Desserts

CAKES

 

Honey Fig Cake

Serves 12

2 cups self-rising flour

1 1/2 teaspoon baking soda

3 eggs

1 cup honey

1/2 cup vegetable oil

1/2 cup buttermilk

1 Tablespoon butter flavoring

1 cup chopped pecans

1 cup chopped fig preserves

Cake Glaze:

1/2 stick butter or margarine

1/4 cup honey

1/4 cup buttermilk

1/2 Tablespoon molasses

1/2 Tablespoon vanilla

1/4 teaspoon butter flavoring

 

Put all the "Cake" ingredients in a mixing bowl and mix until well blended.  Pour into a well greased and floured tube pan and bake at 300 to 325 degrees for 1 hour and 10 minutes.  Glaze:  Mix all ingredients together in a saucepan and bring to a boil.  Take the cake out of the oven, and while it is still hot, pour the glaze over the top. Leave in the pan until cool.

 

Apple Coffee Cake

1/3 cup oil

1/2 honey

1 egg

1/2 cup vanilla yogurt

1 1/2 cup flour

1 1/2 teaspoon baking soda

1 cup apples, chopped

1/4 cup packed brown sugar

2 teaspoons flour

1 cup chopped apple

 

Beat together oil, honey, egg, and yogurt.  Combine flour and baking soda.  Add to oil mixture, and stir in 1 cup of chopped apples. Place in a greased and floured 9x9 pan.  Stir together remaining ingredients (brown sugar, flour, apple).  Sprinkle or spread on top of cake batter.   Bake at 350 degrees for 40 minutes.

 

Blueberry Cheesecake

12-16 slices

2 8oz. pkgs. cream cheese, softened

4 eggs

1/8 teaspoon almond extract

1/2 cup honey

1 pint sour cream

3 Tablespoon honey

1 Tablespoon vanilla

Topping:

2 cups blueberries, fresh

2 Tablespoon honey

1/4 cup blueberry juice

1 Tablespoon lemon juice

2 Tablespoon cornstarch

 

Beat softened cream cheese until smooth.  Add eggs, one at a time, beating well.  Thoroughly blend in 1/2 cup honey and almond extract.  Pour into a well greased 9 inch pie pan.  Bake in a pre-heated 325 degrees for 50 minutes.  Cool for 20 minutes.  Mix sour cream, 3 tablespoons honey and vanilla. Spread the sour cream mixture over the warm cheesecake.  Return to the oven for 15 more minutes.  Chill thoroughly.

Topping: Mix topping ingredients and heat in a microwaveable mixing bowl, stirring every minute util thickened.  Cool then spread on top of cheesecake.  Return to the refrigerator until ready to serve. 

 

Carrot Cake

1 cup vegetable oil

1/2 cup honey

4 eggs

1 cup whole wheat flour

1 cup white flour

2 teaspoon cinnamon

2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut

3/4 cup walnuts, chopped optional

1 15 1/4 oz can crushed pineapple

3 cups carrots, grated

Coconut Frosting:

1 8oz. pkg. cream cheese, softened

1/3 cup butter, softened at room temp.

2 teaspoon vanilla

1/2 cup honey

1/2 cup finely grated coconut, unsweetened

1/4 cups walnuts, optional

 

In a large mixing bowl, beat together the oil, honey, and eggs until the mixture is light and fluffy.  In another bowl, combine the flours with the other dry ingredients and then stir in the coconut and chopped walnuts.  Stir by hand all the dry ingredients into the honey mixture until well blended. Mix with a mixer for 2 minutes.  Stir in pineapple and carrots by hand until thoroughly mixed in. Pour into a well greased and floured 9x13 loaf pan.  Bake at 325 degrees for 60 minutes.  Cool in the pan for 10 minutes before turning out.  Finish cooling on a wired rack.  Wrap well and refrigerate at least 1 day before serving. Coconut Frosting:  Mix all ingredients together in the order listed.  Spread on cooled carrot cake.  Chill before serving. 

 

Orange Honey Cake

1 1/2 cubes of butter or margarine, melted

1 1/3 cup honey

2 eggs

1/2 cup milk

2 Tablespoons lemon juice

3 1/2 cup white flour

1 teaspoon ground cloves

1/4 teaspoon salt

3/4 teaspon baking soda

1/3 cup diced orange peel

1 cup coarsely chopped walnuts, optional

Orange Frosting:

1/3 cup butter, softened to room temp.

