Recipes Blog

Chanukah Jelly Doughnuts (Soufganiot)

by Marcy Goldman

Makes 2 to 21/2 dozen doughnuts, depending on size

Easy to prepare in advance (the dough can be refrigerated the day before frying), these plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional Chanukah latkes, or potato pancakes. I discovered soufganiot a while back when an Israeli friend, Micha Avni, commented that latkes were not the only festive Chanukah food. As a mom, a baker, and a food writer, I was thrilled to find something new to engage readers and my own three sons during the 8-day holiday. No one ever says no to doughnuts, and this two-biteful variety fits any appetite perfectly. I generally make a double batch of dough, refrigerate it, and pinch off portions as needed for fresh treats or for taking along to a Chanukah party. I usually make this dough in the bread machine (on the Dough cycle). You can sprinkle fine sugar over the doughnuts or fill them with jelly, as is more traditional. I make both filled and unfilled doughnuts.

Sweet Potato Casserole by Howard Norkin

Thanks Howard, for this recipe for Thanksgiving Sweet Potato Casserole! We can't wait to try it!

Ingredients 
5 pounds sweet potatoes or 2 (40oz) cans yams
1 large can crush pineapple, reserve some juice
1 1/2 teaspoons ground ginger
1 egg
4 tablespoons melted margarine
3/4 cup brown sugar
1/4 cup rum
salt and pepper
1 cup chopped walnuts
mini marshmallows 

Preparation
preheat oven to 350

Grease casserole dish. Mash potatoes, stir in all ingredients except chopped walnuts and marshmallows.Spread mixture into casserole dish and top with chopped walnuts. Cook 45 minutes. Add mini marshmeallows to cover top and continue cooking untill marshmallows are browned.

 

 

 

Thanksgiving Recipes: Overnight Turkey Recipe and Simple Cornbread Stuffing

By Andrea Watman

We're sharing some of our favorite recipes - ones we've received great feedback from. These are tried and true and you won't believe how easy they both are to prepare and how delicious they will be on Thanksgiving day!

Andrea’s Overnight Turkey Recipe and Andrea's Simple Cornbread Stuffing

Share Your Recipes
We'd like to know your favorite recipes! Comment us your recipes (or email them to [email protected]) and we'll post new recipes that we receive and we'll send you a thank you gift. Hopefully we'll get to share an entire Thanksgiving Dinner's worth of recipes with you all before the big day arrives

Andrea’s Overnight Turkey Recipe

The very best part of Thanksgiving is sitting down at a table crowded with my family and friends - the worst part is having to cook a big meal in my apartment size oven.

There were many years that I would get up at 6 in the morning to start the turkey – and I would be exhausted by the time we sat to dinner. I began to dread the holiday.

I am a night person and had to come up with a solution. One year my father, Nathan, recommended that I stay up all night and cook. I knew he was joking – but why not cook and sleep at the same time!

So be brave and try my overnight turkey – you will awake to a house that smells divine, an oven that is perfectly warm and ready to be filled with stuffing, yams and pies.

This recipe works best with a large bird.  I prefer a turkey that is 20 – 22 Lbs. You will also need an instant read thermometer so that you can be totally convinced that the turkey is fully cooked.  I start at 11:00 pm – so that by midnight the kitchen is cleaned and the turkey is cooking all by itself. When I awake I have a fully cooked turkey and empty oven. 

Since this turkey is going to be cooked slowly at a fairly low temperature, do not stuff the turkey cavity.  Cook your stuffing separately.

 

Andrea's Simple Cornbread Stuffing

by Andrea Watman

I make this stuffing every year. My eldest nephew Barry is a vegetarian and therefore I started making this particular stuffing for him. I used to make it with chicken livers and chicken stock –but now this is our family favorite. The addition of dried cranberries makes the stuffing colorful, and also adds a wonderful tartness. The texture is similar to that of bread pudding when cooked. 

Yes it has butter, yes it has eggs, yes it is rich, but Thanksgiving is not the holiday to worry about calories.

On a personal note - I love you Barry Seth…
It is always my pleasure to cook for you.