25-30 minutes.

Icing:

2 cups confectioners' sugar
2 TBS margarine (softened)
2-3 TBS milk
1/2 tsp vanilla
1/2 square melted baker's chocolate

Spread icing over warm bars, drizzle melted chocolate. Cool and cut into

bars. Makes 3 dozen. Do not freeze, store in an airtight container.

Banana Pancakes

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Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt       
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed


Combine flour, white sugar, baking powder and salt. In a separate bowl,
mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for

each pancake. Cook until pancakes are golden brown on both sides; serve hot.

English Bread Pudding [slow cooker]

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English Bread Pudding

From the Kitchen of:  Marie
Source:  English relatives who swear it is fit for the Queen.

      16   slices  day-old, firm-textured white bread (about 1 small loaf)

      1-3/4     c.      milk

      1 pkg.    mixed dried fruit (8 oz.) cut into small pieces
      1/2        c.      chopped nuts
      1     med.    apple, cored and chopped
      1/4       c.      butter or margarine, melted
      1/3    c.      packed brown sugar
      1               egg, slightly beaten
      1     tsp.    ground cinnamon
      1/4        tsp.    ground nutmeg
      1/4  tsp.    ground cloves

Tear bread, with crusts, into 1- to 2-inch pieces. Place in Crockery Pot. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apple. Combine remaining ingredients in small bowl. Pour over bread mixture. Stir well to blend. Cover and cook on low 31/2 to 4 hours or until skewer inserted in center comes out clean.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/engbrdpud.html

Chinese Style Country Ribs [slow cooker]

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Chinese Style Country Ribs

From the Kitchen of:  Sylvia
Source:  Crockery Cookery

      1/4        c.      soy sauce
      1/4      c.      orange marmalade
      2 tbsp.   catsup
      1   clove   garlic, crushed
      3 to 4     lbs.    country-style spareribs*

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Makes 4 to 6 servings.

*Also known as farm-style ribs. Regular spareribs may be substituted.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/chnsribs.html

BAKED CHICKEN BREASTS

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BAKED CHICKEN BREASTS  

1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 c. plain low fat yogurt
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash of garlic powder
3 chicken breast halves (skin removed)
3/4 c. crushed corn flakes

Blend all ingredients except chicken and corn flakes; mix well. Pour yogurt mixture over chicken and let set in refrigerator overnight. Next day coat each piece of chicken with corn flake crumbs. Place in a shallow non stick baking dish. Bake at 350 degrees for 45 to 60 minutes or until golden brown. Baste once during baking.

Find this recipe at:

http://www.cooks.com/rec/view/0,1939,148186-234203,00.html

CROCK POT CHICKEN NOODLE SOUP [slow cooker]

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CROCK POT CHICKEN NOODLE SOUP  

1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.

While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.

Serves 8-10

Find this recipe at:

http://www.cooks.com/rec/view/0,1612,157181-240202,00.html

CONFETTI LATKAS

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CONFETTI LATKAS

2 med. onions
1 med. sweet potato
6 med. carrots
6 med. potatoes
1/2 c. matza meal
Salt & pepper to taste
6 eggs or egg beaters for low cholesterol

Grate onions, carrots and potatoes. Mix in matza meal, seasonings and eggs. Spoon into hot oil. Turn once, fry until golden brown.

Find this recipe at:

http://www.cooks.com/rec/view/0,1946,145176-248203,00.html

POTATO LATKAS

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POTATO LATKAS  

3 to 4 lg. potatoes, peeled and grated
1/4 c. minced or grated onion
1 heaping tbsp. flour
2 tsp. coarse kosher salt
1/3 tsp. baking powder
2 egg yolks, beaten
2 egg whites, beaten until stiff

Mix above ingredients in order given. Make sure to rinse potatoes to remove starch and pat dry with paper towel. Fold in egg white to batter. Fry mixture in oil about an inch deep. Drop batter from teaspoon. Fry to golden brown on both sides. Serve with applesauce.

Find this recipe at:

http://www.cooks.com/rec/doc/0,1850,156161-255203,00.html