Appetizers
First Place: Julie Swett
Honey Roasted Nuts
3 cups nuts
1/2 cup honey
2 Tbsp. Butter
1/2 tsp. grated orange peel
1/2 tsp. ground cinnamon
Put all ingredients in bowl. Microwave for 6 minutes. Stir half way through. Pour onto foil. Cool. Enjoy!!
Second Place: Donna Brahms
Jalapeno Honey Cream Cheese Dip
12 oz. Jalapeno Creamed Honey
12 oz. Cream cheese (can be low fat or no fat)
Mix honey and cream cheese will with an electric
mixer. serve as dip with honey butter Ritz crackers
or veggies.
Cakes
First Place: Arlene Burns
Pineapple Honey Cake
2 eggs, beaten
1 cup honey
1 20 oz. can crushed pineapple in juice(don't drain)
2 c. flour
1/2-1 cup nuts
1 tsp. vanilla
2 tsp. soda
Beat eggs, add remaining ingredients. Mix just until blended. Bake in a large jelly roll pan at 350 degrees for 30-35 minutes.
Icing
11 oz. cream cheese
1/2 stick butter
1/2 c. honey
Soften cream cheese and mix with butter and honey.
Spread on icing while cake is still warm.
Second Place: Donna Brahms
Honey Gingerbread Cake
1 egg, well beaten
1 c. dairy sour cream
1 c. honey
1/2 tsp. cinnamon
2 1/2 c. flour
1 tsp. soda
1 tsp. baking powder
2 tsp. ginger
1/2 tsp. salt
1/4 c. oil
Preheat oven to 350 degrees. In a small bowl, beat
egg well. Combine sour cream and honey. Blend
into beaten egg. Stir together dry ingredients. Place
in large bowl. Add egg mixture to dry ingredients. Beat well. Blend in oil. Pour into well greases 9X9-inch pan. Bake 30-40 minutes or until done in center. Cool on rack 5 minutes. Remove from pan. Cut into squares and serve warm.
Honey Lemon Whipped Cream
1 c. heavy cream
2/3 c. honey
3 tsp. lemon juice
1 1/2 tsp. grated lemon peel
Whip cream to soft peaks; slowly add honey and whip to still peaks. Fold in juice and peel. Makes 2 cups. Serve over gingerbread, fresh apple cake or fruit crepes.
Note: I decreased the lemon juice.
