Nehemiah & the Wall Nehemiah & the Wall

Signs of Jesus Soon Return Signs of Jesus Soon Return

Study of Elul Study of Elul

Samson Handout - David Beniot Samson Handout - David Beniot


CLUB 36 with Dr. Sctonda Kelly & Tamara James

My Grandma's Old fashion Bread Pudding

2 sticks of butter
4 eggs
sum Sugar
Vanilla Extract

Season to taste. You can add other ingredients such as nuts, raisins, etc.

CLUB 36 with Lea Malul

Jaffa Institute

Apple Kugel
This traditional Ashkenazi casserole is enjoyed on holidays and during Shabbat.

12 Apples coarsely grated
6 Eggs
2 cups Flour
1 1/2 cup Sugar
1 cup Oil
4 TSP Baking powder
4 TSP Vanilla sugar
4 TSP Bread crumbs
Cinnamon to sprinkle

Heat oven to 350F.
Sprinkle bread crumbs and cinnamon in the bottom of a 9x13? pan. Then spread out the apples. In a medium bowl, beat the eggs, sugar, baking powder, vanilla sugar and oil together. Slowly add the flour. Pour the mixture over the apples and cover with a cookie nylon. Bake at 350?F for 50 minutes.
Remove and let cool. Sprinkle with powdered sugar and serve.


2lbs Flour
1 Egg, beaten
2 cups Water, lukewarm
1/3 cup Sugar
1/2 cup Oil
2 TBSP Dry yeast
1 TBSP Salt
Sesame seeds to sprinkle

1. Heat the oven to 390F.
Mix together the flour, salt, and dry yeast. Add the water, sugar, and oil to the dry mixture and beat with a hand blender for 10 minutes. Let the dough rise for 15-30 minutes. Divide the dough into four equal pieces and braid each piece. Set aside and allow to rise. Brush the loaves with egg and sprinkle with sesame seeds. Bake at 390? for 20 minutes. Then lower the temperature to 350? and bake for an additional 20 minutes.

Leg of Lamb

Whole leg of lamb
5 TBSP Dijon Mustard Seeds
5 TBSP Dijon Mustard
2 TBSP Silan (date honey)
20 cloves of garlic
? cup olive oil
10 sprigs thyme
10 sprigs rosemary
Pinch of coriander seeds
2 TBSP black pepper
1 cup beef broth

1/3 cup olive oil
Salt and pepper
Sprigs of rosemary and thyme
4 whole garlic heads
5 potatoes, peeled and diced
3 carrots, peeled and coarsely chopped
3 onions, halved
2 sweet potatoes, peeled and diced
10 cherry tomatoes

1. Heat the oven to 430F.
2. Crush the garlic cloves with the side of a knife. Use the knife to cut holes in the lamb and stuff with garlic.
3. Mix together the mustard, honey, oil, salt and pepper. Rub the lamb with the mixture and then place the rosemary and thyme on the meat.
4. Cook for 15 minutes in the oven until there is a golden color. Turn the lamb over and cook for another 15 minutes.
5. Toss the vegetables with olive oil, date syrup, salt, pepper and date honey. Place on an oven tray and cover with aluminum foil. Place in the oven with the lamb.
6. Add the beef stock and cover with aluminum foil. Lower the temperature to 340F and cook everything for an hour. For the last 15 minutes, uncover the vegetables and roast until golden.

Knaidelech (A.K.A. Matzo Balls)
This traditional Yiddish recipe creates a wonderful addition to any soup. Add the knaidelech as a dumpling to your cooked soup.

5 Eggs
1 cup Matzo Meal
1/2 cup Oil
1/2 cup Seltzer
2 TBSP Broth powder
Salt and pepper to taste

1. Fill a medium-large pot halfway with water and add the soup powder. Bring to a boil.
2. In a large bowl combine the flour, eggs, oil, seltzer, salt, and pepper. Create 1-2? matzo balls and set aside.
3.Once the water is boiling, carefully add the matzo balls to the water and boil for about 10 minutes. Remove the balls once they have expanded. If you cook it for too long, the balls will disintegrate

This recipe is a traditional Yiddish dish prepared to celebrate Rosh Hashana, the Jewish New Year.

5 Carrots, quartered
1/4 cup Oil
1/2 cup Water
3 TBSP Honey
1 TBSP Sugar
Salt to taste
Cinnamon to taste

1. Mix all the ingredients together in a large bowl.
Cook in a pan over a medium flame for 45 minutes.

This traditional Ashkenazi dish is enjoyed on Holiday and Shabbat meals as an appetizer.

2.2lbs Ground white fish
5 Onions
4 Eggs
1 Carrot
1 cup Almond flour
1/2 cup Sugar
1 TBSP Sugar
1 TBSP Salt
1 TBSP Pepper

1.Steam 4 onions and then finely grind it.
2.Mix ? cup sugar, 1 onion (sliced into rings), and 1 carrot into a pot of water and boil.
3.Mix together the ground fish, steamed onions, almond flour, eggs, salt, pepper, and sugar.
4.Once the water is boiling, create balls of the fish mixture and place them into the boiling water.
5.Cook the balls for ten minutes and then lower the temperature to a medium simmer.
6.Cook for an additional 50 minutes.

*Ground fish can be a mixture of carp, Whitefish, or pike.


1lbs Chicken liver
3 Large onions
2 Hard-boiled eggs
4 TBSP Oil
Salt and pepper to taste
Paprika to sprinkle

*Add a bit of oil if the mixture is too dry.

