Name: Traditional Hamantaschen
Ingredients: 1 Envelope dry yeast; 1/4 c Milk -- lukewarm; 1/2 c Sugar; 1/2 c Butter; 1/2 ts Salt; 1 c Milk -- scalded; 2 Eggs -- slightly beaten; 4 c All-purpose flour; 1 Egg yolk

The stakes in the current conflict over sex are more critical, more central, and more essential than in any controversy the church has ever known. This is a momentous statement, but I make it soberly, without exaggeration. Conflict over sex these days is not just challenging tradition, orthodoxy, and respect for authority in areas such as ordination, marriage, and gender roles. And it does not just affect critically important decisions like the sanctity of human life, the authority and trustworthiness of Scripture, the Trinity and the incarnation of Christ. Rather, war over sex among Christians is now raging over absolutely essential matters of faith without which no one can be a Christian in the first place – matters such as sin, salvation, the gospel and the identity of God Himself (Daniel Heimbach).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		24	Servings

INGREDIENTS

1		Envelope dry yeast
1/4	c	Milk — lukewarm
1/2	c	Sugar
1/2	c	Butter
1/2	ts	Salt
1	c	Milk — scalded
2		Eggs — slightly beaten
4	c	All-purpose flour
1		Egg yolk

INSTRUCTIONS

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the
milk is not too warm.  Stir in 1 tablespoon of sugar and set aside. In a
deep mixing bowl, combine the butter, remaining sugar, salt and scalded
milk, and stir until all are blended.  When lukewarm, stir in the yeast.
Add the eggs and about 2 cups of the flour, and beat to a smooth batter.
Add remaining flour to make a tender dough.  Turn out on a floured board
and knead for about 2 minutes.  Grease a large mixing bowl; grease whole
surface of the large ball of dough and place dough in bowl. Cover. Let rise
in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.)
Again knead on a floured board for about a minute. Roll out 1/8 of an inch
thick.  Cut into 3- to 4-inch circles.      Place filling on each. Recipe
for Mohn Filling follow.  To shape true hamantaschen, pinch eges of a
circle together over filling, leaving about 1/2 open, forming a cornucopia.
Then fold over the flap and pinch these edges firmly together. Arrange well
apart on a greased cookie sheet. Cover with a cloth and let rise again in a
wam place to double in bulk. Brush tops with the egg yolk, thinned with a
little water.  Bake in a moderate oven (350°F) for 15 to 20 minutes. Makes
2 to 2 1/2 dozen.
Recipe By     : The Jewish Festival Cookbook, p 110
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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