"Bubbe's Potato Latkes"

Who knew there would be so many Bubbe's Potato Latkes recipes online, and all of them different!?

I use the following, which I got off a Blue Mountain card I'd once received. There's always too much egg left over at the bottom of the bowl with this recipe -- I notice the other recipes call for the same amount of egg, but many more potatoes -- but nevertheless, I'm sticking with these tried and true.

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2 cups grated raw potatoes, drained
2 beaten eggs
a little salt, maybe a teaspoon
big Tablespoon flour or matzo meal
pinch of baking powder
small onion, grated

Combine all ingredients and mix well. Heat a generous amount of vegetable oil (I use olive oil, which is traditional, according to NY1 News, and hannukah.org), maybe a 1/4 inch, maybe more...Drop mixture by the heaping Tablespoon into the oil. If you like thin, crisp pancakes, flatten with the back of a spoon. Fry on both sides until brown. Serve nice and hot with sour cream or applesauce. Serves 4 to 6...

Actually serves 2 to 3 at my house.

To Sweeten the OWS Day

To make a traditional glaze for 1 cake, or 1 batch cookies, or 1 batch sweet rolls, or 1 batch whatnot (see Walnut Sour Cream Coffee Bundt Cake photo in sidebar):

In medium bowl, whisk together 2/3 cup confectioners sugar and heaping 2 Tablespoons cream. Mix quickly, until all traces of sugar are gone. Use immediately on your completely cooled item -- it begins to harden anon -- either by dripping glaze off whisk or spreading a bit with an offset spatula.

Note 1: Measurements here are for a fairly thick glaze. For a thinner glaze, add more cream. If it becomes too thin, simply add more confectioners sugar. It's a gentle back and forth, but once you start glazing your item, you're committed. Also, ideally, the glaze drips down after a time, and then sets, but I can't promise that it always will, which brings me to:

Note 2: Though very simple to make, I find it challenging to get this glaze just right. Plus, though most ingredients (butter, etc.) become softer in the warmer months, seems with the glaze it's just the opposite; when it's hot outside, the glaze becomes harder, and doesn't drip as well. A mystery.

Perfect Sunday breakfast

http://www.nytimes.com/2007/03/25/magazine/25food.txt.html

Brownies 3, forgot to say...

I definitely use the optional vanilla extract and pinch of salt -- why wouldn't I? Also, though the recipe calls for 3 ounces unsweetened chocolate, I use 2 ounces unsweetened and 1 ounce semi-sweet. P.S. I guess here is a time I am bumping up the sugar content (!). Sorry!

Plus, I use traditional supermarket Baker's chocolate.

Best easy Brownie recipe

From Mark Bittman: http://dinersjournal.blogs.nytimes.com/2008/05/22/recipe-of-the-day-brownies/

A friend of mine makes another Bittman Brownie, which frankly is better than this one, but I can't find the link, and it seemed much harder to make anyway!

Applesauce, no sugar added!

So easy, but you do need a food mill.

Quarter and core a bunch of pretty apples. Any type will do. Mixed is fine. No need to peel.

Place in bottom of a large pot, and pour water atop to just cover them.

Simmer for a while, until apples are very soft. Doesn't take very long.

Optional: drop in a strawberry, raspberry, or cranberry or two to make pink. Or not.

Place food mill atop a large bowl, then pour in entire contents. A little liquid at the bottom of the bowl is fine, but if it looks like a lot, you can pour off some.

Do the food mill thing, over and over, until the apples are sauced.

Check your work, and stir to combine. Add a little of the excess water if necessary. (The sauce does thicken a bit upon cooling.)

Eat warm or cold.

Divine.