The Buzz Newsletter

December 2007

 

 

Page 10

Drinks

First Place:  Donna Brahms
Apricot Honey Nectar
90 oz. Apricot nectar
3/4 c. lemon juice
6 cups water
3/4 cups honey
6 whole cloves
6-3 inch cinnamon sticks

In a slow cooker, combine all ingredients; mix well. 
Cover and cook on low for 2 hours ro until nectar reaches desired temperature.  Remove cloves and cinnamon sticks before serving.  Note: adjust amounts to fill your slow cooker.

Snacks

First Place:  Donna Brahms
Honey Glazed Cracker Jacks
20 cups popped corn
2/3 c. honey
2/3 c. butter
mixed nuts and pecans

1. Pop corn in popper.
2. Melt butter in microwave
3. Whisk in honey
3. Pour mixture over popped corn and stir to coat
4. Put on large baking pans and bake in 325
degree oven for 15 minutes, stirring every 5 minutes.
5.  Cool in pan for 5 minutes.  Put in airtight container
to store.

Bars & Cookies

First Place:  Donna Brahms
Chocolate-Caramel Bars
1-14 oz. bag caramels
1-5 oz. can evaporated milk
1/3 c. honey
3.4 c. chopped pecans
1-6 oz. pkg. chocolate chips
1 German Chocolate cake mix (no pudding)
1/3 c. butter, melted
1 c. coconut

Heat oven to 350 degrees.  Mix dry cake mix, honey, butter, nuts and all but 1/4 c. evaporated milk. Spread 1/2 of dough into an u greased 9X13-inch baking pan. Bake for 6 minutes and remove from oven.  Heat caramels and remaining 1/4 c. evaporated milk in saucepan over medium heat, stirring constantly, until mixture is smooth and caramels are melted.  Sprinkle chocolate chips and coconut over baked layer evenly.  Drizzle with caramel mixture.  Drop remaining dough by tablespoons and spread over caramel. Bake until cake portion is slightly dry to touch, 15-20 minutes. Cool or refrigerate and cut into bars.

Second Place:  Christian Hurd
Monkey Bars
3 cups mini marshmallows
1/2 cup honey
1/3 cup butter
2 tsp. vanilla
1/4 tsp. salt
1/2 cup peanut butter
2 cups oatmeal
1/2 cup coconut
4 cups Rice Krispies
1/4 cup peanuts (optional)

Combine marshmallows, honey, butter, peanut butter, vanilla and salt.  Put in medium saucepan.  Stir constantly over low heat.  Combine oatmeal, Rice Krispies, coconut and peanuts.  Pour melted honey mixture over dry ingredients.  Mix until coated.  Pack firmly into 9X13-inch pan.  Cool and cut into 24 bars.

Third Place:  Arlene Burns
Hazelnut Sandwich Cookies
1 c. butter, softened
1 c. honey
1 egg plus 1 yolk
2 tsp. vanilla
2 1/2-2 3/4 c. flour
1/2 tsp. baking powder
1 c. finely ground hazelnuts
Filling: 1 c. whipped cream
1 1/4 c. milk chocolate chips
1 c. semi-sweet chocolate chips
3 tsp. coffee crystals or cappuccino
Cream butter and honey.  Add egg and vanilla and beat.
Combine flour and baking powder.  Add hazelnuts.  Chill
dough thoroughly and roll (in portions) to 1/8 in. thick.

Cut into 1 1/2 inch squares, place on baking sheet 1/2 inch apart and bake at 375 degrees for 6-8 minutes or until edges begin to brown. Remove to wire rack.  Filling:  In a small saucepan bring cream to a boil.  Remove from heat, stir in chips and coffee crystals until melted.  Chill to spreading consistency; stirring occasionally. Spread filling on half of cookies and add another to make sandwich.