Peanut Butter Cookies \t \t \t \t \t \t \t \t<\/p>\n
Peanut Butter Cookies<\/span><\/p>\n (Yield: 2 dozen)<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n 2 c. soft white wheat flour<\/p>\n \u00bd tsp. baking soda<\/p>\n \u00bc tsp. salt<\/p>\n \u00bc c. butter, softened<\/p>\n \u00be c. crunchy peanut butter<\/p>\n \u00bd c. honey<\/p>\n \u00bd tbsp. pure vanilla<\/p>\n \u00a0<\/p>\n In a medium bowl, \tcombine flour, baking soda and salt.<\/p>\n<\/li>\n Cut in butter and \tpeanut butter until mixture resembles coarse crumbs.<\/p>\n<\/li>\n Add honey and \tvanilla. Beat with an electric mixer until well combined.<\/p>\n<\/li>\n Roll mixture into \tballs and place on an ungreased cookie sheet. Mash tops slightly in \t2 directions with a fork (wetted, if necessary).<\/p>\n<\/li>\n Bake at 350\u2019F for \t12 minutes. Cool cookies on a wire rack.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Oatmeal Raisin Cookies<\/strong><\/span><\/p>\n (Yield: 30 cookies)<\/p>\n \u00a0<\/p>\n \u00be c. butter, softened<\/p>\n 2 c. soft white wheat flour<\/p>\n 1 c. honey<\/p>\n 1 egg<\/p>\n 1 tsp. baking powder<\/p>\n 1 tsp. ground cinnamon<\/p>\n 1 tsp. pure vanilla<\/p>\n \u00bd tsp. salt<\/p>\n \u00bc tsp. baking soda<\/p>\n 2 c. rolled oats<\/p>\n 1 c. raisins<\/p>\n \u00a0<\/p>\n In a medium bowl, \tbeat butter with an electric mixer on medium to high speed for 20 \tseconds.<\/p>\n<\/li>\n Add half<\/em><\/strong> of the flour, and then the honey, egg, baking powder, cinnamon, \tvanilla, salt, and baking soda. Beat until thoroughly combined.<\/p>\n<\/li>\n Beat in remaining \tflour. Stir in oats and raisins.<\/p>\n<\/li>\n Drop by a rounded \tteaspoon 2 inches apart onto an ungreased cookie sheet.<\/p>\n<\/li>\n Bake at 350\u2019F for \t12 minutes or until edges are golden. Cool cookies on a wire rack.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Variation<\/strong><\/p>\n With the oats, stir in 1 c. carob chips and\/or \u00bd c. chopped walnuts or pecans.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Chocolate Oatmeal Cookies<\/strong><\/span><\/p>\n (Yield: 18 cookies)<\/p>\n \u00a0<\/p>\n \u00bd c. butter<\/p>\n 1 c. honey<\/p>\n \u00bc c. cocoa<\/p>\n 1 tsp. pure vanilla<\/p>\n \u00bd c. creamy peanut butter<\/p>\n 3 c. rolled oats<\/p>\n \u00a0<\/p>\n In a large saucepan, \tcombine butter, honey and cocoa. Bring to a rolling boil and boil \t1\u00bd minutes. Remove from heat.<\/p>\n<\/li>\n Add vanilla and \tpeanut butter. Stir until peanut butter is melted.<\/p>\n<\/li>\n Add oats; stir until \twell combined.<\/p>\n<\/li>\n Drop onto waxed \tpaper-covered racks. Let cool.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Variations<\/strong><\/p>\n Add \u00bc c. pecans with the oats.<\/p>\n Add \u00bc tsp. peppermint extract or 1\/8 tsp. orange extract with the vanilla.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Buckeyes<\/strong><\/span><\/p>\n (Yield: cookies)<\/p>\n \u00a0<\/p>\n 1\u00be c. (16 oz.) creamy peanut butter<\/p>\n \u00bd c. butter<\/p>\n 1 c. honey<\/p>\n 1 tsp. pure vanilla<\/p>\n 1\u00be c. powdered milk<\/p>\n 1\u00bd c. finely ground oatmeal<\/p>\n 8 oz. unsweetened chocolate squares<\/p>\n 2 tbsp. milk<\/p>\n \u00be c. honey<\/p>\n \u00a0<\/p>\n In a small saucepan, \tmelt peanut butter and butter over medium-low heat. Remove from \theat.