Try these Festive Hamentashen Recipes
from America Cooks Kosher

Faigie’s Hamantashen
(Pareve)

“My mother made these with her kindergarten class every Purin for 30 years (she doubled the recipe for school). She’d be happy to know the recipe was passed on to new generations.”

  • 8 tablespoons (1 stick) margarine
  • ¾ cup sugar
  • 1 egg
  • ¼ cup orange juice
  • 2 ½ cups flour or as needed
  • 1 ½ teaspoons baking powder
  • salt to taste

For Fillings, try:

  • Poppyseed and honey
  • Prune and orange zest
  • Cherry pie filling
  • Nuts
  • Raisins and cinnamon mixed together
  1. Preheat oven to 350 degrees.
  2. Cream margarine and sugar. Add egg and juice and mix well. Add flour, baking powder and salt and mix. More flour may be added until the dough is a rolling consistency.
  3. Roll out dough and cut into 3-inch rounds. Add a dollop of filling and pinch twice to make 3 corners. Press 2 sides together, and then fold third side over and press the ends together.
  4. Place on a greased baking sheet. Bake 20 minutes.

Makes 60.

Easiest Ever Hamantashen
(Dairy/Pareve)

  • 1 (18 ounce) box yellow cake mix
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • Fillings of your choice
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients in a mixer and mix until blended. Roll out dough to 1/8-inch thickness and cut into 2 ½ - 3-inch circles. Put 1 teaspoon filling in center of each circle. Moisten edges with water and fold edges on three sides to form a triangle. Place on a greased baking sheet.
  3. Bake 10 minutes or until golden brown.

Cooking for Pesach? Let us recommend these recipes good for Pesach or anytime.

  1. Cinnful Pecans (pg. 38)
  2. Asparagus Soup (pg. 65)
  5. Vegetable Kugel (pg.188)

Cinnful Pecans (pg. 38)

INGREDIENTS
• 1 egg white
• 1 tablespoon water
• 1 cup sugar
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• 1 pound pecans

DIRECTIONS
1. Preheat ven to 200 degrees.
2. Beat egg white and water until frothy, not stiff. Stir in sugar, salt and cinnamon. Add pecans and stir until well coated.
3. Spread pecans on a large greased baking sheet. Bake 45 minutes, stirring every 15 minutes, or until dry and tasty.

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Asparagus Soup (pg. 65)

INGREDIENTS
• 1 stick (or less) pareve margarine
• 2 large onions
• 8 garlic cloves, chopped
• 6 cups pareve chicken stock
• 3 pounds asparagus
• 1 cup parsley, chopped
• 3 to 4 large carrots, cut into pieces
• 1 tablespoon dried tarragon
• 1 teaspoon salt (optional)
• 1/2 teaspoon pepper (optional)

DIRECTIONS
1. Melt margarine in a large pot over low heat. Add onions and garlic. Cook until wilted, about 20 minutes. Add stock and heat to a boil.
2. Trim ends of asparagus and cut into 1-inch pieces. Reserve tips. Add bottom pieces of asparagus, parsley, carrots, tarragon, salt and pepper into stock. Reduce heat to medium and simmer, covered, for 50 minutes.
3. Remove from heat and let cool. Place in a food processor in batches and puree. Return to soup pot. Add asparagus tips and simmer 10 more minutes.

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Bubby Nellye's Chicken Soup (pg. 62)

INGREDIENTS
• 2-3 stalks celery with tops
• 1 large onion
• 2 parsnips whole
• 6-8 carrots
• 1 to 1½ bunches fresh dill
• 1 to 1½ bunches fresh parsley
• 1 chicken (pullet), skin removed, cut into quarters
• 1 bag chicken bones
• 10 cups water
• salt and pepper to taste

DIRECTIONS
1. Cut up celery, onion, parsnips and carrots and put into a huge pot along with dill, parsley, chicken, bones and water. Bring to a boil, reduce heat and cook for about 2 to 3 hours. Add salt and pepper to taste.
2. Strain cooked soup through a colander into a fresh pot or containers. Cut chicken into pieces and return to soup along with cooked carrots.

