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Look for a Hamantaschen Recipe in your mailbox for the next several days! Todays recipe is Norene Gilletz’s Cream Cheese Dough Hamantaschen

This is the first year that I have made this recipe! A friend of mine always makes it & shares some with us ! I love them so much that I decided to finely make some1

I filled them with Murrays homage apricot jam & they are delicious. I did not take any pictures making them but i will explain the methods of forming them.

The dough is made in a food processor but if you do not have one use your mixer!

The Hamantaschen are soft & the slightly tangy taste of the dough is offset with the sweet jam. Use any rolling you like but it’s important to not overfill them! I used 1/4 tsp of jam. I might have been able to use a bit more but i think 1/2 a teaspoon might have been ok. The amount of filling really depends on the size of Hamantaschen you make.. I use a glass to cut out the circles that is 3 inches in diameter. When you have filled them and go to form the triangles pinch them together really tightly!

Here is the recipe The number you made depends on the size you make them & how thin you roll the dough

Ingredients

1 cup (227 grams) butter

1 cup (227 grams) cream cheese

2 cups flour

1/2 cup icing sugar

filling of your choice ** you will have to ‘guess’ about how much filling you need

Method

Food Processor Method

Put all of the ingredients together into the bowl of your food processor & mix until the dough forms a ball around the blade. Remove from the food processor & chill in the refrigerator. Remove from the food processor & put into a bowl & cover. Norene’s recipe says to chill overnight but I chilled it while the oven was preheating

Mixer Method

  1. Cream the butter & cream cheese together. Add the flour & sifted icing sugar. Mix well until combined and smooth. Put into a bowl & cover. Chill in the refrigerator

Prepare your filling if you are making it or get your jam ready! If you are using a really wet filling you have to use a small amount. In the heat of the oven the filling expands and will push the cookie apart.

Prepare the Hamantaschen

Put a small amount of flour onto a clean work surface.

Roll the dough to 1/4 inch thick & using a circle, either a cookie cutter or a glass cut our circles. Then, put a scant 1/4 to 1/3 tsp of the filling of your choice. Gather the edges up to form a triangle. Pinch the edges really tightly . Put onto a lined baking sheet & bake in your preheated oven for approximately 10 minutes. Watch them closely since again the size you make them can determine the time they need to bake. Gather up the scraps of dough, form into a ball, roll & make more Hamantaschen.

Here is a video where I am making a different type of Hamantasean but it will give you an idea of the technique!

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Praline Oven French Toast

We went to spend some time with my sister & brother-in-law in Palm Springs & my sister made this Oven French Toast for us & some other guests! It is really simple to prepare & so delicious.

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Making Latkes with a Carrot in the Pan!

I saw.this hack on the internet somewhere and do not remember where! Wish I could give credit tot he person who posted this!

Putting a carrot in the frying pan while you are frying your lattes is genius! I did not really understand how it could help but it stops the oil from splattering and from burning! At least it did for me! Just discard the carrot when you are finished!

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My Latest Substack Post!

All of the recipes are on this blog but I gathered them together in this Substack Post

https://substack.com/home/post/p-179393996?source=queue

If you celebrate American Thanksgiving or you don’t these recipes are always delish!

I don’t often post on. Substack but you can hit the subscribe button on the post is you want to follow me there!

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brown potatoes on brown wooden table

BEST-EVER SCALLOPED POTATOES recipe by Norene Gilletz

This recipe is from one of my favorite cookbooks. A perfect side dish anytime, creamy without cream, I bake mine until the top slices of potato are nice and crispy! I originally posted this recipe in 2018 & have made a few edits to it.

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5 Hearty Quinoa Salad Recipes

Salad does not have to only be made with lettuce!

Here are some very popular Quinoa Salads! Not only are they popular but they are all amazing!

These can be meal on their own or a side dish! The left-overs are perfect for lunches ( if there are any leftovers!)

