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". :-)
Hmmmmm. Thanks, Crowden! Iām assuming lard is your chosen fat for pie crust. Iām still a butter girl, partly b/c of upbringing (I.e., no pork), but Iām so curious about the flakiness quotient, I may have to make an exception to check it out. Youāll see it here if I do!
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!
Thanks so much, Amie! It was such a great pleasure spending the day with you. Ready for more anytime! So glad the Irish soda bread hit the spot too! šāļø
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.
Julia, that was the filling my mother most loved and that I remember fondly. I'd never tried mixing the apricots in, but they did add a nice tang. I'm not quite sure why prunes are in such disfavor here, but I really enjoy them. Thanks so much for commenting.
Hey, Vicki, wish you were here! Wouldn't it be fun for a few dedicated foodie stalwarts to meet up and bake together one day? Maybe we can figure it out... I'd love to send you some hamantaschen, but I'm afraid they don't travel so well.š
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". :-)
Hmmmmm. Thanks, Crowden! Iām assuming lard is your chosen fat for pie crust. Iām still a butter girl, partly b/c of upbringing (I.e., no pork), but Iām so curious about the flakiness quotient, I may have to make an exception to check it out. Youāll see it here if I do!
And for tortillas. And for greasing skillets ā¦
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.
Thanks, Domenica! It was fun. The fruit fillings are really classic. I've tried apricot but never sour cherry, though I know it would be great.š
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!
Thanks so much, Amie! It was such a great pleasure spending the day with you. Ready for more anytime! So glad the Irish soda bread hit the spot too! šāļø
Really enjoyed this post, thank you.
Thanks so much, Anna!
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.
Some non-traditional and slightly traditional will be coming your way shortly. Hope you enjoy, Judy!š
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.
Julia, that was the filling my mother most loved and that I remember fondly. I'd never tried mixing the apricots in, but they did add a nice tang. I'm not quite sure why prunes are in such disfavor here, but I really enjoy them. Thanks so much for commenting.
Prunes have fallen out of favour here as well. I'm doing by best to lead a resurgence!
And the apricots!
How wonderful this is Ruth and Amie! What fun to meet up again and cook together. Delicious and Happy Purim! ā¤ļø
Thanks so much, Jolene! It was a fun afternoon.ā¤ļø
From us too!
Thanks, you guys!š¤
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!
Hey, Vicki, wish you were here! Wouldn't it be fun for a few dedicated foodie stalwarts to meet up and bake together one day? Maybe we can figure it out... I'd love to send you some hamantaschen, but I'm afraid they don't travel so well.š
So much fun having a kitchen companion. Iām sure you two had a great time. Hamantaschen looks great!
Yes, it was great fun. I'm open to doing it again if anyone happens to be in the neighborhood!