Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

Well, you could always send some to me! I'm as nutty a person as they come. Remember that walnuts and pecans can be interchanged in most recipes. You can add nuts to any basuic biscuit (cookie) recipe (or simply press one on top of a plain biscuit), or crush them and toss over a salad, or toss into a stirfry or fried rice, and sprinkle over ice cream. Or crush them and sprinkle over your morning muesli, or crush them and use to coat chicken or meat before frying. Crush them and add to your cobbler topping. Nut Butter Shell 2 handfuls of nuts (any kind, or a combination), put through a blender with 1 cup cold water, adding more water if needed to make a thick, creamy consistency. Excellent as a spread of rye bread or fruit and cinnamon bread. Store in the fridge for up to 3 months. Chocolate Hazelnut Slice 125g dark chocolate, melted 4 egg whites 1/4 cup castor sugar 1 cup packaged ground hazelnuts 2 tablespoons plain flour Line base and sides of a 20x30cm lamington tin with foil. Spread chocolate over the foil on base, refrigerate about 10 minutes. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions. Gently fold in nuts and flour- spread over chocolate base. Bake in moderate oven about 20 minutes or until firm, cool about 20 minutes. Spread with topping, bake further 15 minutes- cool in pan. Refrigerate several hours or until firm before cutting. Topping: 200g dark chocolate, chopped 125g butter 1/2 cup castor sugar 4 egg yolks 1 tablespoon Grand Marnier, optional Melt chocolate in heatproof bowl over a pan of simmering water; cool 10 minutes. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, one at a time, beating well between additions. Add liqueur and chocolate, beat until just combined, gradually add sugar. Chicken with Hazelnuts 1 chicken breast, halved salt and pepper to taste 1 tablespoon flour 1 tablespoon oil 1 cup chicken stock 1/2 cup toasted hazelnuts 1/3 cup softened butter 2 tablespoons sour cream 1 tablespoon chopped parsley In a large frypan, heat oil. Season the chicken with salt and pepper and dust evenly with flour on both sides. Place chicken, skin side down, into the hot oil. Sear until golden brown and turn. Sear for 1 minute and add the stock, and let reduce. In a food processor, puree hazelnuts until finely ground, then add the butter and process until incorporated and smooth. Remove the puree and add to the frypan, a little at a time, stirring constantly. Reduce heat, add sour cream, and adjust the seasonings. Remove the chicken and place on a serving platter, top with the sauce. Garnish with chopped parsley. Candied Almonds 1 cup boiling water 1 1/2 cups sugar 3 cups almonds Combine all ingredients in frypan. Cook on medium heat until mixture begins to boil. Continue boiling, stirring constantly, and sugar will granulate again. Continue stirring until it begins to melt. Pour onto a greased baking tray or waxed paper, cool. Sugar-free Date and Nut Loaf 1 cup chopped dates 1 teaspoon bicarbonate of soda 2 tablespoons butter 1 cup boiling water 1/2 cup chopped almonds or walnuts or pecans 2 cups self-raising flour 1 teaspoon vanilla 1 egg, well beaten Combine dates, bicarbonate of soda, butter and boiling water. Beat and mix in remaining ingredients. Turn into a greased loaf tin and bake in a moderate oven. Slice and serve with butter. Hazelnut and Dried Tomato Pesto 2 cups dried tomatoes 3 cloves garlic, peeled 1 1/4 cups olive oil 1/2 cup romano cheese 1/2 cup parmesan cheese 1/2 cup hazelnuts, roasted and coarsely chopped freshly ground black pepper to taste Blend tomatoes, garlic and olive oil in food processor until smooth. Add hazelnuts and cheese. Process to the consistency you prefer, smooth or slightly chunky. Season to taste with freshly ground black pepper. Great on pasta, vegetables, rice, potatoes, seafood, etc Pecan-Coated Salmon 2 tablespoons Dijon mustard 2 tablespoons melted butter 4 teaspoons honey 1/4 cup fresh bread crumbs 1/4 cup finely chopped pecans or walnuts 2 teaspoons chopped parsley 4 salmon fillets or steaks, thawed if necessary salt and pepper to taste lemon wedges Mix together mustard, butter and honey. Mix together bread crumbs, pecans and parsley. Season salmon with salt and pepper. Place on a lightly greased baking tray. Brush with mustard mixture. Press a little of the breadcrumb mixture on top. Bake at 200C for 10 minutes per 1.5cm of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges. Pecan Jam 1 cup finely chopped pecans 1 cup sugar pinch salt 1 tablespoon ground ginger 1 tablespoon brown sugar 1 tablespoon cinnamon 60g margarine 1 tablespoon apple cider vinegar or lemon juice Heat all ingredients together until sugar has melted and turns pale brown. Cool and bottle. Sweet Potato and Nut