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December 18, 2008
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Most people can remember the smell of their favorite foods from childhood, or a kind word that was passed along with a great taste.

Jill Colella Bloomfield's Jewish Holidays Cookbook passes on some traditional holiday recipes, thereby enabling you to make those same memories with members of your family.

Each major holiday has a chapter in the book describing the holiday, its history and traditions, and what role food plays.

Here are some scrumptious Chanukah sweets to make with your children.

 
Raspberry Ponchik

(Dairy)

Polish ponchik are fried doughnuts stuffed with jelly. Eastern European Jews brought these with them as they moved to Israel. This quick and easy recipe allows anyone to celebrate Chanukah with homemade jelly doughnuts.

1 package (10 count) of premade refrigerated biscuits
24 oz. canola oil (for frying)
1/4 cup raspberry (or your own favorite flavor) jelly or jam
1/4 cup sugar
2 tsps. cinnamon

Separate biscuits and flatten them so the diameter is about 4 inches.

Place about a teaspoon of jelly or jam in the center of each biscuit. Bring the edges together to form a ball. Pinch the dough closed at the top to seal in the filling.

When all 10 ponchik are ready, pour the oil in a saucepan and bring it to 350°. While waiting for the oil to reach the temperature, pour sugar and cinnamon onto a plate.

When the oil is ready, have an adult use a slotted spoon to lower the ponchik into the oil. Cook for about 2 minutes on each side, until the dough is cooked through and golden brown.

Remove from the oil with a slotted spoon and place on the plate with the cinnamon sugar. Gently roll the ponchik to coat. Be careful, the ponchik will be hot.

Makes 10.

Here's a trick to remove some of the oil from the cooked ponchik. Try putting the cinnamon and sugar in a paper bag. When the ponchik are done, toss them in the bag and gently shake. The ponchik will get coated in the cinnamon sugar, and the bag will absorb some of the oil.

Savory Cheese Sufganiyot
(Dairy)

An unusual twist on the classic sufganiyot (pronounced Suf-gan-yot), this version of the recipe has a cheese filling that recalls the story of Judith's bravery as she fed rich cheeses to Holofernes.

3 oz. cream cheese, softened
1 cup mild cheddar cheese, grated
1 tsp. dried parsley
1 package (10 count) of pre-made refrigerated biscuits
24 oz. canola oil for frying
2 tsps. salt

In a small bowl, mix together the softened cream cheese, cheddar cheese and parsley.

Separate the biscuits and flatten each one so the diameter is about 4 inches. Place about a tablespoon of the cheese mixture on a biscuit. Place another biscuit on top and pinch the edges together so the cheese is fully enclosed. Repeat until you have five sufganiyot.

Heat the oil in a sauce pan to 350°. While waiting for the oil to heat, line a baking sheet with paper towels.

When the oil is ready, have an adult use a slotted spoon to lower the sufganiyot into the oil. Cook for 2 to 3 minutes on each side, until the dough is cooked through and golden brown on both sides.

Remove the sufganiyot from the oil with a slotted spoon and place them on the baking sheet.

While still hot, sprinkle with salt.

Serves 5.

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