Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / The Geek Chef's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    1 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    According to my father, a proper Hamantaschen MUST be yeast dough. And since this year is a leap year on the Jewish calendar the Holiday of Little Purim comes one month before the actual Holiday. Little Purim is notated on many Jewish calendars but it's not celebrated (there's nothing special to do). But, as far as my father is concerned, any excuse (no matter how flimsy) is a good excuse to eat a Hamantaschen (yeast dough and poppy seed filled, there IS no other kind). Yeast dough Hamantaschen are traditionally made like a sweet-bun or a danish, and they don't keep on a baker's shelf very well. So your average bakery is not going to make them unless they know they will sell out by noon that very day. Hence, they only make these things starting about 2 days before the Real Purim Holiday. This left me with no choice, having yet a full month (and 2 days) to go before the Real Purim, so I baked. Recipe #111273 by Maxxr looked promising, so i started there for ideas... And why adulterated? First, because according to some arcane FDA ruling, if it uses stevia it must be called adulterated. Second, although I started with Recipe #111273, it's quite different now. P.S. This dough turned out so good that without the poppy seed and with a little less stevia, it would make a really nice stand alone bread.

    Recipe #112306

    Displaying up to 20 pages of results. To see all results, or register.

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Over 475,000 Recipes Network of Sites