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Purim is a time for masks, groggers and delicious hamentashen–a three-pointed dough crust with your favorite fruit or sweets. Fill them with prune, poppyseed, apricot, raspberry or chocolate chips. Then share then with friends and family, and have a happy Purim!


3-1/2 cups all purpose flour

2-1/2 teaspoons baking powder

1 cup sugar

1/3 cup vegetable oil

2 extra large eggs

grated zest of half an orange

grated zest of half a lemon

prune or poppyseed filling; raspberry, strawberry or apricot preserves, or chocolate chips for filling

egg wash of two large egg yolkes



Preheat oven to 350 degrees. Line a large baking sheet.

In a large bowl, stir together the flour and baking powder. In the bowl of a standard electric mixer fitter with the paddle attachment, beat the sugar and the vegetable oil on medium speed until combined. Add the eggs and beat until incorporated. Stir in the orange and lemon zests.

Reduce the mixer speed to low and add the dry ingredients, alternating with the orange juice until a dough forms. Shape the dough into a flat disc, wrap it in plastic wrap and refrigerate overnight. The next day, remove the dough from the refrigerator and let it stand at room temperature to soften slightly.

On a lightly floured surface, roll the dough into a rectangle 1/4″ thick. With a 2-1/4 inch round fitted cutter, cut out rounds and place them about 1/2″ apart on the prepared baking sheet. Reroll the scraps of dough and cut out more rounds. (You should have about 40 rounds of dough).

Place the filling of choice, not the chocolate chips, in a pastry bag, fitted with a small plain tip if desired or use a small spoon. Place about one scant teaspoon of the filling in the center of each round. If using chocolate chips, use about 1/2 teaspoon per round.

Beat the egg yolks together to blend. With a small pastry brush, brush the edges of the rounds lightly with the beaten yolks.

Using the thumb and index finger on each hand, shape each round into a triangle lifting the dough up around the fulling. With your thumb and index finger, then press the corner of the two sides closest to you to seal, making two points of a triangle. Press the third or remaining point to seal. You should have three points or corners on each pastry when done, like a three-cornered hat.

Bake the pastries for about ten minutes or until golden brown. Remove the baking sheet to a wire rack and let the pastries cool completely before serving. Store the pastries in an airtight container at room temperature.




Our Most Favorite French Toast

Our Most Favorite  French Toast

French Toast

It seems like such a simple thing to make…but make it with challah bread, add some powdered sugar and serve with fresh fruit and you have a deliciously sophisticated version. Good enough to eat for dinner!


6 large eggs

1-1/2 cups of milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

3 tablespoons sugar

8 slices challah bread

3 tablespoons butter

powdered sugar

fresh fruit or berries

Maple syrup

In a shallow bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.

Working with 4 or 5 slices at a time, dip challah in egg mixture, turning to coat thoroughly. Heat one tablespoon of butter in a large skillet over medium heat.

Arrange challah in a skillet in a single layer and cook until deep golden brown and cooked through (about 2 to 3 minutes per side). Repeat using the remaining challah.

Transfer French Toast to plates, dust with powdered sugar, top with syrup (or serve on the side) and serve with fresh fruit or berries.