Pooh Recipes


Kanga's Honey Cake

Mix together
3 eggs
1 cup sugar
I cup honey
1 teaspoon baking powder
1 lemon (grated rind and juice)
1/2 cup oil or softened butter
3/4 cup water or milk
1 teaspoon baking soda
2 cups flour

Mix all well with a wooden spoon
pour into a greased and floured loaf pan
Bake at 375* for 45 minutes
Or until cake springs back to the touch
Cool and slice
Christopher Robin's Button Cookies

1 cup softened butter
1/2 cup sugar
2/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
2 1/2 cups flour
1 teaspoon salt

Beat butter, sugar and brown sugar together until fluffy
Add vanilla and egg and mix well. Add flour and salt
and mix all together until throughly combined.
Wrap and refrigerate until chilled, about 2 hours.

Line cookie sheets with parchment paper. Roll dough
into a log and slice into 1/4 inch rounds. Using toothpick
poke four holes, arranged as if on a button.
Bake in preheated 350* oven for 15-20 minutes, until
cookies are golden brown. Makes 3 1/2 dozen.



Piglet's Lemon Cookies

1/2 cup softened butter
1 cup sugar
1 egg
1/2 teaspoon lemon extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup milk
1 egg lightly beaten for glaze
Pink coloured sugar for sprinkling

Beat butter and sugar together until fluffy
Add egg and lemon extract and mix well. In another
bowl, sift flour, salt and baking powder together
Add little by little to butter mixture, alternating
with milk. Mix until ingredients form a smooth dough.
Chill thouroughly, about 4 hours or overnight.

Roll dough on lightly floured surface to 1/4 inch
thickness and cut with desired cookie cutter shapes.
Transfer to greased cookie sheets. Brush with beaten egg
amd sprinkle with pink coloured sugar. Bake in preheated
400* for 7-10 minutes. Makes 5 dozen


Pooh's Honey Milk Chocolate Fudge

18 ounces semi-sweet chocolate
1 1/3 cups condensed milk
1/4 teaspoon salt
1 1/2 teaspoons honey
1/2 cup coarsely chopped nuts (optional)

Butter or line an 8-inch square pan or the
equivalent, with wax paper or foil.
Melt the chocolate in the top of a double
boiler over hot water (or in microwave at 50% power)
Stir and remove from heat when melted.
Add salt, honey, and condensed milk.
Stir to make a smooth mixture.
If you like, add the nuts.
Pour the fudge into the prepared pan.
Spread it evenly in the pan and smooth the top.
If you'd like, decorate it with nuts an inch apart.
Refrigerate for at least 2 hours.
Cut into squares.
Keep refrigerated but remove about 30 minutes before serving.
Makes about 2 dozen





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