Vayekhel-Pekudei D'var Torah UJC

Vayekhel

My brother makes pb&j all wrong.  He uses way too much peanut butter, not enough jelly (apricot preserves!! GROSS), and he lets all the filling sort of sit in a blob in the middle of the bread.  Me, I like a more moderate amount of peanut butter, raspberry jam, wheat bread, spread all the way to the edges, ideally with something like potato chips or granola in it for some extra crunch.  As kids, pb&j time could be a mini war.  My way was right, his way was wrong.  Discord ensued.

It is Shabbat HaChodesh, the Shabbat where we usher in Nissan, the month when we celebrate Passover, our celebration of transition from strangers in the land of Egypt to our own people.  This week's double Torah portion, Vayikhel-Pekudei, is all about the details of building the Tabernacle and the Tent of Meeting.  Exodus 35:1 opens as "Moses invoked the whole Israelite community¹" and reminds them to keep Shabbat.  This is followed by the ins and outs of the people bringing the different parts and pieces of the Mishkan or the Tabernacle, how Moses and his artisans, Betzelel and Oheliav, build it, an inventory of what exactly was used and finally,as we conclude the entire book of Exodus,  "When Moses had finished the work, the cloud covered the Tent of Meeting, and the Presence of the Eternal filled the Tabernacle...in the view of the whole house of Israel..."². The Hebrew words at the beginning are kol edat bney yisrael, the whole pack of the children of Israel.  At the end, the people are referred to as kol beit yisrael, the whole house of Israel.  The people change from being an edah bney or pack of children to a beit or a household.  I look to the lessons from this portion and peanut butter and jelly for some insight into how this transition occurred.

Next, Moses tells this pack of children to keep shabbat and all the rules God gave him on how to make the Mishkan including the enigmatic phrase, "all who volunteer their hearts" will bring gifts to God for the building of the Tabernacle.  The all the people then bring their gifts.  Exodus 35:20-29 breaks down those who give gift, those who have volunteered their hearts, into ten different sub-groups.  Each man, every man whose heart is lifted, every man who even just finds they have the requisite raw weaving materials, every woman who is wise-hearted and skilled, every woman whose whole heart is lifted, anyone who volunteers their heart, anyone who ever made a wave offering, anyone who finds they have the needed Acacia wood, and, lastly, the chieftains all bring their different gifts to God.  At the end of this section, these ten groups are collectively referred to as kol ish v'isha asher nidav libam, each man and woman who volunteered their heart.  Whatever it is that you do, whether moved by heart, spirit, past experience or practical reality, you are considered one whose heart is moved.  Any gift given to build God's home is a voluntary gift of the heart.

We begin the adventure of building the Mishkan as a gaggle of children.  It is not just the creating of God's house which matures us from Israel's children to Israel's household, but an acceptance of and appreciation for the varied ways each of us contributes to bringing God's presence to the world.  This month, my brother had his third child, I helped officiate at the bris.  We still have our varied ways of creating a sacred space, but as we have matured, a love for our different contributions binds us to our shared household of one family.  As we enter in to this Passover season and celebrate our collective Jewish identity, may we all remember that we rejoice in our unity as one people with various gifts, talents, modalities and motivations for creating a household of Israel sharing in the work of making a home for God.

---

1. Ex. 35:1, Revised Plaut-NJPS translation
2. Ex. 40:33-4, 38, Revised Plaut-NJPS translation

Bar brainstorm

 
 

CHEERIO CHEWIES

1/2 c. margarine

1 yellow cake mix

3 c. miniature marshmallows

1 c. chocolate chips

3 c. Cheerios

1 (14 oz.) can sweetened condensed

milk

Melt margarine in oven at 350 degrees in 10 x 15 inch pan. Spread cake mix over melted margarine and then layer marshmallows, chocolate chips and Cheerios. Drizzle sweetened condensed milk over the top of the last layer. Bake at 350 degrees for 20 minutes. Makes approximately 36 bars.

