Recipes

Recipes

Honey Orange Slices

4 large oranges
1 1/4 C. sugar
1 1/4 C. honey
juice from 1 large lemon
3 sticks of cinnamon
1 1/2 tsps. whole cloves
1 1/2 tsps. wole allspice

Prepare home canning jars and lids according to manufacture's instructions.

Slice oranges, discarding end pieces; cut slices in half and place in a saucepan. Add just enough water to cover. Bring to a boil, reuce heat. Simmer until peel is tender, about 30 minutes. Drain. Combine sugar, hone and lemon jice; bring to a boil. Add orange slices and spices tied in a cheesecloth bag Simmer 40 minutes. Discard spice bag. Pack hot orage slices into hot jars, leaving 1/4 inch headspace. Ladle hot syrup over orange slices, leaving 1/4 inch headspace. Remove air bubbles with nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met-fingertip tight.

Process 10 minutes in a boiling-water canner.

Yield: about three half-pints. Suggestion: Tie a gift tag on it telling the person to use this over ice cream, yogurt or gingerbread for the holidays.

BANANA COCONUT MUFFINS

Active time: 10 min Start to finish: 45 min

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
1/2 C. honey
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Makes 8.

Spinach Salad with Roasted Pears

The Cook's Garden
Spinach and pear are perfect together in the fall and winte and make good salad partners. This composed salad is a nice balance of color and flavor.

Peel and slice 4 firm pears.
Toss with 2 Tablespoons sugar and 1 Tablespoon melted butter.
Place in an open baking dish and roast in 400* oven for 15 minutes, until lightly browned.
Tear 6 cups washed and dried Space Spinach into a bowl and toss with 4 tablespoons olive oil and 1 tablespoon rice wine vinegar.
Season with salt and freshly ground pepper to taste.
Transfer to a serving plate, and evenly distribute roasted pears.
Garnish with dried cranberries, toasted walnuts and sliced hard boiled egg.
Top with a light grating of Parmesan cheese.

HONEY HERB SAUCE RECIPE FOR VEGETABLES

1/4 cup honey
2 tbsp. onion, minced
1/4 cup butter or margarine
1/2 tsp. thyme, crushed
salt and pepper to taste

Combine all ingredients in a small saucepan and bring ta boil; cook 2 minutes. Toss with vegetables of choice such as: peas, zucchini, spinach, broccoli, green beans, etc. Serve over couscous as a vegetarian entree or alone as a side dish.

Makes about 2/3 cup.

BANANA COCONUT MUFFINS

Active time: 10 min Start to finish: 45 min

Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Makes 8.

Honey Caramels

2 C. honey
2 C. sugar
few grains salt
1 C. evaporated milk
1/2 C. butter

Cook sugar, honey, salt rapidly fo firm ball stage (250°). Stir occasionally. Add butter and milk gradually so the mixture does not stop boiling at any time. Cook rapidly to firm ball stage (252°). Stir constantlly so mixture will not stick. Pour into buttered pan. Cool thoroughly before cutting into squares. Wrap individually in oiled paper.

This recipe came off the back of a R. D. Bradshaw and Sons honey can dated 1936

Honey Chocolate Cake

3/4 C. Honey
1 egg
1/2 tsp. soda
1/2 C. sugar
3/4 C. milk
1/2 tsp. salt
1/2 C. shortening
2 squares bitter chocolate
2 1/2 C cake flour
2 tsp. baking powder.

Cream sugar, shortening and honey thoroughly. Add egg yolk well beaten, then melted chocolate. Add sifted dry ingredients and liquid alternately. Fold in egg white beaten stiff. Bake in 350° F. oven 45 to 50 minutes.

This is also from the 1936 honey can.

Pumpkin Pie

1 1/2 C. steamed pumpkin (can substitute canned pumpkin but not pumpkin pie mix)
3/4 C. Honey
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
3 eggs
1 C. milk
1/2 C. cream or evaporated milk

Mix ingredients in order given and bake in one crust at 350° F for 1 hour. Test with knife.

This also came from the 1936 honey can. See photo of the can to the left of this recipe.

