Awesome Honey Cake for Fall and Rosh Hashanah
September 10, 2009
My father’s mother, Mary Rich, made the best Honey Cake that I can remember. She died when I was young, but I have never forgotten it. For years, my sisters and I have been searching for a Honey Cake recipe that would rival hers. Last year, my mom’s incredible friend, Rosalie, brought a Honey Cake to our families Rosh Hashanah holiday dinner, and it was a winner! We loved the recipe so much, and it reminded us of Mary. I hope you will like it as much as we do. It’s perfect for the Jewish New Year, Rosh Hashanah or any fall celebration. Note: the batter will be slightly liquid, but the recipe turns out moist as can be.
Honey Cake
Prep:
25 minutes
Cook:
1 hour, 10 minutes
Yield:
2 cakes, about 24 servings
Ingredients
4 eggs
1 cup sugar
1 cup honey
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/2 teaspoon ground cloves
3/4 cup brewed coffee
3/4 cup orange juice
1 apple, peeled, cored and grated
1 cup sugar
1 cup honey
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/2 teaspoon ground cloves
3/4 cup brewed coffee
3/4 cup orange juice
1 apple, peeled, cored and grated
Preparation
1. Preheat oven to 350F. Spray two 9” x 5” loaf pans evenly with nonstick cooking spray.
2. Beat eggs; add sugar, honey, oil and vanilla, mixing well.
3. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, orange juice and apple, mixing well.
4. Divide batter evenly between two loaf pans. Bake at 350F for 1 hour or until a wooden pick inserted into cake comes out clean.
2. Beat eggs; add sugar, honey, oil and vanilla, mixing well.
3. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, orange juice and apple, mixing well.
4. Divide batter evenly between two loaf pans. Bake at 350F for 1 hour or until a wooden pick inserted into cake comes out clean.
6 Responses to “Awesome Honey Cake for Fall and Rosh Hashanah”
joy kaler says:
September, 12 2009at 04:02 pm
where does the orange juice go?
Sarah says:
September, 11 2009at 07:02 am
I'm about to try this out and will let you know. I have great faith in what you've written, so am hoping for good things!
Happy new year to you from London!
Alison Lewis says:
September, 12 2009at 04:14 pm
Orange juice goes in with the coffee and grated apple. Thanks, Alison
Shelly says:
September, 13 2009at 09:55 am
Hi, this recipe sounds awesome. I am trying to cut down on potassium in my diet, may I substitute water or apple juice for the orange juice? Thanks
Alison Lewis says:
September, 13 2009at 12:06 pm
Yes, apple juice would work fine!
Shelly says:
September, 13 2009at 12:42 pm
Thanks so much...L'shanah tovah!!
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Fresh and Delicious Easy Sangria
August 21, 2009
Sangria is so refreshing this time of the year, and this recipe is so easy to make. Enjoy both versions of an alcoholic and nonalcoholic Sangria and serve with any of your favorite fruits. I also love to put frozen red grapes on top instead of ice cubes. I am teaching a Paella class on October 15th, and I will be trying various sangria recipes to go with it. See my media page for more information.
Easy Sangria
Prep:
15 minutes
Yield:
6 to 8 servings
Ingredients
1 (750 ml.) bottle red wine (or cranberry-pomegranate juice)
4 cups lemonade
1 cup orange juice
2 Granny Smith apples, cut into 1-inch slices
1 navel orange, thinly sliced
2 lemons, thinly sliced
1 lime, thinly sliced
Ice cubes or red frozen grapes
4 cups lemonade
1 cup orange juice
2 Granny Smith apples, cut into 1-inch slices
1 navel orange, thinly sliced
2 lemons, thinly sliced
1 lime, thinly sliced
Ice cubes or red frozen grapes
Preparation
1. Combine wine and next 6 ingredients in a large pitcher. Refrigerate 1 hour or more before serving. Serve in tall glasses with ice or frozen grapes.
2 Responses to “Fresh and Delicious Easy Sangria”
ageekymom says:
August, 22 2009at 06:36 am
SOunds great but, could you clarify what you mean by "red wine, divided (or cranberry-pomegranate juice)" in the ingredient list? The instructions don't say.
Thanks!
Alison Lewis says:
August, 22 2009at 06:42 am
It's just red wine OR the cranberry-pomegranate juice
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Kid-Friendly: Non Alcoholic Margaritas
August 09, 2009
This recipe is my son, Alec’s favorite. It will be featured on NBC 13 Daytime Alabama next month, but I thought I would share the recipe with you now. It’s really simple and tastes fabulous with or without tequila. I am in the process of making some new adjustments to my site so my posts might be few and far between for the next few weeks. It’s also my kid’s last week out of school so I want to spend all the time with them that I can. Please bare with me during this transition and thanks for all of your support for my blog.