<\/p>\n<\/li>\n Add honey, vanilla, \tpowdered milk, and oats. Stir until well blended.<\/p>\n<\/li>\n Roll dough into \t1-inch balls, and place on a baking sheet.<\/p>\n<\/li>\n Melt unsweetened \tchocolate with the milk until smooth. Add the \u00be c. honey and \tstir until blended.<\/p>\n<\/li>\n Pour chocolate over \tthe balls (or dip them into the chocolate). Let cookies cool.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Fudge Brownies<\/strong><\/span><\/p>\n (Yield: 20)<\/p>\n \u00a0<\/p>\n 6 oz. unsweetened chocolate, coarsely chopped<\/p>\n \u00be c. butter<\/p>\n \u00bc c. honey<\/p>\n 1\u00bc c. honey<\/p>\n 2 eggs<\/p>\n \u00bd tsp. pure vanilla<\/p>\n 1\u00bd c. soft white wheat flour<\/p>\n 1\/8 tsp. salt<\/p>\n 1\/8 tsp. cinnamon<\/p>\n \u00a0<\/p>\n Lightly grease 8×12 \tbaking pan. Preheat oven 325\u2019F.<\/p>\n<\/li>\n In a large \tmicrowave-safe mixing bowl, combine chocolate, butter and \u00bc \tc. honey. Microwave, uncovered, on high for 2-3 min. or until \tbutter is melted, stirring once or twice. Remove bowl from \tmicrowave. Stir until chocolate is completely melted.<\/p>\n<\/li>\n Beat in 1\u00bc c. \thoney with an electric mixer on low or medium speed until combined. \tAdd eggs and vanilla; beat on medium speed for 2 min. Add flour, \tsalt and cinnamon. Beat on low until combined.<\/p>\n<\/li>\n Spread batter in \tprepared pan. Bake 35-40 min. or until toothpick inserted near \tcenter comes out clean. Allow to cool on a wire rack about 30 min. \t(or until brownies hold a cut edge). Cut into bars.<\/p>\n<\/li>\n Top with topping of \tchoice.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Toppings<\/strong><\/p>\n \u00a0<\/p>\n Dusting<\/span>: \t\tLightly sprinkle with cornstarch through a sieve<\/p>\n Whipped cream<\/span>:\tCombine 1 c. heavy whipping cream, 2 Tbsp. honey and \u00bd tsp. pure vanilla in a small bowl. Beat on medium speed until soft peaks form.<\/p>\n For chocolate \twhipped cream, add 2 Tbsp. cocoa powder and increase honey to 3 \tTbsp.<\/p>\n<\/li>\n For frozen whipped \tcream, cover mixture and freeze for 2-3 hours or until firm. Let \tmixture stand at room temperature 10 min. to soften slightly. Dip \tspoon in hot water, if necessary, to scoop.<\/p>\n<\/li>\n<\/ol>\n Caramel Pecan<\/span>: \tIn a 3-qt. saucepan, bring 1 c. honey and a pinch of salt to a boil until it reaches soft crack stage (270\u2019F). Remove pan from heat and slowly add 1\/3 c. heavy whipping cream and 1 tsp. pure vanilla. Quickly stir in \u00be c. chopped pecans. Let cool slightly before pouring over cooled brownie.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Carob Chip Cookies<\/strong><\/span><\/p>\n (Yield: 15 cookies)<\/p>\n \u00a0<\/p>\n 1\/3 c. softened butter<\/p>\n \u00bd c. honey<\/p>\n \u00bc tsp. pure vanilla<\/p>\n 1 egg<\/p>\n 1\u00bd c. soft white wheat flour<\/p>\n \u00bd tsp. soda<\/p>\n \u00bc tsp. salt<\/p>\n \u00bd c. carob chips<\/p>\n \u00a0<\/p>\n In a medium bowl, \tbeat butter and honey until well combined.