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Rochel's Recipe Blog

Find out the secrets to all those mouth watering delicacies that you always wanted to serve to your own guests.

Oreilles d'Haman/hamantashen/oznei Haman - Recipe of the week

So Oreilles d'Haman/hamantashen/oznei Haman come with many different recipes, it’s tough to find the right one that will work. What does it mean work? It means that the dough is smooth and tasty. Most times if you don’t have the right dough what ends up happening is all your hard work trying to get the proper triangle shape gets opened up in the oven and looks more like a round cookie with something in the center. Well this recipe is great, especially if you follow some simple tips. Thank you Bina S. for sharing this with me

1.       The dough will be slightly sticky you will be tempted to add more flour so it should not be so sticky, however the dough dries out  towards the end of the batch which makes it hard to keep closed. So if you want to add flour only add it to the piece of dough you are rolling out.

2.       Don’t over stuff them with too much filling or they will open up.

3.       Make sure to pinch the corners tight to make sure they stay closed.

I wish you luck and hope your first batch will be successful.

Oreilles d'Haman/hamantashen/oznei Haman 


3 eggs

1 cup sugar

3/4 cup oil

1/3 cup apple juice

5 – 5 ½ cups flour

3 teaspoon vanilla extract

1/8 teaspoon almond extract (optional)

3 teaspoon baking powder


Brownie batter, jam poppy seed filling etc.


Beat eggs and sugar until creamy. Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency. Fill with favorite filling Bake at 180° for approximately . 10 minutes (until bottom is golden)


These freeze very well.


Marble Cake - Recipe of the week

My friend Rivky G. shared with me this wonderful and easy marble cake recipe. Its moist and very tasty.
I am not one for always adding frosting, drizzle or glazes but this one is really good.


¾ cup  applesauce or margarine
¼ cup  oil
2 cups  sugar
3  eggs
2 teaspoons  baking powder
¼ teaspoon  baking soda
½ teaspoons  salt
1 cup  coffee rich ( I use alpro cuisine)
3 cups  flour
¾ cup  chocolate syrup

1 cup  confectioners' sugar
3 tablespoons  hot water
3 tablespoons  cocoa
3 tablespoons  oil
1 teaspoon  vanilla

1. Preheat oven to 180º.  Mix all ingredients beside chocolate syrup
and pour 2/3 into greased bunt pan.  Add chocolate syrup to remaining
batter and then mix into batter to form marble look.
2. Bake for 45 min to one hour.  Cool completely.  Mix drizzle ingredients well.
Drizzle on cake when cool.

Curry Salad - Recipe of the week

Last week I attended the 22nd annual International Conference of Chabad Lubavitch Women Emissaries. It is a time when thousands of women gather together to share and collect ideas to strengthen our work around the world.  In this short time I always make it a point to meet with my family and close friends who may or may not be a part of this convention. This recipe is of salad I tasted at my friend Rivky K.’s house. I hope you enjoy it as much as I did.

Curry Salad

Red onion
Hearts of palm
Or any veggies you'd like

1/4 cup oil
1/2 cup sugar
1/3 cup vinegar
1/2 teaspoon garlic
1 teaspoon salt
1 teaspoon soy sauce
2 Tablespoon brown sugar
2 teaspoon curry


Cut the vegetables up in the size you like and place in salad bowl. Mix all the ingredients for the dressing and mix well. The dressing makes a large quantity, therefore use how much you think is needed based on the amount of vegetables you cut and put the rest of the dressing in the refrigerator.

Zucchini Soup - Recipe of the week

Although I like a chunky soup it takes a lot of preparation to peel and chop all the vegetables. That is what I like about this soup, it is easy to prepare and delicious to. You can eat it plain or add homemade croutons. Or just some shredded cheese and way you do it, it taste great.

 Zucchini soup


2 onions chopped

1-2 cloves of garlic minced

Oil for frying

3 tablespoons of flour

Salt and pepper to taste

4 zucchinis peeled and cut in large pieces

Water to cover


Sauté onion and garlic till lightly brown add flour and spices and mix. Add the zucchini and add water enough to almost cover the zucchini. Cook till the zucchini is tender and ready. Using a hand blender blend the soup, and enjoy.


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