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Iowa Honey Producers Association |
The Buzz Newsletter December 2008 |
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Desserts:
Honey Cherry Dessert Cups Donna Brahms--First Place Dessert cups ingredients: 1 c. flour 1/3 c. Iowa Honey 1/4 c. cocoa 1/4 c. butter 2 Tbs. water
Filling: 8 oz. cream cheese 1/2 c. Iowa Honey 1 Tbs. milk 1 tsp. cherry liqueur 1 egg
Topping: 1 jar maraschino cherries 1 c. whipping cream 3 Tbsp. honey (more if desired for taste)
Combine flour, honey, cocoa, butter and water until it forms a ball. Place 1 tsp. of dough in greased muffin cups; press onto bottom and partway up the sides of each cup. Beat cream cheese and honey until smooth; beat in milk and liqueur; add egg; until combined. Spoon into each cup. Bake at 325 degrees for 20 minutes. Cool. Beat together whipping cream and honey. Top with whip cream and a cherry. Store in the refrigerator.
Snacks:
Chocolate Pecan Fudge Julie Swett--First Place 24 oz chocolate chips 14 oz. sweetened condensed milk 1/3 c. honey 3/4 c. chopped pecans
Mix all ingredients except pecans in saucepan until all melted. Stir in pecans. Pour into 9-inch pan and refrigerate. Once chilled, cut into squares.
Chocolate Honey Treats Christian Hurd--Second Place 6 oz. Nestle milk chocolate morsals 1/4 c. honey 1 Tbsp. Water 3 c. Rice Crispies Cereal
Melt all ingredients, except cereal in a small saucepan. Continually stir until smooth. Pour chocolate over cereal until well coated. Spread into a small baking dish and refrigerate until cool.
Honey Bites Donna Brahms--Third Place 1 c. butter 4 Tbsp. sugar free orange jello 1/2 c. Iowa Honey 1 1/2 tsp. vanilla 1/4 tsp. salt 2 1/2 c. flour
Cream first 4 ingredients. Add flour and slat. Chill dough 30 minutes. Roll into balls and bake at 350 degrees for 10 minutes.
Bars or Cookies:
Honey Butterscotch Crispies Levi Bernhard--First Place 1 pkg. butterscotch chips 1/2 c. each: honey & smooth peanut butter 5 c. crispy rice cereal 1 pkg. chocolate chips
In a small saucepan, combine butterscotch chips, honey and peanut butter. Cook over medium heat, stirring until chips and peanut butter are melted. In a large bowl, combine cereal and butterscotch-honey mixture, toss to coat. Pout into a greased 9 X 13 baking pan, pressing evenly. Sprinkle chocolate chips over the top.
Place under broiler or in oven and heat until chips are soft enough to spread.(Levi uses a blow dryer to melt the chocolate chips.) Spread chips evenly over top of cereal mixture. Cool completely and then cut into squares. [From: "Home is Where Your Honey Is", Pat and Peggy Ennis, Goodell, IA]
Honey Bee Cookies Donna Brahms--Second Place 1/2 c. butter 1 1/2 c. flour 2/3 c. Iowa Honey 1/2 tsp. baking soda 1 egg 1/2 tsp. salt 1/2 tsp. ground cinnamon
Heat oven to 375 degrees. Cream butter and honey. Add egg and mix until smooth. Stir in dry ingredients; mix well. Chill. Drop by spoonfuls onto ungreased cookie sheets. Bake 7-9 minutes until lightly brown. Surface will appear shiny. Yields 3 dozen.
Chocolate Honey Brownies Julie Swett--Third Place 1/2 c. flour 1/4 tsp. salt 1/2 tsp. baking powder 2 eggs 6 Tbsp. honey 1 Tbsp. rum or vanilla 1 c. walnuts or pecans 6 oz. chocolate (semi-sweet) chips
Sift together flour, baking powder and salt. Melt chocolate and butter over hot water. Cool. Beat in eggs. Add honey and flavoring. Stir. Stir in sifted ingredients and nuts. Pour into 8 X 8 inch buttered pan. Bake for 30 minutes at 350 degrees.
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