How sweet these desserts are!
Fruit Honey Tarts
Old fashioned, fast and so sweet…
2 peaches, cut into very thin slices
honey
2 eggs
1â„2 cup honey
1â„2 cup sugar
1â„4 cup cream
2 Tablespoons sifted flour
dash salt
3â„4 teaspoon vanilla
pinch of cardamom
1 cup chopped pecans
6 mini-pastry shells or shortbread crusts
Beat eggs with honey and sugar. Add cream, salt, vanilla and cardamom.
Gently stir in flour and pecans. Whisk out any flour lumps but remember there will still be nut lumps. Divide batter evenly into 6 portions and fill tart shells.
Bake 16 to 18 minutes at 400 degrees, or until just done jiggling in the middle, on a cookie sheet (or may use a muffin tin with papers or foil for cupcakes.)
Heat honey until it thins, about 5 minutes or less. Add very thinly sliced peaches on top of each honey tart (in a cone shape in the middle is nice) and brush them with the warm honey. If centers of tarts are still liquid, re-bake for 5 minutes in a pre-heated 400 degree oven. It’s okay if the peaches cook into the centers. But if the centers are already done, serve immediately.
Fruit Honey Puffs
The touch of honey makes these sweet.
1 package frozen puff pastry, thawed
2 apples
1â„2 cup honey
1â„2 cup sliced almonds
dash vanilla
butter
brown sugar
chopped pecans
cinnamon
First, slice apples thinly. Cut thawed puff pastry into equal portions.
Lay, on a cookie sheet, several slices of apple in the middle of the pastry, dot with butter and sprinkle lightly with brown sugar, chopped pecans and cinnamon, and fold the puff pastry over the top.
Bake at 400 degrees until the puff pastry is fully cooked, 15 to 25 minutes, depending on the size of the individual pastries.
Heat honey until it thins, usually 5 minutes or less, over low heat. Brush cooked puff pastry with honey and placed sliced almonds on top.
Serve hot.
Fantan Rolls
A little honey makes these great dinner rolls a little bit sweet.
2 cups to 33â„4 cups flour
1â„4 cup sugar
2 tablespoons honey
1â„4 cup butter at room temperature
1 teaspoon salt
1 package rapid rise yeast
1â„2 cup hot water
1â„2 cup hot milk
1 egg
Egg wash
1 egg
water
honey
butter
Combine flour with sugar. Combine honey and butter.
Cool water to lukewarm and combine with yeast and 1 teaspoon of extra sugar.
After yeast bubbles, combine flour mixture, honey mixture and yeast mixture. Knead in egg. Dissolve salt in milk and knead in. Add more flour as needed for kneading and so dough is quite stiff.
Let rise in a warm place, in a greased and covered bowl, until double, then punch down and let re-rise (or just rise once if rapid rise yeast allows this.)
Roll out dough to 13 by 9 inches on a floured counter.
Cut into 6 strips of equal size and pile them on top of each other.
Cut them into 12 pieces. Pinch them gently at the bottom and stand them on end in a greased muffin tin. They will be in a fan shape.
Beat egg with water and several drops of honey, to make egg wash.
Brush the outside of the fan shaped rolls with the egg mixture.
Bake at 350 degrees until browned and the inside of the rolls are done, usually about 15 to 18 minutes. Serve with butter. You may brush them with butter just before serving, if desired, as this gives them a little more taste and gloss.
Fast Turkey Lentil Chili
Lentils cook more quickly than beans, taking usually only about 20 minutes. There is a touch of honey in this too.
3â„4 cup lentils
2 cups broth
1â„2 tablespoon honey
16 ounces ground turkey
1 pepper
1 onion
2 green onions
3 to 5 cloves garlic
2 tablespoons chili powder
1â„2 teaspoon cumin
10 to 15 minutes
1 can or jar tomato sauce (15 to 16 ounces)
2 cups corn
sour cream
Chop onion and garlic and cook with ground turkey until browned in a cast iron pan, unless you are in a real hurry to leave and then throw everything into the crockpot at once and cook for 4 to 6 hours on low.
If you are in a real hurry to have dinner soon, make the whole meal on top of the stove.
Combine the broth with the lentils and honey and cook for 20 minutes.
Chop other vegetables and add butter and cook in the cast iron pan, and then combine with tomato sauce and spices. Add corn last about 15 minutes before finishing.
Serve with sour cream.
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