<\/p>\n<\/li>\n Add vanilla and egg. \t Mix well.<\/p>\n<\/li>\n Add flour, soda and \tsalt. Stir with a spoon until well combined.<\/p>\n<\/li>\n Stir in carob chips.<\/p>\n<\/li>\n Bake at 350\u2019F for \t12 minutes, or until cookies are golden brown. Cool on a wire rack.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Hot cocoa or carob<\/strong><\/p>\n In a medium \tsaucepan, combine \u00bd c. milk, \u00bc c. honey and \u00bc \tc. cocoa powder or carob powder. Bring to a boil over medium heat.<\/p>\n<\/li>\n Add 3\u00bd c. \tmilk. Heat thoroughly, but do not boil.<\/p>\n<\/li>\n Pour in mugs and top \twith whipped cream and sprinkle with cinnamon.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Carrot Cake<\/strong><\/span><\/p>\n \u00a0<\/p>\n 2 c. soft white wheat flour<\/p>\n 2 tsp. baking powder<\/p>\n 2 tsp. cinnamon<\/p>\n 1 tsp. salt<\/p>\n 1\u00bd tsp. baking soda<\/p>\n \u00be c. oil<\/p>\n \u00be c. honey<\/p>\n 4 eggs<\/p>\n 3 c. grated carrots<\/p>\n 1 c. unsweetened crushed pineapple, drained<\/p>\n \u00bd c. chopped walnuts<\/p>\n Cream cheese frosting<\/p>\n \u00a0<\/p>\n Preheat oven to \t350\u2019F. Grease and flour two 8\u201d or 9\u201d round baking pans, or \tone 9×13\u201d pan.<\/p>\n<\/li>\n In a large bowl, \tcombine flour, baking powder, cinnamon, salt, and soda.<\/p>\n<\/li>\n Add oil, honey and \teggs; mix well.<\/p>\n<\/li>\n Stir in carrots, \tpineapple and walnuts. Spoon batter into prepared pans.<\/p>\n<\/li>\n Bake for 35-40 \tminutes, or until a toothpick inserted near the center comes out \tclean.<\/p>\n<\/li>\n Cool cakes in pans \tfor several minutes, then remove to a wire rack to cool completely.<\/p>\n<\/li>\n Fill and frost with \tCream Cheese Frosting.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n Cream Cheese Frosting<\/strong><\/p>\n 8 oz. cream cheese, softened<\/p>\n \u00bd c. butter, softened<\/p>\n \u00bc c. honey<\/p>\n 1 tsp. pure vanilla<\/p>\n \u00bd c. chopped walnuts, pecans or other nuts (optional)<\/p>\n \u00bd c. crushed pineapple, drained (optional)<\/p>\n \u00a0<\/p>\n Beat cream cheese \tand butter in a small bowl until fluffy.<\/p>\n<\/li>\n Beat in honey and \tvanilla.<\/p>\n<\/li>\n Stir in any optional \tingredients, mixing well.<\/p>\n<\/li>\n Store in the \trefrigerator.<\/p>\n<\/li>\n Variations<\/strong><\/p>\n Chocolate:\tAdd \u00bc \t\tc. cocoa powder and increase honey to 1\/3 cup.<\/p>\n<\/li>\n Tinted: \tAdd \u00bc-\u00bd \t\tc. unsweetened crushed raspberries, blueberries, or strawberries.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Black Forest Cake<\/strong><\/span><\/p>\n \u00a0<\/p>\n 2\u00bc c. soft white wheat flour<\/p>\n 1 tsp. baking powder<\/p>\n \u00be tsp. baking soda<\/p>\n \u00bc tsp. salt<\/p>\n 1\u00bc c. honey<\/p>\n 1 c. water<\/p>\n \u00bd c. butter, softened<\/p>\n \u00bd tsp. pure vanilla<\/p>\n 2 eggs<\/p>\n 3 squares (3 ounces) unsweetened chocolate, melted and cooled<\/p>\n Cherry Fruit Filling\t(NOTE<\/strong>: If you make just a Fudge Cake, omit the filling)<\/p>\n Chocolate Cream Cheese Frosting<\/p>\n \u00a0<\/p>\n Preheat oven to \t325\u2019F. Grease and flour two 8\u201d or 9\u201d round baking pans.