Boys of Cooking

Category: Purim

  • Non-Dairy Hamentaschen Dough

    Non-Dairy Hamentaschen Dough

    This hamentaschen dough produces a cookie with just enough crispness! It’s become our favorite, and we’ve tried a lot of recipes over the years. Our favorite fillings are the very traditional Poppy Seed Filling and Prune Filling, but you can be creative. Mix together in a bowl 2¼ cups flour 1 tsp baking powder ¼ tsp salt In the bowl of […]

  • Fluden

    My mother’s recipe, courtesy of my cousin. 4¾ cups flour ½ tsp salt 1 tsp baking powder ½ cup shortening (margarine or Crisco) 4 eggs 1 cup honey Mix dry ingredients. Add shortening, eggs and honey. Beat, or mix by hand if your beater’s not heavy enough to handle this dough. For fluden, grease 13×9 […]

  • Hamentaschen Sugar Dough

    Combine and set aside 4 cups flour 1 tsp baking powder 1 tsp salt In mixer, blend 1 cup unsalted margarine When softened, add ¾ cup sugar When fully blended, add ¾ tsp vanilla 1 egg 2 TBL water Depending on the humidity, size of the egg, etc., you may have to adjust the flour […]

  • Poppy Seed Filling

    Poppy Seed Filling

    Poppy seeds are difficult to grind unless you have a specialty grinder. It’s kind of like a manual coffee mill, but you really can’t use a coffee grinder. I have tried. If you don’t have such a grinder, look for another recipe that soaks and cooks the poppy seeds as the following will not work. […]

  • Hamentaschen Honey Dough

    In a mixer, combine: 4 cups flour, ½ tsp salt, 1 tsp baking powder in bowl of mixer. Add ½ cup softened shortening, 4 eggs and 1 cup honey. Combine until smooth. You may need to add up to ¾ cup additional flour to get the dough to a good consistency: think cookie dough… that’s […]

  • Fluden

    Make Hamentaschen Honey Dough. Roll into a ⅛-inch layer large enough to cover bottom and go up sides of pan; trim off all but ⅜ inch that hangs beyond edge of pan. (You can use a 13×9 or 9×9 pan, depending on how much you want to make.) Spread a layer of filling on the […]

  • Prune Filling

    Combine 24 ounces dried prunes, 12 ounces dried apricots, ½ lemon, 1 orange (cut into 8 pieces) and water to just cover in a saucepan. Bring to a boil, lower heat and simmer until water is almost gone and fruits are soft. Let cool. Grind with 1½ to 2 cups walnuts. Add ¼ to ½ […]