Honey Cream Puffs
Ingredients for puffs:
1 cup water
½ cup butter
1 cup fine whole wheat flour
Preheat oven to 400°F. Place butter and water in a saucepan and bring to a boil. Add the flour and stir until mixture leaves the pan and forms a ball (this doesn’t take long). Remove from heat and beat in eggs one at a time until mixture is smooth and velvety. Drop from spoon onto ungreased baking sheet to make 8 mounds of dough, leaving plenty of space between each. Bake 35-45 minutes or until puffed, golden brown, and dry. Cool away from drafts.
Ingredients for cream filling:
¼ cup honey
6 tablespoons fine whole wheat flour
2 cups whole milk (part cream if desired)
2 tsp. pure vanilla extract
In a saucepan, mix together honey, flour, and about ½ cup of milk. Add remaining milk gradually and stir with a whisk until smooth. Bring to a boil over medium heat, stirring constantly. Boil and stir one minute. Stir about half of mixture into eggs and then blend the egg mixture back into the saucepan (this prevents the whites from forming hard white globs). Bring back to boiling point, remove from heat, and stir in vanilla.
When puffs are cool, use a sharp serrated knife (like a bread knife) to slice off the tops. Remove some of the filaments of soft dough, if desired, or just push them down into the bottom of the puffs. Fill with cream filling, replace tops, and chill before serving. If desired, frost with a small amount of chocolate icing.
Honey Chocolate Chip Cookies
1/3 cup butter
½ cup honey
1 egg, well beaten
1¼ cup whole wheat flour
½ teaspoon baking soda
2 cups chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract
Cream butter. Add honey in a fine stream, creaming together until light and fluffy. Add egg; mix thoroughly. Mix flour and baking soda in well. Add chocolate chips, nuts and vanilla; mix thoroughly. Drop mixture by teaspoonfuls on greased baking sheet 2 inches apart. Bake in a 375-degree oven for 10 to 12 minutes.
Yield: 4 dozen
Crust (for 2-crust pie):
2 cups pastry or whole wheat flour
(do not use bread flour for pie crust)
1 teaspoon salt
2/3 cup room temperature butter
Several teaspoons water
Mix together flour and salt in a medium-sized bowl. Cut in butter with pastry cutter or two butter knives until mixture looks like coarse crumbs. Add water about one teaspoon at a time and stir with fork until dough forms a ball. Divide dough in half for 2-crust pie. Sprinkle some flour on counter and roll out the dough until it is about 1 inch larger than an upside-down pie pan. Carefully fold dough into quarters, place in pie pan and unfold.
2 cups fresh strawberries (sliced if berries are large or slightly crushed)
2 cups fresh black raspberries
¼ cup granulated tapioca
½ cup honey
½ teaspoon cinnamon
2 teaspoons lemon juice (optional; to keep fruit from browning)
To Make pie:
Mix all ingredients together in a large bowl and let set for a few minutes. Meanwhile, preheat the oven to 400°F and make the crust. Place lower crust in pie pan, stir filling again and pour it into the crust. Roll out the second crust slightly smaller than the first and place on top in the same way. Remove extra dough and seal edges with fingers or a fork. Use a sharp knife to cut slits or a decorative pattern in the top crust. Bake at 400°F for 30-45 minutes or until crust is lightly browned and filling is bubbly.
Double Berry Pie
1 cup whole wheat flour
½ cup chopped walnuts
1/3 cup honey
1/3 cup butter
Mix together all ingredients and press into a springform pan. Bake at 350°F for 10 minutes or until lightly browned. Remove from oven.
24 oz cream cheese, chevre or ricotta
½ cup honey
1 tsp vanilla (optional)
Beat cream cheese until smooth; beat in honey. Add eggs one at a time and beat until smooth. Add vanilla. Spread filling over baked crust and bake at 300°F for 45-60 minutes or until golden yellow and set in center. Top with desired topping and serve warm or chilled.
Canned fruit topping:
1 pint home-canned raspberries, blueberries or cherries
¼ cup to ½ cup honey, depending on how much sugar or honey was used to can the fruit
1 ½ tablespoons arrowroot powder
Drain fruit, reserving syrup. Add enough water to the syrup to make 1 cup. Mix honey and arrowroot in a small saucepan and gradually add syrup, stirring until smooth. Cook, stirring constantly, until mixture thickens and barely boils. Remove from heat and stir in fruit. Spread on cheesecake.
Fresh fruit topping:
At least 1 ½ cups fresh strawberries or other fresh fruit, cleaned and sliced
¼ to ½ cup honey, depending on how sweet you want it
2 tablespoons arrowroot powder
Mash enough fruit to measure one cup. Arrange remaining fruit on cheesecake. Mix together crushed fruit, honey and arrowroot and cook, stirring constantly, until mixture thickens and starts to boil. Remove from heat and spread over sliced fruit on cheesecake.
1 stick (1/2 cup) butter, melted
¼ -½ cup flour
½ cup honey
1 tsp. vanilla
1 cup oatmeal
Fresh, frozen or canned fruit
Place fruit in an 8x8” pan, almost filling it up. In a small cooking bowl, place melted butter and honey. Mix in dry ingredients. If mixture is too wet, add more flour. Sprinkle over fruit. Bake at 375° for 15-20 minutes or until fruit bubbles and crisp is brown.
Pumpkin Cookies with
Cream Cheese Frosting
1 cup honey
1 cup butter
2 cups cooked or canned pumpkin
Zest of one orange
4 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 cup raisins
1 cup walnuts (optional)
Preheat oven to 375°F. Cream together honey and butter. Stir in 1 cup flour, orange peel, baking soda and cinnamon. Mix in pumpkin; add remaining flour. Stir in raisins and nuts. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes.
8 ounces cream cheese, softened
1/4 cup honey
1/2 teaspoon vanilla extract
Beat cream cheese, honey and vanilla until light and fluffy. Frost cookies.