1/2 cup honey

1/4 cup frozen orange juice concentrate

1 cup non-instant dry milk powder

 

In a large bowl, beat together the melted butter wih the honey, eggs, milk, lemon juice.  Beat until well blended.  Set asside.  In another bowl, stir together the flour, cloves, salt, and baking soda.  Stir the flour mixture into the honey mixture.  Beat for 2 to 3 minutes or until the mixture is light and creamy.  Mix in the orange peel and nuts.  Pour into a well greased and floured 8 1/2 x 3" springform cake pan.  Spread the batter evenly with a spatula.  Bake at 325 degrees for 1 hour and 20 minutes.  Cake is down when toothpick comes out clean.  Cool for 20 minutes before removing from the pan.  Cool completely on wire rack.

Orange Frosting:  Beat frosting ingredients together in a bowl until well blended.  Spread over cooled cake.  Sprinkle with chopped nuts, if desired.

 

White Chocolate Cheesecake

1 graham cracker crust

3 8 oz. pkgs. cream cheese, softened

1/2 cup honey

1/3 cup sour cream

3 Tablespoon all-purpose flour

1 teaspoon vanilla

3 eggs, beaten

1 10-12 oz. pkg. white choc. chips

 

In a mixing bowl, beat the cream cheese and honey until smooth.  Add the sour cream, flour and vanilla, continuing to beat.  Add the eggs, beating on low speed, until combined.  Fold in choc. chips.  Pour over the crust.  Bake at 325 degrees for approximately 1 1/2 hours or until the center is set.  Cool for 1 hour. Refrigerate overnight.

 

PIES

 

Pumpkin Pie

6-8 servings

3 eggs

3/4 cup honey

1/2 teaspoon salt

1/2 teapoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 3/4 cup pumpkin puree

1 cup evaporated milk

 

Beat the eggs and slowly add the honey, while beating.  Add the spices, salt, and pumpkin.  Mix well with a mixer.  Add evaporated milk and beat until well blended and smooth.  Pour mixture into a buttered pan.  Bake at 325 degrees for about 60 minutes or until done.  Allow to cool before serving.

 

Pecan Pie

Serves 8

1 9 inch pie crust

3 eggs

1 cup honey

1 teaspoon vanilla

1 Tablespoon butter, melted

1/4 teaspoon salt

1 cup finely chopped pecans

 

Preheat oven to 400 degrees.  Beat the eggs with a mixer until light and foamy.  Add the honey, vanilla, butter, and salt and continue beating until smooth.  Stir in the pecans.  Pour into a chilled pie crust and bake in the hot pre-heated oven for 10 minutes.  Turn the oven down to 300 degrees and bake for 20 minutes longer.  Turn the oven down to 250 degrees and continue to bake for 5 more minutes.  Pie is done when toothpick comes out clean.  Cool before serving.

 

Blackberry Pie

8 servings

4 cups fresh or frozen blackberries

4 Tablespoon Flour

2/3 cups honey

2 Tablespoon butter or maragine

9 inch pie crust

1 refrigerated pie crust

 

In a mixing bowl combine the blackberries and flour making sure berries are coated very well. Put berries into the pie crust and pour honey over the top of the berries and dot with butter.  Cover the top with the refrigerated pie crust.  Bake at 425 degrees for about 45 minutes or until the crust is lightly browned.  Let pie cool down before cutting and serving.

 

COOKIES

 

Bee Nutty Choco-Chip Cookies

Makes 16 servings

1/2 cup honey

1/2 cup peanut butter

1/2 cup butter or margarine

1/4 cup packed brown sugar

1 egg

1 1/2 teaspoon vanilla

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

6 oz. chocolate morsels

 

Combine honey, peanut butter, butter, and brown sugar in a large bowl; beat until light and fluffy.  Add egg and vanilla; mix thoroughly.  Combine flour, soda and salt; mix well.  Stir into peanut butter mixture.  Stir in chocolate morsels.  Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly.  Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to a rack and cool.

