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Archive for November, 2006

Wedding Honey Cakes

Friday, November 03rd, 2006

Wedding Honey Cakes

Submitted by Lorraine Engle Still,
Broken Bow, Nebraska
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For hundreds of years, wedding honey cakes have been eaten at wedding festivals in Europe.

1 cup honey,
2 ½ cups flour,
1 teaspoon ginger,
1 teaspoon cinnamon,
1 ½ teaspoons baking powder,
one half cup sugar,
one half cup butter,
one egg,
Pinch of salt,
1 cup hot water.

Cream sugar and butter. Add egg, then honey, then all dry items, mixed thoroughly. Add hot water and beat until smooth. Pour into well greased small cake tins. Bake at 350° 25 to 30 minutes.

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Honey Gem Cookies

Thursday, November 02nd, 2006

Honey Gem cookies

Submitted by Cynthia Herbison,
Haastings, New Zealand

Honey Gems
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For these Honey Gems so sweet,
Take one egg and well it beat;
2 cupfuls of flour cast,
In a sieve and turn it fast,
As you whirr it ever louder,
Add 2 teaspoons of baking powder.

Half a cup of suga, neat,
With half a cup of butter beat;
Half a cup of honey pour on,
flavour with the vanilla or lemon,
Keep straight on, and do not falter,
Add 1 cupful of cold water.

Stir in all these things well together,
Until as light as any feather,
Drop spoonfuls on to baking tin:
Have oven hot, and pop them in.
In 10 minutes’ time, they will be done,
And be delicious everyone.

Anonymous

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Frankfurter Brenten Cookies

Wednesday, November 01st, 2006

Frankfurter Brenten Cookie Recipe

Submitted by Wolf- Dieter Krause,
Pleidelsheim, Germany
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450 g honey,
500 g almonds pulverized,
100 g was water (only five drops rose oil to 1000 ml water 40° C),
three eggs,
60 g whole meal

500 g almonds pulverized it to be roasted shortly with 50 g of honey. Then let it cool for a day. You can mix the roasted almonds with the rest of the honey 400 g, 100 g, rose water, three eggs and 60 g whole meal. Knead the best way.

Now with special forms you can cut of cookies or with a special rolling pin with excavated Christmas pictures, you can model and then you can cut the thin cookies and have to bake shortly, 15 minutes about 160°C so that the cookies are light to middle brown.

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