Recipe: TALK TKL 7/19 Dessert Recipes

Earthquake Cake
CarolB,Fl

1 1/2 cup pecans
1 1/2 cup coconut
1 German chocolate cake mix
8 oz. cream cheese
1/2 cup butter or margarine
1 lb. powdered sugar
Grease a 9x13" baking pan. Put pecans and coconut in the bottom of the pan. Prepare cake mix
according to the
directions and spread it over the coconut and pecans. Melt the cream cheese and margarine (it will be
lumpy).
Add the powdered sugar, then spread mixture over the cake mix. It doesn't need to be spread evenly --
lumps are
okay. Bake at 350F for 45 minutes or until done.

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Mimi, Texas (10:12:57 pm) : Been using this recipe a long time--it's a favorite in my family!
Creamy Rice Pudding
1 1/2 cups cooked rice*
2 cups milk, divided
1/3 cup sugar
1/4 teaspoon salt
1 egg
2/3 cup raisins
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
Dash of nutmeg or cinnamon
Combine rice, 1 1/2 cups of the milk, sugar & salt in a heavy
saucepan. Cook over medium heat, stirring occasionally, until
thick & creamy, 15 to 20 minutes. Blend remaining 1/2 cup
milk & egg. Stir into rice mixture. Add raisins. Cook 2
minutes longer, stirring constantly. Add butter & vanilla.
Spoon into serving dishes. Sprinkle with nutmeg or cinnamon,
if desired.
*To make 1 1/2 cups of cooked rice, combine 3/4 cup rice & 1
1/2 cups water. Bring to a boil, put lid on & remove from
heat. Do not remove lid, rice will be done in 15 to 20 minutes.
For cremier pudding, use short or medium grain rice.
CarolB,Fl (10:14:03 pm) : Caramel Apple Cake
Recipe By : Sue Klapper
Serving Size : 16 Preparation Time :1:30
Categories : Apples
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups apples -- diced, peeled
1 cup walnuts -- chopped
2 teaspoons vanilla
***CARAMEL ICING***
1/2 cup packed brown sugar
1/3 cup light cream
1/4 cup butter or margarine
1 dash salt
1 cup confectioner's sugar
In mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition.,
Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a
greased and floured 10 inch tube pan. Bake at 325 for 1 - 1/2 hours or until cake test done. Cool in pan
10 minutes; remove to a wire rack to
cool completely. In the top a double boiler over simmering water, heat brown sugar, cream, butter and
salt until sugar is dissolved. Cool to room temperature. Beat in confectioners sugar until smooth;
drizzle over cake. Sprinkle with nuts if desired. Source: Taste of Home Magazine, Oct/Nov/94


Kim, LA (10:14:15 pm) : Here's a different type of upside down cake. It is fantastic. I usually make this in
two 8 or 9-inch cake pans.
Banana Upside Down Cake
Topping:
1/3 cups butter
1 cups brown sugar
Cream together. Spread over bottom of pan. Place sliced bananas in this mixture
Batter:
1/3 cup shortening
1 1/4 cups sugar
Cream together. Then add 2 beaten eggs.
Sift together:
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon soda
1/2 teaspoon salt
Add alternately (with flour mixture) to creamed mixture:
1 cup mashed banana (about 4)
1/2 cups sour milk
1 teaspoon vanilla
Pour into pan. Bake at 375 degrees for 50 minutes. Turn out on cake rack to cool.


CarolB,Fl (10:15:49 pm) :
BRICKLE DELIGHT PIE
1 3-ounce package cream cheese, softened
2 tablespoons sugar
1/2 cup milk
1 6-ounce package Bits of Brickle (Heath bits), divided
1 8-ounce container non-dairy whipped topping
1 9-inch graham cracker pie crust
In a deep bowl, using mixer combine cream cheese, sugar and milk. Add 3/4 cup Bits of Brickle; fold
in whipped
topping. Spoon into pie crust. Sprinkle remaining bits over filling. Freeze about 4 hours before
serving.
HEATH BITS PIE
1 3.4-ounce package instant vanilla pudding mix
11/2 cups milk
1 6-ounce package Heath bits baking chips
1 8-ounce container Cool Whip, thawed
1 9-inch prepared pie shell, baked
Prepare pudding mix according to package directions, except use 11/2 cups milk. Let stand 5 minutes.
Gently fold 3/4
cup Heath bits and all of whipped topping into pudding. Pour into baked and cooled pie shell. Sprinkle
with remaining
Heath bits. Freeze at least 6 hours. Remove from freezer and let stand 10 minutes before serving.
HEATH BITS AND PECAN PIE
18 Ritz crackers
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup Bits of Brickle (Heath bits)
1/2 cup frozen whipped topping, thawed
Crush crackers to fine crumbs, set aside. Beat egg whites until stiff but not dry. Combine sugar and
baking powder
then add a spoonful at a time to egg whites, while beating gently. Fold in cracker crumbs, pecans and
flavorings.
Spoon into an 8-inch well-greased pie pan. Bake at 350 degrees for 30 minutes. When pie is
completely cool add bits to
whipped topping and spread on top. Garnish with bits.



