Easy and Favorite Cheesecake

2 eggs

8 ox cream cheese

8 oz cottage cheese

1 ½ cup sour cream

1 cup sugar

2 tbsp mlted butter

Put it all in blender and pour into graham cracker (deep) crust. Bake at 325 degree -- 45 minutes.

Cheese Latkas-
2 Tablespoons Sour crem
1/2 cup sugar
1 pkg farmer cheese
1 cup flour
2 spoons white sugar

mix together-in frying pan-scoop out of mixture-and turn over when edges come up from side of pan-if
you choose to-you can just spray the pan with PAM instead-less fattening.

Cheese Latkes
We serve these pillowy latkes as a sweet finale to the meal. (They're also delicious for breakfast.)
Made with farmer's cheese (a drier form of cottage cheese), they taste similar to the sweet filling
in cheese blintzes. Unlike the other latkes, which can be made a few days ahead, cheese latkes
are best when made just before serving. Prep and Cook Time: 40 minutes. Notes: These latkes
brown faster, so keep the oil at a slightly lower temperature (between 250° and 300°) while
frying. They have a tendency to stick to the bottom of the frying pan, so gently loosen them
throughout the cooking process.

Yield: Makes 18 to 20 latkes

Ingredients
 3 cups farmer's cheese
 6 eggs
 3 tablespoons sugar
 1 1/2 teaspoons vanilla extract
 3/4 teaspoon salt
 1 cup all-purpose flour
 Vegetable oil for frying
 Maple syrup
 Sour cherry preserves
 Cinnamon sugar

Preparation
1. In a large bowl, stir together farmer's cheese, eggs, sugar, vanilla, salt, and flour.

2. Pour 1/2 inch oil into a 10- to 12-in. frying pan (with sides at least 1 1/2 in. high) over
medium-low to medium heat. When oil reaches 300°, scoop 1/4 cup of cheese mixture from
bowl, then gently drop it into hot oil. Press down lightly with a spatula to flatten. Cook 3 or 4
pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are
golden brown, about 2 minutes. Gently turn and cook until other sides are golden brown, 1 to 2
minutes longer.

3. Transfer to paper towels to drain briefly, then keep warm in a 200° oven while you cook
remaining pancakes. Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.

Note: Nutritional analysis is per latke.

Nutritional Information
Calories:
153 (54% from fat)
Protein:
8.5g
Fat:
9.1g (sat 2.8)
Carbohydrate:
6.8g
Fiber:
0.2g
Sodium:
252mg
Cholesterol:
75mg

Chabad woman latkes I

 1/2 cup soft cream cheese (4 ounces)

 2 eggs; separated
 1/2 cup flour
 1 tablespoon sugar
 1 cup cottage cheese
 1/2 teaspoon salt
 pinch of cinnamon, to taste
 Mix cream cheese with egg yolks, then add sugar and cottage cheese. Add flour slowly and mix
well. Beat egg-whites until stiff, and fold into cheese mixture. Heat oil in pan and drop mixture in
by spoonfuls. Fry until brown, and flip. Serve with sour cream or apple sauce. Makes 30 latkes.
May be frozen.

latkesII

 3 eggs
 1 cup milk
 1 cup cottage cheese, drained
 1-1/2 cups flour
 1 teaspoon baking powder
  1/2 teaspoon salt
 5 tablespoons sugar
 1 teaspoon vanilla extract
 oil for frying

Mix all the ingredients in a large bowl until smooth. Heat oil in a skillet. Using a large spoon,
drop the batter into hot oil. Fry 2 to 3 minutes on each side, until lightly browned. Add oil as
necessary. The latkes may be served topped with sour cream, applesauce, or maple syrup.

 1 (15-ounce) container part-skim ricotta cheese

 4 large eggs
 about 1/4 cup all-purpose flour or matzo meal
 2 tablespoons butter, melted
 1 to 2 tablespoons honey
 1/2 teaspoon vanilla extract
 1/2 teaspoon salt
 Vegetable oil for frying

In a food processor, puree ricotta, eggs, flour or matzo meal, melted butter, honey, vanilla and
salt until smooth. Heat a large nonstick skillet or griddle over medium heat and coat with about 2
tablespoons oil. Drop in batter by tablespoonfuls, smoothing with spoon into a small circle.
When bubbles have formed on top, about 3 minutes, turn carefully with spatula. Continue frying
until golden brown, about 3 minutes. Serve immediately. Makes about 30 small latkes.

Apple brandy latkas

 2 cups all-purpose flour

 3 teaspoons baking powder
 1 teaspoon salt
 2 tablespoons vegetable shortening
 1 tablespoon sugar
 1/2 teaspoon cinnamon
 1/4 cup golden raisins
 1/2 cup cider or apple juice
 1/3 cup milk
  3 tablespoons brandy
 2 eggs
 1 red apple, unpeeled, cored and sliced in wafer-thin wedges
 Cinnamon sugar to sprinkle
 Oil for frying

In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add
cider or apple juice, milk, brandy and eggs. Stir to mix.

Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2
tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Flatten
slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until
the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar.

Makes 10 to 12.

Cottage cheese latkas

 4 eggs, separated
 1 cup lowfat cottage cheese
 1 packed cup grated Granny Smith or other tart apple
 1 teaspoon lemon juice
 1/2 teaspoon cinnamon
 1/2 teaspoon salt
 Vegetable oil for frying

Beat the egg whites until stiff. In a medium-size bowl, combine all ingredients except egg whites
and mix thoroughly. Then, using a rubber spatula, gently fold in the egg whites. In a heavy
skillet, heat about 1/4-inch of oil until a small fleck of batter sizzles on contact. Using a
tablespoon, drop dollops of batter in the pan to form pancakes. Fry on both sides until brown,
adding additional oil if necessary. Serve immediately as these don't hold well, with maple syrup
and/or sour cream.

Hungarian cheese latkas

 2 large eggs
 6 tablespoons large-curd cottage cheese
 1 cup sugar
  8 ounces cream cheese
 3/4 to 1 cup all-purpose flour
 1/2 teaspoon salt
 Vegetable oil for frying

Mix the eggs and sugar in the bowl of a food processor fitted with a steel blade. Add the cheeses,
3/4 cup of flour, and salt. Process until consistency is smooth. Heat a nonstick frying pan and
pour in a coating of vegetable oil. To test the thickness of the batter, drop about 4 tablespoons
into the pan and fry a few minutes on each side. If the batter seems too liquidy, add flour until the
consistency is correct. Drop batter in by tablespoonfuls and fry on each side until golden.

Makes about 10 latkes.

Ingredients:
 3 eggs
 1 cup milk

 1 cup creamed cottage cheese

 1 cup matzo meal

 1 Tbsp. sugar

 3/4 tsp. salt

 1/2 tsp. ground cinnamon

 oil for frying (canola is recommended)

Preparation:
1. Beat eggs with milk. Add cottage cheese.
2. Mix matzo meal with sugar, salt and cinnamon. Add to egg mixture and beat.
3. Pour 1/2 inch of oil into a frying pan. Heat the oil over medium-high heat.
4. Carefully drop 1/4 cup of the pancake mixture into the hot oil.
5. Flatten the pancake slightly so the center will cook.
6. Fry for several minutes on each side until golden brown and cooked through.
7. Drain on paper towels.
Cottage Cheese Latkas

1 cup cottage cheese

1 egg, well-beaten
1/4 cup milk or egg nog
1 cup flour
2 tsps. baking powder
vegetable oil

Mix all ingredients until well-blended. Fry in hot oil until nicely browned on both sides. Serve
with your choice of sour cream, cinnamon sugar, powdered sugar or applesauce.

Chanukah Fritters

1 package of wonton skins

Jam, any flavor
Vegetable oil

Place a spoonful of jam into center of wonton skin. Brush the edges with water and press the
edges together to seal. Fry in oil until golden brown.

---------------------------------

Chana Fried’s z”l Whole Wheat Sufganiot (Doughnuts)

Ingredients:
50 grams live yeast (may be substituted for 4 tbsp dry yeast)
½ c. warm water
1 tbsp honey or brown sugar
1 c. whole-wheat flour
1 ½ c. water
1/3 c. sugar
1/3 - ½ c. flour
1 Tbs. sea-salt
1/3 c. oil
1 egg

Directions:

Mix the first three ingredients and let stand for ten minutes
Place 1 cup of whole wheat flour in a saucepan, add the water and stir over a low fire until thickened
then add the remaining ingredients.
Beat in 1 cup additional flour and stir in the yeast mixture followed by 2 ½ additional cups of flour.
Let the dough rest for 1 ½ hours, punch down and roll out to 1/3 inch, make round shapes with cup and
let rise for an additional hour.
Deep fry and fill with your favorite, cream, jam or chocolate spread.

Rebbetzin Chana Bracha Siegelbaum’s Short Cut Whole Wheat Sufganiot

Ingredients:
2 ½-3 C. whole-wheat flour
2 Tbs. Dry yeast (1 package)
1 C. warm water
2 Tbs. Oil

Directions:

Combine all ingredients.

Beat at a low speed for ½ minute, then at a high speed for 3 minutes.
Make moderately stiff dough. Roll out the dough to 1/3 inch, make round shapes with cup and let rise for
ten minutes.
Deep fry and fill with your favorite cream, jam or chocolate spread by injecting with a cake decorator or a
big syringe.