Hanukkah starts very very soon - Motzi Shabbos.  That means I need to have all my preparations ready before Shabbat. 

We are having some friends over for Havdalah and Hanukkah.  We will have latkes and sufganyot to celebrate the holiday.  To balance out all the oily foods, we will have veggies with hummus and beef barley soup.  I am also making cut out cookies.  I will have some decorated nicely for the guests to eat and some undecorated for the kidlets to decorate.

Abba made a really cool hanukkiah that will sit outside and truly publicize the miracle.  All the others will be on our card table next to the door and in front of the window thus satisfying everybody's traditions. 

We will be using this sufganyot recipe for the party. It is tried and true.  It is easy to make in advance and let rise for ages in the fridge and then just fry up after Havdalah. 

  • 1 pkg yeast
  • 1/2 c warm water with 1 TBS sugar added
  • 1/2 c milk
  • 1/4 c sugar
  • 1 tsp salt
  • 1 egg
  • 3 1/2 c flour
  • 1/4 c oil
Dissolve yeast in warm water.  Scald the milk, then add shortening, sugar, and salt.  Add milk mixture to yeast mixture.  Stir well then add egg.  Gradually beat in flour.  Knead for several minutes.  Refigerate until ready to use. When ready, roll flat and cut into balls then fry until golden.  Fill with jelly and roll in powdered sugar.


Popular posts from this blog

Recipe Redux - Sesame Mango Salad

Girl Scouts

Food Finds