HONEY CRUNCH COOKIES
This recipe really represents the Midwest to me because of all the bees and honey in the state of Wisconsin. We alone sold more than 90 gallons of honey last fall, and we're just small-scale compared to our neighbors!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy. Add honey, a little at a time, beating well after each addition. , Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 196 calories, Fat 10g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
HONEY COOKIES
My mother-in-law gave me this recipe.
Provided by Becky
Categories Desserts Cookies Drop Cookie Recipes
Yield 60
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs well. Dissolve baking soda with a little milk. Mix together the rest of the ingredients to make a soft dough.
- Bake for 8 to 10 minutes. DO NOT OVER BAKE. Frost with your favorite icing.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 16.6 g, Cholesterol 9.5 mg, Fat 0.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 46.9 mg, Sugar 9.4 g
PEANUT BUTTER HONEY CRUNCH COOKIES
These cookies contain three cereals, so it's easy to justify them for breakfast!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in cereals.
- Onto ungreased cookie sheet, drop and shape dough by rounded measuring tablespoonfuls 2 inches apart.
- Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooking rack.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g
HONEY CRUNCH TOFFEE
Steps:
- In a saucepan, melt the butter. Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer. Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well. When the toffee is up to temperature, pour it out onto the pan and place another silpat on top. Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.
- To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper. Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds. Let it set up at room temperature and then break into pieces. Store in an airtight container.
HONEY COOKIES
Provided by Food Network
Categories dessert
Time 3h
Yield approximately 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer. Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes.
HONEY CRUNCH CHICKEN
Kid's love this! It's very easy, especially if you don't have to crush the cereal by hand (or rolling pin). I used to make this when I didn't have a food processor, large or mini. Enjoy!
Provided by GinnyP
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375F.
- Place the chicken in a shallow baking pan.
- Spread mayonnaise over both sides of the chicken.
- Sprinkle the cereal evenly over the top side of the chicken.
- Drizzle with honey.
- Let stand 10 minutes at room temperature.
- Bake in preheated oven for about 45 minutes or until done.
Nutrition Facts : Calories 436.7, Fat 23.4, SaturatedFat 5.3, Cholesterol 98.4, Sodium 430.9, Carbohydrate 24.7, Fiber 1.9, Sugar 4.5, Protein 32.2
HONEY-PEANUT BUTTER COOKIES
When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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