Pie 1 shortcrust pastry flan 225g sweet potato, boiled and mashed 110g butter 150g brown sugar 3 eggs, separated 1/4 teaspoon nutmeg 14 teaspoon ground cloves 1/2 teaspoon cinnamon 110g whole pecans or halved walnuts 50ml dark rum, brandy or whisky Heat oven to 190C. Cream butter and sugar, add potatoes. Beat egg yolks and milk together. Add spices and half the nuts, roughly chopped. Beat in spirits. Beat egg whites until stiff peaks form, gently fold into the mixture. Pour into pastry flan. Press remaining nuts around edge of pie. Bake about 40 minutes until pie has risen and is golden on top. Serve warm or hot with whipped cream. Baklava 4 cups chopped pistachio nuts and/or medium walnut pieces 1/4 cup sugar 500g commercial phyllo pastry 2 cups melted butter or margarine 1/2 teaspoon cinnamon pinch ground cloves Combine nuts, sugar, cloves, cinnamon. Preheat oven to 180C. Butter baking sheet well. Brush 5 sheets of phyllo pastry with melted butter. Place them on top of one another in pan. On top of the fifth layer spread a thick layer of nut mixture. On top of that, place 2 sheets of phyllo, each spread with melted butter. Using remaining phyllo sheets, spread a thin layer of nut mixture on each, reserving 3 plain sheets of pastry for topping, each one layered with melted butter. Liberally brush whole top with melted butter. With a sharp knife, cut the pastry into diamond shaped pieces prior to baking. Bake 45-60 minutes until golden. Syrup: In a saucepan, boil 2 cups sugar and 1 1/2 cups water until they begin to thicken and form a thread. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes thick and syrupy. Add 2 tablespoons rose water or orange blossom water and 1 tablespoon lemon juice. Skim foam off syrup and allow to cool. While pastry is still hot, pour syrup over it. Chicken Pistachio 2 cups chopped pistachios 1 egg beaten with 60ml milk 4 boneless, skinless chicken breasts 1/2 cup flour Dredge 1 side of chicken in flour; shake off excess. Dip in egg mixture. Press into pistachio nuts. Sautin butter for 2 minutes nut side down. Turn and cook for 3 or 4 minutes or until done. Pistachio Ice Cream 2 cups heavy cream, chilled 1 cup whole milk, chilled 1 cup coarsely chopped pistachio nuts 1 cup sugar 1/2 teaspoon vanilla 1 drop green food colouring (optional) Place ingredients in a mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours. Walnut Cake 2 cups plain flour 2 cups sugar 250g tin crushed pineapple, undrained 2 eggs 2 teaspoons bicarbonate of soda 1 teaspoon vanilla 2 cups crushed walnuts (reserve 1/2 cup for top) Preheat oven to 180C. Mix all ingredients except the nuts together. Add 1 1/2 cups of nuts. Grease and flour a loaf tin and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. Icing 2 cups icing sugar 125g butter 250g cream cheese reserved 1/2 cup walnuts Beat all ingredients except nuts together until very creamy. Spread over top and sides of cake. Sprinkle with walnuts. Beans with Pine Nuts Slice beans as desired, or leave whole. Saute in a frypan with a little butter until tender, and sprinkle with pine-nuts. Cardamom Pine Nut Scones 1 1/2 cups flour 1/2 cup oat flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 2 teaspoons ground cardamom (or to taste) 1/4 cup pine nuts, ground 4 tablespoons butter 2 eggs, lightly beaten 1/2-1 cup cream as needed Combine dry dry ingredients. Add the pine nuts and the butter and cut into the flour mixture. Stir in the eggs and add just enough cream to make a stiff dough. Put the dough on a floured board and pat it out into a circle about 3mm thick. Cut into wedges and place wedges on a baking tray at least 2cm apart. Bake at 200C for 15 minutes or until nicely browned. Sprinkle with additional cardamom and serve with plum jam. Lamb With Spinach and Pine Nuts 1.5kg boneless lamb 1/3 cup olive oil 350g onions, diced large 4 teaspoons chopped garlic 2 teaspoons turmeric 1/4 teaspoon nutmeg 1/4 teaspoon cardamom 1 teaspoon chilli powder, or to taste 1/2 teaspoon cinnamon 1 can tomatoes, drained and chopped 1 cup beef stock 1 bunch fresh spinach, washed and drained 1/2 cup yoghurt 1 tablespoon grated lemon rind salt to taste 1/4 cup pine nuts, roasted Sear lamb in the olive oil, add the onions, saute for 2 minutes, then add the garlic and saute it for 1 minute. Add in the turmeric, nutmeg, cardamom, chilli powder and cinnamon and saute the mixture for 1-2 minutes more, being careful not to burn the onions or garlic. Add tomatoes and stock and stir. Cover the dish and bake at 180C for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yoghurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve with rice. Beans with Pine Nuts Slice beans as desired, or leave whole. Saute in a frypan with a little butter until tender, and sprinkle with pine-nuts.

