Honey Apricot Linzertorte

by Anne Papina on December 7, 2001

Contributed with permission by the National Honey Board.

Honey Apricot Linzertorte
 
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Makes 1 torte.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 8 ounces (3/4 cup) dried apricots
  • ¾ cup honey
  • 2 tablespoons sliced almonds
  • Crust: 1¼ cups slivered almonds, toasted
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 10 tablespoons butter or margarine, cut up
  • ¼ cup honey
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon freshly grated orange peel
Instructions
  1. To prepare crust, place slivered almonds in food processor container; process until finely chopped.
  2. Add flour, cinnamon, salt and cloves; process until well blended. Add butter, ¼ cup honey, egg, egg yolk and orange peel; process until mixture forms a ball.
  3. Divide dough in half. Press half of dough evenly onto bottom and sides of lightly greased 9-inch tart pan with removable bottom. Reserve remaining half of dough.
  4. Place apricots in food processor container; process until pureed. With motor running, slowly add ¾ cup honey; process until mixture forms thick paste.
  5. Spread over dough in pan.
  6. Spoon reserved half of dough into pastry bag fitted with a plain ½-inch tip.
  7. Pipe dough in a lattice pattern over filling. Sprinkle with sliced almonds.
  8. Bake at 325F 45 minutes or until crust is golden and filling is bubbly. Cool in pan on wire rack. Remove from pan; cut into 12 wedges.

 

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Honey Almond Biscotti

by Anne Papina on December 7, 2001

Contributed with permission by the National Honey Board.

Honey Almond Biscotti
 
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Makes 36 cookies.
Author:
Recipe type: Dessert
Serves: 36
Ingredients
  • ½ cup butter or margarine
  • ¾ cup honey
  • 2 eggs
  • 1 teaspoon vanilla
  • 3½ cups all-purpose flour
  • 2 teaspoons aniseeds
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup dried cranberries or candied cherries
  • ¾ cup slivered almonds
Instructions
  1. Using electric mixer, beat butter; gradually add honey, eggs and vanilla, beating until smooth.
  2. In small bowl, combine flour, aniseeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
  3. Shape dough into two 10 x 3 x 1-inch logs on greased baking sheet.
  4. Bake at 350F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes.
  5. Reduce oven to 300F. Transfer logs to cutting board. Cut each log into ½-inch strips; arrange on baking sheet.
  6. Bake 20 minutes or until crisp. Cool on wire racks.
Nutrition Information
Serving size: 1 Calories: 121 Fat: 4 g Carbohydrates: 19 g Fiber: 1 g Protein: 3 g Cholesterol: 19 mg

 

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Honey Eggnog

by Anne Papina on December 6, 2001

Honey Eggnog
 
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Contributed with permission by the National Honey Board and ARA Content.
Author:
Recipe type: Drinks
Cuisine: American
Serves: 4
Ingredients
  • 3 cups whole milk
  • 1 egg, lightly beaten
  • ⅓ cup honey
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum flavoring
  • Whipped topping (optional)
Instructions
  1. In large saucepan, combine milk, egg, honey, cinnamon, nutmeg and salt; mix well.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Remove from heat; stir in vanilla and rum flavoring.
  4. Chill at least 2 hours. Serve with whipped topping, as desired.
Nutrition Information
Calories: 217 Fat: 7 g Carbohydrates: 32 g Sodium: 183 mg Fiber: 0 Protein: 8 g Cholesterol: 78 mg

 

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Cranberry Toasted Almond Sauce

by Anne Papina on December 6, 2001

Cranberry Toasted Almond Sauce
 
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Contributed with permission by the National Honey Board and ARA Content.
Author:
Recipe type: Side
Cuisine: American
Ingredients
  • ¼ cup
  • (1/2 stick) butter
  • ½ cup coarsely chopped toasted almonds
  • 1-1/2 cups fresh or frozen cranberries
  • ½ cup honey
  • ½ cup water
Instructions
  1. In a small saucepan, melt butter over low heat.
  2. Add almonds; cook and stir until almonds are golden brown.
  3. Add cranberries, honey and water; cook over medium-high heat, stirring occasionally, until cranberries have popped and released their juice. Cool 10 minutes.
  4. Serve warm or pour into clean glass jars; seal tightly.
  5. Store up to 2 weeks in refrigerator. Reheat sauce before serving. Spoon over ice cream, cheesecake or spice cake.
Notes
Makes 2 cups.
Nutrition Information
Serving size: 2 tbsp Calories: 86 Fat: 5 g Carbohydrates: 11 g Sodium: 30 g Fiber: 1 g Protein: 1 g Cholesterol: 8 mg

 

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Peanut Butter ‘n Honey Cookies

by Anne Papina on December 6, 2001

Contributed with permission by the National Honey Board.

Peanut Butter 'n Honey Cookies
 
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Makes 2 dozen cookies.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ¾ cup honey
  • ¼ cup butter or margarine, softened
  • 1 egg
  • ¾ cup peanut butter
  • 1 tsp. vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
Instructions
  1. In medium bowl, cream honey and butter until light and fluffy.
  2. Beat in egg, peanut butter and vanilla. Add flour, salt and baking soda; mix until combined.
  3. Drop dough, one tablespoon at a time, onto well-greased baking sheet.
  4. Dip fork into flour and press flat on each cookie to form an "x."
  5. Bake at 350°F for 10-12 minutes.
  6. Remove cookies from sheet and cool on wire rack.

