3 cups flour, sifted
1/2 cup sugar
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp powdered ginger
1/2 tsp powdered cloves
1/2 tsp powdered nutmeg
1/2 pound butter
1/2 cup honey
Preheat oven to 350 degrees. Sift flour, sugar, baking soda, cinnamon, ginger, cloves and nutmeg together.
Cut butter into small pieces. Work butter into dry ingredients with pastry cutter or with fingers. When blended throughly, add honey and stir until completely blended.
Refrigerate dough for a minimum of 1 hour.
Roll dough out to 1/8 inch thickness on a floured board. Cut into shapes with cookie cutters of your choice. Bake for 12-15 minutes on a cookie sheet.
Let cool for one minute on cookie sheet, then cool completely on cookie racks.
Adapted from The Pooh Cook Book (Inspired by Winnie-the-Pooh) by Virginia H. Ellison, E.P. Dutton & Co. Inc, 1969. Click here to find this book on Amazon.com.
Honey is a great ingredient to use in cooking as a sweetener and sometimes as a replacement for sugar. With all the great recipes out there that use honey, we’ve decided to feature a honey recipe each month on our blog.
For our first recipe, we’re keeping it simple…
1/2 cup butter
1/4 to 1/2 cup honey (to taste)
Blend ingredients in a food processor until smooth. Refrigerate until firm.
Honey Butter tastes great on muffins, scones, pancakes, and banana nut bread. To make your Honey Butter extra special, check out these Food Network recipes:
Cinnamon Honey Butter
Orange Honey Butter (and Blue Corn Pancakes)
Blueberry Honey Butter (and Grilled CornMuffins)
1/2 cup orange juice
1/2 cup banana, sliced
1/4 cup frozen mixed berries (your choice of strawberries, raspberries, blackberries, or blueberries)
1/2 cup plain yogurt
2 tablespoons honey (or to taste)
Place all ingredients in a blender and blend until smooth. Yields 1-2 servings.
Adapted from recipe found in Honey: A Connoisseur’s Guide with Recipes by Gene Option (Ten Speed Press; 2000). To find more great honey recipes and read more about honey, check out this book on Amazon.com. And find more great honey smoothie recipes by checking out Smoothie Web.
Serves 2 to 4
1 pint (16 ounces) strawberries, hulled and quartered
1/4 cup honey
1 tablespoon vodka (or flavored liqueur of choice), optional
Juice from one lemon
Place the strawberries in a blender and puree until very smooth. Push the puree through a fine mesh sieve to remove some of the seeds. Whisk in the honey, vodka, and lemon juice. (You want this to be on the sweet side since freezing will dull the flavor.) Cover and chill the mixture.
Once the strawberry mixture is completely chilled, pour into the ice cream maker and freeze according to manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours to continue firming up.
Note: the vodka helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.
Recipe Originally Posted on Kitchn.com