The Buzz Newsletter

February 2006

 

 

Page 6

Recipes from P & P Honey

Peanut Butter Honey Cookies

1/3 C. Butter or margarine
1/2 C. Brown sugar
1/2 C. Honey
2/3 C. Peanut butter
1 Egg
2 C. Flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Vanilla

Mix butter, sugar, Honey, peanut butter, and egg thoroughly.

Measure flour by sifting. Blend dry ingredients.

Stir into butter mixture. Refrigerate for several hours.

Heat oven to 400o , shape dough and place 1” apart on a greased baking sheet.

Bake 8 to 10 mins.

Add chocolate stars.

Honey Butterscotch Crispies

1 Pkg. Butterscotch chips
1/2 C. Honey
1/2 C. Peanut butter
5 C. Crispy rice cereal
1 Pkg. Chocolate chips

In a small pan, combine butterscotch chips, honey and peanut butter. Cook on low heat, stirring until chips and peanut butter are melted.

In a large bowl, combine cereal and butterscotch/honey/peanut butter mixture. Toss to coat.

Pour into a greased 9x13 pan. Press evenly. Sprinkle chocolate chips over top and place pan under oven broiler and heat until chocolate chips are soft enough to spread.

Spread melted chips evenly over cereal mixture. Let cool before cutting.

Mary’s Apple Cider

1 Gal. Apple cider juice
1/2 Gal. Cranberry juice
1 Pkg. Cinnamon red hots (more or less to personal taste)
12 oz. Cinnamon creamed honey

Combine ingredients and heat over low heat thoroughly, stirring occasionally until red hots and honey are dissolved.

Serve warm. A 24 or 32 cup coffee pot works well.

Submitted with permission of Mary Krany.

Recipes Submitted by Pat Ennis

 

Blueberry Coffeecake
Submitted by Donna Brahms

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Iowa Honey
2 eggs
1/4 cup milk
2 Tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 teaspoon vanilla extract
6 tablespoons butter, melted

Blueberry Topping:
2 cups blueberies, fresh or frozen (partially thawed)
1 tablespoon all-purpose flour
1/2 cup Iowa Honey
2 tablespoons fresh lemon juice

Place blueberries in bottom of greased 9-inch
round cake pan: distribute evenly. Sprinkle with flour, drizzle with honey and lemon juice.
Set aside.

In small bowl, combine flour, baking powder, baking soda and salt; set aside. In medium bowl,
combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with fork until well mixed.

Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly.

Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean.

Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool completely.

Makes 8 servings.