Sour Cream Cake

Ingredients

• 1 stick butter, softened
• 4 oz cream cheese
• 1/4 cup canola oil
• 1/2 cup sugar
• 1 cup sour cream
• 1 box Duncan Hines Butter Golden Cake Mix
• 5 eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°
2. Cream together butter, cream cheese, canola oil, and sugar together until fluffy
3. Add sour cream, beat well
4. Add cake mix, beat well
5. Add one egg at a time, beat well after each egg
6. Add vanilla extract, beat well
7. Pour batter into prepared bundt pan
8. Bake at 350° for 35-45 minutes

Notes

Source
TikTok chopslap: https://www.tiktok.com/@chopslap/video/7074630290500586795?is_copy_url=1&is_from_webapp=v1

Lisha Mommy Muffins

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup sweet or unsweetened coconut flakes
• 2 Carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
• 1 cup raisins/golden raisins/craisins
• 2 large eggs
• 1 Tsp Vanilla Extract
• 2 tsps cinnamon
• 1/3 Cup Milk*
• 1/4 Cup Vegetable or Canola Oil
• 1/3 Cup honey

Preparation

1. Preheat oven to 375.
2. Combine all dry ingredients in a large bowl.
3. Add the coconut, apples, carrot and raisins. Toss to coat.
4. Combine the milk, honey, eggs, vanilla and oil. Slowly add to dry ingredients all at once and stir until just combined.
5. Spoon batter into greased or paperlined muffin tins. Sprinkle top of muffins with cinnamon/sugar, if desired.
6. Bake for 15 to 20 minutes.

Source

• http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins
• Marsha's Cookbook

Notes

• These muffins freeze well and are great hot from the microwave for breakfast!
• Makes 2 dozen muffins.
• Swap milk if needed.

Perfect Potato Latkes

Ingredients

• 1 ½ lbs of Idaho (russet) potatoes
• 1 small white onion
• 2-3 eggs, beaten
• 1/2 cup matzo meal
• 2 tsp salt
• 1 tsp pepper
• canola oil

Directions

1. Wash and peel potatoes.
2. Cut potato and onion lengthwise into pieces that will fit into the food processor.
3. Shred potatoes with grating disk of food processor.
4. After every two or three potatoes, move shredded potato to large bowl filled with ice water.
5. Shred onion with grating disk of food processor.
6. Wrap potato shreds in thin dishtowel or cheesecloth. Twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer them to a large mixing bowl with onions.
7. Let drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water into the sink, then mix starch into potato onion mixture. 
8. Mix in eggs, matzo meal, salt and pepper until latke mix can be formed into patties that just stick together in hands.
9. Heat 1/3 inch oil in skillet until a shred of potato immediately bubbles. Form a small amount of latke mix into a ball and place into oil until the bottom is brown. Flatten the top with slotted spatula then flip. Fry until golden brown. Flip as needed to get a firm, darker than golden crust on both sides.
10. Transfer to a sheet pan lined with paper towels to cool for two minutes, top with salt (optional-and lemon zest) then serve with applesauce and sour cream/plain Greek yogurt.

Notes

• Use a ratio of 1 small onion to every 1 ½ lbs of russet potatoes

Watch This Video Before You Freak Out: https://www.youtube.com/watch?v=AwOoMG3J4h8

Source
http://www.seriouseats.com/2014/12/how-to-make-latkes.html

http://www.myjewishlearning.com/blog/food/2014/12/15/michelin-star-latkes-and-sufganiyot

http://www.epicurious.com/articlesguides/holidays/hanukkah/how-to-fry-the-ultimate-best-potato-latkes-for-hanukkah-holiday