Sunday, February 21, 2010

Crunchy Munchy Honey Cakes (okay, they're really cookies).....a song, a book and a few recipes

Honey Cookies is a cute book about a boy named Ben whose grandmother teaches him to make his favorite honey biscuits. He also discovers where all the ingredients in the recipe come from. The book includes a simple recipe at the end.

This song by the Wiggles is lots of fun to sing!

Here's the best part of the blog! Lots of yummy Honey Cookie recipes.


1 c. granulated sugar
1 c. brown sugar
1 c. butter/butter, softened
1 tsp. vanilla
2 eggs
4 c. Honey Nut Cheerios
2 c. flour
1 c. regular quick cooking oats
1/2 c. walnuts (optional)
1/2 c. coconut (optional)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips or raisins (optional)

Heat oven to 350 degrees. Mix sugars, butter, vanilla, and eggs. Stir in remaining ingredients. Drop teaspoons of dough 2 inches apart onto ungreased cookie sheet. Flatten. Bake 6 minutes, rotate cookie sheet and bake 6 more minutes.


1/2 c. butter
1/2 c. honey
1 egg
1 1/2 tsp. vanilla
1/2 tsp. salt
1/2 c. flour
3/4 tsp. baking powder
1 c. wheat germ
1 1/2 c. oats
3/4 c. raisins
1/2 c. nuts
Sesame seeds (optional)
Coconut (optional)
Carob chips (optional)

Combine wet ingredients and dry ingredients in 2 separate bowls. Then mix wet and dry ingredients together. Drop onto greased cookie sheet. Bake 10 to 12 minutes at 375 degrees. Makes about 3 dozen.

Honey Crunch Cookies

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup honey
2 eggs
1 cup flaked coconut
1 cup butterscotch chips
4 cups crisp rice cereal
Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy. Add honey, a little at a time, beating well after each addition.
Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks. Yield: about 5 dozen.

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