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Four Glaze Toppings for Chanukah Doughnuts

Here are easy and DIY recipes for glazing many flavors of doughnuts.

Chocolate glaze:

1 cup powdered sugar
2 tablespoons water
2 tablespoons cocoa
2 tablespoons oil

Mix in a bowl with a spoon until smooth. It should be the consistency of loose peanut butter. If it is too thin, add more powdered sugar. If it comes out too thick to spread add in a bit more water. Re mix and spread on your cooled down doughnuts!

White glaze:

Do all of the above but take out the cocoa; add in a teaspoon of vanilla extract instead

Lemon glaze:

Same as white glaze but instead of vanilla extract, add 2 teaspoons of lemon juice instead and decrease the water by the same amount

Coffee glaze:

1 cup powdered sugar
2 tablespoons water
2 tablespoons instant coffee dissolved in the water first
2 tablespoons oil

Mix the coffee and water together first to make sure it is dissolved. Then add the rest and stir to form a glaze

Other fun toppings:

When your doughnuts are wet with glaze, you can sprinkle on any kind of fun toppings such as:
Colored sprinkles
Chocolate sprinkles
Chocolate bits
White shredded coconut
Ground nuts
Or anything else you like

Chanukah Potato Latkes — THREE IDEAS!

What would Chanukah be, after all, without those old time favorites, our Latkes? Here we’ll just see different ways to serve this favorite oldie, and perhaps even a way to cut down on the amount of oil in a typical latke:

This makes about 10-12 ordinary sized latkes.
This same recipe/ratio can be used for all ideas.


5 potatoes, peeled
1 large onion or two small ones
3 eggs
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons flour or breadcrumbs, optional

Method (for all latke ideas)

In a food processor fitted with the sharp “S” blade, puree the onions completely until liquidy. Add the eggs and puree one more minute. Pour this mix out into a large bowl.
Change the blade to the shredding device. Shred the potatoes. Squeeze out the extra moisture and add them into the onto the onion mixture.
Add the salt and pepper and optional starch. Mix well.

Latke Idea 1: Ordinary Latkes:

Spray a large frying pan with oil spray so the latkes will release easier. Add in 2 tablespoons of oil and let it get hot.
Put down mounds of potato mix all over your pan, about 3 tablespoons in size. As they begin to sizzle, flatten them with a spatula. Let them become brown and crunchy, and then flip to the second side to finish frying. Remove them to plate with paper towels on it to absorb some oil. Add a bit more oil to the pan and continue frying latkes until they are all ready.

Latke Idea 2: Latke ‘Muffin Kugelettes’:

Preheat your oven to 375°F (200°C).
Prepare a 12 cups muffin tin, by putting in muffin cups and then spray each one very well with baking oil spray.
Add a small amount, about a teaspoon, of oil to each muffin cup.

Spoon the potato mixture into your waiting muffin cups. Slide into your hot oven and let it sizzle and bake until golden brown on top and sides. Now you have individual potato latke muffin “kugelettes” without standing on top of a hot frying pan or stovetop!

They even serve great Friday night. After baking one or two pans worth of them, let them cool. Then place the kugelettes into a 9×13 pan, one next to the other. Slide them into a hot oven about 20 minutes before Shabbos and let them reheat, open, for 15 minutes. Cover then loosely and turn off the oven. Leave them there until the meal. They won’t be quite as crispy as if you would have eaten them directly from the pan, but they are still quite good and will get eaten up down to the last bit.

Latke Idea 3: “Lite” Latkes:

Another “lite” idea for latkes is that lo and behold, you can make them in the oven! It’s a lot easier and faster than frying them, plus there is a lot less oil involved. Simply layer a baking tray with baking paper, and then spray the baking paper with an oil spray.
Spoon individual latkes onto the tray and slide them into a preheated oven 375° F (200° C) and let them sizzle until golden.
If you feel a need you may flip them halfway through in order to make both sides of the latke crunchy.

Greek Quiche Tart

Serves six comfortably.

This idea comes from my friend, Leah Fink, who shared it with me. It’s a Greek style quiche and in honor the miracle of Chanukah and G-d helping the Jews to win the war against the Greeks against all natural odds, and seeing fit to keep His Nation, Am Yisroel alive to this day, we will celebrate by eating the food of our enemies, who have long ago ceased to exist. And may Our Protector and Father in Heaven see fit to soon do the same to all the rest of our enemies, speedily in our days…

Pie dough:


1 cup (200 grams) margarine (I used the trans-fat free kind)
3 cups flour
1 T. sugar
½ tsp. salt
1 cup water
1 T. vinegar


Crumble together all the ingredients except the liquids. Add the liquids and knead it together by hand until it becomes a dough. Wrap this pie dough in a plastic bag and place in the fridge for an hour before using.

