If you love Tortes, but have been looking for a lighter filling, rather than the traditional butter cream one, this is a great recipe for you.  The cake layers are very thin, and the filling is mostly apples, with a nice caramel glaze.

My sister-in-law shared this recipe with me, and I tried my best to convert the metric measures to cups, and spoons.

She actually has  a nice collection of really great recipes, but they need some modifications here and there, to make them more precise.

This torte is quite easy to assemble, and to cut into serving pieces, since it is in a sheet cake form, rather than the usual round shape.

Torte Ingredients:

• 4 cups flour, all purpose
• 1 cup sugar, granulated
• 2 cups butter, unsalted
• 3 egg yolks
• 3 Tbs sour cream
• 2 tsp. vanilla extract
• 1/8 tsp. salt
• 3 tsp. baking powder

Torte Directions:

1. Sift the flour with baking powder, and salt.
2. Set aside.
3. Grate the butter on a large eye grater, over flour.
4. Using a pastry cutter, cut together the flour and butter.
5. Set aside.
6. Beat the egg yolks with sugar, until light and fluffy.
7. Mix in vanilla extract, and sour cream.
8. Add egg mixture to flour mixture, and form dough.
9. Divide dough into 3 equal parts.
10. Grease and flour, three sheet cake pans, 9 x 13 x 2.
11. Spread evenly 1/3 portion of the batter, in each pan (I placed scoops of the batter all over the pan, then using the back of a spoon, I spread the batter evenly over the bottom of the pan).
12. Preheat the oven to 350 degrees F, and bake the cakes for 15-20 minutes, until golden.
13. Remove from the oven, and cool off in the pans, loosening up around the edges for easier removal.

Apple Filling Ingredients

• 8 apples, pared, cored, and shredded on a large eye shredder (I used 4 Granny Smith, and 4 Gala)
• 1 single package of lemon, or orange jello ( I used orange, but next time will try the lemon)
• 1 Tbs. of butter
• 1 tsp. of lemon juice

Directions for Apple Filling:

1. Heat a large frying pan, melt the butter to coat the bottom of the pan.
2. Mix in shredded apples.
3. Lower the heat to medium, cover pan, and saute for 10 minutes. Mixing occasionally.
4. Mix in the jello powder, and lemon juice.
5. Remove from the heat, and set aside to cool off.
6. Remove one of the cakes from a pan, and lay it on a serving platter, or tray (I used a large cookie sheet, lined with aluminum foil).
7. Divide the apple filling in half.

7.  Spread first half of the filling over the first cake.

8.  Place the second cake over the filling.

9.  Spread the second half of the apple filling over this cake.

10.  Cover it with the third cake.

11.  Set aside.

Caramel-Nut Glaze Ingredients:

• ¾ cup chopped nuts (I used Pecans)
• ¾ cup sugar, granulated
• 3 Tbs. milk
• 3 Tbs. honey
• 5 Tbs. butter

Directions for Caramel-Nut Glaze:

1. Mix all ingredients in a sauce pan.
2. Bring to boil, and cook for 1 minute.

3.  Pour hot glaze over the top of the cake, and spread evenly.

4.  Cool slightly, and score the top of the glaze all the way through, to the first cake layer, to prepare for easier

cutting into serving pieces, later on.

5.  Once the glaze cools completely, you may continue to cut through the other layers of the cake, to form  serving

pieces.  Otherwise, may cover the cake with aluminum foil, and store it in the refrigerator, until ready to serve, at

which time you will cut it up into serving pieces.
TIP: This cake is firmer right after assembly, but later on the cake layers pick up the moisture from the apple filling, and become very moist.  The Caramel/Nut glaze tends to separate slightly away from the top of the cake, so for serving ease, I arranged my serving pieces on a serving platter, in individual cupcake liners.  For a better presentation, I trimmed about 1/2 inch of f ,  from all the sides of the cake, before cutting it into serving pieces.

Ukrainians (as also  many other Europeans) use honey in cooking, baking, and home remedies to treat almost anything.  My dad would always concoct some home remedy with the use of honey, but then again, one of his hobbies was beekeeping.