Honey Orange Slices 4 large oranges 1 1/4 C. sugar 1 1/4 C. honey juice from 1 large lemon 3 sticks of cinnamon 1 1/2 tsps. whole cloves 1 1/2 tsps. wole allspice Prepare home canning jars and lids according to manufacture's instructions. Slice oranges, discarding end pieces; cut slices in half and place in a saucepan. Add just enough water to cover. Bring to a boil, reuce heat. Simmer until peel is tender, about 30 minutes. Drain. Combine sugar, hone and lemon jice; bring to a boil. Add orange slices and spices tied in a cheesecloth bag Simmer 40 minutes. Discard spice bag. Pack hot orage slices into hot jars, leaving 1/4 inch headspace. Ladle hot syrup over orange slices, leaving 1/4 inch headspace. Remove air bubbles with nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met-fingertip tight. Process 10 minutes in a boiling-water canner. Yield: about three half-pints. Suggestion: Tie a gift tag on it telling the person to use this over ice cream, yogurt or gingerbread for the holidays.	BANANA COCONUT MUFFINS Active time: 10 min Start to finish: 45 min 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 very ripe bananas, mashed (3/4 cup) 1 stick (1/2 cup) unsalted butter, melted 1/2 C. honey 1 large egg 1/2 teaspoon vanilla 3/4 cup sweetened flaked coconut Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly. Makes 8.	Spinach Salad with Roasted Pears The Cook's Garden Spinach and pear are perfect together in the fall and winte and make good salad partners. This composed salad is a nice balance of color and flavor. Peel and slice 4 firm pears. Toss with 2 Tablespoons sugar and 1 Tablespoon melted butter. Place in an open baking dish and roast in 400* oven for 15 minutes, until lightly browned. Tear 6 cups washed and dried Space Spinach into a bowl and toss with 4 tablespoons olive oil and 1 tablespoon rice wine vinegar. Season with salt and freshly ground pepper to taste. Transfer to a serving plate, and evenly distribute roasted pears. Garnish with dried cranberries, toasted walnuts and sliced hard boiled egg. Top with a light grating of Parmesan cheese.
HONEY HERB SAUCE RECIPE FOR VEGETABLES 1/4 cup honey 2 tbsp. onion, minced 1/4 cup butter or margarine 1/2 tsp. thyme, crushed salt and pepper to taste Combine all ingredients in a small saucepan and bring ta boil; cook 2 minutes. Toss with vegetables of choice such as: peas, zucchini, spinach, broccoli, green beans, etc. Serve over couscous as a vegetarian entree or alone as a side dish. Makes about 2/3 cup.	BANANA COCONUT MUFFINS Active time: 10 min Start to finish: 45 min 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 very ripe bananas, mashed (3/4 cup) 1 stick (1/2 cup) unsalted butter, melted 1/2 C. honey 1 large egg 1/2 teaspoon vanilla 3/4 cup sweetened flaked coconut Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly. Makes 8.	Honey Caramels 2 C. honey 2 C. sugar few grains salt 1 C. evaporated milk 1/2 C. butter Cook sugar, honey, salt rapidly fo firm ball stage (250°). Stir occasionally. Add butter and milk gradually so the mixture does not stop boiling at any time. Cook rapidly to firm ball stage (252°). Stir constantlly so mixture will not stick. Pour into buttered pan. Cool thoroughly before cutting into squares. Wrap individually in oiled paper. This recipe came off the back of a R. D. Bradshaw and Sons honey can dated 1936
Honey Chocolate Cake 3/4 C. Honey 1 egg 1/2 tsp. soda 1/2 C. sugar 3/4 C. milk 1/2 tsp. salt 1/2 C. shortening 2 squares bitter chocolate 2 1/2 C cake flour 2 tsp. baking powder. Cream sugar, shortening and honey thoroughly. Add egg yolk well beaten, then melted chocolate. Add sifted dry ingredients and liquid alternately. Fold in egg white beaten stiff. Bake in 350° F. oven 45 to 50 minutes. This is also from the 1936 honey can.		Pumpkin Pie 1 1/2 C. steamed pumpkin (can substitute canned pumpkin but not pumpkin pie mix) 3/4 C. Honey 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. salt 3 eggs 1 C. milk 1/2 C. cream or evaporated milk Mix ingredients in order given and bake in one crust at 350° F for 1 hour. Test with knife. This also came from the 1936 honey can. See photo of the can to the left of this recipe.