 

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Honey-Kissed Chocolate Drop Cookies

by Anne Papina on December 6, 2001

Contributed with permission by the National Honey Board.

Honey-Kissed Chocolate Drop Cookies
 
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Makes 3 dozen cookies.
Author:
Recipe type: Dessert
Ingredients
  • 1 cup honey
  • 6 Tbsp. butter or margarine, softened
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ½ tsp. baking soda
  • Rainbow candy sprinkles
  • Chocolate candy kisses
Instructions
  1. In medium bowl, cream honey and butter until light and fluffy.
  2. Beat in flour, cocoa powder and baking soda. Pour rainbow sprinkles into separate bowl.
  3. With hands, shape dough into 1-inch balls. Drop balls into rainbow sprinkles and roll gently to coat.
  4. Place balls on well-greased baking sheet and gently press one chocolate kiss into center of each cookie.
  5. Bake at 350°F for 10 minutes. Do not overbake. Remove cookies from sheet and cool on wire rack.

 

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Honey Spice Oatmeal Cookie Mix

by Anne Papina on December 6, 2001

Contributed with permission by the National Honey Board.

Honey Spice Oatmeal Cookie Mix
 
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Makes about 6 dozen cookies.
Author:
Recipe type: Dessert
Ingredients
  • Gift Mix:
  • 2-3/4 cups all-purpose flour
  • 1 Tbsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • 1-1/2 cups Quaker oats (quick or old fashioned, uncooked)
  • ½ pound (2 sticks) butter, softened (no substitutions)
  • ¾ cup honey
  • 1 large egg
Instructions
  1. To make mix: In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
  2. To prepare cookies:
  3. In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to ½-inch thickness. Wrap tightly; chill at least 4 hours.
  4. Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to ⅛-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
  5. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
  6. Decorated Cookies -- Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.
  7. Thumbprint Cookies -- Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown. Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with ½ teaspoon preserves. Cool and store as directed.

 

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Honey Gingerbread Cookies

by Anne Papina on December 6, 2001

Contributed with permission by the National Honey Board.

Honey Gingerbread Cookies
 
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Makes about 3 dozen cookies.
Author:
Recipe type: Dessert
Ingredients
  • 1-1/2 cups honey
  • ¾ cup butter or margarine, softened
  • 1 egg
  • 5 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 Tbsp. ground ginger
  • 1 Tbsp. ground cinnamon
  • 1 tsp. ground cloves
Instructions
  1. In large bowl, cream honey and butter until light and fluffy. Beat in egg.
  2. Add flour, baking powder, cinnamon and cloves; mix until combined.
  3. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
  4. When dough is chilled, divide dough in half; return one half to refrigerator.
  5. Dust work surface and dough with flour. Roll out dough to ¼-inch thick.
  6. Cut into desired shapes using cookie cutters; transfer to well-greased baking sheet.
  7. Bake at 350°F for 10-12 minutes. Remove cookies from sheet and cool on wire rack.
  8. Repeat with remaining dough.

 

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Honey Coconut Pecan Bars

by Anne Papina on December 6, 2001

Contributed with permission by the National Honey Board.

 

Honey Coconut Pecan Bars
 
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Makes 16 squares.
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1 cup graham cracker crumbs
  • 1 cup plus 2 Tbsp. all-purpose flour, divided
  • ½ cup cold, cubed butter or margarine
  • 3 eggs, divided
  • 1 cup honey
  • 1 tsp. vanilla extract
  • ½ tsp. baking powder
  • ½ cup shredded coconut
  • ½ cup semi-sweet chocolate chips
  • 1 cup chopped toasted pecans
Instructions
  1. In food processor with metal blade, combine graham cracker crumbs, 1 cup flour and butter; pulse to combine. Mixture should resemble course meal.
  2. Add 1 egg and process until dough forms a ball.
  3. Press dough evenly into greased 9x13-inch baking dish. Bake at 350°F for 15 minutes, until crust is set and lightly browned. Allow to cool.
  4. In medium bowl, combine remaining 2 Tbsp. flour and 2 eggs with remaining ingredients until thoroughly blended.
  5. Pour mixture over crust and bake for 30-35 minutes, until topping is firm and golden brown.
  6. Allow to cool completely. Cut into squares.

 

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Fresh Cranberry Sauce

by Anne Papina on November 25, 2001

Cranberry sauce is so easy to make, it’s almost a sin to buy the pre-made stuff!

Fresh Cranberry Sauce
 
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Cranberry sauce is so easy to make, it's almost a sin to buy the pre-made stuff!
Author:
Recipe type: Side
Cuisine: American
Serves: 6-8
Ingredients
  • 1 cup water
  • 1 cup sugar
  • 1 package fresh cranberries
  • orange zest
Instructions
  1. In a medium pot, add all ingredients, stirring to dissolve sugar.
  2. Bring to a boil and cook for about 5 minutes.
  3. Remove from heat and cool completely before serving.

 

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