Peanut Butter Cookies

(Yield: 2 dozen)

2 c. soft white wheat flour

½ tsp. baking soda

¼ tsp. salt

¼ c. butter, softened

¾ c. crunchy peanut butter

½ c. honey

½ tbsp. pure vanilla

1. In a medium bowl, combine flour, baking soda and salt.

2. Cut in butter and peanut butter until mixture resembles coarse crumbs.

3. Add honey and vanilla. Beat with an electric mixer until well combined.

4. Roll mixture into balls and place on an ungreased cookie sheet. Mash tops slightly in 2 directions with a fork (wetted, if necessary).

5. Bake at 350’F for 12 minutes. Cool cookies on a wire rack.

Notes

Oatmeal Raisin Cookies

(Yield: 30 cookies)

¾ c. butter, softened

2 c. soft white wheat flour

1 c. honey

1 egg

1 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. pure vanilla

½ tsp. salt

¼ tsp. baking soda

2 c. rolled oats

1 c. raisins

1. In a medium bowl, beat butter with an electric mixer on medium to high speed for 20 seconds.

2. Add half of the flour, and then the honey, egg, baking powder, cinnamon, vanilla, salt, and baking soda. Beat until thoroughly combined.

3. Beat in remaining flour. Stir in oats and raisins.

4. Drop by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet.

5. Bake at 350’F for 12 minutes or until edges are golden. Cool cookies on a wire rack.

Variation

With the oats, stir in 1 c. carob chips and/or ½ c. chopped walnuts or pecans.

Notes

Chocolate Oatmeal Cookies

(Yield: 18 cookies)

½ c. butter

1 c. honey

¼ c. cocoa

1 tsp. pure vanilla

½ c. creamy peanut butter

3 c. rolled oats

1. In a large saucepan, combine butter, honey and cocoa. Bring to a rolling boil and boil 1½ minutes. Remove from heat.

2. Add vanilla and peanut butter. Stir until peanut butter is melted.

3. Add oats; stir until well combined.

4. Drop onto waxed paper-covered racks. Let cool.

Variations

Add ¼ c. pecans with the oats.

Add ¼ tsp. peppermint extract or 1/8 tsp. orange extract with the vanilla.

Notes

Buckeyes

(Yield: cookies)

1¾ c. (16 oz.) creamy peanut butter

½ c. butter

1 c. honey

1 tsp. pure vanilla

1¾ c. powdered milk

1½ c. finely ground oatmeal

8 oz. unsweetened chocolate squares

2 tbsp. milk

¾ c. honey

1. In a small saucepan, melt peanut butter and butter over medium-low heat. Remove from heat.

2. Add honey, vanilla, powdered milk, and oats. Stir until well blended.

3. Roll dough into 1-inch balls, and place on a baking sheet.

4. Melt unsweetened chocolate with the milk until smooth. Add the ¾ c. honey and stir until blended.

5. Pour chocolate over the balls (or dip them into the chocolate). Let cookies cool.

Notes

Fudge Brownies

(Yield: 20)

6 oz. unsweetened chocolate, coarsely chopped

¾ c. butter

¼ c. honey

1¼ c. honey

2 eggs

½ tsp. pure vanilla

1½ c. soft white wheat flour

1/8 tsp. salt

1/8 tsp. cinnamon

1. Lightly grease 8×12 baking pan. Preheat oven 325’F.

2. In a large microwave-safe mixing bowl, combine chocolate, butter and ¼ c. honey. Microwave, uncovered, on high for 2-3 min. or until butter is melted, stirring once or twice. Remove bowl from microwave. Stir until chocolate is completely melted.

3. Beat in 1¼ c. honey with an electric mixer on low or medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 min. Add flour, salt and cinnamon. Beat on low until combined.

4. Spread batter in prepared pan. Bake 35-40 min. or until toothpick inserted near center comes out clean. Allow to cool on a wire rack about 30 min. (or until brownies hold a cut edge). Cut into bars.

5. Top with topping of choice.

Toppings

Dusting: Lightly sprinkle with cornstarch through a sieve

Whipped cream: Combine 1 c. heavy whipping cream, 2 Tbsp. honey and ½ tsp. pure vanilla in a small bowl. Beat on medium speed until soft peaks form.

1. For chocolate whipped cream, add 2 Tbsp. cocoa powder and increase honey to 3 Tbsp.

2. For frozen whipped cream, cover mixture and freeze for 2-3 hours or until firm. Let mixture stand at room temperature 10 min. to soften slightly. Dip spoon in hot water, if necessary, to scoop.

Caramel Pecan: In a 3-qt. saucepan, bring 1 c. honey and a pinch of salt to a boil until it reaches soft crack stage (270’F). Remove pan from heat and slowly add 1/3 c. heavy whipping cream and 1 tsp. pure vanilla. Quickly stir in ¾ c. chopped pecans. Let cool slightly before pouring over cooled brownie.

