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PEANUT BUTTER AND HONEY SANDWICH COOKIES
1 c. peanut butter
3/4 c. honey
1/2 c. margarine
1/2 tsp. vanilla
2 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Lightly grease cookie sheets. In large bowl, cream peanut butter, honey, margarine and vanilla until light and fluffy. Beat in egg. In separate bowl mix together flour, baking soda, baking powder and salt; stir into peanut butter mixture. Roll slightly rounded tablespoons of dough into balls; place 2 inches apart on prepared cookie sheets. Flatten slightly with fork to make a crisscross pattern. Bake for 12 minutes or until golden on the under side. Cool on wire racks. Spread jam on bottoms of half the cookies; top with remaining cookies to form sandwiches. Makes 2 dozen.
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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