Non Alcoholic Margaritas
Prep:
10 minutes
Yield:
4 servings
Ingredients
1 (12-ounce) can frozen limeade
4 cups water
1/4 cup agave nectar
11/2 cups ice
Kosher or sea salt, lime wedges (optional)
4 cups water
1/4 cup agave nectar
11/2 cups ice
Kosher or sea salt, lime wedges (optional)
Preparation
1. Combine first 4 ingredients in a container of an electric blender and blend until ice is crushed. Serve in glasses dipped in salt and garnish with lime wedges, if desired.
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Salmon Sliders with Caper Mayonnaise
August 04, 2009
I love sliders, as many of your know since I feature them a lot on my blog. I am taping a “Slider” cooking segment for NBC 13 “Daytime Alabama” tomorrow, and I thought a Salmon Slider would be fabulous paired with two other beef slider recipes. This recipe is really easy and delicious. It uses canned salmon but fresh salmon works great as well. Enjoy and stay tuned to the air date on NBC 13.
Salmon Sliders with Caper Mayonnaise
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
2 (143/4-ounce) can salmon, drained or 11/2 pounds salmon fillets, cut into small chunks
1 tablespoon Dijon mustard
1 clove garlic, chopped
1/2 cup panko bread crumbs
1 egg, lightly beaten
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons butter or olive oil
Mini rolls, lemon wedges, tabasco sauce
Caper Mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, chopped
1/2 cup panko bread crumbs
1 egg, lightly beaten
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons butter or olive oil
Mini rolls, lemon wedges, tabasco sauce
Caper Mayonnaise
Preparation
1. Combine salmon and next 6 ingredients in a large bowl. Shape into 13 (2-inch) sliders. (You can cover and refrigerate the sliders if you like.)
2. Heat the butter or oil in a 12-inch nonstick skillet over medium-high. Cook 2 to 3 minutes a side, turning once. To check for doneness, make a small cut inside. Be careful not to overcook. Serve on a bed of greens or on mini buns, with lemon wedges and Tabasco or Caper Mayonnaise.
For Caper Mayonnaise, stir together 3/4 cup low-fat mayonnaise, 1 tablespoon lemon zest and 1 to 2 tablespoons capers. Chill until ready to serve.
2. Heat the butter or oil in a 12-inch nonstick skillet over medium-high. Cook 2 to 3 minutes a side, turning once. To check for doneness, make a small cut inside. Be careful not to overcook. Serve on a bed of greens or on mini buns, with lemon wedges and Tabasco or Caper Mayonnaise.
For Caper Mayonnaise, stir together 3/4 cup low-fat mayonnaise, 1 tablespoon lemon zest and 1 to 2 tablespoons capers. Chill until ready to serve.
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Taste the Good Things in Life
August 02, 2009
I recently put together a cookbook which is a compilation of recipes for college students or busy people who want healthy, easy recipes. It’s been a hit so far. If you’re interested, just send me an email. It’s $15 plus shipping. I will have it in my “Shop” on my site in the next few weeks. Thanks for your support, Alison
One Response to “Taste the Good Things in Life”
Ian says:
August, 25 2009at 09:09 pm
So I made the sun-dried tomato sliders for my roommates and I. GREAT MEAL!! and it made for great leftover snacks because I made double the recipe.
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Leigh and Me and Leigh’s Chocolate Cake
July 29, 2009
My only daughter, Leigh, has been gone for 4 weeks at camp and comes home tomorrow (today for all of you reading this). I cried so hard when she left-I couldn’t even take her to camp as I didn’t want her to see how upset I would be missing her. So in her honor, I thought I would post one of her favorite recipes that was on my blog a long time ago which she created herself and makes all on her own. She is so special, and I can’t wait to see her!
Ingredients
Combine 1 (18.25-ounce) package Duncan Hines Moist Deluxe Devil's Food Cake Mix, 3 eggs, 1/2 cup vegetable oil, 2/3 cup chocolate syrup and 2/3 cup water and follow package directions for spraying and flouring the pan as well as mixing. Bake according to package directions. Let cool and sprinkle with powdered sugar.
To make your own chocolate sauce drizzle, melt 1 (8-ounce) package semisweet morsels with 1 tablespoon milk. Place melted chocolate in a zip-top plastic bag and cut a hole in the bottom corner of the bag and drizzle over cake.
To make your own chocolate sauce drizzle, melt 1 (8-ounce) package semisweet morsels with 1 tablespoon milk. Place melted chocolate in a zip-top plastic bag and cut a hole in the bottom corner of the bag and drizzle over cake.
2 Responses to “Leigh and Me and Leigh’s Chocolate Cake”
Christine Medifast says:
July, 29 2009at 06:47 pm
This is such a nice thing to do. I know how I get when my son leaves (complete wreck right here) and he's only 3 years old! I can't imagine me when he's 7 or 8 going for sleep overs and stuff. Such a great recipe as well, thanks for sharing this and hope you and Leigh are having a great time.