Notes

Carob Chip Cookies

(Yield: 15 cookies)

1/3 c. softened butter

½ c. honey

¼ tsp. pure vanilla

1 egg

1½ c. soft white wheat flour

½ tsp. soda

¼ tsp. salt

½ c. carob chips

1. In a medium bowl, beat butter and honey until well combined.

2. Add vanilla and egg. Mix well.

3. Add flour, soda and salt. Stir with a spoon until well combined.

4. Stir in carob chips.

5. Bake at 350’F for 12 minutes, or until cookies are golden brown. Cool on a wire rack.

Hot cocoa or carob

1. In a medium saucepan, combine ½ c. milk, ¼ c. honey and ¼ c. cocoa powder or carob powder. Bring to a boil over medium heat.

2. Add 3½ c. milk. Heat thoroughly, but do not boil.

3. Pour in mugs and top with whipped cream and sprinkle with cinnamon.

Notes

Carrot Cake

2 c. soft white wheat flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1½ tsp. baking soda

¾ c. oil

¾ c. honey

4 eggs

3 c. grated carrots

1 c. unsweetened crushed pineapple, drained

½ c. chopped walnuts

Cream cheese frosting

1. Preheat oven to 350’F. Grease and flour two 8” or 9” round baking pans, or one 9×13” pan.

2. In a large bowl, combine flour, baking powder, cinnamon, salt, and soda.

3. Add oil, honey and eggs; mix well.

4. Stir in carrots, pineapple and walnuts. Spoon batter into prepared pans.

5. Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean.

6. Cool cakes in pans for several minutes, then remove to a wire rack to cool completely.

7. Fill and frost with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened

½ c. butter, softened

¼ c. honey

1 tsp. pure vanilla

½ c. chopped walnuts, pecans or other nuts (optional)

½ c. crushed pineapple, drained (optional)

1. Beat cream cheese and butter in a small bowl until fluffy.

2. Beat in honey and vanilla.

3. Stir in any optional ingredients, mixing well.

4. Store in the refrigerator.

5. Variations

   1. Chocolate: Add ¼ c. cocoa powder and increase honey to 1/3 cup.

   2. Tinted: Add ¼-½ c. unsweetened crushed raspberries, blueberries, or strawberries.

Notes

Black Forest Cake

2¼ c. soft white wheat flour

1 tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

1¼ c. honey

1 c. water

½ c. butter, softened

½ tsp. pure vanilla

2 eggs

3 squares (3 ounces) unsweetened chocolate, melted and cooled

Cherry Fruit Filling (NOTE: If you make just a Fudge Cake, omit the filling)

Chocolate Cream Cheese Frosting

1. Preheat oven to 325’F. Grease and flour two 8” or 9” round baking pans.

2. In a large bowl, combine flour, baking powder, baking soda, and salt.

3. Add honey, water, butter, and vanilla. Beat with an electric mixer on low until combined. Beat on high speed for 2 minutes.

4. Add eggs and melted chocolate; beat 2 minutes more.

5. Pour batter into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean.

6. Cool on wire racks for 10 min. Remove cakes from pans and cool thoroughly on wire racks.

7. Place one cake layer on a serving plate. Using the frosting, make a border around the edge of the layer ½” wide and 1 “ high. Make a solid circle in the center of the cake layer about 2½” in diameter and 1” high. Spread the chilled filling between the frosting border and the circle. (If making a Fudge Cake, omit this step and just frost the top of the first layer.)

8. Place second cake layer on top. Frost with remaining frosting. If desired, garnish with dollops of whipped cream and chocolate shavings. Chill. Let stand at room temperature 20 min. before serving.

Cherry Fruit Filling

1. Drain 14.5 oz. can unsweetened pitted cherries, reserving ½ c. liquid.

2. In a small saucepan, stir together reserved liquid and 1 Tbsp. cornstarch until cornstarch is dissolved. Add 2 Tbsp. honey and drained cherries.

3. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

4. Stir in 2 Tbsp. orange juice. Cool.

5. Cover and chill thoroughly without stirring.

Chocolate Cream Cheese Frosting

1. Beat 8 oz. cream cheese and ½ c. butter (both softened) in a bowl until fluffy.

2. Beat in 1/3 c. honey.

3. Add 1 tsp. pure vanilla and ¼ c. sifted unsweetened cocoa powder. Mix on low until well combined.

Apple Pie

(Yield: 1 pie)

8 apples (peeled, cored and sliced ¼” thick)

2 tsp. lemon juice

2 Tbsp. soft white wheat flour

1 tsp. cinnamon

1/8 tsp. salt

Dash nutmeg

Double pie crust

2 Tbsp. honey

2 Tbsp. butter

1. In a large bowl, combine apples and lemon juice.

2. In a medium bowl, stir together flour, cinnamon, salt and nutmeg. Sprinkle mixture over the apples, and toss well to combine.

