Thanksgiving 2013 – Honey Pumpkin Ice Cream Pie

Most people like the taste of spicy sweet pumpkin, but some (including me) aren’t crazy about the texture of pumpkin pie. A delicious and easy dessert alternative is Honey Pumpkin Ice Cream Pie!

Ingredients:

1 qt vanilla ice cream (softened)

3/4 cup pumpkin (canned)

1/4 cup honey

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1 pinch nutmeg

1 pinch clove

1 9 inch graham cracker pie crust

1/2 cup pecans (chopped and toasted)

Directions:

Combine all ingredients (except shell and pecans) and pour into pie shell. Sprinkle with pecans and freeze until serving time. Serve with whipped cream  and drizzled honey on top.

Cooking With Honey – Pumpkin Creme Brulee

pump creme brulee

It’s pumpkin season! It makes me happy to see them on sale everywhere.

It also inspires me to develop new honey recipes. This one is especially tasty!

Ingredients:

2 cups heavy cream

1/2 cup honey

4 teaspoons granulated sugar

8 large egg yolks

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1 cup canned pumpkin

Directions:

Preheat the oven to 300 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream and honey . Bring to a bare simmer over medium-high heat, stirring to dissolve the honey. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the granulated sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)  Garnish with cinnamon and whipped cream.  Enjoy!

Cooking With Honey – Iced Honey “Pumpkin” Cookies

pumpkin cookie

This is my version of our local bakery’s popular iced pumpkin cookies. No pumpkins were harmed in their making – they’re almond honey cookies!

These are the favorite of my daughter who lives in Chicago. I bring them with me whenever I visit. The decorations change with the seasons!!

Ingredients:

Cookies

1 cup room temperature salted butter

3/4  to 7/8 cup honey

1 egg

1 tsp almond extract

3 cups all purpose flour

2 tsp. baking powder

Icing

4 cups powdered sugar

2 TBL room temp. butter

1-1/2 tsp. almond extract

food coloring

1/2 cup boiling water

1/4 cup condensed milk

Directions:

Preheat oven to 375.

Cream together 1 cup butter, honey, egg and 1 tsp. almond extract. Mix together flour and baking powder.

Add dry ingredients to wet and mix well.

Roll out on lightly floured surface, 1/4-1/2 inch thick.  Cut out circles.

Bake until edges just start to turn light golden (about 7 min)

Remove cookies to wire rack. Cool just slightly.

Drop orange frosting  (see below)  on warm cookies and spread out slightly until it runs over the edge.

Let cool completely. Paint faces with black food coloring (see below)  Store in air tight container.

Orange Icing:

While cookies are in the oven in a bowl add powdered sugar, 2TBL butter, 1-1/2 tsp. almond extract ,orange food coloring (1 drop red and two drops yellow) and enough of the hot water to make a consistency that just barely runs off of spoon.

Black Food Coloring “Paint”

Mix three drops each of red, blue and yellow food coloring. Add to 1/4 cup of condensed milk.  Paint or stencil faces on cooled cookies.

Beautiful Beekeeping – Carving Bee Pumpkins!

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I love Halloween, especially the pumpkin carving. Last year I carved the bee pumpkins above!

It’s easy and fun!  All you have to do is find a template you like and print it out.  Below are some suggestions.  As you can see, your design can be as simple or as complicated as you wish. You can also design your own!

Remove the seeds, pulp and flesh of your pumpkin. Tape the template to the pumpkin and poke holes along the outlines. Make the holes close together so you can see the design clearly when you remove the template.

Then, carefully using a sharp knife, cut out your design. Add a light and enjoy your Bee-utiful Pumpkin!

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Honey Pumpkin Bread

Today was such a perfect autumn day! Perfect for baking pumpkin bread. With honey! 🙂

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups honey
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the honey, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the canned pumpkin. Once the ingredients are all incorporated pour into a non-stick 9 by 5 by 3-inch loaf pan. If your pan is not non-stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack.

Honey Pumpkin Ice Cream Pie

Most people like the taste of spicy sweet pumpkin, but some (including me) aren’t crazy about the texture of pumpkin pie. A delicious and easy dessert alternative is Honey Pumpkin Ice Cream Pie!

Ingredients:

1 qt vanilla ice cream (softened)

3/4 cup pumpkin (canned)

1/4 cup honey

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1 pinch nutmeg

1 pinch clove

1 pie shell (9 inch pie shell cooled and baked)

1/2 cup pecans (chopped and toasted)

Preparation Steps:

  1. Combine all ingredients (except shell and pecans) and pour into pie shell.
  2. Sprinkle with pecans and freeze until serving time.
  3. Serve with whipped cream  and drizzled honey on top if desired.