 

Honey Blondies

16 servings

4 oz. butter

5 oz. white chocolate, divided

1/2 teaspoon salt

3/4 cup honey

1/3 cup all-purpose flour

1 teaspoon baking powder

2 eggs

1 cup chopped walnuts

 

Melt butter, chocolate, and salt together in a microwave, stirring to mix.  Add the vanilla, and blend in the honey, flour, and baking powder.  Add the eggs and beat well with a mixer.  Stir in walnuts.  Pour into a geased 9x9x2 pan and bake at 325 degrees for 35 minutes until done in the center.  While hot, grate 1 oz white chocolate on top.  Allow to cool for approximately 15 minutes before cutting or serving.

 

Oatmeal Cookies

3 dozen

2 cups old-fashioned oatmeal

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup walnuts, chopped

1 cup butter, softened

1 1/4 cup honey

2 eggs, beaten

2 1/2 cups whole wheat flour

 

In a mixing bowl add softened butter and drizzle in the honey, beating constantly. Beat in the eggs.  In another bowl, sift the flour, cinnamon, and baking powder.  Stir in the oatmeal and nuts.  Combine with the honey mixture, stirring until well blended.  Drop by rounded teaspoonfuls onto an ungreased cookie sheet.  Bake at 325 degrees for about 15 minutes. 

 

MISCELLANEOUS

 

Applesauce

4-6 servings

3 large apples, cored, peeled, sliced

1/2 teaspoon salt

1 quart cold water

1 Tablespoon lemon juice

1/4 teaspoon cinnamon

1/4 cup honey

 

Place the thinly sliced apples in salted water.  Allow to stand fo 15 minutes.  In blender, combine the lemon juice, spice, and honey with half of the apple slices.  Mix in the blender while adding apple slices until all have been added and blend until as smooth of a sauce as you desire.  Chill before serving.

 

Fudgy Honey Brownie with Honey Whipped Cream

Makes 8 servings

1 pkg. fudge brownie mix

1/3 cup vegetable oil

1/4 cup water

2 Tablespoon honey

1 egg

Bottle hot fudge topping

Honey Whipped Cream:

1 cup whipping cream

3 Tablespoon honey

1 teaspoon vanilla

 

Combine all ingredients for brownies, mix, and spread in greased and floured 5-cup baking pan (8x8x2).  Bake according to pkg. directions for 8x8x2 pan.  Cool thoroughly.  Invert onto serving plate.  Once cool spread with Honey Whipping Cream and drizzle with hot fudge topping.

Honey Whipping Cream:  Beat whipping crem until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla. 

 

Triple Chocolate Honey Fudge

Makes 64 servings

1 1/3 cup granulated sugar

1 8 oz. jar marshmellow cream

2/3 cup evaporated milk

1/4 cup honey

1/4 cup butter or margarine

1/4 teaspoon salt

2 cups semi-sweet chocolate chips

1/2 cup milk chocolate chips

1 1/2 teaspoons vanilla extract

1/2 cup white chocolate chips

1/2 cup nuts, chopped; optional

 

Spray an 8x8 inch pan with cooking spray; set aside.  In a medium saucepan, combine sugar, marshmellow cream, milk, honey, butter, and salt.  Bring to a boil; stir occassionally.  Boil for 5 minutes; stir constantly.  Remove from heat and stir in semi-sweet and milk chocolate chips until melted.  Stir in nuts and vanilla; pour into pan.  Sprinkle with white chocolate chips over top and allow to melt.  Using a spatula swirl white chocolate. Cool. Cut into 1-inch pieces.

 

Honey Ice Cream

1 gallon

1 quart of milk

1 quart of heavy cream

1 3/4 cup honey

1 Tablespoon vanilla

6 eggs, separated

 

In saucepan combine milk, cream, and honey.  Heat to lukewarm over low heat, stirring constantly.  Stir in vanilla. Chill. Beat the egg whites until stif.  In another bowl beat the egg yolks until thick.  Carefully blend the white and yolks.  Fold them into the milk mixture. Pour into ice cream freezer and follow directions for ice cream freezer. If possible let ice cream sit in the freezer for an hour to finish setting up.

 

Orange Popsicles

8 servings

4 cups plain yogurt

1 large can frozen orange juice

1 Tablespoon vanilla

1/4 cup honey

 

Mix all ingredients except honey together until well blended.  Warm the honey slightly and add slowly to the cold mixture, stirring the whole time.  Pour immeadiately into popsicle molds, using wooden sticks for handles.  Freeze for at least 4 hours or until firmly set.

 

 

 

 

 

 

picture of  ice cream dessert with honey