Recipe: Recipes Using Honey: Desserts (14)

9-12-99 Recipes Using Honey: Desserts and Breads

Debbie.D.,.AL (08:47:57) : FRUIT DELIGHT

2 cups frozen unsweetened strawberries (or other fruit partially thawed)
5 ice cubes
1 carton (8 oz.) vanilla yogurt
1 T. orange juice
1-2 tsp. sugar
1-2 tsp. brown sugar
1 1/2 tsp. honey
1 tsp. lemon juice
Cool Whip, if desired

In a blender, combine the first eight ingredients. Cover and process until smooth. Pour into glasses. Garnish with Cool Whip if desired. Serve immediately. Yield: 3-4 servings.

Debbie.D.,.AL (08:27:45) : HONEYCOMB COFFEE CAKE

1/4 cup firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine, melted
1 T. lemon juice
1 (12 oz.) can flaky biscuits
1/4-1/3 cup graham cracker crumbs (4-5 squares)
1/4 cup finely chopped nuts
2-4 T. honey

- Heat oven to 400 degrees. Grease 9-inch round cake pan. In small bowl, combine brown sugar, cinnamon, and nutmeg. In another bowl, combine margarine and lemon juice.
- Separate dough into 10 biscuits; cut each into 4 pieces. Place biscuit pieces and graham cracker crumbs in bag; shake to coat. Arrange coated biscuit pieces evenly in greased pan. With small wooden spoon handle, poke a deep hole in each biscuit piece. Sprinkle brown sugar mixture over biscuits; drizzle with margarine mixture. Sprinkle with nuts.
- Bake at 400 degrees for 12-18 minutes or until golden brown. Turn onto wire rack; invert onto serving plate. Fill holes with honey. Yield: 10 servings.

eggy/oz (07:44:03) : I normally don't use cake mix from supermarket but this came highly recommended so I gave it a try. Boy, it was yummy!

Honey Bun Cake

1 box (2-layer size) yellow cake mix
4 eggs
3/4 cup vegetable oil
1 carton (8 ounces) sour cream
1 cup firmly packed brown sugar
1 tablespoon ground cinnamon
Glaze:
2 cups confectioners' sugar
1/4 cup milk
1 tablespoon vanilla

Mix dry cake mix, eggs and oil. In another bowl, mix sour cream, brown sugar and cinnamon. Pour half the cake batter into a 13x9-inch pan. Spread sour cream mixture on top. Pour the remaining half of the batter into the pan. Take knife and swirl the mixtures. Bake 40-45 minutes in a 350 oven. Mix Glaze ingredients and pour on top of cake when it comes out of the oven

eggy/oz (07:39:33) : Low Fat Banana Honey Cake
from CHEF DU JOUR SHOW

2 cups water
1/4 cup mashed bananas
1/8 teaspoon vanilla
1 cup diced banana
1 egg
2 tablespoons honey
3 cups whole wheat flour
1/2 tablespoon baking powder

***CAROB FROSTING***
12 ounces fat-free cream cheese
3 teaspoons carob powder
1 teaspoon vanilla

***BEET FROSTING***
12 ounces fat-free cream cheese
1 teaspoon beet powder
1 teaspoon vanilla

In a small mixing bowl stir all of the ingredients until smooth. Preheat oven to 350 degrees. Mix wet ingredients thoroughly. Combine dry ingredients in separate bowl, mix thoroughly. Add wet ingredients to dry and mix well. Pour into 8-inch non-stick cake pan sprayed with non-stick cooking spray. Bake for 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out dry.
FROSTING: CAROB
In a small mixing bowl stir all of the ingredients until smooth.
FROSTING: BEET
In a small mixing bowl stir all of the ingredients until smooth.

Sara,MN (07:32:23) : Title: Pumpkin Bread Or Muffins
Categories: Breads
Yield: 3 servings

3 1/2 cup Pumpkin, pureed
1 cup Butter
2 Eggs
2 1/2 cup Flour
2 1/2 cup Pastry flour
6 tsp. Baking powder
1/4 cup Molasses
1 tsp. Cloves
2 tsp. Nutmeg
2 cup Walnuts, broken
2 cup Honey
1 cup Cream
4 Tbsp. Vanilla

Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins.

eggy/oz (07:28:36) : Honey Crunch Nut Bars (not tried)
From: November '94 Woman's Day, Grand Prize Winner La Choy recipe contest.

