Purim 2018 & Oneg

Eitz-Chaim Congregation
Purim 2018
Special food for Purim



It is that time of year!


March 3, 2018

Rabbi David Schiller will give a special Drash on

Purim from the book of Esther

Kids will have a Purim skit during the service and there will be a full production Purim Play following Oneg at 2 pm.

You don’t want to miss this fun celebration!


Children are welcome to dress in Biblical Costume for the day,  preferably from the story of Esther.

Service begins at 10:30 am

Seating is limited


Calling all Eitz Chaim
Members and Regulars!

Because this is a
Special Holiday Shabbat
we will have many members and visitors
WE NEED EVERYONE TO

BRING A DISH TO SHARE FOR ONEG!

So you say you’re not a cook, so bring something, anything, there are stores with bakeries, and frozen items that you can heat up, chips, cheese, crackers! Please participate, buy some fruit, candy, cookies but please participate and share! No pork, chicken or meat. Fish or dairy products are fine. Please check baked goods for Kosher Seal.

In addition to a dish for Oneg we need everyone to bring Hamantaschen!

So please also bring your favorite Hamantaschen!
If you don’t bake, Cindy’s Deli or Deli News has them!

See below for recipes


Recipe # 1

Hamantaschen

(From Kosher by Design, Susie Fishbein)
¾ cup vegetable oil
3 large eggs
2 tsp vanilla
¾ cup cold water
1 cup sugar
3 tsp baking powder
6 cups all-purpose flour
extra flour for dipping cookie cutter
1 large egg, beaten
cinnamon sugar
Fillings: Use Solo canned fillings or Apricot butter or Prune butter.
Preheat oven to 350°F degrees. Cover 2 baking sheets with parchment or foil sprayed with non-stick spray.
Either by hand or in a mixer, combine the oil, egg, vanilla, water, sugar, baking powder, and flour. Mix and knead until it forms a soft dough. Roll the dough out into a very thin layer.
Dip the rim or a 3 or 4 ” cup or glass or cookie cutter in flour. Use the cup, glass or cookie cutter to cut out circles. Re-roll the scraps of dough and re-use.
In the center of each circle, drop a teaspoon of filling. Shape into a triangle by folding 2 sides of the circle to the center and pinch together at the corners. Fold remaining side up to the center and pinch together at the corners.
Place hamantaschen 1 inch apart on the baking sheet. Brush with beaten egg. Sprinkle with cinnamon/sugar. Make sure corners are tightly pinched so they don’t open during baking. Bake 20 minutes. Can be made in advance and frozen.
Yield: 4 dozen

Hamantaschen 2

(The Kosher Palette)

You may use the filling below or use one of the other filling recipes, or use Solo canned fillings
Apricot Filling:
1 16 oz package dried apricots
½ cup water
Dough:
½ cup butter or parve margarine, softened (Fleischman’s Unsalted)
1 cup sugar
1 large egg
1/3 cup orange juice
1 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
½ tsp salt
1 egg white, beaten
Cinnamon Sugar
Optional: Walnut or Pecan halves
For Filling: Combine apricots and water in a small saucepan over medium-low heat. Cook until apricots are soft and water is absorbed. Mash gently with a fork or puree in food processor or blender; set aside.
For Dough: Preheat oven to 350°F
Beat margarine or butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, orange juice, and vanilla.
Combine flour, baking powder, and salt. Add to butter or margarine mixture; stir into a uniform dough. Shape dough into a flat disk. Cover in plastic wrap and refrigerate at least 15 minutes (may be made up to 2 days ahead).
Roll out chilled dough on a lightly floured surface to 1/8″ thickness. Cut 3 – 4 inch circles with a cookie cutter or glass dipped in flour. Place 1 tsp of apricot mixture or other filling in the center of each circle. Shape into triangle by folding up 2 sides of the circle to the center and pinch together at the sides. Fold remaining side up to the center and pinch together at the sides. Some of the filling should be visible in the center. (Optional: Use ½ tsp filling and top with walnut or pecan half filling)
Place Hamantaschen 1 inch apart on a greased baking sheet. Brush with egg white and sprinkle with cinnamon sugar.
Bake for 20 to 35 minutes.
Yield: About 4 dozen

Gluten Free Hamantaschen ~ Darcy Morrison
8 oz. organic butter ( room temp)
6 oz. organic coconut oil (soft)
16 oz. cream cheese (room temp)
1/2 c. Organic sugar
1 t. Vanilla extract
1 t. Orange extract
 or Lemon extract
4 cups of gluten free flour blend
Extra flour for handling dough
2 T. Water if needed
Cream together butter, oil and cream cheese with beater
Add in extracts and sugar
Gradually beat in flour, knead together into flat ball, cover in Saran Wrap and refrigerate from one to three hours.
Use flour on surface to roll dough out to 1/8″ thick. For a more doughy texture 1/4″ thick
Use 3″ cookie round cutter
Fill with Filling your choice.
In the center of each circle, drop a teaspoon of filling. Shape into a triangle by folding 2 sides of the circle to the center and pinch together at the corners. Fold remaining side up to the center and pinch together at the corners.
Bake at 350 for 20 min. Or until golden.

Gluten Free Hamantaschen II
7 oz. (200 g) butter
8 oz. (250 g) cream cheese
1/4 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour (use your favorite blend of gluten-free flours)
Apricot, raspberry, poppy seed or prune butter filling
1 egg, beaten (optional)
Sugar or cinnamon sugar for garnish (optional)
Extra flour for handling the dough
     Prep Time: 30 minutes
     Bake Time: 20 minutes in preheated 350°F oven
Total Time: 50 minutes
In a mixing bowl, cream the butter and cream cheese together. Add the sugar and vanilla, and mix until smooth. Let the mixture come to room temperature. Then, add in the flour and mix lightly. Refrigerate the dough for an hour or more.
Preheat the oven to 350° F.
Cover baking sheets with parchment paper and sprinkle the paper with flour.
Coat your hands with flour and break off enough dough to roll between your palms into a ball of about an inch to an inch-and-a-half in diameter. Make sure the ball is coated with flour, and place it on the baking sheet.
Coat the bottom of a drinking glass or custard cup with flour, and flatten the ball of dough to about 1/8 of an inch. (Don’t press too hard or the dough will stick to the glass.) Place about a teaspoon of filling on the circle of dough.
With a flour-coated spatula, gently lift the edges of the circle. Pull up the sides and pinch three corners together to form a triangular cookie, with filling showing. It doesn’t matter if the dough doesn’t look perfect. Use your finger to close any holes in the sides.
Repeat the process until the baking sheet is filled, and bake for about 20 minutes, or until golden.
Some people like to brush their hamantaschen with beaten egg and sugar before baking. Others like to sprinkle them with confectioners’ sugar after they’re baked.

Tips on Making Hamantaschen
The website below has a number of tips on how to make Hamantaschen and different fillings. The video will give you a visual on how to shape them. Looking forward to the many different varieties our ladies can make.  

How to make perfect Hamantaschen

How to Make Homemade Hamantaschen for Purim [HD] | איך לאפות אוזני המן לפורי