Jewish+Cooking

Next Recipe I go to school in: Franklin, Massachusetts Recipe Name: Hamantashen Country/Culture of Origin for recipe: Jewish Recipe Ingredients:**
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 * 1 1/2 cups butter (softened) || 1 Jar apricot jam ||
 * 1 cup white sugar || 1 tablespoon vanilla extract ||
 * 2 eggs || 2 teaspoons backing powder ||
 * 6 tablespoons orange juice || 4 1/2 cups all purpose flour ||
 * 1 - 12 ounce can poppy seed filling ||  ||

**Cooking Directions:**
1. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours (preferably overnight).

2. Preheat the oven to 375 degrees. Grease cookie sheets or line with parchment paper.

3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on cookies sheets. Spoon 1 scant teaspoon filling (either poppyseed or jam) onto the center of each circle. Pinch the sides of each circle. Form a triangle covering as much of the filling as possilbe. The cookies may then be frozen on the cookie sheets. This will help them retain their shape while cooking.

4. Bake for approximately 8-10 minutes in the preheated oven until light golden brown. These are best slightly undercooked. Cool a few minutes on the baking sheet then transfer to wire racks to cool completely.

Tell about why this recipe is special to your family. Do you eat it often or is it served only for special occasions?
These cookies are made each year to celebrate the Jewish Holiday of Purim, which occurs in the spring. The triangle shape of the cookie represents the hat of one of the figures in the story, Haman

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 * [|http://www.jewfaq.org] **

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**Recipe Ingredients:**

 * Big Bowl || 1 egg ||
 * Potatoes (4) || pinch of salt ||
 * small onion || pinch of pepper ||
 * flour ||  ||

Cooking Directions:
Grate 4 large white potatoes in a big bowl. Grate 1 small onion in the bowl. Add 1 tablespoon of flour. Beat 1 egg. Mix all ingredients together in a bowl. In pan, pour one drop of oil. Heat until hot. With spoon, drop a spoonful of mixture into pan. Flatten like a pancake. Fry until brown on each side. Sprinkle a pinch of salt and pepper on the pancake. Can serve plain or with applesauce or sour cream.

Tell about why this recipe is special to your family. Do you eat it often or is it served only for special occasions?
This is made by my grandmother every Hanukkah.

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 * I go to school in:** Hopkins, Minnesota
 * Recipe Name:** Challah
 * Country/Culture of Origin for recipe:** Jewish
 * Recipe Ingredients:**
 * 3 eggs ||
 * 2 teaspoons active dry yeast ||
 * 1 cup of warm water ||
 * 1 teaspoon of salt ||
 * 1/3 cup sugar ||
 * 1/3 cup margarine ||
 * 4-6 cups all purpose flour ||

Place eggs in a large bowl. Mix yeast with warm water in another bowl. Add salt and sugar to eggs. Add margarine and yeast mixture. Stir well. Stir in flour and knead by hand until dough is no longer sticky. Place dough in greased bowl. Cover the bowl with a towel. Let the dough rise until doubled in size. 1 1/2 to 2 hours. Punch down dough. Divide dough into six parts. Shape each part into a rope. Braid three ropes together. Place on greased cookie sheet. Repeat with remaining three parts. Cover and let rise at least 1 hour or until doubled in size. Heat oven to 350 degrees. Brush each loaf with egg wash. Bake 25-30 minutes. Makes two loaves.
 * Cooking Directions:**

We have it every Friday night for Shabbat.
 * Tell about why this recipe is special to your family. Do you eat it often or is it served only for special occasions?**


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[|www.jewishminnesota.org]

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Country/Culture of Origin for recipe: Jewish Recipe Ingredients

 * 2 eggs || 1/2 cup milk or water ||
 * 1/4 teaspoon salt || dash of cinnamon ||
 * 2 matzos || 3 tablespoons butter ||

1. Beat eggs. Add milk or water, salt and cinnamon. 2. Break the matzo into this mixture. Stir well and turn into melted butter in a well-heated skillet. 3. Cover. Cook over moderate heat about 10 minutes or until browned on underside. 4. Turn and brown, uncovered, for about 3 minutes.
 * Cooking Directions**

Serve hot, plain or with a sprinkling of sugar and cinnamon, applesauce or honey. Serves 2.

We eat this at Passover, and when we visit my Grandpa in Chicago.
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I go to school in: Hopkins, Minnesota Recipe Name: Matzo Balls Country/Culture of Origin for recipe: Jewish Recipe Ingredients:** 1. In a medium bowl, whisk the egg yolks, oil, parsley, water and salt and pepper together. In another medium bowl, whisk the egg whites just until soft peaks appear. Pour the whites into the yolk mixture. Sitr the matzo meal and baking powder together. Fold into the eggs. Let stand until firm enough to handle. About 20 minutes. 2. To make the matzo balls, bring a large pot of salted water to boil over high heat. Moisten your hands lightly with vegetable oil and form the matzo mixture into 24 walnut sized balls. Carefully drop the matzo balls into the boiling water. Reduce the heat to medium and cover. Simmer gently until the balls are cooked through. About 45 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water. Enjoy!!
 * 6 large eggs, separated ||
 * 1/2 cup vegetable oil ||
 * 1/4 cup chopped fresh parsley ||
 * 1/4 cup water ||
 * 2 tbls kosher salt ||
 * 3/4 tsp ground black pepper ||
 * 2 cups Matzo meal ||
 * 1 tsp baking powder ||
 * oil for oiling hands ||
 * Cooking Directions:**

Matzo balls are mostly served on special occasions. Matzo ball soup is commonly served at Passover but is also eaten all year long.
 * Tell about why this recipe is special to your family. Do you eat it often or is it served only for special occasions?**

http://www.jewfaq.org/food.htm
 * Include an address for a website that contains information about the country or culture the recipe originated from**: