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Take any recipe and substitute sugar with splenda. Presto!
I know I’m brilliant, you don’t have to tell me.
42 days until Purim!
BS”D
Well, here is the best and only authentic recipe for REAL oznei Haman:
Hang der nayer Homon, Mahmoud Ahmadinejad YM”S ShR”Y 50 amois above Teheran
Cut him down when one is sure his body is as dead as his neshomo and that his descent to omkei Gehennom has begun.
In Spanish bullfight fashion, remove his ears and pin them to a sign marked “Kein Yiplu Kol Oyvecha Hashem!”
Send these oznei Haman to Khaled Meshaal with a note “You’re next, buddy!”
can i ask a stupid question? usually at the beg of a thread the # of posts is 1 off (it could be that random questions is off too but im not counting 1200 posts lol -but over here when mod 72 put it up it said 1 post then mod 42 posts and it says 4 posts—dont worry i couldnt care less i was just noticing…..dont mind me im just thinking out loud
whatever you make
please dont be skimpy with the filling
this is a chesorin with most hamentaschen ive eaten, homemade or bakery.
why extra credit fot sugar free recipes. im skinny and i hate it when i go somewhere and everything is either sugar free, low fat, low carbs, low calorie, whole wheat, diet or whatever. if everyone just ate in moderation (no pun intended) all you overweight people could eat normally. all these sugar free healthy diet things have alot less taste. i will personally give extra extra credit for NORMAL recipes. also, people see sugar free cookies and they’ll eat the whole box telling themselves well hey, its ok cause these are sugar free and then they dont lose weight and wonder why and say all i did was eat low fat, sugar free, low calorie and whole wheat stuff. The answer to this growing problem is MODERATION. you could eat 2 normal recipe hamantashen and you’ll be fine and they will taste normal.
so does this mean you’re gonna open up my purim thread now.$
I think it was mazal who posted that she has an awesome one. I hope she shares it so I can try it.
Whatever type of cookie dough you prefer, soft or crispy (I like the crispy type), if you make prune filling, take a jar of prune lekvar, add in some finely chopped walnuts, lemon juice, and allspice to taste (start off with a little juice and allspice at a time, and keep tasting until you love it). If you have no allspice, use cloves. These spices are very pungent and strong, so small doses are effective at flavoring something.
Anyone who has ever eaten our hamanatashen has not gone back to plain prune again.
mod72: you mean i have to wait a whole month to post on the purim thred.$
1 cup of chicken fat
4 cups flour
3 cups sugar
mix it all up
fold into triangle and spoon a bit bit of chicken fat
deep fry it till golden brown
dont try at home
Does somebody have a good recipe for chocolate filling i can put in the hamentashen?? every year i check out all these cook books but they only have recipes for these fancy fruit fillings that my family would never touch! so if you have a good chocolate hamentaschen…i would really appreciate it!!
now my post looks stupid u can ignore it or take it off or just leave it lol
mod42: yay i can’t wait!!!! yipeeee!!!!!
i’m with ames–reisman’s makes great hamentashim!!!
chocolate fillings my favorite!!! but i like latkes way better!!!!(ha ha ha!!!)
What about using Nutella, Skates? It’s a really delicious chocolate/ hazelnut filling.
flatbush27, there is something very serious called diabetics and maybe they can’t have even a little bit of the sugary stuff.not everyone was blessed skinny like you.
after a few bottles of wine all hamantashen taste the same anyway so why bother with recipes. just throw some stuff in a bowl and bake it and no one will realize they taste like burnt tuna fish and peanut butter. and besides eventually they will just end up somewhere on the floor of your house ( in liquid type form though) so either follow my recipe i posted earlier or make up your own
you sound like a pro.
BS”D
Chicken fat? Who uses that nowadays? Try axle grease or Vaseline as both are healthier than chicken fat.
Chicken fat? Who uses that nowadays? Try axle grease or Vaseline as both are healthier than chicken fat.
