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Bubbie Cake by Sharon Land


  • 1 box Duncan Hines yellow cake mix
  • 1 box vanilla instant pudding mix
  • 4 large eggs
  • 1 c sour cream
  • 1/2 c vegetable oil
  • 1 bag chocolate chips, use as much as you want in the recipe
  • cinnamon & sugar mixture, about 1/3 cup, we do it to taste
  • chopped walnuts, optional


Using an electric mixer, mix the first 5 ingredients until well blended.  Grease a tube pan.  Pour half the batter into the pan.  Sprinkle on top half the cinnamon sugar mixture, chocolate chips and the nuts if using.  Pour the rest of the batter on top.  Add the rest of the cinnamon sugar, chocolate chips and nuts.  Bake at 350 degrees.  If the nuts on top are getting toasted too much, loosely cover with foil.  Check for doneness at 45 minutes.  It's ready when a toothpick comes out clean.  The cake should be very moist.

French Onion Soup by Vikki Dunn


  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon vegetable oil
  • 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated sugar
  • 1 1/2 cups dry white wine
  • 6 cups homemade beef broth or store-bought low-sodium beef broth
  • 10 sprigs thyme
  • 2 bay leaves
  • 1 baguette
  • 1 garlic clove, cut in half lengthwise
  • 2 teaspoons sherry, preferably Fino or Manzanilla
  • 4 ounces Gruyère cheese, grated (about 1 cup)


kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)


In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. 

(Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Mandelbrot, by Ferne Kushner

This recipe is simply delicious and can be served year round.


  • 3 eggs
  • 1 c sugar
  • ½ c oil
  • 3 T water
  • 1 c chopped semi-sweet chocolate
  • ½ c chopped pecans or walnuts
  • 2 T grated orange peel
  • ¼ t salt
  • 2 c matzo meal

Beat eggs, sugar, oil and water. Stir in chocolate, nuts, orange peel and
salt. Stir in matzo meal. Let stand 10 minutes or more. (Could be done earlier in the day or hours before.) 

Grease cookie sheet. 

With wet hands make 3 loaves (flat) down the sheet. 

Bake at 375 degrees for about 20 min. Remove from oven immediately and cut loaf into ¾ slices.

Bake slices an additional 5 to 7 minutes. You can also drop spoonfuls onto baking sheet as cookies. Freezes easily.

Mon, June 24 2024 18 Sivan 5784