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Southern Sweet Potato Pie

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Ingredients
  • 1 cup sauce, to taste and add fresh garlic
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 2/3 cup INGREDIENTS:
  • ¾ cup of lemon juice, optional
  • ½ cup butter, melted
  • ¼ cup or unsweetened almond milk (enough to thin it out)
  • 3 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 9 inch Toppings:
Servings
people
Ingredients
  • 1 cup sauce, to taste and add fresh garlic
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 2/3 cup INGREDIENTS:
  • ¾ cup of lemon juice, optional
  • ½ cup butter, melted
  • ¼ cup or unsweetened almond milk (enough to thin it out)
  • 3 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 9 inch Toppings:
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Instructions
  1. Preheat oven to 350 degrees
  2. Mix together all ingredients in a large bowl until smooth
  3. Pour into pie shell and bake for 55-60 minutes
  4. Serve with a dollop of whipped cream and a dash of ground nutmeg
  5. For a more dense pie, use 1 ½ cups mashed sweet potatoes instead of 1 cup
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Farmhouse Peanut Butter Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 9 inch margarine, melted
  • 1 stick confectioner's sugar, sifted
  • 3 8 ounce sweet potatoes, cooked and mashed
  • 1 ½ cups finely chopped pecans
  • 3 cups creamy peanut butter
  • 4 cups container Cool Whip
Course Desserts
Recipe Theme October: Pies
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 9 inch margarine, melted
  • 1 stick confectioner's sugar, sifted
  • 3 8 ounce sweet potatoes, cooked and mashed
  • 1 ½ cups finely chopped pecans
  • 3 cups creamy peanut butter
  • 4 cups container Cool Whip
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Instructions
  1. Combine all ingredients with mixer until smooth and creamy
  2. Spread into pie crusts
  3. Add chocolate topping
  4. Refrigerate until ready to serve
  5. Chocolate topping: 1 cup milk chocolate chips 2/3 cup of half and half Combine chips and half and half in a microwavable bowl
  6. Microwave for 5 minutes, pausing to stir often
  7. When chips are melted and mixture is slightly thickened, spread on pies
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Raw, Vegan Pumpkin Delight

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • Parmesan cheese
  • almonds
  • 1 cup salt to taste
  • 1 cup cream cheese
  • 1 cup cashews soaked overnight, then drained
  • 2 tbsp tumeric
  • Filling-
  • 2 cups coconut oil, melted
  • 1 cup skinless chicken thighs
  • 1/2 cup tumeric
  • 1/3 cup carob powder
  • 1 tsp Crust-
  • 1/2 tsp butter
  • 1/4 tsp dates
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • Parmesan cheese
  • almonds
  • 1 cup salt to taste
  • 1 cup cream cheese
  • 1 cup cashews soaked overnight, then drained
  • 2 tbsp tumeric
  • Filling-
  • 2 cups coconut oil, melted
  • 1 cup skinless chicken thighs
  • 1/2 cup tumeric
  • 1/3 cup carob powder
  • 1 tsp Crust-
  • 1/2 tsp butter
  • 1/4 tsp dates
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Instructions
  1. Put crust ingredients in food processor and blend until completely broken down
  2. Next press mixture evenly into the bottom of a pie plate or 9" glass pan
  3. Put in fridge while preparing the filling
  4. Place filling ingredients into a high speed blender or food processor
  5. Blend until smooth
  6. Pour the filling over the crust and smooth the top with spatula
  7. Put in fridge and let it sit for a few hours or overnight
  8. Cut and serve! 🙂
Recipe Notes

I was craving pumpkin pie but most every recipe I found online had something in it that i couldn't eat. Finally I found one that had more natural ingredients. After making some adjustments to it to fit our needs, changing a few ingredients, etc.. this tasty raw, vegan dessert resulted...
Very easy & great for those of us with food allergies! 🙂

