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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]
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March 7, 2006
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
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[] Purim is March 13-14, 2006. I have some new (to me) recipes for Hamantaschen, and maybe something else I can find for your pleasure.[]
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ESTHER'S FRUIT PUNCH FOR PURIM
1/2 cup sugar
3 thinly sliced oranges
juice of 4 lemons
2 cups of diced fresh pineapple
1/2 cup diced strawberries
8 cups dry white wine
3 cups sparkling wine
Chill ingredients first, then add wine just before serving. Serves 20.
Note: You can freeze some wine in ice cube trays, and use this instead of ice
cubes to avoid diluting your punch.
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HAMANTASCHEN
From Lorraine Goldfoot
Filling:
1 lb. Prunes (pitted)
1 cup raisins
½ orange
½ lemon
2 cups nuts
1 cup crushed pineapple
½ jar pineapple-apricot jam
½ cup sugar
8oz. Dates (pitted)
Grind all ingredients, together
Dough:
2 cups shortening or 1¾ cup oil
2 tsp (heaping) baking powder
1 cup water
4 eggs
1½ cups sugar
7½ cups flour
2 tsp vanilla
Mix all ingredients together at once
Roll out dough 1/8 to ¼ inch thick and cut into 3- 4 inch circles. Place filling
in each circle and form into 3 cornered hat and brush top with egg and one Tbsp
water. Bake at 350 degrees for ½ hour or until golden.
To shape true hamantaschen, pinch edges of circle together over filling, leaving
about 1/3 open, forming a cornucopia. Then fold over the flap and pinch these
edges firmly together.
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HAMANTASHAN
From Faye Levy: The most popular Purim treat is a triangular shaped pastry
called Hamantashan. It is most traditional to fill the pastry with poppy seed
filling. The source of the pastry was poppy seed treats called "Mantashen" The
name was intentionally distorted to "Hamantashan" which means "Haman's pockets"
in Yiddish. Some say that Haman wore a three-cornered hat, and that is why the
pocket of dough is triangular. In Hebrew, the pastry is called "Oznei Haman"
which means Haman's ears. This name may have come from the midrash, which says
that when Haman entered the King's treasury, he was bent over with shame and
Islam humiliation (literally with clipped ears).
1 large egg
1 large egg yolk
33/4 cups confectioners' sugar
11/2 tsp baking powder
1/4 tsp salt
1 cup plus 5 tbsp of cold, unsalted margarine or butter, cut into small pieces
21/2 tsp grated orange rind
1-2 tbsp orange juice (optional)
Beat egg and yolk. Combine flour, confectioners' sugar, baking powder and salt.
Mix in butter or margarine just enough to resemble coarse meal. Spring grated
rind and pour egg mixture over mixture. Mix just until dough comes together in a
ball. If crumbs are dry, sprinkle with orange juice and mix briefly. Knead dough
to blend. Transfer dough to plastic wrap. Shape dough into a flat disc.
Refrigerate at least 3 hours or up to 3 days.
Roll out dough and use the end of a glass to cut out circular shapes. Fill
circles with a big of anything (poppy seed filling. . . any pie filling. . . I
have even seen peanut butter and chocolate chips). Fold up 3 sides of the circle
to form a triangle. Pinch edges to seal. Place cookies on greased cookie sheet
and refrigerate at least 1 hour. Bake at 375 degrees for 12—15 minutes or until
they are a light golden color.
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HAMANTASHEN
Dough:
1 cup sugar
3 to 4 cups flour
1 1/2 tsp baking powder
1/2 tsp. salt
1 cup butter or margarine
2 eggs, beaten
1/2 cup orange juice
Mix dry ingredients together and cut in shortening until it is in small pieces.
Add eggs and orange juice. Mix together into a small ball. Roll out on a floured
surface. Cut out rounds with a glass or cookie cutter.
Filling: Jam; prune or your favorite flavor (or 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)
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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 (jam or whatever you like)
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. Re-roll 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
1/2 cup margarine
3/4 cup sugar
1 egg
1-teaspoon vanilla
1-1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 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)
Raspberry jam
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 1/4-inch
thickness on a lightly floured board. Cut out 3-inch rounds. Re-roll 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.
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HAMENTASHEN, MORE TRADITIONAL
3 eggs
1-cup oil
1-cup sugar
1-teaspoon vanilla
1/2 teaspoon almond extract
1-teaspoon baking powder
3 cups flour
Filling Suggestions:
Freda Small's Filling:
1 jar lekvar
1 teaspoon grated orange peel
1/2 cup sugar
1/2 cup honey
1/2 cup currants
Mix in a saucepan over low heat until combined.
