4 cups sliced cooking apples
2 Tbsp lemon juice
½ cup brown sugar
3-4 Tbsp corn starch or tapioca flour
½ tsp nutmeg
1 tsp cinnamon
½ cup apple juice or water
½ cup Cabin Fever
1 unbaked pie shell
1 egg beaten (to brush on pie shell)
Pre-heat oven to 425F
Peel, core and slice apples. Transfer to sauce pan and sprinkle with lemon juice.
In a separate bowl mix together brown sugar, corn starch, nutmeg and cinnamon, then add to apples in the sauce pan.
Heat apple juice to near boiling in separate sauce pan or microwave and add to the apple mixture.
Stir in Cabin Fever and cook on medium heat until the mixture thickens.
Remove from heat and cool.
Fill pie shell with filling and cover or lattice the top of the pie.
Brush the crust and top of the pastry with beaten egg.
Bake on bottom rack for 10 min.
Transfer to center rack and back for additional 20-25 min or when pie is golden brown and bubbling.
Cool for 1-2 hours and refrigerate.
Top with Honeycomb Cream whipping cream or Honeycomb Cream ice cream.
1 cup salted butter
3 cups icing/powdered sugar
2 tsp vanilla extract
4 Tbsp Honeycomb Cream
Milk- as needed if to thick to work with
In a deep mixing bowl, cream together butter, icing sugar, vanilla extract, and Honeycomb Cream.
Add milk by the teaspoon as need to reach desired consistency for spreading or piping.
Created with: Honeycomb Cream and Cabin Fever. Enjoy this delicious spin on a household staple.
1 cup whipping cream
2 egg whites
2 tbsp sugar
1 tsp vanilla extract
4 tbsp Honeycomb Cream (or try 2 tbps Honeycomb Cream and 2 tbsp Cabin Fever)
Beat egg whites in a mixing bowl until fluffy and light (use electric mixer if possible).
In a separate mixing bowl, whip the cream, sugar, and vanilla until peaks form. Slowly add the Honeycomb Cream maintaining the peaks. With a spatula, gently fold the egg white into the whipped cream mixture.
Portion into desert cups and refrigerate for minimum 1 hour to overnight.
Add 2 cups of strawberries to give this staple a fruity spin!
½ cup 2 % milk
2 cups Heavy cream or half & half
½ cup sugar
½ tsp vanilla extract
½ cup Honeycomb Cream
Mix milk, sugar very well until sugar is dissolved.
Stir in cream and vanilla.
Cover and refrigerate 2 hours or up to 3 days.
Pour mixture into Ice Cream maker and turn on for 15 min.
Slowly add Honeycomb Cream to Ice Cream maker.
Transfer into an airtight container and freeze 1-2 hours before serving.
1 cup whipping cream
4 Tbsp Honeycomb Cream (or 2-3 Tbsp Cabin Fever)
In a cold mixing bowl, whip the cream until peaks form and slowly add the Honeycomb Cream maintaining the peaks.
For best results chill all mixing bowls and utensils.
Serve immediately or refrigerate for up to 24 hours.
Vegan Whipped Cream
1 can organic coconut milk
1 tsp sugar
3 Tbps Oat & Honey
Place the can of coconut milk in the fridge overnight.
Prior to making, ensure all mixing bowls and utensils are cold.
Remove coconut milk from fridge while avoiding shaking or mixing. Separate the solid and liquid contents of the can.
Put hard component in cold mixing bowl.
With an electric mixer whip the coconut cream and sugar until it becomes light and fluffy.
Slowly add Oat & Honey while maintaining peaks.
Serve immediately or chill for up to 24 hours.