Ingredients 4 eggs 2/3 cup Ontario Honey 4 drops yellow food coloring 1/4 tsp. almond extract 1/2 tsp. nutmeg 1 tsp. gelatin (unflavored) 1 tbsp. cold water 1 cup whipping cream, chilled

Directions

Separate three of the four eggs.  Add fourth egg to the yolks.  Beat until thick and light colored (about two minutes).  Add honey gradually to yolk mixture, beating until very thick.  Beat in food coloring, almond extract, and nutmeg.

Beat egg whites to stiff peak stage (a spoon drawn through the meringue leaves a clear-cut edge).  Set aside.

Soften gelatin in cold water.  Dissolve over hot water.  Set aside to cool slightly.

Whip cream in a chilled bowl, adding cooled gelatin as cream begins to thicken.  Continue beating until stiff.  Fold honey-egg yolk mixture into whipped cream.  Fold in beaten egg whites.  

Spoon into 1 1/2 quart mold or into 3 ice cube trays.  Freeze until firm.

 Serve garnished with toasted coconut or fresh fruit.  Makes 6-8 servings.  This dessert freezes well for up to three months.

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Ingredients 2 gelatine leaves 300 g fresh rhubarb cut into 2 cm diced pieces 59 ml (2 oz) liquid Ontario Honey 30 ml (1 oz) water 200 ml 35% cream 200 ml milk

Directions

This is a simple, easy-to-make spring custard dessert.  The sweetness of the honey rounds out the tart rhubarb more evenly than sugar.

Soak gelatine leaves in cold water.  Saute rhubarb with honey and water and cook until tender.

Combine milk and cream and warm to a gentil simmer (do not boil).  Remove gelatine from water and squeeze out all excess water.  Add to dairy and stir until all the gelatine is dissolved.  Remove from heat and add rhubarb and combine well.  Portion into serving dishes and cool in the refrigerator.  Garnish with fresh strawberries and whipped cream.

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Ingredients 2 eggs beaten 1 3/4 cups pumpkin 3/4 cup Ontario honey 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1 2/3 cups milk or light cream nutmeg

Directions

Mix ingredients in order given.  Pour into a 9" unbaked pastry shell.  Sprinkle with nutmeg.  Bake at 350^o F. for 1 hour or until knife inserted in centre comes out clean.

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Ingredients 2 eggs 1 cup white sugar 1 cup liquid honey 1/8 tsp salt 1 tsp soda 1 tsp ginger 1 tsp cinnamon 3 cup flour

Directions

Here is one we've enjoyed for three generations

Mix eggs sugar and honey together. Add all dry ingredients.  Drop by tsp onto well greased cookie sheet.  Too runny add flour - too thick add water or egg.  Bake 350 F for 10 -12 minutes.

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Ingredients 350g Sugar 350g Butter 75g Ontario Honey 150g 35% Cream 1 tsp Almond extract 600g Sliced Almonds   PASTE 450g Pastry Flour 300g Margarine 150g Icing Sugar 2g Vanilla 2g Salt 1 Egg

Directions

Put sugar, butter, and honey into a saucepan and bring to a boil.  Remove from heat.  Stir in cream and vanilla extract.  Add sliced almonds. 

For the paste, mix ingredients and spread over a 14" x 20" baking sheet covering the sides as well.  Dock with fork.  Bake off 8 minutes in an oven preheated to 375°.  It will be done when the edges turn a light color.

Spread the almond mix on top and return to oven until boiling.  Let cool.

Drizzle with chocolate and cut into sqaures.

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Ingredients 1/2 c. peanut butter 1 c. uncooked oatmeal 1/2 c. honey 1/2 c. raisins, optional 1 c. instant dry milk

Directions

Mix all together. Roll into 1 inch balls. For variety roll in sesame seeds or coconut. Store in refrigerator. (I add chocolate chips or almond slivers sometimes, too.)

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Ingredients CRUST: 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature 1/4 cup (25 grams) confectioner's (powdered or icing) sugar 1 cup (140 grams) all purpose flour 1/8 teaspoon salt FILLING: 1 cup (200 grams) granulated white sugar 2 large eggs 1/3 cup (80 ml) fresh lemon juice (approximately two large lemons) 1 tablespoons (5 grams) grated lemon zest (2 lemons) 2 tablespoons (25 grams) all purpose flour

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.

FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.  Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares or triangles. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) squares

Submitted by Melanie Kempers

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Ingredients 1 cup shortening 1 cup sugar 1/2 cup molasses 1/2 cup honey 2 egg yolks 4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon cinnamon 2 teaspoons ground cloves 2 teaspoons ground ginger 1 teaspoon ground nutmeg

Directions

1. Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.

2. Sift together the flour, baking soda, baking powder, salt, and spices; stir into the shortening mixture. Wrap the dough in plastic and chill well.

3. Roll out dough on a lightly floured surface to 1/4-inch thickness.
Cut out shapes with cookie cutters.  Place on greased cookie sheet.

4. Preheat oven to 350°F. Bake cookies for 8 to 10 minutes. (Do not overbake.) Let the cookies cool on the baking sheets until they are firm, then transfer to a rack to cool completely.

Submitted by Melanie Kempers

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Ingredients 1/2 cup butter 1 cup of peanut butter 1/2 cup of almond butter 2/3 cup of honey 1 cup brown sugar 3 eggs 2 tsp vanilla 4 1/2 cups rolled oats (old fashioned) 2 tsp baking soda 1 bag of butterscotch chips 3/4 cup chopped pecans

Directions

Cream butter, peanut butter, almond butter, honey and brown sugar. 

Beat in eggs and vanilla.

Combine oats, baking soda, butterscotch chips and nuts.  Stir into beaten mixture until combined.

 

Drop by spoonful onto a greased cookie sheet or parchment paper on a cookie sheet.

Bake at 325 for 12 minutes or until a slight browning on top.

Cool on cookie sheet for 5 minutes before removing.

Makes 72 cookies! 

If you don’t have almond butter, use all peanut butter (chunky or smooth).

 

Recipe can be halved, just fiddle with the peanut butter/almond butter until you get the right consistency.

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