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Pesach Stuffed Brisket of Beef (pg. 128)

INGREDIENTS
Broccoli-Mushroom Stuffing
• 3 tablespoons margarine or chicken fat
• 2 cloves garlic, minced
• 1 large onion, chopped
• ½ pound mushrooms, chopped
• 10 ounces frozen chopped broccoli, thawed
• 1 ½ cups matzah farfel
• 1 whole egg
• 1 egg yolk
• 1 teaspoon salt or to taste
• 1 teaspoon dried basil
• freshly ground pepper to taste

Brisket
• 2 (5 pound) first cut briskets
• salt and pepper
• paprika
• 2 onions, quartered
• 3 carrots, peeled and cut into 2-inch pieces
• 1 cup beef broth
• 1 ½ cups dry red wine
• 1 tablespoon potato starch mixed with 1 tablespoon water, if desired

DIRECTIONS
1. To make stuffing, melt margarine in a skillet. Add garlic and onion and sauté until soft. Add mushrooms and sauté until most of the liquid has evaporated. Transfer to a bowl and cool slightly. Stir broccoli and farfel into sautéed vegetables. Mix egg and egg yolk in small bowl and add to broccoli mixture. Stir in salt, basil and pepper. Set aside.
2. For brisket, cut off fat from meat. Make a pocket in the brisket by cutting horizontally through the center of the meat, leaving a ¾-inch uncut border on three sides. Loosely push stuffing into pocket; do not overstuff. Skewer closed with turkey lacers or a trussing needle. Press on top of meat to distribute stuffing evenly. Sprinkle both sides of meat with salt, pepper and paprika.
3. Preheat oven to 275 degrees.
4. Place brisket in a roaster or Dutch oven. Add onions and carrots. Pour broth and wine over top. Cover and bake for 3 1/3 to 4 ½ hours, basting occasionally, until meat is tender when pierced with a fork.
5. Remove from oven and place meat in a dish. Remove skewers. Place a damp towel directly on the meat to keep the top from drying out. Strain pan juices and refrigerate separately.
6. (The meat and sauce may be refrigerated up to 2 days or frozen. Defrost in refrigerator overnight.)
7. Remove fat from sauce. Cut meat into slices and ½-inch thick and arrange overlapping in roasting pan. Pour sauce over meat, cover and bake 20 minutes or until heated through. Using a large spatula, carefully transfer meat to a platter.
8. If desired, thicken pan juices by stirring in dissolved potato starch and water. Place over moderate heat and whisk until sauce comes to a boil. Spoon a small amount of sauce over the meat and pass the rest.

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Vegetable Kugel (pg.188)

INGREDIENTS
• ¼ cup chopped green pepper
• 1 cup chopped onion
• ½ cup chopped celery
• 1 ½ cups grated raw carrots
• 6 tablespoons margarine
• 1 (10 ounce) package frozen chopped spinach
• 3 eggs, beaten
• 1 ½ teaspoons salt
• 1/8 teaspoon pepper
• ¾ cup matzah meal
• oil

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Sauté green pepper, onion, celery and carrots in margarine for about 10 minutes, stirring occasionally.
3. Cook spinach, drain. Add spinach to sautéed vegetables. Add eggs, salt pepper and matzah meal. Spoon into 12 well-greased large muffin tins or a casserole dish.
4. Bake 45 minutes or until firm. Allow to cool 10 minutes before removing from pan or cup up in portions if using casserole dish.

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Crispy Onion Baked Potatoes (pg. 216)

INGREDIENTS
• 4-6 large baking potatoes
• 1/3 cup olive oil
• ¼ cup onion soup mix
• 1 teaspoon potato starch
• 2 tablespoons mayonnaise
• 1 teaspoon sugar
• 2 cloves garlic, crushed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Wash potatoes and cut into bite-sized pieces. Set aside.
3. Mix all remaining ingredients in a small bowl.
4. Place potato sections in a large bowl and coat with mixture. Spread coated potato sections onto a greased baking sheet. Bake, uncovered, for 1 hour.

For extra crispiness, bake an additional 10 minutes at 400 degrees.

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Spring is in the Air - Time to Cook Lighter!

My Daughter’s Sweet Mini Blinis (p. 25)

INGREDIENTS
• 2 egg yolks
• ½ cup sugar
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 pound) loaf thin sliced bread
• ¾ cup (1 ½ sticks) butter, melted
• Cinnamon sugar

DIRECTIONS
1. Cream egg yolks, sugar and cream cheese. Cut crusts off bread and press thin. Cut each slice in half and spread with cream cheese mixture.
2. Roll up bread. Dip bread roll in butter, then cinnamon sugar. Place on baking sheet and freeze.
3. When ready to bake, preheat oven to 400 degrees. Bake frozen rolls for 15 minutes.

