Preheat oven to 375 degrees.
Mix dry ingredients, and then add Honey Mead.
Pour into a greased (preferably with butter) loaf pan.
Pour melted butter over dough.
Bake 1 hour, remove from pan and cool.
pound or roll them to 1/2-inch thickness.
In
Mix 1-cup of honey to 1 gallon of warm water and soak for 10 to 15 minutes.
Rinse your feet with tepid to cool water, dry and moisturize.
Always be sure to dry your feet thoroughly (between toes) with a clean, cotton towel.
Notes:
Honey is one of Nature's antiseptics with a silky, soothing quality.
This is a great use for the old, crusty honey that may be way in the back of the closet.
Walk on, walk strong!
1 cup honey called for in recipe:
use.
1 1/4 cups granulated sugar plus 1/4 cup liquid (use liquid called for in recipe).
OR.
1 cup molasses.
OR.
1 cup light or dark corn syrup.
OR.
1 cup pure maple syrup.
servings is suggested only.
yield is aprox.
Combine water, honey and hops in a stockpot.
Mix juices and add cinnamon.
Bring to a boil and immediately remove from heat.
Stir in honey.
Serve hot.
Yield:
1 gallon and 1 3/4 quarts.
Preheat oven to 350.
Lightly greast a 9x5 inch loaf pan.
In a large bowl, combine flours, baking powder, salt and brown sugar.
Add 1/4 c honey and beer, stirring well.
Pour into prepared loaf pan.
Brush 1 tablespoon honey and melted butter over dough.
Bake 50 minutes.
peaks form.
Slowly add honey and continue to whip egg
ater, bananas, vanilla, egg and honey. Then add whole wheat flour
Mix together and put into a 1 gallon jug.
tir.
Next add the honey and vanilla. Stir well.
b>1 pound table salt into 1 gallon white vinegar (5% acidity).
Add 1
Blend the mixed berries and the 1 tbls. honey in a blender until smooth. Spoon into 2 chilled glasses.
Blend the yogurt with the 2 tbls. honey and the 6 ice cubes.
Pour over the top of the berry mixture and gently stir. Enjoy!
ean seeds, ricotta and 1 cup honey and process until smooth. Transfer
In a blender or food processor, combine the ginger, garlic, mirin, tamari, rice vinegar, red wine vinegar, honey, basil, chili paste, peanut butter, and water.
Process until smooth.
Cover and refrigerate until ready to use. (This dressing will keep for up to 1 week.)
This recipe yields about 1/2 cup.
Remove stems, and score a 1/4 inch \"X\" into the
Blend the 1/2 butter and 1/2 cup honey (and cinnamon if desired
Blend together all ingredients.
Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer.
When ice cream is frozen, pour off brine.
Remove dasher and pack with ice and salt.
Allow to stand 1 1/2 to 2 hours to ripen.
ith white wine and 1/4 cup honey to infuse flavor, at
eaten eggs and pumpkin with honey.
Blend well.
Stir