a little of each

A family's cookbook

Prize-Winning Hamantaschen March 2, 2015

Filed under: Desserts — alittlemoreofeach @ 12:39 pm
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Alice’s First Place poppy seed hamantaschen!

 

Recipe adapted from the Holiday Kosher Baker by Paula Shoyer.

The Jewish holiday of Purim is a little bit Halloween (costumes and sweets are involved), a little bit Mardi Gras (imbibing and parties too!), but there are a few staples: retelling the story of Esther, Mordecai, and the dastardly Haman, usually as a fun play; a drink or two, and noshing on hamantaschen, triangle-shaped cookies with a variety of fillings.

This year we hosted our first (but not the last!) Hamantaschen Bake Off with great success.  Adults and children each submitted entries in either Traditional flavors (prune, poppy, apricot, or strawberry – a recent “traditional” addition, that last one) or Gourmet, which covered everything else and then some!

I’m so proud to say that my girls who already enjoy baking have been inspired by BBC/PBS’s Great British Bakeoff/Baking Show and were more than eager to enter the contest.  We started with the same basic dough recipe, and then Adeline turned hers into chocolate chip hamantaschen with a white chocolate drizzle, and peanut butter and chocolate hamantaschen. Alice went traditional with poppy seed and strawberry.

Alice’s poppy seed entry won first place in the Kids Traditional category, and her strawberry took third!  Adeline’s chocolate chip entry tied for third in a crowded field of Kids Gourmet!

Ingredients

Dough:

3 large eggs
1 cup sugar
½ cup canola or vegetable oil
2 tsp pure vanilla extract
3 cups all purpose flour, plus extra for dusting
1 tsp baking powder
dash salt
For the chocolate chip and peanut butter versions, you’ll need 3 oz of chocolate, chopped to less than 1/4″ pieces.

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Filling:

1. Chocolate chip hamantaschen: mini chocolate chips, and/or chopped chocolate
2. Poppy seed hamantaschen: prepared poppy seed filling
3. Strawberry hamantaschen: seedless strawberry jam
4. Peanut butter chocolate hamantaschen: two parts peanut butter to one part powdered sugar

Directions

In a large bowl mix together eggs, sugar, oil, and vanilla. Add flour and salt, and mix until dough comes together. If making the chocolate chip or peanut butter version, add the chopped chocolate to the dough. Cover the bowl with plastic wrap and leave in the fridge for one hour to firm up

Preheat oven to 350F. Line two or three large cookie sheets with parchment paper or silicone baking mats, or plan to bake in batches. Divide the dough in half. Take another two pieces of parchment and sprinkle flour on one, place the dough half on top, then sprinkle a little more flour on top of the dough.

Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼ inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough. Use a 2-3 inch drinking glass or round cookie cutter to cut the dough into circles.

Place up one teaspoon of filling in the center of the dough circle and then fold the three sides in towards the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Repeat with the remaining dough and scraps, making sure to sprinkle a little flour under and over the dough before you roll.

Bake for 14-16 minutes, or until the bottoms are lightly browned but the tops are still light. Slide the parchment paper onto wire racks to cool the cookies. If desired, drizzle melted chocolate across the cookies. Store in an airtight container at room temperature for up to five days or freeze for up to three months.

 

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Sweet Cream with Berries June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:41 pm
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Stephanie served this simple yet decadent dessert for Easter in 2004. The sweet cream is very similar to the Mock Devonshire Cream, but it is softer and sweeter. The recipe serves four. Or one. It depends.

 

Ingredients

1 cup sugar

1 envelope unflavored gelatin

2 cups whipping cream

2 (8 oz) containers of sour cream

1 tsp vanilla extract

Fresh berries such as strawberries, raspberries, blueberries, and blackberries.

 

Directions

Combine sugar and gelatin in a medium saucepan. Stir in whipping cream and let stand one minute. Cook over medium heat, stirring constantly with a wire whisk for five minutes or until gelatin dissolves. Remove from heat and cool. Stir sour cream and vanilla into cooled gelatin mixture. Pour into a serving bowl. Cover and chill for three hours or until set. Serve by spooning into dessert dishes. Top with fresh berries.

 

Pecan Cheese Ring December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:13 pm
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Ingredients

  • 4 cups extra sharp cheese, shredded
  • 4 cups medium sharp cheese, shredded
  • 1 small onion, grated
  • 1 cup mayonnaise
  • 1 tsp. crushed red pepper
  • 1 cup pecans, chopped
  • one jar good strawberry preserves
  • Crackers

Instructions

Combine the first six ingredients in a mixing bowl. Using your hands, shape the cheese mixture into a ring shape on a pretty plate, leaving the center empty. Serve with the strawberry preserves in the hollow center and crackers on the outer edge of the ring.

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