Banana Muffins
This recipe can also be baked in round cake pans and iced for a flavorful layer cake.
MUFFINS
1 1/2 sticks unsalted butter (12 ounces)
1 1/2 cups sugar
3 eggs
2 cups mashed bananas
2 3/4 cups flour
4 teaspoons baking powder
2 teaspoons vanilla
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OPTIONAL MIX-INS
1 cup chocolate chips
or
1 cup blueberries or chopped plums
Watermelon Gazpacho
This refreshing gazpacho is perfect for a summer day.
7 Cups fresh watermelon, rind discarded, cut into chunks
1 1/2 Cups ice cubes
3 ounces whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded, torn into pieces
2 Tablespoons red wine vinegar
2 Teaspoons kosher salt
1/4 Cup extra virgin olive oil
Freshly ground black pepper (to taste)
Rainbow Challah
Celebrate LGBTQ+ pride with a rainbow challah!
6 cups flour
1/3 cup sugar
1 tablespoon salt
4 tablespoons butter, melted
2 packages active dry yeast
1 1/2 cups plain lowfat yogurt (optional, but excellent)
2 to 3 cups water
1 egg yolk, beaten with 1 teaspoon milk
Wilton Set of 8 Icing Colors (or other food coloring)
Challah Cheese Souffle
This non-collapsing soufflé is perfect to make with younger children with short attention spans.
1–1 1/2 medium challahs (approximately 12 cups of challah cubes)
1 stick unsalted butter
6 eggs
2 cups milk (whole, 1% or 2%)
1 teaspoon salt
10 grindings of freshly ground black pepper
1/8 teaspoon nutmeg
12–16 ounces shredded sharp cheddar cheese or Jarlsberg cheese (about 3 1/2 cups grated)
Additional butter or cooking spray for greasing the pan
Herb Salad with Feta Cheese, Halvah, and Green Almonds
The Persian tradition of a sabzi platter – aromatic herbs, radishes, alliums, salty feta, and sweet halvah – is equally delicious in salad form and a great way to use up all those extra herbs you may have bought for your seder.
SALAD
1 small head of butter lettuce, large leaves torn
1/2 to 1 bunch regular chives or leek chives, snipped
1/2 bunch mint, preferably Persian, torn
Leaves of a few sprigs of tarragon
4 to 6 radishes, thinly sliced
1/4 to 1/2 cup green almonds (optional)
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DRESSING
1 to 2 Tablespoons walnut oil
Juice of 1/2 lemon
Finishing salt, such as Maldon sea salt, sel gris, or kosher salt and freshly ground black pepper
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TOPPNGS
3 ounces feta cheese, preferably French, broken into 1/2 - to 1-inch chunks or sliced
3 ounces halvah, broken into 1/2 - to 1-inch chunks or sliced
