Nut Balls
- 1 C butter (room temperature)
- 2 C flour
- 1 C almonds, chopped
- 1 t. vanilla
- 3 T sucanat with honey (or sugar)
Mix and roll into small balls. Bake at 325 degrees 20 minutes (or until golden brown).
(from a Hebrew website)
Mix and roll into small balls. Bake at 325 degrees 20 minutes (or until golden brown).
(from a Hebrew website)
1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped
Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly. Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.
Mix oats, sugar, and oil in large bowl; let stand in refrigerator. Add remaining ingredients; mix well. Bake at 350 degrees in a greased 13×9″ baking pan for 15-20 minutes.
Makes two pies
Pie Crust:
4 1/2 cups freshly milled flour
1 1/2 tsp salt
3 sticks cold butter, cut into small pieces
1/2 – 3/4 cup ice water
Combine the flour and salt in a bowl. (I use my stand up mixer.) Cut in the butter until crumbly. Pour in the water a few tablespoons at a time until the dough is very moist. Wrap in plastic wrap and chill for about 30 minutes.
Filling:
11 cups apples, peeled and sliced (about 8 apples)
1 1/2 cups sucanat w/honey (or sugar)
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg (or allspice)
1/8 tsp salt
While the pie crust dough is chilling, combine the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add the apples and stir until evenly coated.
Divide the pie crust dough in half for the two pies. Divide each piece of dough so that 2/3 of the dough is for the base crust and 1/3 is for the top. Roll each base crust out into circles and place in 9″ pie pans. Fill with the apple filling. Top each pie with the reaming dough as desired. (I did a lattice top.) Bake at 400 degrees for 45 minutes.
from Better Homes and Gardens New Cook Book (circa 1980)
Crust:
1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt
Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12 minutes; cool.
Filling:
1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)
Here is our version of this delectable Israeli pastry:
Dough:
2 sticks (1 cup) cold butter
8 oz. cream cheese
1/4 cup sour cream
2 cups whole wheat flour (I milled soft white wheat berries.)
1/4 tsp salt
2 tbsp honey granules (or sugar)
Filling:
1 1/2 cups chopped walnuts or pecans
1 1/4 cups semi-sweet chocolate chips
1/2 cup berry preserves (raspberry, strawberry, or blackberry)
1/4 cup sucanat or brown sugar
Topping:
1 egg
1 tsp water
2 T cup honey granules or sugar
3/4 tsp cinnamon
Directions:
Makes about 50 rugelach
Adapted from The Shiksah
4 cups whole wheat flour
1 tsp salt
1/3 cup olive or or melted butter
3 Tbs. honey
1 1/4 cup very hot water
Stir all the ingredients together until it forms into a ball. Roll out dough on baking stones until desired thickness from (1/8″-1/4″). Cut dough into desired size (a pizza cutter works well) and poke each piece with a fork. Bake at 350 degrees for 10-15 minutes or until done. The longer the unleavened bread cooks the crispier it will get.
Recipe from Radical Femininity
Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes (these cookies retain their shape and don’t spread out on the cookie sheet, so keep that in mind).
Recipe from Six Sisters’ Stuff
1/2 cup (1 stick) butter, melted
1/2 cup milk
2 Tbs honey
2 cups flour
1 tsp salt
1 Tbs Italian seasoning
Parmesan cheese (optional)
Combine the butter, milk, and honey. In a separate bowl, stir together the flour, salt, and Italian seasoning. Add the dry ingredients to the wet mixture; stir until the mixture forms a ball. Roll dough to 1/2″ thickness. Cut into finger-width slices. Cut slices in half (roughly 4″ long). Roll each bread stick in Parmesan cheese, lengthening the dough as you go so that the final product is approximately 6″ long and 3/4″ thick. Bake on a parchment paper lined jelly roll pan at 350 degrees for 15-20 minutes, or until golden brown. Serve warm.
2/3 cup olive oil
2/3 cup milk
1/2 cup honey
1 egg
4 cup flour
1 tsp cinnamon
1/2 tsp salt
1 cup raisins
Beat the olive oil, milk, honey, and egg until combined. In a separate bowl, mix the flour, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix. Add additional flour if needed until the dough forms a mass; add the raisins and mix until combined. Divide the dough in half. Roll each piece of dough out to desired thickness (I do about 1/4″”) on a baking stone or a parchment lined jelly roll pan. Prick the dough with a fork to eliminate air bubbles. Sprinkle a mixture of 2 Tbs sucanat (or sugar) and 1/2 tsp cinnamon over the surface of the dough. Bake at 375 degrees for 15-18 minutes or until golden on the edges (over baking will cause it to be too brittle). Cut into squares; serve warm or cool on a wire rack.