7 sabra recipes

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

A traditional Portuguese recipe. Salt cod (bacalhau) and potatoes fried to perfection. FANTASTIC!

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

Sara Lee copycat pound cake with powdered sugar and sour cream. Dense, buttery loaf cake baked in 65 minutes, freezes beautifully.

Sara Lee-style original cream cheesecake copycat with graham cracker crust, eggless cream cheese filling, and a sweet sour cream topping. The classic frozen cheesecake at home.

No-bake toffee crunch pound cake layered with butterscotch whipped cream and crunchy chocolate toffee pieces for an indulgent party dessert that tastes like pure luxury.