Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

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When Rebekah Sheff left for her freshman year at Chapman College, she took with her a special recipe book. Her Moroccan Spice Girl mom, Rachel, printed “Rebekah’s College Cookbook,” featuring all of her favorite recipes. 

Rebekah often baked while at home. Now that she’s away at college, she’s been cooking her way through the book. 

A family’s food DNA is transmitted in the kitchen, around the table and, very often, from mother to daughter. 

The Iraqi Spice Girl (Sharon) daughters, Gabriella, Alexandra and Shevy, are amazing helpers in the kitchen. They chop vegetables, stir sauces and have started to take over the baking and decorating of birthday cakes for all of their cousins. 

They are especially adept at dealing with the frenzy in the kitchen when Sharon hosts a large group of family and friends.

This week, the youngest shares a recipe called Honey Joys. It’s adapted from Nana Sue’s well-worn cookbook “The Australian Women’s Weekly Old Fashioned Favorites.” It’s an easy recipe that kids will enjoy making almost as much as they will love eating it.

We hope you try it with the future cooks and bakers in your lives. And we wish you a new year as sweet as Honey Joys. 


3/4 cup butter or Earth Balance Buttery Spread
1/3 cup sugar
2 tablespoons honey
7 cups corn flakes

  1. Preheat oven to 225 F.

  2. Place 24 cupcake holders on baking sheet.

  3. Combine butter, sugar and honey in small pan over medium heat until sugar is dissolved.

  4. Bring to a quick boil, then remove from heat.

  5. In large bowl, pour corn flakes and add honey mixture. Stir gently to combine.

  6. Spoon mixture into cupcake holders and bake for 10 minutes.

Makes 2 dozen.

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