Page 90 - Sun City_December_2016

CZECH GROUP 2 tablespoons granulated sugar and 2
teaspoons cinnamon, mixed
Poppy Seed Cake
Preparation
Stephanie Matlock
Poppy Seed Cake is a tradition in the Soak poppy seeds in buttermilk overnight.
Matlock (Hrna) family. It is only baked
and enjoyed during the Christmas season. Preheat oven to 350 degrees.
Ingredients
1/3 cup poppy seeds Cream margarine and sugar until smooth.
1 cup buttermilk Beat in eggs one at a time. Stir in grated
1 cup margarine orange rind, vanilla and salt. Sift flour,
1 ½ cups sugar baking powder and soda together. Add
4 eggs flour mixture and poppy seed/buttermilk
1 orange rind, grated mixture alternately to the creamed
½ teaspoon vanilla mixture. Mix until smooth. Pour half of
½ teaspoon salt batter into a greased and floured 10-inch
2 ½ cups sifted flour tube pan or fluted ring mold. Sprinkle
2 teaspoons baking powder sugar and cinnamon mixture on this half
1 teaspoon soda of batter, then add rest of batter. Bake
at 350 degrees for 35 minutes or until
toothpick inserted comes out clean. Once
cooled, personalize the cake by using your
favorite decoration or icing.

Ellen Silverman, Ron Mendelzohn and Linda Schaffer with CONGREGATION HAVURAH SHALOM
Homemade Potato Latkes, a traditional Chanukah dish.
Low-Fat Latkes

Linda Schaffer

Homemade potato latkes are a traditional dish served on
Chanukah. Because our holidays follow the Jewish Hebrew
Calendar, Chanukah falls on a different date each year.
This year, we celebrate on Christmas Eve.

Ingredients
3 lbs. Yukon gold potatoes
1 medium onion
1/3 cup matzo meal
1/2 teaspoon baking powder
2 eggs plus 4 egg whites or 1 cup egg substitute
Parsley
Kosher salt
Freshly ground black pepper
Olive oil spray or 2 tablespoons olive oil
Preparation

Place a couple of non-stick baking sheets on oven and
preheat to 450 degrees.

Peel and grate potatoes and onion. Grab handfuls of grated
veggies and squeeze tightly to wring out as much liquid as
possible. Transfer squeezed veggies to mixing bowl and stir
in matzo meal, baking powder, eggs, parsley and plenty of
salt and pepper (should be highly seasoned).

Spray hot baking sheets with oil and spoon small mounds
of potato mixture onto the baking sheets to form 2 ½ inch
pancakes. Leave an inch between pancakes. Bake six to eight
minutes per side, turning once with spatula, until brown.

Transfer to serving plate and serve with sour cream and/
or applesauce.

88 | SUNRAYS DECEMBER 2016 ONLINE: SCTEXAS.ORG