Hunny Recipes

(Pre-heat oven to 350 F) 1 1/4 c Butter Flavor Crisco 1 c Granulated sugar 2/3 c Firmly packed brown sugar 1/4 c Honey 1 Egg 1/4 c Milk 1 ts Vanilla 2 ½ c Flour

(Yield: 6 dozen cookies) 1 ts Baking soda 1/2 ts Salt 1 c Quick-cooking oats Not instant or old-fashioned 1 c Flake coconut 1 c Raisins ½ c Walnut pieces broken ½ c Wheat germ (optional)

1. Cream Butter Flavor Crisco, granulated sugar, brown sugar,honey, egg, milk and vanilla until light and fluffy.
2. Combine flour, baking soda and salt. Mix into creamed mixture.
3. Stir in oats, coconut, raisins, wheat germ, and walnuts.
4. Drop rounded teaspoonfuls of dough on ungreased baking  sheet. Bake at 350øF for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack.

2 eggs ½ c liquid honey ½ tsp cinnamon ½ tsp salt 3/4 tsp nutmeg

1/4 tsp ginger 1 ½ c prepared pumpkin 3/4 c hot milk 1 tbs butter 1 pie shell

1. Beat eggs just until yolks and whites are well blended. Gradually beat in honey.
2. Add cinnamon, salt, nutmeg and ginger.
3. Pour into pie shell. Bake at 450 F for 10 minutes. Reduce temp to 350 F and continue baking for 20 - 25 minutes or until filling is firm.

Variations:
• For a richer filling use condensed milk or ½ and ½ (or a combination of both) instead of milk.
• Spiced canned filling may be used.
• If using a deep dish, double recipe.

1 cup All-Bran Cereal 1-1/4 cups 1/2% low fat 2 tablespoons 1/2% low fat buttermilk 1-½ cups whole wheat pastry flour 1 teaspoon baking soda

(Yield: 12 Muffins) 1/4 cup honey 2 tablespoons honey 1 large egg 1/4 cup raisins 1/4 cup dates, chopped

1. Combine bran and buttermilk in a bowl. Mix well; set aside for 15 minutes.
2. Combine flour and baking soda in a large bowl and stir to mix well. Add the bran mixture, honey and egg. Stir just until the dry ingredients are moistened. Fold in the dried fruit.
3. Coat muffin cups with Pam and fill 3/4 full. Bake at 350 F for 16 minutes or until a toothpick inserted in the center comes out clean.
4. Remove from pans and serve warm or at room temperature.

1. Cream thoroughly butter and sugar.
2. Add eggs, continuously creaming until light and fluffy.
3. Sift together flour, baking soda, baking powder, cinnamon, ginger, and salt.
4. Add the sifted ingredients to the egg mixture alternatively in three parts with honey, coffee, vanilla, and walnuts.
5. Poor batter into greased pan and bake about 30 minutes.

(Preheat oven to 350 F) 1/2 cup sugar 3 cups sifted all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons powdered ginger

(Yield: about 2 1/2 dozen cookies) 2 teaspoons cinnamon 1/2 teaspoon each powdered cloves and nutmeg 1/2 pound butter or margarine cut into dots 1/2 cup honey 1/2 cup honey

1. Sift the sugar, flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together into a mixing bowl.
2. Work the dots of butter into the dry ingredients with your fingertips.
3. When thoroughly worked in, add the honey and stir until blended.
4. Refrigerate for an hour, or longer if possible.
5. Roll the dough out about 1/8-inch thick on a floured board or between sheets of waxed paper.
6. Cut it into the shaped of Gingerbread Men or Houses or Pooh shapes made from tracings of the Pooh drawings.
7. Bake for 12 to 15 minutes on a cookie sheet in the preheated oven.
8. Remove form oven and, after a minute, from the cookie sheet with a spatula to cool on cake racks.

