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August 30, 2015 / 15 Elul, 5775
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Bo’ee Kallah

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*Have there been complaints that your soup is too greasy? You can eliminate that problem by cooling your soup in the fridge overnight. Skim the crystallized fat with a spoon and discard before reheating.

*Want to serve low-cal soup hot and fresh? No problem! Just throw in a few ice cubes and see how the fat collects around them, making it a snap to remove and discard fat and ice at once.

*If you know your pot will boil over and dirty the gas range, solve the problem by smearing some oil or margarine all around the inner side of your pot above the height of its. This way the liquid in the pot won’t be able to “climb” past the oily boundary you’ve set.

Mindy-052413-Oil*How to get rid of the distinctive odor from your hands after cutting raw onions or garlic? Rub them in one of the following: lemon juice, salt, baking soda or on a stainless steel surface.

*Your cake has “overflowed” while baking in the oven? Probably means you used too much baking powder or maybe you filled the pan more than three quarters of its height. Clean up and try again.

*Wondering why your chocolate cake came out looking like “kriyas Yam Suf“? Could be because of the high sugar content in your recipe. You can fill the “creek” by spreading whip cream on top – no one will notice the difference!

*Most important tip: Remember to ask Hashem for success while working in the kitchen. Your job to build a beautiful home might seem only physically oriented but it’s these very tasks that connect us with the spirituality we women crave. So go ahead, give it your all.

Oh, and mazal tov! As a wedding gift, I’m including my great chocolate cake recipe for you to try. It’s quick and scrumptiously moist even though it’s made with whole wheat flour. Make it for Shabbos and you’ll see what I mean!

Quick Chocolate Coconut Cake

Ingredients

1 ½ cups whole wheat flour
3 teaspoons baking powder
⅔ cup cocoa
1½ cups sugar
2 tablespoons vanilla sugar
100 grams shredded coconut (optional)
½ cup water
⅔ oil
4 eggs

Directions

Combine all dry ingredients (including coconut) in a large bowl. In a medium bowl mix water, oil and eggs. Add to dry ingredients and mix till batter forms.

Line a 10″x10″ baking pan with baking paper and fill with the batter. Bake at 350° F for about 40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.

Good luck and enjoy!

About the Author: Mindy Rafalowitz is a recipe developer and food columnist for over 15 years. She has published a best selling cookbook in Hebrew for Pesach and the gluten sensitive. Mindy is making progress on another specialty cookbbok for English readers. For kitchen questions or to purchase a sample recipe booklet at an introductory price, contact Mindy at mitbashelpo@gmail.com.


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