Not in the Mood to Bake?

8 ounce almond paste

zest of 1 orange

3 tablespoons orange juice

1 teaspoon vanilla extract

¾ pound vanilla sponge or pound cake, crumbled

½ teaspoon almond extract

Red and green food color

12 ounces bittersweet coating chocolate


Pulse together almond paste, orange zest, juice and extract in a food processor until combined. Add crumbled cake and almond extract; pulse until combined.




Divide the mixture into 3 equal portions and tint two of the parts with food coloring; 1 red, and 1 green. Leave the third part yellow.


Pat each color into a flat 5 1/2-inch square and stack on top of one another. Cut the stack into 3/4-inch squares. Melt 12 ounces chopped semisweet chocolate. Dip the squares in the chocolate to coat. Chill until set.



Purim Noont


This traditional treat is easy to prepare with the right tools. Stick with silicone.

16 ounces honey


1 cup sugar

16 ounces chopped walnuts or a combination of other nuts like pecans and almonds


In heavy saucepan, over low heat, cook honey and sugar until completely dissolved.  

Add chopped nuts and simmer over low flame for an additional 20-30 minutes stirring frequently with a wooden spoon to prevent burning.Cook until the mixture turns medium brown or reads 220 degrees on a candy thermometer.

 
Drop tablespoonfuls of the hot mixture into a small-portioned silicone muffin pan to achieve pieces that are attractive as well as delicious.



Mohnlach



 This sweet poppy seed candy is a Purim tradition in many parts of the world. Most
historians agree that the reason we use poppy seeds or mohn in our Purim cooking is because of its similarity to the name of Haman—the Purim villain.



1 cup poppy seeds 
1 cup honey 
1/4 cup sugar
1/4 to 1/2 teaspoon fresh ginger
1/2 cup chopped almonds or walnuts

Wash the poppy seeds several times and drain overnight in a cloth-lined sieve.

Prepare a silpat or sheet of greased parchment paper on your counter top. In a saucepan, combine the honey, sugar, and ginger. Cook over low heat until the sugar is dissolved. Remove from the heat. Stir in the mohn and chopped nuts. Return t o the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching. Cook for about 10-13 minutes, until a drop of the mixture forms a small ball when dropped into cold water. Spread the mixture on the prepared silpat or parchment using a wet knife or spatula.

When slightly cool and hardened, cut into diamond shapes with a wet knife or cookie
cutter. When cooled completely, use a spatula to lift the candies off; wrap in cellophane or wax paper. 

Praline No Bake Bars


This tasty treat includes two or our most popular ingredients—praline paste and chocolate.

2 cups sugar

4 tablespoons cocoa 

½ cup butter, margarine or canola oil

½ cup milk or non-dairy substitute like soy
milk or almond milk

 ½ cup praline paste



4 ounces good quality bittersweet chocolate,
melted

1 tablespoon vanilla extract

2½ cups old fashioned oatmeal



Line and 8 inch square pan with foil or parchment paper and grease the paper.


In a heavy saucepan, bring the sugar, cocoa, butter and milk (or non-dairy substitutes)to a boil. Boil for 1 minute. Then add in praline, melted chocolate, vanilla, and oatmeal. Mix until well combined.


Pour mixture into prepared pan. Put in fridge to harden.


These are best eaten cold, so keep them in the fridge until serving.










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