Bubbe Approved Apple & Honey Cake


  • 1 cup pecans, divided
  • 2 cup sugar
  • 1 cup vegetable oil
  • ½ cup of Local Hive™ from Rice’s Honey®
  • 3 eggs
  • 1 tsp. vanilla
  • 3 cup flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3 cups apples, peeled, chopped (I used 2 large Granny Smith apples)

Honey Sauce:

  • 1 cup brown sugar
  • 1 stick butter
  • 1/2 cup Local Hive™ honey
  • Hot water to thin if needed

How to Bake

Preheat your oven to 350 degrees. Grease and flour a Bundt pan.

Spread the bottom of the Bundt pan with 1/2 of pecans.

Beat the sugar, oil, honey and vanilla together on medium speed until well blended.

Then, carefully add eggs, one at a time, and beat again until well combined.

In a separate bowl combine flour, baking soda, salt, cinnamon and nutmeg. Then add flour mixture to sugar/egg mixture and beat on medium speed until well blended.

Stir in apples and remaining pecans.

Pour the very thick batter into the Bundt pan).

Bake 55-60 minutes. Cool on wire rack for 15 minutes, then remove from pan and set on rack over wax paper. Pour honey sauce over warm cake. Heat up leftover honey sauce to serve with the cake.

To Make Honey Sauce:

In large saucepan combine all ingredients and bring to boil. Your sauce will grow in volume as it cooks. Stir constantly for 2 minutes. Set aside and let it cool down a bit. It should still be warm though when you pour it over the cake.

Rosh Hashanah A&H Tzimmis Salami

Recipe by Prime Time Parenting


  • 1 package A&H salami – cut into bite-sized pieces
  • 1 cup cut-up carrots
  • 1 cup cut-up sweet potatoes
  • 1/2 cup cut-up dates
  • 1/2 cup cut-up dried apricots
  • 1 tablespoon honey
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1/2 cup orange juice
  • Optional – 1/4 cup cut up prunes
  • Optional – 1/4 cup dried cranberries

Combine all ingredients in oven-safe container

Cover tightly

Bake at 350 for 60 minutes

Raspberry Lemon bars


  • 1 1/2 cup all-purpose flour
  • 1/3 cup confectioners sugar
  • 2 tsp lemon zest, grated
  • 1 stick butter unsalted, room temp plus 2 tablespoons


  • 8 large eggs
  • 2 cup sugar
  • 2/3 cup lemon juice
  • 1/2 tsp kosher salt
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1 jar Polaner Raspberry Fruit & Maple

Preheat oven to 350°F.

In a mixer beat butter, sugar and zest for 8 minutes. Sift in flour until incorporated. Line a 9 x13” pan with parchment and press the mixture evenly into the pan. Bake for 15 minutes and transfer to a wire rack to cool.

Warm Raspberry Fruit & Maple and spread on the crust with a spatula in an even layer. In a large bowl whisk the filling ingredients until smooth. Pour this mixture over the crust and bake for 20 minutes or until the center is set. Transfer pan to a wire rack and allow to cool completely. Dust with powdered sugar and slice in squares.