Get ready for the holidays with us as we celebrate togetherness this season!
Here we have the #SOKC staff sharing how you can bake some lemon poppy seed hamantaschen cookies.
Ingredients
For the Dough: 2 cups, plus 2 tablespoons all-purpose flour 1/3 cup confectioners' sugar 1/4 cup granulated sugar 1 tablespoon poppy seeds 3/4 teaspoon baking powder 1/4 teaspoon fine kosher salt, or sea salt Zest of 1 lemon, finely grated, optional 1/4 cup plus 2 tablespoons neutral oil, such as sunflower or canola 1 large egg 2 tablespoons orange juice 1 teaspoon pure vanilla extract
For the Filling: 2 cups lemon curd, store-bought or homemade
Sleigh Ride - Patrick Warren Holidays & Events Song - Imovie Music
Prune Filling no. 2 - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Prune Filling Recipe no. 2. A recipe from the KC Desserts collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 2 tb : Lemon Juice Few Grains Salt 3/4 c : Thick Prune Pulp 1/2 c : Marshmallow Cream 1/3 c : Sugar
Hamantaschen Recipe
Learn how to make the best hamantaschen cookies! These cookies are so easy to make and they are so delicious!
How To: Make Muhn (Poppyseed) Hamantaschen Filling
Learn how to make muhn (poppyseed) filling for Hamantaschen with JUFJer Debbie Amster!
Prune Lekvar Hamantaschen
If we promise not to use the 'P-Word,' will you promise to try this?
Follow along as Ilana tells the miraculous story that took place 290 years ago involving Purim & Plum Preserves. And if your household is still not convinced that it tastes great, we have a foolproof way to keep the peace in your home while enjoying your own homemade Lekvar!
Recipe is below after the break, finished hamantaschen are throughout the video, enjoy! ----
Plum Lekvar (Preserves)
350g (2 cups) soft pitted prunes 240ml (1 cup) water zest of 1 lemon 60ml (¼ cup) fresh lemon juice 75g (⅓ cup) granulated sugar Pinch of salt
One batch of Hamantaschen Dough:
In a small saucepan, combine all the ingredients, save the salt. Bring the liquid to a boil, lower the heat so that the liquid stays at a rolling boil, cover the pan and cook for 15-20 minutes, stirring occasionally, until the prunes are very soft and most of the liquid has evaporated.
Take the prunes off the heat, add the salt. Using a potato masher, or a handheld blender, mash the prunes to form a smoothish paste. Allow to cool before filling hamantaschen.
The Lekvar will keep for two weeks in an airtight container in the fridge.