Type what you have

Ingredients

• ✓ honey
• butter
• golden syrup
• baking soda
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat.
3. 3 Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet.
4. 4 Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

By Sophie

Ingredients

• ✓ honey
• egg
• all-purpose flour
• baking soda
• sour cream
• sugar
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper.
2. 2 Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers.
4. 4 Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving.

By Sandra

Ingredients

• ✓ honey
• sugar
• shortening
• egg
• vanilla extract
• baking soda
• ginger
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Heat sugar, butter, and honey in a saucepan over low heat, stirring until melted and combined. Remove from heat and let cool completely.
3. 3 Whisk eggs, vanilla, baking soda, and ginger together in a large bowl. Gradually stir into the cooled honey mixture until well blended. Add flour, 1 cup at a time, mixing after each addition until a soft dough forms.
4. 4 Drop dough by teaspoonfuls onto prepared baking sheets, spacing about 2 inches apart.
5. 5 Bake in the preheated oven until edges are golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

By Darlene

Ingredients

• ✓ honey
• ✓ honey
• water
• sugar
• butter
• baking soda
• cinnamon
• salt
• egg
• all-purpose flour
• heavy cream
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat. Place a mixing bowl and whisk in the refrigerator.
2. 2 Pour 3/4 cup wildflower honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
3. 3 Place a large metal bowl over the lowest heat setting on the stovetop. Add sugar, butter, 3/4 cup wildflower honey, and 1/4 cup burnt honey. Let sit until butter melts, 5 to 7 minutes. Reserve remaining burnt honey for the frosting.
4. 4 Meanwhile, combine baking soda, cinnamon, and salt in a small bowl.
5. 5 Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it warms up again, then whisk in baking soda mixture. Remove from heat.
6. 6 Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
7. 7 Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
8. 8 Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
9. 9 Repeat Steps 6 and 7 until you have 8 cake layers, letting each cool on an individual parchment round.
10. 10 Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. Spread any remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
11. 11 Return scraps to the oven and bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes.
12. 12 Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
13. 13 Remove the bowl and whisk from the refrigerator. Pour in heavy cream and whisk until soft peaks form. Add sour cream and remaining burnt honey; continue whisking until stiff peaks form.
14. 14 Place a cake layer on a parchment paper round on a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing layers in smooth-side down. Place the last cake layer smooth-side up.
15. 15 Frost top and sides of cake. Cover with crumbs; clean any excess crumbs around base.
16. 16 Cover with plastic wrap and refrigerate for at least 8 hours to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.

By John Mitzewich

Ingredients

• ✓ honey
• milk
• butter
• salt
• white sugar
• active dry yeast
• water
• egg
• all-purpose flour
• nutmeg

Instructions

1. 1 Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
2. 2 In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
3. 3 Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
4. 4 Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
5. 5 With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

By Maria

Ingredients

• ✓ honey
• instant coffee granule
• water
• egg
• white sugar
• vegetable oil
• all-purpose flour
• baking powder
• baking soda
• salt
• clove
• allspice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8-inch square pans.
2. 2 Mix coffee and hot water in a bowl. Cool.
3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until creamy. Add oil and then honey, beating well after each addition.
4. 4 Combine flour, baking powder, baking soda, salt, cloves, and allspice in a separate bowl. Add flour mixture, alternating with coffee mixture and honey mixture, stirring batter briefly after each addition.
5. 5 Beat egg whites in a glass, metal, or ceramic bowl until stiff. Fold in three batches into batter. Pour into prepared pans.
6. 6 Bake in preheated oven until a toothpick inserted into the middle of cake comes out clean, 35 to 40 minutes.

By Suzanne Stull

Ingredients

• ✓ honey
• molasses
• brown sugar
• egg
• lemon juice
• lemon zest
• all-purpose flour
• baking soda
• cinnamon
• clove
• allspice
• nutmeg
• candied citron
• hazelnut
• sugar
• water
• confectioners sugar

Instructions

1. 1 Stir honey and molasses together in a medium saucepan over medium heat until combined and beginning to boil, about 2 minutes. Remove Stir in brown sugar, egg, lemon juice, and lemon zest until well blended. and stir in the brown sugar, egg, lemon juice and lemon zest. Whisk flour, baking soda, cinnamon, cloves, allspice, and nutmeg together in a large bowl until evenly combined. Add molasses mixture to dry ingredients and stir until dough forms. Mix in citron and hazelnuts. Cover dough and refrigerate until firm, at least 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into small rectangles and place 1 inch apart on prepared baking sheets.
3. 3 Bake in the preheated oven, until no imprint remains when touched lightly, about 10 to 12 minutes. Brush hot cookies with icing and transfer immediately to wire racks to cool completely. Store in an airtight container with a piece of apple or orange for 2 to 3 days to soften and develop flavor.
4. 4 To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes grainy, reheat gently with a little water until crystals dissolve.

By Debi

Ingredients

• ✓ honey
• brown sugar
• molasses
• egg
• all-purpose flour
• nutmeg
• cinnamon
• clove
• allspice
• baking soda
• almond
• candied mixed fruit peel
• egg white
• lemon juice
• lemon zest
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses.
3. 3 Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets. Roll out dough on a lightly floured surface to a thickness of 1/4 inch.
5. 5 Cut into 2x3-inch rectangles. Place cookies 1 ½ inches apart on prepared cookie sheets.
6. 6 Bake in the preheated oven until lightly browned, about 10 to 12 minutes.
7. 7 While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth.
8. 8 Brush glaze over cookies while they are still warm.
9. 9 Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.

