tag:blogger.com,1999:blog-7189165.post835364489734701903..comments2024-03-25T09:59:02.715-07:00Comments on Eat The Blog: HamantaschenGoodyhttp://www.blogger.com/profile/17383404429461423998noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7189165.post-2061204800954770352016-03-24T15:38:04.697-07:002016-03-24T15:38:04.697-07:00Most people think that the winter holidays are the...Most people think that the winter holidays are the best time for baking but I'll take all of the pretty Spring stuff any day. Conniehttps://www.blogger.com/profile/03938255518222756688noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-41772542854438198672016-03-24T05:20:53.610-07:002016-03-24T05:20:53.610-07:00Once worked with a Czech gentleman who brought can...Once worked with a Czech gentleman who brought canned poppy seed filling (for the cakes) and lemon cookies to the office coffee counter and invited us to dig in...which we did, like Peabody coal tractors. Sound odd, but then he also introduced us to the idea of dipping Vienna sausages into the pot of mustard as a quick nosh. Wonder what he'd have done with the prune filling?Beth Waltzhttps://www.blogger.com/profile/02720634636307254576noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-46031677188041701522016-03-23T12:11:32.965-07:002016-03-23T12:11:32.965-07:00These really do sound wonderful but as soon as you...These really do sound wonderful but as soon as you say the dough is rather tricky to work with I was like I don't think I could try these. I am horrible at baking! LOL! The poppyseed filling in these and with Danny's prize winning apricot butter really sounds like a fantastic combination! I loved your little story about how your dad would take the bitten prune ones from you. I am like that too when I bite into something I don't like just pass it on!<br /><br />Rebecca Rebeccahttp://www.winnipegstyle.ca/Blog/default.cfmnoreply@blogger.comtag:blogger.com,1999:blog-7189165.post-66833135706973287812016-03-23T11:32:31.326-07:002016-03-23T11:32:31.326-07:00@Optimistic Existentialist- Thank you.
@Bibi
The...@Optimistic Existentialist- Thank you. <br /><br />@Bibi<br />The dough was fiddly, but not impossible. I consider myself rather skilled with pastry, but if this were a person's first attempt it would be enough to just give up. I've been thinking of including difficulty levels with recipes just so people don't get overwhelmed by tricky dough. <br /><br />@Propagatrix<br />A sour cherry hamantaschen could be incredible.<br /><br />You're right, I need to add a new tag. <br /><br />@Veronica<br />Apricot butter is much the same process as apple butter (Italian prune plums make an excellent plum butter as well). I've recently purchased a slow cooker, and I'll be curious to see if it is easier than standing and doing all that stirring. Some people make it in the oven too. <br /><br />Do a Google search for "batter breads" No kneading or handling required (just a wooden spoon and a strong arm). There's a not-bad mock-brioche recipe from James Beard that I made years ago when Danny was small. Can't say much about dumplings except that mine turn out heavy and leaden no matter what I do (potato dumplings, bread dumplings, even spaetzel-I ruin them all! My matzo ball dumplings can be used as baseballs). The West Indian ones sound interesting, particularly in a stew. I'm off to do a web search-that sounds like something I could make without ruining. <br /><br />A Happy Easter to you too. Goodyhttps://www.blogger.com/profile/17383404429461423998noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-79576331669317145182016-03-23T09:44:40.530-07:002016-03-23T09:44:40.530-07:00Well, don't they look delicious! Is Apricot b...Well, don't they look delicious! Is Apricot butter like apple butter? I've had apple butter and love it.<br /><br />I'm no good at pastry or bread making - I just cannot bear the feel of flour on my hands! So anything that requires kneading or handling I don't make. I do occasionally go mad (using a fork to mix) make West Indian dumplings to go in my chicken soup. I still have to pick lumps out of the dough and roll them into dumplings - uggghhhh - I do it through gritted teeth.<br /><br />I don't like these WI dumplings - they're hard and chewy but my family do. They're made of flour, water, oil and salt. I like dumplings that are light and fluffy and have suet in them.<br /><br />Enjoy them and have a lovely Easter<br /><br />Veronica<br />vronni60s.blogspot.com<br />Vronni's Style Meanderingshttps://www.blogger.com/profile/17122302881528071270noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-34399016413454357572016-03-23T06:56:22.398-07:002016-03-23T06:56:22.398-07:00Mmm. A little bakery in downtown Oakland has cherr...Mmm. A little bakery in downtown Oakland has cherry Hamantaschen, which are most excellent, and a friend recently posted pictures of hers with chocolate chips.<br /><br />Your old tag "oh look, the Jew made Easter stuff" cracks me up. Would this entry be tagged "oh look, the Jew made Jew stuff?"Propagatrixhttps://www.blogger.com/profile/07450679576020462553noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-42292632293702473682016-03-23T05:50:51.359-07:002016-03-23T05:50:51.359-07:00Even if that dough was hard to work with those ham...Even if that dough was hard to work with those hamentaschen look lovely!Bibi Maizoonhttps://www.blogger.com/profile/07383381158640915162noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-48710632312316932112016-03-23T03:39:48.076-07:002016-03-23T03:39:48.076-07:00This looks and sounds super yummy!!This looks and sounds super yummy!!Optimistic Existentialisthttps://www.blogger.com/profile/11507986337866049924noreply@blogger.com