Raphael Stevens

By The Nosher | Contributor Total Time: 2 hours 30 minutes Yield: 3 loaves Ingredients For the dough: For the chocolate filling: For the streusel topping: Instructions Notes About The Nosher The Nosher your go-to guide for everything about Jewish food. The Nosher covers it all: an array of traditional recipes from… More

Recipe Courtesy of Culinary.net 1/2       cup shortening 1          cup sugar 1          egg 1          teaspoon vanilla extract 2 1/2    cups flour 1/4       teaspoon salt 1/2       teaspoon baking soda 1/2       cup Greek yogurt 3 3/4    cups powdered sugar 1/2       cup butter 3          tablespoons milk 2          teaspoons coconut extract 1          cup shredded… More

By Family Features | Contributor In a holiday season crowded with everything from mouthwatering cakes to cookies and pies. Here’s the secret to spicy, sweet cupcakes that “sleigh” at the dessert table: These gingerbread cupcakes with honey cream cheese frosting swap molasses for raw honey to deliver bold flavor and… More

Recipe courtesy of Beef Loving Texans Cook time: 4 hours Servings: 30 6-8 pounds prime rib 2 tablespoons kosher salt 2 tablespoons coarse ground black pepper vegetable oil spray Season prime rib generously with salt and pepper. Lightly coat grill grates with vegetable oil spray. Close cooking chamber lid. Place… More

Prep time: 15 minutesCook time: 13 minutesServings: 122          cups finely ground graham crackers1/2       cup melted unsalted butter2          tablespoons brown sugar2          cans (15 ounces each) Green Giant 100% Pure Pumpkin1          jar (7.5 ounces) marshmallow fluff1          teaspoon pumpkin pie spice1          container (8 ounces) whipped topping4          cups mini marshmallows1/2       cup mini semi-sweet chocolate chipsIn medium mixing bowl, stir graham crackers, butter and brown sugar until evenly moistened. Press into bottom of 9-by-13-inch oven-safe dish. Refrigerate.In large mixing bowl, combine pumpkin, marshmallow fluff and pumpkin spice. Use hand-mixer to beat until just combined.Using spatula, fold whipped topping into filling. Pour filling over crust and smooth evenly. Cover and refrigerate 3 hours.Turn oven to broil. Top pie with mini marshmallows and chocolate chips in single layer and broil 2-3 minutes, until marshmallows are toasted. Allow pie to cool 10 minutes before slicing into squares.Editor’s Note: Get additional delicious recipes at greengiantvegetables.com. More

By Family Features | ContributorServings: 81          full turkey breast (6-7 pounds), bone in, skin on, fully thawedkosher saltfreshly ground black pepperGlaze:1/2       cup Busy Bee Raw Honey1/2       cup orange juice2          teaspoons Dijon mustard3          tablespoons apple cider vinegar1          teaspoon kosher salt1          teaspoon freshly ground black pepper3          sprigs fresh thyme1          clove garlic, peeled and crushedPreheat oven to 500 F.Season turkey liberally on both sides with salt and pepper; let sit at room temperature 1 hour in large roasting pan with roasting rack.To make glaze: In medium saucepan over high heat, combine honey, orange juice, mustard, vinegar, salt, pepper, thyme and garlic.Bring to boil then reduce heat to medium and simmer 15 minutes, or until reduced by two-thirds.Remove from heat and set aside.Place roasting pan in center of oven and reduce temperature to 350 F.After 45 minutes, brush on layer of glaze. Cook 10 minutes.Brush on another layer of glaze. Cook 10 minutes.Brush on one more layer of glaze, cooking until internal temperature of turkey registers 165 F.Remove from oven and let rest 30 minutes.Cut meat from bone, slice and drizzle with remaining glaze before serving.Author’s Note: The secret ingredient is Busy Bee Raw Honey, sourced entirely in the U.S., tested for safety, quality and three times for purity. Each bottle comes with a peel-away back label and Real Honey Code so you can trace your honey’s journey from flower to hive to your holiday table.Discover more festive recipe ideas and where to find this traceable raw honey by visiting BusyBeeHoney.com. More

By Family Features | Contributor1/2       cup carrots, chopped1/2       cup celery stalks, diced1          cup shallots, chopped3          tablespoons butter30        ounces canned pumpkin (not pie filling)6          cups chicken or vegetable broth1/2       teaspoon ground cloves1/4       teaspoon ground allspice1/4       teaspoon ground ginger1          cup heavy cream1/4       cup Busy Bee Raw Honey            salt, to taste            pepper, to tasteparsley (optional)red pepper flakes (optional)In stockpot, saute carrots, celery and shallots in butter until slightly browned.Add pumpkin, broth, cloves, allspice and ginger.Bring mixture to simmer and cook about 20 minutes.Remove from stockpot and puree using immersion blender.Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.Garnish with parsley and red pepper flakes, if desired.Editor’s Note: Using the Real Honey Code found on every bottle, you can trace your honey’s journey from hive to shelf. Tested three times for purity, each peel-away label reveals when and where the honey was made, bringing its origin story straight to your table.To find more information and availability, visit BusyBeeHoney.com. More