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Honey Pumpkin Pie

2 eggs beaten, 1-3/4 cups pumpkin, 3/4 cup honey, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1-2/3 cups milk

Mix ingredients in the order given. Pour into a 9" unbaked pastry shell. Sprinkle with nutmeg. Bake at 350 degrees F for 1 hour or until knife inserted in the center comes out clean. Hint: spread honey over acorn squash rings halfway through baking time for a simple glaze.

Honey Almond Shortbread

1 cup butter, 1/3 cup honey, 1 tsp vanilla, 2-1/2 cups all purpose flour, 3/4 cup chopped & toasted almonds

Cream butter, honey & vanilla until fluffy. Add flour one cup at a time, blending well after each addition. If the mixture becomes too stiff, knead in remaining flour by hand. Work in nuts. Pat dough into shortbread mold or ungreased 9" iron skillet. Score the surface to make 16 pie shaped triangles so the shortbread may be divided for serving.

With a fork, prick deeply into the scores. Bake at 300 degrees F for 30-40 minutes. Cool for 10 minutes. Remove from pan, cut into wedges while warm, and serve.

(makes 16 wedges)

Honey Cranberry Butter

1 cup butter or margarine (softened), 1/4 cup chopped fresh cranberries, 1/4 cup honey, 1/4 cup prepared cranberry sauce, 2 tbsp ground walnuts, 1 tbsp milk, 2 tsp grated orange peel

Whip butter until pale yellow. Add cranberries, honey, cranberry sauce, walnuts, milk & orange peel. Whip until light pink in color.

Note: frozen cranberries may be used in place of fresh. Chop before thawing.

(makes 1-1/2 cups)

Honey Ribbon Cookies

2/3 cup honey, 1 cup butter or margarine, 1 tbsp grated orange peel, 2-1/2 cups flour, 1 tsp salt, 1 tsp baking powder, 2 oz semi-sweet chocolate (melted)

Gradually beat the honey into butter, add orange peel. Combine flour, salt and baking powder. Stir into the honey mixture. Remove 1/3 of the dough to separate bowl. Stir in melted chocolate, mix thoroughly.

Line one 9" square pan and one 9"x5"x3" loaf pan with waxed paper. Flatten chocolate mixture in the loaf pan, flatten the remaining dough in the square pan. Refrigerate about 30 minutes or until firm enough to handle.

Using wax paper, remove the dough to the cutting board. Cut 9" square in half. Place the chocolate layer in the middle between the 2 cut halves. Press lightly together. Wrap & refrigerate at least 4 hours or until very firm. Cut into 1/8" thick slices, cut each slice in 2 pieces crosswise. Place 1" apart on an ungreased baking sheet. Bake at 375 degrees F for 7-8 minutes, or until golden brown. Remove and cool on a rack.

(makes 78 servings)

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