Type what you have

Ingredients

• ✓ honey
• ✓ honey
• egg yolk
• heavy cream
• raspberry
• pistachio nut

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ honey
• almond
• butter
• brown sugar
• vanilla extract
• salt
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty. You can chop the almonds by hand if you prefer but it will take a lot longer.
3. 3 Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
4. 4 Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
5. 5 Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
6. 6 Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
7. 7 Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
8. 8 Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ honey
• ✓ honey
• graham cracker crumb
• butter
• egg
• ricotta cheese
• vanilla extract
• whole wheat flour
• lemon zest
• almond
• pumpkin seed

Instructions

1. 1 In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
4. 4 Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
5. 5 Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

By MARBALET

Ingredients

• ✓ honey
• all-purpose flour
• egg
• salt
• vegetable oil
• white sugar
• pine nut
• confectioners' sugar

Instructions

1. 1 Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
2. 2 Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long.
3. 3 With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
4. 4 Heat oil to 350 degrees F (175 degrees C).
5. 5 Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
6. 6 Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.

By Traci

Ingredients

• ✓ honey
• egg
• all-purpose flour
• vanilla bean
• semisweet chocolate
• almond
• sprinkle
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
2. 2 Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
3. 3 Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
4. 4 In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

By Nancy

Ingredients

• ✓ honey
• wafer paper
• almond
• pistachio
• sugar
• sugar
• egg white
• salt
• lemon zest
• vanilla extract

Instructions

1. 1 Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet wafer paper in the bottom of the lined dish. Place almonds and pistachios in a warm place to make them easier to mix in at the end.
2. 2 Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons sugar; cook over low heat with a spatula, stirring constantly, until mixture turns from grainy to silky and smooth, about 30 minutes. Remove the pot from heat.
3. 3 Place egg whites and salt in a mixing bowl. Whisk until whites form soft peaks, 3 to 4 minutes. Place the pot with honey mixture back on low heat. Gradually whisk 1/4 of the whipped egg whites into honey mixture; whisk in remaining egg whites in 3 more batches.
4. 4 Continue cooking over low heat, stirring constantly with a spatula, until mixture turns a brighter white and a ribbon of mixture sits on the surface for 4 or 5 seconds before it disappears, about 40 minutes. You can add a few drops of mixture to a small bowl of ice cold water to test the consistency; ideally it should feel like firm clay.
5. 5 Whisk in lemon zest and vanilla. Add warm almonds and pistachios; stir to incorporate evenly. Transfer nougat mixture to the prepared baking dish; smooth the top with a clean, oiled spatula. Top nougat with remaining sheet wafer paper, shiny-side up. Lay plastic wrap over the top and press down evenly, tamping mixture down gently but firmly. Remove top plastic wrap.
6. 6 Allow nougat to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours.
7. 7 Lift the edges of overhanging plastic wrap to release nougat from the baking dish. Invert and remove plastic wrap from the bottom. Trim off the edges if plastic wrap is hard to remove. Cut torrone into 1-inch squares using a sharp serrated knife.

By John Mitzewich

Ingredients

• ✓ honey
• sugar
• pine nut
• walnut
• almond
• candied pineapple
• crystallized ginger
• date
• cocoa powder
• coriander
• allspice
• nutmeg
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
3. 3 Press mixture into the prepared baking pan.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Ingredients

• ✓ honey
• ricotta cheese
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• vegetable oil
• confectioners sugar

Instructions

1. 1 Mix ricotta, eggs, sugar, and vanilla together in a large bowl.
2. 2 Mix 1/2 cup flour and baking powder together in a small bowl; fold into ricotta mixture. Add enough remaining flour to make a thick batter. Let rest for 1 hour.
3. 3 Heat oil in a large, heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Working in batches if necessary, drop teaspoonfuls of batter into hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towels.
4. 4 Stack sfingi on a serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

By KITTYCATGRL

Ingredients

• ✓ honey
• egg
• white sugar
• vegetable oil
• vanilla extract
• baking powder
• all-purpose flour
• vegetable oil
• white sugar
• rainbow nonpareil sprinkles

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder.
3. 3 Slowly stir flour into egg mixture, about 1 tablespoon at a time, adding more flour if needed, until the dough is firm enough to roll into balls.
4. 4 Roll dough into small balls.
5. 5 Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
6. 6 Working in small batches, fry dough balls in hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
7. 7 To make the sweet glaze: Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
8. 8 Transfer struffoli to a large bowl and pour glaze on top; toss quickly to evenly coat before glaze hardens.
9. 9 Arrange struffoli into a tower shape or Christmas tree shape on a serving plate. Sprinkle nonpareil sprinkles over struffoli.

By Jess

Ingredients

• ✓ honey
• all-purpose flour
• salt
• baking powder
• baking soda
• egg
• white sugar
• olive oil
• milk
• orange zest
• powdered sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
3. 3 Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
4. 4 Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
5. 5 Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
6. 6 Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
7. 7 Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ honey
• all-purpose flour
• lemon
• orange
• baking powder
• salt
• olive oil
• egg
• cane sugar
• vegetable oil
• vanilla extract
• sprinkle

Instructions

1. 1 Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
2. 2 Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
3. 3 Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
4. 4 Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
5. 5 Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

By FestivelySouthern

Ingredients

• ✓ honey
• fig
• raisin
• orange zest
• walnut
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ honey
• bread flour
• semolina flour
• kosher salt
• water
• ricotta cheese
• water
• white sugar
• semolina flour
• egg yolk
• candied orange peel
• vanilla extract
• cinnamon
• butter
• lard
• confectioners sugar

Instructions

1. 1 Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
2. 2 Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
3. 3 Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
4. 4 Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
5. 5 Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
6. 6 Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
7. 7 Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
9. 9 Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
10. 10 Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners' sugar.

