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(created by Nina Swan-Kohler)
Promote the Red, White and Blue, serve up something Patriotic!
3-1/2 cups Pioneer Biscuit and Baking Mix
2 teaspoons poppy seeds
1/2 cup butter or margarine (1 stick)
1 cup low-fat lemon yogurt or sour cream
1/4 cup Burleson's Honey
1 teaspoon Adams Best Vanilla
1 teaspoon Adams Almond Extract
1/2 teaspoon Adams Lemon Extract
2 pints fresh blueberries or strawberries, washed
Preheat oven to 400 degrees. In large bowl, place Pioneer Biscuit and Baking Mix and poppy seeds, cut butter into biscuit mix using a pastry bender. In small bowl, combine yogurt, Burleson's Honey and flavorings; sitr into biscuit mix to form a ball. Turn out on floured surface, knead 8-10 times. Roll to about 3/4 inch thick. Using a star (cookie) cutter, cut our stars and place on oiled baking baking sheet. Re-roll dough as needed. Bake for 10-12 minutes or until golden brown.
Glaze
Combine 1/4 cup Burleson's Honey and 2 tablespoons melted butter; brush over baked stars.
To serve, slice horizontally. Spoon berries over bottom half; place top over berries. Add dollop of Honey Cream.
Makes 12-16 starcakes depending on size of (cookie) cutter.
Honey Cream
Whip 1 cup whipping cream until soft peaks form; add 2 tablespoons Burleson's Honey and continue beating until stiff. Spoon over Honey Lemon Starcakes,
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