The Jewish World of Wonders presents…
Creative Cooking with
Chef Shiri
Kids – See if you have what it takes to become a Junior Chef!
Utensils Needed:
- Small pan
- 9×13-inch baking pan
- Parchment paper
- Electric mixer
- Oven mitts
- Wire rack
- Measuring cups and spoons
- Whisk
- Spoon
- Knife
Ingredients:
- 6 eggs
- 12 ounces semisweet chocolate chips (pareve)
- 1-1½ cups margarine (3 sticks)
- 3 cups sugar
- 3/4 teaspoon salt
- 1-1/2 cups matzo cake meal (need to adjust the font size for the fractions) 3 teaspoons vanilla extract
Let’s Get Started!
Adult Supervision Required
- Preheat oven to 350 degrees Fahrenheit. Line the baking pan with parchment paper, leaving an overhang on all sides of the pan. Set aside.
- Combine chocolate chips and margarine in small pan, and melt over very low heat. Set aside to cool.
- Beat eggs well with electric mixer for 5 minutes; add sugar and vanilla extract and mix well.
- Add salt and stir chocolate mixture into eggs with whisk.
- Stir in matzo cake meal until blended.
- Pour into 9×13-inch pan and bake for 30-35 minutes, until center is cracked.
- Wear the oven mitts and take pan out of the oven. Let cool for 15 minutes.
- Then lifting the squares from pan by pulling up gently on the edges of the parchment paper. Let cool completely on a wire rack before cutting with the knife.
Makes 20 Fudgie Squares!
Don’t Toss That Egg!
Did you know the date on your egg carton isn’t the “expiration” date? It’s more like a “best by” date, but eggs can still be good for 3 to 4 weeks after that. So, don’t throw them out just yet! You can still use them for a while.