Cookie Dough Hamantaschen from Tricia Moslin

Cookie Dough Hamantaschen from Tricia Moslin

1 cup margarine
1 1/4 cup sugar
3 eggs
1/4 cup orange juice
grated rind of orange
2 tsp. vanilla
6 cups flour
1/4 tsp. salt
2 tsp. baking powder
fillings of your choice: mohn, prune,peach,strawberry,raspberry, chocolate chips,pareve special cocoa spread(yellow top). Bakers choice pastry fillings are wonderful.

cream margarine and sugar together. Mix in eggs. Stir in the orange juice,orange rind and vanilla. Sometimes I add in 1 tbsp. cinnamon.

Sift together flour,salt,and baking powder. (I do not)
Stir in gradually into wet ingredients. Mix well to form smooth dough.

On a lightly floured surface,roll out dough to an even thickness—1/4 inch
Cut into circles with a 3 inch glass or cookie cutter.
Place desired fillings in center of circle. Pinch up sides of the circle to form a triangle.

Bake at 375 about 20 minutes, or until slightly golden.

The dough can be made in a food processor. The dough can be refrigerated for several days before using. The cookies freeze well.

Enjoy
Tricia Moslin

Recipe Corner

This is the recipe for the sugar cookies. Its a really easy recipe, the only additional thing I did was before I put them in the oven I sprinkled some more sugar over the already cut cookies that were on the pan ready for the oven. If you have any questions let me know. Enjoy!

SUGAR COOKIES (By Kitchen Aid )and adapted by Rachel, Ariella and Shoshana Lunzer

1/2 Margarine, softened
3/4 C. Sugar
1 Egg
1+ tsp Vanilla (I used more because I love vanilla but that’s up to you)
2 C. of Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt

Preheat the oven 375 F

Cream together margarine and sugar. Beat in egg and vanilla and mix until all combines. In a separate bowl combine flour, baking soda and salt and mix well. Add to margarine mixture and mix until dough forms (will seem slightly sticky). Shape dough into a flat ball. Wrap in plastic wrap and let chill in the fridge for no less then 2 hours.

After chilled, divide the dough into thirds. Roll out each portion about 1/8 inch thick and cut with cookie cutters. Place cookies on lightly greased baking pan, sprinkle with addition sugar, if desired. Bake at 375 for 7-10 minutes or until edges are light brown. Remove immediately and let cool. Enjoy

Yield: About 48 cookies

RECIPE CAN BE DOUBLED

Carole’s Blondies

Blondies

2 and 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter OR margarine ,softened
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
2 eggs
12 oz. package chocolate chips
Pre-heat oven to 375 degrees
Combine flour,baking soda and salt.

Set aside.
Combine butter,sugar and vanilla, beat until creamy.        Beat in eggs.                                                                           Gradually add flour mixture and mix well.                               Stir in chocolate chips.
Bake for 20 to 22 minutes in greased 9×13 pan
Enjoy

A recipe from the kitchen of Anne Sandler just in time for Chanukah!!!!

Adam Sandler’s Chanukah Jelly Muffins:

2 eggs,1 cup creamer, 1/2 cup oil, 3 cups flour, 1 cup sugar, 4 tsp. baking powder, 1 tsp. salt, favorite flavor of jam/jelly.

Heat oven to 400 degrees. Grease bottom of muffin tins. Beat eggs,stir in creamer and oil.  Mix in remaining ingredients;batter will be lumpy. Fill muffin cups 1/4 full and drop a teaspoon of jam/jelly in center.Add batter to fill cups 1/2 full. Bake at 400 degrees for about 30 minutes. When cool sprinkle with confectioner’s sugar.   Enjoy!!!

Recipe Corner

Kids home from school?

Try this recipe to keep them busy.

Peanut Butter And Banana Muffins (dairy)

• 2 eggs
• 1 cup milk
• 1/4 cup banana (about 1 banana), mashed with a fork
• 1/4 cup peanut butter
• 1/3 cup oil
• 1/4 cup frozen apple juice concentrate, thawed
• 1/4 cup nonfat dry milk
• 2 1/4 cup flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• nonstick spray

Preheat oven to 350. In a small bowl, beat the eggs and then add the milk, mashed banana, peanut butter, oil, apple juice, dry milk. Mix until combined and creamy. Add the flour, baking powder, and baking soda. Mix again. Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. Bake for about 15 minutes. Remove from muffin tin and cool them on the wire rack. Makes 12.

Chocolate Mint Sandwich Cookies (Parve)

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• COOKIES
• 4 eggs
• 2/3 cup oil
• 2 (18.25 ounce, 500 gram) packages Pillsbury chocolate cake mix (parve)
• FILLING
• 1/2 cup (100 grams) margarine, room temperature
• 2 1/2 cups (300 grams) confectioner’s sugar
• 3 Tablespoons water
• 1/2 teaspoon mint extract

Preparation:

1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line two cookie sheets with parchment paper.
2. In a mixing bowl, beat eggs. Add oil. Add cake mix. Mix well.
3. With slightly wet or oiled hands, form 2 inch balls from the cookie dough. Place them on the cookie sheets, and flatten slightly with the palm of hand or a spoon. The cookies will spread in the oven, so be sure to leave room between them.
4. Bake the cookies at 325 degrees Fahrenheit (160 degrees Celsius) for 10-12 minutes.
5. When the cookies are ready, remove from the oven but leave them on the cookie sheets for a few minutes before removing them to a wire rack.
6. In a mixing bowl, mix together all filling ingredients. Spread a thin layer of filling in between 2 cookies to form a sandwich cookie.

Yield: 25 cookies

For Shavout

No-Bake Cheese Cake

Ingredients:

1 large package of biscuits or graham crackers

3 packages of 9% cheese spread (soft cream cheese spread)

1 cup of milk

1 package of vanilla pudding

Combine the cheese spread, milk and vanilla pudding together in a mixing bowl. While the mixer is mixing, take the biscuits (or graham crackers) and line the bottom of a large tray so that the biscuits completely cover the bottom of the pan.

Add the mix on top of the biscuits and refrigerate. It will thicken in the refrigerator over night and be ready in the morning.

Serve by cutting slices.

Variations are simple by using different flavored puddings or adding finely chopped strawberries. Enjoy!

POPPY SEED CAKE

By Tricia Moslin

This Purim cake recipe was given to my mother, Estelle Solomon, from her good friend Miriam Shinnar.  It was so special to Miriam that she asked my mother to never share it with anyone else.  I have been making this cake every year for over 35 years.  I remember going into the New York City, to Broadway with my parents every year to the one store that would grind the poppy seeds into a fine flour.  After I got married, the store closed.

I searched the internet, called every baking supplier, and visited every store on Main Street to try and find the poppy seed flour.  A friend finally discovered a place in Jerusalem that properly grinds the seeds, so once again I can make this special treat.

I asked Professor Shinnar, and got permission to now be able to share the recipe.  Each time I bake this cake, I remember my parents, my father loved it, and Miriam, their special friendship and love of cooking.

6 Eggs Separated
1 Cup sugar ( original amount, most people like more so I use 1 ½ cups)
2 cups poppy seed flour
1 jigger brandy (you can use orange juice)

Beat egg whites.  Mix yolks and sugar with electric blender.  Gradually add the poppy seed flour to the yolks, adding the brandy almost at the end.  Fold in the whites all at once.  Line a spring form pan 8 or 9 inches with parchment paper.  You can use 2 small pans (4 inch).  Bake at 350 until a toothpick comes out dry.  Cool before removing.  This will freeze well.