Makes about 2 cups. These walnuts can be stored at room temperature in a tightly covered container for up to 1 week.
Ingredients:
1 pound walnut halves
1/4 cup honey
3 tbs. brown sugar
Directions:
Preheat oven 35o degrees F. Lightly coat 2 baking sheets with nonstick spray. Place a perforated steaming basket in a large saucepan over 1 inch of boiling water. Place walnuts in basket, cover and steam for 1 minute.
Mix the honey and sugar in bowl. Add walnuts and toss well. Spread the walnuts on baking sheet and bake, stirring once or twice for 10 minutes.
Immediately remove from oven and pour onto other prepared baking sheet. Allow to cool completely.
This sweet treat will soon be your favorite spread.
Ingredients:
1/2 pound butter
2 tbs. honey
Directions:
In a bowl, whip butter and honey with an electric mixer until light and fluffy. Spread on toast or popovers. Yum!
Makes 48 cookies. Dough can be frozen for up to 2 weeks. Ingredients: 8 oz. bar cream cheese, room temperature 1 stick unsalted butter, room temperature 1/3 cup sugar 2 cups all-purpose flour 1/2 tsp. salt 1 egg yolk 1 1/2 cups Wee Bee Jammin Razzle Dazzle Raspberry Jam (or your other favorite jam) Directions: In a large bowl, beat cream cheese, butter and sugar with an electric mixer until light and fluffy. Add flour and salt on low speed until combined. Do not overmix. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8 inch thickness between sheets of parchment paper. Stack dough on baking sheet and refrigerate 2o minutes. Preheat oven...
