Food and Recipe Blog » Honey Recipes

A Honey of a Pumpkin Pie Recipe With Honey Whipped Cream

Joi — Mon, 09 Nov 2009 16:07:50 +0000

Right around this time, I start whipping out the pumpkin pie and sweet potato pie recipes. My family loves both types of pies, so I can’t go wrong either way. There are so many different recipes for these Thanksgiving favorites and I always feel like I have to try them all. After all, I want to have the best pies I can when Thanksgiving rolls around. My husband greatly prefers sweet potato pies and my middle daughter, Brittany, much prefers pumpkin pies. The rest of us love them both to distraction.

That’s actually one of my top tips for Holiday baking: Experiment! Try out different recipes before the big day rolls around. Never, never, never try a new recipe on a holiday. Granted, more times than not (if you know what you’re doing, anyway) the recipe will turn out fantastic – but if you’re fairly new to cooking or if you frankly don’t do it that often, it’s better to be safe than sorry (and hungry!).

You’re going to love this Honey Pumpkin Pie Recipe – and just in time for Thanksgiving. Be sure to make the Honey Whipped Cream to top it off. Heavenly!

Both recipes are from the National Honey Board – I’ve got nothing but deep love for anyone who makes the world a sweeter place in which to live, love, and laugh.

Recipe for Honey Pumpkin Pie

3 eggs
1 pastry for single 9-inch pie crust
3/4 cup honey
1 can (15 oz.) canned pumpkin
1 cup evaporated milk
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Directions
Preheat oven to 425°F

In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream (recipe follows).

Tip: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 cup vanilla. Carefully spread over pie, cut and serve.

Recipe For Honey Whipped Cream

1 cup whipping cream
3 tablespoons honey
1 teaspoon vanilla

Directions

Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla. Makes 2 cups. Delicious!

Post from: Recipe Blog and Food Blog With a Southern Accent Follow me on Twitter! @JoiTaniaSigers

A Honey of a Pumpkin Pie Recipe With Honey Whipped Cream

E-Mail, RT, Print, and Share:

Recipes for Day of the Dead!

Joi — Tue, 13 Oct 2009 19:30:41 +0000

I’ve noticed lately that a lot of Hispanic traditions and celebrations are going mainstream. Such is the case for Dia de los Muertos, or Day of the Dead. The National Honey Board has even recreated traditional Dia de los Muertos recipes made with honey, a customary ingredient that according to legend, gives a unique sweetness to the journey from life on earth to life after death.

Día de los Muertos, celebrated on November 1 and 2, is originally an Azteca custom honoring their dead during the ninth month of the Solar Calendar. Although the original festivities have changed through time, their essence is intact. And, even though the authentic human skulls have been replaced by candy imitations, these representations along with paintings, costumes and art forms symbolize death as the birth of a new life.

This year, Dia de los Muertos falls on a Sunday; a great opportunity to extend celebrations with family and friends at the end of the weekend and enjoy delicious dishes made with honey.

Calabaza en Tacha (candied pumpkin)

Makes 6 to 8 servings

Ingredients:
1 cup dark brown sugar
1 Tbsp. molasses
1 1/2 cups pure honey
zest of one orange
juice of one orange
3 cinnamon sticks
5 cloves
4 cloves of allspice
2 quarts of water (8 cups)
1 medium pumpkin, seeded and cut into large pieces (8 to 10 pieces)

Preparation:
In a medium stockpot combine brown sugar, molasses, pure honey, orange zest, juice of one orange, cinnamon sticks, cloves, allspice and water. Bring to a boil.

Add pumpkin pieces to stockpot and simmer for approximately one hour until sauce has reduced by almost half and has become a thick syrup. The pumpkin should be fork tender, but not falling apart. Allow to cool and serve.

Atole (traditional Hispanic hot drink)

Makes 4 servings

Ingredients:
1/2 cup masa flour*
4 1/2 cups warm milk, divided
1 cinnamon stick
1 tsp. vanilla extract
3/4 cup pure honey

Preparation:
Dissolve masa flour with 1/2 cup hot milk until smooth.

Pour remaining hot milk into a saucepan, add masa flour mixture, cinnamon stick, vanilla extract and honey. Stir constantly over medium heat until fully combined and mixture has thickened. Serve warm in mugs.

*Masa flour is available in large grocery stores or Hispanic grocery stores.

Sugar Skulls

Makes 50 small skulls!

Ingredients:
2 egg whites
1 Tbsp. pure honey
1 tsp. vanilla extract
3 cups granulated sugar

Preparation:
Combine egg whites, honey and vanilla extract; mix well. Pour honey mixture over sugar. With your hands, thoroughly combine sugar and honey until you have a consistency similar to wet sand. (Mixture should form a ball when squeezed in your hand.)

Tightly pack the sugar mix into the skull molds and wipe off excess. Invert onto a flat surface and allow to dry for 24 hours.

Decorate skulls using royal icing*, sequins and/or edible paint.