I love honey cake, but especially more so around the holidays.  There is something very soothing about having hot herbal tea with a piece of honey cake, on a cold winter day, which is perfect around Christmas.

Here is my favorite recipe for a honey cake, which I call “Never Fail”, as it never has failed me yet.

You can use a little bit of creativity, and turn one plain honey sheet cake into  three different cakes.

Original honey sheet cake.

One third of the honey cake is iced with chocolate ganache and walnuts, second part will remain plain, and third part will also be iced with chocolate ganache.

Once the three sections are separated, the plain one is sprinkled with powdered sugar before serving. One section is layered with two layers of white frosting flavored with Bailey’s Irish Caramel Cream liquor,  and the third section is layered with one layer of chocolate icing flavored with rum.

Cake Ingredients:

• 3 large eggs
• 1 cup light brown sugar
• 1 cup vegetable oil
• 1 cup honey (wild flower, or clover, not buckwheat)
• 1 cup sour cream
• 2 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon, ground
• 1/2 tsp cloves, ground
• 1/4 tsp allspice, ground
• 1 tsp vanilla extract
• Chopped nuts (optional)
• Powdered sugar (optional)

Directions:

1. Beat eggs and sugar until thick.
2. Add vegetable oil, honey, and sour cream.
3. Beat well.
4. Mix flour, baking powder, baking soda, cinnamon, cloves, and allspice.
5. Gradually mix it into the liquids.
6. Add vanilla, and mix well.
7. Grease and flour two loaf pans, or a 9 x 13 sheet cake pan (I use the sheet cake pan).
8. Preheat oven to  350 F.
9. Pour batter into the pans. Sprinkle nuts over top (optional).
10. Bake on the middle oven rack for 40-50 minutes.
11. Remove from the oven, and cool in pans for 10 minutes.
12. Remove from pans onto wire rack, and cool completely.
13. Sprinkle top with powdered sugar before cutting to serving pieces.

If you decide to make it into a torte, this is the time to cut it into layers, and spread you favorite filling.

Wrap the torte in foil, or saran wrap, and keep it refrigerated.

Honey cakes also freeze very well.

Enjoy.

TIP: You can turn this plain honey cake into a torte, by cutting horizontally in half, or more layers, and layer it with your favorite butter icing.  You can frost the sides as well, but it will be fine just leaving them plain, and pouring chocolate or vanilla glaze over the top and letting it drip down the sides.

Honey is such a versatile food staple. It may be used as a sweetener in teas, a flavor enhancer in fruit dips, used in homemade cough syrup, as well as  in cooking and baking by practically every country in the world.

Today I will share a recipe for a Seven Layer Honey Sheet Cake, which I extensively modified to my own taste, using  a basic recipe from a long time friend.

This cake not only presents itself nicely, but it also has a great flavor.

Sheet cakes are so much easier to bake and assemble than tortes, yet they still can look very presentable and appetizing.  You can be very creative with cutting up sheet cakes, by making individual servings, bite size samplers, diamond, square, or rectangular shapes.

This sheet cake starts off on a crisp side right after baking, but once layered with the filling, it begins to soften up.  It is very important to keep the filling refrigerated until ready to use.  Also, once all the layers are completed, the “torte” needs to be fully wrapped in foil paper, and stored in the refrigerator until serving time, to prevent melting down of the filling, and saturating the cake layers with moisture (see TIP below the post, for important suggestions).

Cake Ingredients:

• 1 cup honey
• 2 cups flour
• 2 eggs
• 1 cup brown sugar(or less if you prefer less sweetness)
• 3/4 cup Canola oil, or your favorite vegetable oil (not olive oil)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves, ground
• 1/8 tsp allspice, ground

Directions:

1. Mix eggs and sugar until thick, and light yellow color.
2. Mix in honey, then add oil, and mix well.
3. Mix the flour with baking powder, baking soda, salt, cinnamon, cloves and allspice.
4. This batter is thicker than cake batter, so you will need to spoon it into the cake pans.
5. Prepare 2 sheet cake pans 10 x 18, by lining them with parchment paper (dab lightly the bottom of the pan with vegetable shortening, before laying down the parchment paper, so it stay down better).
6. Divide the batter into two portions, and spread evenly in each pan.
7. Preheat oven to 300 F, and bake each cake for 15 minutes, on the middle rack.
8. Do not test the cake for readiness, since it is very soft, and will drop down.
9. Remove it from the oven, and cool in the pan for 10 minutes.
10. Invert on a cooling rack (handle with care, as the cake is crispy), carefully peel off parchment paper.

