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Honey-Kissed Chocolate Drop Cookies

1 cup honey, 6 tbsp butter or margarine (softened), 2 cups all purpose flour, 1 cup unsweetened cocoa powder, 1/2 tsp baking soda, rainbow candy sprinkles, chocolate candy kisses

In a medium bowl, cream honey and butter until light & fluffy. Beat in flour, cocoa powder and baking soda. Pour rainbow sprinkles into a separate bowl.

With hands, shape dough into 1" balls. Drop the balls into the rainbow sprinkles and roll gently to coat. Place the balls on a well greased baking sheet and gently press one chocolate kiss into the center of each cookie.

Bake at 350 degrees F for 10 minutes. Do not overbake. Remove cookies from sheet & cool on a wire rack.

(makes 3 doz cookies)


Old Fashioned Oatmeal Pie

3/4 cup honey, 2 beaten eggs, 3/4 cup quick cooking rolled oats, 3/4 cup coconut, 3/4 cup dried cranberries, currants or raisins, 3/4 cup chopped walnuts, 9" unbaked pie shell, whipped cream if desired

Combine all ingredients except the pie shell & whipped cream. Mix well. Pour into the pie shell. Bake at 350 degrees F 40-45 minutes or until the filling browns and a knife blade inserted near the center comes out clean. Cool.

Top with whipped cream and serve.

(makes 8 servings)


Honey Fruit Truffles

6 oz unsweetened chocolate chopped fine, 1/2 cup honey, 2 tbsp butter or margarine, 2 tbsp heavy cream, 1/2 cup dried apricots chopped fine, 1/2 cup unsweetened cocoa powder

Combine chocolate, honey, butter and cream in the top of a double boiler. Cook over a medium heat, stirring constantly until chocolate is melted & smooth. Stir in apricots. Refrigerate for 1 hour or until mixture is firm.

To form truffles, roll rounded tsp fulls into balls. Roll each ball into cocoa powder. Store in an airtight container until ready to serve.

(makes about 24 truffles)


Mexican Coffee

4 cups hot espresso style coffee, 3/4 cups half & half, 1/2 tbsp honey, 2 tbsp unsweetened cocoa, 1 tsp ground cinnamon, sweetened whipped cream, chocolate shavings

Combine coffee, half & half, honey, cocoa and cinnamon in a blender and blend 1 minute on HIGH. Pour into mugs, garnish with whipped cream and chocolate shavings.

Note: hot strong coffee can be substituted for espresso.

(makes 4 servings)


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