Hamantashen
(everything Haman can have in his pockets) it is something usually prepared for Purim.

Cream the margarine and sugar together.
Add the vanilla, salt and egg.
Gradually mix in the flour, a little at a time.
Chill for two hours.
Flatten dough on wax paper in small amounts.
Cut into 4 or 5- inch rounds.
Fill, fold and pinch corners.
Bake at 425 degrees Fahrenheit for 15-18 minutes
until edges are slightly browned.
At Purim people send gifts of food, especially pastries, to one another; and the poor are made recipients of charity.
That's where the shape of Hamantsashen come in handy, sincce it's a little pocket that can be easily
"send" off.

• 1/2 cup sugar
• 1 cup margarine
• 1/3 teaspoon vanilla
• pinch of salt
• 1 large egg
• 3 cups flour
• lekvar (prune butter, or as a substitute, date spread)
• walnuts, ground
• grated lemon rind and grated orange rind

• 250 gr noodles (like those for soup)
• Juice of 1/2 lemon
• Salt & pepper to taste

Hanukkah Bimuelos or Loukoumades

Most traditional Hannukah food is prepared in oil or oil-fried in remembrance of the oil that lasted miraculously eight days at the rededication of the temple in the village of Modi'in.

For the batter, mix together the yeast, 1/2 cup of the warm water, and the sugar in a medium-sized bowl. Let the yeast mixture rest for about 5 minutes, or until it is foamy. Stir in the remaining batter ingredients (including the remaining 1/2 cup water) until smooth. The batter should be very loose and sticky. Cover the bowl loosely with plastic wrap and let the batter rise for 1 hour.


While the batter is rising, prepare the honey syrup. Mix together all the ingredients in a 2-quart or similar saucepan and slowly bring to a boil over medium-high heat, stirring only until the sugar dissolves. Lower the heat slightly and boil the syrup, uncovered and undisturbed, for 5 minutes. Remove from the heat and set aside to cool to room temperature.


When the batter has risen, stir it down. Put enough oil into a large saucepan or a wok so that it is about 1-1/2 inches deep. Heat the oil until it is very hot, about 375 degrees F. Dip a teaspoon into the oil, and then use the spoon to scoop up a small portion of the batter. Gently drop the batter into the oil. (Keep your opposite hand moistened, in case you need to nudge the batter off the spoon. The batter will not stick to wet hands.) Fry the puffs, turning them occasionally with a slotted spoon, until they are browned on all sides and very crisp. Drain them briefly on paper towels. Use a different spoon or tongs to turn the hot puffs in the syrup until they become completely coated with it.Then sprinkle the puffs generously with cinnamon. For best taste and texture, serve them as soon as possible.

Batter

• 1 packet (2-1/4 teaspoons) active dry yeast
• 1 cup warm water,divided
• 1/2 teaspoon sugar
• 1 large egg
• 2 cups white flour, preferably unbleached
• 1/4 teaspoon salt

Honey Syrup

• 1 cup sugar
• 3/4 cup cold water
• 1/2 cup honey
• 1 tablespoon
• lemon juice

For Frying and Garnishing

• Vegetable oil
• Ground cinnamon

Hanukkah coins

During the days of Hanukah it is a tradition to give small gifts of "gelt" to the children. the next recipe is on to make eatable Hanukkah "gelt". Also it is made with cheese whihch reminds of the story of Judith who served cheese and wine to the enemy Assyrian General Holofernes and made him drunk. When he fell asleep she beheaded him and saved her folks from Assyrian.

In a medium-sized bowl, combine all the ingredients, except the sesame seeds. Mix well by hand (or heavy-duty mixer) until a dough is formed.
Divide the dough in half and shape each half into a log which is 1 inch in diameter and about 12 inches long. If desired, roll the logs in sesame seeds to completely coat the outside. Wrap each log tightly in plastic wrap; then chill for several hours or overnight.
To bake the wafers, carefully cut each log crosswise into 1/4-inch-thick slices. Place the slices on greased and lightly floured or non-stick spray coated baking sheets and bake in a preheated 375-degree F. oven for 10 to 12 minutes, or until lightly browned and firm.

• 8 ounces sharp Cheddar cheese, shredded (about 2 cups packed)
• 1/2 cup butter or margarine, softened
• 1 cup white flour,
• 1 teaspoon Worcestershire sauce
• 2 tablespoons instant minced onions
• Pinch of cayenne pepper (optional)
• Sesame seeds (optional)