 
 

CHOCOLATE GOOEY BARS

1/2 c. margarine or butter

1 pkg. super moist German chocolate

cake mix

1 1/2 c. miniature marshmallows

1 (6 oz.) pkg. chocolate chips

2 c. Cheerios cereal

1 (14 oz.) can sweetened condensed

milk

Heat oven to 350 degrees. Heat margarine in 15 x 10 1/2 x 1 inch jelly roll pan, in oven, until melted. Sprinkle and pat dry cake mix over margarine or butter. Sprinkle with marshmallows, chocolate chips and cereal. Drizzle condensed milk evenly over top. Bake 20-25 minutes or until cereal is golden brown. While bars are warm, run knife around sides of pan to loosen edges. Cool 2 hours. Makes 48 bars.

Ooey Gooey Peanut Butter Chocolate Brownies

3/4 C. fat-free sweetened condensed milk -divided

 
 

1/4 C. butter - melted and cooled

 
 

1/4 C. skim milk

 
 

1 -18 oz. package devil's food cake mix

 
 

1 large egg white -lightly beaten

 
 

vegetable cooking spray

 
 

1 -7 oz. jar marshmallow cream - about 1 3/4 cup

 
 

1/2 C. peanut butter chips

 
 

Preheat oven to 350° F.

Combine 1/4 cup condensed milk, butter, skim milk, cake mix and egg white in a bowl (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

 
 

Bake at 350° F for 10 minutes.

Combine 1/2 cup condensed milk and marshmallow cream in a bowl; stir in peanut butter chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture.

Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack.

Base:

Butter, pretzels, condensed milk

Middle:

Brownie mix

Top:

Marshmallows and nuts, popcorn? Peanut Butter Cups

Drizzle with caramel? Chocolate syrup?

 
 

OR:

Base: Pretzel and butter

Mallow middle

Top with nuts, popcorn, pb cups

Drizzle etc

 
 

Peanut Butter Caramel Bars

1 package (18 1/4 oz.) yellow cake mix

1/2 cup butter or margarine, softened

1 egg

20 miniature peanut butter cups, chopped

2 Tblsp. cornstarch

1 jar (12 1/4 oz.) caramel ice cream topping

1/4 cup peanut butter

1/2 cup salted peanuts

TOPPING:

1 can (16 oz.) milk chocolate frosting

1/2 cup chopped salted peanuts

 
 

Preheat oven to 350 degrees. Grease a 13"x9"x2" baking pan.

 
 

In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly-about 3 minutes.

 
 

Stir in chopped peanut butter cups.

 
 

Press into a prepared baking pan and bake at 350 for 18-22 minutes or until lightly browned.

 
 

Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter. Stir until smooth.

 
 

Cook over low heat; stirring occasionally, until mixture comes to a boil-about 25 minutes. Cook and stir 1to 2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust.

 
 

Bake for 6 to 7 minutes longer or until almost set.

 
 

Cool completely on wire rack.

 
 

Spread with frosting; sprinkle with chopped peanuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.

 
 

YIELD: About 3 dozen.

Marshmallow Bread Pudding

3 cups whipping cream

4 cups JET-PUFFED Miniature Marshmallows

1/2 cup (1 stick) butter or margarine

12 slices firm white bread, cut into 1-inch pieces (about 8 cups)

4 eggs

1 tsp. ground cinnamon

 
 

PREHEAT oven to 325°F. Place cream, marshmallows and butter in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Cool slightly.

PLACE bread pieces in greased 8-inch square baking dish. Remove 1 cup of the marshmallow mixture; refrigerate until ready to use. Beat eggs in medium bowl with wire whisk until foamy. Gradually add remaining marshmallow mixture, beating until well blended. Add cinnamon; mix well. Pour over bread; press bread into egg mixture. Let stand 15 min.

BAKE 40 min. or until knife inserted in center comes out clean. Serve warm, topped with the reserved 1 cup marshmallow sauce.

 
 

Ultimate Seven Layer Bars #36486

recipe by ~*Miss Diggy*~

 
 

YUMMY bars. Very rich and sweet! I love this, and get asked to make them quite frequently. Hope you enjoy them as much as I do! Bet you cant eat just one!!! ;)

20 bars

35 minutes 5 mins prep

1/2 cup butter

1 1/2 cups crushed graham crackers

1 (14 ounce) can sweetened condensed milk

1 (6 ounce) package chocolate chips

1 (6 ounce) package white chocolate chips

1/2 cup toffee pieces

1/2 cup chopped pecans

1/2 cup chopped walnuts

3 1/2 ounces coconut

 
 

In a 9x13-inch pan melt butter.

Add graham cracker crumbs, making sure all get "wet".

Spread evenly on bottom of pan and then drizzle sweetened milk evenly over the crumb mixture.

Put evenly on the top the chocolate chips, white chips, toffee chips, nuts, and coconut, in that order.

Lightly press down and bake at 350° for 30 minutes.

Let cool before serving (I sometimes put them in the freezer for 30 minutes).

© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.com

 
 

No Bake Bars

12-ounce bag chocolate chips

12-ounce bag butterscotch chips

1 cup margarine

1 1/2 cups peanut butter

Melt above ingredients, cool 5 minutes, then add

 
 

4 cups miniature marshmallows. Stir. Grease 9-by-13-inch pan. Put 1 cup chopped salted peanuts on bottom.

Top with chocolate mixture, top with another 1 cup chopped salted nuts. Chill.

Thirsty Bars

12 ounces chocolate chips

12 ounces butterscotch chips

2 cups chunky peanut butter

1/2 pound margarine, softened

1/2 cup evaporated milk or regular milk

1 small package instant vanilla pudding

2 pounds powdered sugar, sifted

1 teaspoon vanilla

 
 

Melt chips and peanut butter together. Pour half in 11-by-15-inch pan, lightly greased, and reserve rest. Cool.

Combine butter, pudding and milk over low heat about 1 minute. Remove. Add sifted powdered sugar and vanilla. Beat with mixer until well blended. Spread over chocolate layer in pan and refrigerate for 10 minutes.

Spread remaining chocolate mixture over the middle layer. You may have to microwave chocolate if it has set up too much, so it's easy to spread over the pudding layer. Refrigerate until set. Cut into bars or cut small for candy.

Chocolate Toffee Bars

1/2 cup butter, melted

1 3/4 cup crushed teddy bear-shaped chocolate graham cracker cookies

1 1/4 cup almond brickle chips

6 1.4-ounce English toffee candy bars, crushed

1 cup semi-sweet chocolate chips

1 cup chopped pecans

1/2 cup chopped walnuts

14-ounce can sweetened condensed milk

 
 

Line a 13-by-9-inch pan with aluminum foil, allowing foil to extend over ends of pan. Pour melted butter into pan. Sprinkle chocolate crumbs in bottom of pan; press firmly.

Bake at 325 degrees for 5 minutes. Layer almond brickle chips and next 4 ingredients over crust in pan. Press layers down firmly. Pour condensed milk evenly over top.

Bake at 325 degrees for 30 minutes or until edges are lightly browned. Cool completely in pan. Lift foil out of pan and cut into bars. Makes 2 dozen.

Chocolate Caramel Marshmallow Torte

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped, divided

10 Tbsp. butter or margarine

2/3 cup sugar

3 eggs

1 tsp. vanilla

1/3 cup flour

1/4 tsp. salt

20 KRAFT Caramels

2 Tbsp. milk

1 cup JET-PUFFED Miniature Marshmallows

 
 

PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan. Line bottom of pan with waxed paper. Microwave 1 cup of the chopped chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; stir until well blended. Pour into prepared pan.

BAKE 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen cake. Invert cake onto serving platter. Remove and discard waxed paper. Cool cake slightly.

MICROWAVE caramels and milk in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Sprinkle marshmallows and remaining chopped chocolate over torte. Drizzle with caramel mixture.

Mallow Popcorn Balls

 
 

1/4 cup (1/2 stick) butter or margarine

40 JET-PUFFED Marshmallows

1/2 tsp. vanilla

1/4 tsp. salt

3 qt. (12 cups) popped popcorn

MELT butter in 3-quart saucepan on low heat. Add marshmallows, vanilla and salt; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.

PLACE popcorn in large bowl. Pour marshmallow mixture over popcorn; mix lightly to coat.

SHAPE mixture into 10 (3-inch) balls with lightly greased hands. Place on sheets of wax paper; let stand until firm. Store in airtight container at room temperature.

 
 

S'more Snack Treats

18 HONEY MAID Honey Grahams (2 sleeves), broken crosswise in half (36 squares)

3 Tbsp. margarine or butter

1 pkg. (10 oz.) JET-PUFFED Marshmallows

2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped

 
 

BREAK grahams into bite-sized pieces; set aside. Melt margarine in large saucepan on medium heat. Add marshmallows; cook until completely melted, stirring constantly. Add broken grahams; mix lightly until evenly coated.

SPREAD mixture into lightly greased 13x9-inch pan; sprinkle with chocolate. Press chocolate lightly into graham mixture with greased hands.

REFRIGERATE at least 20 minutes before cutting into 12 bars to serve.

 
 

Chocolate Bliss Mallow Tart

http://www.recipezaar.com/96104 for a ginger base instead of brownie

 
 

Pasted from <file:///C:\Users\Rach\Documents\Recipes\Recipes%20from%20elsewhere\Dessert\Bars\bar%20brainstorm.doc>

 
 

Apricot Bars

Apricot Bars With Shortbread Crust Recipe #141910

A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.

by KITTENCAL

1½ hours | 20 min prep | 36 bars

CRUST
1	cup flour
1/3	cup sugar
1	pinch salt
1/2	cup cold butter, cut into pieces (no subs)
APRICOT LAYER
4	ounces dried apricots, coarsley chopped (I used 1 8 oz jar of apricot jam)
1/3	cup flour
1/2	teaspoon baking powder
1/4	teaspoon salt
2	large eggs
1	cup light brown sugar, packed
3/4	teaspoon vanilla
1/3	cup chopped walnuts
	powdered sugar

• Set oven to 350 degrees.
  
• Grease an 8x8-inch baking dish.
  
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
  
• Add in cold butter using on/off turns, and process until coarse meal forms.
  
• Press crumbs firmly into bottom of the pan.
  
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
  
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
  
• In a small bowl sift together flour, baking powder and salt.
  
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
  
• Add in brown sugar and vanilla and beat until thick.
  
• Stir in flour mixture.
  
• Mix/mix in the apricots and nuts.
  
• Spread over the shortbread crust.
  
• Bake for about 35 minutes, or until puffed and dark golden brown.
  
• Cool in dish.
  
• Cut into small squares or triangles, and dust lightly with powdered sugar.
  

 
 

Pasted from <http://www.recipezaar.com/recipe/print?id=141910>

 
 

Caraway Split-Pea Soup Recipe #41638

Caraway Split-Pea Soup Recipe #41638

I couldn't believe how extraordinary split-peas taste when combined with caraway seeds. You could add bacon or ham, but I think it tastes just fine without meat.

by belkathy

1 hour |

SERVES 6-8

• 2 cup dried split peas
  
• 8 cups stock 
  
• 2 bay leaf
  
• 1 T caraway seeds
  
• 2 jalapeno pepper, diced
  

   
   

• 2 medium onion, chopped
  
• 2 stalk diced celery (and or or pinch of celery seed)
  
• 2 carrot, peeled and sliced
  
• 2 garlic clove, minced
  
• 1 T + 1 t worcestershire sauce
  
• 2 dash red wine
  
• salt
  

   
   

1. Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
   
2. Reduce heat, cover and simmer for half an hour.
   
3. Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
   
4. Salt to taste.
   

 
 

Pasted from <http://www.recipezaar.com/recipe/print?id=41638>

 
 

Sides

Sides 

Potato apple kugel

Sautee one chopped red onion in 1 tbsp. butter.  Add 1 tbsp. brown sugar

Combine cooled onion with:

3 eggs, beaten

1 cup grated Fontina

1 tsp. fresh thyme

1 tsp. paprika

1 tsp. salt

½ tsp. pepper

1 grated granny smith apple

4 grated red potatoes

Place in greased pie plate.  Top with Parmesan cheese.  Bake at 350° for approx. 45 minutes.