Cookies, Cakes, and Pies Made With Honey!

Directions

Mix shortening, honey, brown sugar, peanut butter, and egg together well.

Sift all dry ingredients together, and stir into peanut butter-honey mixture.

Chill dough several hours. Roll into walnut-size balls, and place three inches apart on an ungreased baking sheet. Flatten and crisscross with a fork dipped in sugar.

Bake until set, for 10-12 minutes, at 375° .

Makes 60 two-inch cookies.

Directions

Add enough flour to the cooled liquid ingredients to make a soft dough. Chill dough.

Roll into balls about the size of walnuts place on lightly greased cookie sheet and bake at 350° till delicately browned.

Roll in powdered sugar while still slightly warm.

Directions

Cream margarine, sugar and honey. Add vanilla and mix well with wire whip. Stir in egg yolks, flour and salt. Add milk and stir well again.

Microwave on high for 5 to 6 minutes. Be sure to mix with a wire whip every couple of minutes.

Add peanut butter about halfway through cooking time (when mixture is hot) mixing in well. Mixture should be pudding consistency when finished cooking. (May need to microwave 2 or 3 minutes longer.) Spread into small size graham cracker crust and chill.

To dress it up, add dallops of Cool Whip, sprinkle with chopped peanuts and drizzle chocolate.

Directions

Preheat oven to 350°. Prepare pie crust.

In a large bowl whisk together eggs, salt, butter and honey.

Pour into pie crust and bake for about an hour until filling is set. Let cool.

Directions

Mix Cream, Sugar, and Shortening; add honey and mix well. Add beaten eggs, salt, and anise.

Dissolve soda in milk. Add Flour gradually alternating with liquid, making the last addition flour. Put in 2 greased bread loaf tins.

Bake at 375° for 45 minutes or a little more. Crust should be a deep golden brown.

To serve, slice and butter.

Directions

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 a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a 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°F 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.