| Issue #35, November 23, 2007 |
Treats For Hanukkah
A long, long time ago the Jewish people were having a rough time and amongst all of their problems, the thin they needed most was oil to light their menorah. Judah and the Maccabees searched all over the town and they were only able to find enough oil to burn for one day. It would be many days before they could produce more oil, so they prepared for the worst. The oil burned through one day and the people were thankful. But then it lasted another three days and the people were happy. Then the miracle happened - the fire burned for eight days, lasting until there was more oil to replace it. And so began the festival of lights with the miracle of the fire that burned for eight days. Each year we light the menorah for eight nights in memory of our ancestors and celebrate with our families the miracle of Hanukkah.
There are many delicious Hanukkah treats that we can bake with our families.
Marshmallow Dreidles
Ingredients:
Decorative toothpicks
Large marshmallows
Hershey kisses
Edible markers
Directions:
Push one marshmallow on the toothpick. Next place the Hershey kiss, point facing down, on the toothpick. Then, take your edible markers and be creative with your colors and designs or traditional by using a blue marker and drawing the four letters from the Jewish alphabet on each side. The letters are Nun, Gimel, Hei and Shin.
Marainge Stars
Ingredients:
2 egg whites
Six drops of blue food coloring
1/3 cup sugar
1/8 tsp cream of tartar
Directions:
Cover two baking sheets with parchment paper and pre-heat oven to 300 degrees. Add cream of tartar to egg whites and beat with a mixer. Next, add one tablespoon of sugar at a time, mixing until the sugar is dissolved and stiff glossy peaks form. Then add the food coloring and place the mixture into a pastry bag or a regular plastic food storage bag. Pipe out little stars of David about 2 inches in size onto the baking sheets. Place in oven and immediately turn the oven off. Leave in the oven to dry for one hour.
Rugelach
Ingredients:
1 pkg cream cheese
3/4 tablespoon cinnamon and sugar mixed together
9 tablespoons seedless raspberry or apricot preserves
1 cup finely chopped pecans
2 1/2 cups flour
1 cup butter (cut up into pieces)
Directions:
Pulse flour and butter in food processor until butter is throughout. Next, add cream cheese and process until dough holds together. Divide dough into thirds. Then pre-heat the oven to 350 degrees and grease a large cookie sheet. Flour a surface and roll out sections of dough into 10-inch circles. Spread 3 tablespoons of preserves evenly on top of each circle. Sprinkle 1/3 cup pecans onto each circle and sprinkle cinnamon and sugar on each. Cut each circle into 16 wedges and begin from the outer edge rolling each one in to the middle. Transfer rolls to cookie sheet and bake for 15-20 minutes.
No-Bake Jelly Donuts (children under 5 can make these on their own!)
Ingredients
2 slices of fresh white bread
Jelly
Tongue depressors
Dreidle cookie cutters
Directions:
Use the tongue depressor to spread jelly on the bread. Place two pieces of bread together. Cut out dreidle shape by using the cookie cutter.
Edible Menorahs
Ingredients:
Pretzel sticks
Bananas
Directions:
Cut banana in half by slicing it down the middle lengthwise. Place eight pretzel sticks into the banana like candles. Say the blessing over the candles and gobble up the delicious treat!
Everyone enjoy the time with your families and have a happy Hanukkah! Mazel tov!
Recipes for stars, dreidles and rugelach courtesy Ciao Chow Cooking in Louisville, Kentucky.
- Lauren Isenberg
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