Energy Power Balls - Boosted with Honey!

1 c. almond butter or peanut butter
1.c. oats
½ c. ground flax seed (store in ref.)
¼ c. hemp seed (store in ref.)
½ c. honey
¼ c. shredded coconut
¼ c. dried cherries or other fruit (raisins, cranberries, etc.)
½ c. chocolate chips (I like more)
¼ c. nuts

Mix in a large bowl.
Form balls (spoon size).
Place on a plate in refrigerator or freeze until they are not sticky.
Place in a container to store.
Store in refrigerator for 2 weeks or freeze.     
Gluten free option: Omit oats and add more nuts, seeds, and fruit.

This Energy Power Ball recipe was contibuted by Shirley Gregway, of Merritt Island, Fla or  Bellaire, Mich (depending on the season of the year).  Since the recipe contains "hemp"  I was wondering if the contributor was some aging hippy left over from the 60's (She happens to be my sister) - but she sent me a lot of info about the nutritional value of hemp.)  (I guess I shouldn't question a retired medical professional)

A friend once fixed a snack with the same title (quite similar ingredients) and served it in a brand new, never used dog dish.

One of the guests was horrified and announced in a loud voice "THIS is no way to serve food!" So maybe you had better serve this snack in an ordinary bowl.

PUPPY CHOW

9 cups of any Chex cereal or Cheerios (or any combination of these)
1/4 cup margarine
1/3 cup honey
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
2 cups powdered sugar

Measure out cereal and set aside. Combine chocolate chips, peanut butter, margarine and honey. Microwave for 1-1/2 minutes, or until smooth, stirring well after 1 minute. Stir in vanilla, Pour chocolate mixture over cereal, stirring until pieces are evenly coated. Pour coated mixture and powdered sugar into an airtight bag and shake until all pieces are coated well. Spread mixture on waxed paper to cool and harden.

Peanut Butter Toasties from Honey.com

- Makes 8 servings -

Ingredients:

1-1/4 cups granola with raisins
1/4 cup creamy peanut butter
2 slices whole grain bread
1/3 cup honey

Directions

Mix granola, honey, peanut butter and a pinch of salt in a medium bowl.

Toast bread in toaster oven. Remove toast from oven and spread a generous amount of the granola mixture to cover completely.

Return to toaster oven and bake 3 minutes at 350°F until mixture softens. Cut into quarters and serve warm or at room temperature.

• 1 1/2 cups raisins
• 1 tablespoon grated orange rind
• 4 tablespoons lemon juice
• 3/4 cup honey
• 2 tablespoons butter
• 1 teaspoon salt
• 4 tablespoons cornstarch
• 3/4 cup cold water
• Pastry for double crust (9")

Rinse and drain raisins. Combine with orange rind and juice, lemon juice, honey, butter, salt, and cornstarch that has been moistened in the cold water, and stir until blended. Bring to a boil and cook and stir until mixture thickens (about 3 or 4 minutes). Pour into pastry-lined pie pan, cover with top crust. Bake in a moderately hot oven (425 degrees F.) 30 to 35 minutes. Cool before serving

• 2 cups white sugar
• 2 cups honey
• 2 cups water
• 3 egg yolks, beaten
• 3 egg whites
• 1/4 teaspoon salt
• 4 teaspoon soda in warm water
• 6 1/2 cups flour
• 1 teaspoon cinnamon

Mix all ingredients together except eggwhites, which you beat until just stiff and fold into batter mixture.

Use greased pan.
Makes 3 loaves.
Bake 1 1/2 hours at 300 degrees.

Joanne Wylin - Michigan

• 1 cup sugar
• 1 egg
• ½ cup honey
• 1 tsp. ground cinnamon
• ½ tsp. ground cloves
• dash of salt
• ¼ tsp. ground ginger
• 1 tbsp. water
• ½ tsp. baking soda
• 2 1/3 cups flour
• ½ cup slivered almonds

Whoops! Look at the time! And the meeting starts at 7:30. Many local associations serve refreshments at an evening meeting - nothing fancy but some nice things for nibbles or sweets to go with the coffee. Time is short and it is your turn to bring the goodies. What to fix? It has to be something with honey or it wouldn't be appropriate. Let's see what we can do.

CHOCOLATE BURRS
2 squares unsweetened chocolate
3 tablespoons honey (use a light and mild variety)
1/2 teaspoon vanilla
Few grains salt
3 cups corn flakes

Combine all ingredients except corn flakes in a saucepan, heat until melted and blend thoroughly. Then stir in' corn flakes. Drop from a teaspoon onto waxed paper and let cool.

A Honey Cookbook A. I. Root Company

This recipe was given to my parents by a Belgian couple (Truck gardeners who lived near Selfrigde Field) in the Mid 1930’s. We make at least one batch in time to be ready to eat at Christmas and often will make another later.

It is a good way to use up left-over coffee, but it can be made with strong instant coffee also. It is very important that you follow the instructions about the lining in the pan and the ripening of the bread after the baking. The pans are bread loaf size. We use the smaller size as this gives more top sides. Richard C. Bloom, Grand Blanc.

• 2 lbs. flour
• 4 tsp soda
• 2 eggs
• 1 tbsp salt
• 1 pint sugar
• 1 tbsp cinnamon
• 1 pint coffee
• few drops oil of anise
• 1 pint honey

• 2 cups all-purpose flour
• ½ cup sugar
• 1 cup yellow cornmeal
• ½ tsp. salt
• 1 tbsp. baking powder
• ¼ cup honey
• 1 cup whipping cream
• ¼ cup vegetable oil
• 2 eggs, slightly beaten