Pam R

Brian, I'm so glad you made some! I wish my parents made them when I was 5 years old.. They should freeze fine for you. Last year I had to make them live on a morning TV show, so I froze some, I put some in the fridge, I had all mutations of the dough ready to go in case anything happened. The frozen ones thawed and fried beautifully. Since it was a success my mom, er, I mean boss, had me do some at work as well. I'll be doing the same as you this year, people are already placing orders. Chag Sameach!

We've catered lots of weddings over the years - it's not an uncommon arrangement. At least here, there doesn't seem to be a standard payment plan for weddings these days. We see weddings that the bride and groom pay for, the bride's parents, both sets of parents split the wedding and yes, when the parents are asked to pay for their guests. That would be ASKED though, not told. Hate to have the dissenting opinion, but it's not unheard of. (Having said all of that, you seem to have come to a decision you're happy with - I hope you can enjoy the wedding!)

Michelle - I had to look siniya up to see what it is - sounds delicious! Shabbat Shalom!

Thanks for the tips Alana - and the tip name! That was buried in the deep recesses of my brain.

You can just add them - thanks!

You forgot the words "in RecipeGullet" in your request! As the P&B Posting Guidelines state, it makes it much easier for everybody to find recipes later on if they're entered into RecipeGullet.

I'm always afraid that the pre-filled ones will open when I'm frying them (though they never have). And they're also more time consuming. But, I think they may be a little bit easier. You don't have to deal with filling the piping hot doughnuts. The added bonus with filling them after is that you can use things like pastry cream - fillings you wouldn't want to fry (though do let them cool a little before filling). Now, for filling them after frying, I've used several different things. Last year I used squeeze bottles - but found it difficult to get the tips inserted enough to fill the doughnut well. Finding the tip I posted above helps a lot. You need something sharp. If you don't have / can't find that tip, use a small paring knife to cut a small hole into the side, then use a squeeze bottle or plain tip for filling.

Shh.. I had to use up the scraps! I'll attempt it: Sufganiyot (plural) - soof-gah-nee-yote (the last o is somewhere between a hard and soft o - can't think of an English word it rhymes with) Sufganiya (singular) - soof-gah-nee-ya

Sufganiyot Every year, at some point between late November and late December, Jewish families celebrate Chanukah. In the most basic (and food related) way, this holiday celebrates a miracle - the miracle of oil. A small vessel of oil meant for a very important oil lamp, contained only enough oil to last one day. The miracle was that it lasted for eight days, enough time for more pure olive oil to be made. To remember the miracle, Jewish homes stock up on oil for frying traditional foods throughout the eight nights. Perhaps the best known Chanukah treat is the latke (potato pancake). But there are other traditions - in Israel (and my hometown), sufganiyot are popular. Better known (in English) as jelly-doughnuts or jam-busters a sufganiya is a yeast doughnut (no hole), fried until golden brown, filled with sweet fillings and rolled in sugar (or iced). Preparing the Dough Click here for the recipe in RecipeGullet. Ingredients: all-purpose flour, sugar, instant yeast, kosher salt, cinnamon, allspice, eggs, vegetable oil, warm water (missing from picture, oil for frying, jam or jelly for filling and extra sugar for rolling). Place all of the dry ingredients into the bowl of a food-processor. (This may also be done by hand or using a stand mixer fitted with a dough hook, but I prefer the food-processor.) Buzz it for about 5 seconds, to mix everything together. In a small bowl or measuring cup, whisk the egg, egg yolk, oil, and water together. The water should be just warm to the touch - not hot. With the food processor running, carefully pour the liquid into the machine. Let the machine work for 1-2 minutes, or until you have a well-mixed, soft dough. You may need to hold onto the machine as it does it's work. If it's too dry, add a little water; too wet and sticky, add a little flour. Turn the dough out onto a lightly floured work-surface. Knead until you have a smooth ball of dough. If the machine did enough of the work for you, it should only take a minute or so of kneading to get it to the proper state. Oil a large bowl, turning the dough over in the bowl so it's lightly coated with oil. Cover with plastic wrap and set aside to rise for 1 to 1 ½ hours, or until doubled in volume. Tested - it's at least doubled in volume and nicely relaxed. Ready to proceed. Cut the dough in half so it's easier to work with. Then choose one of the following techniques for making Sufganiyot. Technique #1 - Frying and THEN Filling Lightly flour your work-surface and rolling pin. Roll the dough out so that it's approximately ½" thick. Use a round cookie cutter to cut the dough into circles. You can make these whatever size you like - I usually use a 2" round. Place the rounds onto a baking sheet lined with parchment paper, cover with plastic wrap and let them rise for about 20 minutes, or until they've almost doubled in thickness. While the rounds are rising, heat about 1" of oil to 350 degrees for frying. I always make these in a large electric frying pan - there's a lot of surface area and I find that it keeps a constant temperature. If you don't have one, this can be done in a pot on the stove - just use a thermometer to make sure the oil is 350 and be very careful while frying. When the oil is hot and the rounds have risen, carefully transfer a few of them to the oil. Don't overcrowd the pan - they should be in a single layer and have a little floating room around each one. Cook for 1-2 minutes , or until golden brown, and then carefully use two large spoons to turn them over. Fry the second side until golden brown. Using a slotted spoon, remove the sufganiyot from the oil and place on a baking sheet lined with paper towel to drain. Cool just until you can handle them. Fit a pastry bag with a 4 mm 30-5 Kaiser Pastry tip (this is a tip that has a long, narrow tube with an angled end that is easy to insert into the doughnut). Fill the bag with a jam or jelly of your choice (you can use icings, pastry creams, Nutella - whatever you like). Holding a sufganiya in one hand, and the pastry bag in another, insert the tip into the side of the doughnut. Gently squeeze the bag as you slowly pull the tip out of the sufganiya. Immediately roll the sufganiya in icing or granulated sugar (place a layer of sugar onto a large plate for this step). Do the same with the rest of the sufganiyot and serve as soon as possible. These are best eaten right away - or within the same day. Technique #2 - Filling and THEN Frying On a lightly floured work-surface, roll the dough out until it's approximately 1/4". Use a circular cutter to cut the dough into rounds (same as above, but the dough is half the thickness with this technique). Brush the edges of ½ of the rounds with the egg white Then place about 1 tsp. of jam or jelly in the centre of each round that's been brushed. Place another round of dough on top of the filling. Then carefully pinch the two pieces together. Make sure the two halves are completely sealed. Do the same thing with the rest of the rounds and then place them all on a baking sheet lined with parchment paper and cover with plastic wrap. Let them rest for about 20 minutes, until they've risen again. While the sufganiyot are resting and rising, heat the oil the same way you would for technique #1. Follow the instructions for frying them as well. Once they've been fried and drained on paper towel, roll them in sugar, serve and enjoy.

