Ceasar Salad & Dressing

This one is for Temima.

1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. lemon juice
1/4 tsp. sugar
1/4 tsp. dry mustard
4 tbsp. vinegar
3/4 cup olive oil
2 cloves garlic, crushed (add more if desired)

Romaine Lettuce
Croutons
Imitation bacon bits (optional)

Mix all ingredients together. Pour over lettuce, add croutons and imitation bacon bits. This dressing is great over any kind of salad.

Chanukah 5767

Chanukah was a whirlwind of activity. Yerucham and Yishai spend the first Shabbos of Chanukah with us in Toronto.

Thursday, we headed to NYC. We lit candles with Lee, Barb and family. Then we all headed out to the ice cream store.

On Friday, we visited Temima at work.

Shabbos was spent relaxing with the grandkids.

We arrived home early Monday morning and were welcomed by a silent fish, one lonely, meowing cat, a warm house. It's cold here, but no snow as of yet.

Chocolate Bundt Cake

Happy birthday T. Although this isn't the traditional birthday cake that I make on everyone's birthday, it is an absolutely delicious cake. This is one cake that disappears every single time I make it. I'm usually just a follow-the-recipe kind of person, but I created this one by combining and adapting elements from several different cakes. It's the only recipe I've developed and written down. Hope everyone enjoys it. The only complaint I've heard is that it is too chocolately. Go figure!

Chocolate Bundt Cake

3/4 cup cocoa
3/4 cup hot water
1-1/2 teaspoon vanilla

3/4 cup shortening
1-3/4 cup sugar
3 eggs

2-1/4 cups flour
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup soy milk
1 package instant chocolate pudding
1/2 cup chocolate chips

Preheat oven to 350 degrees. Grease bundt pan with shortening and coat with flour or bread crumbs. Set aside.

Mix cocoa, water and vanilla together and set aside. Cream shortening and sugar. Add eggs and continue mixing.

Mix flour with baking soda, baking powder and salt. Add to the creamed mixture alternately with the liquid cocoa mixture and the soy milk. Add instant pudding and stir just till mixed. Stir in chocolate chips. Pour into prepared bundt pan.

Bake for 35 to 45 minutes. (check with toothpick). Don’t over cook, it should be moist. Let cool for 20 minutes or so and invert.

Chocolate Glaze
1/4 cup cocoa
3 tablespoons water
2 tablespoons margarine
2 tablespoons corn syrup
2 cups powdered sugar
1/2 teaspoon vanilla

Stir cocoa, water, margarine and corn syrup together over low heat until smooth. Removed from heat and add sugar and vanilla. Stir till smooth. Spoon over warm or cool cake. If mixture is too thick, add a little (1/2 teaspoon at a time) water. Let extra glaze pool in the center of the cake.

For a special occasion, sprinkle just-poured chocolate glaze with colored sprinkles, chopped nuts, shaved chocolate or coconut flakes.

Pre-Chanukah busyness

It seems that time is moving quickly, but my knitting is moving slowly. My lace scarves are getting longer, I'm about 1/4 of the way along. I still have to finish off my wrist warmers.

Last week I worked 2 nights of Arbonne skin care shows at a shul pre-Chanukah gift bazaar. I'm not known for my "decorating", but here are some pictures. For a first time, I think things looked pretty nice.


I'm getting ready for Chanukah, I've already "surprise, surprise" purchased wicks, oil and gelt. Now I just have to polish up the menorah. We are expecting "guests" for Shabbos. Rooks is due in Thursday and Yishai is arrive i'yh on Friday. Can't wait for Shabbos/Chanukah.