While visiting Mom & Dad this weekend, I came across a favorite little cook book from childhood:
The Pooh Cook Book
The book was first published in 1969 and is illustrated throughout with the same line drawings by Ernest A. Shepherd that you’ll find in the original Winnie the Pooh books by A.A. Milne. You’ll also find little snippets of the many many musings about food from Pooh and all the rest.
My quick peek today shows that you can find a few used copies online for about $30, or a new one for $178.32. Yikes! Here’s hoping it reprints someday!
The author, Virginia H. Ellison, does a marvelous job of separating out all the important meals of the day:
- Smackerels, Elevenses, and Teas
- Provisions for Picnics and Expositions
- Lunches and Suppers
- Dessert and Party Recipes
- Christmas Specialties
…and of course, Honey Sauces
There’s even a “Recipe for Getting Thin” …on a blank page with no ingredients or directions.
The great thing about this book is the mix of practical and whimsical menu items, just right for kids and anyone who wants to be one for awhile. There are substantial recipes for Minted Honey Banana Bread, Cream Scones, Quick Corn and Shrimp Chowder, Cottleston Pie (a ham and cheese quiche), all sorts of Berry Pies, and Gingerbread Cookies.
And then there are the recipes for “Hipy Papy Bthuthdth Thuthda Bthuthdy Cake (versions 1 &2),” Poohanpiglet Pancakes, A Very Nearly Tea, Homemade Snow and Honey… and well, just about anything and honey, really.
Pooh being Pooh, you’re absolutely right in assuming a cookbook inspired by the honey-lovin’ bear is chock full of sticky sweet things. I counted 26 recipes with “Honey” in the title, never mind as a main ingredient!
And here is one of them now.
Apricot Honey Muffins
I made these for a church potluck, and have been nibbling the leftovers for breakfasts, elevenses, and smackerels. Despite the name, they’re not too sweet and make a lovely little something to eat.
1 stick butter, room temperature
1/4 cup honey
2/3 cup mashed, canned apricots (reserve 1 tablespoon juice)
1 large egg
2 cups sifted all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons double-acting baking powder
- Preheat oven to 375 degrees.
- Grease and lightly flour muffin tins (or use papers).
- Cream butter and honey together and add mashed apricot pulp.
- Beat in the egg and the apricot juice.
- Sift flour, salt, and baking powder together. Fold into the mixture.
- Fill the muffin tins about half full.
- Bake the muffins for 30 to 35 minutes.
- Serve with honey and butter or honey butter.