To prepare batter, in large bowl using electric mixer on medium, mix flour, sugar substitute, baking powder, salt, eggs, margarine and milk until just blended. (Do not overmix).

To prepare filling, in separate large bowl using electric mixer on low speed, mix remaining ingredients until blended.

Pour half the batter into prepared pan. Gently pour filling on top, being careful not to mix layers. Pour remaining batter over cheese mixture.

Bake until golden brown and set, 1 1/2 hours. Let stand 10 minutes before cutting, or cover and refrigerate until ready to serve (can be served chilled or at room temperature).

Yield: 10 servings

Add the remaining water, remaining sugar, oil, margarine, or butter, eggs, and salt. Blend in 1- 1/2 cups of the flour. Add the remaining flour, 1/2 cup at a time, until the mixture holds together. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes.

Place in a greased bowl, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1- 1/2 hours, or in the refrigerator overnight. (The dough is easier to handle when chilled, which is beneficial for cakes that require rolling.)

Punch down the dough. Divide the dough into thirds. On a lightly floured surface, roll out each dough piece 1/4 inch thick. Cut out 3 to 4-inch rounds.

Place 1 tablespoon filling in the center of each dough round. Pinch the bottom side of the dough round together over the filling. Fold down the top flap and pinch the other two sides together to form a triangle, leaving some filling exposed in the center. (The hamantaschen can be prepared ahead to this point and frozen for several months. Defrost before baking.)

Place the cookies 2 inches apart on several greased baking sheets. Cover and let rise at room temperature until nearly double, about 1 hour. Preheat the over to 350 degrees F.

Brush the tops of the hamantaschen with an egg wash (consisting of 1 egg beaten with 1 tablespoon water). Bake until golden brown, about 25 minutes. Transfer to a wire rack and let cool completely.

FILLING: Combine the poppy seeds, water or milk, sugar, or honey, and salt in a small saucepan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the remaining ingredients. Let cool, and store in the refrigerator if not using immediately.

Yields about 2 cups.

Bagels

Yield: 8-12 bagels

Ingredients:
- 4 to 5 cups flour;
- 1 package active dry yeast;
- 1 tablespoon kosher (or regular) salt;
- 1 1/2 cups warm water (110 to 115 degrees);
- 2 tablespoons honey; and
- 1 egg white, lightly beaten.

In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and salt. Add the water and honey and beat until smooth. Add the remaining flour, 1 cup at a time, to make a soft dough. Turn the dough out onto a generously floured board and continue working on the flour until the dough is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes. Cover with a towel and let rise 15 minutes.

Divide the dough into 8 to 12 equal portions. Shape each portion into a flattened ball. With your forefinger, poke a hole in the center. Stretch and rotate the dough until the hole is 1-1/2 to 2 inches wide. Place the bagels on a well-floured board, cover with another towel, and let them rise for 20 minutes.

Preheat oven to 375 degrees.

Fill a large shallow pan (a wok works well) with 3 inches of water. Bring the water to a boil, reduce the heat and simmer. Add a few bagels at a time and simmer for 5 minutes (turning once or twice). Remove the bagels from the pan with a slotted spoon and drain on a towel. Place the bagels on well-oiled baking sheets, brush with egg white and sprinkle with topping of your choice.

Bake for 30 minutes, until well browned. Transfer to racks to cool.

SUGGESTED TOPPINGS: Kosher salt, finely chopped onions or garlic, poppy, sesame or caraway seeds.

Lochshen pudding

Ingredients:
- 2 cups lochshen;
- 1/2 teaspoon salt;
- 1/2 cup sugar;
- 1/2 cup sultanas;
- 2 granny smith apples peeled ,cored and cut into pieces;
- 1 teaspoon cinnamon;
- 1/2 teaspoon mixed spice; and
- 110grams butter, or margerine
- 1 large egg beaten well.

Method: boil lochshen in pan of water with the salt, for 6 minutes. Strain and rince in cold water.
Mix together the melted margerine, sugar,beaten egg, spices and then the lochshen. Stir well.
Pour into greaced oven dish and bake at 375 degrees for approx 45 minutes.
Some people like it faily soft, but I like to cook it a bit extra, so that the top is nice and crispy.
This recipe can be varied by adding a banana or using mixed dried fruit instead of sultanas.

Thanks to : Joyce Baker