YOM YISRAEL CUPCAKES 1 cup margarine (2 sticks) 1½ cups sugar

1 cup margarine (2 sticks)
1½ cups sugar
4 large eggs (room temperature)
2 teaspoons vanilla
½ cup soymilk
2 teaspoons baking powder
¾ teaspoon salt
2 cups flour
(All recipes are pareve and nut-free.)
Preheat oven to 350 degrees. Cream together the
margarine and sugar. Add the eggs and mix well to get
out all the lumps. Add the vanilla and soymilk. Blend
well. Stir in the baking powder and salt. Slowly add the
flour, mixing well. Fill lined cupcake tins halfway. Bake
for 25 to 30 minutes or until golden on top. Let cool.
Makes 24 cupcakes.
(Recipe from Kosher by Design: Short on Time)
Once cooled, decorate with blue and white frosting and
3 cups all-purpose flour
1 ½ teaspoons cinnamon
½ teaspoon baking powder
1 teaspoon baking soda
1 (15 ounce) can pumpkin (NOT pumpkin pie filling)
1 cup vegetable oil
3 large eggs
½ cup sweetened dried cranberries such as Craisins
We enjoyed reading Sammy Spider’s First Trip to Israel
by Sylvia A. Rouss and If You Give a Cat a Cupcake by
Laura Numeroff.
Optional: Shelled pumpkin seeds or cinnamon sugar for
Preheat oven to 350 degrees. Mix the flour, sugar,
cinnamon, baking powder and baking soda.
Add the pumpkin, oil, eggs and cranberries. Mix
together till smooth. Pour the batter into lined muffin
tins about two-thirds of the way. Top each muffin with
topping of choice above.
Bake uncovered for 40-45 minutes or until a toothpick
comes out dry from center of muffin. Makes
approximately 24 muffins.
We enjoyed reading Succos with Binna, Benny and
Chaggai Hayonah by Yaffa Ganz and “The Holy
Succah” and “One Leads to the Next” from Bedtime
Stories of Jewish Holidays by Shmuel Blitz.
1¼ sticks margarine
½ cup white sugar
½ cup brown sugar (packed)
2 eggs
2 tsp. vanilla
½ tsp. baking soda
1 tsp. cinnamon
2 tsp. baking powder
½ tsp. salt
1½ cups all-purpose flour
1 ½ cups quick oats
½ cup raisins
1 cup corn flakes
1 cup Craisins
1 cup chocolate chips (pareve)
Preheat oven to 350 degrees. Cream margarine and
sugars together. Then add eggs & vanilla. Add all the
rest of the dry ingredients. Once blended well, add
raisins, craisins and chocolate chips. Spread evenly in
9x9 inch pan (or brownie pan) and bake approx. 30
minutes until top is golden brown. Cut into bars.
We enjoyed reading “Dani’s Tree” from Bedtime Stories
of Jewish Holidays by Shmuel Blitz.
(Recipe from Kosher by Design)
1½ cups (3 sticks) margarine, softened for 10 minutes at
room temperature
4 cups all-purpose flour
1 ½ cups sugar
1/8 teaspoon salt
2 teaspoons baking powder
2 large eggs
1 (16 ounce) jar applesauce
2 teaspoons cinnamon, divided
1 teaspoon vanilla
1 teaspoon sugar
Preheat oven to 350°. Lightly grease an 8x11 inch
baking pan. Set aside.
In a large bowl, beat the margarine, flour, sugar, salt and
baking powder. Remove half of the mixture and set aside.
Add the eggs to the original bowl and beat until
combined. Press this mixture into the prepared pan.
In a medium bowl, combine the applesauce with 1
teaspoon cinnamon and the vanilla. Mix well. Spread on
top of the batter that is in the pan.
Add the remaining teaspoon of cinnamon and teaspoon
of sugar to the reserved dough. Using your fingers,
combine until it resembles coarse crumbs. Crumble
evenly over the applesauce layer. Bake uncovered for 45
minutes or until toothpick inserted in center comes out
clean. Yield: 12-16 servings.
We enjoyed reading The Jewish Child’s First Book of
Why by Alfred J. Kolatch and “Higher than High” and
“The Scale” from Bedtime Stories of Jewish Holidays by
Shmuel Blitz.
(Very Fudgy!)
(Recipe from Kosher by Design for Passover)
4 large eggs
2 cups sugar
1 cup vegetable oil
½ teaspoon salt
¾ cup good quality cocoa powder
1 cup potato starch
½ cup semi-sweet chocolate chips
Preheat oven to 350°. Spray an 11x7-inch brownie pan
with nonstick cooking spray. Set aside. In a large bowl,
beat the eggs and sugar until smooth. Add the oil and
salt, mixing well. Sprinkle in the cocoa powder and mix.
Add the potato starch and mix to combine. Scrape down
the sides with a spatula. Stir in the chocolate chips. Pour
into prepared pan. Bake for 35-40 minutes. Allow to
cool before serving. Makes 18 brownies.
We enjoyed reading The Matzo Ball Boy by Lisa
Shulman and The Mouse in the Matzah Factory by
Francine Medoff.
½ cup (1 stick) margarine, softened
½ cup white sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional: our secret ingredient!)
1 cup chocolate chips
Preheat oven to 375°. Cover cookie sheet with
parchment paper. Mix in a large bowl with wooden
spoon: margarine, white sugar, brown sugar, vanilla and
egg. Blend well. Stir in salt, baking soda, and flour (and
cinnamon, if desired). Make sure flour is fully
incorporated. Add chocolate chips. Drop by rounded
teaspoons on cookie sheet. Bake 10-12 minutes or until
light brown. Makes 24 cookies.
Tip: If you like crispy, flat cookies, use margarine and
egg at room temperature. If you like more chewy
cookies, use cold egg and margarine.
We enjoyed reading If You Give a Mouse a Cookie by
Laura Numeroff.