<\/p>\n<\/li>\n In a large bowl, \tcombine flour, baking powder, baking soda, and salt.<\/p>\n<\/li>\n Add honey, water, \tbutter, and vanilla. Beat with an electric mixer on low until \tcombined. Beat on high speed for 2 minutes.<\/p>\n<\/li>\n Add eggs and melted \tchocolate; beat 2 minutes more.<\/p>\n<\/li>\n Pour batter into \tprepared pans. Bake for 30-35 minutes, or until a toothpick \tinserted near the center comes out clean.<\/p>\n<\/li>\n Cool on wire racks \tfor 10 min. Remove cakes from pans and cool thoroughly on wire \tracks.<\/p>\n<\/li>\n Place one cake layer \ton a serving plate. Using the frosting, make a border around the \tedge of the layer \u00bd\u201d wide and 1 \u201c high. Make a solid \tcircle in the center of the cake layer about 2\u00bd\u201d in \tdiameter and 1\u201d high. Spread the chilled filling between the \tfrosting border and the circle. (If making a Fudge Cake, omit this \tstep and just frost the top of the first layer.)<\/p>\n<\/li>\n Place second cake \tlayer on top. Frost with remaining frosting. If desired, garnish \twith dollops of whipped cream and chocolate shavings. Chill. Let \tstand at room temperature 20 min. before serving.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n Cherry Fruit Filling<\/strong><\/p>\n Drain 14.5 oz. can \tunsweetened pitted cherries, reserving \u00bd c. liquid.<\/p>\n<\/li>\n In a small saucepan, \tstir together reserved liquid and 1 Tbsp. cornstarch until \tcornstarch is dissolved. Add 2 Tbsp. honey and drained cherries.<\/p>\n<\/li>\n Cook and stir until \tthickened and bubbly. Cook and stir 2 minutes more.<\/p>\n<\/li>\n Stir in 2 Tbsp. \torange juice. Cool.<\/p>\n<\/li>\n Cover and chill \tthoroughly without stirring.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n Chocolate Cream Cheese Frosting<\/strong><\/p>\n Beat 8 oz. cream \tcheese and \u00bd c. butter (both softened) in a bowl until \tfluffy.<\/p>\n<\/li>\n Beat in 1\/3 c. \thoney.<\/p>\n<\/li>\n Add 1 tsp. pure \tvanilla and \u00bc c. sifted unsweetened cocoa powder. Mix on low \tuntil well combined.<\/p>\n<\/li>\n<\/ol>\n Apple Pie<\/strong><\/span><\/p>\n (Yield: 1 pie)<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n 8 apples (peeled, cored and sliced \u00bc\u201d thick)<\/p>\n 2 tsp. lemon juice<\/p>\n 2 Tbsp. soft white wheat flour<\/p>\n 1 tsp. cinnamon<\/p>\n 1\/8 tsp. salt<\/p>\n Dash nutmeg<\/p>\n Double pie crust<\/p>\n 2 Tbsp. honey<\/p>\n 2 Tbsp. butter<\/p>\n \u00a0<\/p>\n In a large bowl, \tcombine apples and lemon juice.<\/p>\n<\/li>\n In a medium bowl, \tstir together flour, cinnamon, salt and nutmeg. Sprinkle mixture \tover the apples, and toss well to combine.<\/p>\n<\/li>\n Line 9\u201d pie plate \twith bottom crust and trim edges. Fill with apple mixture.<\/p>\n<\/li>\n Drizzle honey over \tthe apple mixture, and dot with butter.