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Making hamentashen
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Poll

how do you get your hamentashen?
I make them from scratch
 63%  [ 19 ]
I buy from a bakery
 16%  [ 5 ]
someone else makes them for me
 3%  [ 1 ]
I dont get any, I eat whatever I get from other shaloch manos
 13%  [ 4 ]
other, please specify
 3%  [ 1 ]
Total Votes : 30


sarahd




 
 
 
 

Post  Mon, Mar 07 2005, 5:59 am
Motek wrote:
sarahd - what do people where you live fill hamantaschen with?


Some really horrible nut-pear spread combination. Or other jams. I find the prune stuff moister. And the "mohn" filling is for my husband and in honor of tradition.

Quote:

does anybody feel that it's important to include hamantaschen in the mishloach manos because it's traditional?

Laffy Taffy and Glick are hip, but what about tradition?


I find it very important! That's why I have been making them. I really think it's important to make the traditional things our great-grandmothers made. New is fine, but old is our connection to previous generations.
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sarahd




 
 
 
 

Post  Mon, Mar 07 2005, 6:28 am
Here's my recipe (giving credit where it's due.) This makes a ton of hamentaschen, but I usually make 1/3 recipe. The dough is very easy to work with, but I don't guarantee that it will stay pinched!

Mrs. Shuchat's Hamentasch Dough

4 sticks margarine
1 ½ c. sugar
3 eggs
pinch salt
1 tsp. baking powder
¾ c. orange juice
7 c. flour
2 vanilla sugar

Cream margarine and sugar, add eggs and juice, then rest of ingredients.
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supermom




 
 
 
 

Post  Mon, Mar 07 2005, 5:14 pm
where is this mrs. shuchat from? I think I may know her.
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lucy




 
 
 
 

Post  Mon, Mar 07 2005, 10:45 pm
Don't take offence....but 4 STICKS OF MARGARINE!!!!!!
Artory cloging time!
I am taking into consideration the 7 C flour.
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ForeverYoung

Guest


 
 
 
 

Post  Mon, Mar 07 2005, 11:09 pm
we make the 'purple cook book' hamentashen & they come out very nicely!
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yehudis




 
 
 
 

Post  Mon, Mar 07 2005, 11:22 pm
Try using oil instead of margarine.

Has anybody ever tried making no sugar whole wheat flour hamentashen?
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imaamy




 
 
 
 

Post  Mon, Mar 07 2005, 11:43 pm
Years ago I tried making low-fat hamentashen. We called them "hamensquishin" because they totally spread out and were unrecognizable. I think my husband ate some but I would never give them away. One of those things I think you just have to make with lots of fat, although 4 sticks seems a lot.
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sarahd




 
 
 
 

Post  Tue, Mar 08 2005, 6:14 am
lucy wrote:
Don't take offence....but 4 STICKS OF MARGARINE!!!!!!


You have hurt me to the core, but I will overlook it. Very Happy

Cookie dough needs fat - that's what makes it crisp. Oil is not the same, Yehudis. It will make the dough tough rather than crisp.

BTW, if you choose to disregard what I just wrote and use oil, don't forget to use only 2/3 the amount of oil as margarine.

Quote:
Artory cloging time!


And since when is Purim diet time? Rolling Eyes
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Pearl




 
 
 
 

Post  Tue, Mar 08 2005, 6:19 am
Yes sarahd! I have a hard time keeping the kids from getting totally nausious - forget about any health diet!
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gryp




 
 
 
 

Post  Tue, Mar 08 2005, 9:34 am
the 4 sticks of margarine recipe sounds like it makes lots and lots of hamantashen! believe me, nobody is going to eat all 4 sticks!
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ForeverYoung

Guest


 
 
 
 

Post  Tue, Mar 08 2005, 10:14 am
Quote:
New is fine, but old is our connection to previous generations

good point!

Quote:
I have a hard time keeping the kids from getting totally nausious - forget about any health diet!


Pearl, this is why I enforce GOOD breakfast & (at least) light lunch policy.
Nobody's going anywere wb4 eating.
This gets them eating rather quickly!!
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Sunshine




 
 
 
 

Post  Thu, Mar 10 2005, 2:38 pm
sarad do your hamantashen come out with a dough that is like cookie dough? The bakeries make such good hamantashen that are soft and cookie doughish. I am looking for a recipe like that bec there are no bakeries here. Mine come out ok, but not like the heavinly ones from the bakery.
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sarahd




 
 
 
 

Post  Thu, Mar 10 2005, 2:57 pm
Well, they're more like crisp, except for the part under the filling, which is soft.
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Yael




 
 
 
 

Post  Thu, Mar 10 2005, 2:57 pm
I make the recipe from the spice and spirit, "traditional hamentashen"
and it comes out delicious every year! the dough tastes like a solid cookie, which is what I like. not soft and mushy and crumbly, (cant stand that)
here is the recipe for those who are interested:
4 eggs
1 cup sugar
1/2 cup oil
3 Tbs lemon juice
1 tsp vanilla
4-5 cups flour
2 tsp baking powder
makes 4 dozen according to the recipe, but I usually make about 80 small ones with it.

and not so fattening either!!!
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gryp




 
 
 
 

Post  Thu, Mar 10 2005, 3:03 pm
Sunshine- maybe try taking them out of the oven earlier?
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1stimer




 
 
 
 

Post  Mon, Mar 14 2005, 8:20 am
I don't make hamantaschen, but last year I baked my challos in the shape of hamentaschen, with poppy seed as the filling.
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amother




 

Post  Mon, Mar 14 2005, 7:44 pm
coconut oil is the same texture as margarine, but very healthy 4u.
Does anyone know of a good reciepe w/that?
Also, I heard that applesauce rplace oil in receipes , may be s/o tried it?
BTW, thank you Yael for yours with the oil, I am going to try it!!
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1stimer




 
 
 
 

Post  Tue, Mar 15 2005, 2:38 am
I wonder what was personal in ^ (unless just posting as amother so amother stays ahead of rivka! LOL
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sarahd




 
 
 
 

Post  Tue, Mar 15 2005, 3:50 am
amother wrote:
coconut oil is the same texture as margarine, but very healthy 4u.


?????? To the best of my knowledge, coconut oil is saturated fat, and very unhealthy.
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micki




 
 
 
 

Post  Tue, Mar 15 2005, 8:18 am
no its actually one of the better oils. imasenior? deedee? can you give the reasons?
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