Hamantaschen Cookie Dough

Modified from “The Great Hadassah Cookbook” 1⁄2 cup butter or margarine 1 cup sugar 1 egg 2 cups flour (plus a little more for rolling out the dough) 2 teaspoons baking powder 2 tablespoons milk, water or rice milk 2 teaspoons vanilla or 1 tablespoon lemon zest Directions: In a bowl, cream together the butter… Read More

Another Hamantaschen Cookie Dough

3 eggs 1 cup oil 1 cup sugar 2 teaspoons baking powder 1⁄2 cup water 1⁄2 cup orange juice 1⁄8 teaspoon salt 4 cups flour (approximately) 1 egg beaten (for the top) Directions: In a bowl, combine the eggs, oil, sugar, water and orange juice. Whisk to combine. Add the flour, salt and baking powder… Read More

Joan Nathan’s Recipe for Yeast Hamanstachen

Modified from Nathan’s “Jewish Holiday Cookbook” FILLING 1⁄2 cup water 1⁄4 teaspoon cinnamon 3⁄4 cup sugar 11⁄2 tablespoons orange zest 1⁄2 teaspoon lemon zest 2 tablespoons honey 21⁄4 cups chopped pecans, walnuts or a mixture of your favorite dried fruits 2 tablespoons bread crumbs DOUGH 2 tablespoons instant yeast 1⁄4 cup milk, scalded and cooled… Read More

Raspberry Filling

11⁄2 cup raspberry jam 1 fresh raspberry for the top of each hamantaschen 1⁄2 cup chopped toasted almonds 1⁄4 cup breadcrumbs Directions: In a bowl, combine the jam, nuts and breadcrumbs. Use a teaspoon or tablespoon for filling, and just before cooking place a fresh raspberry in the open part of the hamantaschen. Makes 2… Read More

Dried Fruit and Nut Filling

Modified from yummly.com 1 cup dried figs 1⁄2 cup dried apricots 1⁄2 cup raisins 1⁄2 cup orange juice 1⁄3 cup toasted slivered almonds 1⁄3 cup walnuts 1⁄4 cup corn syrup, 1⁄2 teaspoon vanilla 1⁄2 teaspoon cinnamon zest of 1 lemon Directions: Place all the ingredients in a food processor and process for 2 to 3… Read More

Brownie Filling

5 ounces semisweet chocolate 3 ounces unsweetened chocolate 6 tablespoons butter or margarine 2⁄3 cup flour 1 teaspoon baking powder 1⁄4 teaspoon salt 2 eggs 2 teaspoons vanilla 1 tablespoon instant coffee 3⁄4 cup sugar 3⁄4 cup semisweet chocolate chips 1⁄3 cup chopped pecans 1⁄3 cup chopped walnuts Directions: In a glass microwavable bowl, melt… Read More

Upcoming Programs at the Aleph Learning Institute

To register and for more information, visit alephlearninginstitute.org or call 410-486-2666, ext. 2 Sunday, March 2 (First Sunday of each Jewish month) Rosh Chodesh Society, from 8 p.m. to 9:15 p.m. Wednesday, March 5 Happiness in Marriage: 1+1=1, from 11:15 a.m. to 12:30 p.m. » Rabbi Shlomo Slatkin, a certified Imago Relationship Therapist, talks about… Read More

ZILBERMAN

On February 12, 2014, ROZA (nee Ghidale), beloved wife of the late Shulim Zilberman; loving mother of Joe (Diana) Zilberman; adored grandmother of Alan and Ray Zilberman. Services at SOL LEVINSON & BROS., INC., 8900 Reisterstown Road, at Mount Wilson Lane, on Sunday, February 16 at noon. Interment at Beth El Memorial Park, Randallstown. Please… Read More

No-Bake Chocolate Mousse Pie

From nowaythatshealthy.blogspot.com 1 cup light or regular coconut milk 2 bars or 7 ounces dark chocolate (60 percent and up), melted 2 whole eggs optional: 9-inch pie crust whipped topping In a blender, mix together the chocolate and eggs until combined. Heat the coconut milk in a saucepan until it begins to boil and bubble…. Read More

Beef Butternut Squash Stew

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5 tablespoons oil 1 1⁄2 pounds beef chuck (approximately), cubed 1 teaspoon allspice, powdered or 8 whole fruit 1 cup dry red wine 4 whole bay leaves 3 tablespoon pareve margarine 4 large shallots, sliced 3 carrots, peeled and sliced 3 tablespoons flour 2 pounds (4 cups) butternut squash, peeled and chopped zest and juice… Read More