I don't know what you mean by "non-standard," but perhaps (1) the almond flavoring in the dough and (2) our favorite filling -- almond -- in this, our favorite recipe, will qualify. It's the cookie dough kind, not the yeast kind. I like to make them pretty small, and they come out pretty, too. I almost always make them with my friend. Here is a story about a very "non-standard" recipe that came out of our annual hamentaschen project. Several years ago, a couple of our kidz were helping us. Her son looked at the poppyseed filling (in the Solo can, of course) and said it looked like caviar. First we all said "ECHHHH...." and then we all had the same idea. What about hamentaschen with a non-sweet, pie crust type dough with a sour cream and caviar filling? And a fabulous appetizer for my son's then-upcoming bar mitzvah, which happened to be at Purim (the party was a masquerade), was born. I don't have a recipe for that (the caterer came up with something), but I imagine you could figure it out easily. Another year the store sold out of prune filling, and we tried to make our own in the food processor. COLOSSAL MESS everywhere! A real Lucy & Ethel moment. Anyway, here is the recipe we use every year -- it really is a good one. Happy Purim! Hamentaschen ¾ c sugar ½ c butter or margarine 1 egg 2 T milk 1 t vanilla 2 c flour 2 t baking powder almond, poppy, prune, or apricot pastry filling (2 ½ - 3 12 oz. cans for a double recipe) In mixer bowl, beat together sugar and butter till light & fluffy. Add egg, milk & vanilla; beat well. Combine flour & baking powder; stir into creamed mixture. Cover & refrigerate dough 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 3-inch round cookie or biscuit cutter or an inverted juice glass. Top each with ½ t almond, poppy, prune, or apricot filling. Shape into triangles by lifting up edges & pinching dough together to make 3 corners. Leave center open. Place on ungreased cookie sheet; bake in preheated 350 oven for 10-12 minutes (usually takes more). Remove from sheet; cool on rack. Make 2 ½ - 3 dozen. (I always double recipe)

I have a recipe that looks like that. It's from my Oma and it's called Kalter Hund (Cold Dog in German... strange name). My mom still makes it every year at Christmas. It's not made with buttercream though. The frosting layers are a mixture of coconut oil, sugar and cocoa. The cake layers are actually social tea biscuits dipped in a weak coffee or rum mixture, to soften. It's put together and placed in the fridge to set. It's really delicious. I can post the recipe if you like. I'll have to dig it up. I posted a link below to the Dr. Oetker site, where there is a picture. That recipe isn't the same as mine, but it turns out looking exactly the same. The Dobosh Torte that I know is a round cake with buttercream icing between thin layers of spongecake. The cake is actually baked, not like the no-bake cake I mention above. Here is a link that might be useful: Picture of Kalter Hund

Here is another one from the same cookbook. This one sounds good. Similar to another Asian chicken wing recipe I have but this one is missing fresh garlic. Chicken Wings with Oyster Sauce 2 Recipe By: Serving Size: 4 Cuisine: Uncategorized Main Ingredient: Chicken Categories: Ginger, Soy Sauce, Sherry, Chicken -= Ingredients =- 10 - 12 Chicken wings 1 slice of fresh ginger Vegetable oil for frying 3 - 4 tablespoons of oyster sauce 2 tablespoons of soy sauce 1 tablespoon of dry sherry 1/2 teaspoon of sugar 1 cup of water -= Instructions =- Divide chicken wings into 2 pieces by separating the large joint from the v-shaped piece. In a wok or large skillet, add ginger slice and enough oil to cover bottom of pan and heat until hot. Brown the wings (cook half at a time so as not to overcrowd skillet). Pour out excess oil and discard ginger slice. Add all remaining ingredients to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another 10-15 minutes, or until wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce. *Available at many supermarkets and at Oriental and specialty food shops. Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198& Please note that these recipes have been provided with the permission of and courtesy of the copyright holders.

The rugelach recipe I have is flattish- you roll out the pastry, spread the fillling over it and enclose the pastry over it, then cut the resulting wide, flattish log into slices for baking. It doesn't get more than 3/4"-1" high in the middle. Sort of biscotti shaped.