Rosh Hashanah Honey Chocolate Cake
¼ cup chocolate chips
2
/3 cup honey
½ cup (1 stick) margarine, softened
½ cup sugar
1 teaspoon vanilla
2 eggs
1½ cups flour
1 teaspoon baking soda
¾ teaspoon salt
2
/3 cup soy milk
Chanukah Coin Cookies
1 cup (2 sticks) margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1¾ cups flour
½ cup cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
Buttercream frosting (recipe to follow)
Preheat oven to 325°. Cream together margarine,
sugar, egg and vanilla in large bowl until well
blended. Stir together flour, cocoa, baking
powder and salt in a separate bowl. Gradually
add dry ingredients to margarine mixture, and
beat until well blended. Make small balls of
dough and place on cookie sheet. Flatten balls of
dough before baking. Bake 8 – 10 minutes or
until set. Once cooled completely, spread
frosting (recipe below) over top of cookies.
Buttercream Frosting
¼ cup (1/2 stick) margarine, softened
1½ cups confectioners sugar
1 to 2 tablespoons water
½ teaspoon vanilla
Yellow food coloring
Preheat oven to 350°. Melt chocolate chips and
honey together. In a separate bowl beat
margarine and sugar together until creamy. Add
vanilla and eggs. Add chocolate-honey mixture.
In another separate bowl, mix flour, baking soda
and salt. Combine half of flour mixture and half
of soy milk with margarine mixture. Then add
rest of flour mixture and soy milk and mix well.
Bake for 35 – 40 minutes.
We enjoyed reading Sound the Shofar – A Story
for Rosh Hashanah and Yom Kippur by Leslie
Kimmelman and Sammy Spider’s First Rosh
Hashanah by Sylvia A. Rouss.
Rainbow Cake
1½ sticks margarine, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
¾ cup orange juice
½ teaspoon salt
4 teaspoons baking powder
3½ cups flour
¼ cup rainbow sprinkles
Preheat oven to 375°. Combine all ingredients
together in a mixing bowl. Pour batter into two
greased pan (half steamer size) and spread
evenly. Bake for 35-40 minutes.
Gradually add confectioners sugar and water to
margarine, beating to desired consistency. Stir in
vanilla and food coloring. Makes about 1 cup of
frosting.
Make buttercream frosting with margarine,
confectioners sugar, vanilla and (soy) milk.
Frost cooled cake and then sprinkle the top with
rainbow sprinkles.
We enjoyed reading Lots of Latkes – A
Hanukkah Story by Sandy Lanton, Sammy
Spider’s First Hanukkah by Sylvia A. Rouss,
The Magic Dreidels – A Hanukkah Story by
Eric A. Kimmel and “Lost in the Woods” from
Ten Holiday Jewish Children’s Stories by
Barbara Goldin.
We enjoyed reading books about
Noah’s Ark such as Why Noah
Chose the Dove by Isaac
Bashevis Singer, Noah’s Noisy
Ark by Bracha Goetz and On
Noah’s Ark by Jan Brett.
Chocolate Chip Cookies
½ cup (1 stick) margarine, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
Preheat oven to 375°. Cover cookie sheet with
parchment paper. Mix in large bowl with wooden
spoon: margarine, white sugar, brown sugar, vanilla
and egg. Stir in salt, baking soda and flour. Add
chocolate chips. Drop by rounded teaspoons on
cookie sheet. Bake 10 – 12 minutes or until light
brown. Makes 24 cookies.
We enjoyed reading The Doorbell Rang by Pat
Hutchins, Lawrence the Laughing Cookie Jar by
William C. Marks, Who Took the Cookies from the
Cookie Jar? by Bonnie Lass and Philemon Struges,
and If You Give a Mouse a Cookie by Laura
Numeroff.
Shavuot Applesauce Crumb Cake
1½ cups (3 sticks) margarine, softened
4 cups flour
1½ cups sugar
1
/8 teaspoon salt
2 teaspoons baking powder
2 eggs
2 cups unsweetened applesauce
2 teaspoons cinnamon, divided
1 teaspoon vanilla
1 teaspoon sugar
Preheat oven to 350°. Mix margarine, flour, sugar,
salt and baking powder. Remove 3 cups of mixture
and reserve in a separate bowl. Add eggs to original
mixture and mix. Press this dough into bottom of
cake pan. In another bowl, combine applesauce,
vanilla and 1 teaspoon of cinnamon. Mix and then
spread on top of batter already in cake pan. Add
other teaspoon of cinnamon and 1 teaspoon of sugar
to reserve mixture. Crumble over applesauce layer.
Bake for 45 – 50 minutes.
We enjoyed reading A Mountain of Blintzes by
Barbara Diamond Goldin, Ten Good Rules by
Susan Remick Topek and “A King’s Love” from
Ten Holiday Jewish Children’s Stories retold by
Barbara Goldin.
Tu Bishvat Fruit Bars
1¼ sticks margarine, softened
½ cup white sugar
½ cup brown sugar
2 eggs
2 teaspoons vanilla
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1½ cups flour
1½ cups rolled oats
1 cup cornflakes
1 cup craisins
½ cup raisins
1 cup chocolate chips
Preheat oven to 350°. Cream together margarine,
white sugar and brown sugar. Add eggs, vanilla,
salt, baking soda, baking powder and cinnamon,
and mix thoroughly. Add flour and mix well. Batter
will start to get thick. Add rolled oats and
cornflakes, then craisins, raisins and chocolate
chips. Bake for 25-30 minutes.
We enjoyed reading “Honi and the Carob Tree,”
from Ten Holiday Jewish Children’s Stories retold
by Barbara Goldin.
Oatmeal Raisin Cookies
1 cup (2 sticks) margarine, softened
1 cup firmly packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups oats, uncooked
1 cup raisins
Preheat oven to 350°.
Beat margarine and
sugars together until
creamy. Add eggs and
vanilla and beat well.
Add combined flour,
baking soda, cinnamon
and salt. Mix well. Stir in oats and raisins. Mix
well. Drop by rounded tablespoonfuls onto
ungreased cookie sheet. Bake for 10 to 12 minutes.
Makes about 4 dozen.