As a child, I loved to bake with my mother and as I grew up I added some of my own recipes and ideas.  Although I do not have vivid memories of making hamentashen, my mother did bake them with prune and poppyseed fillings and I eventually assumed the job.

 

On Purim, it is customary to deliver boxes of hamontaschen and other goodies to family and friends.  At least two weeks before Purim, I would buy all the ingredients and begin my baking project.  I would make hundreds of hamontashen using both the yeast and cookie dough and filling them with prune, poppyseed or apricot.  Then I would fill boxes.  Those that had to be mailed were finished earlier.  ( When I took them to the post office, the delectable oder would make the postal workers salivate.)  On Purim afternoon, I would deliver them to my family and friends, most of whom raved about the taste and looked forward to my annual gift.

 

One year, someone asked me what I planned to do during my school vacation.  I told him I was  planning to make hamentaschen so he placed an order for sugarfree poppyseed ones.

I bought  raw poppyseed, cooked it, added some Sweet and Low and maybe a spoonful of orange juice and rind and gave them to him.  He asked to be put on my list each year until he passed away.

 

People marveled over their taste and the two kinds of dough,  One friend told me that his aunt said,"They were the best she ever tasted!"  So that is how I became the Hamentosh Queen.

Comments (1):

• Saul A. Fern @ 08/11/2010 ( 3:26:26 PM )
  Hamentash Queen.....my mouth is watering from your description of your hamentash. I assume you are an excellent baker and proably an excellent cook as well.
  Also enjoyed your postings...I give you much credit for keeping busy and activating this website. Keep up the good writing, the good baking, the good work.
  
  Saul

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