Mmmmm, Carol, I LOVE rutabagas, now I need to get some. I didnt' plant any this year, I canned a bunch last year in spite of the "warning" that they could get strong. They are a bit strong but sure not enough to make me not want to eat them. Caramelized onions and honey with them? Oh yum.... Annie

Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:44 It's time for a new Cookalong subject and Sharon (Chase) has picked Honey for our subject. Please dig out your favorite honey recipes and post them. Do you have a favorite Lebkuchen recipe? I haven't made them in years but it was a holiday favorite for a long time. It is one of those things that needs to age. Nancy Here is a link that might be useful: Cookalong #35 ---- Mustard Follow-Up Postings: o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Oct 18, 10 at 15:47 This has become a short notice go-to recipe since I always have everything on hand and it can be put together in seconds! Alexa ******************************************************* Bruschetta with Gorgonzola Cheese and Honey Recipe courtesy Giada De Laurentiis Ingredients •36 slices (1/2-inch thick) baguette bread, about 1 loaf •1/4 cup extra-virgin olive oil •8 ounces Gorgonzola, sliced •3 tablespoons honey Directions Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately. . o and....... clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Oct 18, 10 at 15:49 I forgot to mention - great choice Sharon! We love honey and are always looking for more ways to use it. And thanks again Nancy for keeping the cookalongs going - I love this thread! Alexa o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Oct 18, 10 at 16:08 I made this last night, it's our favorite chili: Caribbean Chili • 1 lb lean ground beef (the original recipe calls for ground lamb, I usually use a combination of ground pork and beef) • 1/2 cup honey • 1 large can fire roasted tomatoes • 1 smaller can roasted tomatoes w/green chilies • 1 can Rotel tomatoes w/peppers • 1 large can black beans • 1 large chopped sweet onion • 2 limes (juice) • 1 bottle Guinness Draught beer • 2 tbls chopped garlic • 1 tbls chili powder • 2 tbls cumin • 1 tsp cayenne • Salt Simmer the tomatoes and onions for about 30 minutes, add honey, beer, lime juice, ground beef (I don’t brown my GB, I like the taste and texture that simmering the meat adds). Simmer 30 minutes. Add beans and spices, simmer 15 minutes. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Oct 18, 10 at 17:59 YAY, another cookalong! Thanks, Nancy! Great choice, Sharon! Image Hosting by Honey Grapefruit Granita Source Cooking Light June 1994 4 c fresh pink grapefruit juice (about 10 large fruits) 1-1/3 c basic sugar syrup (recipe follows) 1/3 c honey Combine juice and basic sugar syrup in a lrge bowl, stir well and set aside. Place honey in small bowl, microwave on high 30 seci=onds or until warm. Add to juice mixture and stir well. Pour mixture into 9 x 13 baking dish, cover and freeze 8 hours or until firm. Remove mixture from freezer and scrape with tines of a fork until fluffy. Spoon into container, cover and freeze for up to one month. Yield: 6 one-cup servings Basic Sugar Syrup 4-1/2 c sugar 4 c water Combine sugar and water in large saucepan, stir well. Bring to boil and cook 1 minute or until sugar dissolves, stirring constantly. Cool before using. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These are like just the top part of a muffin! Really easy, good and healthy too! Blueberry Breakfast Tops From Weight Watchers POINTS: 3 INSTRUCTIONS 2 spray(s) cooking spray 1 1/4 cup(s) blueberries, fresh (or thawed, if frozen) 2 Tbsp sugar 1 1/4 cup(s) all-purpose flour 3/4 cup(s) uncooked cornmeal 1 Tbsp baking powder 1/4 tsp baking soda 1/4 tsp table salt 1 cup(s) buttermilk 1/3 cup(s) honey 3 Tbsp unsalted butter, melted 1 large egg(s), beaten Preheat oven to 400°F. Coat a large baking sheet with cooking spray. In a medium bowl, toss blueberries with sugar; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, honey, butter and egg. Pour wet ingredients into flour mixture and beat thoroughly to combine; fold in berries. Place twelve 1/4 cup scoops of batter on prepared baking sheet about 2-inches apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 per serving. Linda o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Oct 18, 10 at 20:52 Links to all the cookalongs Here is a link that might be useful: Links to all the cookalongs o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Mon, Oct 