Posted by in Shared Member Recipes

In Israel the word shakshuka is synonymous with breakfast. It’s best with a slice or two of challah bread to sop up the juices. This is a version of my dad’s recipe, except that he used to mix the eggs together, because my older sister refused to eat the egg whites. Here is the recipe I prefer.


Hot Cross Buns with Dried Cherries

Posted by in Shared Member Recipes

1 cup plus 3 tablespoons and 2 teaspoons whole milk

3/4 cup granulated sugar

1/2 ounce (4 1/2 teaspoons) active dry yeast

6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet


1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

4 large eggs, lightly beaten

5 1/2 cups all-purpose flour, plus more for surface

4 ounces (3/4 cup) dried cherries, coarsely chopped

4 ounces (3/4 cup) golden raisins, coarsely chopped

1 large egg white

1 tablespoon water

2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract


Lemon-Poppy Seed Cloud Pancakes

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2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3 tablespoons poppy seeds

3/4 teaspoon coarse salt

1 tablespoon finely grated lemon zest, plus 3 tablespoons juice

1 1/3 cups buttermilk, room temperature

2 large eggs, separated, plus 4 egg whites, room temperature

3 tablespoons unsalted butter, melted, plus more for serving

1/2 teaspoon pure vanilla extract

2 tablespoons cane syrup, such as Lyle’s Golden, plus more for serving

Vegetable-oil cooking spray

Ricotta and fresh blueberries, for serving


Buttermilk Waffles with Cherry-Almond Sauce

Posted by in Shared Member Recipes

1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)

1 cup cherry preserves

1/2 teaspoon almond extract

2 cups all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon (scant) salt

2 cups buttermilk

9 tablespoons unsalted butter, melted, dividedt

Lightly sweetened whipped cream or plain yogurt