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Purim 2011: A Glimpse into My Own Purim

Posted on 16 March 2011

Purim 2011: A Glimpse into My Own Purim

Purim 2011: A Glimpse into My Own Purim

I wanted to give you a glimpse into my own Purim 2011 Mishloach Manos ideas and my Hamentaschen recipe of choice.

Last week, I wrote a post for you that consolidated the best of what is out there on the web regarding Purim 2011.

Click here to see last week’s Purim 2011 Post.

I gave you some pretty great resources from SUPER blogs out there, and I have to admit something to you.

I’m not the most creative, most frugal, and most gourmet baker out there. If you are looking to be, I know exactly where to send you by the way 🙂

What I AM great at, is making things LOOK like they took a lot of work when they really didn’t because I know myself and I know my limitations.

That’s one of the reasons I can say that I’m pretty organized, by the way, because I only take on things I know I can handle 🙂

Anyhow- I picked a very simple Mishloach Manos idea, probably not the most frugal or the most professional, but in my world- the most organized because I don’t have to bake, or cook, or go pick up a lot of various items. That is especially helpful for me this week because I could not really bring myself to work extra hard with regards to fancying up mishloach manos due to being so sad about the tragedy in Israel 🙁

purim 2011I purchased these extra large party hats from the dollar store and am going to make Caramel popcorn using a recipe I found off the internet.

I still need to pop popcorn and coat it with peanuts, brown sugar, and melted margarine. I’ll probably stick a mini chocolate bar or two on top with a little note that says Happy Purim from Us.

That’s it. I think they look great. They’re fancier than the average party hat and can be worn later as part of a costume. How’s that for being efficient?

Here is what it will look like when we deliver our Purim 2011 Mishloach Manos.
Purim 2011

Okay, onto our Hamentashen. I mentioned that I’m not a gourmet kosher baker and I think everyone in my family would agree. That’s why I stick with a recipe using dough that I am comfortable making, to spare me any disappointments. This dough is a recipe that I use for other baked goods and it can be used for Hamentashen as well. It’s another way I can make things look good that are super easy 🙂

I’d love to share it with you!

Here goes:
Cream Cheese Pastry Dough
This is the best dough I have ever found. I don’t usually pie crusts or pastry’s that require rolled out dough but when I tell you this is easy, believe me. Thank you Norene Gilletz of Norene’s Healthy Kitchen.

1 cup soft tub margarine such as Earth Balance
1 cup of Tofutti cream cheese
2 cups of all purpose flour

Freeze the margarine for several hours or overnight. When ready to use, remove from the freezer and let stand at room temp for 10 minutes. Cut the margarine and cream cheese into 1 inch chunks, place in a food processor fitted with the steel blade. Add the flour and process with several quick on/off pulses , then let the motor run for about 18 to 20 seconds, just until the mixture gathers together and forms a ball around the blades. Don’t over process or the dough will be tough. If the dough is too soft, add an extra TBSP of flour.

Divide the dough into 4 balls. Flatten each ball into a disk, place in a re=sealable plastic bag and chill for 30 minutes or for up to 2 days in the fridge. Flour each piece of dough lightly. Roll the dough out thinkly on a lightly floured surface or on a floured pastry cloth. Use in recipes calling for pastry dough.

That’s it my friends, I want to wish you and your family a Happy Purim 2011!

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