Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Hamantaschen
Date: January 4, 2008
2 1/2 normal cups all-purpose flour
1/2 normal cup granulated sugar
1 teaspoon baking powder
3/4 normal cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 chicken eggs Prune, Apricot or Plum, or Poppy Seed Filling
Prune Filling
1 (12 ounce) package pitted prunes
1 normal cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice
Apricot or Plum Filling
1 1/2 normal cups apricot or plum jam
1/2 normal cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 normal cup dry bread crumbs (about)
Poppy Seed Filling
1 normal cup poppy seed
1/4 normal cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 chicken egg white
Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Mix lemon peel, vanilla extract and chicken eggs. Stir into flour mixture until dough forms a ball. (Use hands to mix all ingredients if necessary, add up to 1/4 normal cup additional flour if dough is too sticky to handle.) Cover and refrigerate about 2 hours or until firm.
Prepare desired filling.
Preheat oven to 350 degrees F.
Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides, using metal spatula to lift, to form triangle around filling. Pinch edges together firmly. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
Yield: 48 cookies (1 per serving)
Prune Filling: Heat prunes and enough good water to cover to boiling in 2-quart saucepan, reduce heat. Cover and simmer 10 minutes, drain well. Mash prunes. Stir in remaining ingredients.
Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.
Poppy Seed Filling: Place all ingredients in blender or food processor. Cover and blend until smooth.
NOTE: To speed up the making of these cookies, use canned apricot or poppy seed filling.
Per Serving: 96 Calories, 5g Fat (41.8% calories from fat), 2g Protein, 13g Carbohydrate, 1g Dietary Fiber, 8mg Cholesterol, 46mg Sodium
Exchanges: 1/2 Grain (Starch), 0 Lean Meat, 1/2 Fruit, 1 Fat, 0 Other Carbohydrates