Category Archives: Jewish Recipes

Hamantaschen To Go

As was discussed yesterday, it’s Purim!! What a fun and happy time! And if you’re getting married this weekend, then that’s a double dose of a fun and happy time!!! See all these exclamation marks? That’s how funny and happy Purim and weddings are.

The ooey-gooey, sweet, and oh-so-worth-the-diet-cheat-day Purim treat — the Hamantaschen — would be a great idea for a wedding favor. If you’re getting married next year around Purim, take note of this recipe from a yummy and helpful baking blog called Cupcake Project. And if you’re getting married this weekend, well, get to the kitchen immediately!

Even guests who are not members of the Tribe will like this goody to take home. Fruit or chocolate-filled pastries in fun triangle shapes? What’s not to love?

p.s. My personal favorite flavor is chocolate (duh). What’s yours? Oh, and to be clear, this is not my recipe. I am one of those Jewish girls whose specialty dishes include a great helping of Going Out or, the other delicacy, Ordering In.



3 cup flour
3 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon salt
3/4 cup butter, room temperature
3 eggs
your choice of filling (jam, jelly, preserves, chocolate chips, nuts). The recipe also included directions for a prune filling: blend raw prunes in a food processor, adding the juice and rind of one lemon and 1/2 C honey for every pound of prunes used.


Sift together flour, baking powder, sugar, and salt.
Mix in butter and eggs.
Roll out dough and form hamantashen (I’ve got step by step visuals on this below).
Bake on a well-greased cookie sheet or on parchment paper for 12-15 minutes at 400 F.

How to Make Hamantashen

Roll out the dough and use cookie cutters or the rim of a glass to cut into circles. The recipe called for the dough to be 1/4 inch thick. Mine might have been a bit thicker than that. I didn’t measure. Don’t obsess about it.

You can make the circles any size you like.

Next, you’ll want to put a dollop of your filling in the middle of the circle. DO NOT put too much filling or it will overflow. Look at the first step’s photo to get a sense of the proportion of filling to circle. Follow pictures two through four to fold over the circle, magically turning it into a triangle.

Optional – You may want to moisten the edge of the circle with some water before folding. This will help it to stick shut. It’s especially helpful if the dough has gotten at all dry. You also may consider brushing the top of the triangle with egg to give it some extra shine.

We Jews seem to have a thing for pinching. [Insert mental image of a Jewish grandma squeezing a baby’s cheeks and saying, “Such a shayna punim (pretty face).”]

When I first attacked the task of turning the circles into triangles, my instinct was simply to pinch in the corners.

The problem was that they all opened up during baking. Moral (and this should apply in all areas of life): Do not pinch! Follow the folding method shown above.

Recipe and photos by Cupcake Project.

  • Emily Lanto says:

    hey< how many does this make

Love It A Latke!

It’s Chanukah! This means presents, fun with family, and lighting pretty candles for eight nights.

This also means food. Food, glorious food. Chanukah is my favorite holiday for food simply because of the latkes. I get sick of matzo after so many days and I’ve never had an appetite for gefilte fish. I can do without coconut macaroons and jelly donuts just aren’t my thing. But latkes. Oh latkes, and your oily, starchy goodness. Come to me and cuddle up on my plate.

If there’s one thing I thank Judah Maccabee for, it’s for my latkes. I also thank him for giving me a reason to have an electric skillet. Brides, grooms, people in the market for new kitchenware: Register for an electric skillet! You will use this every year at Chanukah to make latkes and you can get them at almost any store with which you register.

Macy’s, Bed, Bath and Beyond, Williams-Sonoma, and Bloomingdale’s all have great options for electric skillets that will keep you sane in the kitchen during Chanukah.

Latke photo (left) courtesy of: The Smitten Kitchen

So get your guns, bring your partner-in-registering-crime, and shoot this baby with the scanner so you can make sure you receive this appliance that’s almost as miraculous as the holiday on which you’ll use it!

While you’re registering with Chanukah on the brain, make sure to scan a food processor for shredding your potatoes, some mixing bowls for your potato and onion mixture, and durable spatulas to flip your pancakes.

