Post 366 “Aishet impressed upon me that kiruv opportunities come at all times and that taking advantage of them is within each of our abilities: quick zucchini bread

Aishet Kiruv Training Program for Single Girls

“Aishet impressed upon me that kiruv opportunities come at all times and that taking advantage of them is within each of our abilities. At Aishet, we were taught how to do so.” H. W., Toronto …

Don’t miss the opportunity of a lifetime .Join the thousands of seminary students who have benefitted from Aishet !Spaces are Limited. Sign up Now http://www.aishet.org • 052-761-8796 • aishet.training@gmail.com.

We are able to connect you to the world-wide network of kiruv organizations such as Neve, Project Inspire, Jewel, Souled, JEP Aish HaTorah, NCSY, AJOP, Ner L’Elef, Camp Nageelah, Oorah, SEED, JET, Meor, Heritage Retreats, JAM and many others HaRav Zev Leff

How To Influence and Not Be Influenced

Also including: Rebbetzen Tzipporah Heller,

Sara Yocheved Rigler and Chana Silver

Rav Dovid Kaplan & Author of The Kiruv Files the Impact Series Dos and Don’ts of Kiruv

Rav Leib Kelemen World-Renowned Author International Lecturer & Proofs of Torah MiSinai

Rav Moshe Zeldman Aish and Discovery Lecturer Proofs of G-d’s Existence

Rav Y. Y. Wenglin & Seminary Teacher International Lecturer The Dynamics of a Kiruv Encounter

Rav Dovid Orlofsky World-Renowned Lecturer How To Answer Commonly Asked Questions

Rav Menachem Nissel Teacher & International Lecturer Kiruv with Teens

Rav Gav Friedman International Lecturer What to Say and How to Say It

HaRav Noach Orlowek How to Build A Relationship

The ABCs of Kiruv by Rav Moshe Zeldman You Can Make a Difference by Rav Yom Tov Glaser

Make the most of your time in Israel. Receive a certificate and the entire series on MP3 upon completion .

Program Cost: 600SH Limited Scholarships Available .18th Annual Aishet Kiruv Program for single girls in 12th grade or over.

First Night Nov 12th 7:30 PM.

Vitamix Zucchini Muffins

Ingredients

  • 1 cup (120 g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup (60 ml) egg substitute or 1 large egg
  • 2/3 cup (130 g) granulated sugar or other sweetener, to taste-I omitted additional sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (65 g) canned crushed pineapple, well drained/or banana/ fruit slices
  • 1 1/2 cups (190 g) zucchini chunks
  • 1/2 cup (60 g) chopped nuts
  • 1/2 cup (75 g) raisins

Directions

  1. Preheat oven to 350°F (180°C). Spray an 8 1/2-inch x 4 1/2-inch (21.25-cm x 11.25-cm) loaf pan with cooking spray.

  2. Combine flour, baking soda, salt, baking powder, nutmeg, cinnamon, and allspice in a medium-size mixing bowl.

  3. Place egg, sugar, vanilla, pineapple/banana, and zucchini into the Vitamix  or food processor container and secure lid.

  4. Select Variable 1.

  5. Turn on machine and slowly increase speed to Variable 4.

  6. Blend for 10-15 seconds. Stop machine and remove lid. I stop way before. I also do the zucchini first and refrigerate.

  7. Add dry ingredients to the Vitamix container and secure lid. Only do this if you want a very smooth texture.

  8. Select Variable 5.

  9. Blend for 20 seconds or until mixed, using the tamper to press the ingredients into the blades. Do not over mix.

  10. Stop machine. Gently stir in nuts and raisins by hand.

  11. Pour into prepared loaf pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.

  12. Variation: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using the Vitamix Dry Grains container for 1 minute on High prior to using in recipe.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Food processor gives option to double quantity.

I am a minimum mixer. To keep ingredients from becoming a big blob, I do the following:I measure 1.5 Tab of the flour mixture in a small plastic container and add 2 Tab of the wet ingredients. Then mix until wet and put into greased paper in muffin tins. I do 8 at a time and finish the second 8 while the muffin tray is in the oven. My gas oven is nice and hot on the lowest part. That’s where I place the tin. I remove and flip the muffin it’s paper after the bottom is done. This time I added 1/2 cocoa to the wet ingredients. Whatever dry mixture is left over I save for pancake batter.

 

 

 

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