Taffy Apple Salad

Ingredients

1 egg
1/3 cup honey
1 tbs. flour
1 3/4 tbs. cider vinegar
1 (8 oz.) can crushed pineapple, drained (save juice)
4 large apples (cut and unpeeled)
1 (8 oz.) container whipped topping
1 1/2 cup peanuts (crushed)

Directions

Beat egg in small saucepan. Add flour, honey, pineapple juice (as needed) and vinegar. Stir and cook over low heat until it looks like pudding. Refrigerate until cold. Fold whipped topping into pudding mixture. Mix together pineapple, apples and 1 cup of the peanuts. Pour into serving dish. Sprinkle with remaining peanuts. Refrigerate before serving.

Source: American Beekeeping Federation

Swiss Whipped Honey Butter

I made this the night before for breakfast with pancakes that will soon follow.

Ingredients

2/3 cup honey
8 tbs. (1 stick) unsalted butter at room temperature
1/2 cup heavy cream

Directions

In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy. Add the cream and beat until blended. Spoon into a small bowl and serve or cover and refrigerate for up to one week

Source: Pancakes & Waffles, Lou Seibert Pappas, Chronicle Books, 2004.

Honey Cornbread Muffins

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Special equipment
paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Source

Review
I made these because my mom tried making cornbread for Thanksgiving and there were very dense and tasted like flour. Also, we have a whole bag of corn mean so I wanted to use some.