<\/p>\n<\/li>\n Adjust the top \tcrust. Trim edges and flute.<\/p>\n<\/li>\n Brush top with \tglaze, if desired, and cut slits to let the steam escape.<\/p>\n<\/li>\n Bake at 400\u2019F for \t50 min. or until crust is golden and the filling is soft and \tbubbling.<\/p>\n<\/li>\n Cool pie on a wire \track before slicing.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Pie Crust<\/strong><\/span><\/p>\n (2 single crusts, or 1 double crust)<\/p>\n \u00a0<\/p>\n 3 c. soft white wheat flour<\/p>\n \u00bd tsp. salt<\/p>\n 1 c. cold butter, cut into tablespoons<\/p>\n 1 chilled egg, slightly beaten<\/p>\n 5 Tbsp. ice cold water<\/p>\n 1 Tbsp. cold raw apple cider vinegar<\/p>\n \u00a0<\/p>\n In a large mixing \tbowl, stir together the flour and salt. Using a pastry blender, or \t2 knives, cut in butter until it is reduced to small bits and looks \tlike coarse meal.<\/p>\n<\/li>\n In a small bowl, \twhisk together the egg, water and vinegar.<\/p>\n<\/li>\n Slowly add liquid to \tthe flour mixture, and gently toss mixture with a fork until \tingredients are moistened. Add water, 1 Tbsp. at a time, if needed.<\/p>\n<\/li>\n Mold dough into a \tball, and divide it into 2 discs. Wrap each disc in plastic wrap \tand refrigerate until firm (15 minutes to 1 hour).<\/p>\n<\/li>\n Roll out one pastry \tdisc into a 12\u201d circle between 2 squares of waxed paper, or on a \tlightly floured surface or cloth-covered board.<\/p>\n<\/li>\n Remove top sheet of \tpaper and invert pastry over a pie pan, easing it gently into the \tpan. Remove second sheet of waxed paper and fit the pastry into the \tbottom and sides of the plate without stretching. Trim edges of \tdough.<\/p>\n<\/li>\n Fill crust with \tdesired filling.<\/p>\n<\/li>\n Roll out second \tpastry disc as you did the first.<\/p>\n<\/li>\n Moisten edge of \tbottom pastry with water, milk, or egg wash. Place second pastry \tover filling. Trim along edge of plate, leaving \u00bd\u201d \toverhang; fold overhang under bottom pastry edge and press firmly \tagainst pie plate rim to seal (usually by fluting).<\/p>\n<\/li>\n If desired, brush \ttop with a glaze to aid in browning. Make a few vents in top to \tallow steam to escape.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n Baked pie shell<\/strong><\/p>\n Fit the pastry into 2 pans, and trim and flute the edges. Then, either prick the entire surface with a fork or \u201cblind bake\u201d the shells, using aluminum foil and some type of weight. Bake at 450\u2019F for 8-10 minutes or until lightly browned. (If \u201cblind baking,\u201d 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.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Strawberry Pie<\/strong><\/span><\/p>\n (Yield: 2 pies)<\/p>\n \u00a0<\/p>\n 1\u00be c. strawberries, blended to make 1 cup of liquid<\/p>\n 1 Tbsp. lemon juice<\/p>\n 2 envelopes unflavored gelatin<\/p>\n \u00bc c. cornstarch<\/p>\n \u00bd c. cold water<\/p>\n \u00bd c. honey<\/p>\n \u00bc tsp. salt<\/p>\n 1 tsp. butter<\/p>\n 4 c. strawberries, cut in half<\/p>\n 2 baked and cooled pie shells<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Combine blended \tstrawberries and 1 Tbsp. lemon juice.