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 – Honey Banana Pudding

Banana Pudding - 11

Is there any dessert more satisfying than banana pudding?  Yes!  Banana pudding made with honey!!

Ingredients

1 (14 oz.) can  Sweetened Condensed Milk

1 1/2 cups cold water

2 tablespoons honey, plus more for drizzling

1 (4-serving size) package instant vanilla pudding mix

2 cups (1 pint) heavy cream, whipped until stiff peaks form

36 vanilla wafers

3 medium bananas, sliced and dipped in lemon juice

Directions

Whisk sweetened condensed milk and water in large bowl. Add pudding mix and honey. Whisk 2 minutes or until well blended. Chill 5 minutes. Fold in whipped cream.

Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture.

Chill thoroughly. Drizzle honey on top to garnish.

For individual pudding desserts, prepare mixture and layer in dessert dishes.

Holidays With Honey – Honey Eggnog

egg nog

It wouldn’t be the holidays without eggnog. I love it on Christmas Eve while watching old movies with my family.

Come to think of it, I may just have an eggnog cupcake recipe around here somewhere…

Yield:  12-14 servings

Ingredients

1 cup honey

1 cup warm water

1 cup light rum

1 cup brandy

12 egg yolks

1 1/2 cups milk

1 1/2 cups cream

Garnish: grated allspice or ginger

Preparation

In the bowl of an electric mixer, dissolve the honey in the water. Stir in thoroughly the light rum and brandy. Beat the mixture, gradually beating in the egg yolks, the milk, and the cream. Beat the eggnog until it is foamy and serve it in individual stemmed glasses with a dusting of grated allspice or ginger.

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.

British Week – Honey Raspberry Trifle

What is more British (and delicious!) than a beautiful raspberry trifle with honey and sherry? Perfect to go with a proper cup of tea! 

Ingredients

  • 1/2 cup honey
  • 2 tablespoons sugar
  • 1/4 cup fresh lemon juice
  • 1 cup dry sherry
  • 1 cup seedless raspberry jam
  • 4 cups raspberries
  • 2 cups heavy cream
  • 1 1/2 pounds favorite pound cake

Directions

  1. In a small saucepan, heat 1/2 cup honey, 1/4 cup water, 1 cup sherry, and lemon juice, stirring to dissolve honey, 1 to 2 minutes. Let cool.
  2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon/sherry syrup.
  4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Honey French Silk Pie

You can make this with or without a crust. It’s good with a graham cracker crust or in a pre-baked pie shell.

It has honey in it, so you can convince yourself that it’s healthy.

1 cup (2 sticks) unsalted butter, softened
3/4 cup honey
12 tablespoons cocoa (or 4 1-ounce squares unsweetened chocolate, melted and cooled)
I tsp vanilla
4 eggs, at room temperature

Beat butter and honey in the mixer until smooth. Slowly beat in cocoa/chocolate and vanilla.

Add eggs, one at a time. Mix at medium speed for 5 minutes after each addition.

Pour into pie pan and chill in the fridge for 4 hours or overnight.  Top with whipped cream, if you dare.

Honey Pots De Creme

Ingredients

3/4 cup honey
1 1/2 cups cream
1 cup milk
1 vanilla bean (not split)
5 egg yolks
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup whipped cream

Directions

Preheat oven to 300 degrees F.

In a saucepan heat the honey until it bubbles, allow to boil for about 10 seconds which will intensify the flavor.

Add the cream, milk, and vanilla bean to the pan and bring just to a boil, then turn off the heat and let infuse 10 minutes.

Then whisk the yolks with the sugar and salt well and temper them by slowly whisking in the hot honey cream.

Pour this into individual ovenproof 4-ounce dessert cups and fill them to the top.

Place the dishes in a water bath and bake until set, about 45 minutes to 1 hour or until set.

Chill, then serve topped with a dollop of whipped cream and seasonal berries.

Honey Chocolate Mousse

Cincinnati’s now-closed five star restaurant, The Maisonette, was famous for its dark and white chocolate mousse.  When the restaurant closed a few years ago, it was kind enough to give out the recipe.

Here is the recipe for both the original and a honey version.

1 pound good quality semisweet dark  or white chocolate
16 oz corn syrup or honey
3 egg whites
1/2 cup granulated sugar
1 quart heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Combine chocolate and syrup/honey in a large microwaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting chocolate  in microwave, don’t do until it melts completely. While it is still holding its shape, stir until it’s completely melted). Let cool.

Beat egg whites with a stand mixer, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture.

Chill in bowl or divide into bowls. Great with raspberries or blackberries.

Makes 10 generous servings.

A Pie Named Steve

Actually, this is about Grasshopper Pie. But Grasshopper Pie reminds me of one of my favorite jokes.

A grasshopper walks into a bar and the bartender says, ”Hey, we have a drink named after you!”
The grasshopper looks surprised and says, ”You have a drink named Steve?’

Whether you call it Grasshopper Pie or Steve, it still tastes great!

Ingredients

25 chocolate sandwich cookies (I use Oreos)
1/2 cup unsalted butter, melted
2 cups marshmallow creme
1/4 cup creme de menthe liqueur
2 cups whipping cream
Directions

Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch pie pan.

In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.