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This is a very tasty desert that can be found during Purim celebration. BLEND:
ADD: 3½ cups flour + 2 tsp baking powder sifted together Work with hands and form into soft ball; flour board and roll out dough to 1/8“ thick. Cut circles out with a floured 3½“ to 4” cookie cutter circle. FILLING: 2 (12 oz) cans of SOLO brand prune (or poppy or apricot or almond fillings or other fruit fillings). The best filling though is a made by mixing fine shredded walnut with honey until you get like a playdough consistency. Please keep in mind that some people may be allergic to nuts. Use 1 teaspoon per circle. Fold circles into triangles and securely pinch the edges together. Place Hamantaschen on cookie sheet lightly sprayed with non-stick cooking spray or lined with parchment paper. BAKE: @ 350 degrees, 17-20 minutes until just golden on the bottom. Makes 30-48 pieces depending on size of cookie cutter used. Dust cooled hamantaschen with powdered sugar if desired. INGREDIENTS:
5 large Haas avocados (black in color,slightly soft to the press) 2 lime, juiced 1 medium onion, chopped 2-3 garlic cloves, minced 4 Roma tomatoes, diced (not over ripe) 1 teaspoon salt Optional: 1/2 cup sour cream or yogurt 1 teaspoon ground cumin 1 teaspoon cayenne 1 jalapeno pepper, seeded and minced DIRECTIONS
Ingredients for 40-50 small donuts::
800 g. (6 and 2/5 cups) flour 1 and 1/2 tbsp. dry yeast 100 g. (1/2 cup) sugar rind of 1 lemon, finely grated (optional) 1 tsp. salt 400 ml (1 and 2/3 cups) water 100 ml (2/5 cups) oil 2 eggs 1 tbsp. vanilla extract ----------------------------------- oil for deep frying jelly for filling (optional) powdered sugar for sprinkling Directions: Place first all dry ingredients in a large bowl and mix them. Add the rest of ingredients and work in dough. Knead until dough is soft. Place dough in clean non-metallic buttered bowl and let rise until doubled in size, about 1 hour. Pull walnut size pieces of dough and roll them into balls. Place on parchment paper sprinkled with flour and let rise again until doubled in size. Heat oil in saucepan and fry balls on low - medium heat until golden brown on both sides. Remove and place onto a plate lined with paper towels. Cool slightly and fill with your favorite jelly. Sprinkle with powdered sugar. These quantities are for a large 12 x 18 pan enough for 15 - 20 persons.
32 oz spaghetti 32 oz ground beef 32 oz cottage cheese 12 oz sliced mushrooms 40 oz pasta sauce 8 oz grated cedar cheese 1 big onion 1 cup sour creme 1/2 cup butter (1 stick)
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