Challah Baking Lizecher Nishmas The Mumbai Kedoshim

from the mail box. I took the liberty of highlighting a comment

Dear Bakers,

Shavuos is almost here, now that this Sunday is Rosh Chodesh Sivan! Please consider this your personal reminder to bake Challah; I send you all my best wishes for a wonderful Yom Tov & a Good Chodesh.

I want to let you know that I got a call earlier this month from Gavriel Holtzberg’s HY”D sister: she heard about our Challah baking group & called to thank us for doing such a beautiful thing. She said the family was deeply touched, so I am pleased to pass on her appreciation to all you devoted bakers.

Here’s a favorite recipe in my family for a no-bake chessecake that is really easy & it freezes very well!

Chocolate Cheese Triangle

1 stick of margarine, softened

1/2 c sugar

1 1lb farmer cheese

1 egg

few drops of vanilla

1/2 – 1 tsp lemon juice (opt)

36 tea biscuits

Cream together marge & sugar. add cheese, vanilla, lemon juice & egg. beat until smooth.

Dip biscuits one by one into a bowl of milk, just for a second. Arrange them on a sheet of foil – 3 across, 4 down. Spread 1/3 of the cheese mixture on top. Repeat this twice more. Put your hands under the foil & bring the outer rows to meet in the center, sort of forming a triangle. Refrigerate while making the chocolate drizzle.

Drizzle:

1/2 c sugar

3 3/4 T cocoa

2.5 T water

1 t coffee

3/8 c/ 3oz margarine

Boil cocoa, sugar, water & coffee until thick. Remove from heat & add margarine, cut in pieces. Beat well. When cool, drizzle generously over cheesecake. Wrap the foil together & freeze, but understand it takes at least an hour to defrost (uncovered.)

ENJOY!!!

Oy vey, it’s been seven months already….

***EDITED*** one of our more astute posterS (who wants to remain anonymous for this item) pointed out QUitE correctly thAt contrary to what the post below implies, we do not bentch rosh chodesh this weeK…

“…wanted to point out to you that the minhag is not to be mavarech chodesh Tishrei, so while you are technically correct timewise, it is not in fact Shabbos Mevarchim this week.”

___________

posted on behalf of the person who started this project

We are all so busy with the Yomim Norayim, it probably slipped your mind (as it did mine until about 4:30 AM) that THIS SHABBOS is Shabbos Mevorchim Tishrei. So here is the final reminder for this year!

I am sending two delicious recipes (from my daughter, the family baker) that you may be interested in. For Weight Watchers, I have to warn you the honey cake is a whopping 114 points! And I doubled the recipe to get 3 big loaves 🙁

May we all see a year of good health, Simchos, Nachas, Parnassah & the ultimate, Moshiach Tzidkenu mamosh now.

Hindy

BUTTERNUT SQUASH MUFFINS…delicious!

Preheat oven to 350.

3 c. flour (or 2 c. regular and 1 c. ww)

1 c. sugar

4 1/2 tsp. baking powder

1 1/2 tsp. cinnamon

3/4 tsp. salt

Mix together in a bowl. Set aside.

3 large eggs, lightly beaten

1 T. vanilla

1 c. apple juice

1/2 c. oil

In a separate bowl, mix together. Add to flour mixture until moistened.

Toss 2 (20 oz.) pkgs butternut squash, thawed (or 2 med squash peeled, chopped and boiled) with mixture.

Heavily grease muffin tins and fill with mixture, 2/3’s of the way. Bake for 25-30 minutes or until toothpick comes out clean. If underbaked, they will sink!

Using a knife, scrape along sides of muffins to release from sides of pan. Allow to cool for a few minutes and then tip over on to cooling racks. Allow to cool completely.

DELICIOUS HONEY CAKE (this is so easy even I succeeded!)

2 eggs

3/4 c. honey

1 c. sugar

1 c. oil

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

2 1/2 c. flour

1 c. strong, hot coffee

Preheat oven to 350. Mix all ingredients together. Pour into greased 9×13 or loaf tins. Bake until toothpick comes out clean.