Quinoa Salad with Roasted Chickpeas

I love a grain salad & this Quinoa Salad is one of our favs! The dressing is from Bon Appetite & is just delicious. I used what I had in the refrigerator to make this Quinoa Salad, so you can change-up the vegetables if you want. There is a combination of fresh vegetables cut up…

by Marilyn Dishes

Quinoa Broccoli Chickpea Salad

I saw a post on Instagram from @thepyperskitchen … Warm Charred Cauliflower & Brown Rice Salad with Dates, Capers and Feta and it looked very delicious. but…. I did not have many of those ingredients in the house so I used that recipe for inspiration & made a salad with the ingredients I had while…

by Marilyn Dishes

Quinoa Salad….with Miso-Turmeric dressing (or use any grain)

This is the quinoa salad that I made to use the Miso – Turmeric dressing from Bon Appetit with. Here is the link to that recipe from a previous post. I used what I had in the refrigerator in the quinoa salad, so you can change-up the vegetables if you want. There is a combination…

by Marilyn Dishes

Vegetable Quinoa Salad

I just downloaded an app for Oh She Glows on my iPhone & the first recipe I decided to make was for a Quinoa Salad. My friend has the Oh She Glows cookbook. I saw the cookbook on the counter at her house & glanced through it. It looked good so when I saw that…

by Marilyn Dishes

Spinach Salad with Quinoa

I love adding quinoa to a salad that has nice dark greens, such as kale or spinach. If the salad is made with kale it lasts a bit longer in the fridge as left-overs because the kale does not get too soggy. When I put this salad together I thought about the different textures and…

by Marilyn Dishes

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Vegetarian Kishke

When I was a kid, I loved kishke. Then one day I made the mistake of asking my mom what it was. HA.. For those of you who don’t know, kishke is a stuffed section of cow intestines, I thought it was kind of chewy!

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Some Side Dishes for Rosh Hashanah

These are all so delicious! Perfect for Rosh Hashanah & all year!!

Sweet & Sour Baked Eggplant

My friend Pnina has given me recipes over the years but this year she gave me 2 new ones to try! The first one is this delicious & simple baked eggplant casserole.  I am not sure where Pnina got this recipe from but I am glad she has shared it with me! I called it…

by Marilyn Dishes

Butternut Kugel

This baked butternut squash side dish is delicious! Just mix it up & pop it in the oven to cook while you get the rest of dinner ready! Usually I think of eating butternut  squash roasted with some maple syrup or in a delicious soup. Here is recipe for a butternut kugel ( baked pudding)…

by Marilyn Dishes

Sweet Potato in Orange Sauce Casserole

This Sweet Potato in Orange Sauce Casserole is delicious! This is a recipe from my mom’s recipe box, I have looked at this for years and never made it! That was a mistake as we could have been enjoying it all these years! I am not sure where the recipe originates from and I know…

by Marilyn Dishes

Middle Eastern flavoured Lentils & Rice … in the Instant Pot

This recipe for Middle Eastern flavoured Lentils & Rice made in the Instant Pot is great but I know you could make it in a regular pot if you don’t have an Instant Pot! But if you do… this is quick & delicious If you have not really tried this Lentil & Rice dish you…

by Marilyn Dishes

Roasted Green Beans

When I was growing up we ate green beans…canned green beans….they have a weird kind of taste & colour..& I remember not really liking them. Then we started eating frozen green beans…better- but my mom boiled them…the texture was weird…they kind of squeak when you bite them… I have not opened a can of green…

by Marilyn Dishes

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Here are some Noodle Kugel recipes!

With the Jewish New Year coming soon I like to prepare some dishes in advance. Noodle Kugels are perfect for this!

Bake the Noodle Kugels & when they are finished cooking, let them cool , then cut them into the desired size you want the pieces to be. 

These Noodle Kugels are not just for Jewish tables, they are wonderful for everyone! If you have never tried a Noodle Kugel have a look at these recipes! Let me know if you try them!!

Want to freeze them? There are a few different ways to do this.

Freeze the kugel in the dish it was baked in, pre-cut & then reheat covered with foil .

Remove the cut pieces & put into smaller pans, I use an 8×8 square pan but use whatever size works for you, then I freeze in these. This way if I have just a few people to serve the Kugel to I only reheat one dish each night so they don’t get overcooked

You can remove the pre-cut pieces, put them onto a baking sheet, put into the freezer. When the pieces are completely frozen you can bag them & put back in the freezer. Now you have individual pieces of kugel you can take out anytime to enjoy!

