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WARM SPICED PLUMS WITH HONEY CREAM

4 SERVINGS. Can be prepared in 45" or less, but requires additional unattended time.
1 and ½ half-and half
3 tbsp. Low-fat buttermilk
3 tbsp. Honey
2 pounds ripe plums, halved, pitted,
cut into ¾-inch-thick wedges
½ cup sugar
½ tsp.(scant) ground cinnamon

Whisk first 3 ingredients in medium glass bowl to blend. Let stand, uncovered in a warm place until thick(6 hours or overnight) Refrigerate until ready to serve.

Heat large skillet over medium-high heat. Add plums and sugar. Stir until sugar dissolves and forms glaze, and plums are tender--about 8 minutes. Sprinkle cinnamon over plums. Spoon into bowls. Pour honey cream over all.

DANUBE ALMOND HONEY CREAM CAKE

Cake:
½ cup sliced or slivered almonds
2 tbsp. Coconut
¼ cup honey
2 tbsp melted butter or margarine
1/8 tsp almond extract
1 package active dry yeast
1/3 cup warm milk, 105 degrees to 115 degrees
2/3 cup sugar
1/3 cp softened butter or margarine
2 eggs
1 cup flour
¾ tsp baking powder

Filling:
1 cup milk
½ cup whipping cream
1 tbsp. Honey
1/8 almond extract
1 package (3-1/2 oz) instant vanilla pudding mix

Cake: In a small bowl, combine almonds, coconut, honey, 2 tbsp. Butter and almond extract. Spread in bottom of greased 8-inch round or square pan.

Dissolve yeast in warm milk. In medium bowl, cream sugar and 1/3 cup butter; add eggs and vanilla, mixing well. Lightly spoon flour into measuring cup; level off. Combine four and baking powder. Add flour mixture alternately with milk and yeast, beginning and ending with flour. Pour batter over prepared almond mixture in pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool one minute, then remove from pan. Cool completely.

Filling: In a large bowl, combine ingredients. Beat 2 minutes at medium speed. Let stand 5 minutes.

Assembly: Slice cooled cake into two layers. Remove top layer. Spread filling over bottom layer. Replace top layer, almond side up. Chill 1 hour before serving. Makes 10 servings.

SWISS HONEY-WALNUT TART

1/3 cup plus 1 tbsp whipping cream
¼ cup honey
1 tbsp unsalted butter
2/3 cup sugar
3 tbsp. Water
1 tbsp. Fresh lemon juice
1 tsp vanilla
1 171/4-ounce package frozen puff pastry (2 sheets), thawed
2 cups coarsely chopped walnuts
1 large egg, beaten to blend
1 large egg yolk

Stir 1/3 cup cream, honey and butter in small saucepan over medium heat until butter melts. Set aside. Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat: boil without stirring until syrup turns golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat. Add warm cream mixture (mixture will froth up) Stir over very low heat until smooth. Add vanilla.

Chill uncovered until cold, about an hour. Can be made 1 day ahead. Cover, keep chilled.

Roll out pastry sheet on floured surface to 11-inch square. Using 10-inch-diameter cake pan bottom of springform pan as guide, trim to 10-inch round. Transfer to ungreased baking sheet. Roll out second pastry sheet to 11 inch square. Using 11-inch-diameter tart pan bottom as guide, trim to 11-inch round. Using fork, score design on 11-inch round. Cut out small hole from center.

Mix nuts into cold caramel. Brush beaten egg in 1-inch border on pastry on baking sheet. Spread filling over pastry, mounding in center and leaving 1-inch border. Cover with 11-inch round. Press to seal. Fold edge of bottom pastry over top pastry. Seal edge tightly. Mix 1 tbsp cream and yolk into remaining beaten egg. Brush top of tart with egg mixture. Chill tart on baking sheet 1 hour.

Preheat over to 400 degrees. Bake tart until golden, about 25 minutes. Cool. Can be made 8 hours ahead. Serves 8.

BASIC HONEY DIJON STYLE MUSTARD

2 cups dry white wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4ounces) dry mustard powder
3 tbsp. Honey
1 tbsp. Oil
2 tsp. Salt

Combine the wine, onion and garlic in a saucepan. Heat to boiling and simmer 5 minutes. Strain the mixture discard the solids and let it cool. Add the liquid to the dry mustard and stir until smooth. Blend in honey, oil and salt. While stirring, heat mustard over low heat until it thickens. Allow mixture to cool and place in a covered jar. Age 6-8 weeks, or to an agreeable pungency, and refrigerate it.

----Honey Dijon: Add ½ cup honey
---Hot Honey Mustard: Add ¾ cup dry mustard powder and ½ cup honey.
---Citrus Mustard: Add 1 tbsp. lemon, lime or orange juice and 1tbsp, honey.

FRESH FRUIT SALAD WITH HONEY AVOCADO DRESSING

Fresh fruits in season:
Orange slices,
Peaches,
Melons,
Bananas
Dressing;
1 avocado
½ tsp. Salt
2 Tbs. Lemon juice
½ cup orange juice
2 Tbs. Honey
½ cup mayonnaise

Arrange fresh fruits in individual servings on crisp lettuce leaves. Chill and add dressing prior to serving.

Remove skin from avocado; dice or mash and blend with lemon juice. Add balance of ingredients. Beat or blend until smooth. Yield about 1-1 ½ cups.

HONEY CORN BREAD

¾ cup cornmeal
1 cup flour
3 tsp. Baking powder
½ tsp. Salt
1 cup milk
¼ cup honey
1 egg, beaten
2 Tbs. Melted butter

Mix together dry ingredients. Add milk, honey, egg and melted butter. Bake in greased 8x8x8x2-inch pan at 400 degrees for 25 minutes

HONEY PUMPKIN PIE

1 9-inch pastry shell, unbaked
½ cups cooked pumpkin
1 cup honey
1 tsp cinnamon
1 tsp ginger
½ tsp mace
½ tsp ground cloves
3 eggs
1 cup milk
½ cup cream
½ tsp salt

Mix together pumpkin, honey, spices, eggs, milk, cream, and salt. Beat well and pour into unbaked pastry shell. Bake at 400 degrees for 45 minutes or until knife inserted near center comes out clean. Serve with whipped cream topped with one teaspoon honey.

FRENCH VANILLA ICE CREAM WITH HONEY

4 eggs
1-1/2 cups honey
1 pt. Whipping cream
1 qt. Half & half
1 tsp vanilla
¼ tsp salt

Beat eggs until foamy. Continue beating while adding honey in a fine stream. Stir in remaining ingredients and mix thoroughly. Pour into ice cream freezer container. Churn according to individual freezer directions.