Most of you are probably aware that Latkes, or Potato Pancakes, are traditionally served as part of the Hanukkah holiday celebration. We enjoy these crispy and tasty potato treats year round. A perfect addition to your breakfast, lunch, or dinner.  We love dipping them in applesauce and sour cream.  Move over tater tots!

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4 Russet potatoes, peeled
1 yellow onion, minced
3 large eggs, lightly beaten
1/4 cup (1 1/2 oz/45 g) plus 2 Tbsp all-purpose flour
2 Tbsp minced fresh chives
1 garlic clove, minced
Salt and freshly ground pepper
Olive oil for frying


Preheat oven to 200 degrees F.  Fit a baking sheet with a wire rack and set aside.  Using the large holes on a box grater, shred the potatoes into a large bowl of water.  Drain the potatoes and rinse under cold running water.  Drain again thoroughly, squeezing to remove as much liquid as possible.  Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl.  Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl.  Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.

Pour the oil into a large frying pat to a depth of about 1/2 inch and heat over medium heat.  Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball.  Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil.  Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan.  Cook until golden brown on the first side, about 3 minutes.  Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer.  Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven.  Repeat to cook the remaining latkes, adding them to the oven as they are finished.  When all of the latkes are cooked, serve right away with your favorite sauce for dipping.

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These sugar cookie cut-outs are soft, sweet, and have been a family favorite for five generations.   We hope you enjoy baking and decorating with your family and friends as much as we do this Holiday Season and all throughout the year.  Grab your festive cookie cutters, spread that colorful icing, and sprinkle on those edible accents!  Besides, what would Christmas be without Sugar Cookies? Irresistibly delicious!

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1 cup of butter

1 ½ cups of sugar

3 eggs

1 teaspoon vanilla

3 ½ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon salt

With an electric mixer in a large bowl, cream butter (softened), sugar, eggs and vanilla all together.   In a separate bowl combine the flour, cream of tartar, baking soda and salt.  Run your spoon through the mixture so all the dry ingredients are sifted together, and then gradually add to the creamed mixture, in parts, with mixer on low speed.  When all mixed together, cover and chill in the refrigerator for 3-4 hours.  Once dough is chilled, remove from refrigerator and let set out for about 30-45 minutes so the dough is easier to work with.  Take a portion of the dough; roll out to a ¼ inch thickness with rolling pin on a well floured surface.  Cut into shapes with cookie cutters, repeat until all the dough is gone.  Bake at 325 degrees for 12-15 minutes on an ungreased cookie sheet.  Remove and let cool on wire racks then decorate using your favorite icing.

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