Press this down into the 9 inch pan or casserole dish of your choice, extending it a bit over the edges. Pierce it all over with the tines of a fork so it will not puff up when baking.

Quiche filling:


In a separate bowl, mix together the following:
5 eggs
1 & ¼ cups milk
2 medium red onions, diced
½ cup sliced black olives
½ cup sliced green olives
4-5 medium sized ripe tomatoes, chopped
½ tsp. salt
¼ tsp. pepper
½ tsp. oregano

After this is mixed, crumble into it ½ cup feta cheese by hand.


Pour this into your ready pie shell. It will be very liquidy but that is okay. Bake at 350°F / 180°C for 45 minutes to 1 hour. If it starts to burn on top, cover it loosely with foil, leaving the edges open so that steam can escape and allow it to finish baking. For an added touch, sprinkle a bit of shredded yellow cheese, any type, around the edges of the quiche five minutes before removing it from the oven. It will be somewhat wet when serving it straight from the oven, but it firms up a bit more as it cools off.

Chocolate Chip Cheese Latkes

Here’s a sweet idea that the kids are sure to love…


2 eggs
¾ cup soft white cheese or cottage cheese (OR a 250 gram container of 5% Israeli white cheese, ‘gveena levana’)
1 cup milk
3 Tbls. light brown sugar
½ tsp. salt
3 T. canola oil
3 tsp. baking powder
2 cups flour
¼ cup chocolate chips

This recipe also works great as whole wheat or spelt. For whole wheat, substitute the same amount of flour with a light whole wheat flour.
For spelt use the same amount of flour plus an additional 2 tablespoons; I’ve done it with whole grain spelt, which is darker and heavier, as well as white spelt, which makes it come out whiter and lighter. Spelt is a bit lighter in general than wheat so if the batter looks too loose to you, either cut down slightly on the milk or add another ¼ cup of spelt flour. When spelt is baked or fried into patties it can sometimes come out tinted a bit green. This is normal.
Of course this recipe works just fine with ordinary white flour!


Put the ingredients, in the order listed, into a large bowl. Mix well with a fork, or for added smoothness, use a hand beater. One it is smooth, sprinkle in about ¼ cup mini or regular chocolate chips. If you have access to them, you can even get creative and add peanut butter or caramel chips instead…

Lightly spray a large frying pan (a.k.a. ‘griddle’) with baking spray and heat it over a medium sized flame. When hot, pour out small amounts of batter all over the pan for smaller latkes, such as the ones featured here, or larger amounts for full sized ‘pancakes’. Serve with syrup or cream cheese of your choice and enjoy!

Zucchini Cheese Potato Latkes

This makes enough for about four hungry people or six regular people, all depending on how long ago they ate before you started to fry these up…


1 medium sized onion
2 eggs
2 medium zucchinis, scrubbed and washed well
4 medium potatoes, peeled
¼ cup breadcrumbs (if you don’t have, you can use matzo meal)
½ cup yellow cheese such as parmesan or mozzarella, shredded
2 stalks fresh parsley, chopped, optional
½ tsp. salt
¼ tsp. pepper
2 T. mustard, Dijon or Spicy Yellow
2 T. – 4 T. oil
Oil baking spray


In a food processor fitted with the sharp “S” blade, puree the onions completely.
Add the eggs and puree one more minute.
Change the blade to the shredding device.
Shred the zucchinis and potatoes onto the onion mixture.

Pour this vegetable mixture out into a large bowl and add the breadcrumbs, cheese, and fresh parsley. (Adding it in really adds to the nice look and taste of this recipe. I only wrote it’s optional in case you have fussy little people who won’t eat them if they see ‘those green things’ coming out of their latkes…) Add in the salt, pepper and mustard. Mix well by hand.

Take out a large frying pan and spray it well with a thin coating of baking spray.
Add 1-2 Tablespoons of oil to this and start to heat it on a medium to high flame. You will use the other tablespoons of oil when frying up the second batch.

Form small patties out of the cheese/vegetable mixture with the help of a tablespoon and place them by spoonfuls onto the hot pan.

Using your spoon, shape them a bit more to make them look nice while they are on the pan. Flatten slightly with a spatula.

Let them sizzle until browned on the first side, then flip and do the same to the other side.
You’ll be nicely surprised to see that this small amount of oil is sufficient to do the trick of ‘frying’ your latkes to a nice crunchiness. When they are done, lay them out on a flat plate that is lined with one or two paper towels, to drain them of the outside oil a bit more.

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