18, 10 at 22:32 This one is from the neighbor who has raised bees for over 50 years: Honey Cookies Ingredients: 3 tsp. baking soda 2 cups warm honey 1 cup shortening, containing salt 2 tsp. ginger ¼ cup hot water 7-8 cups flour Directions: Dissolve soda in warm honey. Add shortening, ginger, and hot water. Add enough flour to make a firm dough. (7-8 cups) Roll about ¼ †thick. Cut out with cookie cutters. Bake 8-10 minutes at 375. DD's favorite: Baklava For filling: ý cup sugar 20 oz. finely chopped walnuts ü cup brown sugar 2 tsp. Cinnamon Preheat oven to 400 degrees. Mix all the ingredients together. For Assembly: 3 sticks butter, melted 1 16 oz package frozen Phyllo dough, thawed Brush bottom and sides of jelly roll pan with butter. Place one sheet of dough on pan, brush with butter. Repeat until you have five layers. Top with 1/3 of walnut mixture. Top walnuts with five layers of dough brushing each layer with butter. Repeat process until complete. Be sure to brush top layer of dough with butter. For Syrup: 1 cup sugar 1 cup water Juice of ý lemon ý tsp. Vanilla 1 cup honey 15 minutes before Baklava is due to come out of oven. Combine all the ingredients and cook over medium heat for 15 minutes. Pour immediately over Baklava. Final Preparation: Cut Baklava on diagonal halfway through layers. Bake at 400 for 15 minutes then reduce oven temperature to 300 and bake an additional 40 minutes. Remove from oven and immediately cut through all layers. Pour syrup over hot Baklava. Cool. Lightly cover. Let sit 24 hours if you can wait. Do not refrigerate. Makes 48 pieces. Hint: Place each piece in a partially flattened paper muffin cup. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Mon, Oct 18, 10 at 22:50 We love this marinade/dip Lime-Chipotle Sauce - Sunset Magazine Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. Even though this is a traditional Jewish New Year cake, I'd like to share this one. Majestic and Moist New Year's Honey Cake Epicurious : September 2008 by Marcy Goldman A Treasury of Jewish Holiday Baking I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later. This one is queen of the realm��"rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One tester gave the ultimate compliment, saying "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead. Yield: Makes 8-10. 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 eggs 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whisky (see Note) 1/2 cup slivered or sliced almonds (optional) I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans. Preheat the oven to 350ðF. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely. Note: If you prefer not to use the whisky, replace it with orange juice or coffee. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Oct 19, 10 at 8:44 moosemac, Those honey cookies sound good, but can that recipe be halved? Even at half, it sounds like it's going to make a boatload of cookies! o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Oct 19, 10 at 10:03 Here's a traditional Lutheran honey spice cake! LOL! Honey Spice Cake ( Pinky's mom's) 1 c butter 1/3 c sugar 3/4 c honey 2 eggs, separated 3 c sifted flour 4 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 c soured milk 1/2 tsp soda 1 tsp vanilla 1/2 c chopped nuts Cream the butter and sugar in a mixing bowl. Beat in the honey and the egg yolks. Sift dry ingredients with the flour and add the dry ingredients alternately with the soured milk. Add the nuts and vanilla. Beat the egg whites until stiff and fold into the batter. Bake at 350ð until a toothpick comes out clean, about 35 minutes. This is great with cream cheese frosting. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Tue, Oct 19, 10 at 10:30 This is one of my favorite ways of cooking carrots. The recipe comes from "Green on Greens" 1984 cookbook by Bert Greene: ELIZABETHAN BRAISED AND GLAZED CARROTS "To my mind, the classic carrot rendition is ultimately the simplest - in this case merely tossed with butter plus an amendment of honey. Since Queen Elizabeth I of England was responsible for the carrot's initial popularity, can one pay greater homage than to name it in her honor?" Ingredients: 2 Tbsps. unsalted butter 1 shallot, minced 1 lb. carrots, peeled, sliced into rounds (I cut them on the diagonal) 1/2 cup chicken stock 1 1/2 Tbsps. honey 1/8 tsp. freshly grated nutmeg 1 Tbsp. chopped fresh parsley Melt butter in medium saucepan over medium low heat. Add the shallot; cook 