Please do not attempt these recipes unless there is an adult there to help you.

Purr’s Perfect LATKA's (Potato Pancakes)

(Makes about 35 latkas)
6 Russet or Idaho potatoes
3 large eggs
1 sweet onion
3 tsp. salt
½ cup flour or ¾ cup matza meal
1 lemon
Canola oil

peel and grate potatoes
squeeze out excess starch water
squeeze in lemon juice
peel and grate onion into mixture
beat eggs lightly and add to mixture
mix all together
pour enough canola oil into large frying pan to cover latkas
heat on stove medium/medium high
add latka mixture one tablespoon at a time
turn when the edges start to turn golden brown
cover a large plate with two paper towels
when both sides are golden brown, remove and place on plate
serve immediately with either applesauce or sour cream


Jamie’s Hand-Me-Down Haroset

Only make this recipe if there is an adult there to help.

Ingredients                                      Equipment
4 large apples                                   cutting board
2 cups chopped walnuts                    knife
2 T sugar                                        large bowl
4 T cinnamon                                  peeler
2 T grated lemon rind                       grater
6 T sweet red wine                           food processor
1, Peel, core and cut apples into chunks.
2. Chop apples coarsely in a food processor and place in a mixing bowl.
3. Add nuts, sugar, cinnamon and lemon rind.
3. Add wine in small amounts. Stir and taste.
5. Adjust ingredients as desired.
6. Refrigerate until serving.
Makes 6 cups.


Rabbi Rocketpower’s Tutti Fruitti Haroset

Only make this recipe if there is an adult there to help.

Ingredients                                      Equipment
8 oz. sliced almonds                         blender
16 oz. dried figs                               large bowl  
16 oz. dried dates                             spoon
16 oz. dried apricots
¼ - ½ cup Kosher for Passover wine or grape juice
1. Combine small amounts of almonds, figs, dates and apricots in blender or food processor. (Don’t worry about exact amounts. It will come out great no matter how much of each ingredient you put in.)
2. Put on “chop” setting (about 30 seconds).
3. Put on “blend” setting (about 30 seconds).
4. Carefully empty into bowl with spoon or spatula.
5. Repeat.
6. Add small amount of wine or grape juice.
7. Press down with spoon until it has a pasty texture.

Feeds 15. Make enough for the whole week!


Rabbi Rocketpower’s
Super Secret Sufganiyot
(Doughnuts for Hanukkah)

Please do not attempt this at home unless there
is an adult there to help you.

1/2 cup warm water
2-1/2 tsp. yeast
1/4 cup granulated sugar Salt
1 large egg, beaten
2 Tbsp. oil
1-1/2 cups all purpose flour
Canola oil for frying (3 inches deep)
Confectioners sugar
Jelly (optional – any flavor)

Mix 1/4 cup warm water with the yeast and 1 teaspoon sugar. When it foams, add the rest of the sugar, salt, egg, and 2 tablespoons oil. Put flour in a bowl and then pour the yeast mixture into the flour and combine well. Add another 1/4 cup warm water and combine. Cover with a damp towel. Allow it to rise for 1 hour.

Heat the oil in a heavy pot or deep fat fryer to 350 degrees. If you don‟t have a thermometer, drop a little flour into the pot and if it sizzles, it‟s ready. Carefully put 1 tablespoon of dough into the hot oil. When the dough begins to slightly brown and puff up, remove it with a slotted spoon and place on paper towel to drain. After cooling, put the jelly into a pastry bag with a small round tip, and squirt the jelly into the middle of the sufganiot. Makes about one dozen.
Note: It is traditional to eat doughnuts and latkes on Hanukkah because they are fried in oil. It reminds us of the story of the little jar of oil the Jews found when they reclaimed the Temple in Jerusalem and how it miraculously lasted for eight days instead of one. It also adds to the fun of the holiday celebration.


Matzah Masterpiece
Aviva’s Chocolate-Covered Matzah Brittle

Only make this recipe if there is an adult there to help.

Ingredients                                      Equipment
Plain unsalted matzah                        large cookie sheet
1 cup brown sugar                                    parchment paper
2 sticks butter or margarine               medium pot
1 cup chocolate chips                       large spoon
Crushed walnuts (optional)                knife
1. Pre-heat oven to 350 degrees.
2. Line cookie sheets with parchment paper or tin foil.
3. Cover sheet completely with matzah.
4. Heat brown sugar and butter in pot until it boils.
5. Pour over matzah.
6. Bake for 5-10 minutes until topping begins to bubble.
7. Remove from oven.
8. Sprinkle chocolate chips over matzah and smear with knife. If chocolate doesn’t melt, bake for 5 minutes.
9. Sprinkle nuts if desired.
10. Refrigerate until it hardens.
11. Break into large pieces.

Makes enough for 5 people.


Heavenly Hallah

Please do not attempt this at home unless there
is an adult there to help you.

1 package of yeast (or 1 T.)
1 ½ cups hot water
about 6 cups flour
2 T. vegetable oil
3-4 T. sugar
½ t. salt
1 egg
1 egg for top

1 large bowl
1 small bowl
1 large spoon
1 large baking pan
1 towel
1 pastry brush (or unused paint brush)

Dissolve yeast in water with 1 T. sugar in large bowl (water should be hot, but not boiling). Mix egg, oil, rest of sugar, salt in small bowl. Pour mixture into large bowl after yeast foams (about 5 min.). Add flour a little at a time and stir to take out lumps. After you add about three or four cups of flour, the mixture will become too thick to stir. Wash your hands, and knead the dough by pressing down on it with your palms, adding more flour until you can make the dough into a large ball which isn’t sticky.

Keep the dough ball in the large bowl. Cover the bowl with a hot moist towel (put it under hot water, then wring it out before covering the bowl). Allow dough to rise at room temperature for about one hour. Remove towel and divide the dough into smaller balls (3 balls per hallah). Roll each ball gently until it looks like a snake. Braid each group of three snakes on a baking pan. After they are all braided, cover them loosely with a reheated towel.




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Reproductions are strictly prohibited without prior written consent of the author.