Comments on: Hamantaschen http://noshwithme.com/2007/03/hamantaschen/ Sun, 14 Mar 2010 13:34:33 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Natalie http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-10384 Natalie Wed, 03 Feb 2010 16:01:26 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-10384 I can totally relate to your frustration. It's always a gamble with a "new" recipe. This one is my <a href="http://www.ehow.com/how_5923007_make-hamentaschen.html" rel="nofollow">favorite</a> so far. I'm running off with your apricot jam recipe, though ;-)<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('10384','Natalie'); return false;">Reply</a> </div> I can totally relate to your frustration. It’s always a gamble with a “new” recipe.
This one is my favorite so far.
I’m running off with your apricot jam recipe, though ;-)
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]]> By: Jayne Cohen http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-328 Jayne Cohen Wed, 27 Feb 2008 23:27:49 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-328 The apricot filling sounds yum, especially, as Lizzi says, if made with those wonderfully tart California apricots. I'm not in love with poppyseed fillings either, but I sometimes add poppyseeds to the hamantaschen pastry instead. Tastes like the buttery little mohn kichel (poppy seed cookies) my grandmother used to make. I'm posting the recipe on my website until Purim: http://jewishholidaycooking.com/ I invite hamantasch lovers to enter my contest for the best filling: http://jewishholidaycooking.com/food.shtml and I'll send the winner a copy of my new book, Jewish Holiday Cooking: A Food Lover's Classics and Improvisations. Hope you can join--Jayne<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('328','Jayne Cohen'); return false;">Reply</a> </div> The apricot filling sounds yum, especially, as Lizzi says, if made with those wonderfully tart California apricots. I’m not in love with poppyseed fillings either, but I sometimes add poppyseeds to the hamantaschen pastry instead. Tastes like the buttery little mohn kichel (poppy seed cookies) my grandmother used to make. I’m posting the recipe on my website until Purim: http://jewishholidaycooking.com/ I invite hamantasch lovers to enter my contest for the best filling: http://jewishholidaycooking.com/food.shtml and I’ll send the winner a copy of my new book, Jewish Holiday Cooking: A Food Lover’s Classics and Improvisations. Hope you can join–Jayne
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]]> By: Deb Schiff http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-326 Deb Schiff Thu, 10 Jan 2008 19:51:38 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-326 The best recipe I found for Hamantaschen is from Sundays at Moosewood. I blogged about it here: http://alteredplates.blogspot.com/2007/05/moosey-hamantaschen.html<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('326','Deb Schiff'); return false;">Reply</a> </div> The best recipe I found for Hamantaschen is from Sundays at Moosewood. I blogged about it here: http://alteredplates.blogspot.com/2007/05/moosey-hamantaschen.html
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]]> By: erin http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-327 erin Tue, 04 Dec 2007 18:56:48 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-327 hilary, is it bad if i make these for hannukah instead of purim? im organizing hannukah this year but i grew up presbyterian and happen to have a jewish husband! i think im just going to make these anyway!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('327','erin'); return false;">Reply</a> </div> hilary, is it bad if i make these for hannukah instead of purim? im organizing hannukah this year but i grew up presbyterian and happen to have a jewish husband! i think im just going to make these anyway!
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]]> By: Genna http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-325 Genna Fri, 15 Jun 2007 19:10:36 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-325 I've got a great hamentashen recipe that is so simple. People FLIP for it. It's not pareve, but probably could be with margarine: 3 cups flour 2 eggs 1/2 cup sugar 2 sticks butter (I usually melt it a bit) 2 tsp vanilla 1 1/2 tsp baking powder 1. Mix all ingredients together 2. Shape into lemon (lg) or walnut (sm) size 3. Press down with bottom of glass 4. Cut into round shape using glass of fingers 5. Place 1 tsp (lg) or 1/2 Tsp (sm) of favorite filling in center of circle of dough 6. Pinch 2 sides up over fillling 7. Place on cookie sheet 350 12-15 minutes I used to make about 500 a year in high school. Have toned it down since then, but these are a HUGE hit in my office. I even ship them to friends. Let me know what you think! Thanks for posting the Red Velvet Cupcake recipe. I made them for a friend's birthday and NO ONE could eat just one. I do them with regular vanilla frosting though (butter, powdered sugar, vanilla). Genna<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('325','Genna'); return false;">Reply</a> </div> I’ve got a great hamentashen recipe that is so simple. People FLIP for it. It’s not pareve, but probably could be with margarine:

3 cups flour
2 eggs
1/2 cup sugar
2 sticks butter (I usually melt it a bit)
2 tsp vanilla
1 1/2 tsp baking powder

1. Mix all ingredients together
2. Shape into lemon (lg) or walnut (sm) size
3. Press down with bottom of glass
4. Cut into round shape using glass of fingers
5. Place 1 tsp (lg) or 1/2 Tsp (sm) of favorite filling in center of circle of dough
6. Pinch 2 sides up over fillling
7. Place on cookie sheet 350 12-15 minutes

I used to make about 500 a year in high school. Have toned it down since then, but these are a HUGE hit in my office. I even ship them to friends. Let me know what you think!

Thanks for posting the Red Velvet Cupcake recipe. I made them for a friend’s birthday and NO ONE could eat just one. I do them with regular vanilla frosting though (butter, powdered sugar, vanilla).

Genna

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]]> By: Lizzi http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-324 Lizzi Thu, 03 May 2007 15:44:21 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-324 Try adding 1/2 tsp lemon zest to your filling. If you use the turkish apricots, it somehow makes the filling sweeter. If you use california apricots, it's a really nice balance. I also make a prune filling, same way, but at 1 tsp lemon zest. I use the food processor instead of mashing, for really smooth results. Sorry they're not what you were hoping for, but they do LOOK really great!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('324','Lizzi'); return false;">Reply</a> </div> Try adding 1/2 tsp lemon zest to your filling. If you use the turkish apricots, it somehow makes the filling sweeter. If you use california apricots, it’s a really nice balance. I also make a prune filling, same way, but at 1 tsp lemon zest. I use the food processor instead of mashing, for really smooth results.

Sorry they’re not what you were hoping for, but they do LOOK really great!

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]]> By: Cheryl http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-322 Cheryl Mon, 05 Mar 2007 13:49:26 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-322 Sorry you had so much trouble with this the first two times. I feel your pain. But they do look good to me, and the filling looks delicious.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('322','Cheryl'); return false;">Reply</a> </div> Sorry you had so much trouble with this the first two times. I feel your pain. But they do look good to me, and the filling looks delicious.
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]]> By: rachel http://noshwithme.com/2007/03/hamantaschen/comment-page-1/#comment-323 rachel Sun, 04 Mar 2007 16:35:46 +0000 http://noshwithme.com/2007/03/hamantaschen/#comment-323 That filling looks really good!<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('323','rachel'); return false;">Reply</a> </div> That filling looks really good!
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