1/4 cup Butter
3/4 cup Whitecourt Mountain Honey
1/2 cup Flour
1 tsp. Baking powder
4 Tbsp. Cocoa powder
1/2 cup Chopped nuts
Cook time: 25 minutes
Prep time: 25 minutes
Cream together butter and honey. Beat in egg and vanilla. Stir in flour, baking powder and salt. Stir in nuts.
Pour batter into greased 9"x 9" pan. Bake at 325F (163 C) for 20-
1 Tbsp. Baking soda
2 Tbsp. Cinnamon
1 tsp. Nutmeg
1 1/2 cups (3 sticks) butter
1 1/2 cups Brown sugar
1 tsp.Lemon zest
3/4 cups Whitecourt Mountain Liquid Honey
Cook time: 12 -
Sift dry ingredients together; set aside.
In a mixing bowl, cream together butter, brown sugar and zest. Add honey in a steady stream and mix until smooth.
Add eggs, one at a time; mix well.
Add dry ingredients, a cup at a time; mix well.
Divide dough in two, flatten into disks, and wrap in wax paper or plastic wrap.
Refrigerate 30 minutes or until firm enough to roll. Roll out dough to 1/4-
Bake in a pre-
1 cup Whitecourt Mountain Liquid Honey
1 Package Vanilla instant pudding
¾ cup undiluted evaporated milk
2 Free range eggs, slightly beaten
1 cup coarsely chopped pecans
24 large pastry tart shells (unbaked)
Cook time: 35 minutes
In a medium sized bowl, combine honey and pudding mix.
In a mixing cup beat eggs slightly. Gradually add evaporated milk to pudding mix.
Add salt. Pour in eggs, stirring until well blended. Fold in pecans and pour into pastry shells.
Bake tarts 10 minutes at 400 degrees Fahrenheit (200 degrees Celsius). Reduce heat to 325 degrees Fahrenheit (160 degrees Celsius) and continue baking for 25 minutes. Makes 2 dozen tarts.
Whitecourt Mountain Honey
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