By popperdoogles

Ingredients

• ✓ honey
• all-purpose flour
• salt
• baking powder
• white sugar
• butter
• egg
• vanilla extract
• milk
• fig
• raisin
• orange
• walnut
• rum
• cinnamon

Instructions

1. 1 For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
2. 2 For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4. 4 Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
5. 5 Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

By Letricia

Ingredients

• ✓ honey
• ricotta cheese
• butter
• all-purpose flour
• white sugar
• cinnamon
• nutmeg
• kosher salt
• butter
• marsala wine
• egg white
• mascarpone cheese
• orange
• lemon
• dark chocolate
• pistachio nut

Instructions

1. 1 Transfer ricotta cheese to fine-mesh strainer set over a bowl and let drain, 8 hours to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat™) and brush with 1 teaspoon melted butter.
3. 3 For the shells, place flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon melted butter, Marsala wine, and egg white in a bowl. Mix with a whisk until very smooth, relatively thin, and spreadable.
4. 4 Spoon about 2 tablespoons of batter per shell onto the prepared baking sheet. Swirl batter gently with the back of the spoon from the center outwards to create a fairly thin flat circle about 6 inches in diameter. You should be able to fit 2 per pan.
5. 5 Bake in the preheated oven until edges are browned and centers have golden brown spots, 10 to 12 minutes.
6. 6 While shells are baking, make a few molds by twisting pieces of aluminum foil into 7-inch long cylinders about 2 inches thick.
7. 7 While shells are still hot, quickly roll each around a foil mold to form a tube, seam-side down. Press each tube gently with a spatula for a few seconds until cool enough to hold its shape. Repeat with remaining batter, baking and shaping in batches; let shells cool completely.
8. 8 For the filling, mix drained ricotta cheese, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey together with a spatula. Transfer into a plastic pastry or zip-top bag and cut off one corner.
9. 9 Pipe the filling into one end of a shell until it comes out slight from the opening, and then turn and fill the other end. Garnish both ends of exposed cheese filling with chopped pistachios. Serve within the next hour or two while cannoli remain crispy.

By John Mitzewich

Ingredients

• ✓ honey
• candy coated sprinkles
• green food coloring
• red food coloring
• milk
• powdered sugar
• almond extract
• vanilla extract
• egg
• milk
• shortening
• butter
• salt
• baking powder
• white sugar
• all-purpose flour
• water
• nutmeg
• allspice
• clove
• cinnamon
• brandy
• pecan
• raisin
• orange
• date
• fig

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ honey
• coconut cream

Instructions

1. 1 Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
2. 2 Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.

By Buckwheat Queen

Ingredients

• ✓ honey
• cottage cheese
• banana

Instructions

1. 1 Stir cottage cheese, banana slices, and honey together in a small serving bowl. Serve immediately.

By HUGGEY5

Ingredients

• ✓ honey
• coconut oil
• cocoa powder

Instructions

1. 1 Lightly grease 8x8 inch baking dish.
2. 2 Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

By amanda123ns

Ingredients

• ✓ honey
• peanut butter
• milk powder

Instructions

1. 1 Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate for at least 30 minutes.

By MARBALET

Ingredients

• ✓ honey
• peach slice
• cinnamon

Instructions

1. 1 Gather all ingredients. Preheat a grill for medium heat.
2. 2 Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon.
3. 3 Close up the foil, sealing tightly. Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through.
4. 4 Carefully open the packet, and serve.

By K Douglas

Ingredients

• ✓ honey
• strawberry
• lemon juice

Instructions

1. 1 Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon; crush with a hand-held food chopper or potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes. Stir.
2. 2 Increase heat to medium-high; cook 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ honey
• water
• meyer lemon juice
• lemon zest

Instructions

1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Ingredients

• ✓ honey
• banana
• coconut
• whipped cream

Instructions

1. 1 Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
2. 2 Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
3. 3 Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.

By Marcia

Ingredients

• ✓ honey
• evaporated milk
• peanut butter
• brown sugar

Instructions

1. 1 Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

By tiffanyrenee

Ingredients

• ✓ honey
• confectioners' sugar
• peanut butter
• milk powder

Instructions

1. 1 Cream together confectioners' sugar and peanut butter in a large bowl with an electric mixer until well combined. Beat in honey. Mix in milk powder until incorporated.
2. 2 Divide dough into 15 equal portions. Store in resealable plastic bags in the refrigerator or freezer until ready to use.

By CALTXGIRL

Ingredients

• ✓ honey
• apple
• brown sugar
• cinnamon
• puff pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, cover, and steam until tender, about 15 minutes.
3. 3 Mix softened apples, honey, brown sugar, and cinnamon together in a bowl.
4. 4 Spread puff pastry squares on a flat work surface. Place 1 tablespoon of the apple mixture in the middle of each square. Fold the corners of each square upward and pinch the edges together to make sure the filling stays in place. Put the squares on a baking sheet.
5. 5 Bake in the preheated oven until the pastry rises and turns golden brown, 20 to 25 minutes.

By Muffin Baker Junior

Ingredients

• ✓ honey
• fudge stripe cookie
• milk chocolate candy kiss
• decorating gel

Instructions

1. 1 Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole.
2. 2 Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

By jazzchick

Ingredients

• ✓ honey
• tahini
• cinnamon
• oat
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
3. 3 Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

By Vanessa

Ingredients

• ✓ honey
• white sugar
• peanut butter
• oat cereal
• peanut

Instructions

1. 1 Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.

By TJACKSON