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Family Traditions

I consider myself blessed to have been raised with combined holidays as a child. My father was raised Jewish and my mother Irish Catholic. After marrying, my mother decided to convert to Judaism, but they found it important to celebrate both holidays with us five kids. 

Although raised Jewish, going to services at the high holidays and having a Bat Mitzvah, I adored the traditions my mothers’ mother (Grams) would bring when she visited at the holidays. We had a tree, stockings going down the stairs, beautiful ornaments and I remember my mother cooking and baking every year. Often, Hanukkah would coincide with Christmas, and we would light the menorah, say our prayers and be thankful we were a family. 

That’s really what my parents wanted us to remember and embrace: FAMILY. We lost our mom last year, but the memories and her recipes are still carry on. I cooked with her for years and baked my grandmothers’ recipes. I’m thankful as the holidays are here that we can carry on those traditions of beautiful, decorated trees she would be proud of, lighting the menorah candles, prayers and having our dad near us to cook and bake just as she would have wanted. 

Happy Holidays from our family to yours! 

Mom’s Carrot Soufflé 

1 lb. carrots

3 eggs

1/3 cup white sugar

½ cup melted butter

2 tbsp white flour

1 tsp baking soda

Dash nutmeg

Dash cinnamon

Topping:

½ cup cornflakes, crush them up by hand or in Cuisinart

3 tbsp brown sugar

2 tbsp melted butter

¼ cup chopped walnuts 

Preheat oven to 350 degrees. Cook the carrots after peeling them (if not pre-peeled) in boiling water until soft. Chop carrots in Cuisinart until small pieces

Combine in bowl, carrots, eggs, add sugar, butter, flour, baking powder, nutmeg, and cinnamon, mix together and pure into 9” x 9” greased dish (I use a glass Pyrex)

Make topping (my mom always adds more butter and cornflakes) 

Mix up all ingredients for topping, make sure to crush up the cornflakes and chop up the walnuts. Mix, and sprinkle over the carrot mixture. 

Put in the oven and bake 45 minutes to an hour depending on your oven. Check it after 45 minutes.

 Enjoy! 

Debbie Blumencranz Rubin is the owner of Cotton and Steel Design, 9280 Chandler Bluff, Alpharetta.

We asked her to share a story about what holiday traditions mean to her. 

Enjoy her story and this delicious recipe.

Happy New Year!

770.361.8264

CottonSteelDesign.com

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