1.Clean the chicken livers by removing the fat and sinews.
2.Finely chop two onions. Heat the oil in a medium-sized pan and fry the onion until golden.
3.Add the liver to the pan. Continue to cook over a high flame until the color changes, then lower the flame and cook for a few more minutes ? be mindful not to dry out the liver.
4.Remove the liver and onion from the pan and place into a medium bowl. Add the eggs and mash until you reach the desired consistency*.
5.Season with salt and pepper. Serve with onion slices sprinkled with paprika.

CLUB 36 with Heather DiChickO


Peri-Peri Whole Chicken

4-5 lb. whole chicken, fresh (not frozen)
DiChickO's Marinade
DiChickO's Wing Sauce
DiChickO's Garlic Sauce
1 orange
2 red onions
2 garlic cloves
2 sprigs rosemary

1. Empty cavity of chicken (if necessary)
2. Rinse and pat chicken dry with paper towels
3. coat entire chicken (including inside cavity) with DiChickO's Marinade
4. Cut the orange, one red onion, and 2 sprigs rosemary into 1/4 sections and place inside the cavity of the chicken
5. Cut the other red onion in half and place each half thick side down in a crock pot
6. Place chicken, breast side up, into crock pot and cover with lid.
7. Cook on low for 8 hours or on high for 3-4 hours
8. When done, coat with DiChickO's Wing Sauce
9. Serve with DiChickO's Garlic sauce as an option

Pomegranate Apple Salad

Dressing: (can be made days in advance)
Mix the following Ingredients:
1/3 cup Apple Cider Vinegar
3/4 cup Sugar
1 tsp. Celtic Sea Salt
1 tsp. dry mustard
1/2 small white onion
1 cup olive oil

Spring Mix
1 pomegranate, seeded
1 green apple, sliced
1 red apple, sliced

Gingered Broccoli

1 large bunch broccoli, cut into florets
2 carrots, sliced
1 cup sugar snap peas
1 tsp. ginger, grated
Celtic Sea Salt

Place Olive oil and Celtic Sea Salt in a sautee pan
Add veggies and sautee until done

Roasted Sweets & Beets

3 Medium Beets, peeled and cut into chunks
4 Tbsp. Extra virgin olive oil
2 tsp. Garlic powder
1 tsp. Celtic Sea Salt
1/2 tsp. black pepper
2-3 Medium Sweet Potatoes, peeled and cut into chunks
1 Potato, peeled and cut into chunks
1 large Red onion, cut into chunks
3 cloves Garlic, peeled and sliced

1. Preheat the oven to 400 degrees Fahrenheit
2. In a bowl, toss beets with 1 Tbsp. Olive oil. Spread the beets out on a baking sheet and bake for 15 minutes.
3. Meanwhile, Mix 3 Tbsp. Olive oil with the garlic powder, and salt/pepper.
4. Pour mixture over bowl of sweet potatoes, onions and garlic.
5. Add this mixture to the beets and continue baking another 45 minutes, stirring after 20 minutes, until all the vegetables are cooked through.
6. Serve warm
If there are any leftovers, this is great served cold as well!

Apple Oat Cherry Crisp

6-7 Red and Green apples, peeled and cut into 1/2 to 3/4 inch chunks
Juice of 1 lemon
3 Tbsp. Sugar
1/2 cup dried tart cherries

1/2 cup old fashioned rolled oats (not instant)
2/3 cup all-purpose flour
1 cup brown sugar
1 cup chopped pecans
2/3 stick butter, melted
1/4 cup vegetable oil
1 tsp. cinnamon
1/2 tsp. ginger

1. Preheat the oven to 350 degrees Fahrenheit.
2. Oil a deep 8x10 baking dish (or similar size)
3. In a large bowl, toss the apples with the lemon juice, sugar and dried cherries. Transfer to the baking dish.
4. In another bowl, whisk together the oats, flour, sugar, pecans, butter, oil, cinnamon and ginger.
5. Spread/Sprinkle the topping over the apples
6. Bake the crisp in the preheated oven for 45 - 50 minutes, or until the fruit is bubbly and the crisp topping is golden brown and crunchy. Check the crisp after about 30 - 35 minutes, if the topping is getting too brown, cover lightly with foil, then remove the cover for the last few minutes.
Allow to rest for 5 - 10 minutes before serving.

Chia Seed Pudding Chia Seed Pudding

Chopped Kale Salad Chopped Kale Salad

Delicious Asparagus Delicious Asparagus

Heather's Squah Casserole Heather's Squah Casserole

Vegan Lentil Soup Vegan Lentil Soup

CLUB 36 with Kim Beavers

Broiled Chicken with Herbs Recipe Broiled Chicken with Herbs Recipe

Perfectly Filling Quinoa Lettuce Wraps Recipe Perfectly Filling Quinoa Lettuce Wraps Recipe

Refreshing Rainbow Salad Recipe Refreshing Rainbow Salad Recipe

Sunflower Seed Pate Recipe Sunflower Seed Pate Recipe

Sweet Potato Oat Pancakes Recipe Sweet Potato Oat Pancakes Recipe

Heather with Maryanna Thornton

Maryanna's Salmon Maryanna's Salmon

Muscle Truffles Muscle Truffles

Hummus with Lemon Garlic Hummus with Lemon Garlic

Zesty Cole Slaw Zesty Cole Slaw

Cream of Broccoli Soup Cream of Broccoli Soup

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