NO,NO,NO!!!!! Olive oil!!!!!
flatbush27, there is something very serious called diabetics and maybe they can’t have even a little bit of the sugary stuff.not everyone was blessed skinny like you
For the record skinny people can be diabetic, too. And many obese people NEVER become (though there is a greater risk to them of it happening). In any case, If I were diabetic, I would never eat sugar-free hamantashen. Some things are best left alone. Besides, people tend to forget, even if the filling is sugar-free, the DOUGH is made from flour which is a carbohydrate, hence it turns to sugar. Ya can’t win!
oomis and amichai. your right. i apologolize for my distasteful remarks earlier.
Flatbush, as far as I am concerned, you said nothing out of line. No apologies necessary. I happen to agree with you about moderation. My problem is my hamantashen are SO good, I can never eat them in moderation. I have been known (in the distant past) to remove some from SHALACH MANOS that I have already packed, because I wanted another one. I figured the person I am giving it to, won’t know the difference if I send one or two rather than two or three. We always made the same thing for Purim every year when I was growing up. My mom would make her hamantashen, with all of us little elves helping her, and also a big batch of toll house cookies with chopped walnuts. To this day, the ONLY chocolate chip cookies that I consider to be authentic are the ones made from that original Toll House Morsels recipe (now made with paszkez chocolate chips, because Nestles are milchig.)
ames- that is pretty funny that there is not one (real) recipe posted here
I have an excellent one, ames. I’ll post it as soon as I find it (don’t hold your breath)
Ok here it is:
4 1/2 cups flour
3 eggs
1/2 lb. margarine or shortening (2 sticks)
1 cup sugar
1/2 cup orange juice
1 vanilla sugar
1 tbsn baking powder
1. Knead all ingredients well
2. Roll out dough 1/3 inch thick
3. Cut into rounds
4. Fill each center with 1 teaspoon of your favorite hamantash filling
5. Form into triangles by pinching corners closed.
6. Brush with egg
7. Bake at 325 for 15-20 min, until golden brown
NOTE: you might want to add extra flour if the dough feels too sticky
Finally. thank you beacon. i was turning blue for holding my breath that long
i was turning blue for holding my breath that long
Take a hamantasch
Yes, i was waiting to see if after e/o’s brilliant comments we would get at least one recipe. I am new to the baking world and was looking forward to a good recipe. I know therer are Reisman’s but nothing compares to HOMEMADE!
OK, I will hunt mine down and post it as soon as I do, bli neder. Thanks, Beacon. Yours sounds yummy.
This is not my recipe, my friend gave it to me. Just thought I would post it while hunting for my own.
HAMANTASCHEN:
4 c flour
1 c sugar
3 eggs
2 heaping tsp baking powder
1/2 c orange juice
3/4 c oil
Use any filling you want.
Bake at 350 degrees for 20 minutes on a greased cookie sheet.
Thanks to those who posted dough recipes…however im STILL waiting for a good chocolate filling recipe!! and don’t say chocolate chips cuz its not the same as a good chocolate filling!! Ames…I totally agree..whats the story with the jelly? as far as i remember, every place i went to on Purim, people were snatching the chocolate ones and the fruit ones were just left pilling up in the back!! so chocolholics…start sending recipes!!
I still think that if it is pareve, you could try using the Nutella spread which is a chocolate hazelnut filling, meant to be put into pastries. What about taking a solid chocolate nugget and forming the triangle around it then baking? I never did this, so I have no idea. To me hamantashen have to be prune or poppy. Otherwise it is merely a PRETENDER to the throne….
Try them oomis, you won’t be disappointed!
I just looked at the Latka vs Hamantashen thread. Where is Lakewoodwife with her recipe?
Try them oomis, you won’t be disappointed!
OK, Beacon, bli neder, I will. Got to keep an open mind (MUST…HAVE…CHOCOLATE!!!!)
Okay, Here IT is…(sorry it took so long, I wasn’t watching the new threads, thanks SJS for tipping me off)
3/4C marg
1C sugar
2 eggs
1t vanilla
2 1/2C flour
1t baking powder
1t salt
Cream marg and sugar. Add in eggs & vanilla then add remaining ingredients and mix well. Refrigerate dough for at least a few hours and up to a week. You can also freeze the dough.
