Get the latest recipes from Chacha http://www.grouprecipes.com/people/chacha My family and I enjoy the flavors from preparing brisket this way. This recipe is from the December 1998 Bon Appétit http://www.grouprecipes.com/106668/brisket-with-portobello-mushrooms-and-dried-cranberries.html Jewish Coffee Cake but no coffee is required :D From: Tamar Fox Ashkenazic coffee cake, most often made with sour cream, is a dish with a history going back to 17th century Eastern Europe. Recipes for this pastry have changed over time. Though the original Jewish coffee cakes called for coffee as one of the main ingredients, today most such cakes are perfect partners for a hot cop of joe, but are totally caffeine-free. In contemporary Jewish homes coffee cake is often served for breakfast on Shabbat and holidays, and at the break fast table after Yom Kippur and Tisha B'Av. When enjoying coffee cake after Shabbat, some families like to sprinkle the fragrant spices used in coffee cakehavdalah on top of the cake. Sweet, and containing nuts, cinnamon, and/or chocolate, a slice of coffee cake is one of the best ways to make a meal special. This recipe comes from my mother, who liked to make coffee cake for celebratory brunches. The filling can be adapted for the crowd. If you're hosting some chocolate-lovers, try the chocolate filling. If your family gobbles up raisin challah, try the raisin-nut filling. The simple combination of pecans and walnuts in the nut filling is surprisingly elegant. Any way you go, you're bound to end up with a table full of smiles and crumbs. http://www.grouprecipes.com/105829/coffee-cake.html I hope you like this recipe for Moroccan Cholent (Sabbath stew) because it really is delicious. This recipe is also called Schenna, Hamin(m), or Chamim. dafina. Writings from talmudic times stated that eating hot food on the Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!) that was born out of this observance. It is prepared on Friday prior to sundown and cooked overnight, in a very slow oven (usually the village baker’s oven), and brought home and eaten Saturday for lunch after returning from services. This provided a hot, hearty meal without violating the command­ment against cooking on the Sabbath. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv­ices it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. By Sheilah Kaufman http://www.grouprecipes.com/105827/cholent-from-morocco.html This is a favorite. http://www.grouprecipes.com/105233/potato-kugel.html I bake these for Hannukah but they can be baked anytime during the year and for any occasion. http://www.grouprecipes.com/105231/thumbprint-chocolate-cookies.html This is lovely served with couscous and zucchini. The recipe is from Lucy Waverman. http://www.grouprecipes.com/104568/turkish-chicken-baked.html This is a good old-fashioned recipe for Matzo Ball Soup. It was featured on the Food Network's Ultimate Recipe Showdown, proving it's deliciousness. Recipe courtesy of Rita Linda and the Food Network http://www.grouprecipes.com/104563/matzo-ball-soup.html These doughnuts are more like a cake doughnut. http://www.grouprecipes.com/103794/applesauce-doughnuts.html Another way to prepare beef brisket. http://www.grouprecipes.com/103718/brisket-of-beef-barbecued.html This muffin recipe is moist and full of chocolate flavor. http://www.grouprecipes.com/102993/chocolate-walnut-muffins.html