Ingredients
1/2 cup healthy oil
1 cup creamy peanut butter
1 cup honey
2 eggs, lightly beaten
2 cups whole wheat pastry flour
1 cup ground golden flax meal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Directions
- Roll into 1- to 1-1/2-in. balls and place on parchment paper lined baking sheets. Flatten with a fork dipped in flour. Bake at 350 degrees F for 8-10 minutes.
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Honey Pumpkin Pie
An easy pumpkin pie sweetened with honey.
My mother's recipe made popular during WWII as sugar was scarce and honey was used for sweetening. Honey is more healthy than plain sugar and will make this not only the best pumpkin pie you ever tasted, but also a healthy finale for your Thanksgiving Menu.
Serve with a dollop of freshly whipped cream.
Ingredients:
1 (14-ounce) can pumpkin puree.
1 cup evaporated milk
2 large eggs
1/4 cup Winter Park Honey - orange blossom is nice
1 1/2 tsp. cinnamon
1/2 tsp. groung nutmeg
1/4 tsp. groung cloves
1 (9-inch unbaked) pie crust
Directions:
1. Preheat oven to 375 F
2. In a large bowl, whisk together pumpkin, evaporated milk, eggs, honey, nutmeg, cinnamon and cloves until well blended.
3. Pour into unbaked pie crust.
4. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
5. Cool thoroughly on wire rack before slicing. Store in the refrigerator.
Honey Pumpkin Pie
An easy pumpkin pie sweetened with honey.
My mother's recipe made popular during WWII as sugar was scarce and honey was used for sweetening. Honey is more healthy than plain sugar and will make this not only the best pumpkin pie you ever tasted, but also a healthy finale for your Thanksgiving Menu.
Serve with a dollop of freshly whipped cream.
Ingredients:
1 (14-ounce) can pumpkin puree.
1 cup evaporated milk
2 large eggs
1/4 cup Winter Park Honey - orange blossom is nice
1 1/2 tsp. cinnamon
1/2 tsp. groung nutmeg
1/4 tsp. groung cloves
1 (9-inch unbaked) pie crust
Directions:
1. Preheat oven to 375 F
2. In a large bowl, whisk together pumpkin, evaporated milk, eggs, honey, nutmeg, cinnamon and cloves until well blended.
3. Pour into unbaked pie crust.
4. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
5. Cool thoroughly on wire rack before slicing. Store in the refrigerator.
