Monthly Archives: March 2015

This is the dough recipe I make most often.   2 cups flour 1 cup sugar 1 stick butter 1/2 tsp baking powder 1/4 tsp salt 1 egg 1 1/2 tsp vanilla extract Cream the butter and sugar well. … Continue reading →

There were some delicious gluten-free hamentashen we made, thanks to Aimee Lysaght. This was the recipe she used, and judging from the amount of dough we had to work with, she doubled or tripled it: 2 cups gluten-free flour–Aimee used … Continue reading →

March 1 at Etz Chayim was a big day for Purim. Donna Munic and I made batches of dough for Hamentashen, and many hands rolled, cut, filled and shaped for 2 hours. This was the recipe Donna used:   2 … Continue reading →