Almond Stacks

IMG_2361She would fold a towel and place it on the window sill, pull over a chair and then peer out the window. High above the Grand Concourse, she looked down and watched what was happening on the streets below. That was how my mother spent her afternoons once her chores were completed and before we sat down to dinner.  She looked peaceful and happy in that position and looking back, I now realize that it allowed her to be alone without feeling lonely.  After a while, she would end up in the kitchen, making dinner and baking cookies.

Our family is very good at enjoying periods of quiet and inactivity, although some of us prefer company even in our quiet moments.  This past Friday after attending an early morning Bris, followed by a day of work,  I came home to an afternoon where I was completely free to do as I please.  It was a beautiful day and in spite of a week where the news was filled with tragedies, nothing is more life affirming than being around a newborn.  With another Bris to look forward to, plus a graduation, two wedding showers, five weddings, and two Sheva Brachot, life is sweet.  So, after sitting in my yard and looking out at my garden, now in full bloom, I went into my kitchen and baked cookies.  Almond cookies, crunchy and sweet, my mother would have loved them.

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This recipe was given to me by a friend with very little instruction.  It took no time to make, nice when you are in rush and even nicer when you have the time to enjoy one freshly baked, in your yard with a cup of coffee.

Almond Stacks

3 cups sliced almonds

3 egg whites

1 1/2 cups powdered sugar

Preheat oven to 350 degrees.  Place parchment paper on two cookie sheets.  Mix ingredients well, it is a loose batter, and spoon onto the cookie sheet.  You need to keep mixing the mixture in between spooning.  Bake till golden brown, about thirty minutes.  Allow to cool completely.  Makes about 2 dozen cookies.

Enjoy,

Irene

Lil’s Hamantaschen

One of my favorite memories of growing up in The Bronx is of the leisurely strolls down the Grand Concourse which often included a stop at Krum’s, a large soda parlor at 187th Street.  At the front of the store there was a counter behind which were bins filled with assorted, and what I thought were exotic, nuts.  Among others, there were Brazil nuts, Cashews (my personal favorite), white Pistachios, and red Pistachios which were what we always bought.  The red dye would rub off on your fingers and that was part of the fun, plus we were innocent of the danger of red dye.  In the center of the store there was a large display table that changed every season.  Cellophane gift baskets that contained combinations of dried fruits, nuts and crackers towered over the smaller items.  I always liked the Spring display the best, when chocolate Easter Bunnies dominated the table and all the confections were some shade of pastel and filled with marshmallows or soft creams.  At the back of the shop was the Soda Fountain where you could have any kind of drink, ice cream or Sundae, to which my father would treat me on occasion, always on a Sunday.

Purim is just around the corner and though this holiday doesn’t resonate with me I can’t break with certain traditions.  I try to hear the Megillah reading in the morning, at work, recited with decorum and not much fanfare.  What else?  I send my children gift baskets, Mishloach Manot.  In spite of the fact that they are not all fans of Hamantashen, I always include them along with whatever other treats I either bake or buy.  Hopefully these ” baskets” (that arrive in FedEx boxes instead of cellophane and ribbons) will create happy memories for them, like the ones that I carry,  and who knows, some day they may even develop a taste for Hamantaschen.  Chag Purim Sameach.

Here is one more tradition that I can’t change, it is my mother-in-law’s recipe for Hamantaschen and I use it every year.  Some people find the dough too soft to work with, but I think it’s perfect just the way it is.

Lil’s Hamantaschen
2 eggs
3/4 cup sugar
1/2 cup canola oil
2 Tsp. baking powder
2 3/4 cups flour
1/4 cup orange juice

Mix dry ingredients in bowl.  Combine eggs and oil and mix well.  Slowly add orange juice to eggs and then mix liquid into dry ingredients.  Mix together till dough is soft and pliable.  If dough is too soft, refrigerate for about 30 minutes.

Filling
6 oz. dried apricots
6 oz. dried pitted prunes
1 1/2 cups raisins
3-4 Tb sugar
1/2 Tsp. cinnamon
1/2 cup water or orange juice

In a small heavy bottomed pot combine all ingredients over low heat and cook until fruit is soft, about 20 minutes.  Add water if needed.  Process mixture in a food processor for about one minute until it looks like jam.

Roll dough out on floured board till about 1/4 inch thick.  Cut out small circles and place a teaspoon of filling in the center.  Pinch sides together to form a triangle.  Brush with beaten egg and bake at 350 degrees for 30 minutes or until golden.

Enjoy,
Irene