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Archive for July, 2008

Honey Tart Pecan Cookies

Friday, July 11th, 2008

Honey Tart Pecan Cookies are wonderful treats that have healthy blackberry honey instead of sugar in the recipe.
Cookie Dough
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    • ¼ Cup finely crushed Pecans
    • 1 ½ Cup Flour
    • ½ Teaspoon Salt
    • ½ Cup Brown Sugar
    • 1 Teaspoon Vanilla Extract, could substitute almond extract
    • ½ Cup Butter

Spray muffin ( honey tart )pans (4) with “Pam” or grease then sprinkle the finely crushed pecans over all the greased pans.
Mix dry ingredients and then knead in wet ingredients for two minutes.
Line the honey tart muffin pans with dough to form a shell.

Tart Filling

    • ¾ Cup Chopped Pecans
    • ¾ Cup Blackberry Honey• 2 Eggs
    • ½ teaspoon Salt
    • ½ Cup Brown Sugar
    • 2 Tablespoons Melted Butter
    • 5 dozen pecan halves

Beat the eggs then add the balance of the filling ingredients. Place one tablespoon of filling in each tart shell. Top off with one pecan half on each honey tart. (You may eat any of the pecan halves left over.

Preheat oven to 375°F and bake for 15-20 minutes.

Blackberry honey has a robust taste that is not lost in the cooking process. I highly recommend only blackberry honey for this recipe!

Honey Tart Pecan Cookies,blackberry honey

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Honey Cherry Pie

Wednesday, July 02nd, 2008

Honey Cherry Pie is completely sugarless!

By Cleo Hill, Churchill, Montana
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Honey Cherry Pie filling Ingredients:

    1 pint sour red cherries
    ¾ cup Star Thistle Honey I don’t substitute
    4 teaspoons cornstarch
    ¼ teaspoon salt
    1 Tablespoon butter
    ¼ teaspoon almond extract

Making a cherry pie without the “can of pie filling” seems to be a lost art. I tell my girls that making a honey cherry pie is simple, quick and the results are “no comparison!” I can cherries so I use a pint of of my canned sour cherries, drain the juice from the cherries and save the juice. In a saucepan, combine cherry juice, cornstarch, star thistle honey, (I can’t say enough about this wonderful star thistle honey, it is my favorite to eat and I bake with it when I want delicate taste that does not overcome my recipe!) and salt. Stir over medium heat until liquid is clear. Now add almond extract and butter, stir and then add the cherries. Pour the complete honey cherry pie filling into your favorite unbaked 9″ pie shell. Place your top crust and affix, remember to pierce the top crust for vents with fork or your custom designs. Place the pie in a preheated oven of 400 degrees F. and bake until crust is golden/brown.

honey cherry pie, star thistle honey

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