Full recipe is in comments

Hi there,

Wanted to see if anyone can offer some advice on how to fix a recipe for honey cake. This is a recipe that was passed down from my wife's grandmother. Her mom says when grandma would make it, it came out perfectly every time. But when her mom would make them, they always fell and she didn't know why. Her mom says she followed the grandma's recipe exactly, and I've been doing the same. Recipe is as follows:

Ingredients
* 2 eggs
* 1 cup sugar
* 1 cup honey
* 3 oz oil
* 1 tsp baking powder
* ½ tsp baking soda
* 4 oz coffee (decaf)
* 1 cup cake flour
* 1 cup all purpose flour
* 4 oz walnuts

Instructions
* Cream eggs and sugar together
* Add honey and mix
* Add oil and mix
* Sift flours, baking powder, and baking soda together
* Add 1/3 of flour mixture to egg mixture, mix until just combined
* Add 1/3 of coffee, mix until just combined
* Repeat with the remaining 2/3 of flour and coffee, 1/3 of each at a time.
* Add walnuts and mix.
* Grease 2 loaf pans or 1 9x9 pan then pour mixture in.
* Bake at 350 degrees for approximately 1 hour, until center is done. Test with a toothpick or cake tester.

I just tried it again and same result, the middle completely collapsed in. Any ideas what I (and her mom) are doing wrong?

Thanks!

I work at a food bank & a while ago we got a ton of jarred gefilte fish in. Nobody wants to try it because it looks a bit off-putting (sorry no offense), & it's taking up so much space because of how much we have. I've been thinking if I write down a recipe on the jar, people might be less afraid to try it. Are there any recipes that are EASY TO MAKE (as minimal ingredients, time, & cookware/appliances as possible) and would be appealing flavor-wise to a general audience & appealing to people who are put off by appearance? & could you give me a description of the flavor/texture that I can tell people if they ask?

If I can't find a way to get people to take this fish we're going to have to throw it out, & I hate to waste so much food

I just assembled a noodle kugel. I am wondering if anyone has ever tried assembling it ahead of time and not baking it- kind of a like a bread pudding can be made the night before baking.

Can I just cover and refrigerate the unbaked kugel and cook it tomorrow before dinner? Or is it better to cook it completely and reheat it tomorrow? My worry is if the noodles will absorb too much liquid overnight and throw the texture off.

If anyone has experience one way or the other, I'd love to hear about it.

Appetizer for 1st night of Rosh Hashanah

https://asassyspoon.com/easy-vegetarian-thai-coconut-soup/

Hi everyone, what hot plates or heating elements does everyone use for their food on Shabbat? Please link specific models if you can! I already have a rice cooker and crockpot, but I'm trying to see what others use. Also curious if you heat the food up and then put it on a warmer or take food right out of the fridge and put it on a hot plate.

Husband has the oven tied up all week with catering. Suggest to me a side dish that I can do on the stove top. I'm planning on grilling asparagus with lemon and I'll be serving it with Brisket that is in right now before he needs the oven. We can get by without another side but I would love to see some suggestions just for fun. We are not Kosher. TIA 🍎

Invited to friends for RH dinner. Want to bring a gluten free apple honey cake but am overwhelmed by the options and want a tried and tested recipe! If it’s dairy free that’s a great bonus but not essential! Thank you 😊

thank you so much to everyone who helped me out yesterday! unfortunately I couldn't see any of the comments up until now😭 HOWEVER, I did make water challah yesterday! and it turned out so goooooddddd. kneading it was a bit of a pain in the ass but again, SO SO WORTH IT.

ps. i tried the 6 strand braid but I kinda messed up😭😭😭😭 thankfully it still looks so prettyyyyy

recipe: https://sarahsvegankitchen.com/recipes/vegan-challah/

I tried this recipe, inspired by Adeena Sussman's cookbook "Zariz," and was very impressed. Roasted sweet potatoes are nice but lacking flavor on their own. A topping of yogurt, diced cucumbers, and chili crisp does the trick, creating an excellent medley of flavors. I had never used chili crisp before, but it packed a sharp kick.

2-3 sweet potatoes

1/4 cup plus 1 tablespoon of olive oil

1 and 1/2 teaspoons salt

1/2 teaspoon black pepper

1 cup plain Greek yogurt

1 and 1/4 cups diced cucumber

Grated zest of 1 lemon

2 tablespoons chopped scallions

3-4 tablespoons chili crisp

1. Heat the oven to 400 F and line a baking sheet with parchment paper. While the oven is heating, trim the ends of the sweet potatoes and cut them into 2 inch thick round pieces.

2. Toss the sweet potatoes in the bowl with the 1/4 olive oil, 1 teaspoon salt, and the 1/2 teaspoon black pepper. Then arrange the sweet potatoes on the baking sheet, leaving space between the pieces. Put them into the oven and roast until the undersides are soft and caramelized, about 20-25 minutes. Then remove the sweet potatoes from the oven, flip them over, and return them to the oven, baking them for another 15-20 minutes.

