Recipes

These recipes have been submitted by our congregants.  Please send your recipe to info@templehatikvahnj.org to have it appear on this page.

HAMANTASHEN COOKIE DOUGH
by Roslyn Werner

4 eggs
1 7/8 c. sugar
Add 1 cup safflower oil
Juice of one orange approx 1/2 c
1 tsp orange peel
Tsp. vanilla and beat

Mix 5 c. flour
4 tsp baking powder
¾ tsp salt
¼ tsp baking soda
 Mix together and blend with a wooden spoon or hands

Use extra cup or more to make into a ball
Cover and refrigerate at least 3 hours – dough freezes well
( or can wrap in wax paper and plastic bag and store in frig)

Best to use parchment paper or else grease cookie sheet

Bake 350 for 12-14 minutes  until edges slightly browned, usually makes 100 hamantashen/batch

Work dough between two pieces of waxed paper,( may need to put a little flour on dough or on wax paper) and you can use empty solo can, as your circle to cut the hamantashen – bring up edges to for m triangle – pinch dough

To keep Parve – use the Solo filling and the Shoprite brand of chocolate chips only about a ½ to teaspoon in the center of circle – [heat chocolate in microwave in glass bowl for 1min 30 sec. until melted – stir]

RICH DAIRY NOODLE KUGEL
by Lynn Anne Cutler

8 eggs
1 pound egg noodles
½ cup butter
2 cups sugar
2 cups sour cream
2 cups small curd cottage cheese
½ cup raisins
 
TOPPING:
9 cinnamon graham crackers, crushed
3 tablespoons butter or margarine, melted

Cook noodles according to package directions; drain. Toss with butter; set aside. In a large mixing bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top.  Bake, uncovered, at 350 degrees F for 50-55 minutes or until a thermometer reads 160 degrees F. Let stand for 10 minutes before cutting. Serve warm or cold.