Waffles:
Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes.
Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey.
Dutch Honey:
Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.
t is cooking make the Dutch Honey (recipe #71143). Just in case you
Combine honey, egg, oil, cinnamon and carrots in a large bowl.
Combine flour and baking powder; add to carrot mixture.
Mix together.
Dough will be stiff.
Chill at least 1 hour before rolling dough to 1/8- 1/4 inch thick and cutting out your favorite shapes with floured cookie cutters or knives.
Bake at 325 degrees for 8 to 10 minutes or until the bottoms are lightly browned.
Cool on rack before storing.
Preheat oven to 350\u00b0F.
Beat honey and sugar until mixture turns light.
Sift together flours, baking soda, spices and salt.
Mix into honey mixture alternately with milk, starting and ending with dry ingredients.
Stir in marmalade and mix well.
Pour batter into a large loaf pan.
Bake for about 1 1/4 hours, or until a cake tester comes out clean.
If the top browns too quickly, cover with foil.
Cool wrapped in a towel.
Mix the sugar, honey and eggs well.
Sift together the flours, baking soda, salt, ginger and cinnamon.
Mix all ingredients well together.
Bake at 250\u00b0 for 1 1/2 hours.
Mix all the dry ingredients together.
Add the buttermilk, egg and honey; blend well.
Pour into an oiled 9 x 5 x 3-inch loaf pan and bake at 350\u00b0 for 50 to 60 minutes.
Yields 1 loaf.
In a large Dutch oven heat oil over medium-
1. Microwave: Measure honey into a small microwavable cup
mall bowl, mix the mustard, honey, mayo and dried onion flakes
or shortening.
Combine yeast, honey, warm water and melted butter
br>In separate bowl, combine honey and pectin. I use sage
3x9x2 inch baking pan (this recipe was tested with the Perfect
Heat oil in a large Dutch oven over high heat. Cook
Combine honey and pepper flakes in a heavy saucepan.
Warm over low heat for 10 minutes.
Cover and turn off heat.
Let stand 1 or 2 hours.
Strain through fine sieve, and pour into sterilized jars with tightly fitting lids.
Store at room temperature.
This recipe is easily doubled or tripled, or four-tupled or more-- just keep the ratio of 1 teaspoon pepper for each cup of honey.
Combine the honey, mustard, rosemary, ground black pepper,
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.
Melt butter in Dutch oven over medium-high heat.
Add carrots, celery and onion; saute until tender, about 8 minutes.
Add pumpkin, 6 cups stock and cloves.
Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
Puree soup in batches in blender.
Return to Dutch oven.
Stir in cream and honey and bring to simmer.
Season to taste with salt and pepper.
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
). Heat oil in large Dutch oven or enamel baking pot
Heat the oil in a Dutch oven and brown the meat
side.
In a medium Dutch oven, heat the olive oil