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Purim Recipes 2013
Hamantashen
Ingredients
• 4 cups flour • 4 eggs • 3/4 cup sugar • 1 cup margarine, softened • 1 Tbsp. Orange juice • 2 tsps. Baking powder • 1 tsp. Vanilla extract • Pinch of salt • 1 tsp. Orange rind • 1 pound strawberry or apricot preserves for the filling Preparation
Preheat oven to 350°. Grease cookie sheets. Place all ingredients in a large mixer bowl and beat together. You may add a drop more juice or flour, depending on consistency of dough. Roll dough into a ball. Divide into four parts. On a floured board roll out each portion to about 1/8-inch thick. Using a round bicuit or cookie cutter cut 3-inch circles. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling. Bring top flap down to the center to meet the two sides. Pinch edges together. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes. Clown Cupcakes Recipe
Ingredients
• 1 package cake mix • 3 cans (16 ounces each) vanilla • Yellow, red and blue paste food coloring • 24 ice cream sugar cones • Assorted candies: chocolate chips, small colored candies, red shoestring licorice and cherry sour candies Directions
Prepare and bake cake batter according to package directions for cupcakes. Cool completely on wire racks. Divide two cans of frosting among three bowls; tint with yellow, red and blue food coloring. For clown hats, use a serrated knife or kitchen scissors to cut 2 in. from the open end of each cone. Frost cones with tinted frosting; decorate with baking bits. Place on waxed paper for 30 minutes or until frosting is set. Frost cupcakes with remaining vanilla frosting. Leaving room for the hat on each cupcake, make a clown face and hair with candies. Pipe a matching ruffle on each. Carefully position a hat on each cupcake. Kreplach
Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served on Purim, at the pre Yom Kippur meal and on Hoshanah Rabbah, the seventh day of Sukkot. Ingredients
• 1 ¾ cups flour • 2 eggs • ½ tsp. Salt Filling:
• 1 cup ground cooked beef or chicken • 1 small onion, grated • 1 tsp. salt Preparation
In a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles. In a small bowl mix filling ingredients well. On floured board roll dough out as thin as possible without tearing. Cut 3-inch circles with round cookie cutter. Place a teaspoon of filling carefully in the center. Lift sides 1-2 and 3-4 to meet in center over filling and press edges together. Fold down top of 3-4-2 to middle and pinch edges together forming a triangle. Moisten edges with tip of finger dipped in cold water to keep seams closed. Kreplach can now be either boiled and served in soup or sautéed in oil. Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top or heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

Source: http://www.nevey.org/spotlight/Purim-Recipes-2013.pdf