CarolB,Fl (10:17:20 pm) :
Apricot nectar cake
4 whole eggs
1 package lemon supreme cake mix
1/2 cup sugar
3/4 cup vegetable oil
1 cup apricot nectar
Juice of 2 lemons
11/2 cups confectioners' sugar
Beat eggs at high speed on mixer. Add cake mix, sugar, oil and apricot nectar.
Pour into tube (angel food) cake pan and bake at 350 degrees approximately
1 hour. Cool in pan on rack.
While cake is cooling punch holes in cake and pour over the warm cake
lemon juice mixed with confectioners' sugar.
Source: ''Country Cakes,'' by Bevelyn Blair, Columbus, Ga.

SueA, CA (10:17:21 pm) : Mocha Rum Cake
Gourmet January 1994
I make as a gift around the holidays. Strong chocolate flavor,moist and very rich
cocoa powder for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 pound fine-quality bittersweet chocolate (not unsweetened), chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla
confectioners' sugar for dusting
lightly sweetened whipped cream
Preheat oven to 300 F. Butter a 4 1/2inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa
powder, knocking out excess.
In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of
barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat
and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, l/2 cup at a time,
scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into
prepared pan.
Bake cake in middle of oven until a tester comes out clean, about I hour and 50 minutes. Let cake cool
completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept
wrapped well and chilled.
Dust cake with confectioners' sugar and serve with whipped cream.

(10:19:44 pm) : Sun, 26 May 1996 10:17:48 -0700
DUMP CAKE

* Exported from MasterCook *
DUMP CAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Cherry pie filling or any
Kind you desire
1 Can Crushed pineapple
1 Package Yellow cake mix
2 Sticks of butter
1 Can Coconut
1 Cup Nuts
Spread pie filling in bottom of a 9x13 inch dish. Spread pineapple on
cherries. Sprinkle cake mix on top. Melt butter and pour over cake
mix.
Top with coconut and nuts. Bake at 325 degrees for 1 hour. Randy Rigg
- - - - - - - - - - - - - - - - - -

Molly Rood also posted a recipe for a variation:
Black Forest Dump Cake
1/4 cup vegetable oil
1 package dark chocolate cake mix
2 eggs
1/2 cup water
1 large or 2 small cans of cherry pie filling
tub of thawed cool whip
Put oil in a 9 x13 baking pan first. Add cake mix, eggs, and water and stir
with a fork.
Pour cherry pie filling on top and bake in a 350 degree oven 35-45 minutes.
Cool cake and frost with cool whip.
---------------------------------
CarolB,Fl (10:20:11 pm) : This was a pie I used to eat in Pope's Cafeteria in St. Louis. It is really good. I
have never made this , but got it from the Post Dispatch.

POPE'S NUT TORTE
Shortening, for greasing pans
2 tablespoons vinegar
1 teaspoon salt
3/4 cup (about 5 large) egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup plus 2 tablespoons graham cracker crumbs
1/2 cup chopped pecans
1 large banana
2 cups whipped topping or 1 cup heavy cream whipped with 2 tablespoons powdered sugar
Maraschino cherries, for garnish
Toasted almonds or pecan pieces, for garnish
Preheat oven to 400 degrees. Grease an 8-by-2-inch round pan.
Combine vinegar and salt; use to rinse large bowl of electric mixer to dissolve any trace of grease.
Rinse
well with water and dry.
Place egg whites and cream of tartar in bowl. Beat on high speed until egg whites form soft peaks. Use
a
wire balloon-type beater if you have one.
Sift together brown sugar and granulated sugar. With a hand sifter, gradually sprinkle sugar over egg
whites, adding about a tablespoon at a time and beating at high speed for at least a minute after each
addition.
When all the sugar has been added, continue to beat for at least 5 minutes or until egg whites are
glossy
and stand in stiff peaks. Tip the bowl; if whites start to slide, you haven't beaten them enough. Add
vanilla and almond extract; mix thoroughly. Remove bowl from mixer.
Combine graham cracker crumbs and pecans; mix thoroughly. Sprinkle a third over the egg whites and
fold in gently. Gradually add remaining crumb mix, folding in gently after each addition. Pour into
prepared pan and place in oven. Immediately reduce oven temperature to 350 degrees; bake for 35
minutes or until top of torte is firm to the touch but still light in color.
Remove from oven; let cool in pan. Remove from pan and place on serving platter. Slice banana; place
slices on torte. Decorate top and sides of torte with topping; sprinkle with cherries and almonds.
Refrigerate until ready to serve (if decorated with whipped cream, cake will not store very long).
Yield: 8 servings.