Here are some recipes for Noodle Kugel

Sweet Noodle Kugel

I love this noodle kugel recipe. It is sweet & delicious. The method is really interesting & different then any way I have ever made a noodle kugel before! This recipe is from Susie Fishbein Kosher By Design, It is called, yerushalmi kugel. I made it exactly as the recipe is, I usually double the…

by Marilyn Dishes

Sweet Noodle Kugel with Apples & Raisins

First posted in September of 2017…. This Sweet Noodle Kugel with Apples & Raisins ( you can omit the raisins if you don’t like them!)  is a family recipe of my friend Pnina. I am so honoured that she shared this recipe with me. Perfect for this time of year when there is an abundance…

by Marilyn Dishes

Mom’s Sweet Noodle Kugel

I have several recipes for noodle kugel on this blog…but maybe kugel is like chicken…lots of different recipes & I think they are all good in their own way This recipe is the way my Baba & Mom made noodle kugel. When I was a young bride & moving out I asked my mom to…

by Marilyn Dishes

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Potato Salad

Potato Salad is my go-to side dish in the summer. It is a great accomplishment to any. main dish!

This recipe is Parve, non-dairy, so it works with any meat or fish main dish.

I have tried many Potato Salad recipes but we really like this tried & true recipe that is the one I grew up eating.

I know it sounds simple & it is! All of the ingredients meld tighter so the flavour is delicious even though the dressing is just mayonnaise! I do add other ingredients sometimes, I like to add a couple tablespoons of sweet relish if I have it in the fridge! And fresh dill & chives are great in this!

Also, if you like mustard add some to your taste. Mix it with the mayo before adding it to the potatoes. You can kind of think of this as a delicious base recipe that you can add whatever you likest o! Cut up some dill pickles and add them, some celery for crunch, so thinly sliced radishes, some finely sliced and diced red onion. The options are endless but use this recipe as your base!!

Chill the Potato Salad thourouly before serving! I like to make it the day ahead. Leftovers can last up to 3 days stored in the refrigerator

Here is the recipe

*** This recipe makes a lot of potato salad. I made it for a dinner party & had 2 other salads & lots of food, so there was quite a lot of potato salad leftover..so adjust the quantities to the # of servings you want. This made about 15 servings….a serving is a big serving spoon full!

Ingredients

3 lb potato *** I used mini potatoes & did not peel them

6 eggs

3/4 cup real mayonnaise

1 1/2 – 2 tsp salt or to taste

optional add-ins, chopped dill, sliced chives, sweet relish, chopped dill pickles, thinly sliced radishes, chopped celery

pepper to taste

Method

  1. Boil the potatoes. It is your choice to peel them or not. When I am using big potatoes I peel them, but this time I used mini potatoes & did not peel them. I cut large potatoes into quarters to boil, the mini ones I leave whole +++ here it is your choice if you want to cut the small potatoes in half to boil them go ahead and skip #5
  2. While your potatoes are boiling, boil up the eggs. When done, remove them from the heat & let them cool. *** if I don’t have a lot of time before I want to use the eggs, I put the hot boiled eggs into some cold water to cool them enough to handle them when I want to peel them
  3. When the potatoes are cooked to a soft texture, drain them & let the potatoes cool
  4. Get a big bowl ready, big enough that you will be able to mix all of the ingredients together without everything falling out of the bowl!
  5. When the potatoes ( small ones ) are cool enough to handle, cut them into pieces… I don’t like them cut too small so I quarter the mini potatoes. Put them into the bowl
  6. Peel the eggs & make sure there isn’t any shell left on them, I do not like biting into food & finding egg shell……so I always rinse the egg after I peel it, then dry it off with a towel.
  7. Cut the eggs into pieces…Add the eggs to the potato & celery in the bowl
  8. Add any additions like the pickles, relish, celery, chives, dill etc now
  9. Add the mayo
  10. Season with salt & pepper. Taste & adjust the seasoning to your taste
  11. Mix well
  12. I like to garnish the potato salad with chopped chives when serving
  13. Once mixed together you can put it into a smaller container & store in the fridge

***I never leave the potato salad our of the fridge for more than 2 hours if you are serving it as part of a buffet. And if my potato salad gets warm sitting out I do not keep it

Enjoy!

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