This Week's Parsha
Bechukosai
This Dessert:
Maaser Beheima
One must take Maaser from his flock by having them pass by one-by-one and marking every tenth sheep.
What You Need:
Ingredients
1 8-inch round cake
60 Thin stick pretzels
25 Mini marshmallows
Things
Creme Brulee torch
How to Make It:
Starting halfway across the cake stick standing pretzels about halfway into the cake at varying heights one right next to the other in the shape of a large rectangle covering about half the cake to make a corral. Leave an opening one marshmallow wide facing the rest of the cake.
Randomly lay out about 15 marshmallows inside the corral. Place one marshmallow inside the opening and a few more leading out of the corral.
Place one marshmallow flat on its end, gently melt the top end with the creme brulee torch and quickly place another marshmallow on top. Hold it there for a few seconds until they bond.
Carefully place this double marshmallow by the opening to the corral. This is the shepherd counting out maaser.
Some Cake Recipes:
Vanilla Cake
Ingredients
1 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup non-dairy milk
2 teaspoons vanilla
½ cup canola oil
1 tablespoon vinegar
Directions
Heat the oven to 350℉.
In a medium bowl whisk together dry ingredients.
When combined, whisk in wet ingredients.
Grease a 9x13 pan.
Fill with batter.
Bake for about 18 minutes until it passes the toothpick test.
Cool and enjoy.
If baking in a bowl: about 1 hr - 1:15 hr
Chocolate Cake
Ingredients
½ cup cocoa powder
2 teaspoons instant coffee
1 cup hot water
2 teaspoons vanilla extract
12 tablespoons margarine, softened
1 ¼ cups sugar
2 eggs, room temperature
1 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
Directions
Heat the oven to 350℉.
In a small bowl dissolve cocoa powder and instant coffee in hot water.
When cool mix in the vanilla extract.
Cream the margarine in a large bowl.
Slowly sprinkle in the sugar while beating until the mixture is fluffy.
Add the eggs one at a time, beat for a minute after each egg.
Whisk together the dry ingredients in a separate small bowl.
Add the dry ingredients and cocoa mixture into the margarine mixture alternately in thirds while mixing on medium speed, adding the next set of thirds after the previous set is almost mixed in.
Mix about 15 seconds longer than necessary until satiny.
Split the batter between two well greased 8-inch round pans.
Bake for 20 - 30 minutes.
Let cool in the pans for a few minutes before removing from the pans.
