Homemade Bread

2 pkgs of dry yeast
2 1/2 cups warm water
3 T sugar
3 T oil
1 T salt
6-7 cups flour

Mix the yeast, warm water, sugar, and oil in a mixer.  Then add 2 cups of the flour and mix well.  Add the salt and remaining 4 cups of flour.

Then place dough in a greased bowl and turn it over.  Cover with a towel and let rise in a warm place for an hour.  Then punch it down and let rise another 30 minutes.  Divide in dough in half, shape, and place in a greased loaf pan.  Let rise 30 minutes.

Preheat oven to 425 degrees.  When it's preheated, turn it down to 350 degrees and bake for 30 minutes.

Take out of loaf pans and cool on a rack.

Easy Apple Butter

3 lbs apples, peeled. (about 8 cups)
1 cup apple cider
1 1/2 cups sugar, divided
3/4 tsp cinnamon
1/4 tsp cloves

Cut apples into 1 inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil over high heat. Cover, leaving lid slightly ajar and boil 20 minutes or until apples are tender and most of the liquid is evaporated; stir every 5 minutes.

Process cooked apples and cooking liquid in a blender until smooth. Return mixture to pot and stir in cinnamon, cloves and remaining 1 cup of sugar. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring often, 15 minutes or until thickened. Cool about 45 minutes.

Latkes with celery and herbs

3 large russet potatoes (about 1 1/2 pounds), peeled
1 onion
1 clove garlic, finely grated
kosher salt
1/2 tsp freshly ground nutmeg
1/2 tsp freshly ground pepper
1/4 cup finely chopped celery (use the inner stalks and leaves)
1/4 cup finely chopped fresh parsley
1 large egg, lightly beaten
1/4 cup all purpose flour

Grate the potatoes and onion on the large holes of a cox grater into a colander; add the garlic and 1 1/2 tsp salt and toss.  Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible.  Transfer the potato mixture to a large bowl.

Add the nutmeg, pepper and all but 1 T each of the chopped celery and parsley to the bowl.  Add the egg and flour and stir until combined.  Form 1/4 cupfuls of the potato mixture into balls, then glatten between your palms to make think 2-inch patties. Transfer to a plate.

Preheat the oven to 325 degrees and line a baking sheet with paper towels.  Heat abaout 1/4 in of oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side.  Remove to the prepared baking sheet to drain then transfer to the overn to keep warm while you cook the next batch.

Season with salt and top with the reserved celery and parsley.  Serve with applesauce and/or sour cream.  (the latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees, 10 to 15 minutes.)

Matzah ball soup

2 lbs. chicken, bone-in, skin removed (I have used two cans of chicken from Costco.)
2 carrots, large, peeled and sliced
2 celery stalks, chopped
1 onion, white, medium, peeled and vertically sliced
3 cloves garlic, thinly sliced
1 bay leaf
3 sprigs fresh thyme
8 c. water or chicken broth or a combination 
1/2 tsp. pepper, black, fresh cracked
2 tsp. salt, or more to taste

Combine all ingredients and bring to a boil.  Simmer for 15 minutes to allow vegetables to cook.  Prepare matzah balls separately and then add to the soup.