Top tips for baking cookies and dessert

Hi Christine,
What are the best potatoes for making potato latkes? Does it make a difference if I am grating the potatoes fine or shredding them?
-Jammer

Jammer - great seasonal question, thanks for the post. Starchy potatoes work best for latkes because the starch helps to hold them together and a starchy potato will crisp up better when frying so a russet is good, and I also like a Yukon Gold beacuse they crisp up nicely and taste really good but the russet or PEI is probably more traditional.

I also heard a good tip yesterday to soak the grated potato in cold water before mixing in the other ingredients which helps to avoid the latkes from going soft after they are cooked. Haven't tried this I usually grate and fry as quickly as possible but I can see why this would be a good technique.

Happy Hanukkah!

Do you have a good recipe for applesauce to go with the latkes?
-Jammer

Jammer - of course you need a topping. This will link you to number of good suggestions. For latkes, I love to keep the skins on the apples when I cook them and then pass them through a food mill so that you get a pretty pink applesauce. Ida Reds or Mac's are good for this - mix with a few of spartan or cortands for extra body to the sauce.

Do you have a recipe for Sufganyiot? They are the doughnuts eaten on Hanukkah. Also I have never used yeast before, do you have any tips to help me out?
Thanks

Yes - Here is the link to the recipe. Yeast is easier to use then people think, Make sure it is fresh by proofing it first this means sprinkle it over some hot water and a bit of sugar - the yeast will begin to puff up and get frothy and then you know it is live and good to use. Make sure you allow whatever you are making to fully proof as per the directions of your recipe - don't worry too much about the amount of time the recipe indicates, it can vary depending on how warm your room is - it is more important to see that your dough as doubled the volume in the bowl it is proofing in.

Good luck with all of your holiday cooking and hope you have lots of hands to help you out!
-Christine Picheca