Here are some of Pooh Bear's favorite recipes for when it's time for a little something...
(from "The Pooh Cookbook" by Virginia H. Ellison, E.P.Dutton & Co., Inc. New York)
Honey Gingerbread Cookies
(Preheat oven to 350 F)
1/2 cup sugar
3 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons powdered ginger
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(Yield: about 2 1/2 dozen cookies)
2 teaspoons cinnamon
1/2 teaspoon each powdered cloves and nutmeg
1/2 pound butter or margarine cut into dots
1/2 cup honey
1/2 cup honey
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- Sift the sugar, flour, baking soda, salt, ginger, cinnamon,
cloves, and nutmeg together into a mixing bowl.
- Work the dots of butter into the dry ingredients with your
fingertips.
- When thoroughly worked in, add the honey and stir until
blended.
- Refrigerate for an hour, or longer if possible.
- Roll the dough out about 1/8-inch thick on a floured board
or between sheets of waxed paper.
- Cut it into the shaped of Gingerbread Men or Houses or
Pooh shapes made from tracings of the Pooh drawings.
- Bake for 12 to 15 minutes on a cookie sheet in the preheated
oven.
- Remove form oven and, after a minute, from the cookie sheet
with a spatula to cool on cake racks.
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Coconut Honey Cookies
(Preheat oven to 350 F)
2 Tablespoons honey
1/4 cup peanut butter
1/4 teaspoon salt
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(Yield: about 2 dozen)
3 squares (3 ounces) semi-sweet chocolate
1 cup condensed milk
1 1/2 cups shredded coconut (4oz)
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- Butter cookie sheets.
- Mix the honey with the peanut butter and salt and let them sit in the bowl.
- Melt the chocolate in the top of a double boiler [or in the microwave
at 50% power] with the condesed milk.
- Pour the milk chocolate into the honey peanut butter.
- Add the shredded coconut.
- Drop by the heaping teaspoonful about an inch apart onto
the cookie sheets.
- Bake for 10-12 minutes.
- Remove from the cookie sheet with a spatula while the
cookies are still warm.
- Cool on a wire rack.
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Honey Milk Chocolate Fudge
18 ounces semi-sweet chocolate
1/4 teaspoon salt
11/2 teaspoons honey
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(Yield: about 2 dozen)
1 1/3 cups condensed milk
(15-ounce can)
1/2 cup coarsely chopped nuts
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- Butter or line an 8-inch square pan or the equivalent, with
wax paper or foil.
- Melt the chocolate in the top of a double boiler over hot
water [or in microwave at 50% power].
- Stir and remove from heat when melted.
- Add salt, honey, and condensed milk.
- Stir to make a smooth mixture.
- If you like, add the nuts.
- Pour the fudge into the prepared pan.
- Spread it evenly in the pan and smooth the top.
- If you'd like, decorate it with nuts an inch apart.
- Refrigerate for at least 2 hours.
- Cut into squares.
- Keep refrigerated but remove from refrigeration about 30
minutes before serving.
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Colored Honey
Honey takes coloring even more easily than sugar.
- Use vegetable food coloring, the kind you buy to color the
icings on cakes and for dying Easter eggs. Food colors come in
red, yellow, blue, and green.
- Shake or tap the bottle so you get one drop at a time.
- Work up to the color you want.
- You can also mix your colors.
- You could also color your breakfast honey, one color for
each day of the week.
- Use small jars with airtight screw tops, so that the colored honey
can be stored.
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Easy Honey Buns
1 package hot roll mix
or
1 pan buns or rolls ready
to brown in the oven
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2 Tablespoons chopped
peanuts ot other nuts
1/4 cup honey
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- Follow the directions on the mix or for browning the buns.
- Combine the peanuts and honey.
- Stir until the chopped nuts are evenly distributed.
- Two or three minutes before the buns are ready,
take them from the oven and brush the honey-nut mixture over them.
- Return to oven.
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© Stephanie Segall, 1997-2003
Updated 06.22.01
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