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Paula Shoyer

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Paula Shoyer is a French-trained chef, worldwide cooking teacher, and mother of four. She is the author of The Healthy Jewish Kitchen (2017), The New Passover Menu (2015), The Holiday Kosher baker (2013), and The Kosher Baker (2010).
Cake Ingredients 1 ½ cups almond flour ¾ cup dark cocoa, plus 1 tablespoon for greasing pan ¼ cup coconut flour (can substitute almond flour instead) ½ cup xylitol 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup coconut cream, from c...
It may be a bit misleading to call these matzoh balls, since they have no matzoh in them, but they look just like matzoh balls, are very tasty and good for you too. Matzoh Ball Ingredients 1 pound ground chicken ¼ cup chicken stock 2 tablespoons ground al...
Ingredients 4 ½ – 5 pounds second-cut brisket 2 tablespoons coconut oil, divided 1 tablespoon coconut flour (can be substituted with almond flour) 4 teaspoons paprika 4 teaspoons garlic powder 1 tablespoon onion powder ½ teaspoon salt ½ teaspoon black pep...
Yield: 24 pastries Prep Time: 20 minutes Cook Time: 25 minutes Storage: In the fridge for up to four days; reheat in the oven until crisp Advanced Prep: May be made 4 days in advance Ingredients 1 teaspoon kosher salt 10 ounces baby spinach leaves 3 table...
Ingredients Dough 3 large eggs 1 cup sugar ½ cup canola or vegetable oil 1 teaspoon orange juice 3 ½ teaspoons baking powder ½ teaspoon black pepper 3 cups all-purpose flour, plus extra for dusting parchment and dough Caramel Filling 1 cup sugar 2 tablesp...
Yield: 60 Cookies Prep Time: Dough 5 minutes, roll and shape 20 minutes Cook Time: 14-15 minutes Storage: Store in an airtight container at room temperature for up to five days or freeze for up to three months. Advanced Prep: May be made 3 days in advance...
This is a variation on a recipe from my husband Andy’s grandmother Celia Shoyer, from Romania. I like to fill this dough with raspberry jam, but feel free to use any filling you like. Ingredients Dough 3 large eggs 1 cup (200g) sugar ½ cup (120ml) canola ...
I had experimented with gluten-free flour mixes without success until I tried King Arthur brand, a combination of white rice flour, tapioca starch, potato starch, and brown rice flour. These hamantaschen are whiter in appearance than typical hamantaschen....
Yield: 2 medium loaves Prep Time: 15 minutes to make dough, rising times 1 hour 45 minutes Cook Time: 30-35 minutes Storage: Covered at room temperature for 3 days Advanced Prep: May be made 3 days in advance or frozen Ingredients 2 envelopes (½ ounce) ac...
Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste. Ingredients ¼ ounce (1 envelope; 7g) dry yeast ¼ cup (60ml) warm water ¼ cup (50g) plus 1 teaspoon sugar, divided 2 tablespoons light brown sugar ⅓ cup...
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