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Spring Vegetable Soup (p. 77)

INGREDIENTS
• 2 tablespoons butter or pareve margarine
• 2 leeks, cleaned and chopped
• 1 small onion, chopped
• 6 cups hot water
• 2 potatoes, peeled and thinly sliced
• 2 carrots, peeled and thinly sliced
• 2 teaspoons of salt
• ¼ cup uncooked rice
• 8 stalks asparagus, cut into ½-inch pieces
• ½ pound spinach washed well and chopped
• 1 cup light sour cream or Tofutti sour cream

DIRECTIONS
1. Melt butter in a large soup pot. Add leeks and onion. Simmer over low heat until tender, about 5 minutes.
2. Add hot water, potatoes, carrots and salt. Bring to a boil. Reduce heat. Simmer 15 minutes. Add rice and asparagus. Simmer 25 minutes. Add spinach and simmer 10 minutes.
3. Stir in sour cream. Bring to a boil.

Note: Flavor improves if soup is chilled overnight. Heat through before serving.

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Salmon with Maple Balsamic Glaze (pg. 169)

INGREDIENTS
• ¼ cup maple syrup
• 2 tablespoons balsamic vinegar
• ¼ cup orange juice
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• ¼ teaspoon pepper or to taste
• 1/2 teaspoon salt
• 1 pound salmon fillet or steak

DIRECTIONS
1. In a small saucepan, mix together maple syrup, balsamic vinegar, orange juice and garlic. Bring to a boil, reduce heat and simmer for 5 minutes or until mixture is reduced. Remove from heat and stir in oil. Chill. Divide marinade in half.
2. Marinate salmon for 10 minutes in half of the marinade. Remove from marinade and discard marinade. Sprinkle salmon with salt and pepper. Liberally brush with remaining marinade.
3. Broil or grill 4 to 5 inches from heat on an uncovered grill directly over medium coals for 12 minutes per inch of thickness.
4. For fillets, baste again halfway through cooking time. For steaks, turn halfway through cooking time and baste with marinade.

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French Quarter Ice-Cream Torte (pg. 255)

INGREDIENTS
FUDGE SAUCE
• 8 ounces semi-sweet chocolate baking squares
• 1 cup heavy cream, not whipped
• 1 teaspoon dry instant coffee
• 1 tablespoon rum

TORTE
• 35-40 chocolate wafer cookies, crushed
• 1 quart chocolate, chocolate chip ice cream, softened
• 1 quart coffee ice cream, softened
• ½ cup Almond Rocca candy, coarsely chopped

DIRECTIONS
1. Melt chocolate with cream and coffee, stirring until smooth. Remove from the heat and add rum; set aside.
2. Spread half of the crushed cookies on the bottom of a 9-inch springform pan.
3. Spread softened chocolate ice cream over cookie crust. Drizzle half of the fudge sauce over the ice cream. Spread the rest of the cookies on top, then cover with coffee ice cream. Drizzle the rest of the fudge sauce over top. Distribute the crushed candy evenly over the surface. Freeze.

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Looking for Cool Summer Treats?

Gazpacho (Pareve)

 INGREDIENTS
• 2 cups finely chopped tomatoes
• 1 cup finely chopped cucumber
• 1 cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 1/2 cup finely chopped onion
• 4 teaspoons snipped parsley
• 2 teaspoons chives
• 1 teaspoon Worcestershire sauce
• 2 small cloves garlic, minced
• 22-4 teaspoons tarragon wine vinegar
• 2-4 tablespoons olive oil
• 4 cups tomato juice
• 1/2 teaspoon chili pepper
• Salt and pepper

DIRECTIONS
Combine all ingredients in stainless steel or glass bowl.

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Mixed Green Salad with Nectarines (Pareve)

 INGREDIENTS - SALAD
• 12-14 cups assorted salad greens (red leaf, romaine, iceberg, etc)
• 2 nectarines, sliced into wedges
• 1/3 cup walnut meats, toasted
• Choose at least three salad greens, using Boston or red leaf as a bas and adding 2 other types for their color and flavor.

DIRECTIONS
1. Wash the greens, pat dry, and pile them into a large salad bowl.
2. Adorn the greenery with nectarines and toasted walnuts.
3. Pour the vinaigrette over the greenery and toss well to coast evenly. Serve immediately.