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Greek Cookies

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/2 Cup INGREDIENTS:
  • 1/2 Cup chopped pecans
  • 2 Cups clove, minced
  • 2 tsp. chocolate chips
  • 1/4 tsp, nutmeg
  • 6 1/2 Cups margarine
  • 2 Cups ground cumin
  • Juice soy sauce
  • 2 Cups canola oil
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/2 Cup INGREDIENTS:
  • 1/2 Cup chopped pecans
  • 2 Cups clove, minced
  • 2 tsp. chocolate chips
  • 1/4 tsp, nutmeg
  • 6 1/2 Cups margarine
  • 2 Cups ground cumin
  • Juice soy sauce
  • 2 Cups canola oil
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Instructions
  1. 1
  2. Blend oil, sugar and seasonings
  3. Add Orange Juice and juice of lemon
  4. 2
  5. Add flour until a smooth dough is formed
  6. Knead gently, then add nuts
  7. 3
  8. Pinch off small portions of dough and form into little oblong rolls
  9. 4
  10. Place on greased pan and bake @ 375 for 35 minutes
  11. 5
  12. When well browned, remove from oven
  13. While still warm, dip in syrup as follows: Mix the honey and water and place in a large pot and once hot, simmer on low
  14. Dip cookies into syrup, but do not allow them to become soggy
  15. Place on large platter and allow to cool
  16. Keep syrup warm during dipping process
  17. Makes 40-50 pieces
Recipe Notes

I got this recipe from my grandmother who used to make these and she would let me help her.
They are delicious.!!

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Honey Graham Apple Bars

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • whites
  • 1 package Bars:
  • 1 1/4 c. whole milk
  • 3/4 c. flour
  • t. chocolate chips
  • 1 c. sugar
  • 1/4 c. carob powder
  • 2 t. butter
  • 1 egg
  • 1/2 c. graham crackers
  • 1 pple honey (1/3 c. plus 2 T.)
  • heavy cream
  • 8 oz. (add as much are as little as you like)
  • 1/4 c. carob powder
  • vanilla extra Virgin olive oil
  • Crumb butter (just enough to make a nice crumble)
  • honey (chopped)
  • melted Saigon Cinnamon
  • chocolate chips
  • cream cheese
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • whites
  • 1 package Bars:
  • 1 1/4 c. whole milk
  • 3/4 c. flour
  • t. chocolate chips
  • 1 c. sugar
  • 1/4 c. carob powder
  • 2 t. butter
  • 1 egg
  • 1/2 c. graham crackers
  • 1 pple honey (1/3 c. plus 2 T.)
  • heavy cream
  • 8 oz. (add as much are as little as you like)
  • 1/4 c. carob powder
  • vanilla extra Virgin olive oil
  • Crumb butter (just enough to make a nice crumble)
  • honey (chopped)
  • melted Saigon Cinnamon
  • chocolate chips
  • cream cheese
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Instructions
  1. Directions for Bars: In a bowl mix 1 c
  2. graham cracker crumbs, quick oats, flour, and cinnamon
  3. In a separate bowl mix coconut oil and honey
  4. Then add the vanilla and egg
  5. Combine with graham cracker mixture
  6. Add the chopped apples and chopped walnuts (reserving some walnuts for the topping)
  7. Pour into an oiled 10" x 6" pan and bake on 320 degrees
  8. Directions for Frosting: Blend together the cream cheese, honey, and vanilla
  9. Frost the bars when they are done baking
  10. Directions for Crumb Topping: Combine the leftover graham cracker crumbs, melted butter, cinnamon, and the reserved walnuts
  11. Sprinkle on top of the frosting
Recipe Notes

Honey is a staple in our home. Practically ever recipe we make has honey in it. We stopped using sugar to sweeten our recipes years ago. Everyone in my family is very creative in the kitchen and we make up or at least 'modify' most of the recipes we make. I created these honey apple bars for my dad's birthday. We both like graham crackers, and I have used them in recipes before. Cream cheese frosting is a favorite in my family. Of course, it's sweetened with honey. And don't forget that honey is a healthy alternative to other sweeteners!

