Bee Tree ~ In which...We find Pooh's Honey Spot
For Kids
*Note: Honey should not be fed to infants under one year of age.
Honey is a safe and wholesome food for children and adults.


 
 Banana Pops
Makes 8 servings

1-1/3 cups topping, such as ground toasted almonds, toasted coconut,
candy sprinkles or graham cracker crumbs

  4 just-ripe bananas, peeled
8 wooden craft sticks
1/2 cup honey     


Spread toppings of your choice on a plate or plates. Cut bananas in half crosswise.
Insert a craft stick into each cut end. To assemble, hold 1 banana over plate or waxed paper to catch drips. Spoon about 1 Tbsp. honey over banana,
rotating and smoothing honey with back of spoon to coat all sides.
 (Or squeeze honey from a plastic honey bear container and smooth out with spoon.)
Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere . Place pops on waxed paper-lined cookie sheet. Repeat with remaining bananas,
honey and toppings. Serve at once.     

Nutrients Per Serving (analyzed using ground almonds):

Calories: 244, Fat Total: 11.6 g, Protein: 4.98 g, Cholesterol: 0 mg, Carbohydrates: 35.2 g, Sodium: 3.8 mg, Dietary Fiber: 3.26 g, Cal. from fat: 39 %

 Kaleidoscope Honey Pops
Makes 12 servings

2-1/4 cups water  
3/4 cup honey
3 cups assorted fruit, cut into small pieces
12 3 oz. paper cups or popsicle molds  
12 popsicle sticks

In a pitcher, whisk together water and honey until well blended.
Place 1/4 cup fruit in each mold. Divide honey-water mixture between cups.
Freeze until partially frozen, about 1 hour.
Insert popsicle stick; freeze until firm and ready to serve.

 Honey Crispies
Makes about 30 cookies


This is a great
sleep-over snack.

1/2 cup powdered sugar
1/2 cup honey
1/2 cup peanut butter
1-1/2 cups crispy rice cereal
1/2 raisins
1/2 cup chocolate or multicolored candy sprinkles

Place a sheet of waxed paper on a cookie sheet so cookies won't stick.
Combine powdered sugar, honey and peanut butter in a medium bowl.
Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into 1-inch balls.
Roll balls in sprinkles and place on a cookie sheet.
Refrigerate for 1 hour. Cookies should feel firm when touched.
Serve right away or place in tightly covered container and store in refrigerator.

 Berry Striped Pops
Makes 12 servings

2 cups strawberries  
3/4 cup honey, divided
6 kiwifruit, peeled and sliced
2 cups sliced peaches
12 3 oz. paper cups or popsicle molds
12 popsicle sticks

In a blender or food processor, puree strawberries with 1/4 cup honey.
Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey.
Repeat process with peaches and remaining 1/4 cup honey.
When strawberry layer is firm, pour kiwifruit puree into molds.
Insert a popsicle stick and freeze until firm, about 30 minutes.
Pour peach puree into molds and freeze until firm and ready to serve.

 Honey Shake It Up
Makes 4 servings


 1-1/2 cups milk
1-1/2 cups strawberries, sliced
1 cup  vanilla yogurt
1/4 cup honey
5 ice cubes


Combine all ingredients except ice cubes in a blender and blend until thick and creamy.
Add ice cubes one at a time and blend until smooth.

 Bee Nutty Choco-Chip Cookies
Makes 16 (3-in.) cookies

1/2 cup honey
1/2 cup peanut butter
1/2 cup butter or margarine
1/4 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla
2 cups flour
1/2 teaspoon each baking soda and salt
1 cup (6 oz.) chocolate morsels
1/2 cup coarsely chopped roasted peanuts

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well.
Stir into peanut butter mixture. Stir in chocolate morsels and peanuts.
Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly.
Bake at 350 °F. 8 to 10 minutes or until lightly browned.
Remove to rack and cool.


Preparation Time: About 45 minutes