Honeybuns' profile page
Recipes
Italian bow tie
By Honeybuns
From Guy's Tuscany tour
- Homemade bowtie pasta
- Mint leaves
- Olive oil
- Pesto
- Parmesan cheeses, grated
- Toasted pistachios, optional
Honey Wheat Bread
By Honeybuns
In a large bowl, mix 1 cup water, yeast, and first 1/8 cup of honey
- 1 cup warm water (110 degrees F)
- 1-1/2 tsps active dry yeast
- 1/8 cup honey
- 1-1/2 cups white bread flour
- 1 Tbsp melted butter/ oil
- 1/8 cup additional honey
- 1 tsp salt
- 1-2 cups whole wheat flour
- 1 Tbsp additional melted butter
Green Bluff Apple Dumplings
By Honeybuns
Mix dry ingredients; cut in butter
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp sugar
- 1/2 cup butter
- 2/3 cup milk
- Apples, peeled and cored
- VANILLA SAUCE
- 1 cup sugar
- 2/3 cup flour
- 1/4 tsp salt
Oatmeal Ginger-Cream Pies
By Honeybuns
Heat oven to 350. Toast the oats 10 minutes/ lightly toasted
- Ginger Cream:
- 1-1/2 cups oats, toasted
- 1 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 stick butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 8 oz cream cheese, at room temperature
- 1/3 cup powdered sugar
- 1/4 cup finely chopped crystallized ginger
Cranberry-Pecan Pie
By Honeybuns
1. Make top and bottom crusts of pie; line 9-inch pie plate with bottom crust
- FILLING:
- 2 cups flour
- 3/4 cup cold butter
- 6 Tbsp cold water
- 4 cups sliced peeled fresh pears
- (about 5 medium)
- 1/2 cup chopped craisins
- 1/2 cup chopped pecans
- 1/2 cup honey
- 1/4 cup melted butter
- 3 Tbsp cornstarch
- 2 Tbsp grated lemon peel
- 1 tsp cinnamon
- 1 Tbsp milk
- 1-1/2 tsps sugar
Filled pancake Batter
By Honeybuns
Mix dry ingredients in a large bowl
- 2 cups flour
- 1 tsp baking powder
- 1 Tbsp sugar
- 4 eggs, separated
- 2 cups milk
- 4 Tbsp melted butter,plus more for
- cooking
Unprocessed French Onion Dip
By Honeybuns
Mix ingredients together, and chill at least a few hours, before serving
- 1 C diced onions, caramelized in butter and cooled to room temperature
- 1 C sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley
- 1/4 tsp turmeric
- 1/4 tsp celery seed/salt
Ooey Gooey Pumpkin Bars
By Honeybuns
This dessert has become a favorite of our staff and customers ever since one of our sales associates created it
- For the crust:
- 1 package (1 lb. 2 oz./509 g) spiced pecan pumpkin quick
- bread mix
- 1 egg
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- For the filling:
- 1 package (8 oz./250g) cream cheese, at room temperature
- 1 jar (13.5 oz./382 g) Muirhead pecan pumpkin butter
- 3 eggs
- 1 tsp. vanilla extract
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- 1/2 tsp. ground cinnamon
- 15 oz. (470 g) confectioners’ sugar
Cranberry Orange Chicken
By Honeybuns
1. Lightly coat a 13x9x2-inch (3-quart rectangular) baking dish with nonstick cooking spray
- 10 skinless, boneless chicken breast halves
- 1 16-ounce can whole cranberry sauce
- 1 cup bottled French salad dressing
- 1/2 cup orange juice
- 1 envelope (1/2 of 2-ounce package) onion soup mix
- 1/2 teaspoon seasoned salt
- Hot cooked brown rice
- Orange wedges (optional)
Peach Upside-down Cake
By Honeybuns
1. Place 1/4 cup butter in an 8x8x2-inch baking pan
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
- 1-1/4 cups all-purpose flour
- 1-1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup milk