web feb 24

72 COMMUNITY MAGAZINE Chef Shiri Let’s Get Started! Ingredients: BUZZ THE BRACHOS BEE The berachah for this pecan pumpkin cake is ‘mezonot.’ One should eat immediately after reciting a berachah – without waiting to take the first bite. That is why one should always make sure that the food is ready to eat before the berachah is said. Kids – See if you have what it takes to become a Junior Chef! Adult Supervision Required UTENSILS NEEDED: 1 Preheat oven to 350 degrees Fahrenheit. Lightly grease the 5 mini-loaf pans. 2 In amedium-sizedmixing bowl, use an electric mixer or a whisk tomix together the flour, sugar, baking powder, baking soda, cinnamon, salt, and cloves. 3 Add the oil and pumpkin puree. Mix until smooth. 4 Use the wooden spoon to stir in the pecans. 5 Pour batter into the greased loaf pans. 6 Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7 Let cool for 10minutes, then carefully unmold and transfer to a wire rack to cool completely before slicing. Measuring cups and spoons Wire rack Medium-sized mixing bowl 5 mini-loaf pans Whisk or electric mixer Oven mitts Toothpick Wooden spoon Makes 5 Cakes! PRESENTS… Prayer Pointers From 3 cups flour 2 cups sugar 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. cloves 1 cup oil 1 (16-oz.) can pumpkin puree 1 cup pecans, chopped Creative Cooking with