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1 c. honey
3 eggs, beaten
3 tbsp. butter
1 tsp. vanilla
1 c. chopped nuts (walnuts or pecans)
8-9" unbaked pie shell
In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey.
Add butter, vanilla, nuts and nutmeg. Pour into the pie shell and bake at 325
degrees for 25 minutes or until set.
1 c. all-purpose flour
1 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. whipping cream
1/4 c. vegetable oil
1/4 c. honey
2 eggs, slightly beaten
Heat oven to 400 degrees. In medium bowl stir together flour,
cornmeal, sugar, baking powder and salt. Stir in remaining
ingredients just until moistened. Pour into greased 9 inch
square baking pan. Bake for 20 to 25 minutes or until wooden
toothpick inserted in center comes out clean.
Honey Lemon Butter (Cornbread or Bread)
1/2 c. butter, softened
2 tbsp. honey
1 tsp. fresh grated lemon peel
1 tbsp. fresh squeezed lemon juice
In small bowl, combine all ingredients, blending well. Makes
about 1/2 cup.
1 c. butter, softened
3 tbsp. honey
1/2 tsp. ground cinnamon
Cream butter until light and fluffy. Add honey and cinnamon,
beating until well blended. Serve with pancakes, waffles or
toasted bagel slices.
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