<\/p>\n<\/li>\n In a dry<\/em> saucepan, combine gelatin and cornstarch. Stir in \u00bd c. cold \twater until cornstarch is dissolved.<\/p>\n<\/li>\n Stir in liquid \tstrawberry mixture and honey. Cook until mixture boils, and is \tthick and bubbly.<\/p>\n<\/li>\n Stir in salt and \tbutter. Let mixture cool.<\/p>\n<\/li>\n Stir in halved \tstrawberries. Pour mixture into pie shells. Chill pies in the \trefrigerator.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n Pumpkin Cheesecake<\/strong><\/span><\/p>\n (Yield: 16 servings)<\/p>\n \u00a0<\/p>\n Pecan Shortbread Crust<\/span><\/p>\n 1\u00bd c. soft white wheat flour<\/p>\n \u00bd c. Sucanat<\/p>\n \u00bd c. chopped pecans<\/p>\n Pinch of salt<\/p>\n \u00bd c. melted butter<\/p>\n \u00a0<\/p>\n Filling<\/span><\/p>\n 3 packages (8 oz. each) cream cheese, softened<\/p>\n \u00be c. honey<\/p>\n 1 tsp. ground cinnamon<\/p>\n 1 tsp. ground ginger<\/p>\n \u00bd tsp. ground cloves<\/p>\n 1 can (16 oz.) pumpkin<\/p>\n 3 eggs<\/p>\n \u00a0<\/p>\n Topping<\/span><\/p>\n 2 Tbsp. Sucanat<\/p>\n 16 pecan halves<\/p>\n 1 c. heavy whipping cream<\/p>\n 2 Tbsp. honey<\/p>\n \u00bd tsp. pure vanilla<\/p>\n \u00a0<\/p>\n Preheat oven 350\u2019F. \t For the crust<\/span>, combine flour, Sucanat, pecans and salt in a \tsmall bowl. Add melted butter and stir until combined.<\/p>\n<\/li>\n Press evenly on \tbottom of an ungreased 9\u201d pan (round or square). Bake for 10 \tminutes. Cool.<\/p>\n<\/li>\n Reduce oven \ttemperature to 300\u2019F. For the filling<\/span>, beat cream cheese, \thoney, cinnamon, ginger and cloves in a large bowl on medium speed \tuntil smooth and fluffy. Beat in pumpkin. Beat in eggs, one at a \ttime, on low speed.<\/p>\n<\/li>\n Pour over baked \tcrust. Bake about 1\u00bc hours or until center is firm. Cover \tand refrigerate at least 3 hours until chilled.<\/p>\n<\/li>\n For the topping<\/span>, \tcook 2 Tbsp. Sucanat and the pecan halves over medium heat, stirring \tfrequently, until sugar is melted and pecans are coated. \tImmediately spread on dinner plate or aluminum foil; cool. \tCarefully break nuts apart to separate if necessary.<\/p>\n<\/li>\n Combine whipping \tcream, 2 Tbsp. honey, and vanilla in a small bowl until stiff. \tServe cheesecake with whipped cream and garnish with pecans. \tRefrigerate any remaining cheesecake.<\/p>\n<\/li>\n<\/ol>\n \u00a0<\/p>\n Notes<\/strong><\/p>\n No-Bake Cheesecake<\/strong><\/span><\/p>\n Graham Cracker Crust<\/span><\/p>\n 6 Tbsp. butter, melted<\/p>\n 2 Tbsp. honey<\/p>\n 1 pkg. graham crackers, crumbled in a blender<\/p>\n \u00bd tsp. cinnamon<\/p>\n Filling<\/span><\/p>\n 1 egg, separated<\/p>\n 12 oz. cream cheese, softened<\/p>\n \u00bd c. whipping cream<\/p>\n 1 envelope unflavored gelatin<\/p>\n \u00bd c. honey<\/p>\n \u00bd c. milk<\/p>\n \u00bd tsp. grated lemon zest<\/p>\n \u00bd Tbsp. lemon juice<\/p>\n \u00bc tsp. pure lemon extract<\/p>\n \u00bc tsp. pure vanilla extract<\/p>\n Toppings<\/span><\/p>\n Blueberry<\/strong>:\tIn a small saucepan, combine 2 c. blueberries, 3 Tbsp. flour and \u00bc c. honey. Cook and stir over low heat until thick and bubbly. Cool.