Breakfast
Any Time!
Salads
Pitas /Roll-ups
Dinner
Dine In
Catering
Carry Out
smooth. Remove from heat and stir in
all the dried fruit.
Arrange the muffin cup liners on a
flat surface or baking sheet. Spoon
heaping teaspoonfuls of the mixture
into the cups (use another teaspoon to
help remove the mixture from the
spoon).
Allow to cool completely or chill
until ready to use. Makes 70-90 can-
dies, depending on how much you fill
the liners.
HAMANTASCHEN
There are many versions of these tradi-
tional treats. This version is cookie-
like instead of the bakery version,
which uses yeast dough.
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
Filling:
Use good quality jam or preserves
(not jelly) or try a premade filling
such as Solo. (They make an excellent
poppyseed filling.)
Combine flour, baking powder and
salt in a medium bowl and whisk well.
Set aside.
Cream together the butter and sugar
with an electric mixer. Mix in the
eggs, one at a time, until smooth. Add
the vanilla and mix until combined.
Mix in the flour mixture until just
incorporated. Wrap the dough in plas-
tic wrap and chill for 1 or more hours.
Preheat oven to 350F. Line a baking
sheet with parchment or spray well
with nonstick cooking spray. Divide
the dough in half.
Roll one half on a floured surface to
about 1/8-inch thickness. Cut the
dough into 3-inch rounds. Place 1 tea-
spoon of filling in the center of each
dough round.
Lift two of the sides of each round
and pinch them into a "corner." Lift
the last side of the circle and pinch it
to the other sides to form a triangle.
(The center of the hamantaschen
should be exposed.) Be sure to pinch
the edges well or they will open during
baking.
Place the finished pastries on the
prepared baking sheet. Bake 15-20
minutes until the pastry is golden.
Allow to cool completely. Makes about
2 dozen hamantaschen.
For more recipes, see JNOnline. com
Women's Seder Planned
The Women's Campaign and
Education Department of the Jewish
Federation of Metropolitan Detroit
invites women to explore and cele-
brate Passover at the eighth annual
community-wide Women's Seder to
be held on Thursday, April 7, at Adat
Shalom Synagogue.
Embracing all denominations of
Judaism, Rabbi Rachel Lawson Shere
of Adat Shalom Synagogue will con-
duct the seder with the musical
direction of Lisa Soble Siegmann,
associate director of Federation's
Jewish Experiences for Families
(JEFF).
The Women's Seder will join in
spirit with the women in Federation's
Partnership 2000 Region of the
Central Galilee of Israel. Dietary laws
will be observed. Registration will
begin at 6 p.m. with the seder and
meal beginning promptly at 6:30
p.m.
Trudy Weiss co-chairs the event
with Pearlena Bodzin.
Welcoming mothers and daugh-
ters, grandmothers, sisters and aunts
all to attend together, the seder is
open to women and girls 12 years of
age and older. The cost is $40 per
person; $30 for women younger than
30. Reservations are requested by
March 25 and can be made online at
www.thisisfederation.org .
In the tradition of Maot Chittim,
guests are requested to bring dona-
tions of canned or packaged food
that is kosher-for-Passover for distri-
bution to families in need.
In preparation for Passover,
Federation's Women Campaign and
Education Department will present a
seder pla;e exhibit and book sale
March 8 through April 8 at the Max
M. Fisher I- - cleration Building in
Bloomfield Township. Seder plates
will be on display in the lobby
Monday through Thursday, 9 a.m. to
5 p.m. and on Friday 9 a.m. to 3
pm. Haggadahs and books for order
will also be on display. Books can be
purchased or picked up at the
Women's Seder on April 7 at Adat
Shalom.
The Women's Seder Committee
associate chairs are Gina Horwitz
and Roberta Madorsky. The adviser
is Karen Alpiner. Women's
Department president is Sandy
Schwartz; vice president is Kathleen
Wilson-Fink. For information, con-
tact Heidi Hes, (248) 203-1459.
enior
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61