Recipe Of The Month

 

December 2008 -----------------------------------------

Snowball Cookies

6 T. butter, softened        1 c. finely chopped pecans or walnuts
6 T. cream cheese           1/4 c. sugar
1/4 c. honey                     2 tsp. vanilla extract
2 c. all purpose flour       2 c  Powdered sugar
Preheat oven to 325’. Blend the butter, cream cheese and honey until smooth. Add the remaining ingredients
except the powdered sugar. Beat a low speed, scraping the bowl often, until well mixed (about 3 minutes). Place
about 1/2 cup of powdered sugar in a small bowl. Roll cookie dough into 1” balls and place 1 inch apart on a
lightly greased cookie sheet. Bake 15—18 minutes or until very lightly browned. Let cool for a minute or so, and
while cookies are still warm, roll them in the powdered sugar to completely coat. Replenish the bowl of powdered sugar and when cookies are completely cool, roll them once again to coat. Store in tightly covered container.

I found this honey version of a traditional holiday cookie recipe on-line. Enjoy! - Pam Hill

 

More Recipes—Morselletti Senesi – Sienese Nut Cookies

1-1/4 c. sugar        1/4 c. honey
2 c. water              1-1/2 c. flour
2 tsp. baking powder
1/4 c. each of chopped: walnuts, toasted almonds, hazelnuts and candied orange peel.

Put the sugar, honey and water in a saucepan and simmer until it becomes a thickened syrup. Remove from heat and cool. In a large bowl, mix the flour and baking powder together. Pour in the syrup and mix vigorously with a wooden spoon. Add the chopped nuts and orange peel and mix. Set aside dough for one hour. Flour a flat work surface; with your hands, break the dough into small pieces and form rounds about 2” wide by ”1/2” thick. Flatten them slightly and place them on a baking sheet lined with oven paper (e.g., parchment).

Bake in a pre-heated 375°F oven for 20 minutes.
Cool completely before serving.

Recipe from Tuscan Desserts by Elisabetta Piazzesi and reprinted from the September 2008 edition of the Sonoma County Beekeepers Association’s Monthly Extractor. This looks like another good one for honeyed holiday baking!

November 2008 ------------------------------------------------------

Chocolate Chip Honey Cookies

 

1 ¼ c. all purpose flour
½ tsp. Baking soda
½ tsp. Salt
½ tsp. Vanilla extract
¼ lb (1/2 c.) sweet butter
½ c. honey
1 egg
1 generous c. pecans or walnuts in medium sized pieces
1 c. semi sweet chocolate chips

Preheat oven to 375 degrees. Sift together the flour, soda, salt and set aside. In large bowl cream the butter and add the vanilla and honey. Beat to mix. Beat in the egg(mixture will look curdled and that’s ok). Then mix in the dry ingredients until incorporated. Stir in the chocolate and nuts. Scoop dough by rounded teaspoons onto a cookie sheet, placing them about 2 inches apart. Bake at 375 degrees for 13 to 15 minutes until cookies are evenly browned and spring back firmly when lightly pressed with fingertip. Transfer cookines to cooling rack and then(when cooled) store in an airtight container. Makes 32-36 cookies.

I found this recipe online and thought others might enjoy it too! – Pam Hill

October 2008-----------------------------------------------------------------------

Popcorn Balls

 

8 c. popped popcorn (about 1/3 c. before popping)
½ c. light molasses
½ c honey
¾ c. butter, softened
pinch of salt (optional)

Make 8 cups of popcorn and put in a large bowl. In small saucepan, heat molasses and honey until candy thermometer reads 270’F (“hard crack” stage). Turn off heat and stir in butter and salt. Slowly add the honey mixture to the popcorn, stirring with a wooden spoon untl all the popcorn is coated. Butter your hands lightly and shape the popcorn into balls(about ½ c. per ball), then set the balls on wax paper to cool and harden. To store, wrap each popcorn ball in waxed paper. Makes about 16 balls.

September 2008 -----------------------------------------------------------------

 

Apple Crisp

Filling

4 – 5 taart cooking apples, peeled and sliced
1 tsp lemon juice
¼ c. honey
½ tsp. Cinnamon
¼ c. water

Topping

1 c. oatmeal
¼ c. wheat germ
¼ c. flour
½ c. honey
¼ c. soft butter

Combine apples, lemon juice, honey and cinnamon. Spread filling mixture on bottom of a greased, 2 quart casserole dish or an 8 inch square baking pan, and add the water. Mix the topping ingredients together and sprinkle evenly over the apple filling mixture. Bake at 350 degrees for 30 minutes. Serve warm with heavy cream. Serves 4.

- from Cooking with Honey by Joanne Barrett, Storey Publishing, 1981

August 2008-----------------------------------------------

Kaleidoscope Honey Pops

 

2-1/4 c. water 12 3-oz paper cups or popsicle molds
3/4 c. honey 12 popsicle sticks
3 c. assorted fruits, cut into small pieces

 

Whisk together water and honey in pitcher until well blended. Place 1/4 c. fruit in each mold. Divide honey mixture between cups. Freeze about 1 hour or until partially frozen. Insert popsicle sticks and freeze until firm and ready to serve.

Makes 12 servings.

Reprinted from Sweetened Naturally with Honey: Low-Fat Recipes by the National Honey Board, 1997.

July 2008 ----------------------------------------------

Sparkling Honey Fruit Spritzer

 

1/3 c. honey 1 c. frozen berries (e.g., strawberries, raspberries)
1 lime, thinly sliced 1 orange, halved and thinly sliced
3 c. orange juice 3 c. sparkling water, seltzer water or club soda
Ice cubes
Combine honey, berries, citrus slices and juice in pitcher. Using a wooden spoon, press down on the fruit to“juice” it and mix it up with the honey. Cover and refrigerate at least 2 hours. Just before serving, add the sparkling water and ice, and stir.

Makes 6 to 8 servings.

 

Reprinted from Honey: Sweet and Simple Recipes pamphlet by the National Honey Board, approx. 2007.

June 2008 -------------------------------------------------------------

 

Summer Fruit Cake

1-1/4 c. sifted flour 1 egg
2 tsp. baking powder 1/2 c. milk
1/4 tsp. salt 1-1/4 c. fresh berries or pitted & halved cherries
1/4 c. butter or shortening 1 tsp. vanilla
3/4 c. honey 4 tsp. flour

Sift dry ingredients together into one bowl. In separate bowl, cream butter and honey, and blend in egg and vanilla. Stir dry ingredients into butter mixture, alternating with the milk, until well blended.

Coat fruit with last bit of flour and then fold it into the batter. Bake cake in greased and floured 8” x 8” pan for about 50 minutes at 350’ F. Very good! Adapted from a recipe in The Good

Housekeeping Cookbook, 1943. - Georgianna Pfost

May 2008 ------------------------------------------------

Honey Herb Sauce

1/4 c. honey 1/4 c. butter or margarine
2 T onion, minced 1/2 tsp thyme, crushed
Salt and pepper to taste.

 

Combine all ingredients in a small saucepan and bring to a boil. Cook 2 minutes. Toss with vegetables such as peas, spinach, broccoli, zucchini or green beans. Serve over couscous as a vegetarian entrée or alone as a side dish.

Reprinted from Ettamarie Peterson’s recipe collection at www. petersonsfarm.com

 

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