October's spooky sweet recipes

Rosh Hashanah Honey Cake

About

10–12 Servings 

Preheat oven to 350°

Cook Time: 40 – 45 minutes 

10 x 4-inch tube pan, greased and bottom lined with parchment paper

Ingredients 

1 ½ cups sugar 

1 cup honey 

½ cup oil 

3 eggs 

2 ½ cups flour 

2 teaspoons baking powder 

1 teaspoon baking soda 

½ teaspoon ground cloves 

1½ teaspoons allspice 

¼ teaspoons nutmeg 

2 teaspoons cinnamon 

½ teaspoon ground ginger 

1 cup coffee 

¾ cup chopped walnuts or almonds 

1. Combine sugar, honey, and oil. 

2. Add eggs one at a time, mixing well after each. 

3. In a separate bowl, mix flour, baking powder, baking soda, and spices. 

4. Add dry ingredients and coffee into batter, and mix well.

5. Stir in chopped nuts. 

6. Pour into a greased pan, sprinkle almonds.

7. Bake until toothpick inserted comes out clean.  

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Caroline’s Overnight French Toast 

About

8–10 Servings 

Preheat oven to 350°

Cook Time: 35–40 minutes 

9 x 13-inch pan, greased 

Ingredients

1 loaf challah bread

8 eggs

2 cups half and half

1/2 cup milk

3 tablespoons granulated sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Cinnamon Crunch Topping 

1 ½ sticks butter softened

1 cup light brown sugar packed

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¾ cup chopped pecans 

1. Arrange your challah slices in a 9 x 13 pan. 

2. In a medium bowl, whisk eggs, half & half, milk, vanilla and spices. Pour the mixture over the slices making an even coating. 

3. Refrigerate overnight or, 4 hours before baking.

4. Combine butter, brown sugar, cinnamon, nutmeg, and pecans, evenly sprinkle crunch topping on before baking. 

5. Bake until golden brown and crispy.