May 26, 2024
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May 26, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Honey to Sweeten Your Rosh Hashanah

Here are some recipes using honey for Rosh Hashanah.

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
  • 1/8 t. ground nutmeg
  • ¾ cup vegetable oil
  • 2 large eggs
  • 1/3 cup parve milk
  • ½ cup honey
  • 1 ½ 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 degrees F. Prepare two 9-inch cake pans.
  2. In a large bowl, whisk dry ingredients—flour, sugar, baking soda, salt and spices.

Form a well in the center.

  1. Add liquid ingredients—oil, eggs, milk, honey and vanilla. Whisk until moistened.

Fold in apples. Spoon half of the mixture into each baking pan. Bake in preheated 325 degree 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 Sadie’s, z”l, Teiglach

My grandmother was born in New Jersey, although her mother came to the U.S. 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 served at family celebrations and various holidays. Today, it is made primarily for Rosh Hashanah as a symbol for a sweet new year.



  • 2 ½ cups flour
  • 1 t. baking powder
  • 4 T. oil
  • 4 eggs
  • 1/8 t. salt
  • ¾ cup brown sugar
  • 1 1/3 cups honey
  • 1 t. ground ginger
  • ½ t. ground nutmeg
  • 1 cup finely chopped pecans (for those whose tradition permits eating nuts on Rosh Hashanah)



  1. In a mixing bowl, combine flour, baking powder, oil, eggs and salt. Stir until a dough is formed.
  2. In a saucepan, boil sugar, honey, ginger and nutmeg for 15 minutes.
  3. Wet a board with cold water.
  4. 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.

  1. With wet hands, shape dough into2-inch balls or squares. Let cool. Store in an airtight container.

Sybil Kaplan is a Jerusalem-based journalist, author, compiler/editor of nine kosher cookbooks (she is working on a 10th) and food writer for North American Jewish publications, who leads walks of the Jewish food market, Machaneh Yehudah, in English.

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