Betsy, NY (10:20:34 pm) : Does this look like it?
From: BROCKS@caedm.et.byu.edu (Shane Brock)
Newsgroups: rec.food.cooking
Date: Mon, 23 May 1994 11:41:30
This is actually a recipe for a cream pie, but we make it for cream puffs,
Boston Cream Pie, and the like. It is from _Lion House Recipes_, published
here in Salt Lake.
LION HOUSE CREAM PIE
5 T cornstarch 3 egg yolks
1 C sugar 2 T margarine/butter
1/4 tsp salt 1 tsp vanilla
2 1/2 C milk 1 C whipping cream
3/4 C half & half Baked 9" pie shell
Mix cornstarch, sugar and salt in 3 qt saucepan. Add milk and 1/2 & 1/2
and cook over medium heat until smooth and thick, stirring constantly. Pour
small amount of hot mixture into egg yolks; blend thoroughly, then pour back
into saucepan. Cook another 2 or 3 minutes. Remove from heat and add butter
and vanilla.
_Coconut Cream_ add 1/2 C coconut to cooked pudding.
_Banana Cream_ slice two bananas into pie shell; pour filling over.
_Chocolate Cream_ Decrease sugar to 3/4 C. Add 1/2 C chocolate syrup to
cooked mixture. (Or use the full sugar and add 1/2 C melted semi-sweet
chocolate chips to cooked filling.)
Chill pie 3 to 4 hours and top with whipped cream (or top with meringue
and toast it) to serve.
Hope this helps!
Shane Brock
Civil Engineering

Kim, LA (10:20:49 pm) : MONKEY BREAD
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup chopped pecans
3 to 5 cans biscuits
1/2 cup butter
Melt butter in bowl. Mix sugar and cinnamon in separate bowl. Cut each biscuit in four. Dip biscuits in
butter, then roll in cinnamon and sugar, and toss in greased bundt pan. One ring of biscuits and
sprinkle with chopped pecans followed by another ring of biscuits then pecnas. Do this until all are
gone. Bake at 350 degrees for 30 to 35 minutes. Immediately turn onto plate after baked.

CarolB,Fl (10:24:41 pm) :
CARAMEL PIE 1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Cream cheese -- softened
1/2 c Sweetened condensed milk
8 oz Cool whipr -- thawed
1 Graham cracker pie crust, 9
1/2 c Caramel ice cream topping
3/4 c Coconut -- toasted
1/4 c Chopped pecans -- toasted
Recipe by: Taste of Home magazine, 94/08-09
In a mixing bowl, blened cream cheese and milk; fold
in the whipped topping Spread half into pie crust.
Drizzle with half of the caramel topping. Combi
coconut and pecans; sprinkle half over the caramel.
Repeat layers. Chill or freeze until serving. Yield:
6-8 servings.
Editor's Note: This is also a convenient recipe for
serving a crowd. The recipe can be doubled as well as
made ahead of time and stored in the freezer.


Kathy, IN (10:26:26 pm) : sugar cream pie
1 1/2 c sugar
1/3 c flour
1/2 t salt
2 1/2 c cream
2 t vanilla
1 T melted butter(ileft this out by mistake I found it later in the microwave where i melted it- could be
problem)
unbaked pie shell
Blend together sugar, flour, and salt. Stir in cream, vanilla, and butter. Pour into pie shell. Bake for
10 min @ 450 then 325 for 35 min
Mimi, Texas (10:28:12 pm) : Did someone say Cobbler?
Peach Cobbler (you can use other fruits sucessfully too!)
1 egg
2/3 cup sugar, to taste
2 cups or 1, 1 pound can sliced peaches
butter
Shortcake Biscuit dough, recipe at end.
Beat egg lightly, add sugar and peaches; pour this mixture into buttered
baking dish, dot with butter, cover with dough rolled 1/2 inch thick, and
bake in a hot oven, 400 degrees, until brown. Cherries may be used in
this recipe in place of
peaches.
Basic Dough for Shortcake Biscuit
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
3/4 cup milk
Mix dry ingredients, work in shortening with fork or pastry blender, add
milk quickly. Toss on floured board. Pat, roll, cut with large biscuit
cutter. Use for top of cobbler.
From: The Settlement Cookbook