*Royal Icing: 1 egg white for every 3 cups of powdered sugar. Add food coloring of your choice. Mix ingredients until completely blended.

Honey-Drizzled Buñuelos (fried tortillas)

Makes 12 to 15

Ingredients:
3 cups vegetable oil
1 package (8 to 10) fresh, unbaked flour tortillas
2 tsp ground cinnamon
1 cup granulated sugar
pure honey, to taste

Preparation:
Heat oil in a large skillet over medium high heat. Fry unbaked tortillas in hot oil until golden brown and place over paper towel to drain excess oil.

Mix cinnamon and sugar, sprinkle over fried buñuelos. Drizzle honey over buñuelos to taste and serve.

Photo and Recipes courtesy the National Honey Board.

Post from: Recipe Blog and Food Blog With a Southern Accent Follow me on Twitter! @JoiTaniaSigers

Recipes for Day of the Dead!

E-Mail, RT, Print, and Share:

© Administrator for Food and Recipe Blog, 2009. | Permalink | No comment | Add to del.icio.us
Post tags: day of the dead recipes, Honey Recipes, Recipes (A-O)

Delicious Recipes Featuring Honey and Apples

Joi — Wed, 23 Sep 2009 15:16:11 +0000

Below are some fantastic recipes from the National Honey Board that call for two of my all-time favorite flavors in the world: Honey and Apples. Yum! One of the reasons I think I love apples so much is they taste like Autumn to me. Since it’s my favorite time of the year, I’m good with that. As for honey, I know why I’m so in love with it – it’s a little thing we call a sweet tooth and my head is full of them. When these two flavors team up, Joi is one happy, happy Kentuckian.

Apple Gem Jelly Recipe
Makes 24 servings

1 cup apple juice
1 1/2 cups honey
1 tablespoon fresh lemon juice
2 red apples, grated with peel on
3 ounces liquid pectin

In a 5-quart saucepan, combine apple juice, honey, lemon juice and grated apples. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in liquid pectin. Skim off foam. Ladle into hot sterilized jars. Seal according to manufacturers instructions. Makes three 1/2-pint jars.

Recipe for Candied Honey Apples
Makes 6 servings

1 cup brown sugar, packed
1/2 cup butter
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
6 small apples
6 wooden sticks
1/3 cup nuts, chopped

Combine all ingredients except apples, sticks and nuts in 2-quart saucepan. Cook over medium-high heat to 265°F; stir constantly. Remove from heat. Cool 5 minutes. Insert stick into top of apple. Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples. Makes 6 apples.

Honey Yogurt Dumplings with Apples Recipe
Makes 8 servings

Dumpling Batter:
1 cup flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
6 tablespoons plain yogurt
1 tablespoon honey
1 tablespoon milk
1 teaspoon orange peel, grated

Apple Mixture:
4 cups apple slices
2 cups cranberry juice
1/2 cup honey
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine flour, baking powder, cinnamon and salt in large bowl. Mix together egg, yogurt, 1 tablespoon honey, milk and orange peel in separate large bowl; stir into flour mixture to form moist batter.

Combine apples, juice, remaining 1/2 cup honey, cinnamon stick and nutmeg in heavy large skillet; mix well. Bring to a boil over medium-high heat. Reduce heat to low.

Drop tablespoonfuls of batter over hot apple mixture. Cover and simmer 15 to 20 minutes or until dumplings are cooked through and wooden pick inserted near dumpling center comes out clean.

Harvest Honey Spice Cake Recipe
Makes 12 servings

1 cup honey
1/3 cup vegetable oil
1/3 cup strong brewed coffee
3 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups tart apples, peeled and chopped
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries
Powdered sugar
Additional toasted sliced almonds, for garnish

Using electric mixer beat together honey, oil and coffee. Beat in eggs. Combine dry ingredients; gradually add to honey-egg mixture, mixing until well blended. Stir in apples, almonds and cranberries. Pour into lightly greased and floured Bundt or tube pan. Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on wire rack. Dust with powdered sugar; garnish with sliced almonds, if desired.

***** This is a little off-topic, but if you or anyone you love happens to get whatever it is going around (the coughing, sore throat, chest congestion, sneezing nightmare) – put honey in tea and drinketh a lot! The honey soothes the throat like nothing else can or will and the natural sweetness makes you feel as though you just may live. If your throat is sore and inflamed, drink your honey-sweetened tea cold – it’ll put out the fire and make the inflamation go down. If your throat isn’t sore, but you have a lot of chest congestion, drink your honey-tea warm.. it’ll open you up and you’ll re-discover a little something we call breathing.

Post from: Recipe Blog and Food Blog With a Southern Accent Follow me on Twitter! @JoiTaniaSigers

Delicious Recipes Featuring Honey and Apples

E-Mail, RT, Print, and Share:

© Administrator for Food and Recipe Blog, 2009. | Permalink | One comment | Add to del.icio.us
Post tags: apple recipes, autumn, autumn recipes, cake recipe, dessert recipes, Fruit Recipes, Honey Recipes, Recipes (A-O), spice cake recipe