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Recipes
Cranberry Turnovers
By Honeybuns
Heat oven to 400. In medium bowl, mix cream cheese, egg yolks, and 1cup sugar, until smooth; set aside
- 8 oz cream cheese, softened
- 2 egg yolks
- 2 cups confectioners' sugar, divided
- 1 package puffed pastry, thawed
- 3/4 cup leftover cranberry sauce
Parmesan Herb Loaf
By Honeybuns
1. Combine flour, 3 Tbsp cheese, sugar, onion, 1tsp seasoning, and baking soda
- 1-1/4 cup flour
- 3 Tbsp + 1 tsp grated parmesan
- 1-1/2 tsp sugar
- 1-1/2 tsp dried minced onion
- 1-1/4 tsp italian seasoning
- 1/2 tsp baking soda
- 1/2 cup sour cream
- 2 Tbsp +2 tsp milk
- 4-1/2 tsp melted butter(3tsp=1Tbsp)
- 1 beated egg white
Berry French Toast Bake
By Honeybuns
1.Grease bottom and sides of 13x9-inch glass baking dish with butter
- FRENCH TOAST BAKE:
- 1/2 cup flour
- 1-1/2 cups half-and-half
- 1/4 cup sugar
- 2 tsps vanilla
- 6 eggs
- 1 loaf(1 lb)soft French bread,
- cut into 1-in cubes
- 1-1/2 cups frozen mixed berries
- BERRY SAUCE:
- 1/2 cup sugar
- 1-1/2 tsp cornstarch
- 2 TBSP orange juice
- 1 cup frozen mixed berries, unsweetened
- 1-1/2 cups strawberries, halved
Cream Biscuits
By Honeybuns
use for smoky bacon-biscuit dressing
- 2-1/2 cups flour
- 1 Tbs baking power
- 1 tsp salt
- 2 Tbs sugar
- 2-1/2 cups heavy cream
Pumpkin Butter
By Honeybuns
1. Combine ingredients in a lg saucepan,stir well
- 29 oz pumpkin puree
- 3/4 cup apple juice
- 2 tsp ginger
- 1/2 tsp ground cloves
- 2 tsps cinnamon
- 1 tsp nutmeg
- 1 cup brown sugar
Lissa's Gingersnaps
By Honeybuns
Heat oven to 350. Blend melted butter with sugars, egg, molasses, salt, and vinegar
- 3/4 cup oil/melted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1/2 tsp salt
- 1 Tbsp apple cider vinegar
- 2 cups flour
- 2 tsp baking soda
- 1 heaping Tbsp ginger
- 1 tsp cinnamon
- Dash of ground cloves
- 1/3 cup cinnamon sugar for rolling cookies in
Maple-Bourbon Roast Turkey With Gravy
By Honeybuns
1. Heat oven to 325. Tuck wing tips under turkey by bending them back and pushing them under wings
- 1 Turkey
- 1/4 cup coarse salt
- 1 Tbsp sugar
- 2 tsp ancho chile powder
- 1 orange and lime
- 1 small yellow onion, halved
- 2 bay leaves
- 3 unpeeled garlic cloves
- 3/4 cup maple syrup
- 2 Tbsp molasses
- 2 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 2 cups bourbon
- 1/3 cup flour
Pumpkin Doughnut Muffins
By Honeybuns
These muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior
- FOR THE BATTER
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
- FOR THE SUGAR COATING
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Smoked salmon dip
By Honeybuns
Combine all ingredients in mixer, except salmon
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 Tbsp lemon juice
- 1 Tbsp minced dill
- 1 tsp prepared horseradish
- Salt and Pepper to taste
- 8 Oz minced smoked salmon
Mexican White Bean Soup
By Honeybuns
Rinse beans. In a 4-5 quart Dutch oven, combine beans and 6 cups water
- 8 oz dried navy beans (1-1/4 cups)
- 1 large onion, chopped
- 2 stalks celery, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 Tbsp vegetable oil
- 2 tsp ground cumin
- 1/4 tsp salt
- Cayenne pepper to taste
- 1 14-1/2 oz can vegetable broth/ chicken broth
- 1 cup salsa verde