5 eggs
3/4 cup honey
1 teaspoon vanilla extract
2 cups milk
1/2 teaspoon nutmeg
pinch ground cloves

Beat eggs. Add honey and vanilla extract. Stir to mix in honey, then add milk slowly, stirring to mix. Add nutmeg and pinch of cloves. Pour into ovenproof baking dish or individual custard cups.

Place in pan of water about one-half to three-quarters full. Bake for 45 minutes or until firm to touch. Allow to cool.

Serves 6-8

4 tablespoons uncooked basmati (or short-grain) rice
3 cups milk
dash salt
dash nutmeg
1/3 cup honey

Mix all ingredients together in a pan. Simmer 2 hours, uncovered. Do not allow to boil. If too thick when done, the pudding may be thinned by adding a little cream or milk.

Serves 4

3 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup honey

Sift together the dry ingredients. Melt butter and honey in a separate pan. Pour over dry ingredients and mix with a fork.

Then form into a large mass by hand. With a floured rolling pin, roll out to 1/8 inch thick.

Cut into rectangular pieces 1 1/2 by 3 inches. Prick tops with fork. Place on lightly greased baking tin and bake at 375° for 10 minutes.

Serves 8-10

4 cups dried apricots
4 cups dried seedless raisins
2 cups yellow raisins
2 cups English or California walnut pieces
2 cups shelled pistachio nuts
2 cups blanched almonds

Wash all of the ingredients. Into one bowl, put the dried apricots, seedless raisins, and yellow raisins. Cover with cold water to 2 inches above fruit. Cover bowl and refrigerate for one day.

In a second bowl, place the walnuts, pistachio nuts, and almonds. Add water the same as above, cover, and set aside for one day.

As the skins soften on the nuts, they should be peeled (or you can buy the nuts already peeled).

Soak another day. Then combine apricots, raisins, and peeled nuts.

To serve, spoon fruit and nuts into individual dessert dishes or cups. Add 1/2 to 1 inch of juice to each cup.

Serves 8-10