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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 49<-·´¯`·.¸¸.·´¯)
March 7, 2006
from: Spike's and Jamie's Recipe Collection
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
 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.
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.
From Lorraine Goldfoot
1 lb. Prunes (pitted)
1 cup raisins
2 cups nuts
1 cup crushed pineapple
½ jar pineapple-apricot jam
½ cup sugar
8oz. Dates (pitted)
Grind all ingredients, together
2 cups shortening or 1¾ cup oil
2 tsp (heaping) baking powder
1 cup water
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.
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.
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)
HAMENTASHEN WITH YEAST DOUGH
1 package (2-1/2 teaspoons) active dry yeast
4 cups flour
1-cup warm water
1/3-cup vegetable oil
1 large egg
1 large egg
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.
HAMENTASHEN WITH CHOCOLATE COOKIE DOUGH
1/2 cup margarine
3/4 cup sugar
1-1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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 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.
HAMENTASHEN, MORE TRADITIONAL
1/2 teaspoon almond extract
1-teaspoon baking powder
3 cups flour
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.
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
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.
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
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
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.
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.
 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.) 
SHALOM FROM SPIKE & JAMIE
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