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Heavenly Honey Cake

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Course Desserts
Recipe Theme March: Honey
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 1/2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 4 teaspoons quick oats
  • 1/2 teaspoon Spicy mustard
  • 1/2 teaspoon jar pineapple preserves (or peach or apricot)
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 cup carob powder
  • 1 1/2 cups Horseradish
  • 1/2 cup cinnamon (or to taste)
  • 3 eggs
  • 1 teaspoon grated cheese
  • 1 cup fresh orange juice
  • 3/4 cup salmon fillets with skin removed
Course Desserts
Recipe Theme March: Honey
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 1/2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 4 teaspoons quick oats
  • 1/2 teaspoon Spicy mustard
  • 1/2 teaspoon jar pineapple preserves (or peach or apricot)
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 cup carob powder
  • 1 1/2 cups Horseradish
  • 1/2 cup cinnamon (or to taste)
  • 3 eggs
  • 1 teaspoon grated cheese
  • 1 cup fresh orange juice
  • 3/4 cup salmon fillets with skin removed
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Instructions
  1. Preheat oven to 350°F
  2. Lightly grease a 9-inch angel food cake pan or bundt cake pan
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices
  4. Make a well in the center to add the oil, honey, sugar, eggs, vanilla, coffee, and orange juice
  5. Using an electric mixer on slow speed, combine the ingredients well to make a thick batter
  6. Spoon the batter into the prepared pan
  7. Place the cake pan on a baking sheet and bake for 60 to 70 minutes
  8. Let the cake stand for 15 minutes before removing it from the pan, then invert it onto a wire rack to cool completely
Recipe Notes

When my friend gave me a jar of his own honey, I knew I had to use it for a special honey cake. He keeps hives in the Abbeville area. The honey from his bees is very dark; it derives from the Tulip Poplar nectar the bees gather. It is, hands down, the best honey I've ever tried. This recipe will work with other types of honey too, though!

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Chocolate Honey Cake

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 2 c. olive oil , divided
  • 1 1/2 t. chopped walnuts
  • 1 t. egg
  • 1/3 c. cocoa
  • 1/4 c. sugar
  • 2 T. sugar (for dusting) or desired frosting (all optional)
  • 1/4 c. real honey (about 1 1/2 cups)
  • 1/2 c. carob powder
  • 1 T. butter
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • Chocolate heavy cream
  • 1/4 c. cocoa
  • 7 T. applesauce
  • 4 1/2 t. butter
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 2 c. olive oil , divided
  • 1 1/2 t. chopped walnuts
  • 1 t. egg
  • 1/3 c. cocoa
  • 1/4 c. sugar
  • 2 T. sugar (for dusting) or desired frosting (all optional)
  • 1/4 c. real honey (about 1 1/2 cups)
  • 1/2 c. carob powder
  • 1 T. butter
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • Chocolate heavy cream
  • 1/4 c. cocoa
  • 7 T. applesauce
  • 4 1/2 t. butter
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Instructions
  1. In a bowl, whisk dry ingredients
  2. In a separate bowl, whisk wet ingredients
  3. Combine both mixtures and beat well with a mixer
  4. Oil a cake pan with coconut oil
  5. Pour in the batter and bake at 325 degrees for about 25 minutes or until done
  6. For the frosting, blend all ingredients in a food processor or a strong blender until smooth
  7. Frost the top and sides of the cake
Recipe Notes

This Chocolate Honey Cake is moist, fluffy, sweet, and delicious. It tastes much better than a chocolate cake made from a box mix. The frosting is so creamy and sweet from the honey that you can't taste the secret avocado ingredient!