By HILARY2000

Ingredients

• ✓ honey
• almond
• all-purpose flour
• white sugar
• cocoa powder
• cinnamon
• clove
• baking powder
• salt
• butter
• egg
• confectioners sugar
• cocoa powder
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
2. 2 Mix ground almonds, flour, white sugar, 2 teaspoons cocoa powder, cinnamon, cloves, baking powder, and salt together in a large bowl. Use your fingers or a pastry blender to rub in the butter until mixture resembles fine crumbs. Add honey and egg; mix together to form a dough.
3. 3 Dust work surface with flour. Roll out dough into a circle about 1/8-inch thick. Cut into gingerbread men shapes with a floured cookie cutter. Place 2 inches apart on baking sheets.
4. 4 Bake in the preheated oven until edges are brown, 15 to 20 minutes. Cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, about 20 minutes.
5. 5 Combine confectioners' sugar and 2 tablespoons cocoa powder in a bowl. Mix in enough boiling water to make a smooth and spreadable icing. Spread icing on cooled cookies using a table knife. Set aside until icing hardens, about 2 hours.

By Sinopa2

Ingredients

• ✓ honey
• egg
• baking powder
• cocoa powder
• all-purpose flour
• water
• baking soda
• cardamom
• cinnamon
• clove
• nutmeg
• ginger
• anise seed
• lemon zest
• butter
• white sugar
• molasses

Instructions

1. 1 Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and cool for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom into molasses mixture. Dissolve baking soda in water, then stir into molasses mixture. Sift 6 cups flour, cocoa powder, and baking powder together into a large bowl; stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough forms.
4. 4 Divide dough into 4 pieces (to make it more manageable). Roll out dough on a well floured surface to ¼-inch thick; cut into shapes with a cookie cutter. Transfer to ungreased baking sheets.
5. 5 Bake in the preheated oven until lightly browned around the edges, 8 to 10 minutes. Cool completely on a wire rack.

By Inge

Ingredients

• ✓ honey
• cinnamon red hot candy
• green decorator sugar
• orange juice
• confectioners sugar
• baking powder
• baking soda
• cardamom
• clove
• cinnamon
• all-purpose flour
• orange juice
• egg
• candied mixed fruit
• almond
• semisweet chocolate chip
• water
• sugar

Instructions

1. 1 Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
3. 3 Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
4. 4 To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

By Juanita

Ingredients

• ✓ honey
• confectioners' sugar
• salt
• black pepper
• ginger
• nutmeg
• clove
• baking soda
• cardamom
• cinnamon
• anise extract
• brown sugar
• white sugar
• all-purpose flour
• egg
• margarine
• shortening
• molasses

Instructions

1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
2. 2 Remove from heat and cool to room temperature; beat in eggs.
3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Ingredients

• ✓ honey
• ✓ honey
• lemon zest
• water
• lemon juice
• almond
• raisin
• almond
• coffee
• vegetable oil
• white sugar
• egg
• allspice
• cinnamon
• baking soda
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
2. 2 Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
3. 3 Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
4. 4 Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
5. 5 To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

By Sandy in Baltimore

Ingredients

• ✓ honey
• lemon juice
• powdered sugar
• all-purpose flour
• egg
• heavy cream
• baking soda
• kosher salt
• cayenne pepper
• clove
• allspice
• nutmeg
• cardamom
• ginger
• cinnamon
• water
• brown sugar
• white sugar

Instructions

1. 1 Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
2. 2 Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
3. 3 Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
6. 6 Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
7. 7 While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
8. 8 Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
9. 9 Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

By John Mitzewich

Ingredients

• ✓ honey
• water
• confectioners' sugar
• baking powder
• egg
• white sugar
• margarine
• all-purpose flour
• almond extract
• bread crumb
• raisin
• walnut
• apple
• sugar
• margarine
• egg
• water
• poppy seed

Instructions

1. 1 Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
2. 2 Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
3. 3 Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.
5. 5 Roll out dough on a slightly floured surface and place in the prepared sheet pan.
6. 6 Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
7. 7 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
8. 8 Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
9. 9 Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.

By Allrecipes Member

Ingredients

• ✓ honey
• lemon zest
• milk
• confectioners' sugar
• lemon zest
• orange zest
• almond extract
• water
• blackstrap molasses
• brown sugar
• egg
• salt
• cardamom
• clove
• baking powder
• ginger
• cinnamon
• all-purpose flour
• date
• apricot
• water
• almond

Instructions

1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Ingredients

• ✓ honey
• apple pie filling
• vanilla extract
• cream cheese
• confectioners' sugar
• butter
• brown sugar
• walnut
• cinnamon
• egg white
• walnut
• milk
• salt
• ginger
• clove
• pumpkin pie spice
• cinnamon
• baking soda
• all-purpose flour
• egg
• brown sugar
• white sugar
• butter
• apple
• butter

Instructions

1. 1 Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
3. 3 In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
4. 4 Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
5. 5 To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
6. 6 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
7. 7 To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

By Izabela

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
• ✓ 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
• 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