Prep Time: About 1 hour

Cooking Time: 30 minutes

Eating Time: About 5 minutes

 

Here are the ingredients-use them in an exact manner or I will hunt you down.

• Eight large or ten medium peeled IDAHO BAKING POTATOES

• One large whole peeled yellow onion

• One large egg

• One cup of ALL PURPOSE Flour OR Matzoh Meal (I prefer Flour)

• Two tablespoons of Minced Garlic Powder OR one crushed Garlic clove

• One teaspoon of KOSHER Salt

• Half a teaspoon of white pepper

• Peanut Oil

• Regular Sour Cream

• Apple Sauce

• Powdered Sugar

• White Sugar  

First, add about one half inch total depth of peanut oil to a large non stick frying pan (I have tried using iron and aluminum pans, but they get too hot and the latkes stick too much) or two or three pans (if you are making more than this recipe for a large gathering, you need additional pans).  Heat pan for several minutes on very low heat just to get oil moderately hot.  You don’t want to heat the oil intensely and quickly.

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Peel the potatoes, but make sure as you are peeling them, you drop the peeled ones into a bowl of cold water to keep them from discoloring.  After peeling, grate them on the fine grate side of your standard box grater into a large bowl (do not use the large grates-lots of people do for potato pancakes).  I pat dry each potato with a paper towel so it does not slip out of your hand while grating.  

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After grating the potatoes, grate the onion into the potatoes (don’t cry into the batter).  Add egg, flour, garlic salt and pepper and stir with wooden spoon.  The potato batter should not be a too lumpy, but be careful not to make it stiff.  If watery, add more flour or matzoh meal.  Do not let the mixture sit-it will discolor.  The batter must be cooked right away.

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Take a half of regular spoon of batter and place in oil.  It should immediately start frying hard.  If the batter sits in oil not frying moderately quickly, heat up oil, but be careful not to make oil too hot.  Once the oil is hot enough (again, throw a little batter in to see if it is not hot enough), start spooning batter into pan, and flatten into a two to four inch pancakes-NOT TOO THICK- and cook each side for about two minutes until brown and crispy. The edges should be quite well done   Remove latke and dry excess oil off on plate covered with paper towels.  Then serve latkes immediately or place on ceramic plate.

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Do not stack pancakes while waiting to serve them-they get greasy if they are placed one on top of the other (made that mistake before). If you have to wait to serve, place latkes on baking sheet and put in oven at 250 degrees-but not too long.   Any left over latkes can be frozen in aluminum foil-they reheat very well-bake them in toaster oven at 425 degrees for fifteen minutes frozen or ten minutes thawed.

 

Serve with white sugar, powdered sugar, REGULAR sour cream, or apple sauce.  By the way, Target has some great varieties of apple sauce, like Apricot Apple Sauce. 

Make about 20-25 pancakes.

PREP TIME: ABOUT 10 MINUTES

COOKING TIME: 20 MINUTES

EATING TIME: ABOUT 15 MINUTES

 

Ingredients

• Two cups of 2% Organic Milk or 1 3/4 cups of Plain Almond Milk (less calories and nuttier taste) 

• One tablespoon of Cinnamon 

• One cup of Old Fashioned Quaker Oats

• One small Granny Smith apple

• 1/2 Banana

• 1/2 cup of mixture of raisins, dried cranberries, and dates 

• 1/2 cup of blueberries

• 1/4 cup of chopped pecans or nut mix 

• Two table spoons of brown sugar-optional 

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First, add milk into medium sauce pan and start to heat pan on low setting . Sprinkle Cinnamon into milk.  Add cup of oats and mix.  Peel and section small apple into slices.  Cut each slice into several pieces into pot.  Peel banana and slice very thin sections into pot.  Add dried fruits and blueberries and nuts.  Increase heat to medium setting, stirring ingredients every two or three minutes. First, add milk into medium sauce pan and start to heat pan on low setting . Sprinkle Cinnamon into milk.  Add cup of oats and mix.  Peel and section small apple into slices.  Cut each slice into several pieces into pot.  Peel banana and slice very thin sections into pot.  Add dried fruits and blueberries and nuts.  Increase heat to medium setting, stirring ingredients every two or three minutes.  Cook for about 7-10 minutes (I usually start the coffee at this point), then reduce heat back to low for another 2-3 minutes. 

If cooking with Almond Soy Milk, reduce liquid for a minute or two more.  Make sure to keep stirring and scrapping bottom of pot with spoon to prevent burning.  When most of liquid is reduced, spoon out into mugs or bowls and let sit for a minute or two-it should be very hot when taken out of the pan. 
It should be naturally sweet without adding brown sugar, but go for it if you want a tasty sugar high to start your day. 

 

Makes two portions

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Kurly's Coffee Cake: 

Prep Time: About 25 minutes

Baking Time: 50-60 minutes

 Ingredients

 Batter: 

• 1 cup of Butter-softened

• 1 1/2 cups of sugar 

• 2 large eggs

• 1 cup of sour cream

• 1 tablespoon of vanilla extract

• 2 cups all-purpose flour 

• 1/2 teaspoon Kosher Salt

• 1 1/2 cup of fresh blueberries or 1 21 oz. can of blueberry pie filling

• 1/4 cup of chopped pecans or nut mix 

• 1 tablespoon of cinnamon

Topping: 

• 1/2 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 teaspoon cinnamon

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Preheat oven to 350 degrees.  Add softened butter, sugar, eggs, sour cream, and vanilla in a large bowl and beat with an electric mixer for 2 minutes.  Then add the flour, baking powder, salt and cinnamon and mix by hand until combined. Spread half the batter in the bottom of a greased 9 x13 inch pan.  Top with most of the blueberries (leave a few to sprinkle on top) or entire can of blueberry pie filling and the rest of the batter. 

In a small bowl, prepare topping by combining the granulated sugar, packed brown sugar and cinnamon.  Sprinkle the topping on top of cake (and add the rest of the fresh blueberries).  Bake for 50-60 minutes-test with knife to make sure it is cooked through.

 

Makes ten great slices.