I consider myself blessed to have been raised with combined holidays as a child. My father was raised Jewish and my mother was Irish Catholic. After marrying, my mother decided to convert to Judaism, but they found it important to celebrate both holidays with our five kids.
Although raised Jewish, going to services at the high holidays and having a Bat Mitzvah, I adored the traditions my mother’s mother (Grams) would bring when she visited during 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 carried on. I cooked with her for years and baked my grandmother’s 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 nearby to cook and bake just as she would have wanted.
Happy Holidays from our family to yours!
Mom’s Carrot Soufflé
1 lb. carrots
1/3 cup white sugar
½ cup melted butter
2 tbsp white flour
1 tsp baking soda
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 in small pieces
Combine carrots and eggs in bowl, add sugar, butter, flour, baking powder, nutmeg, and cinnamon. Mix together and pour into 9” x 9” greased dish (I use a glass Pyrex).
Make topping (my mom always adds more butter and cornflakes): Mix all ingredients for the 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 for 45 minutes. Enjoy!
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