Sufganiyot (Jelly Doughnuts) A favorite for Chanukah. Golden brown yeast doughnuts filled with your choice of jam or jelly and rolled in sugar. 2-1/4 c flour 1/4 c sugar 2 packets quick-rise, instant yeast 1/4 tsp kosher salt 1/4 tsp cinnamon 1/4 tsp allspice 1 large egg 1 large egg yolk 2 T canola oil 1 c tepid water 1 large egg white -- *for Technique #2 oil -- for frying jam or jelly -- for filling icing sugar or granulated sugar -- for rolling For step-by-step instructions with photos, click here. Keywords: Dessert, Kosher, Jewish, Deep Fryer ( RG1879 )

I had some really ripe bananas, so I thought I'd give the Black-And-White Banana Loaf a shot. There were problems - but all of them were mine. I baked it at work today (I figure if I bake it at work, I can have a slice or two and share the rest with customers). But at work I don't have the called-for loaf pan. I did have a couple of much smaller loaf pans, so I divided the batter between the two. I baked it in the convection oven so I put it in at 300 (rather than 325) - and just kept my eye on it. About 2 hours after I mixed and baked, we discovered that the new dry-measuring cup I used for the sugar was way-off. Instead of 1 cup of sugar there was probably 1 1/2. Having said ALL of that, it was still extremely good. I need to try it again, to see if the moisture level, sweetness, etc. changes drastically. But it's all gone - so everybody else thought it was great too! I can't imagine how good it will be when I actually follow the directions

Yesterday, at about 4:30 PM I had one of those "there is no way I can wait until I get home tonight for dinner - I need something now" moments. So in my very fancy bowl I had some of the Roasted Red Pepper soup I made the day before. Garnish with soup croutons that my father keeps a container of on his desk. Tasty And Fun! (yes, they're shaped like little fish)

These arrived, again. And two more - but what they were escapes me at the moment.

A Canadian pint is 20 oz. (US 16 oz.). Then logically, a Canadian quart is 40 oz. (Us 32), etc. Maybe that's why everybody should switch to metric. A litre, is of course a litre everywhere (though it's a liter in some places).

It's cheating, but red peppers weren't too expensive at the wholesale this week, so I bought a case. Yesterday I roasted 40 lbs. of peppers - today I peeled them and right now they're simmering in a pot with some other goodies. I'll take the immersion blender to them - and take 1 or 2 litres home with me!

Omnitsky's is a kosher butcher shop.

Eclairs are actually quite easy to make .... and inexpensive.

Oh my. I haven't been online all day and I feel like I've missed days of your foodblog but it's just beginning! What fun. I kid you not, my Baba and especially my Zaida (grandmother and grandfather) Shapiro would have approved of this sandwich. (Really, my mother was a Shapiro). Hot mustard?

Fantastic. I must admit ... I've never had fruitcake. Not much call for it around here and I've never had the desire to try one. This makes me want to try it. Sorry - rules are that recipes must be in RecipeGullet. Consider this a PM! (If you could put anything together for RecipeGullet we'd appreciate it.) Great job!

Kaplan's isn't listed on the BCK's website or on the Shamash or Kosher Delight kosher restaurant database.

I've never seen these before.. do they taste like a pineapple? guava? pineapple-guava hybrid?

I just tried Dorie Greenspan's cc cookie recipe. Didn't flatten them before baking, but they spread out beautifully and were golden brown and slightly crispy on the edges and still soft and chewy in the middle. and buttery. And slightly salty That's how I like them.

Don't forget, we have lots of members in other countries... it's not Thanksgiving everywhere.... I'm just sayin'..

A gentle request/reminder to return the conversation back to your Senor Rooster's dining experiences please. Thanks, Pam

The directions on the matzo ball mix box or matzo meal box? Which brand?