In Israel, a new five month scholarship program being offered to young aspiring athletes – one of them could be you.
It is also the time of year I start receiving requests for “Bubbie Tupperware’s” Chocolate Chip cupcakes. They are guaranteed to soothe little mouths everywhere! This recipe started out as a large round tube cake. Since it was such a nice size cake, I adjusted the size of the initial tube cake into a bundt cake and had enough batter for about12 cupcakes. One Purim, I changed it again to yield more than three-dozen cupcakes! Bake it any way you wish, just adjust the time for cupcakes as noted in the recipe.
My most requested cake is always my Chocolate Bundt cake, which I also usually bake as cupcakes for Chanukah and Purim. Upon reading some of my humorous stories in my cookbook, you will understand why this is so!
When in a hurry, my Six Minute Chocolate is always enjoyed as a fast substitute. My recipe for this cake was featured on The Rachael Ray Show last year. You can find these recipes plus many more in my cookbook, Not Just A Cookbook.
Chocolate Chip Cake
4 cups flour
1 cup oil
1 ½ tsp. salt
2 tsp. vanilla
1 ½ cups orange juice (or non-dairy milk)
2 ½ cups sugar
5 tsp. baking powder
1 cup chocolate chips
Preheat oven to 350 degrees. Grease and flour a 10″ tube pan. In a Tupperware “Thatsa Bowl,” cream the sugar and oil. Add eggs, one at a time; add vanilla, mixing well. Add salt, baking powder and flour to mixture alternately with juice. (If you roll chocolate chips in flour first, they won’t fall to the bottom of the cake during baking.) Stir in chocolate chips and mix well. Pour into pan and bake for 40-45 minutes, or until a toothpick inserted in center comes out clean. Cool completely before cutting. Variation: For 36 cupcakes, bake for 20-25 minutes. Or: Bake in bundt pan and you will still have enough batter for a dozen cupcakes! Delicious plain or add your favorite icing. I usually freeze them first and frost them right before I need them. I find it’s so much easier to put the icing on frozen cupcakes, than when they are freshly baked. Freezes great, in Tupperware containers.
Over 550 recipes and tips are featured in Rochelle’s humorous and entertaining cookbook, Not Just A Cookbook. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. What a great gift! Check out www.notjustacookbook.com for free recipes and to order your copy online, or call 718-258-0415 for store information. Rochelle has been a Custom Kitchen Planning expert using Tupperware containers, for over 30 years. She is available for cooking demo events for fundraisers as well as Tupperware demonstrations. Go to www.my.tupperware.com/rochellerothman. Call to find out about the super sales for fall! Special Book Sale – buy six get one free!
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Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Makes 40-45 villain’s severed ears!
In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
Artisan gefilte fish.
For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
Goodbye humdrum. Hello, gorgeous!!
With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.
An Israeli restaurant opened in the heart of the old Jewish quarter of Krakow. Hamsa Hummus and Happiness Restobar opened recently in a historic building on Szeroka, the main square of the Jewish quarter, Kazimierz, in the Polish city. Hamsa is being called the first Israeli-themed restaurant in Krakow, and unlike most of the other [...]
Among the many things we were tested with during Hurricane Sandy was the way in which we can preserve our food in the middle of a disaster.
How often does your family ask you: “What’s for dinner?” Here are some great ideas for traditional family favorites simply with a healthy makeover. Instead of being a short-order cook, follow these guidelines to help you prepare nutritious, delicious dinners everyone will enjoy.
It was a brisk fall day in late October some years ago when Chavy (name changed) decided that since the weather was perfect she would walk to work. She had, Baruch Hashem, just resumed her work schedule after being home for six weeks due to her maternity leave for the birth of her latest child. She felt the exercise was good for her, as it was only about a half mile to her job. She put all of her work papers into her knapsack and gingerly swung it over onto her back for the trek to work.
It was an ordinary day and Dovid (name changed) was preparing to catch the late afternoon EL AL flight to Eretz Yisrael. He had yahrzeit for his father and planned his trip so he’d arrive there just in time to join his brother at the kever. He parked his car in the area that facilitated a faster trip to JFK for his flight. Little did he know that he was being observed by a team of thieves who were “working” the Diamond District that day in order to rob the merchants of their goods.
Who said weekday dinners had to be boring? It’s simple to keep the fresh and fun with just a little preparation. Stock your kitchen with staples like whole-wheat pasta, organic fish, poultry, meats, and organic fruits and vegetables (go frozen if you can’t buy fresh).
Normally, I enjoy air travel. But the night before a recent flight to Los Cabos, Mexico, I developed an excruciating earache. I tried nursing it with organic eardrops, but by the time we arrived at the airport, the pain had only intensified.
Easy Summer Recipes And Tips Marinating Marinades do not need to totally cover the food. Allow
Easy Summer Recipes And Tips Marinating Marinades do not need to totally cover the food. Allow ¼ to ½ cup of marinade for every 1-2 pounds of food. Marinade fish for not more than one hour. Any more than that and the acidity of the marinade will begin to break down the texture of [...]
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