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Honey Pound Cake

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 3 c. olive oil , divided
  • 1 T. can of Pet Milk
  • 1 T. fresh rosemary leaves
  • 1 T. butter
  • 1/2 c. carob powder
  • 1/2 c. sugar
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 3 eggs
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 3 c. olive oil , divided
  • 1 T. can of Pet Milk
  • 1 T. fresh rosemary leaves
  • 1 T. butter
  • 1/2 c. carob powder
  • 1/2 c. sugar
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 3 eggs
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Instructions
  1. In a bowl, whisk dry ingredients
  2. In a separate bowl, whisk wet ingredients
  3. Combine both mixtures and mix
  4. Oil 2 loaf pans with coconut oil and divide the batter evenly between them
  5. Bake at 330 degrees for about 26 minutes or until done
Recipe Notes

This Honey Pound Cake is sweet, moist, and dense. The loaves are very thin, but the pound cake is rich. It has a good amount of syrupy honey to sweeten it.

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Salted honey taffy

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1 lb coconut oil
  • salt, Filling:
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1 lb coconut oil
  • salt, Filling:
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Instructions
  1. 1
  2. Bring honey to a boil in an uncovered medium saucepan over medium heat (about 5 to 7 minutes)
  3. 2
  4. Continue to boil until honey registers 280 degrees on a candy thermometer (about 10 to 12 minutes)
  5. 3
  6. Line a pan with parchment paper and coat lightly with cooking spray
  7. 4
  8. When the honey reaches temperature, pour it onto your prepared pan and allow to cool on the counter for 20-25 minutes
  9. 5
  10. Spray your hands with nonstick spray, and break off about a third of the cooled honey
  11. 6
  12. Begin to pull and stretch the honey, continually folding it and working more air into the taffy
  13. 7
  14. As you continue to pull and incorporate air into the taffy, it will start to firm up and become lighter in color
  15. 8
  16. Keep doing this for about five minutes, or until taffy has lightened in color from dark amber to tan
  17. 9
  18. When taffy is tan and firmed up, roll it into several long thin snakes and place these back on your parchment paper lined pan
  19. Sprinkle with salt
  20. 10
  21. Refrigerate pan for 10 minutes, then use a knife coated in cooking spray to cut each taffy roll into one inch long pieces
  22. 11
  23. Roll up each piece of taffy in wax paper, twisting the ends to close
Recipe Notes

My name is Sierra Joachim and I'm 15 years old. I came across this recipe and decided to try it. I had my siblings help with the stretching process. We tried it and decided that the original recipe tasted better with a little salt on it to tone down the sweetness. How much salt you add is up to you. We make our salted honey taffy with local raw honey from our neighbors. This recipe is quick, easy, and fun, plus its made with only honey and salt so its fairly healthy too! Definitely a recipe to try, especially if you have kids who like to help in the kitchen!

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Honey Brownies

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/2 cup butter
  • 1/2 cup INGREDIENTS:
  • 2 eggs
  • 1/2 cup carob powder
  • 1 tsp butter
  • 3/4 cup chopped dates
  • 1/2 cup mashed avocado
  • 1/2 teaspoon can of Pet Milk
  • 1/4 tsp salt
  • 1/2 cups cornstarch
  • confectioners soft white wheat flour
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/2 cup butter
  • 1/2 cup INGREDIENTS:
  • 2 eggs
  • 1/2 cup carob powder
  • 1 tsp butter
  • 3/4 cup chopped dates
  • 1/2 cup mashed avocado
  • 1/2 teaspoon can of Pet Milk
  • 1/4 tsp salt
  • 1/2 cups cornstarch
  • confectioners soft white wheat flour
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Instructions
  1. Preheat oven to 350 degrees
  2. Cream butter and sugar till light and fluffy
  3. Add eggs, honey and vanilla
  4. Mix until well blended
  5. Sift together flour, cocoa, baking powder and salt
  6. Add to creamed mixture
  7. Mix well
  8. Stir in walnuts
  9. Pour in a greased and floured 8-inch square pan,(can use parchment paper instead if desired)
  10. Bake in the 350 degree oven for about 25 minutes or until edges pull away slightly and a toothpick in center comes out clean
  11. When cool, you can either dust with confectioners sugar or frost with your favorite frosting, then cut into squares
Recipe Notes

I've had this recipe for many, many years and have adapted it to my family's liking. These brownies have a nice moist cake-like texture. I've also tried these with the special dark cocoa, good for those who like the dark chocolate flavor.

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