parshas vayeshev recipe

This recipe is a classic from Myrna Rosens recipe collection.

Ingredients:

5 eggs

1 cup flour

1 cup sugar

1/2 cup oil

cinnamon

2 Tbls cocoa

1/2 cup boiling water

2 1/2 tsp baking powder

1 tsp vanilla

pinch salt

Method:

Seperate whites from yolks.  Beat whites till stiff and add 1/2 tsp baking powder.

Sift flour, salt and cinnamon, cocoa, sugar and baking powder(2 tsp) into a mixmaster bowl.  Make a well and add egg yolks, oil, vanilla and boiling water.  Beat 7-10 minutes.  Fold this mixture into the stiffly beaten egg whites.  Pour into well greased chiffon cake tin (pan with hole in the middle)  and bake at 180C (375F) for approximately 40 minutes. 

Icing

1 cup chocolate chips

1 cup Riches whip

Melt chocolate and whip together let it cool slightly before pouring onto cake.

Ginger Bread Men

Ingreadients:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) margerine room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg 

3/4 cup moist brown sugar

method:

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and brown sugar and beat until well combined. Gradually add the flour mixture beating until incorporated. (I found it to be too dry and added an extra egg and some oil)

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight). 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 -12 minutesdepending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely.

(recipe from joyofcooking.com)

Yeast Dough Hamantashen

Yeast Dough Hamantashen

Ingredients:

1 pkt dry yeast

1/4 cup warm water

1/4 cup sugar

2 and 3/4 cup flour

1/2 tsp salt

4 Tbls oil

1/3 cup coconut cream (or juice or water)

2 eggs

1 tsp vanilla essence

Method:

1.   Activate yeast by placing in bowl with the warm water and a tsp of the sugar directly in your mixers bowl.

2.   Now add the rest of your ingredients and mix till well combined and the dough leaves the sides of the bowl clean.

Place the dough in a large, greased bowl and cover with plastic wrap.  Keep in warm place till it’s doubled in size (about 1 hour).

3.   Roll out the Dough on a lightly floured surface.

4.   Using an upside down glass or round cookie cutters dipped in flour, cut out circles.

5.   Fill the HamanTash with filling of your choice

6.   Brush egg wash the edges of the circle this will help the dough stick and not open up during baking.

7.   Form triangles by folding over 3 equal sides.  Lightly press on the three corners. 

8.   Egg wash the HamanTash

9.   Bake in oven pre-heated to 180C for 10-15 minutes or until golden brown.

©ORIT TABACK BAKERY DEMO

        0826030965

Cookies HamanTash Recipe:

Cookies HamanTash Recipe:

Ingredients

3 eggs

1 cup sugar

3/4 cup oil

1/3 cup water

5-51/2 cups flour

3 tsp vanilla essence

3 tsp baking powder

Method:

1.  Beat eggs and sugar.

2.  Add oil and carry on beating

3.  Still while beating, add water, essence and baking powder.

4.  Gradually add flour while beating until it becomes a doughy consistency.  If its too dry as below, add 1 or 2 Tbls of water.

5.  Roll the dough into a ball and divide into 4.

6.  Roll out one of the Doughs on a lightly floured surface. (keep the rest covered in plastic to avoid drying out)

7.  Using an upside down glass or round cookie cutters dipped in flour, cut out circles.

8.  Fill the HamanTash with filling of your choice

9.  Brush egg wash the edges of the circle

10.              Form triangles by folding over 3 equal sides.  Lightly press on the three corners.  DON’T SQUEEZE TOO MUCH

11.              Bake in oven preheated to 180C for 15-20 minutes- or until starts to brown lightly

©ORIT TABACK DEMO

0826030965

Chanuka Sufganiot

Chanuka is here and of course we have to make Sufganiot!!! 

when it comes to shaping you can really go to town and use and cookie cutters in any shape and size! we went for good old Micky Mouse and 'ginger bread men' for Maccabees.

Sufganiot

1 package dry yeast

1 1/2 cups warm water or milk

3 1/2 to 4 cups bread flour

1/2 cup sugar

1  tsp. salt

Jam for filling of sprinkle with castor sugar

 canola oil (for frying)

Dissolve yeast in 1 1/2 cup warm water.  Do not mix, allow to stand for 5 minutes.  Mix in 1 cup flour then sugar and salt.  Mix in remaining flour until you have a smooth, non-sticky dough.  Knead on lightly floured surface.  Place in lightly oiled bowl, cover with plastic wrap and let rise until dough is doubled in warm, turned off oven (about 2 hours).  