- A few notes
- when rolling dough (any) use powdered sugar instead of flour, It adds a sweet crust & doesn’t toughen the dough (this allows for limitless rerolling)
- This recipe multiplies well (my 5qt kitchen aid can handle a triple recipe, but not quite a quadruple)
- ask your own LOR, but mine said that if I make a trip or quad recipe I should take Challah without a Brocha
- This dough is very versatile: It makes great hamentashen, but I also use it for Chanukah cookies. It can be colored, shaped by hand, molded, I’ve even frozen rolls of it and then just sliced and baked (with sprinkles, nuts, etc.)
- I like to use the oven-safe fillings from Baker’s Choice, but if you want to use jelly, try mixing it with ground nuts (then it doesn’t leak out). I’m not so into chocolate (& now my daughter is allergic) but from other baking I would try a mixture of:cocoa, sugar, powdered sugar, corn starch & oil. You’ll have to experiment with the ratios but it should work
- just to give proper credit, this recipe originally came from a Big Bird alphabet activity book that we had growing up. The recipe was on one of the first pages and a number of the letters had activities to do with it. I still have the book.
ENJOY!!!! And if anyone has any questions I’ll do my best to answer them
SJS- I don’t recall saying I have a great Hamentashen receipe in any of my posts. If you want, the receipe I like to use if from the Kosher Palette. That receipe is a very good one. If you want I can write it down.
For a chocolate filling, a friend of mine uses the Israeli Chocolate spread.
Another tip for those who use jelly in the filling. I like to thicken the jelly with flour, so the jelly doesn’t overflow. It usually works.
Ames – I love Reisman’s Hamantashen as well. I find the cookie part to be cake and yummy and if we are lucky to get them in Mishoach Manot, I try not to let the kids get to it. Mine all mine!!! 😉
Oomis, did you get a chance to try my recipe?
I might want to try the receipe Oomis posted because it doesn’t use margarine, but I don’t make Hamantashen till right before Purim.
Anyway here is the Hamantashen receipe from the Kosher Palette
1/2 cup margarine(1 stick)
1 cup sugar
1 large egg
1/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees
Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, O.J. and vanilla
combine flour, baking powder, and salt. Add to margarine mixture; stir into a uniform dough.
Shape dough into a flat disk. Cover in plastic wrap and refigerate at least 15 minutes(maybe made 2 days ahead).
Roll out chilled dough on a lightly floured surface to 1/8-inch thickness. Cut 3 inch circles with a cookie cutter or drinking glass.
Place 1/2 teaspoon of whatever filling you want to use in the center and shape into Hamantashen. Place hamantashen 1 inch apart on a greased baking sheet or a parchment lined baking sheet. Bake 20-35 minutes.
yield about 4 dozen.
Note: The orginal receipe has you brush the hamantashen with Egg white and then sprinkle Cinnamon-sugar on top. I skip that processs, but want to let you know that you have that option.
Thanks Lakewood wife. You made my husband very happy 🙂
Sorry Mazal, I mixed you and Lakewoodwife up. Its because you post such yummy recipes!! Thanks for posting that one!
mod86: this thread is right up your alley!!!
Beacon, I haven’t made hamantashen yet. I am trying to figure out what to do with the leftover Bukser next week. But I will try it, bli neder. Chocolate can NEVER be bad.
lakewoodwife: ask your own LOR, but mine said that if I make a trip or quad recipe I should take Challah without a Brocha.
Bump.
No-Bake Peanut Butter & Chocolate Hamentaschen from *Busy in Brooklyn*:
Peanut Butter Buckeye Hamantaschen
3/4 cups natural peanut butter*
1/4 cup butter or margarine (1/2 stick)
1 tbsp honey
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/4 tsp kosher salt
honey roasted peanuts
8oz. California Gourmet chocolate chips
2 tbsp coconut oil
Method:
In a large bowl, beat the peanut butter, margarine, honey, vanilla and salt. Add in the powdered sugar and mix until a soft dough forms. If the mixture is too sticky to handle, add a bit more powdered sugar. Roll the dough into balls and form each ball into a triangle. Fill each triangle with honey roasted peanuts.
Melt the chocolate over a double boiler and stir in the coconut oil. Using a fork, dip the peanut butter triangles into the chocolate so that the edges are covered all around. Shake off excess chocolate and place on parchment paper. Refrigerate until ready to serve.
*I use peanut butter that is labeled as natural but it still has sugar added.
YIELD: approximately 20 hamantaschen
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