1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves

1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons vanilla extract

 Directions 
1 In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
2 Steam the cake for 2 hours. Serve warm.
3 Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

1 cup matzo meal
1/2 teaspoon salt
3 tablespoons pareve margarine, melted
2 eggs
1/2 cup water, or as needed

 Directions 
1 In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil.
2 Bring a large pot of lightly salted water to a boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.
3 Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
3 eggs
1/2 cup vegetable oil
1/2 cup orange juice
2 teaspoons orange zest (optional)
3/4 cup chocolate syrup
2 teaspoons ground cinnamon

 Directions 
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup oil into mixture. Pour orange juice and orange zest into mixture; mix well. When the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).
3 Separate dough into thirds. Roll (or spread with your hands) each chunk of dough into a rectangular shape. Sprinkle the chocolate syrup onto the center of each rectangle. Fold the sides of each rectangle into the center to form a loaf shape. Work with the loaf until there is no longer a crease that could break open while baking. Each roll will be approximately 12 inches long. Brush the outside of each roll lightly with oil. Sprinkle cinnamon and sugar on top of the rolls.
4 Bake on a nonstick cookie pan for 20 minutes. This is a firm, cake-like cookie. If you would rather a crispier cookie toast the cookie another 5 minutes. Cool on a wire rack. When cooled cut the loaves to form semi-circle shaped cookies.

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil

 Directions 
1 Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2 In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3 In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

1 cup ground pecans
1/2 cup white sugar
1 tablespoon ground cinnamon
1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter
2 tablespoons white sugar
1/4 cup all-purpose flour
1 cup apricot preserves

 Directions 
1 To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
2 In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
3 Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refigerate at least one hour.
4 Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
5 Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
6 Bake 12 - 15 minutes.

4 cups self-rising flour
2 eggs
2 (8 ounce) containers yogurt
2 tablespoons white sugar
1 pinch salt
2 tablespoons vanilla sugar
3 quarts vegetable oil for frying

 Directions 
1 Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Let the dough sit for 30 minutes, it will rise.
2 Form the dough into balls with 2 inch diameters.
3 Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot (or deep fryer) over high heat. It is best to use a basket or slotted spoon for deep frying the suphganiot as the oil will be extremely hot. Deep fry the dough in the oil. Let the suphganiot cool and drain on paper towels.
 

Editor's Note: 
 

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.