Time for a little something...

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)
dinnertime Honey Gingerbread Cookies

Coconut Honey Cookies

Honey Milk Chocolate Fudge

Colored Honey

Easy Honey Buns


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

(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

  • 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.

Coconut Honey Cookies

(Preheat oven to 350 F)

2 Tablespoons honey
1/4 cup peanut butter
1/4 teaspoon salt

(Yield: about 2 dozen)

3 squares (3 ounces) semi-sweet chocolate
1 cup condensed milk
1 1/2 cups shredded coconut (4oz)

  • 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.

Honey Milk Chocolate Fudge

 

18 ounces semi-sweet chocolate
1/4 teaspoon salt
11/2 teaspoons honey

(Yield: about 2 dozen)

1 1/3 cups condensed milk
(15-ounce can)
1/2 cup coarsely chopped nuts

  • 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.

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.

Easy Honey Buns

 

1 package hot roll mix
or
1 pan buns or rolls ready
to brown in the oven

(Yield: 6-8 buns)

2 Tablespoons chopped
peanuts ot other nuts
1/4 cup honey

  • 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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Updated 06.22.01