From Bitayavon Magazine’s Fall/Yom Tov Issue by Pessy Hascelovich Normandy is the apple growing region of France and the origin of Calvados, a special apple brandy used to flavor the custard in this tart.  The pâte sablée is a sweet cookie dough crust rich with egg yolks and sugar and has a delicate crisp and crumbly texture. The sweet buttery-ness... Read more

Update: Congratulations to Mimi, winner of the giveaway!! Finally, a Jewish I SPY book! Hidden Treasures, published by Attara Publishing and distributed by HaChai Publishing, is a large full color book that contains a beautiful I SPY page for all of the holidays in the Jewish calendar. Each laminated page features a brief description of a holiday and... Read more

Thanks to Devorah Drew of New Hempstead, NY for sharing this recipe! What a great way to use leftover challah! Ingredients: 1 1/2 cups non-dairy creamer 3/4 cup canned solid pack pumpkin 1/2 cup sugar 2 large eggs 1 egg yolk 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon allspice pinch of ground cloves 2 tablespoon bourbon 5... Read more

Thanks to Rochelle Zupnik of Monsey, NY for sharing her mother’s Classic Honey cake recipe. During Chodesh Elul Fay A”H would be busy baking honey cakes. She would gift her family and friends with a freshly baked cake together with the traditional New Year’s greeting – “Wishing you and your family a Happy and Healthy Sweet New Year”. Ingredients: ½... Read more

With no peeling or shredding this is hands down the easiest carrot cake out there… And of course it tastes great too! Ingredients: 2 jars carrot baby food 2 cups sugar 4 large eggs 1 1/2 cups oil 3 cups flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1 cup raisins, optional Directions: Preheat the oven to 350 degrees.... Read more

Thanks to Zipporah Leiser from Monsey, NY for sharing this recipe. This honey cake is light and airy. Its perfect for Rosh Hashana and we highly recommend a slice at the end of the Yom Kippur fast. Ingredients: 1 cup water, boiled 1 teaspoon instant coffee 5 eggs, separated 1 lb. honey 2 cups sugar 5 cups flour 1/4 cup oil 1 teaspoon vanilla extract 1... Read more

Traditionally carrot tzimmes is served on Rosh Hashana, this version of the classic recipe will ensure a sweet new year! Ingredients: 2 pounds carrots oil 1/2-1/2 cup honey Directions: Peel the carrots and slice them paper thin using a food processor. Coat the bottom of a heavy pot with a little oil. Add carrots to the por and brown them on a medium... Read more