from "The Pooh Cookbook" by Virginia H. Ellison, E.P.Dutton & Co., Inc. New York

1. Butter cookie sheets.
2. Mix the honey with the peanut butter and salt and let them sit in the bowl.
3. Melt the chocolate in the top of a double boiler [or in the microwave at 50% power] with the condesed milk.
4. Pour the milk chocolate into the honey peanut butter.
5. Add the shredded coconut.
6. Drop by the heaping teaspoonful about an inch apart onto the cookie sheets.
7. Bake for 10-12 minutes.
8. Remove from the cookie sheet with a spatula while the cookies are still warm.
9. Cool on a wire rack.

from "The Pooh Cookbook" by Virginia H. Ellison, E.P.Dutton & Co., Inc. New York

1. Butter or line an 8-inch square pan or the equivalent, with wax paper or foil.
2. Melt the chocolate in the top of a double boiler over hot water [or in microwave at 50% power].
3. Stir and remove from heat when melted.
4. Add salt, honey, and condensed milk.
5. Stir to make a smooth mixture.
6. If you like, add the nuts.
7. Pour the fudge into the prepared pan.
8. Spread it evenly in the pan and smooth the top.
9. If you'd like, decorate it with nuts an inch apart.
10. Refrigerate for at least 2 hours.
11. Cut into squares.
12. Keep refrigerated but remove from refrigeration about 30 minutes before serving.

from "The Pooh Cookbook" by Virginia H. Ellison, E.P.Dutton & Co., Inc. New York

Honey takes coloring even more easily than sugar.

1. Use vegetable food coloring, the kind you buy to color the icings on cakes and for dying Easter eggs. Food colors come in red, yellow, blue, and green.
2. Shake or tap the bottle so you get one drop at a time.
3. Work up to the color you want.
4. You can also mix your colors.
5. You could also color your breakfast honey, one color for each day of the week.
6. Use small jars with airtight screw tops, so that the colored honey can be stored.

from "The Pooh Cookbook" by Virginia H. Ellison, E.P.Dutton & Co., Inc. New York

1. Follow the directions on the mix or for browning the buns.
2. Combine the peanuts and honey.
3. Stir until the chopped nuts are evenly distributed.
4. Two or three minutes before the buns are ready, take them from the oven and brush the honey-nut mixture over them.
5. Return to oven.

from "The Pooh Cookbook" by Virginia H. Ellison, E.P.Dutton & Co., Inc. New York

1 cup sugar 1/4 cup water 1 cup whipping cream 1/4 cup unsalted butter, cut into small pieces 1/4 cup honey 1/2 teaspoon salt 2 1/2 cups pecan halves, coarsely chopped 1 (15-ounce) package refrigerated piecrusts 2 teaspoons sugar, divided 1/2 (4-ounce) package bittersweet chocolate, chopped

1. Bring 1 cup sugar and 1/4 cup water to a boil in a medium-size heavy saucepan, stirring until sugar dissolves. Cover and boil over medium-high heat, without stirring, 8 minutes or until golden, swirling pan occasionally.
2. Remove from heat, and gradually stir in whipping cream (mixture will bubble with addition of cream).
3. Add butter, honey, and salt, stirring until smooth. Stir in pecans, and simmer over medium heat, stirring occasionally, 5 minutes. Remove from heat, and cool completely.
4. Unfold 1 piecrust on a lightly floured surface, and roll into an 11-inch circle. Fit into a 9-inch removable bottom tart pan. Trim edges. Freeze crust 30 minutes.
5. Spread pecan mixture into crust. Unfold remaining piecrust, and roll into a 10-inch circle. Place over mixture, pressing into bottom crust to seal; trim edges. Sprinkle with 1 teaspoon sugar. Freeze 30 minutes.
6. Bake at 400° for 30 minutes. Cool on a wire rack.
7. Place chocolate in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over tart. Sprinkle with remaining 1 teaspoon sugar.

Caroline Harris
Athens, Georgia

1 pint milk 2 tbsp clear honey 8 scoops vanilla ice-cream

1. Place milk, honey and half the ice-cream in a blender and blend until frothy.
2. Pour into all glasses and serve topped with a scoop of ice cream.