1/3 Cup Butter or margarine
1/3 Cup Honey
1 Cup Light-brown sugar -- packed
1/2 Teaspoon Cinnamon -- ground
1 Teaspoon Vanilla extract
2 Cans Chow mein noodles (5 oz each)
1 Can Mixed nuts (6.5 oz)

Grease a 9" square pan. Put butter, honey brown sugar and cinnamon into a 3 qt. saucepan. Stirring constantly, bring to a boil over medium heat, then boil 1 minute. Remove from heat, stir in vanilla. Add noodles and gently stir until coated. Stir in nuts. Scrape mixture into prepared pan and pat down level with wax paper. Let stand at least 1 hour before cutting bars with a large, heavy knife

Sara,MN (07:25:59) : Fresh Fig Bars
Categories: Cookies, Desserts
Yield: 24 Bars

4 cup Fresh figs, chopped
1 cup Water
1 cup Honey
Salt
2 Tbsp. Grated lemon peel
2 Tbsp. Flour
2 Tbsp. Water
2 Tbsp. Lemon juice
1 cup Shortening
3/4 cup Brown sugar; packed
2 cup Sifted flour
3 cup Quick-cooking oatmeal

- Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts. Cream shortening with brown sugar until light and fluffy. Combine flour, 1/2 teaspoon salt and oatmeal and stir into creamed mixture. Pat half of oatmeal mixture into bottom of a well-greased 9 x 13 inch pan. Spread fig filling evenly over oatmeal mixture. Sprinkle remaining half of oatmeal mixture on top and press with fork.
- Bake at 350 degrees for 25 to 30 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan.

Source: Fast and Fun Recipes Featuring Fresh Figs From California
The California Fig Advisory Board

eggy/oz (07:25:38) : Honey Almond New Year's Biscotti

1/2 cup oil
1 1/4 cups sugar
1/3 cup honey
3 eggs
3 egg yolks
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Scrapings of one vanilla bean
3 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole blanched almonds, lightly toasted
1/2 cup ground almonds
1 egg white, whisked
1/2 cup (approximately) slivered almonds

- Preheat the oven to 350 degrees. Double up two baking sheets and line the top one with parchment paper. This method is in place of insulated baking sheets.
- In a mixer, blend the oil, sugar, honey, eggs, egg yolks, vanilla, almond extract and vanilla bean scrapings.
Add the flour, baking powder, salt, and whole and ground almonds. Blend well to make a firm batter. Chill the dough at least 30 minutes before shaping.
- Form the dough into 2 logs, about 10 inches by 3-4 inches wide. Brush the tops of the logs with egg white, then sprinkle on slivered almonds.
- Bake 40-45 minutes until lightly golden and firm. Remove from the oven and cool well. Reduce the oven temperature to 325 degrees. Cut the biscotti into diagonal slices, about 1 inch thick. Rebake, turning once, about 12-16 minutes.

Makes about 20

Sara,MN (07:22:10) :

Warm Saut of Citrus Fruits with Lemon-Honey Creme Fraiche
Recipe By : the California Culinary Academy
Serving Size : 4

2 tangelos or oranges
1 tangerine
1/2 grapefruit
2 tablespoons butter or margarine
1 tablespoon honey
1 cup sliced strawberries
mint leaves, for garnish (optional)

--- Lemon-Honey Creme Fraiche ---
1/2 cup whipping cream (not ultrapasteurized)
1 tablespoon lemon juice
1 1/2 teaspoons honey
1 teaspoon lemon rind -- finely grated