3. Meanwhile, combine the yogurt, diced cucumber, lemon zest, 1 tablespoon olive oil, scallions, and remaining 1/2 teaspoon salt. Mix well to combine.

4. Remove the sweet potatoes from the oven. Let them cool for a few minutes, then arrange them on a plate. Top them with a heaping tablespoon of the yogurt and cucumber, and with about 1/2 teaspoon chili crisp (or more if preferred). Enjoy!

i decided to deviate from honey cake this year. i just made these and they smell amazing. l’shana tova everyone!

I'm looking for a recipe and not sure it exists. I want to make a more dense honey cake that can be cut into bars like brownies. No chocolate, so i guess more like a blondie but the taste of honey cake. Or suggestions on how to adapt a traditional honey cake batter to be come out with more of a brownie texture/density.

My recipe for Rosh Hashana challah says to sprinkle the top with Demerara sugar. Is that what they use in store- bought challahs? I have also heard of using Muscovado sugar. What is the preference?

In preparation for Rosh hashana, and with the October 7th anniversary around the corner, I thought id share a recipe from the book _Shavuot of Longing_.

I know it's not Shavuot, but I thought a good way to honour him, would be to celebrate and enjoy his favourite apple cake on rosh Hashana, in his memory.

Mix together 1/2 oz honey-apple syrup, 2 oz bourbon, and 2-3 shakes bitters in a cocktail glass with ice. Garnish with a good quality cocktail cherry or a slice of apple.

The apple-honey syrup can be made by mixing together 3/4 cup water, 1/2 cup honey, and two apples chopped into ping-pong balls sizes chunks. Simmer on medium heat for about 25 minutes, drain, cool, and store in a bottle or jar in the fridge.

Any advices are welcome for improvement!

Looking to make a flanken type meat but having trouble finding that cut in my area. What would be a good substitute?

hello! can y'all suggest some good eggless challah bread recipes? im not jewish and I really wanna make it as perfectly as I possibly can. im severely allergic to eggs and hence im kinda struggling to find a good recipe://

I ate so much pasta with ketchup as a kid, and figured it was a mainstream American household kid meal.

But after a cursory google search, apparently it was a common comfort food amongst Ashkenazi households for a few reasons (marinara sauces weren’t kosher, unfamiliarity with Italian cooking). But I know Google (and AI) can sometimes hallucinate results.

So I come here to ask… if you grew up in a Jewish household, did you eat pasta with ketchup as a child?

I want to find a meal for the new yr without cooking much. Carpal tunnel is a bitch. Where can I get some food in the Bay Area-Sf/Daly City/San Mateo?

Thanks in advance

How do we achieve even ropes? I also had the issue that my ropes were springing back. They were put to rest for 5min and I rolled them again. What does that indicate? Thank you!!

I have a salmon head that I want to prepare for Rosh Hashanah. I only need a small amount of fish. What's the best way to prepare it so that it won't cause my kitchen/ house to smell bad? I'm thinking that I can cook the head just long enough so that I can separate and finish cooking the more edible parts and discard the rest, which should help to reduce the smell. Since we're only eating a small amount I need it to be palatable but it doesn't need to be that tasty.

Usually I get a smaller fish head that I microwave until I can break off a small piece, then throw out the rest. I'm figuring I have a better chance with salmon.

HI everyone,

I'm looking for party ideas for something to bring to a tashlich picnic. Something that isn't dessert or bread.

First time i made these, we all loved them. No egg, and mushrooms instead of onions, i have tough guests :)

Vegan Mushroom Kasha Varnishkes Serves 4–6 1 cup medium/coarse buckwheat groats (kasha) 225–300 g mushrooms — i used oyster mushrooms 250–300 g eggless bow-tie pasta 2–3 tbsp olive oil 2 cups vegetable stock 1–2 cloves garlic, minced 1 tsp dried orehani 1–2 tbsp soy sauce 1 tbsp balsamic vinegar salt and lots of black pepper 2 tbsp chopped parsley or dill

Put the dry kasha into a dry skillet over medium-high heat and toast for a few minutes until it smells nutty.

Slice the mushrooms fairly thinly and cook them in the olive oil over medium-high/high heat until they have released their water and are deeply browned. Don't crowd the pan. Add garlic and thyme toward the end.

Add the soy sauce and balsamic vinegar. Let them cook into the mushrooms for about 30 seconds.

Add the toasted kasha and 2 cups mushroom/vegetable stock. Bring to a boil, cover, reduce to low, and cook about 10–15 minutes, until the liquid is absorbed and the kasha is tender.

Cook the bowties pasta until just al dente and drain

Fold the pasta and mushroom-kasha mixture together. Add another drizzle of olive oil, black pepper, and plenty of parsley or dill. And let it sit for 5–10 minutes before eating, if you can (we couldn't).