When I dashed through the store with my handy-dandy registry lethal weapon, I had the holidays in mind. I knew that one day, I’d be a Jewish domestic diva (okay, still waiting for the diva part to happen), so I went through the calendar and thought about what I’d need to accommodate each big day of the Jewish year. Let’s face it: our people eat. As the saying goes, they tried to kill us, we survived, let’s eat. So a lot of my registry had our holidays in mind. Shout out to my mother-in-law who knew we’d need an electric skillet to emulate her fabulous potato latkes.

And in case you need a refresher course on how to make latkes, or, if you just want to see an A.DOR.A.BLE bubbe teach you how to make them, tune in below for a little latke love!

I think my favorite part is the end: “I’m packing this up for you.” Love it.

  • Jacob says:

    I think my Bubbe actually does have that apron!! Love seeing grandmas on youtube 🙂

  • shelley says:

    I enjoyed your last article about the electric frying pan. I have been married 38 years (yes, it’s true) and remember this appliance as being my all time favorite. When I first got married I had a tiny kitchen and used my electric frying pan all the time. It was perfect for french toast, chicken cutlets, latkes, and even stir fry. I would strongly suggest all new brides include it in the registry. I love your site and maybe next year my daughter and her fiance will be highlighted as one of your stories.

    Shelley Tunis, Occasionally Yours
    Miami, Florida

  • Pingback: The Bubbe Shows You How: Latkes & Ketubahs Edition! – TINAK – This is (not) a Ketubah

Yentas Cooking: All Set For Charoset

With the start of Passover on Monday, you may want to take the weekend to experiment with some traditional holiday dishes to complete your seder.

Sure, there are your brisket, chicken, and matzo ball soup recipes. And you could always try to bake up a delicious KFP (Kosher For Passover) cake (meh, good luck. Never found a good one!). But an often-forgotten dish is a Yentas favorite. Perhaps it’s because it’s considered a seder plate accessory, but charoset is to delicious as matzo is to dry.

Meant to represent the brick and mortar that the enslaved Israelites handled while working in Egypt, charoset is actually much tastier than bricks and mortar… not that I’ve ever tasted brick or mortar… but one could imagine it’s… cementy; like the gooey stuff the orthodontist used to take impressions of your teeth before your Bat Mitzvah braces.

Charoset can be eaten alone, as a topping on your entree, or, traditionally, used to make little matzo sandwiches. It may not be the prettiest food to look at (no foodie photographer is lining up to snap pictures at a seder. I mean, do we even need to discuss gefilte fish?), but it doesn’t matter how the charoset looks; it just tastes so good. And it’s made out of apples! It’s basically healthy! There are many different varieties of charoset, but a family favorite is to keep it sweet and cinnamony (yes, that’s a very technical cooking term).

Enjoy this recipe and feel free to doctor it up per your own taste as you go along.

1/4 cup sugar
1 1/2 teaspoons ground cinnamon
4 cups vegetable oil
1 cup walnut halves
2 medium apples, peeled, cored, and finely diced
1/3 cup sweet red wine (consider a Herzog brand of Kosher red wine)

Line large baking sheet with parchment paper. In medium bowl, whisk together sugar and 1/2 teaspoon cinnamon.
In large heavy skillet over moderately high heat, heat oil to 350°F. Fry walnuts until golden brown, about 30 seconds, being careful not to burn. Using skimmer or slotted spoon, transfer walnuts from skillet to bowl containing sugar mixture.
Toss walnuts in sugar, then spread on baking sheet. Cool 15 minutes, then chop roughly.
In large bowl, combine nuts, remaining 1 teaspoon cinnamon, apples, and wine.
Store, covered, at room temperature until ready to serve.

Friday Favorites | Matzo Stuffed Turkey?!

Gobble gobble gobble! That means, “It’s almost Thanksgiving!” in Turkey Talk. The Yentas want to wish you a wonderful, happy holiday. We hope you get a whole week off to eat, spend time with family, relax, eat, see some movies, cook, and did we say eat?

So, while we’re thinking about eating, we thought we’d share a really fun Jewish recipe that can be incorporated into your Thanksgiving feast: Herby Matzo Stuffing! Yum. It’s like a 2-for-1 holiday meal.