Prepare filling.

Filling Ingredients:

• 1 1/2 cup butter, softened (not melted)
• 1 packet Dr. Oetker Original Vanilla Sugar, or 1 tsp vanilla extract
• 1 cup powdered sugar
• pinch of salt
• 2 tsp lemon juice
• 2 1/2 cup Cream of Wheat, cooked and cooled
• Apricot Jam

Directions:

1. Cook the Cream of Wheat, by bringing to boil 4 cups of water (I used 3 cups of water and 1 cup of milk)
2. Add pinch of salt.
3. Mix in  1 cup of Cream of Wheat.
4. Cook for 2 1/5 minutes, stirring continuously, to prevent from burning on the bottom.
5. Remove from heat and cool completely. (I spooned it  out onto two dinner plates, for faster cooling)
6. Mix butter and sugar until evenly creamy.
7. Add 2 1/2 cup of cooled Cream of Wheat, and mix well.
8. Mix in vanilla and lemon juice.
9. Divide filling into 3 parts.
10. Cut each sheet cake in half, parallel to the shorter edge. This will give you 4 smaller pieces to work with, rather than two large ones, as well as a chance to form 7 layers.
11. Spread first cake layer with one portion of the Cream of Wheat filling.
12. Spread the second cake bottom side with Apricot jam, very sparingly, just barely covering it.
13. Place the jam side on top of the cream filling.
14. Repeat this process with the remaining cake layers and filling.
15. Immediately wrap the cake well in foil paper, and store in the refrigerator until ready to serve, to prevent the filling from melting down, and softening the cake layers too much.
16. Before serving, trim off 1/2 inch from all sides, to make them even.

14.   Sprinkle powdered sugar on the top layer of the cake.

15.  Using a serrated knife, cut sheet cake into serving pieces of your choice.  Since this cake is quite sweet, I would

recommend to cut it up into small serving pieces,  and arrange them on a platter, rather than serving it individually.

TIP: If you prefer less sweetness in this cake, you may decrease the amount of brown sugar from 1 cup to 3/4 or even 1/2 cup.

Due to the type of filling and multiple filling layers, the cake layers absorb the moisture from the filling, which cuts down on a successful storage time of this cake.  For best results you should keep the cake well wrapped, and refrigerated, but for no longer than 2 days before serving.

Once left at room temperature, it is best to keep in UNCOVERED, so it starts loosing moisture rather than retaining it.  I tested a couple of pieces uncovered at room temperature for 24 hours, and they were moist but not mushy, however the other pieces stored under a plastic wrap were extremely moist, thus not a recommended way of storing.

I would not recommend this cake for freezing, since the cake layers become very moist after thawing.  Not as mushy as the ones stored in a plastic wrap, but much softer than the fresh pieces left open at room temperature.

Rosh Hashanah, means “Head of the Year”, in Hebrew, hence a New Year celebration.

This year Rosh Hashanah begins at sundown on Wednesday, September 8th, and is celebrated through Thursday and Friday.  It is a religious holiday, thus  regular services at the synagogue, plus the use of apples dipped in honey as part of the meal, to start the new year on a sweet note.

I would like to extend my warm wishes of happiness, health and prosperity to all my friends who celebrate this holiday.

I already posted my favorite Caramel Apple Dip recipe, which is perfect for Rosh Hashanah, since it contains apples and honey, and it is quite delicious.

Today I will post my recipe for a Jewish Apple Cake, which was given to me by a friend of mine a couple of decades ago.  I am not sure why the word “Jewish” is in the name of this recipe, so if anyone is familiar with how it got the  name, please share it will all of us.

