Almond Honey Crunch

Makes 7 servings

  • 1 cup slivered almonds
  • 1/4 cup honey
  • 1 Tablespoon butter
  • 1 Tablespoon grated orange peel
  • salt
  • 2-1/2 cups corn flakes

Combine almonds, honey, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat. Add corn flakes and mix carefully. Spread on buttered baking sheet. When cool, break into small pieces.

Chewy Honey Oatmeal Cookies

Makes 24 cookies

  • 1/2 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups quick cooking rolled oats
  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup raisins, chocolate or butterscotch chips

In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth. In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips. Drop dough by rounded tablespoon full onto greased baking sheet. Bake at 350°F for 12 to 14 minutes until cookies are golden brown. Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet. Cool completely then store in an airtight container.


Makes 24 servings

  • 1/2 lb. sheets filo dough, frozen
  • 2 cups blanched almonds, ground
  • 3/4 cup sugar
  • 1 teaspoon lemon rind, grated
  • 3/4 teaspoon cinnamon, ground
  • 1 cup unsalted butter, melted
  • almonds, sliced, for garnish
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 cup honey
  • 1 Tablespoon rose water

1. Thaw filo dough for 8 hours in refrigerator, if frozen. Unfold sheets of filo dough so they lie flat. Cover with waxed paper, then a damp towel, to prevent them from drying out. 2. Preheat oven to 325°F. In a medium bowl combine almonds, sugar, lemon rind, and cinnamon. Generously butter an 8- to 9-inch-square pan. 3. Carefully fold 2 sheets of filo to fit pan; place in pan one at a time, brushing each with butter. Sprinkle about 3 Tablespoons of the almond mixture over top sheet. Fold 1 sheet of filo to fit pan; brush with butter. Sprinkle evenly with another 3 Tablespoons almond mixture. 4. Continue to add layers, using 1 folded sheet of filo, a generous brushing of butter, and 3 to 4 Tablespoons almond mixture for each; until nut mixture is used up (there should be about 10 nut-filled layers). 5. Fold remaining 2 to 3 sheets of filo to fit pan. Place on top, brushing each, with butter before adding the next. With a very sharp knife, carefully cut diagonally across pan to make small diamond shapes–about 1 1/2 inches on a side–cutting all the way to bottom of pan. Pour on any remaining butter. 6. Bake until golden brown (about 45 minutes). Pour warm Honey and Rose Water Syrup over top. Decorate each piece with an almond slice. Cool before serving. Honey and Rose Water Syrup (last four ingredients): Combine sugar and the water in a 1 1/2-quart saucepan; bring to a boil, stirring. Mix in honey and cook until syrup boils again. Remove from heat; mix in rose water.

Carrot Spice Cake

Makes 10 to 12 servings

  • 1/2 cup butter or margarine
  • 1 cup honey
  • 2 eggs
  • 2 cups finely grated carrots
  • 1/2 cup golden raisins
  • 1/2 cup chopped nuts
  • 1/4 cup orange juice
  • 2 teaspoons vanilla
  • 1 cup whole wheat flour
  • 1 cup unbleached flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 Tablespoon ground nutmeg

In large mixing bowl, cream butter until fluffy. Beat in honey in fine stream until well blended. Add eggs one at a time, beating well after each addition. In small bowl, combine carrots, raisins, nuts, orange juice and vanilla, set aside. Combine dry ingredients; set aside. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Turn batter into greased 12x8x2-inch pan. Bake at 350°F 35 to 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Turn onto wire cake rack.

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