Happy Hannukkah!

Jeff and I decided to celebrate Hanukkah with some authentic Hanukkah treats that agree with our waistline. =) Rather than fry the latkes (traditional potato pancakes) we baked them. They were served with homemade apple sauce and fat free sour cream. Although I recognized that fried foods are during traditionally consumed during Hanukkah (the holiday involves the celebration of the miracle of the oil of the eternal flame in the Temple of ancient Israel lasting eight nights when only expected to last one), we omitted the oil to be more health conscious.
Oven Baked Latkes
1 lb. Russet or Yukon Gold Potatoes
1 small sweet onion
1 large egg
1 tsp. baking powder
1 tsp. salt
3 tbsp. all purpose flour

Preheat oven to 425F. Prepare baking sheet with nonstick spray. Wash and dry potatoes, no need to peel. Grate onions and potatoes using coarse grater. Press mixture in colander to remove all water, continue until water is removed. Transfer to large bowl and stir in egg. In small bowl, mix together baking powder, salt and flour. Stir in mixture to large bowl. Drop latke mixture in 2-3 tbsp measures, forming 2-3 inch pancakes that are 1/4 inch thick on baking sheet. Bake for 15-20 minutes, then turn over and bake an additional 10 minutes. Latkes should be done when gold on both sides so add a minute or two to cooking time if necessary. Yield: approx 16 latkes.

10 Minute Apple Sauce
3 Golden Delicious Apples (peeled, cored and quartered)
3 Fiji Apples (peeled, cored and quartered)
1 cup unfiltered apple juice
2 tbs brandy or cognac
2 tbs butter (I used 1/2 tbs)
2 tbs honey

In a sealable microwave safe container, combine all ingredients. Close lid, leaving one corner open to allow steam to escape. Microwave on high for 10-12 minutes. Using a hand blender, blend to desired consistency. Serve hot or chill for later use. Note: For some reason, my applesauce came out somewhat watery, so I just removed the excess liquid and it was great.