Cletus Says-  "Cook With Honey!"  

Cherry-Honey Pie

pastry for 2-crust pie

2 c. pitted cherries

3 tbsp. quick-cooking tapioca

3/4 c. honey

1 tsp. butter

Line 9-inch pie pan with pastry. Combine cherries, tapioca and honey; mix well. Pour into pie shell; dot with butter. Cover with lattice top crust. Bake in 450-degree oven for 10 minutes. Reduce oven temperature to 350 degrees; bake for about 10 minutes longer or until done.

Honey-Coconut Chiffon Pie

1 c. flaked coconut

3 eggs, separated

1 c. water

1/4 c. honey

1 pkg. lemon gelatin

3 tbsp. lemon juice

1 1/2 tsp. grated lemon rind

dash of salt

1 baked 9-inch pie shell

Spread coconut out thinly in a shallow baking pan. Place in 350-degree oven, until toasted delicately brown, stirring often. Combine slightly beaten egg yokes, water and 1/4 c. honey in top of double boiler; mix well. Cook over boiling water for 5 minutes or until thickened, stirring constantly. Remove from heat. Add gelatin, lemon juice and lemon rind. Stir until slightly thickened. Combine egg whites, salt and two tbsp. honey; Beat until stiff peaks form. Fold in gelatin mixture and 1/2 cup toasted coconut. Turn into pie shell; sprinkle with remaining coconut. Chill until firm.

Honey-Oatmeal Bread

1 pkg. yeast

1 c. warm water

1/2 c. quick oatmeal

1/4 c. honey

1 1/4 tsp. salt

3 1/4 to 3 3/4 c. sifted all-purpose flour

soft shortening

Stir yeast into warm water; let stand for several minutes. Stir in oatmeal, honey, salt and half the flour. Beat for about 100 strokes. Stir in 1 tablespoon shortening; add remaining flour, a small amount at a time. Dough will be sticky. Turn dough onto floured board; knead until smooth. Place in a bowl; grease top with shortening. Let raise for about 1 hour or until dent remains when finger is pressed into dough. Punch dough down; shape into loaf. Place in well- greased loaf pan. Let rise for 40 to 45 minutes or until doubled in bulk. Bake in 400-degree oven for 35 to 45 minutes. Remove from pan; brush top with shortening. 

Caramel Apples

2 c. honey

3/4 c. evaporated milk

1 tsp. vanilla extract

3 tbsp. butter

pinch of salt

6 to 8 lg. apples

Mix honey and evaporated milk together. Cook, stirring constantly, to the firm-ball stage or to 255 degrees on the candy thermometer. Stir in vanilla, butter and salt. Dip apples into cooked caramel; spoon excess from bottom. Place on greased cookie sheet. Chill until carmel is firm. 

Honey Panna Cotta With Fresh Raspberries

3 tablespoons sugar tablespoons sugar

1/8 teaspoon salt

3 tablespoons honey

1/4 teaspoon vanilla extract

1 cup whole milk

3 cups whipping cream

1/2 cup grand marnier liquor

1 pint fresh raspberries

  Pour the milk into a small, heavy saucepan. Sprinkle gelatin over the milk and let stand for 5 minutes to soften.Stir the mixture over a medium heat until gelatin dissolves, about 5 minutes (do not boil).Add the cream, 3 tablespoons sugar, honey and salt and stir until the sugar dissolves, about 2 minutes.Remove from heat. Whisk in the vanilla. Cool slightly. Strain into 8 wineglasses.Refrigerate until set, at least 5 hours.Combine fresh raspberries, sugar, and Grand Marnier liquor. Set aside to macerate for 1 hour. Spoon some raspberries into each glass of panna cotta and serve.  Recipe from Viking Cooking School

                                                                                                                                                                This recipe was sent to us by member "Teddi Irwin"                  

 

"Eat More Honey And Bee Healthy"