Dei'ah veDibur - Information & Insight

A Window into the Chareidi World

5 Tishrei 5760 - September 15, 1999 | Mordecai Plaut, director Published Weekly








Sponsored by
Shema Yisrael Torah Network
Shema Yisrael Torah Network

Produced and housed by











Home and Family
A True Life Story - How NOT to Bake a Cake
by Rivka Tal

Ladies, all these things happened to ONE cake. Probably better this way. But Rivka still has her credentials by us, I'm sure.]

1. Don't refuse your husband's offer of buying a cake for this Shabbos as you are obviously not `into it.'

2. Don't use your old, reliable recipes.

3. Don't check to see if you have all the ingredients on hand. Send someone out at the last minute for powdered sugar because you don't have any and your coffee-pepper-sugar grinder has been broken since you dropped it during that before-Pesach clean-out-the-cupboards syndrome.

4. Don't think you can leave out the nuts/coconut etc. listed in the ingredients, but then realize that the recipe says, "Nuts are an integral part of the success of this recipe -- don't leave them out."

5. Don't be too shy to go back to the grocery for walnuts.

6. Don't take your neighbor up on her offer of frozen filberts in place of walnuts.

7. If you do, don't leave them whole so they become like marbles in the cake.

8. If the recipe calls for an inordinate amount of sugar, don't be suspicious. [And if it's a cup of coffee -- don't think before absentmindedly pouring a cup of coffee powder, absentmindedly mistaking it for cocoa, into the batter...]

9. Don't correct anyone when they call it brownies.

10. Don't eat it up right away or freeze it or give it away. Let it sit around until it gets dry.


We'll spare you the actual recipe of the above flop and go on to something good. For many who do not use matza meal (gebrokst), Pesach is a non- mezonos yom tov, which is well compensated for at Succos, when after any absence from the succa, the menfolk wish to make a leshev basucca on some mezonos. So here goes, still wishing you all a good, sweet year with

Glazed Honey Cookies

by Chedva Sternfeld (Yated Bayit Ne'eman)

This recipe yields 50 small cookies that freeze well (if you ignore Rule 10 of the above). File away the glaze recipe in a separate section in your own cookbook for repeated use on cakes.


2 cups flour

1 1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

pinch salt

1 scant teaspoon instant coffee (powder)

100 gram (half an Israeli bar) room temperature margarine

1/2 cup honey

1/2 cup brown sugar

1 egg

1 teaspoon cherry brandy


1 egg white (you can add yolk to batter)

1 teaspoon lemon juice

100 gram confectioners sugar


1. Sift flour, add dry ingredients. Mix well.

2. In bowl, beat margarine and honey for a minute, gradually add sugar, egg, brandy and continue mixing.

3. Add the dry mixture and combine to a pliable dough. Wrap in plastic bag and refrigerate for an hour.

4. Roll out to a thin square and cut out circles with small glass (shnaps). Place on wax papered cookie sheet (not oiled).

5. Bake in preheated oven, 180 C., for about 9 minutes till they turn golden. Remove and cool.


Beat egg white, add lemon juice and gradually, confectioners sugar until you have a smooth paste. Trickle over completely- cooled cookies and let dry. (You can insert paste into a plastic bag and cut off a small corner for easier squeeze-out decoration.)

DOUBLE the recipe for next time. Triple it after that.


All material on this site is copyrighted and its use is restricted.
Click here for conditions of use.