Molly Goldberg's Potato Latkes

From the Molly Goldberg Jewish Cookbook

Potato Latkes

4 potatoes, peeled, grated, and drained
1 onion, grated
1 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
3 tablespoons potato starch or flour
1/2 teaspoon baking powder
1/2 cup shortening or oil

Mix the potatoes, onion, salt, pepper, egg, potato starch or flour, and baking powder until very smooth.

Heat the shortening or oil in a skillet. Drop the mixture into it by the tablespoonful. Fry until browned on both sides. Drain well.

Serve with applesauce or sour cream.

Cinnamon Rhubarb Bread

http://www.today.com/recipes/cinnamon-rhubarb-bread-t89681

COOK TIME:55 minutes
PREP TIME:20 minutes
SERVINGS:8-10 slices

Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It's fantastic for breakfast or as an afternoon snack and makes a nice gift, too.

Ingredients

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup canola oil (I am going to use butter)
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla extract
2 cups diced rhubarb
1/2 cup chopped pecans

Preparation

Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans.

Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.

Cinnamon Rhubarb Muffins

http://www.finecooking.com/recipe/cinnamon-rhubarb-muffins

Ingredients

For the muffins:
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Preparation

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
  In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over-mix. Gently stir in the diced rhubarb. The batter will be thick.
  Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
  Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.