Matzo Stuffing:
2-3 matzos, broken into small pieces (we know you have some left over in the cupboards from Passover)
1/2 cup chicken soup, stock, or water, heated
2 tbsp chicken fat or vegetable oil
1 large onion, finely chopped
1 celery stalk, finely chopped
3-4 tbsp chopped mixed fresh herbs
1 egg, lightly beaten

Put the matzos into a large bowl and pour over the soup. Leave to stand until absorbed. Heat the fat or oil in a skillet over medium heat, add the onion and celery and cook for 5 minutes, or until soft and golden. Cool slightly and stir into the matzo mixture. Cool, then stir in the herbs and egg. Spoon the stuffing into the cavity of your turkey before cooking!


Enjoy your Thanksgiving week! Check in for some good reading — we are contributing regular posts and features. No rest for the Yentas and we wouldn’t have it any other way!

  • Kendall says:

    I love Matzo! This sounds like a great recipe. I am going to definitely try it out.

  • Robin says:

    Yum. Sounds like a great alternative to regular stuffing.

  • Syndi says:

    I love Jewish recipes.

Friday Favorites | Fall For The Crock

It’s Friday: Yay! It’s Fall: Yay! Fall weather is starting to sweep the country and women everywhere are starting to keep their scarves and Uggs on bottom shelves. But on Friday, we gab about something we love, which you should also keep on the bottom shelf this season.

Not all fall season items worth getting excited about are clothes. So, while this isn’t something you wear, it is something you should register for. Brides, pick up the scanner gun at your favorite kitchen-ware store and cross your fingers that you unwrap one of these beauties for a wedding present.

Every Fall, we fall in love…with our Crock-Pots! While this more-than-helpful kitchen accessory is multi-seasonal, the idea of home-cooked soup, fall-apart brisket, and apple cider with mulling spices is so pleasing to the nose and heart. It makes us all warm and fuzzy inside.

Take it from The Yentas, this consumer report could not be more favorable! There’s nothing we love more than tossing ingredients into the pot, plugging in, and flipping the switch. Hours later, you have a delicious meal with deliciously little work behind it. Also, we love the Crock-Pot because you can cook additional side dishes on the stove top or in the oven without losing space, as the Crock-Pot only requires a square foot of your counter top. The Crock-Pot brand of slow cookers have been around forever. Our moms and grandmas have proudly owned these, so we know we can trust the reputation that precedes them.


So now that you know The Yentas endorse the Crock-Pot as a Friday Favorites worthy gush-fest, you should definitely make sure you’ve added it to your registry. Check out the Crock-Pot retailers so you can work with the store of your choice. Or, if you’re remodeling your kitchen, eating your meals out, or your cupboards are too full at the moment, you can make sure the Crock-Pot is listed in your account with Deposit a Gift, a cash gift registry, so that you can claim your Crock-Pot prize when you are ready! After all, Deposit a Gift puts fun and flexibility into your registry experience.

‘Tis the season for pumpkiny goodness! We want to share with you one of our favorite Fall recipes that you can make in the Crock-Pot. As if bread pudding wasn’t sweet enough, we then discover pumpkin bread pudding…and it’s taste bud heaven. So today, we urge you to hook up with a Crock-Pot and experience dessert utopia with the following recipe from our friends at Megan’s Cooking.

Crockpot Pumpkin Bread Pudding
2 eggs
2/3 brown sugar
2 cups milk
1/2 heavy cream
1 tablespoon pumpkin pie spice
16 ounce can pumpkin
8 slices Nature’s Pride white bread, cut into quarters

Mix eggs and sugar together. Mix in milk and cream. Add pumpkin and spice.

Layer 8 pieces of bread in bottom of Crock-Pot. Layer 1/3 of pumpkin mixture on top of bread. Make to more layers using all the bread and all the pumpkin mixture. If all the bread is not covered, give it a little stir, coating all the bread.

Cook on high, covered for 3 1/2 hours or till pumpkin mixture is set. Let cool. Serve warm or cold.


Enjoy the tastes of the season and should you become addicted to recipes in your Crock-Pot, rest easy knowing you have a support group in The Wedding Yentas!

  • Cantor Debbi Ballard says:

    OMG! That looks so good, I wish I had the ingredients, I’d make it right now!