| These recipes were submitted by: Donna Victors |
| Click on image to download and print these recipes |
Holly Carson’s Recipe for the Month of March Apricot Nut Pudding Two cups dry bread cubes, ½ cup dried apricots, ½ cup chopped nuts, ½ teaspoon salt, ½ teaspoon cloves, ½ teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon soda, 1/4 teaspoon cooking oil, ¾ cup ALL NATURAL HONEY, 1 cup milk, 1 egg. Combine bread cubes, apricots, nuts, salt, cloves, nutmeg, cinnamon and soda in a mixing bowl. Measure oil and honey in a cup and pour over bread mixture. Add milk and slightly beaten egg. Stir all ingredients until bread is moistened. Pour into a deep 1 ½ quart casserole and bake in a very slow oven, 300 degrees at least one hour, or until pudding is firm and brown. Stir pudding to remix ingredients after 30 minutes of baking. Serve warm with ice cream or cold with honey-sweetened sour cream. I like to swirl caramel over the ice cream topped pudding. |
Click to download Holly Carson's Recipes Hot Honey Drumettes Apricot Nut Pudding Honey Baked Bananas Whole Wheat Braids |
Holly Carson’s Recipe for the Month of January Hot Honey Drummettes Mouth-watering appetizer 3 lbs. chicken drummettes 1 c. pure honey 2 T. curry powder ½ t. cayenne pepper 1 t. ground ginger Rinse chicken drummettes and pat dry. Arrange in a single layer on a baking sheet. Bake at 400 degrees for 10 minutes. In a small bowl, combine remaining ingredients until well blended. Spoon half of PURE HONEY mixture over drummettes. Bake 10 minutes. Using tongs, turn drummettes and spoon remaining PURE HONEY mixture over chicken. Bake 10 more minutes. Cool slightly before serving. (Note: One 12-once jar of PURE HONEY equals a standard measuring cup). |
Holly Carson’s Recipe for the Month of December Honey Baked Bananas are Grand for Dessert Peel the Bananas, place in a well greased baking dish. Then coat each banana thoroughly with honey, using a pastry brush. Bake at 350degrees F. for 15 to 20 minutes or until heated through. |
| Holly Carson’s Recipe for the Month of November Whole Wheat Braids 1/3 c. plus 1 tbsp. honey ½ c. warm water 1 ½ cup tap water 1 ½ pkg. dry yeast 6 c. whole wheat flour 1 tsp. salt 1 egg, beaten 1/3 c. powered milk 1/3 c. oil Combine 1 tablespoon honey, warm water and yeast. Set aside. Combine 1 cup wheat flour with 1 ½ cups tap water in sauce pan. Cook until thick and smooth, stirring constantly. Place in large bowl. Add 1/3 cup honey, salt, egg, milk, oil and 1 cup wheat flour. Stir in yeast mixture. Gradually add approximately 4 cups wheat flour to make a soft dough; mix well. Place in a greased bowl, turning dough to grease top. Cover. Let rise for 1 hour in a warm place. Punch down; knead for 3 minutes. Cover; let rest for 15 minutes. Knead a few strokes; divide into 6 equal pieces. Braid into loaves. Bake at 375 degrees for 30 to 35 minutes or until golden brown. I like to paint the tops of the bread immediately after removing from oven with either butter or honey; this prevents the top from getting hard. I like to grind my wheat just prior to making this recipe. There is a huge difference between fresh ground flour versus store bought. Enjoy! |
Holly Carson’s Recipe for the Month of April Honey Lace Cookies These are very thin crispy cookies that you cool over a cup or some other mold and serve with ice cream inside. They are easiest to bake on a silicon baking mat such as silpat or a Teflon sheet. They don’t spread properly on parchment paper, and a plain sheet would need to be greased heavily or the cookie will stick. Ingredients: 1/3 cup light brown sugar 1/4 cup honey 1/4 cup unsalted butter at room temperature 1/2 cup all purpose flour Instructions: Mix the brown sugar with the butter until well blended. Add the honey and mix. Add the flour and mix to form a dough with a smooth dough. Drop by generous spoonfuls on the silicon mat, leaving ample room between spoonfuls. The cookies will spread out very flat. I usually bake no more than 9 at a time on a half-sheet pan which fits a standard oven. Bake at 350 degrees until the dough has really melted flat and turned golden and bubbly. Cooking time varies greatly- from 10 minutes on a cold pan to 5 minutes for a subsequent batch. Don’t allow the cookies to brown too deeply. Remove from the oven and cool only briefly before transferring the warm cookies to cool draped over a cup or custard dish with the side of the cookie that was on the pan facing up. When completely cool, serve ice cream inside cookie. Cooled cookies can be briefly re-heated to re-shape them, and they may also be shaped into tubes or horns, or simply crumbled on top of ice cream. |
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| ~~~~~~~~ Ed Howard's Cranberry-Macadamia Crunch Bars ~~~~~~~~ Nonstick cooking spray 1 pouch Kirkland Cranberry Macadamia Nut Cereal 1 cup honey 1 cup sugar 1 tbsp. Molasses 1 tsp. Kosher salt 1 tsp. Vanilla extract 1 cup crunchy peanut butter Spray a 13 x 9" baking dish with cooking spray. Poke the seam side of the cereal pouch several times with a fork and crush with a rolling pin using medium pressure and pour into a bowl. Heat the honey, sugar, molasses and salt in a 3 quart saucepan over medium heat until it comes to a full boil (200 degree F). Remove from the heat and stir in the peanut butter and vanilla. Pour over the cereal and mix to evenly coat. Press into the prepared pan and allow to cool 45-60 minutes. Cut into pieces and wrap individually or cover entire pan with plastic wrap. |
| These recipes are relatively simple and easily adjusted for larger portions. from: Tim Babin Beekeeper, Wasilla HONEY BREAD PUDDING 2 2/3 cups day old bread cubes 1/2 cup raisins 1/4 cups liquid honey 2 TLBS. butter or margarine 1 2/3 cups hot milk 2 eggs (slightly beaten) 1/2 tsp. vanilla 1/8 tsp. nutmeg (optional) Place bread cubes and raisins in a small baking dish. Combine honey, butter or margarine, salt, eggs, and vanilla. Slowly stir in milk. Pour the mixture over the bread. Sprinkle with nutmeg. Set the baking dish in a pan of hot water and bake at 350 * for 30 to 40 minuets or until pudding is set. Makes 4 servings. RICE PUDDING 2 cups cooked rice 3 cups milk 3/4 cup honey 3 eggs (unbeaten) 1 cup raisins 1/2 tsp. cinnamon Mix rice, milk, and honey. Add eggs; stir in raisins. Pour into lightly greased dish and sprinkle with cinnamon; bake at 300* for about an hour. Serve with ice cream or whipped cream if desired. |
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