tag:blogger.com,1999:blog-8950301187224472686.post1724427881969046051..comments2023-10-30T03:19:21.387-04:00Comments on Cooking in Theory and Practice: Cooking with Kids III - Three Cornered HatsScotty Harrishttp://www.blogger.com/profile/16063226065977087856noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8950301187224472686.post-31756389337303215452008-03-24T15:34:00.000-04:002008-03-24T15:34:00.000-04:00I used to use one that my mother used to use from ...I used to use one that my mother used to use from the Rochester Hadassah cookbook. But for the past few years I have been using a dough recipe handed down over the generations from Sara Moulton's greatly missed "Cooking Live".<BR/><BR/>I'll share!Scotty Harrishttps://www.blogger.com/profile/16063226065977087856noreply@blogger.comtag:blogger.com,1999:blog-8950301187224472686.post-67182424641694812622008-03-24T15:03:00.000-04:002008-03-24T15:03:00.000-04:00Excellent! I love hamentashen... and if I could so...Excellent! I love hamentashen... and if I could somehow ever get it to taste like my ex-husband's grandmother's recipe I'll be a happy woman. Sadly, when I asked her for the recipe she gave the following instructions: "You make a nice cookie dough..." and then advised me to mix prunes with a little raspberry preserves for the filling. Ah well.<BR/><BR/>It strikes me that hamentashen are actually free-form mini pies... but then I have The Mini Pie Revolution on my mind today. :-)Anonymousnoreply@blogger.com