3. Line 9” pie plate with bottom crust and trim edges. Fill with apple mixture.

4. Drizzle honey over the apple mixture, and dot with butter.

5. Adjust the top crust. Trim edges and flute.

6. Brush top with glaze, if desired, and cut slits to let the steam escape.

7. Bake at 400’F for 50 min. or until crust is golden and the filling is soft and bubbling.

8. Cool pie on a wire rack before slicing.

Notes

Pie Crust

(2 single crusts, or 1 double crust)

3 c. soft white wheat flour

½ tsp. salt

1 c. cold butter, cut into tablespoons

1 chilled egg, slightly beaten

5 Tbsp. ice cold water

1 Tbsp. cold raw apple cider vinegar

1. In a large mixing bowl, stir together the flour and salt. Using a pastry blender, or 2 knives, cut in butter until it is reduced to small bits and looks like coarse meal.

2. In a small bowl, whisk together the egg, water and vinegar.

3. Slowly add liquid to the flour mixture, and gently toss mixture with a fork until ingredients are moistened. Add water, 1 Tbsp. at a time, if needed.

4. Mold dough into a ball, and divide it into 2 discs. Wrap each disc in plastic wrap and refrigerate until firm (15 minutes to 1 hour).

5. Roll out one pastry disc into a 12” circle between 2 squares of waxed paper, or on a lightly floured surface or cloth-covered board.

6. Remove top sheet of paper and invert pastry over a pie pan, easing it gently into the pan. Remove second sheet of waxed paper and fit the pastry into the bottom and sides of the plate without stretching. Trim edges of dough.

7. Fill crust with desired filling.

8. Roll out second pastry disc as you did the first.

9. Moisten edge of bottom pastry with water, milk, or egg wash. Place second pastry over filling. Trim along edge of plate, leaving ½” overhang; fold overhang under bottom pastry edge and press firmly against pie plate rim to seal (usually by fluting).

10. If desired, brush top with a glaze to aid in browning. Make a few vents in top to allow steam to escape.

Baked pie shell

Fit the pastry into 2 pans, and trim and flute the edges. Then, either prick the entire surface with a fork or “blind bake” the shells, using aluminum foil and some type of weight. Bake at 450’F for 8-10 minutes or until lightly browned. (If “blind baking,” remove the foil and weights after 7 minutes, and bake for another 5 min. or until lightly browned.) Transfer pie plate to a wire rack and cool completely.

Notes

Strawberry Pie

(Yield: 2 pies)

1¾ c. strawberries, blended to make 1 cup of liquid

1 Tbsp. lemon juice

2 envelopes unflavored gelatin

¼ c. cornstarch

½ c. cold water

½ c. honey

¼ tsp. salt

1 tsp. butter

4 c. strawberries, cut in half

2 baked and cooled pie shells

1. Combine blended strawberries and 1 Tbsp. lemon juice.

2. In a dry saucepan, combine gelatin and cornstarch. Stir in ½ c. cold water until cornstarch is dissolved.

3. Stir in liquid strawberry mixture and honey. Cook until mixture boils, and is thick and bubbly.

4. Stir in salt and butter. Let mixture cool.

5. Stir in halved strawberries. Pour mixture into pie shells. Chill pies in the refrigerator.

Notes

Pumpkin Cheesecake

(Yield: 16 servings)

Pecan Shortbread Crust

1½ c. soft white wheat flour

½ c. Sucanat

½ c. chopped pecans

Pinch of salt

½ c. melted butter

Filling

3 packages (8 oz. each) cream cheese, softened

¾ c. honey

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

1 can (16 oz.) pumpkin

3 eggs

Topping

2 Tbsp. Sucanat

16 pecan halves

1 c. heavy whipping cream

2 Tbsp. honey

½ tsp. pure vanilla

1. Preheat oven 350’F. For the crust, combine flour, Sucanat, pecans and salt in a small bowl. Add melted butter and stir until combined.

2. Press evenly on bottom of an ungreased 9” pan (round or square). Bake for 10 minutes. Cool.

3. Reduce oven temperature to 300’F. For the filling, beat cream cheese, honey, cinnamon, ginger and cloves in a large bowl on medium speed until smooth and fluffy. Beat in pumpkin. Beat in eggs, one at a time, on low speed.

4. Pour over baked crust. Bake about 1¼ hours or until center is firm. Cover and refrigerate at least 3 hours until chilled.

5. For the topping, cook 2 Tbsp. Sucanat and the pecan halves over medium heat, stirring frequently, until sugar is melted and pecans are coated. Immediately spread on dinner plate or aluminum foil; cool. Carefully break nuts apart to separate if necessary.

