Ryan ChartrandPotato Latkes
By Emily Rancer
6 Russet potatoes
1 onion
1/4 cup flour
2 tsp baking powder
1 tsp salt
1/4 tsp. black pepper
1 Tbs oil
3 eggs
oil for frying
In a food processor, grate potatoes (with skin) and onion. In a separate bowl, mix the rest of the ingredients together. Combine with potatoes and onions.
Heat oil in a frying pan. Form palm-size balls of potato mixture and squeeze out excess juice. Place into pan and cook until golden brown. Flip and fry other side until golden brown. Makes about 20 latkes.
White Chocolate Peppermint Bark
By Jennifer Hall
2 lbs. white chocolate
1/2 lb. crushed peppermint (peppermint candy or candy canes)
Break white chocolate into small pieces. Melt chocolate in microwavable container stirring every 15 seconds. When chocolate is melted, stir in peppermint pieces.
Cover a cookie sheet with wax paper and pour chocolate and peppermint mix in until it is approximately 1/4 inch thick. Let cool at room temperature. When hard, break into bite-size pieces.