Another recipe stolen from my mom who has a Kosher Cookbook iPhone app at www.koshercookbook.net
I grew up eating these every year as dessert at the Yom Kippur break fast. Now, I always take a few home and stick them in the freezer to be defrosted as a quick dinner for my kids along with some fresh fruit or veggies and a side of sour cream or cottage cheese.
Mini Noodle Puddings
60 muffin size puddings
Prep time: 30 min. Baking time: 30-45 min.
36 oz. medium egg noodles
2 sticks margarine or unsalted butter-softened*
¾ cup sugar
3 tablespoons cinnamon + some for sprinkling the tops
8 oz. sour cream
It's white out conditions outside even though it's almost March and my son has a snow day from preschool. Argh.
Luckily, Purim is this weekend so we have a perfect indoor activity on this pre-Purim Friday–baking Hamentaschen!
I posted this recipe a year ago, but here it is again–an oldie but goodie.
You can find recipes for prune and apricot filling on my older post 🙂 If you want to use prepared jam, use preserves–otherwise your filling will leak out of your cookies and make a mess!
Gloria Kobrin's (aka Mommy) Hamantaschen
makes about 36 smallish cookies
3 c flour
1/2 c sugar
1/4 tsp salt
1/2 tsp baking powder