June 20, 2024
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June 20, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Here are some recipes using honey for your Rosh Hashanah eating.

Two Layer Apple & Honey Cake

This was in my recipes files, but I have made changes and I do not know the source.

  • 2 cups flour
  • ¾ cup sugar
  • 2 t. baking soda
  • 1 t. salt
  • 2 t. ground cinnamon
  • ¼ t. ground cloves
  • ⅛ t. ground nutmeg
  • ¾ cup vegetable oil
  • 2 large eggs
  • ⅓ cup parve milk
  • ½ cup honey
  • 1½ t. vanilla extract
  • 3 cups coarsely grated apples
  • Tofu cream cheese frosting
  • 16 ounces Tofu cream cheese
  • ½ cup unsalted pareve margarine
  • 1 cup confectioners’ sugar
  • 2 t. vanilla extract
  • 1 t. grated orange peel
  • ½ cup honey

1. Preheat oven to 325 F. Prepare two 9-inch cake pans.

2. In a large bowl, whisk flour, sugar, baking soda, salt and spices.

3. Form well in the center.

4. Add oil, eggs, milk, honey and vanilla. Whisk until moistened.

5. Fold in apples. Spoon half into each baking pan. Bake in preheated

325 F. oven about 45 minutes or until a tester inserted into the center comes out clean. Cool.


1. Beat cream cheese and margarine in a bowl until fluffy.

2. Add sugar, vanilla and orange peel. Add honey and beat until smooth.


Place 1 cake flat side up on a serving dish. Spread with 1 cup frosting.

Top with second layer, flat side down. Spread remaining frosting on top and sides of cake.

My Grandma Sade’s (z”l) Teiglach

My grandmother was born in New Jersey, although her mother came to the States as a young girl from Russia, so she probably learned this Eastern European dish from her mother. Teiglach means “little dough pieces,” and was originally for family celebrations and various holidays. Today, it is made primarily for Rosh Hashanah as a symbol for the sweet new year.

My favorite reference book for any food is Encyclopedia of Jewish Food by Gil Marks (z”l) who wrote that teiglach were brought to the United States by Eastern Europeans in the early 1900s, although nuts were not part of the recipe in the “old country.”

  • 2½ cups flour
  • 1 t. baking powder
  • 4 T. oil
  • 4 eggs
  • ⅛ t. salt
  • ¾ cup brown sugar
  • 1⅓  cups honey
  • 1 t. ground ginger
  • ½ t. ground nutmeg
  • 1 cup finely chopped pecans

1. In a mixing bowl, combine flour, baking powder, oil, eggs and salt. Stir until a dough is formed.

3. In a saucepan, boil sugar, honey, ginger and nutmeg for 15 minutes.

4. Wet a board with cold water.

5. Pinch pieces of dough and drop them into the boiling honey mixture.  Cook until very thick. Add nuts and stir. Pour honeyed pieces onto the wet board and cool slightly.

With wet hands, shape dough into 2-inch balls or squares. Let cool. Store in an airtight container.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications, who lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English, and writes the restaurant features for Janglo.net, the oldest, largest website for English speakers.

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