Tonight we lit the last, eighth light of Hanukkah. It went by too, too fast.
I had a wonderful day, but I am now ridiculously tired.
You know, the more I realize that I have bought the ticket and payed huge amount of money for it and this means that I will get on that plane the more my thinking begins to resemble that of my GGM. After the war (WWII), having lost her two sons and undergone evacuation and severe privation she (with her family) came back to Kiev, to burned out house. Most of her family was dead. Slowly she and my GGF began to re-build their lives. And them she realized that something was wrong with her iron constitution. She was 49, an old woman in that time. She saw herself begin to swell and decided that this was the dreaded “water sickness” – I am not sure what it was exactly, but it was something terminal. So instead of seeking medical help she started her death preparations. She made three pairs of pants for my GGF and five shirts. She made two sets of bed linen and knit him 10 pairs of socks. She gave away her valuables and cleaned the newly build house as if for Passover. At that point her water broke. Her youngest child, my aunt was born a few hours later.
Now, I am not about to have a baby, but I seem to be trying to make my absence as comfortable for DH as I can. And somehow I am doing this by baking.
I am trying to fill up my freezer with cakes, cookies and muffins as fast as I can buy eggs. And just as fast my kids are emptying it out. But I keep going back to the oven time after time.
Today I managed
a batch of 24 Cherry muffins – 12 frozen,
two Banana cakes – 1 in the freezer,
two Fruit and nut cakes – 1 frozen,
about 4 dozen of my “politically incorrect” doughnuts (not round, not sweet, with meat filing) – all have been eaten.
Frying so many doughnuts at one shot is no picnic! My back is screaming in pain. But I am very happy I could still do it.
Now I just got to bribe one of my kids to sift more flour. And buy more eggs.
Politically Incorrect Doughnuts.
2 Tbsp Instant Dry Yeast
1.5 cups warm water
1 Tbsp sugar
In a small bowl dissolve yeast in warm water, add sugar, mix and put aside.
In a large bowl mix
0.5 cup oil
0.5 cup sugar
0.5 cup apple juice
Add the yeast mixture, then slowly, add 6 to 7 cups flour.
Knead until the dough is firm.
1 lb ground beef
1 can sliced mushrooms
2 raw eggs
Saute ground beef in a small skillet. When cooked thoroughly remove from the skillet and let it cool.
Drain a can of sliced mushrooms and chop meat and mushrooms finely in the food processor. Add two raw eggs to the meat. I do not add salt to my filling, kosher meat is salty enough due to the processing. You might want to add some salt.
After the dough has doubled in size, or the hungry crowds threaten to eat it raw go to the next stage.
In a deep pan heat up about 3 to 4 inches of oil. To see if the oil is hot enough simply pinch off a small piece of dough and drop it in the oil. It should come up floating and start browning right away.
I used to roll out the dough and make nice neat circles. At this point my back and shoulders vote strongly against rolling, so I make my doughnuts pizza style. This means I pull off a piece of dough, pull it into fairly round shape, put a teaspoonful of filling in the middle that pinch the edges shut in a triangular shape. Easy!
Drop filled doughnuts into boiling oil, let them brown on one side, then flip them over. Do not crowd them. Drain finished doughnuts for a few minutes before serving.