Alison Lewis says:
July, 29 2009at 06:49 pm
Thanks so much! It's actually tomorrow the 30th when she comes home! I really appreciate you making a comment! Alison
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Shirley Temples with Fresh Cherries
July 13, 2009
My three kids are the best, and I try to treat them with something new and different all of the time from the kitchen. I came up with the idea of a healthier version of Shirley Temples using pomegranate-cherry juice 100% juice and fresh cherries. This recipe is so simple, and they love it! It’s perfect for this time of year when cherries are in abundance.
Shirley Temples
Prep:
5 minutes
Yield:
8 servings
Ingredients
1 cup fresh cherries, unpitted
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
Preparation
1. Thread cherries on toothpicks.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
One Response to “Shirley Temples with Fresh Cherries”
Lick My Spoon says:
July, 16 2009at 10:59 am
OoO I love you take on Shirley Temples it looks like a nice refreshing summer treat!. I can't wait to try it at my next party:)
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Great Skillet Shrimp Supper: Fire Roasted Shrimp with Feta
June 22, 2009
I had some leftover shrimp, fresh chopped onions, zucchini and squash from the farmer’s markets over the weekend and decided to make a really easy, healthy main dish. I love cooking in the skillet and then finishing it off in the oven, and that works great with this dish which is like a shrimp vegetable lasagna without the noodles. It’s high in protein, low in carbs and delicious.
Fire Roasted Shrimp with Feta
Prep:
15 minutes
Cook:
18 minutes
Yield:
4 servings
Ingredients
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 cup chopped zucchini and/or yellow squash
2 (14.5-ounce) cans fire-roasted tomatoes
11/4 pounds medium shrimp, peeled and deveined
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh basil or oregano
1/2 cup crumbled low-fat feta cheese
1 small onion, chopped
2 garlic cloves, minced
1 cup chopped zucchini and/or yellow squash
2 (14.5-ounce) cans fire-roasted tomatoes
11/4 pounds medium shrimp, peeled and deveined
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh basil or oregano
1/2 cup crumbled low-fat feta cheese
Preparation
1. Preheat oven to 425F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, zucchini and/or squash and cook, stirring frequently, until softened, about 3 minutes. Add tomatoes; bring to a boil. Reduce heat to medium-low and let simmer 5 minutes. Add shrimp, parsley and basil, stirring well. Top with feta cheese.
2. Place skillet in the oven; bake until shrimp are cooked through and cheese is slightly melted, about 7 to 9 minutes
2. Place skillet in the oven; bake until shrimp are cooked through and cheese is slightly melted, about 7 to 9 minutes
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20 Minute Appetizer: Apricot-Glazed Brie
May 22, 2009
With spring parties, graduations and celebrations this month, I thought I would share the simplest recipe for Brie that you can prepare in under 20 minutes. It’s so easy to prepare and makes a pretty presentation. Feel free to serve with some of your favorite fruits, crackers and breads. You may substitute your favorite nuts for the walnuts and other dried fruit. Just be sure to watch it carefully in the oven so you don’t over-melt it.
See me preparing easy, budget-friendly skillet meals today on NBC 13 Daytime Alabama today at http://www.nbc13.com/vtm/daytime/
Apricot-Glazed Brie
Prep:
10 minutes
Cook:
10 minutes
Yield:
6 to 8 servings
Ingredients
2 (8-ounce) Brie rounds
1/2 cup apricot preserves
1/4 cup chopped walnuts, toasted
1/4 cup dried cherries or cranberries
French bread, sliced kiwi and apples
1/2 cup apricot preserves
1/4 cup chopped walnuts, toasted
1/4 cup dried cherries or cranberries
French bread, sliced kiwi and apples
Preparation
1. Trim and discard rind from top of two 8-ounce Brie rounds, leaving a 1/4-inch border.
2. Place brie on an ovenproof serving dish or platter. Top with walnuts and apricot preserves. Bake at 400° for 8 to 10 minutes or until cheese is melted. Sprinkle Brie evenly with cherries. Serve with French bread and fresh fruit.
2. Place brie on an ovenproof serving dish or platter. Top with walnuts and apricot preserves. Bake at 400° for 8 to 10 minutes or until cheese is melted. Sprinkle Brie evenly with cherries. Serve with French bread and fresh fruit.
2 Responses to “20 Minute Appetizer: Apricot-Glazed Brie”
RSW says:
May, 23 2009at 05:14 am
You said to leave a 1/4 inch border. Do you mean on the top of the brie?
Salemore says:
December, 04 2009at 04:10 pm
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Great, Simple Guacamole for Cinco De Mayo
April 29, 2009
Guacamole is so easy to make, but I have many friends and college student blog fans always asking me for an easy really good guacamole recipe. This one works great and is just in time for Cinco De Mayo next week. In 15 minutes, you will have wonderful, fresh guacamole. Serve with your favorite tortilla chips. I love the new multigrain tortilla chips with flaxseeds and sea salt made by Garden of Eatin’.
Easy Guacamole
Prep:
15 minutes
Yield:
3 cups
Ingredients
4 ripe avocados
3 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
3 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Preparation
1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
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