| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Danish |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1/2 |
lb |
Margerine |
| 1 |
|
Cake yeast; (I think that's 1 packet or 2-1/4 t.) |
| 4 |
|
Egg yolks |
| 4 |
tb |
Sugar |
| 1/2 |
pt |
Sour cream |
| 1/4 |
c |
Milk; (up to 1/2) |
INSTRUCTIONS
Source: My mother
Dissolve yeast in lukewarm water. Add eggs, sugar, sour cream. Add milk to
make 1 pt.
Mix flour and margarine. Add the yeast mixture. Beat until absorbed.
Refrigerate overnight.
Roll small pieces in flour. Roll out. Cut circles, fill, form hamentaschen.
Bake 20-30 minutes at 350 on a greased pan.
NOTE: my mother filled these with a cheese filling made with the farmer's
cheese that we've talked about that I haven't seen in the stores since I
was a kid. They tasted just like cheese danish. I tried to make them once
years ago but they didn't come out like mom's.
Posted to JEWISH-FOOD digest Volume 98 #027 by "Marsha " <mlefko@dct.com>
on Jan 15, 1998
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”