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CINNAMON
HONEY
RECIPES
| Cinnamon
Honey Eggnog |
INGREDIENTS: |
1/4 c Cinnamon Whipped Honey
Spread, Liquefied, cooled |
4 eggs, separated |
3
c milk |
PROCEDURE: |
Beat
egg yolks until lemon colored. Add milk and honey slowly. Beat egg whites
until stiff. Stir into milk mixture. Pour into glasses; top
with a pinch of cinnamon. Serve at once. Float
1 spoonful of ice-cream on top of each serving if desired. |
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| Honey
Apple Pie |
INGREDIENTS: |
1 6 oz (160 gram) jar Cinnamon
Whipped Honey Spread, liquefied |
6 pared apples, sliced thin |
1 recipe for double pie crust |
1 T butter |
2
T lemon juice |
PROCEDURE: |
| Line
pie pan with pie crust. Arrange apple slices on pie crust;
dot
with butter. Cover with
top crust; press together at edges. Cut several vents to
allow steam to escape. Bake in 400°F oven for 10 minutes.
Reduce oven temperature to 350°F and bake for 40 to 45 minutes
longer or until crust is slightly browned and the apples
are tender.
Remove from oven. Mix honey with lemon juice and pour through
the vents
in the top crust. The apples will absorb the honey. |
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