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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Jewish Good Eatin’ Recipes]  [Spike’s Good Eatin’ Recipe Collection]  

(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection 20<-·´¯`·.¸¸.·´¯)

February 25, 2002
(A little late for Purim, but some good stuff for your files.)
from: Spike's and Jamie's Recipe Collection
http://www.spike-jamie.com/

Many of these recipes have not yet been added to the recipe web site - so you are getting a "sneak peek" of future additions. We hope you enjoy these recipes!!!

Shalom, from Spike the Grate and Jamie the Webmistress

[] I received these recipes in an e-mail from Aish Ha Torah, from where I also receive study materials almost daily( http://www.aish.com) They look too good not to share.[]

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Hamentashen with Yeast Dough

1 package (2-1/2 teaspoons) active dry yeast
1/3-cup sugar
1-teaspoon salt
4 cups flour
1-cup warm water
1/3-cup vegetable oil
1 large egg

Egg Wash:

1 large egg
1-tablespoon water

Filling:

Purchased filling of your choice!

Combine all dry ingredients. In a separate bowl, mix together all liquid ingredients. Gradually add dry ingredients to the liquid to form a dough. Knead dough for 5 - 10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place dough inside. Spray Pam on dough and cover loosely with a towel until dough doubles in size.

Punch down dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is ¼-inch thick. Cut out 3 -inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double, about one hour.

Preheat oven to 350 degrees. Brush tops of the hamentashen with the egg wash. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.

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Hamentashen with Chocolate Cookie Dough

½ cup margarine
¾ cup sugar
1 egg
1-teaspoon vanilla
1-1/2 cups flour
½ cup cocoa
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Suggested fillings:

One small Reese's peanut butter cup (dairy)
One-tablespoon marshmallow fluff (pareve [non-dairy])
One large Hershey's kiss (dairy)
Several chocolate or butterscotch chips (pareve [non-dairy])
Chocolate spread (pareve)

In a large mixer combine margarine, sugar, egg and vanilla until fluffy. In a separate bowl, combine all dry ingredients. Add to mixer and mix briefly to blend. Chill for 1 hour. Divide dough into quarters. Roll into ¼-inch thickness on a lightly floured board. Cut out 3-inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Bake for 15-17 minutes or until crisp. Transfer to a wire rack to cool.

Debby's Friend Freda offered this recipe:

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More Traditional Hamentashen

3 eggs
1-cup oil
1-cup sugar
1-teaspoon vanilla
½ teaspoon almond extract
1-teaspoon baking powder
3 cups flour

Filling Suggestions:

Freda Small's Filling:

1 jar lekvar
1 teaspoon grated orange peel
½ cup sugar
½ cup honey
½ cup currants
Mix in a saucepan over low heat until combined.

Karen Rhodes' Great Grandmother's Filling:

1 cup chopped walnuts
¼ cup honey
1 dash cinnamon
orange water to taste
Mix in a saucepan over medium heat until blended.

In a large mixer, beat together the eggs, oil, sugar, vanilla and almond extract. Add baking powder and flour until you get a workable dough. If dough is too wet, add more flour.

Divide dough into quarters. Toll to ¼-inch thickness on a lightly floured surface. Cut into 3-inch rounds. Reroll scraps. Place filling in center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Brush with egg wash if desired (see yeast dough recipe). Bake for 15 - 17 minutes or until crisp. Transfer to a wire rack to cool.

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Hamentashen with Tofutti Cream Cheese

2 cups flour
¼ cup sugar
½ cup margarine, cut into pieces
½ cup tofutti cream cheese
1 large egg yolk
1-teaspoon vanilla
Filling of your choice

In the bowl of your food processor, pulse together flour, sugar, margarine and cream cheese until mixture resembles crumbs. Stir together egg yolk and vanilla and add to mixture in processor (with a few short pulses). Flatten dough into a disk, cover with plastic wrap and chill for 1 hour.

Divide dough in half. Roll to ¼-inch thickness on lightly floured board. Cut into 3-inch rounds. Reroll scraps.

Place filling in center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center. Place cookies 2 inches apart on greased cookie sheets.

Preheat oven to 375 degrees. Bake hamentashen for 20 minutes or until golden brown. Let cool briefly on cookie sheets, then transfer to wire racks to finish cooling.

Emuna Braverman has a law degree from the University of Toronto and a Masters in Psychology from Pepperdine University. She lives with her husband and nine children in Los Angeles where they both work for Aish HaTorah. When she isn't writing for the internet or taking care of her family, Emuna teaches classes on Judaism, organizes gourmet kosher cooking groups and hosts many shabbos guests.

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Spike and Jamie wish you a happy Purim!

shalom.

SHALOM FROM SPIKE & JAMIE


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