Kim, LA (10:32:03 pm) : This is one I'm sure everyone has but I'll post it anyway.
CHOCOLATE CARAMEL NUT BARS
1 (14-ounce) bag Kraft caramels
2/3 cups (5 fluid ounce) evaporated milk
1 two layer German chocolate cake mix with pudding
1/2 cup butter, melted
1 1/2 cuups chopped walnuts
1 (6 ounce) package semi sweet chocolate pieces
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, cake
mix, and butter, mix well. Press half of cake mixture into bottom of greased 13x9-inch baking pan.
Bake at 350 degrees for 6 minutes.
Remove from oven and sprinkle with 1 cup walnuts and chocolate pieces over crust; top with caramel
mixture spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into
caramel mixture. Sprinkle with remaining walnuts, pressing lighlty into top. Bake at 350 degrees for
20 minutes. Cool slghtly; refrigerate. Cut into bars to serve.
I never refrigerate these but it is up to you.


Kathy, IN (10:33:26 pm) : Banana Split Dessert
First Layer:
2 c crushed graham crackers
1 stick margerine
Second layer:
2 sticks margerine
2 c powdered sugar
2 eggs
Third Layer:
4 banans sliced
Fourthlayer:
1 c crushed pineapple
fifth layer:
2 small pkg frozen strawberries thawed and drained
sixth layer:
1 lg carton cool whip
chopped nuts
maraschino cherries
Mix graham cracker crums and margerine as pie crust place in 9x13 pan. Mix 2 sticks margerine
powdered sugar and eggs. Beat with electric mixer. Add to bottom layer. Refrigerate for a short time
add rest of layers and decorate with cherries and nuts.
Vicki,La (10:34:33 pm) : Strawberry Cheese Pie
1-(6oz.) ready graham pie crust
1(8-oz.)sweeten condense milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 quart fresh strawberries
1(16 oz ) package prepare strawberry
glazed
In large bowl beat cheese untill fluffy.
Gradually beat in milk until smooth. Stir in lemon juice and vanilla. pour into pie crust. chill 3 hours
or until set. top with strawberries and desired amount of glaze. Refrigerate left overs.
serves 8
CarolB,Fl (10:34:44 pm) : Velma, TN (10:28:55 pm) : Think I know it from memory
Melt a stick of butter or margarine in bottom of baking
dish
Make batter of:
1 cup self rising flour
1 cup sugar
1 cup milk
Pour batter over melted butter--do not stir.
Use 4 cups fresh fruit or berries, and pour over
batter--do not stir. If using fresh peaches or plums, I get
it hot with a little sugar, so as to bring out some juice.
This can also be made with canned fruit.
Bake at 375F for 25 to 30 minutes, or until bubbly and
slightly brown. The batter comes to the top.

Kim, LA (10:42:07 pm) : Found it:
PEACHES AND CREAM DESSERT
2 tablespoons butter
3/4 cup milk
3/4 cup all purpose flour
1 tabelspoon baking powder
1 egg, beaten
1 package (3 ounces) vanilla pudding
4 cups canned peach slices
8 ounces cream cheese
3/4 cup sugar
Preheat oven to 350 degrees. Grease 9x13x2-inch baking pan. Combine in a 2-quart mixing bowl;
butter, milk, flour, baking powder, egg and pudding mix. Mix thoroughly. Pour into greased baking
dish. Place drained peaches on top of mixture. Whip softened cream cheese and sugar. Drop by
teaspoonfuls evenly over peaches. Bake for 45 minutes. Serve slightly warm. Yeild: 18 squares. Makes
18 servings.

CarolB,Fl (10:43:07 pm) :
MANDARIN ORANGE CAKE
Catherine Bardon, Florissant
For cake:
Nonstick cooking spray
1 (2-layer-size) box yellow cake mix (Bardon uses Hines)
4 eggs
1/2 cup vegetable oil
1 (11-ounce) can Mandarin oranges, undrained For frosting:
1 (4-serving-size) box vanilla instant pudding mix
1 (20-ounce) can crushed pineapple
1 (12-ounce) container frozen nondairy topping, thawed
For cake: Coat a 9-by-13-inch cake pan or 3 (9-inch) layer cake pans with cooking spray. Preheat
oven to 325 degrees.
In large bowl of electric mixer, combine cake mix, eggs, oil and oranges with their juice. Mix on
medium
speed for 4 minutes.
Pour batter into prepared pans. Bake 20 to 25 minutes or until cake tests done. Let cake cool
completely before preparing frosting.
For frosting: Stir pudding mix into pineapple until juice is thick. Stir in whipped topping. Use to frost
sheet cake or to fill and frost layer cake.
Yield: 24 servings as a sheet cake; 16 servings as a layer cake.

