Hamentaschen a traditional Purim delight, is a three-cornered pastry filled with mohn (poppy seed) or other sweet filling.
The integrants are as follows:
1 cup sugar
1/3 cup oil
1/2 cup margarine
4 cups flour
1/2 cup orange juice
3 tsps. baking powder
1 tsp. salt
1 egg, beaten
2 lbs. mohn filling Cream
sugar, oil and margarine.
Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Divide into four parts. Roll out each piece very thin (approximately 1/8 inch) on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles. Place 1/2 to 2/3 teaspoon of filling in the middle of each circle. To shape into triangle, lift up right and left sides, leaving the bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up to center to meet other two sides. Preheat oven to 350 degrees. Brush dough with beaten egg before baking. Place on greased cookie sheet. Bake at 350 degrees for approximately 20 minutes. Yields 4 dozen Hamentaschen.
6 cups flour
1 cup sugar
3 teaspoons baking powder
2 envelopes dry yeast OR two tablspoons dry yeast dissolved in 1/4 cup warm water
1/4 cup orange juice
1 cup oil
2 cups honey
1 tablespoon flour
2 tablespoons water
Mix dry ingredients in a large bowl; make hole in center of dry ingredients; put yeast mixture and juice of orange into hole. Keep pulling flour mixture into center of hole; add eggs one at a time with the oil; bring all ingredients into center to form dough. Add Poppy seeds. Kneed on pastry board 'till well mixed and smooth. Cut dough into six parts.
Roll out piece of dough to form a rectangle about 8 inches by 15 inches. Dough will be thin. Sprinkle one sixth of raisins on the rectangle leaving about two inches of the longest side empty. Brush the empty two inches with an egg wash made from one egg beaten with one tablespoon of water. Roll up starting at the long side nearest you, jelly-roll style 'till you roll the whole thing up leaving the seam on the bottom. You will have a log shapped thing about 15 inches long.
Cut into triangle shapped pieces about one inch wide. Put pieces of cookies onto ungreased cookie sheet. Poke the cookies with a fork a couple of times to flatten slightly and so they won’t burst. Repeat using other five pieces of dough. Bake about 15 minutes in an oven preheated to 350 degrees. Cookies will be light brown. Remove the cookies to wire rack and allow to cool.
While cookies are cooling, put honey, one tablespoon flour, and two tablespoons water in saucepan and bring mixture to boil; boil for two minutes and turn off heat. After cookies have cooled, drop them a few at a time into the hot honey mixture to coat. Remove with slotted spoon and put on waxed paper to drain and cool.
After cooling these cookies may be frozen. It is best to freeze them on a cookie sheet and then transfer them to zip lock bags for storage. Makes about 90 one-inch cookies.
Yield: 8 to 10 servings.
1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds
Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels. Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm. Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately.
Yield: 8 to 10 servings.
1-1/4 cup almonds,ground, toasted*
1-1/4 cup sugar
1/4 cup cocoa, unsweetened
1/4 cup flour, unbleached
1/3 teaspoon cinnamon
1 egg, slightly beaten
1 egg yolk
Combine all the dry ingredients in a small bowl. Add the egg and egg yolk and mix well. Shape mixture with your hands, a teaspoonful at a time, into 3-inch sticks. Place on an oiled and floured baking sheet, about 2 1/2" apart. Flatten with a fork. Bake in a preheated 350F for 10 minutes, then transfer to a cooling rack.
YIELDS ABOUT: 2 1/2 dozen
1 pound poppyseeds
2 cups honey
1/2 cup sugar
2 cups chopped nuts
1/2 teaspoon powdered ginger
Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle. Cook together the honey and sugar until syrupy. Stir in thepoppyseeds and cook until mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn't run, it is thick enough.) Stir in the nuts and ginger.
Moisten hands; pat out mixture onto wet board to thickness of about1/2-inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water.
Cool completely and lift from board with a spatula.
1/4 large cooking apple
Kosher wine to moisten
2 level teaspoons sugar
3 ounces (75g/3/4-cup) walnuts
2 level teaspoons cinnamon
Mince the walnuts and the apple. You can use the food processor for this.
Moisten with the kosher wine and flavor with cinnamon and sugar. The consistency should be that of mortar.
1/4 cup sugar
1/2 pound dried raisins
1/2 pound dried apricots
1/2 pound pitted dates
1 tablespoon sweet red wine
1/4 to 1/2 cup chopped pecans
2 cups water
Soak the raisins, apricots and dates in the water for an hour.
Add the sugar and wine to the water-fruit mixture. Chop the mixture, a third at a time, in a blender or food processor for about a minute.
Transfer the chopped fruits to a heavy saucepan and let simmer about 20 minutes over low heat until the fruit is cooked and the liquid absorbed.
Remove from heat and cool, then mix in the chopped nuts.
Serves: 4 cups
Mandelbrot, or MandleBread, is a biscotti like cookie/bread that is semisweet and perfect with coffee or tea!
1 cup chopped walnuts
1/2 teaspoon salt
3-1/2 cups flour
1/2 cup white sugar
1 teaspoon baking powder
1 cup vegetable or corn oil
1 teaspoon vanilla
1/2 cup brown sugar
Preheat oven to 350 degrees F. With an electric mixer, beat eggs until frothy. Add in sugar, oil and vanilla and mix in well. Sift together salt, flour and baking powder. Add to egg mixture and beat until just incorporated. Remove from mixer and gently fold in nuts. Chill the dough for an hour.
Once dough has chilled, coat hands with flour and then divide dough into thirds and shape each into long rolls three inches wide on cookie sheet sprayed with nonstick cooking spray.
Bake for 30 minutes or until a little golden.
Once they've cooled, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Lay them flat on the cookie sheet and sprinkle with sugar, cinnamon or powdered sugar. Let sit for a few hours to harden.
1/2 tsp. pareve chicken soup mix (optional)
4 jumbo egg yolks
1 tsp. salt
pinch cayenne pepper
1 tsp. parsley
2 tbsp. vegetable oil (or melted chicken fat, if desired)
4 jumbo egg whites, beaten stiffly
3/4 cup matzah meal
1 tbsp. grated onion
Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture.
Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.
Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.
With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water.
Cover the pot tightly and boil for about 30-40 minutes. Don't peek!
Serves: about 20 balls.
2 Tablespoon margarine
1 cup potted meat
1 medium onion
To make a Noodle Dough, use:
1 cup flour
1/2 teaspoon salt
2 to 3 Tablespoons water
Shred the potted meat and along with the chopped onion, place into a frypan and sauté together with the margarine. The onions should be soft. Place meat and onion in chopping bowl and chop meat and onion to a fine consistency. Add an egg and mix well.
Make a well with the flour and salt, and then add the egg and water in the center. Mix well and let dough rest for 20 minutes. Roll out dough and cut into 2 x 2-inch squares. Place 1 teaspoon or so of the meat and onion mixture in the center of the square and fold a triangle and pinch well on all sides. Let them dry for a few hours. Boil them in salted water for 20 minutes and then place them in some chicken soup. If you want you can use egg roll wrappers instead of making the dough.
2 C. vegetable broth (Imagine Soup)
1 onion, diced
I tsp. salt
Dash of black pepper
2 butternut squash, peeled and cut in chunks
2 apples, diced
2 C. water
1/8 tsp. ground thyme
I C. unsweetened soy milk
Sauté onion until golden. Add squash, apples, broth, water, and seasonings. Bring to a boil. Reduce heat to low and simmer for 45 minutes, covered, until squash is tender. Puree soup until smooth. Return to low heat and stir in soy milk.