Name:	Bread Puddding
Source:	Unknown

1 2/3 cups day-old bread cubes
1/4 cup honey
2 Tbs. butter or margarine
1/8 tsp. salt
2 eggs, beaten
1/2 tsp. vanilla
1 2/3 cups hot milk

Place the bread cubes in small baking dish. Combine honey, butter, salt, eggs and vanilla. Slowly add milk, stirring constantly. Pour mixture over bread. Set baking dish in pan of ot water and bake at 350 for 30 minutes or until pudding set. serves 4.

Name:	French vanilla ice cream
Source:	Unknown

4 eggs
1 1/2 cups honey
1 pt. whipping cream
2 qt. half & half
1 tsp. vanilla
1/4 tsp. salt

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

Name:	Fresh peach shortcake with honey lemon sauce
Source:	Burleson's Recipes

Shortcake
2 cups Pioneer Biscuit and baking mix
1/4 cup granulated shugar
1/2 cup butter (1 stick)
1 egg, slightly beaten
2 tablespoons Honey
2 teaspoons vanilla
Filling
6-8 peaches, peeled & sliced
1/2 cup sugar
2 Tablespoons Honey
Lemon Sauce
1 cup whipping cream
2 teaspoons lemon juice
2 Tablespoons Honey

To make shortcake: Preheat oven to 325 degrees. Measure biscuit mix and sugar into a large bowl. Using a pastry blender, cut butter into mixture until it resembles coarse crumbs. In a small bowl, combine milk, eggs, honey, and vanilla. Pour all at once into center of dry ingredients; stir just until moistened. Pour into an oiled 9 or 10 inch round baking pan. Bake for 30-35 minutes or until golden brown. Allow to cool slightly.

To make filling: While shortcake bakes, combine sliced peaches, sugar, and honey; set aside.

To make lemon sauce: Combine whipping cream and lemon juice; stir in honey; mixture will thicken slightly.

To serve: Cut shortcake into 6 wedges, slice each wedge horizontally, and spoon peach filling over bottom half. Cover with top half and serve with a dollop of Lemon Sauce. Sprinkle with Adams Cinnamon or Nutmeg, if desired. Makes 6 servings.