1 minute. Stir in the sliced carrots and chicken stock. Cover and cook until just tender, stirring occasionally, about 12 to 15 minutes. Add the honey and nutmeg. Raise heat slighly and cook, uncovered, until liquid becomes syrupy. Remove from heat, toss in chopped parsley. (Serves 4 - easily doubled) seagrass o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Oct 19, 10 at 10:39 I made this a few months ago and it was a huge hit. Love the honey lemon drizzle over the grilled marinated chicken. *********************************************************** Greek Chicken Thighs Serves 5-6 2-3 lbs boneless, skinless chicken thighs 2 tablespoons olive oil 1 tablespoon garlic powder 2 teaspoons dried oregano 1/2 teaspoon salt Pinch of black pepper Honey Lemon Drizzle 3 tablespoons honey 2 tablespoons lemon juice In a large bowl, mix together olive oil, garlic powder, salt,oregano and pepper. Add chicken thighs and coat chicken well with olive oil mixture. Set aside until ready to cook. (You can do this ahead of time and just leave it covered in the refrigerator until needed.) Move oven rack as close to top as possible. Preheat oven to 500. Place chicken on cookie sheet or roasting rack in a single even layer. Cook for about 8 minutes. While chicken is cooking, mix together lemon juice and honey. After chicken is fully cooked, drizzle honey lemon juice mixture over. Return chicken to oven for another 1-2 minutes, or until it is slightly charred and golden. For additional flavor, you can drizzle more honey and lemon mixture if you so desire. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Oct 19, 10 at 10:50 I made this corn bread recently. Sweet and moist. Honey-Glazed Spago Corn Bread Source: Food Gal (makes one 9-by-13-inch pan) 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup cake flour 1 cup sugar 2 tablespoons baking powder 1 1/2 teaspoons salt 4 large eggs, at room temperature 3 ounces (3/4 stick) unsalted butter 1/3 cup vegetable oil 1 cup milk 1/2 cup buttermilk For glaze: 3 ounces (3/4 stick) unsalted butter 1/4 cup honey 1/3 cup water Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with pan spray. Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside. In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined. Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean. To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool. From ââ¬Å"Desserts By the Yardââ¬Â o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Oct 19, 10 at 10:57 Thank you, Sharon, for picking an ingredient with such a long and rich history. I have lots of local honey in my pantry right now so will definitely try some of the recipes in this thread. This is my #1 favorite method for preparing a whole or half of smoked ham. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) fully cooked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Tue, Oct 19, 10 at 20:55 I made these one day last week...could have just as easily posted it on New Recipes. Simply Delicious!!!!!! SPICY PUMPKIN PECAN RAISIN MUFFINS From Farm Girl Fare Blog Makes about 18 large muffins 1 C. raisins 3/4 C. orange juice 3 C. unbleached, all-purpose flour* 1/2 C. whole wheat flour or whole wheat pastry flour* 2 teas. baking soda 1 teas. baking powder (make sure it's fresh) 1 teas. salt 1 teas. cinnamon 1 teas. nutmeg (a little less if freshly ground) 1/2 teas. ground cloves 1 C. (2 sticks) trans-fat free vegetable oil sticks** 1 C. light brown sugar, packed 1/2 C. honey 3 eggs 1 15 oz. can packed pumpkin (or 1 pound fresh pumpkin puree) 1 C. chopped pecans or walnuts, toasted if desired Heat oven to 350 degrees. Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins. Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in pecans. Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze. *I used 3 1/2 C all-purpose flour (that's what I had on hand). **I used 2 sticks unsalted butter. My yield was 12 regular size muffins and 36 baby muffins. jude o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Thu, Oct 21, 10 at 1:24 My own dessert I invented. Dish of plain yogurt sprinkled with cinnamon and drizzled with honey. When eating it the honey will stick to the spoon making every spoonful sweet. Because yogurt will cool down hot pepper burn this makes a nice dessert following a spicey meal. It was probably a flaming hot curry that prompted me to whip up something sweet and cooling. : ) lyra o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by gldno1 (My Page) on Thu, Oct 21, 10 at 5:22 This is probably my favorite cookie. It doesn't make a huge amount. They are sort of a gingersnap but not so gingery. Cinnamon Cookies Char's recipe þ cup shortening (not butter) 1 cup sugar 1 egg ü cup honey 2 cups flour 1 teaspoon ginger (can use less) 2 teaspoon baking soda 1 teaspoon cinnamon ý teaspoon salt Mix sugar and shortening; add egg, mix well. Add dry ingredients. Mix Make 1 inch balls, roll in cinnamon sugar topping Bake 12-15 minutes at 375ð Note: leave space, they will spread and crackle on top. