—————————-BRING TO A BOIL IN A—————————-
-small saucepan 2/3 c Water

1/3 c Bulghur Wheat;

-simmer, covered until -liquid absorbed ————————BLEND TO A FINE POWDER IN A————————
-blender 2 tb Cashews;

—————————-ADD AND BLEND AGAIN—————————-
1/2 ts Vanilla

1/2 c Milk or yogur(low-fat)

-pour over bulghur wheat and -Cook 5 minutes more. ————————————ADD———————————— 1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm; FAT: 3gm; CAR: 71gm; Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O’Brion and her Meal Master

8 oz Maple sugar, grated

6 oz Water

4 oz Hazelnuts, broken

3 oz Walnuts

14 oz Dried prunes

Place maple sugar & water in a pot.
Heat slowly without stirring.
Take off the heat, drop the walnuts into this hot syrup then stir to ensure that all parts are equally coated.
Add the hazelnuts & prunes alternately & stir well.
Using a slotted spoon, remove the fruits & nuts from the syrup & allow to cool.
Any leftover syrup can be eaten with bannock.

———————————-FILLING———————————- 3/4 c Pitted prunes

1/3 c Raisins

1/3 c Coarsely chopped apple

1/4 c Walnut pieces

2 tb Sugar

2 tb Fresh lemon juice

1 ts Lemon zest

——————————–COOKIE DOUGH——————————–
1/2 c Sugar

1/4 c Vegetable oil

– preferably canola 2 tb Butter or margarine

– at room temperature 1 lg Egg

1 ts Pure vanilla extract

2 c All-purpose white flour

1 ts Baking powder

1 pn Salt

“The traditional cookie for Purim, hamantashen is Yiddish for “Haman’s pockets”.
They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.” To make filling: In a small saucepan, combine prunes, raisins and l/2 c.
water.
Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.
In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth.
Transfer to a small bowl and set aside.
(The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth.
Add egg and beat until smooth.
Add vanilla and beat until blended.
In another medium-sized bowl, sift together flour, baking powder and salt.
Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined.
Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight.
Line 2 baking sheets with baking parchment or coat with non-stick cooking spray.
Set aside.
Preheat oven to 350 degrees F.
Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2″ inch.
Using a 2 1/2″ diameter cookie cutter, cut the dough into circles.
Place l/2 tsp.
of the filling in the center of each circle.
Bring the edges together to cover the filling, forming a 3-cornered cookie.
Pinch the corners together to seal.
Place about 1 1/2″ apart on the prepared baking sheets.
Bake for 10 to 15 minutes, or until the tops are golden.
Transfer to racks to cool.
Repeat with the remaining dough.
(Store cookies in an airtight container for up to 3 days.
Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol.
Posted by Al Rice of Alaska.
Formatted by Cathy Harned.