Hamantaschen

Hamantaschen are traditional cookies made by Ashkenazic Jews for Purim. The name means "Haman's pockets", and are said to represent Haman's three-cornered hat.

Dough:
½ cup butter
1 cup sugar
1 egg
2 cups flour
2 tsp baking powder
2 tbsp milk
vanilla or lemon extract
Cream butter and sugar, and add egg. Sift flour and baking powder together and add a little to creamed mixture. Add milk, then remaining flour. Mix in flavoring. Roll dough out 1/8 to ¼ inch thick. Cut into rounds, dot each with a spoonful of filling, form into triangles, and bake at 375 degrees for 15 to 30 minutes until delicately browned.

Poppy Seed Filling:
1 cup poppy seed
1 cup milk
1 tbsp butter
2 tbsp honey
1 tart apple, grated
Bring poppy seed and milk to boil, add butter and honey, and boil until thick. Cool, then add grated apple.

Alternative Filling:
Dab a spoonful of a favorite jam, such as apricot, raspberry or cherry, into the center of the cookie.

Rosh HaShanah Honey Cake

Rosh HaShanah marks the beginning of the new year. This year, Rosh HaShanah begins at sundown on Friday, September 18, 2009. In the Jewish calendar, this begins the month of Tishri. The period between Rosh HaShanah and Yom Kippur (the Day of Atonement) is often referred to as the Days of Awe. These are the Holiest Days of the Jewish year.

This is a traditional honey cake that is served at Rosh HaShanah. The cake symbolizes a “sweet” future for the coming year. I make this cake year round. It's easy and tasty.

1 Cup Honey
1 Cup Vegetable Oil
1 Cup Granulated Sugar
4 Eggs
2 ½ Cups Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Ground Allspice
½ tsp instant coffee granules
½ Cup Hot Water
1 tsp Vanilla Extract
½ tsp Lemon Extract
½ tsp Almond Extract

Beat the first 4 ingredients at a medium speed. Combine flour and next 3 ingredients; gradually add to the honey mixture. Mix well. Dissolve the coffee granules in the hot water and add to the mixture. Stir in flavorings. Pour into 2 greased and floured 9 x 5 inch loaf pans.

Bake at 325 Degrees F for 1 hour to 1.25 hours, or until a wooden tooth pick inserted into the center comes out clean. Cool loaves and remove from pans.