March 7^th 2011By admin

February 26^th 2012By Hadassah Sabo Milner

March 7^th 2011By admin

These Hamentashen can be whipped up in 3 minutes using cake mix and it makes a perfect project for your kids.

March 7^th 2011By joyofkosher

They're not called famous hamentashen for nothing! Make this recipe your own and you will be revered (just like Queen Esther).

February 24^th 2012By Miriam Pascal

March 14^th 2011By Alison and Jeff Nathan

If you’re the type of person who likes gift giving, especially treats from your kitchen, then Purim is the holiday for you! You probably look forward to the holiday as much as my family. When my kids were young, we would make a whole day out of it. I especially enjoy the making of hamantaschen. Holiday cookbooks are full of poppy seed, prune, chocolate, and even jelly-filled recipes…they’re all good, but I like my own special creations the best!

February 25^th 2011By Tamar Genger MA, RD

These came out amazing with White Whole Wheat flour, if you using regular whole wheat they will be a little darker.

February 28^th 2011By wheatgirl

For best flavor and texture, ground poppy seeds are a must. You will find the mixture in finer spice stores and European markets or order it from places like www.TheSpiceHouse.com online. Or, get a poppy seed grinder and grind the poppy seeds yourself. Just soaking poppy seeds does not soften them enough nor does a food processor or coffee mill do an adequate job. IF you cannot find a grinder nor ground poppy seeds, then 'doctor' up store-bought poppy seed filling with ground raisins, grated apple, some jam, a bit of honey and it will still be quite exceptional.

March 2^nd 2012By Shoshana Ohriner

March 7^th 2011By joyofkosher

February 29^th 2012By Tina Wasserman

March 2^nd 2012By Shoshana Ohriner

February 14^th 2011By Galiah Morgenstern

February 19^th 2013By Paula Shoyer

February 14^th 2013By Felisa Billet

February 28^th 2011By Tamar Genger MA, RD

March 7^th 2011By admin

This sweet, pareve Purim hamentashen dough works well with all types of fillings.

February 14^th 2011By maxine

The trick to hamentaschen is not to overfill and to be sure to pinch the corners really well so they don't open.

February 8^th 2011By sbersson

The orange essence in this version of Hamantashen is what makes them the best.

March 13^th 2011By admin