Stick with butter instead of trying lard? Hmmmm, have you ever tried lard in your doughs or are you being just a bissel timid here? Lard still has an undeserved rap from decades back and is now embraced quite widely as the healthier option for shortening. Certainly it's never lost its glow (look at that - correct it's/its usage in just a four word string!) in south of the border cooking - and that's your neck of the woods (almost), eh? So, remember what they say "Flaky's not hard, just do it with lard". :-)
Love seeing you two together. Iāve made the hamantaschen recipe from Nancy Baggettās book, The All-American Cookie Book. She had two filling options for the recipe: sour cherry, and apricot. Both were fantastic. A lovely, adaptable cookie.
Ruth! what a fantastic story about our bake session and how Jewish food is steeped in history. I would be remiss in not mentioning the Irish soda bread youād baked before I arrived, which you knocked out of the park!
I love the idea of what I would call untraditional hamantaschen. The combinations all sound yummy to me and I hope I get a taste. When I was a kid it was either prune or apricot. I loved them, buy yours sound better.
What fun to be baking together. And lots of suggestions for hamantaschen fillings, as a lover of prunes I particularly like the idea of prunes and nuts.
If only I lived closer - Iād happily be your taster!! Love you and your love of food! Such a pro you are now!!! Go Ruth! šš»šš»
Stick with butter instead of trying lard? Hmmmm, have you ever tried lard in your doughs or are you being just a bissel timid here? Lard still has an undeserved rap from decades back and is now embraced quite widely as the healthier option for shortening. Certainly it's never lost its glow (look at that - correct it's/its usage in just a four word string!) in south of the border cooking - and that's your neck of the woods (almost), eh? So, remember what they say "Flaky's not hard, just do it with lard". :-)
Love seeing you two together. Iāve made the hamantaschen recipe from Nancy Baggettās book, The All-American Cookie Book. She had two filling options for the recipe: sour cherry, and apricot. Both were fantastic. A lovely, adaptable cookie.
Ruth! what a fantastic story about our bake session and how Jewish food is steeped in history. I would be remiss in not mentioning the Irish soda bread youād baked before I arrived, which you knocked out of the park!
Really enjoyed this post, thank you.
I love the idea of what I would call untraditional hamantaschen. The combinations all sound yummy to me and I hope I get a taste. When I was a kid it was either prune or apricot. I loved them, buy yours sound better.
What fun to be baking together. And lots of suggestions for hamantaschen fillings, as a lover of prunes I particularly like the idea of prunes and nuts.
How wonderful this is Ruth and Amie! What fun to meet up again and cook together. Delicious and Happy Purim! ā¤ļø
How wonderful that you and Amie had a chance to bake together. I am jealous! I love hamantachen and how creative you were the fillings!
So much fun having a kitchen companion. Iām sure you two had a great time. Hamantaschen looks great!