Turn out dough onto floured surface.  Roll out with a rolling pin.  The thickness depends on what you prefer.  i made both really thin and slightly thicker(1cm thickness) and both were great! Now using any shape cookie cutters cut out your doughnuts.  you can do plain round ones too;)
Heat oil in a frying pan on medium heat (not too hot or they burn on the outside and stay raw on the inside) and fry for a minute or two on each side.
When ready, roll in sugar cinnamon mixture and enjoy!

parashat beshalach

Bnei Yisrael are fleeing from Mitzrayim and find themselves between the sea and the Mitzrim that are chasing them. They realize there is nowhere to go other than walk into the sea.  This is a big test for bnei Yisrael.  They have to show complete faith in Hashem.  They show that they trust that Hashem will perform miracles and get them across the sea.  Nachshon ben Aminadav is the first to jump into the water.  He walks in until the water is shoulder deep and then suddenly the water completely splits.  There is dry land infront of them and the water forms into glass walls.

These cupcakes are decorated with whipped Riches whip to illustrate the splitting of the sea.  Using the back of a teaspoon, (like I did with the burning bush) create the waves and the wall.  then mixing the whip with a different colour, make little dots for the people walking through.

When Bnei Yirael arrive at an area called 'Massa' they realize that they are thirsty and there is no water in sight.  Moshe is commanded by Hashem to hit a rock and water pours out of it.

hoping you have a wonderful Shabbos!

Parshas Vaera

In parsha Vaera, the makkos begin. Kids love learning about the makkos from parsha and there is just so so much we can do.

My kids absolutely love these frogs.  They are just plain fun and oh so cute!

And the best part is that they are so easy to make.

To make frogs....

Make a batch of cup cakes,  once ready and cooled place on the plate you are going to serve it in (once its iced it will be hard to move without cracking the icing).

using a spoon cover the cupcake with green royal icing (recipe bellow).  start with holding it in the middle and icing the sides.  

Place back on plate and then cover the top of the cupcake.

now allow the icing to harden over night. (place in oven or fridge)

 Stick chocolate chips onto white chocolate discs with chocolate spread or some melted chocolate.  If you cant find pareve white chocolate dics, melt white chocolate and using a plastic bag with the tip cut off, pipe into discs onto parchment paper and let it harden.

Using a Kebab stick poke to holes to make nostrils and using a sharp knife cut gently into the cup cake to make a mouth.

Royal Icing

Ingredients:

2 egg whites

2 tsp lemon juice

3 cups icing sugar (powdered sugar) sifted

green food colouring

Method:

with a hand whisk whisk the egg whites and lemon juice just to get a bit of air in it.  Pour mixture into a mix master with the paddle attachment (k beater).  add the sugar one cup at a time and beat on low.  You dont want it to high as it will get too much air in it and form air bubbles.  when all the sugar is mixed in, add the green food colouring and mix in with a spoon.  The amount of food colouring you use will depend on how dark or light you want the frogs to be.  

In this weeks Parsha Rachel Imeinu passes away whilst giving birth to Binyamin.  

For this weeks Parsha Dessert I decided to make an edible version of Kever Rachel.  

For those of you that don't know,  this is what Kever Rachel looks like... or rather looked like before they added all those mammoth sized security walls around it!

To make Kever Rachel, make a coco-pops marshmallow crispies(recipe below).  For the dome, line a round bowl with a bag and mush ice-cream into it.  Freeze and then assemble before serving.

Coco pops-Marshmallow crispies

5 cups mini marshmallows

8 cups coco pops

1 Table spoon margerine

Method:

In a large microwave proof dish, combine marshmallows and margerine.  cook for 2 minutes until all melted. check every 30 seconds as each microwave works differently.

When ready, pour coco-pops in and stir.  Coat your hands and spoon in oil so the mixture doesnt stick to you.

Line a dish with baking paper and pour mixture into it smoothing out with a spoon or your greased hands.

For the icing, melt 2 cups chocolate chips and 4 Table spoons Pralinutta (parev form of Natella) and pour over the crispies.  

Freeze.