Beehives Recipes

Steps:

• To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.
• To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
• Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.
• After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.
• To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.
• Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350 degrees F.
• Bake until golden approximately 20 to 25 minutes.
• To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
• This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.

Steps:

• 1. Preheat oven to 375°. Lightly grease the bottom of a small, shallow baking pan.
• 2. Unroll the prepared pie crust onto a lightly foured surface. Cut crust into 1/2" wide strips. Place a peach stem side down, and wrap strips of dough, overlapping edges of rows, all the way around the peach, so that it's completely covered. Hint" to make this easier, just 'twirl' the peach while holding the pastry in place, and overlap the rows. When completely wrapped, the upside-down peach resembles a little beehive. Make sure the entire peach is covered and well-sealed inside the crust strips. Repeat this process with the other three peaches. Place them in your prepared baking pan.
• 3. Bake peaches in preheated oven until crust turns golden brown, about 35 - 40 minutes.
• 4. While the peaches are baking, cream the butter with 1/4 cup of the confectioner's sugar. Cream it 'til it's light and fluffy. Beat in the vanilla extract, allspice, salt and heavy cream until it's all well-blended. Stir in the remaining 1/4 cup of confectioner's sugar.
• 5. To serve, place baked beehives in individual serving bowls. Spoon the hard sauce over each beehive. When it is split open, the pit should fall out very easily. Discard it, and enjoy the fresh peach flesh inside the beehive!

Steps:

• Set oven to moderate 180°C (350°F).
• Grease a baking (cookie) sheet.
• Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
• Gradually add the sugar, beating well after each addition.
• Fold in the coconut.
• Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
• DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
• Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
• Repeat.
• Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown.
• Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
• Transfer to a wire rack to cool.
• When cool, store in an airtight biscuit (cookie) tin.