Bring 4 1/2 cups of filtered water to a boil for 2 minutes.
Remove from heat and measure water to be sure you have 4 cups.
Add sugar and allow sugar to dissolve.
Place in refrigerator until cooled.
Fill hummingbird feeders and enjoy.
Store remaining nectar in the refrigerator for up to one week.
Combine ingredients in a saucepan and bring to a boil.
Allow sugar to dissolve and remove from heat.
Let the nectar cool and then pour into your feeder.
Store remaining nectar in the refrigerator.
Boil water and sugar.
Cool thoroughly.
Add food coloring if desired.
Pour into hummingbird feeder.
Can freeze extra and reheat later.
May adjust amounts but always use 1 part sugar to 4 parts water.
In Southeast, feeders are usually visited by hummingbirds from April until October.
Mix sugar and water.
Bring to a boil; cool completely.
Put in hummingbird feeder.
About the last week in April, Hummingbirds return from South America.
They are attracted to red, pink and orange flowers. With a filled red Hummingbird feeder, one can enjoy these birds all summer.
ith Cream Cheese Pecan Sauce (recipe follows).
Whip cream cheese
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Bring nectar to a boil.
Add gelatin and stir until dissolved. Stir in water and lemon juice.
Chill until partially set.
Stir in oranges, grapes and apples.
Pour into a 4-cup mold.
Serves 6. Double recipe for a 7 1/2 x 11 x 2-inch pan.
small bowl, combine agave nectar, grape seed oil, key lime
over meat. Stir vinegar into nectar. Add potato and carrot chunks
Combine cake mix and sugar.
Add nectar and oil.
Beat for 2 or 3 minutes.
Add eggs, one at a time, beating well after each. Pour into greased and floured tube pan.
Bake at 325\u00b0 for 1 hour or until done.
Cool right side up for 15 minutes, then remove from pan.
May be sprinkled with powdered sugar or pour over warm cake 1 cup powdered sugar and lemon juice.
Let it drizzle down sides.
Combine tahini, olive oil, and lemon juice in a jar; stir to combine. Add water gradually to thin the mixture. Add 1 tablespoon plus 1 teaspoon tamari, sesame oil, 1 tablespoon plus 1 teaspoon agave nectar, parsley, cilantro, salt, paprika, and garlic powder. Stir until everything is well combined.
ogether the orange juice, peach nectar and chipotles.
Arrange the
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
Form dough into 1/2-inch balls and press onto the prepared baking sheet.
Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.
owl.
Beat eggs, agave nectar, and grapeseed oil together in
minute. Add the agave nectar and beat well. Set aside
Put cake mix into bowl and add oil.
Add eggs one at a time, beating after each one.
Add nectar and beat for 2 min.
Bake at 350\u00b0 for 35-45 min.
While still hot, spread sauce on.
Punch holes in cake to allow the sauce to go through.
br>Measure 1 cup aricot nectar from can (reserve remainder for
Combine cake mix, apricot nectar, oil and sugar.
Add eggs, 1 at a time.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Fill a margarita glass with crushed ice.
Add the tequila , lime and lemon juices, agave nectar, triple sec and tangerine juice to a cocktail shaker filled with ice.
Shake vigorously and strain into the prepared glass.
Garnish with a lime and orange wheel.