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Forum
-> Yom Tov / Holidays
-> Purim
windowsill
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Sun, Feb 27 2011, 4:12 pm
Thank you! Can't wait to try it!
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yentadevosha
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Sun, Mar 06 2011, 4:36 pm
thankd gumdrop! I just made them, they look beautiful and taste delicious!
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gumdrop
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Sun, Mar 06 2011, 4:50 pm
Thankx for your feedback yentadevasha!
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mom2be1
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Sun, Mar 06 2011, 9:59 pm
Yum! These hamentashen look delicious!! I have always had problems with them not staying closed while baking- ceartinly a recipie I want to try. Question is can I sub oil 4 marg? and how does it work out to mix it by hand w/ the marg?
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WWG1WGA
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Sun, Mar 06 2011, 10:05 pm
mom2be1 wrote: | Yum! These hamentashen look delicious!! I have always had problems with them not staying closed while baking- ceartinly a recipie I want to try. Question is can I sub oil 4 marg? and how does it work out to mix it by hand w/ the marg? | same question here about the oil substitute for margarine?
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gumdrop
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Sun, Mar 06 2011, 10:18 pm
mom2be1 wrote: | Yum! These hamentashen look delicious!! I have always had problems with them not staying closed while baking- ceartinly a recipie I want to try. Question is can I sub oil 4 marg? and how does it work out to mix it by hand w/ the marg? |
I never tried using oil for this recipe. I subsitute oil a lot of times but I don't know if I would risk it on something like this that takes some effort.
About mixing it by hand, if the marg is room temp. it works great. I do a triple recipe at a time.
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daisy
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Sun, Mar 13 2011, 11:11 pm
We made this today and it was a big hit. They held together better than any other doughs I have tried. We used Earth Balance margarine. Only problem was it didn't make enough.
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Bliss
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Mon, Mar 14 2011, 12:10 am
Thanks gumdrop for sharing the recipe. I made them and it came out beautiful and it's absolutely delicious!
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sarachana
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Mon, Mar 14 2011, 12:25 am
do not sub oil for margarine. Instead use the recipe posted on the site (another thread going right now) that is also fantastic and calls for oil. I use regular jelly and it works 100% fine...I don't recommend pie filling which includes the cherry one. Make sure your dough is as moist as possible (even lower flour if need be) and they will stay closed when baked. Make sure to PINCH the sides closed!
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Mirabelle
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Mon, Mar 14 2011, 7:10 am
I made 7 batches of this with school kids and it came out GREAT!
Perfect texture!
I actually did end up making the dough the night before we needed it and putting in the in fridge overnight, with terrific results.
Thanks for posting!!
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shanie5
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Mon, Mar 14 2011, 12:46 pm
Are they soft or crunchy? I want to try them but I dont like soft hamantaschen.
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gumdrop
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Mon, Mar 14 2011, 6:41 pm
I would say it is somewhere in between. It is not a very soft or very crunchy-cookie like.
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NTR150153
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Thu, Mar 17 2011, 10:43 am
if you dont find overproof jam, you can use regular jam mixed with a little confec. sugar. it absorbs some of the moisture and it wont run.
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NTR150153
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Thu, Mar 17 2011, 4:07 pm
ok, I guess I must be really dumb. made this recipe and it came out too crumbly that I could not form them.
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Mirabelle
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Sun, Feb 17 2013, 7:15 pm
If I double this, how much should it make?
Thanks!!!
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esmom
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Sun, Feb 17 2013, 8:07 pm
thanks for posting. will try this recipe
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cinnamon
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Mon, Feb 18 2013, 6:33 am
Lakewoodnjmom wrote: | Does it work well if you double it? Have you ever tried it using cherry pie filling? (My kids love cherry pie filling the best.) |
Did anyone try it with the cherry pie filling? How did it come out?
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balibusta
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Mon, Feb 18 2013, 8:53 pm
I also found dough very crumbly and hard to work with..are u supposed to melt the margarine??
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mommyla
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Mon, Feb 18 2013, 8:57 pm
cinnamon wrote: | Lakewoodnjmom wrote: | Does it work well if you double it? Have you ever tried it using cherry pie filling? (My kids love cherry pie filling the best.) |
Did anyone try it with the cherry pie filling? How did it come out? |
I always use cherry pie filling. Yum!
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