Vicki,La (10:46:35 pm) : We call this John Fosle Cake (I don't know what the name is)
1 package yellow cake mix
1 can cherry pie filing
1 can pineapple (crushed)
coconut(flake)
pecans
butter or margine
butter an 8x10 pan
pour in cherry filling then spread cake mix over filling. spread on pineapple over cake mix juice and
all. sprinkle coconut over that then pecans. put a few pats of butter over top and bake for 1 hour at
350.
time may vary just watch it bake untill cake mix is done.

Kim, LA (10:46:46 pm) : Here's a fluffy one:
PISTACHIO SALAD
1 package pistachip pudding
2 cups small marshmallows
1 small can crushed pineapple
1 large carton cool whip
1 (8 ounce) package cream cheese
1 package gelatin
1 cup nuts (optional)
Mix pudding and pineapple in large bowl. Add marshmallows and softened cream cheese. Dissolve
gelatin in 1 tablespoon cold water and 2 tablespoons hot water and add to the mixture. Fold in nuts and
cool whip and pour into dish. Set in refrigerator to cool.


CarolB,Fl (10:48:41 pm) :
HEAVENLY
CHOCOLATE CAKE
Shirley Hotop, St. Peters
1 (2-layer-size) box chocolate cake mix
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 (12-ounce) jar caramel ice cream topping
1 (8-ounce) container frozen nondairy whipped topping, thawed
2 Heath candy bars, crushed
For best results, prepare cake 1 day ahead:
Bake cake in a 9-by-13-inch cake pan according to package directions. Let cool completely.
With end of wooden spoon, poke holes in cake. Pour sweetened condensed milk over top of cake; let
soak in for 5 minutes. Pour ice cream topping over cake; let soak in for 5 minutes.
Ice cake with whipped topping. Sprinkle crushed candy over top. Chill overnight.
Yield: 16 (very rich) servings.
Tester's note: We used Betty Crocker's Sweet Rewards fat-free devil's food cake mix; Eagle Brand
fat-free sweetened condensed milk; Smucker's Lite fat-free caramel topping; and Cool Whip Lite. The
result was so heavenly it was sinful.


Betsy, NY (11:03:44 pm) :
Title: Devil's Food Cake
Categories: Diabetic, Desserts, Cakes
Yield: 18 sweet ones
1/2 c Cocoa;
1/2 c Boiling water;
2 c Cake flour;
1/2 ts Baking soda;
1 1/2 ts Baking powder;
1/8 ts Salt;
1/3 c Sugar;(or substitute)
3/4 c Liquid egg substitute;(room temperature)
1 ts Vanilla;
1/2 c Margarine; room temperature
Stir together cocoa and boiling water until smooth. Set aside to cool to room temp. Place flour, baking
soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add
egg substitute, sweetener, and vanilla to cocoa mixture and mix well. Add margarine to dry ingredients
along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9" square or 9x13
cake pan that has been greased with margarine. Bake at 350 F for about 30 minutes, or until a cake
tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to
yield 18 pieces. Serve cold with a tablespoon of Whipped Topping or warm with some Chocolate
Sauce. Allow 1 piece per serving: Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT
EXCHANGE; CAL: 119; CHO: 16; PRO: 2gm; FAT: 6gm;
Source: The New Diabetic Cookbook by Mabel Cavaiani; Brought by to you and yours via Nancy
O'Brion and her Meal-Master

Kim, LA (11:04:50 pm) : Here is a recipe from Mrs. Fields Cookie Book. I make these at least once or twice
a week.
KIDS BAKE 'EM COOKIES
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup honey
1 cup (6 ounce package) semisweet chocolate chips
Preheat oven to 300 degrees. In a small bowl combine flour, soda and salt. Mix well with a wire
whishk and set asdie. In another medium bowl blend butter, sugar and honey with a electric mixer at
medium speed. Beat until light and soft, then scrape sides of bowl. Add the flour mixture and
chocoalte chips, and blend at low speed just until combined. Do not overmix. Drop dough by rounded
teaspoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake 18-20 minutes or until light
golden brown a. Immediately transfer cookies with a spatula to a cool, flat surface.