Prepare Lemon-Honey Creme Fraiche. Finely grate 1-1/2 teaspoons tangelo rind. Squeeze juice from same fruit. Peel and separate segments of remaining tangelo, tangerine, and grapefruit. Melt butter in a large skillet. Stir in honey, tangelo rind, and tangelo juice. Bring to a boil. Boil, stirring constantly, until reduced by half. Add citrus fruits. Cook, basting with sauce, just until heated through; do not overcook. Remove from heat and stir in strawberries. Serve fruit in shallow bowls or on small plates. Garnish with mint, if desired. Pass creme fraiche at table. Lemon-Honey Creme Fraiche: In a small bowl stir together cream, lemon juice, honey, and lemon rind. Cover and let mixture stand at room temperature 3 to 6 hours or overnight. It will thicken slight

eggy/oz (07:19:31) : Jewish Chocolate Lovers' Honey Cake-pareve
Recipe By: Andrea Tunick Karnofsky

2 ounces unsweetened baking chocolate
2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
3 tablespoons vegetable oil
3/4 cup honey
2/3 cup light brown sugar
1/2 cup orange juice
1 cup miniature chocolate chips
1 teaspoon baking soda

1. Preheat oven to 350 degrees and grease a 9x5 inch loaf pan. Melt the chocolate over simmering water in a double boiler. Set aside.
2. Sift into mixing bowl the flour, baking soda and baking powder and cinnamon and set aside.
3. In a larger bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate.
4. Alternately, add the dry ingredients and the orange juice.
Stir in 3/4 cup of the chocolate chips.
5. Pour the batter into a loaf pan. Sprinkle the remaining
1/4 cup chocolate chips over the top. 6. Bake in the lower rack of the oven for 50-55 minutes.

eggy/oz (07:10:57) : No-Bake Honey Bars
By: Bar Cookie Bonanza

2 cups raisins
1 cup mixed nuts
1/4 cup honey
Coconut

Grind raisins and nuts. Stir in honey. Press onto sheet pan to make layer 1/2" thick. Cover; refrigerate 24 hours.
Cut into bars. Roll in white or colored coconut.

Kelly,WA (01:41:57) :

Honey Nut Popcorn
Makes 6 servings or 15 to 18 popcorn balls.

3 quarts popped corn
1/2 cup finely-chopped almonds
1/2 cup finely-chopped dried apricots
1-1/3 cup sugar
1/3 cup honey
1/4 cup water
1 teaspoon lemon or orange extract

- In a large, greased mixing bowl, combine popcorn, almonds and apricots; mix well. In a saucepan over medium heat, combine sugar, honey and water. Bring to a boil, stirring constantly for about 5 to 7 minutes (approximately 280 degrees F on candy thermometer, the soft-crack stage). Remove pan from heat. Immediately stir in extract. Quickly pour syrup over popcorn mixture. Stir thoroughly to make sure all pieces are coated. Serve immediately.
- To make popcorn balls: Grease hands with butter or margarine. Working fast, scoop up enough popcorn mixture to make a medium-sized ball. Shape firmly into ball and place on waxed paper. When balls are slightly cooled, re-grease hands and firmly press each popcorn ball again so shape will hold. Serve immediately or store in airtight container.

Terrytx (01:11:47) :

Stuffed Apple Bread
Recipe By :Terry Ward

Dough
1 1/3 cups apple juice
2 tablespoons oil
3 tablespoons honey
1/2 teaspoon salt
2 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons active dry yeast

Filling
1 pound bulk sausage
1 cup mozzarella cheese*
1 teaspoon rosemary
1/8 to 1/4 tsp. cayenne
salt and pepper to taste

For dough:
Load in bread machine for dough cycle. When done, roll into a rectangle.

For filling:
Meanwhile, Brown and crumble sausage. Drain really well. Mix browned sausage with other ingredients. ( More cheese if you would like).

Spread filling over dough. Roll up jelly roll-style. Pinch seams to seal. Place seam side down on greased baking sheet. Cover and let rise about 30-45 min. Brush with olive oil. Bake in a preheated 350 degree oven for 20-30 min.

Kelly,WA (12:00:29) : Honey Shortbread

1 cup butter
1/3 cup honey
1 tsp. vanilla
2 1/2 cups all- purpose flour
1 cup toasted, crushed Almonds

Instructions: Beat the butter, honey & vanilla together until light and fluffy. Slowly add flour and mix in the Almonds. Place in a 9" cast iron skillet (make sure it's even throughout). Bake at 300 degrees F for 40 minutes. Cool slightly before unmolding - it is wonderful warm (makes about 24 slices).