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Thu, Oct 21, 10 at 9:57 I just found this recipe in a Giada cookbook I got from the library. Haven't made it yet but I plan to next time I need a dessert. Got mostly pretty good reviews. Chocolate Honey Almond Tart Recipe courtesy Giada De Laurentiis, 2008 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan 9 chocolate graham crackers, 5 1/2-ounces total 2 tablespoons slivered almonds 3/4 cup heavy cream 1/4 cup honey 12 ounces semisweet chocolate chips Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight. Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve. Here is a link that might be useful: Chocolate Honey Almond Tart o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Thu, Oct 21, 10 at 14:19 Struffoli: A holiday treat I love. It is Honey coated fried dough balls sprinkled with powdered sugar. we called them Cece. It is made with a cookie dough ? rolled to the diameter of a cigarete and fried til a golded color. When the Ceci is cooled, the honey is heated and poured over it and mixed throughout. It is shaped into a mound and sprinkled with Sugar. Some sprinkle on Christmas colored Jimmies. I can't find my recipe but here is one I Googled, which is similar. LOU Ingredients 6 eggs 1 cup granulated sugar 1/2 pound butter 4 1/2 cups all-purpose flour 4 vanilla beans 2 tablespoon baking powder 1 gallon vegetable oil 1 pound honey 1 small jar candy sprinkles Directions Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour. Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place. Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan. Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature. In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles. Here are Photo's by leographia. I didn't copy them too well.Use your imagination!!! o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Oct 21, 10 at 15:00 Jessica, that marinade is Elery's favorite for lamb, he loves the stuff. But, since you posted I can use that one, so how about sol's honey rolls? Or baklava, which my mother just adores? Honey Rolls 1 cup milk 1/2 cup honey 1/2 cup butter [1 stick] 2 teaspoos salt 1-2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 cup warm water [110ú-115úF] 2 large eggs, lightly beaten 6 - 6 1/2 cups AP flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375úF and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar. Baklava 1 pound frozen phyllo sheets 1 cup melted butter 2 cups finely chopped walnuts or blanched almonds 1/2 cup sugar 1/2 teaspoon ground cinnamon 3/4 cup sugar 3/4 cup honey 1 cup water 1 tablespoon lemon juice Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400ð until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava. Annie o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Oct 22, 10 at 10:34 HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder (I use Penzey's Maharajah blend) 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (40 min. for boneless breasts, depending on size), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I donââ¬â¢t dirty extra measuring cups. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Fri, Nov 12, 10 at 16:22 Lou, My grandmother used to make struffoli, I don't know if that's what she called them. I hadn't remembered those in a long, long time. Thank you o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Nov 14, 10 at 14:10 All of these honey recipes sound good. A big thank you to everyone. Time to get started on a new subject, so I'm pulling a name right now.... ~~~~~~~~~~~~~ Annie1992 ~~~~~~~~~~~~~~~~~~~ You get to pick. I'll keep an eye on this thread for your choice. Nancy o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Nov 15, 10 at 19:51 I just received an email from Annie, she has been out of town. She thinks.....butter.... would be a fun choice. I'll set it up now. Thanks again to all. Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER!