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got Mitzvah?

Join us for a Mini Mitzvah Day Baking Project!!


Join your Jewish community in helping others. Volunteer a little of your time to bake treats that will be donated to the Food for Lane County Dining Room and served to hungry people in our community during the holiday season.

We ask that you use the RECIPES BELOW so the guests at the Dining Room with allergies know what they are getting. If you want to bake something not listed, please attach the recipe to your donation.




Option 1- Bake at Home:

Bake at your own pace, in your own kitchen and on your own schedule. Maybe gather a group of your friends at your home and enjoy baking together while doing this mitzvah!



Option 2- Bake with Sandy:

Sandy is one of our community’s generous and skilled bakers and has volunteered to host up to 8 people at her home on Sunday, December 3rd from 9:30 am -about 2:00 pm. She asks that you bring a double batch of cookie dough that is ready to bake. While those are baking,  she will provide the ingredients for the next batches of cookies you will make together during the day. The day will be a great opportunity to spend time with others, create some delicious cookies, and just have a wonderful time.  To reserve your spot, use our contact form here and let us know you would like to do  Cookie Baking with Sandy


Option 3- Kids Bake with Friends:

Amy (board member for the Jewish Federation of Lane County) has volunteered to host up to 15 kids in the TBI kitchen on Sunday, December 10th from 2-4 pm. This is a great chance for the kids to come together, have some fun and bake some delicious cookies for a good cause. No need to bring anything but their good humor and willing spirits. To reserve your spot, use our contact form here and let us know you would like to do  Cookie Baking with Amy



We will be packaging the treats in “ready to hand out portions” on Monday, December 18th at 1:00pm in TBI’s social hall. This will help the Dining Room a lot as they serve the treats to their diners. We only need 4 people to do this work so use our contact form here and let us know you would like to do Packaging Cookies to reserve your spot. It’s a nice way to spend time with a small group and do some good.


All the cookies baked at home need to be received between December 4th and December 17th. We will be freezing the cookies until we package them on December 19th so bake at your leisure.

If you bake at home, you can:

1. Contact Margot  for the SE Eugene drop site.

2. Contact Anna Kate for a North Eugene drop site, or to possibly arrange a pick up.

The Food for Lane County Dining Room seldom has baked goods to distribute so however you chose to participate, have fun, know that you are bringing a little extra joy to those who are hungry in our community, and thank you for your generosity.


¼ cup shortening

1 cup brown sugar (packed)

½ cup granulated sugar

1 egg

¼ cup water

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon baking soda

1 cup raisins

3 cups quick-cooking oats (uncooked)


Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, water and vanilla. Stir in remaining ingredients.


Drop dough by rounded teaspoonfuls 1 inch apart onto greased baking sheet.  Bake 12-15 minute or until almost no imprint remains when touched with finger.  Makes about 5 dozen cookies.




 ½ cup butter or margarine, softened

½ cup shortening

1 ½ cup sugar

2 eggs

2 ¾ cup all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 ½ cup sugar and the eggs.  Blend in flour, cream of tartar, soda and salt.  Shape dough by rounded teaspoonfuls into balls.


Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture.  Place 2 inches apart on ungreased baking sheet.  Bake 8-10 minutes or until set. Makes about 6 dozen cookies.




 2/3 cup shortening

2/3 cup butter or margarine, softened

1 cup granulated sugar

1 cup brown sugar (packed)

2 eggs

2 teaspoons vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

12 ounces semisweet chocolate chips


 Heat oven to 375 degrees.  Mix thoroughly shortening, butter, sugars, eggs and vanilla.  Stir in remaining ingredients.  [For softer, rounder cookies, add ½ cup flour to recipe.]


Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.  Bake 8-10 minutes or until light brown.  Cook slightly before removing from baking sheet. Makes about 7 dozen cookies.


 *Betty Crocker’s Cookbook, Copyright 1969, 27th Printing, 1976



 2 ½ cups white sugar

1 ¼ cup butter or margarine

2/3 cup cocoa powder

1 ¼ teaspoons vanilla

5 eggs

2 cups all-purpose flour

¾ teaspoon baking powder

¾ teaspoon salt


 Melt butter or margarine and mix all ingredients in the order given.  Melting can be done in large microwavable bowl and all mixing can be done there. 


Bake at 350 degrees for 20-30 minutes in a ½ sheet pan greased or lined with parchment paper.  Allow to cool about 10 minutes and then cut but leave in pan to cool completely.  Remove from pan for delivery.




 1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

¾ teaspoon cinnamon

1 cup butter, softened (plus enough to grease pan)

¾ cup white sugar

2 eggs

1 teaspoon vanilla (or a bit more)

3 cups regular oatmeal, uncooked

12 ounces butterscotch chips


 Preheat oven to 350 degrees.  Grease a 9x13 pan with butter.  Combine flour, baking soda, salt and cinnamon.  In a large mixing bowl cream butter, then add sugar and mix until fluffy.  Add eggs and vanilla and beat well.  Gradually add flour mixture.  Stir in oatmeal and the butterscotch chips.


Spread in prepared pan and bake for 22-28 minutes.  If they seem to be getting brown on the edges, and are still quite gooey in the center, lower the oven temperature to 325 degrees for the last 10 minutes or so.  Cut and remove from pan for delivery.




 1 box Betty Crocker Butter Recipe Yellow cake mix

½ cup white sugar

¾ cup vegetable oil

1 cup sour cream

3 eggs

4 tablespoons white sugar

3 tablespoons cinnamon


 Preheat oven to 350 degrees.  Grease pan(s). Can be made in a Bundt pan or bread pans. Mix cake mix, ½ cup sugar, vegetable oil, sour cream and eggs.  In separate bowl, mix 4 tablespoons sugar with 3 tablespoons cinnamon. 


Pour ½ cake mixture into pan(s). Spread cinnamon sugar mixture over cake mixture.  Pour remaining cake mixture into pan(s) and spread to cover cinnamon sugar.  Bake for 40-45 minutes until toothpick comes out clean.

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