<\/p>\n Pineapple<\/strong>:\tIn a small saucepan, stir together 20 oz. crushed pineapple (drained), 2 Tbsp. flour, \u00bc c. honey, 1 tsp. lemon juice and dash of salt. Cook and stir over low heat until thick and bubbly. Cool.<\/p>\n Cherry<\/strong>:\tDrain 14.5 oz. can unsweetened pitted cherries, reserving \u00bd 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.<\/p>\n Graham Cracker<\/strong>:\tPress \u00bd<\/span> <\/strong>of the graham cracker mixture on the bottom of the pan. Sprinkle the remaining crumbs over the filling.<\/p>\n \u00a0<\/p>\n Crust<\/span>: \tPreheat oven at 375\u2019F. In a small bowl, combine butter and honey. \t In another small bowl, stir together graham cracker crumbs and \tcinnamon. Add butter mixture and mix well. Press evenly on bottom \t(and sides if desired) of an ungreased 9\u201d pan (round or square). \tBake for 10 minutes. Cool.<\/p>\n<\/li>\n In a small bowl, \tbeat egg whites until stiff. Set aside.<\/p>\n<\/li>\n In medium bowl, beat \tcream cheese on high 3-4 min. until smooth. Set aside.<\/p>\n<\/li>\n In another small \tbowl, whip the whipping cream. Set aside.<\/p>\n<\/li>\n For the filling<\/span>, \tpour gelatin in a medium saucepan. In a small bowl, beat egg yolk \tand \u00bd c. honey. Beat in milk on low speed. Stir mixture \tinto the gelatin.<\/p>\n<\/li>\n Over low heat and \tstirring constantly, cook gelatin mixture for 3-5 minutes or until \tgelatin dissolves and mixture is slightly thickened. Remove from \theat.<\/p>\n<\/li>\n Stir in lemon zest, \tlemon juice, lemon extract and vanilla.<\/p>\n<\/li>\n Pour the gelatin \tmixture into the beaten cream cheese and mix on low speed.<\/p>\n<\/li>\n Fold in the whipped \tcream and the stiff egg whites. Pour atop graham cracker crust. \tTop with topping of choice.<\/p>\n<\/li>\n Refrigerate for 3-4 \thours.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":" Peanut Butter Cookies Peanut Butter Cookies (Yield: 2 dozen) \u00a0 \u00a0 2 c. soft white wheat flour \u00bd tsp. baking soda \u00bc tsp. salt \u00bc c. butter, softened \u00be c. crunchy peanut butter \u00bd c. honey \u00bd tbsp. pure vanilla \u00a0 In a medium bowl, combine flour, baking soda and salt. Cut in butter and… Read More »How to Make a Dozen Different Desserts<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[1],"tags":[6,7],"class_list":["post-11","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-homemade-desserts","tag-natural-cooking"],"_links":{"self":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/posts\/11","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11"}],"version-history":[{"count":3,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/posts\/11\/revisions"}],"predecessor-version":[{"id":13,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/posts\/11\/revisions\/13"}],"wp:attachment":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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