INGREDIENTS - BALSAMIC VINAIGRETTE
• 2/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup orange juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, smashed
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

DIRECTIONS
Beat together vinaigrette ingredients in a bowl.

Serves 6

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Corn Salad with Vidalia Onions (Pareve)

 INGREDIENTS - SALAD

• Kernels from 6 ears of fresh corn or 3 cups frozen kernels
• 1 large Vidalia onion, chopped
• 2 medium zucchini, cubed
• 1 bunch scallions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup minced fresh parsley
• 2 teaspoons mustard seed

 INGREDIENTS - DRESSING

• 1 clove garlic, minced
• Salt and pepper to taste
• 2 teaspoons Dijon mustard
• 1 teaspoon ground cumin
• 2 teaspoons sugar
• 1 teaspoon hot sauce
• 1/3 cup cider vinegar
• 2/3 cup olive or vegetable oil

DIRECTIONS
1. Cook corn kernels in boiling salted water for 3 minutes. Drain thoroughly.
2. When cooled, toss corn with the onions, zucchini, scallions, both bell peppers, parsley and mustard. Set aside.
3. Whisk together all dressing ingredients.
4. Gradually add the dressing to the salad until the mixture is adequately coated.

Prepare a few hours in advance so flavors can blend.

Serves 6

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Peach Crunch (Pareve)

 INGREDIENTS
• 4-5 peaches, sliced
• 1 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 4 tablespoons (1/2 stick) margarine, melted
• 1 teaspoon cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place sliced peaches in a greased pie pan.
3. Combine flour, sugar, cinnamon and baking powder. Stir in egg to make a crumb topping. Sprinkle topping over peaches. Drizzle margarine on top.
4. Bake 30 minutes or until topping is browned and bubbly.

Top with ice cream or whipped cream, if serving with dairy meal.

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Cooking Up a Special Thanksgiving

Coffee Can Pumpkin Bread

 INGREDIENTS
• 1/2 cup applesauce
• 1/2 cup sugar  
• 1/2 cup brown sugar
• 2 eggs, beaten
• 1 cup canned pumpkin
• 1 1/2 cups flour
• 1/2 teaspoon salt                                                                    
• 1 teaspoon pumpkin pie spice                                                
• 1 teaspoon baking soda                                                           
• Walnuts                                                        
• Pecans                                                              
• Raisins

DIRECTIONS 
1. Preheat oven to 350 degrees.
2. Blend applesauce and both sugars.  
3. Stir in eggs and pumpkin.  
4. Add flour, salt, pumpkin pie spice and baking soda.  
5. Mix in nuts and raisins.
6. Pour batter into greased and floured 2 pound coffee can.  

Bake about 1 hour.

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Mom's Sweet Potato Casserole

INGREDIENTS
• 12 sweet potatoes or 8 large yams
• 8 tablespoons (1 stick) butter or margarine
• 1/4 cup skim or regular milk (or pareve non-dairy creamer)
• 2 tablespoons dark brown sugar
• 1 (10oz) package marshmallows (mini or regular)
• 1 (8 oz) can crushed pineapple (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Bake sweet potatoes 1 hour or until soft enough for a knife to go through a potato.
3. Slice down the center of each potato.  
4. Scoop out the pulp and put directly into mixer.
5. Add butter, milk and brown sugar. Beat until smooth and put into a greased casserole dish. (At this point, dish can be frozen or refrigerated until needed.)
6. Bake for 30 to 45 minutes or until hot.
7. Cover top with marshmallows and bake 5 to 10 minutes longer or until marshmallows are golden brown.

Serve immediately.

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Apricot Stuffing

INGREDIENTS
• 1 celery stalk, sliced
• 1 onion, chopped
• 1 1/2 cups turkey broth or reduced-sodium chicken bouillon
• 16 slice reduced-calorie bread, cubed and dried                           
• 2 tablespoons dried parsley
• 1 1/2 teaspoons poultry seasoning
• 1/4 teaspoon salt
• 2 egg whites
• 1/4 cup dried apricots

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine celery, onion and broth in a small saucepan. Bring to a boil.
3. Reduce to low heat, cover and simmer 5 minutes or until vegetables are tender.
4. In a large bowl, combine celery mixture, bread, parsley, poultry seasoning, salt, egg whites and apricots.
5. Spoon mixture into a lightly greased 2-quart casserole dish.   Cover and bake 30 minutes.

Serves 8

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