Rosh HaShanah Honey Cakes (P)

1.5 Cgranulated sugar
1.33 Ccanola oil
1.5 Choney
1.25 C hot tap water
6 tinstant coffee
.5 Cbourbon
3.5 Call purpose flour
2 tbaking powder
1 tbaking soda
1 tallspice
4 tginger
4 tcinnamon
1.5 tcloves
1 tnutmeg
1Mix hot tap water and instant coffee, set aside to “brew”
2In large bowl, beat eggs and sugar until well combined
3Stir in oil, honey, coffee mixture, and bourbon
Ronyt tip: if you measure the oil first, most of the honey will easily slide out of the
measuring cup; then use the hot coffee mixture to rinse out the rest of the honey
4Stir in flour, baking powder, baking soda, and spices until smooth (like pancake batter)
Ronyt tip: always sift baking powder and baking soda (a tea strainer works well)
5Spray pan(s) (bottom and sides) with cooking spray
Ronyt tip: use disposable aluminum “gift size” loaf pans; this recipe makes 6 loaves
Ronyt tip: stir the batter as you fill the baking pans so the honey is distributed evenly
6Bake at 300° for approximately 1 hour (until knife comes out clean)

Kimish Bread (D)


Bread Dough
5¼ Call-purpose flour
1½ Cgranulated sugar
1½ tbaking powder
¾ tsalt
¾ Cbutter, melted
6eggs, beaten
2¼ tvanilla extract
1½ Cslivered almonds
Cinnamon Sugar
¼ Cgranulated sugar
½ tground cinnamon


1Mix together flour, sugar, baking powder, and salt in a medium mixing bowl.
2Mix in melted butter, eggs, and vanilla.
3Stir in almonds (the dough will be very stiff).  Divide dough in two, form into loaves on cookie sheet, and sprinkle with some of the Cinnamon Sugar. 
4Bake in 350° oven for 30 – 45 minutes until golden brown.  Remove and immediately slice into ½” pieces.
5Arrange the slices on the cookie sheet and sprinkle with the remaining Cinnamon Sugar.  Turn oven down to 250º and bake for 15 more minutes.