March Favorite Recipes!

Easy Hamantaschen

Ingredients:

• 3 large eggs

• 1 cup granulated sugar

• ¾ cup vegetable oil

•   ½ cup orange juice

•  2 ½ teaspoons vanilla extract

• 5 ½ cups all-purpose flour, or as needed

• 1 tablespoon baking powder 

• 1 cup fruit preserves, any flavor

Directions:

1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

2. Combine eggs and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed.


3. Turn dough out onto a lightly floured surface and roll out into a 1/2-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass; place 2 inches apart onto the prepared cookie sheets.


4. Spoon about 1 to 2 teaspoons of preserves into center of each cookie. Pinch edges to form three corners.


5. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the cookie sheets for 1 minute; transfer to a wire rack to cool completely.

Crunchy Pickled Salad

Ingredients:

    •    2 pounds Persian cucumbers

    •    1/2 pound radishes (red or white)

    •    1/2 white cabbage, shredded

    •    1/2 cup fresh minced dill

    •    6 tablespoons white wine vinegar (or more to taste - use a gluten free vinegar to make GF)

    •    1/2 cup extra virgin olive oil (choose a mild-flavored olive oil for best results)

    •    2 teaspoons salt (or more to taste)

Directions:

1. Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.

2. Remove the leaves and stems from the radishes and slice them into thin rounds.

3. Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.

4. In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.

5. Pour the dressing over the salad and toss to blend.

6. Refrigerate the salad for 30 minutes to let the flavors marinate. Serve cold