Karen Rhodes' Great Grandmother's Filling:
1 cup chopped walnuts
1/4 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. Re-roll 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
1/4 cup sugar
1/2 cup margarine, cut into pieces
1/2 cup tofutti cream cheese
1 large egg yolk
1-teaspoon vanilla
Filling of your choice (jam or whatever you like)
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. Re-roll 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.
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HAMENTASHEN, HEALTLHIER
This recipe, created by Maida Waldner Genser, has no eggs and no trans fats.
Dough (more may be needed, depending on how thick you like the hamentashen
dough):
2 cups unbleached flour
3/ 4 tsp sea salt
1 Tbsp soy lecithin flakes*
1 Tbsp Sucanat or other raw sugar
2/3 cup non-hydrogenated shortening (Spectrum brand is available in health food
stores)
1/ 2 cup chilled almond milk
Filling:
1 cup poppy seeds
1/ 2 cup almond milk
1/ 4 cup agave syrup (low glycemic sweetener from cactus)
1/4 cup Sucanat
pinch of salt
1 Tbsp ground flax seeds
3 Tbsp water
2 tsp lemon juice
grated peel of 1 lemon
Other ingredients:
About a 1/3 cup of almond milk for brushing the cookies and sealing the edges.
Flour for the surface where you roll out dough and for on the rolling pin. Spray
oil or more shortening to grease the cookie sheets.
Preheat oven to 350 degrees. Prepare two cookie sheets with oil spray or a
little of the shortening.
Put all filling ingredients in a food processor and blend. Pour into a sauce
pan. Heat and stir until thick. Set aside.
In a small bowl mix flour, salt, Sucanat, and lecithin until evenly distributed.
Add shortening and cut into flour mix with 2 knives. Add and mix in almond milk
little by into the flour/shortening mix and combine thoroughly until all the dry
mix is pulled into the ball of dough.
Roll out the dough on a floured board or on waxed paper. Cut circles of dough,
eg. with the tops of coffee mugs. Cut out the circles and place on a the cookie
sheets. Put about a tablespoon of the filling on each circle. (Here is where you
have to decide whether to make more dough. If you made the dough circles thick,
you will probably need more. The hamentashen can be made thick or thin.) Moisten
your finger with some almond milk and pinch three corners of a circle around the
filling to make a hamentashen triangle. Repeat for each cookie. Brush each
cookie with almond milk.
Bake for about 15 - 20 minutes cookie is hardened and slightly browned.
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MORDECHAI'S RUM PUNCH
For Purim, March 13-14, 2006
3 cups water
1 pint melted of passion fruit or similar flavor sorbet (sherbet)
One 12-ounce can of frozen orange juice concentrate, thawed
One 12-ounce can of frozen pineapple juice concentrate, thawed
1 1/4 cups white rum
3/4 cups golden rum
1/4 cup plus 2 tablespoons grenadine
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
In a large punch bowl or pitcher, combine all ingredients. Fill 6 tall glasses
with ice, and pour in the punch.
Serves 10
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[] So, eat, drink, and be merry!
“According to the Talmud, a person is required to drink until he cannot tell the
difference between "cursed be Haman" and "blessed be Mordecai," though opinions
differ as to exactly how drunk that is. A person certainly should not become so
drunk that he might violate other commandments or get seriously ill. In
addition, recovering alcoholics or others who might suffer serious harm from
alcohol are exempt from this obligation.
“In addition, we are commanded to send out gifts of food or drink, and to make
gifts to charity. The sending of gifts of food and drink is referred to as
shalach manos (lit. sending out portions). Among Ashkenazic Jews, a common treat
at this time of year is hamentaschen (lit. Haman's pockets). These triangular
fruit-filled cookies are supposed to represent Haman's three-cornered hat. Or
Haman’s ears.
“It is customary to hold carnival-like celebrations on Purim, to perform plays
and parodies, and to hold beauty contests. I have heard that the usual
prohibitions against cross-dressing are lifted during this holiday, but I am not
certain about that. Americans sometimes refer to Purim as the Jewish Mardi Gras.
“Purim is not subject to the sabbath-like restrictions on work that some other
holidays are; however, some sources indicate that we should not go about our
ordinary business on Purim out of respect for the holiday.” (This information is
from http://www.jewfaq.org and is included herein for those who don’t already
know this stuff.) []
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SHALOM FROM SPIKE & JAMIE |
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