6. Combine whipping cream, 2 Tbsp. honey, and vanilla in a small bowl until stiff. Serve cheesecake with whipped cream and garnish with pecans. Refrigerate any remaining cheesecake.

Notes

No-Bake Cheesecake

Graham Cracker Crust

6 Tbsp. butter, melted

2 Tbsp. honey

1 pkg. graham crackers, crumbled in a blender

½ tsp. cinnamon

Filling

1 egg, separated

12 oz. cream cheese, softened

½ c. whipping cream

1 envelope unflavored gelatin

½ c. honey

½ c. milk

½ tsp. grated lemon zest

½ Tbsp. lemon juice

¼ tsp. pure lemon extract

¼ tsp. pure vanilla extract

Toppings

Blueberry: In a small saucepan, combine 2 c. blueberries, 3 Tbsp. flour and ¼ c. honey. Cook and stir over low heat until thick and bubbly. Cool.

Pineapple: In a small saucepan, stir together 20 oz. crushed pineapple (drained), 2 Tbsp. flour, ¼ c. honey, 1 tsp. lemon juice and dash of salt. Cook and stir over low heat until thick and bubbly. Cool.

Cherry: Drain 14.5 oz. can unsweetened pitted cherries, reserving ½ c. liquid. In a small saucepan, stir together reserved liquid and 1 Tbsp. cornstarch until cornstarch is dissolved. Add 2 Tbsp. honey and drained cherries. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in 2 Tbsp. orange juice. Cool.

Graham Cracker: Press ½ of the graham cracker mixture on the bottom of the pan. Sprinkle the remaining crumbs over the filling.

1. Crust: Preheat oven at 375’F. In a small bowl, combine butter and honey. In another small bowl, stir together graham cracker crumbs and cinnamon. Add butter mixture and mix well. Press evenly on bottom (and sides if desired) of an ungreased 9” pan (round or square). Bake for 10 minutes. Cool.

2. In a small bowl, beat egg whites until stiff. Set aside.

3. In medium bowl, beat cream cheese on high 3-4 min. until smooth. Set aside.

4. In another small bowl, whip the whipping cream. Set aside.

5. For the filling, pour gelatin in a medium saucepan. In a small bowl, beat egg yolk and ½ c. honey. Beat in milk on low speed. Stir mixture into the gelatin.

6. Over low heat and stirring constantly, cook gelatin mixture for 3-5 minutes or until gelatin dissolves and mixture is slightly thickened. Remove from heat.

7. Stir in lemon zest, lemon juice, lemon extract and vanilla.

8. Pour the gelatin mixture into the beaten cream cheese and mix on low speed.

9. Fold in the whipped cream and the stiff egg whites. Pour atop graham cracker crust. Top with topping of choice.

10. Refrigerate for 3-4 hours.

½ c. warm water

1 tbsp. yeast (or 1 pkg.)

Dab (about ¼ tsp.) of honey

1 egg

½ c. wheat gluten

3 tbsp. soy lecithin granules

1/3 c. olive oil

¼ c. honey

2¼ c. warm water

6-7 c. freshly-milled hard white wheat flour

1 tbsp. salt

1. In a small bowl, combine ½ c. water, yeast, and dab of honey. Let it set (proof) for 5 minutes.

2. In a large mixing bowl, combine egg, gluten, soy lecithin, oil, honey, 2¼ c. water, and 2 cups of the flour. Add the yeast mixture. Stir with a wooden spoon, or beat on low with an electric mixer, until thoroughly combined. Let it set (sponge) for 10 minutes.

3. Add salt. Using a wooden spoon, stir in the remaining flour, ½ c. at a time, until the dough is no longer sticky.

4. Turn the dough out onto a lightly floured surface. Knead dough for 10 minutes to make a moderately stiff dough that is smooth and elastic.

5. Shape dough into a ball and place in a greased bowl, turning once to grease the top. Cover and let it rise in a warm, draft-free area for 1 hour, or until doubled in bulk.

6. Punch down dough. Turn out onto a lightly floured surface. Divide the dough into 3 equal portions and let it rest for 5 minutes before shaping. (NOTE: If you are using 9”x3” loaf pans, divided the dough into 2 equal portions, rather than 3.)

7. Shape each portion into a loaf and place it in a greased loaf pan. Cover and let rise in a warm, draft-free area for 45 minutes or until doubled in bulk.

8. Place pans in a preheated 400’F oven and bake for 10 minutes. Reduce the temperature to 300’F and bake for another 20 minutes, or until the loaves are a rich, golden color and make a hollow sound when you tap the crust, top and bottom, with your knuckles.

9. Remove the loaves from the pans and place onto a cooling rack. Enjoy!