Ingredients:

• 2 cups granulated sugar
• 4 eggs
• 1 cup canola or vegetable oil
• 1/4 cup orange juice
• 2  1/2 tsp vanilla extract
• 1/4 tsp salt
• 3 cups sifted, all purpose flour
• 3 tsp baking powder
• 6-8 medium size apples (I use Granny Smith), peeled and sliced
• 3 tsp cinnamon
• 3 Tbs sugar (to sweeten apples)
• 1 tsp lemon extract, or lemon juice
• Powdered sugar (optional, for dusting the top of the cake)

Directions:

1. Wash and peel apples.
2. Into a large bowl, slice apples to thin slices (use slice section of a grader, or food processor),
3. Add cinnamon, 3 Tbs sugar, and lemon extract/juice.
4. Fold in well, to coat the apples.
5. Set aside.
6. In a large mixing bowl,using a mixer, mix 2 cups sugar with 4 eggs, until thickened and light creamy yellow color.
7. Mix in oil, orange juice, salt, and vanilla extract.
8. Mix flour with baking powder.
9. Slowly keep on adding to the creamed eggs, and keep on mixing until all flour is used up.
10. Grease (I used Crisco shortening) well a 9×12 cake pan, or bundt cake form, and flour generously to prevent the batter from sticking:

11.  Pour 1/2 of the batter into the pan.

12.  Cover with apples, and smooth the top to keep it evenly spread out.

13.  Pour in the second half of the batter, over the apples.

14.  Bake at 350 degrees F, for 60 minutes (if the top start browning too much, cover loosely with aluminum foil.

15.  Cool in a cake pan for 10 minutes, then remove onto a cooling rack until cooled completely.

16.  Sprinkle powdered sugar over the top of the cake, or sugar glaze, or caramel glaze , if that is what you like.

17.  Cut to serving pieces, and enjoy!

TIP: If you like some crunchiness in this cake, you may add 1 cup of raisins to the apples, and 1/2

cup of walnuts to the batter.

photo credit: cdsessums

I enjoy reading about natural ways of helping our body to stay healthy, heal itself, and even cure itself of various ailments.  The pharmacists in my family do not support my theory of homeopathic treatments, and have a rather very strong opposition towards these type of remedies.

However, I came across an article once, which stated that grapefruit juice does not mix well with some medications, and here is what my daughter told me from her professional medical knowledge:

“It is true that Grapefruit and grapefruit juice prevent metabolism of many medications and it would make sense that it also inhibits metabolism of other things.  However, I don’t believe that estrogen is metabolized by the CYP450 enzyme system in the liver as there are no food-drug interactions of estrogen replacement medications and grapefruit products”.

Grapefruit and grapefruit juice, being natural food items, are good for you for one thing, but could also be bad at other times.  This type of news  makes me think twice about other natural ways of healing, but then again, one should always check with a medical professional, before trying to treat themselves in any way, whether is it naturally or chemically.

My parents and grandparents had a broad knowledge of numerous herbs, and their myriad applications to treat the common cold, soar throat, headache, backache, skin conditions, and even prepare natural hair coloring products.

I am a strong believer is the power of garlic, and a bowl of homemade  chicken soup, plus lots of hot herbal tea with honey, to help the system fight the common cold.   If it will not help you,  it sure will not hurt anything.

Actually, my own pediatrician told me that the best cough syrup for children over 12 months old (children under 12 months should not consume honey), is a mixture of 2-1 ratio of honey and fresh lemon juice, administered by 1-2 teaspoons every couple of hours. I used this natural syrup on my children, and it was quite helpful, and it tasted good as well.

My mom would always prepare for us some hot Chamomile tea with honey, to sooth an achy stomach, or to calm us down before bed time.

A friend of mine from India, suggested a tea made out of hot water and 1/8 teaspoon of Turmeric powder, to get rid of laryngitis. It is not the most tasteful mixture, but I used it for about 3 days, and it definitely helped me to get my voice back.

