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Recipes from the Community 

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Eleanor’s Frangipane Cake

Butter and line a round 9-inch cake pan with parchment.
Cream 7 oz almond paste (not marzipan), 7 oz butter and 7 oz sugar on medium speed until light & fluffy, about 10 mins.
Blend 5 eggs. Beat them into the almond mixture in two or three additions.
On low speed add 3 oz flour until just blended.
Spread evenly in the pan and bake at 375 until golden brown (or, in my case, burnt all the way around the edges) about 30-35 mins.  Let it cool

If you keep it in the pan and wrap it tightly, it will keep up to 3 weeks—unless you eat the whole thing in 2 days, like Don and I did!!

:) - Barbralu Cohen


Chanoch's Dal


Olive Oil, 2 large onions (rough chopped), 6 cloves of garlic (rough chopped), 1 tablespoon tomato paste, 1 tablespoon cumin, 1 tablespoon paprika, 1 tablespoon tumeric, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, cayenne to taste, 1 quart veggie broth, 1 can of coconut milk, 1.5 cups red lentils, 2 large carrots chopped into nice chunks, 1 potato chopped into nice chunks, 1 sweet potato chopped into nice chunks, juice of 1 lemon (more to taste). Salt to taste at the end. 


1. In a large pot, heat oil over medium-high heat until oil is hot, add onion and garlic and saute until golden. 

2. turn down the heat to medium and stir in Tomato paste and spices, let it all incorporate for 3 mins or so. 

3. Add broth, lentils, and veggies, turn up the heat to high, bring to a simmer, lower heat and cover for 30 mins until dal is soft.

4. Add lemon juice and more salt to taste. 

5. play with the recipe, proportions are flexible :) 

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Sun, September 26 2021 20 Tishrei 5782