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.

Holidays With Honey – Honey Turtles

turtle

This is probably my favorite candy!  Make lots because unlike real turtles, they are sure to go fast!!

Ingredients:

12 ounces of soft caramels, recipe follows

6 oz (about 1.5 cups) toasted pecan halves

8 ounces semi-sweet chocolate or chocolate chips

Directions:

1. Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray.

2. Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs).

3. Place the caramel in a microwave-safe bowl.  Microwave until melted, stirring after every 30 seconds.

4. Allow the caramel to cool slightly, then use a spoon to drop a spoonful of caramel over the pecan clusters. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.

5. Melt chocolate chips in the microwave or over a double boiler. Spoon the melted chocolate over the caramel layer.

6. Allow the turtle candies to set fully, either at room temperature or in the refrigerator for about 30 minutes. Store refrigerated in an airtight container for up to a week, but bring them to room temperature before serving so the caramel can soften.

Honey Caramels

Ingredients:

1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces
1 cup honey (mild honey works best here)
1 cup raw sugar (or granulated sugar)
1/2 cup heavy cream
1/2 teaspoon vanilla

Special Equipment: 8×8 pan, candy thermometer (optional)

Directions:

  1. Line an 8×8 pan with aluminum foil, letting the edges of the foil hang over the side of the pan, and spray with cooking spray, or butter generously.
  2. Melt the butter over medium heat in a medium, heavy bottomed saucepan.
  3. Add the honey, sugar, and heavy cream. Stir over medium heat until the sugar has mostly dissolved.
  4. Turn the heat to medium low. Clip your candy thermometer onto the side of the pan….carefully.
  5. Cook the mixture over medium-low heat, stirring occasionally, until the mixture reaches firm ball stage, which you can determine in one of two ways: a. the mixture reaches 248ºF (give or take a degree or two) on a candy thermometer (it will be marked with “FB” or “firm ball”) or b. Drop a bit of the mixture into a small bowl filled with ice water. It should immediately form a ball that you can squeeze together with your fingers without it dissipating.
  6. Immediately remove from the heat, quickly stir in the vanilla (it will bubble slightly) and pour the mixture into your greased pan.
  7. Let cool, lift out of the pan using the foil, then cut into squares and wrap in squares of parchment paper or cellophane.

Note: If you happen to accidentally take your caramels past the firm ball stage (i.e., if the caramel mixture gets a little too hard after it has cooled), remelt the candy over low heat with 1/4 cup of heavy cream. Stir until the mixture is totally combined, then do the ice water test to check the consistency of the mixture (dropping the mixture into cold water is a reliable indicator of what the texture/consistency of the caramels will be when cool). Immediately pour into a newly-foil lined and greased pan, and cool completely.

Cranberry Week – Honey Cranberry Chicken Pecan Tea Sandwiches

This is the perfect sandwich filling to keep on hand during the holidays. You can whip up an elegant tea in minutes!

  • 2 c. diced cooked chicken
  • ½ c. cranberries, sliced or dried
  • ¼ c. cup pecans, chopped
  • t tablespoon honey
  • 3 green onions, sliced
  • Mayonnaise, homemade or Hellmann’s
  • White or wheat bread slices
  • Butter
  • Parsley for decoration

In a large bowl, combine first 4 ingredients. Add just enough mayonnaise to moisten.  Cover and chill to blend flavors.

Butter 2 slices of bread.  Spread enough chicken salad mixture on one of the buttered slices to make a thick sandwich. Cover with remaining top slice. Repeat with remaining slices of bread.

For best tea sandwich results, chill for at least 30 minutes before cutting. Trim off bread crusts and cut into triangles or squares.  Keep covered with a moist paper towel or in an airtight container until ready to serve.

Cranberry Week – Honey Cranberry Spinach Salad With Bacon, Blue Cheese and Pecans

 

Did you know that cranberries promote heart health?  Cranberries are high in flavonoids that reduce the risk of arteriosclerosis which reduces blood flow within the arteries. Ongoing research continues to suggest that cranberries may offer a natural defense against arteriosclerosis, which can lead to heart attacks, angina and blood clots.

Ingredients

  • 1/2 pound hickory smoked bacon slices, roughly chopped
  • 1/2 cup pecans, toasted and roughly chopped
  • 2 (6-ounce) containers baby spinach
  • 1/2 small red onion, thinly sliced
  • 1 cup dried cranberries

Dressing:

  • 1/2 cup Danish blue cheese, crumbled
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 teaspoon honey
  • Salt and freshly cracked black pepper

Directions

Preheat oven to 350 degrees F.

Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.

Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.

In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, honey, salt and pepper, to taste.

Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Serves 4.

Honey Pecan Chicken Salad

Chicken salad, Southern style…

Ingredients

  • 1/2 C. Mayonnaise
  • 2 T. Sour Cream
  • 3 green onions, with some green, thinly sliced
  • 2 T. Honey
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1/3 C. Chopped Celery
  • 1/3 C. Toasted Pecans, coarsely chopped
  • 1 C. Seedless Grapes, sliced in half
  • 2 C. Chopped Cooked Chicken

Directions

  • 1. Combine mayonnaise, sour cream, green onions, honey, salt, and pepper in a bowl and mix well.

  • 2. Stir in celery and pecans.

  • 3. Fold in grapes and chicken.

  • 4. Adjust the seasoning to taste.

    Serves 4 to 6

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.

Honey Divinity

Divinity is an old fashioned Southern candy that was originally made with corn syrup. It’s much better made with honey!

It reminds me of visiting my grandmothers. I guess this is Grandmother Weekend!!

Ingredients:

3 cups granulated sugar (600 g)
1/2 cup honey (120 ml)
2/3 cup warm water (160 ml)
2 egg whites
1 tsp vanilla extract (or other flavor of your choice) (5 ml)
1 cup chopped nuts of your choice (I use pecans) (150 g)

 

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, honey and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

Derby Week Recipes – Honey Bourbon Truffles

These are like old-fashioned bourbon balls, but updated with honey and English shortbread cookies.

Ingredients

3 (4-oz.) bittersweet chocolate baking bars, chopped
3 tablespoons honey
1 1/2 tablespoons cold butter, cubed
2 teaspoons vanilla extract
8  tablespoons heavy cream
1/4 cup bourbon
1 (5.3-oz.) package English pure butter shortbread cookies, crushed (such as Walkers Shortbread)
2 cups finely chopped roasted, salted pecans
Waxed paper
Preparation

1. Combine first 4 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.
2. Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)
3. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place on waxed paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.

Kentucky Honey Pecan Chocolate Chip Pie

This pie is the traditional dessert in Louisville at Derby Time. It is unbelievably delicious!

It always says “spring” to me, but it is good all year around.

Ingredients

4 whole eggs

1/2 cup white sugar

1/4 cup brown sugar

1/4 cup honey

1 tsp. vanilla

2 tbsp. bourbon

3/4 cup white corn syrup

1 stick butter, melted

1 tbsp. flour

1 cup chopped pecans

1 cup chocolate chips

1 pie shell

Beat eggs. Add next 8 ingredients to eggs. Place pecans and chocolate chips in a 10-inch pie shell. pour filling over. Bake at 350° for 40 to 45 minutes.

Top with whipped cream or premium vanilla ice cream if desired.