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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
msym
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Wed, Feb 18 2009, 10:41 pm
cookielady wrote: | This recipe is from Mrs. Ahuva Halpern and it is the best I have made
3 eggs
1 cup sugar
3/4 cup oil
1/3 cup apple juice
5 -51/2 cups flour
3 tsp vanilla extract
1/8 tsp almond extract
3 tsp baking powder
Beat eggs and sugar until creamy. Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency. Fill with favorite filling ( I use brownie batter to fill mine)
Bake at 350 for approx. 10 minutes (until bottom is golden)
These freeze very well. |
cookielady, have you ever used orange juice instead of apple? (my husband cant stand apple juice...)
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octopus
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Wed, Feb 18 2009, 10:49 pm
so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one?
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msym
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Wed, Feb 18 2009, 10:51 pm
octopus wrote: | so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one? |
octo,
if it comes out good -can u post teh brownie recipe filling? (I dont like the taste of mother duncan)
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octopus
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Wed, Feb 18 2009, 10:52 pm
msym wrote: | octopus wrote: | so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one? |
octo,
if it comes out good -can u post teh brownie recipe filling? (I dont like the taste of mother duncan) |
sure. I was wondering if chocolate lovers dream brownies would make a good filling (I posted it here before), or would that be too heavy?
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msym
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Wed, Feb 18 2009, 11:00 pm
octopus wrote: | msym wrote: | octopus wrote: | so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one? |
octo,
if it comes out good -can u post teh brownie recipe filling? (I dont like the taste of mother duncan) |
sure. I was wondering if chocolate lovers dream brownies would make a good filling (I posted it here before), or would that be too heavy? |
my sis in law says these brownies are great: http://allrecipes.com/Recipe/B.....=etaf(I am so salivating rite now
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octopus
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Wed, Feb 18 2009, 11:04 pm
the thing is, would a heavy brownie recipe make the cookie like a rock?
msym, that sounds delish.
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msym
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Wed, Feb 18 2009, 11:09 pm
octopus wrote: | the thing is, would a heavy brownie recipe make the cookie like a rock?
msym, that sounds delish. |
I dont think so b/c your not putting taht much in and also the hamantashen only bake about 10 minutes -what do u think?
(personally I like to make mini hamantashen they are so much prettier)
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bubby
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Thu, Feb 19 2009, 1:06 am
Does anyone have a yeast recipe (like a sweet roll recipe) that I can make? The British Hamentaschen are by far the best, filled with poppy seeds, but they are almost impossible to find here & poor DH, he does love them. I'd like to surprise him & leave some in the freezer for while I'm away. I'll order some & smuggle them in for him after Purim!
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cookielady
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Thu, Feb 19 2009, 3:44 pm
msym wrote: |
cookielady, have you ever used orange juice instead of apple? (my husband cant stand apple juice...) |
works great with either juice.
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lst
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Tue, Feb 24 2009, 5:56 am
thanks so much for this recipe, I love it!
do they freeze well?
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mom2bsn
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Tue, Feb 24 2009, 6:12 am
My dh made them last night..instead of putting in 1/3 c of juice he thought I wrote 1 1/3!! they were still very yummm!!! not helping my diet!!
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cookielady
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Tue, Feb 24 2009, 1:06 pm
lst wrote: | thanks so much for this recipe, I love it!
do they freeze well? |
As long as it is wrapped and sealed well they freeze wonderfully. Often I start baking and freezing well in advance.
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Tamiri
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Thu, Feb 26 2009, 8:15 am
I am impressed! A good cookie dough made with oil is a true find. I made them and they held together beautifully and kept the jam inside... no easy feat with some recipes. I found that 350F was not baking them... I wonder why. So I raised the temp. to 375F. Oven temp. is fine for everything else. Also, I added lemon zest to the dough for that added flavor. Very good!
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Aidelmom
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Sun, Mar 01 2009, 12:05 pm
I want to make this but I have no juice.
Can I substitute anything for the juice?
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Tamiri
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Sun, Mar 01 2009, 12:54 pm
Water? I am going to squeeze oranges next time and use that juice, along with lemon zest. I want a bit of a richer flavor than the apple juice imparts.
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elf123
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Sun, Mar 01 2009, 12:56 pm
greeneyes wrote: |
Also, pretty please...would you mind sharing your chocolate peanut butter hamentash recipe? |
Nu, so where is it? Or is this a Cookielady family secret....
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Aidelmom
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Sun, Mar 01 2009, 2:33 pm
Tamiri wrote: | Water? I am going to squeeze oranges next time and use that juice, along with lemon zest. I want a bit of a richer flavor than the apple juice imparts. |
How about lemon juice? I have that
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Raisin
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Sun, Mar 01 2009, 2:38 pm
bubby wrote: | Does anyone have a yeast recipe (like a sweet roll recipe) that I can make? The British Hamentaschen are by far the best, filled with poppy seeds, but they are almost impossible to find here & poor DH, he does love them. I'd like to surprise him & leave some in the freezer for while I'm away. I'll order some & smuggle them in for him after Purim! |
my friend told me to just use challa dough with extra sugar.
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cookielady
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Sun, Mar 01 2009, 2:49 pm
Ok, I just made these filled with apricot jam and dipped in chocolate. They look good.
As far as the pb/choc hamentashen, I did post it last year, I think but they aren't the greatest. The dough is a bit hard to work with.
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Fabulous
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Sun, Mar 01 2009, 2:50 pm
cookie, can I make this recipe with a hand mixer? Cuz that's all I have.
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