HAMANTASHEN

Dough:

  • Sugar - 1 cup
  • Flour - 3-4 cups
  • Baking powder - 1 ½ tsp.
  • Salt - ½ tsp.
  • Butter or margarine - 8 oz.
  • Eggs – 2, beaten
  • Orange juice - ½ cup

 

  1. Mix dry ingredients together and cut in shortening until it is in small pieces.
  2. Add eggs and orange juice.
  3. Mix together into a small ball.
  4. Roll out on a floured surface.
  5. Cut out rounds with a glass.

 

Filling: Jam - 16 oz., prune or your favorite flavor jam (Substitutes: poppy seeds or chocolate chips)

Put one teaspoon filling in center of each round. Pick up edges in center to form a triangle and pinch dough together with floured fingers. Baste top with egg yolk diluted with a bit of water. Bake at 350 degrees for approx. 30 minutes or until lightly browned.

(From "Adventures in Bubby Irma's Kitchen," by Irma Charles, Targum Press)

 

 

ESTHER'S FRUIT PUNCH

 

  • Sugar - 1/2 cup (4 oz/125 g)
  • Oranges – 3 thinly sliced
  • Lemons – juice of 4
  • Pineapple – 2 cups (8 oz/250 g) of diced fresh
  • Strawberries – 1/2 cup (4 oz/125 g) diced
  • Dry white wine – 8 cups (2 qt/2 l)
  • Sparkling Wine – 3 cups (24 fl oz/750 ml)

     

    Chill ingredients first, then add wine just before serving. Serves 20.

    Hint: Freeze some wine in ice cube trays, and use this instead of ice cubes to avoid diluting your punch.


    MORDECHAI'S RUM PUNCH

     

    • Water – 3 cups
    • Sorbet – 1 pint melted of passion fruit or similar flavor
    • Orange juice - One 12-ounce can of frozen concentrate, thawed
    • Pineapple juice - One 12-ounce can of frozen concentrate, thawed
    • White Rum – 1 1/4 cups
    • Golden Rum - 3/4 cups
    • Grenadine - 1/4 cup plus 2 tablespoons
    • Lime juice - 3 tablespoons fresh
    • Nutmeg - 1/2 teaspoon freshly grated

     

    In a large punch bowl or pitcher, combine all ingredients. Fill 6 tall glasses with ice, and pour in the punch. Serves 10.

    (Punch recipes courtesy of cooking.com)