Pam R

Thanks, Mitch! And here are some other recipes (for the ones I shared earlier).

I do bake mine with butter, but if they need to be parve, people use margarine. I've never made a recipe with oil that I liked, but if I had to, I'd use a good margarine (there are a few okay margarines out there now - much better than they used to be, like Earth Balance). Having said that, I can't remember when I last made a batch with something other than butter.

See, everybody says this, but the only bad ones I've ever had are the mass-produced ones from large bakeries. Any that my grandmother or mother baked when I was younger were delicious and once I started making them myself, well, I like those too.

You should make some.

Yep, A/P flour for the regular dough and a mix of A/P and whole wheat for the graham wafer. I do know our A/P flour is different up here -- I think it's higher in protein/gluten.

Anybody make any hamantaschen in the last 10-11 years? 😁 This year I made: Prune, apricot and poppy seed in vanilla dough Raspberry almond frangipane Raspberry cheesecake in graham wafer crust S'mores (just used some chocolate chunks and marshmallow fluff in graham crust)

Sad to hear of her passing. She was a wonderful contributor here and will be missed. May her memory be for a blessing.

A shonda!! (Kidding!) 🤣

Is that a Jewish latke? My Jewish-Polish baba (who would be 120 now) made them just like I do - shredded potato, onion, salt, pepper, egg and maybe some extra starch. She would most likely have made a garlicky brisket to go with them for a holiday meal, and since she was orthodox would never have served with any dairy products. Now, I'd say they were both latkes, because latkes really are just a pancake and I've made many varieties over the years (sweet potato, zucchini/ leek, beet/ chevre, corn, cauliflower, etc) but the potato/ onion/ egg mix is probably the most

Yes. It depends on what kind of potato you use though. I've been using Yukon Gold lately and there isn't much starch in the bowl, so I add flour (or potato starch if they need to be gluten free). But just mix the starch back in with the eggs and seasonings.

Gmar chatima tova!!

For soup or not for soup? (For soup we stick with meat/onions/potato) but just to eat on their own, browned in butter and served with sour cream? Well, you could go so many ways.. )

My baba and great aunts definitely made all of the traditional foods like kreplach and knishes (and would even come into my mom's catering business to teach our staff how to make the stretch dough for knishes). We grew up with the meat filled ones for soup, or they were filled with pressed cottage cheese or potato/onion. And not my favorite, but if somebody found some wild Saskatoon berries and picked them for her, my grandmother would make them filled with berries.

I think most (many?) people use more of a pasta dough, but we've always done them with a perogie dough -- maybe it depends on where your ancestors are from? It makes sense to me that my eastern European/Russian ancestors make something that's more comparable to dumplings from that region than something closer to a tortellini (though my people probably come from Italy, they put in a long time in Russia/Poland before coming to Canada).

Check out my infamous (in my mind) eGullet Kreplach demo! Basically soup chicken (or beef or leftover roast or. . etc) ground up with caramelized onions and a little boiled potato to bind it. Shana tova!