Vick’s Vapor Rub is another “friend” of mine.  When my sinuses are really bothering me, I massage it gently, before bed time,  into my sinus area in my upper cheeks, cover that area with a warm, damp wash cloth and a heating pad, and it feels very soothing and relaxing, and definitely helps to clear the air passages, thus relieve stuffiness.

My neighbor told me that she chews on Peppermint leaves, rather than chewing gum.  I does create a nice refreshing feeling you your mouth.

Also, to prevent motion sickness, it is helpful to chew on fresh ginger root. And when flying with small children, to prevent their ears from popping, due to the change in air pressure, let them suck on a pacifier.  Chewing gum,  helps adults to avoid this temporary annoying discomfort.

My grandmother had a Linden tree in her yard, and picked off the blooms, sun dried them, and made tea from these,  to sooth an annoying dry cough.

However, once should be very cautious about herbs, and learn its origin, as some of these might be grown in less than healthy or even sanitary conditions, thus exposed to contamination.  

Herbs are not controlled by the FDA, so you have to do the homework before you buy them, and use them.

Your own herb garden is the best place to get your herbs from.

I would be curious to hear about your home remedies, which you have used and found helpful.  Please share them with all of us.

This is a follow up to my previous post about The Pampered Chef, and the party food recipes.

The Honey-Apple Brie Bites were absolutely delicious, and so elegantly presented in prepared mini phyllo shells.  These ready made phyllo cups are readily available at any grocery store, and they come in three colors: natural, red, and green.  The chef selected the natural color, to complement the red apples she used in this recipe.

Ingredients:

• 1 tsp lemon zest
• 1 cup toasted walnuts, coarsely chopped
• 2 medium red baking apples such as Jonathan, cored, and finely diced
• ¼ cup honey
• 1 4-in round Brie, or Camembert cheese with rind, cubed to ½ inch pieces
• 2 pkg prepared mini phyllo shells (30 shells total)

Directions:

1. Preheat the over to 400°F.
2. Set you phyllo cups on a baking sheet, lined with parchment paper.
3. Mix gently the apples, walnuts, zest and honey.
4. Place one cube of Brie in each phyllo cup.
5. Using a Small Scoop, cover the Brie with one scoop of the apple mixture.
6. Bake 6-8 minutes, or until cheese is melted.
7. Serve warm.  (They are still as delish cold).

Tip:  My friends mentioned that this recipe would be great for Rosh Hashanah, since apples and honey are being served in abundance during that holiday.  You will agree that these type of appetizers are great for any occasion.

All gadgets and cookware used, are offered by The Pampered Chef.

With the upcoming holidays like St. Nicholas Day,  Hanukkah, Christmas, and New Year, there will be lots of parties to attend, and lots of party foods to prepare and sample.  I will contribute by posting some of my favorite recipes for these occasions.

At our latest family gathering at Thanksgiving, I prepared this fairly light caramel dip, and it was my daughter-in-law’s favorite dip.  I was so delighted, and decided to post it here for you to try and to enjoy.   It requires very few ingredients, and it is much lighter in flavor and texture, than the store bought caramel dip.  This recipe makes 2 cups of dip.

Ingredients:

1. 8 oz.  cream cheese, softened
2. ¼ cup honey
3. 2 tsp. cinnamon
4. A pinch of ground cloves (optional)
5. ½  cup Caramel Ice Cream Topping
6. 2 red apples, cored and cut into thin wedges, or chunks
7. 1 green apple, cored and cut into thin wedges, or chunks

Directions:

1. In a medium bowl, combine cream cheese, honey, caramel topping, and 1 1/2 tsp. of cinnamon.
2. Beat until smooth.
3. Chill in the refrigerator.
4. Transfer into a serving bowl, sprinkle with ½ tsp. of cinnamon.
5. Place the bowl of dip on a platter, and arrange apple pieces around it.

Tip.   We found out that a very generous dipping with an apple chunk, tastes much better than just a light dipping.

Spear the apple piece with a toothpick, and submerge it in the dip…..yummy!!!!

I added a pinch (tip of 1/8  tsp. ) of ground cloves, to enhance the flavor and complement the cinnamon aroma.