To prepare syrup, place 1/2 cup honey and apple juice in small saucepan over medium heat; heat through. Set aside and keep warm. Melt butter with remaining 1/4 cup honey in large nonstick skillet over medium-high heat. Add apples; cook and stir about 4 minutes or until apples are lightly caramelized and crisp-tender. For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.

In a medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder. In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt. In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites. Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter. Bake at 325°F for 45 minutes, or until cake starts to pull from side of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack. Serve warm or at room temperature.

*Strictly kosher kitchens should be sure to use certified kosher for Passover products.

2 cups	nonfat milk
1 cup	all-purpose flour
2	egg whites
1	egg
1 tablespoon	honey
1 tablespoon	vegetable oil
1/8 teaspoon	salt

Combine all ingredients in a blender or food processor; blend until smooth. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.

2 cups	whole wheat flour
1 tsp.	salt
1 tsp.	soda
2 Tbsp.	honey
1 cup	buttermilk
1 egg	slightly beaten

In large mixing bowl, combine flour, salt and soda. Make well in center. Add honey, buttermilk and egg. Stir just until moistened. (Batter will be soft.) Place in greased 1-quart casserole. Bake at 375°F 20 to 25 minutes. Cool completely before slicing.

1-1/2 teaspoons	dried thyme, divided
1 package (16 oz.)	hot roll mix
1/2 cup	sun-dried tomatoes
	warm water
1 cup	chopped onion
1 clove	garlic, minced
1 tablespoon	olive oil
1/2 cup	chopped walnuts
4 tablespoons	honey, divided
1 tablespoon	cider vinegar
1 tablespoon	flour
1/2 teaspoon	salt
	pepper, to taste
1 tablespoon	water

Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Saute onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14x12-inch rectangle on floured board; transfer to greased baking sheet. Make cuts 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350°F 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling.

*If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.