Preheat the oven to 400\u00b0F. Sprinkle the pear slices with lemon juice.
Roll out the puff pastry to approximately 1/8 inch thick. Cut out 6 circles, 4-5 inches in diameter. Place on a baking sheet lined with parchment paper and prick with a fork.
Place the slices of pear on top of the pastry circles. Top each with a slice of goat cheese, a drizzle of honey, and a sprig of thyme and bake for 25-35 mins. Serve warm or cold, garnished with extra sprigs of thyme.
tir in the lime juice, honey and vanilla bean and cook
ore with 1/2 tsp honey. Bake an additional 5 minutes
mall bowl, mix the mustard, honey, mayo and dried onion flakes
Cream the butter and brown sugar. Add eggs.
Mix in pear honey.
Sift dry ingredients and mix 1/2 cup fruit and nut mixture. Add to creamed mixture, then add dry ingredients alternately with orange juice.
Makes 3 medium size loaves.
Bake in preheated oven at 275\u00b0 for 3 to 3 1/2 hours.
Preheat panini grill to medium-high heat (375 degrees).
Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread, about 1/8″ thick). Place the other slice of bread on top, buttered side up.
Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!
Clean
small
jars
as if for canning. Stir honey, corn syrup, water
and\tlemon
juice in a large saucepan.
Bring to hard boil over
medium-high
heat.
Add pectin. As soon as it comes to rolling boil that can't be stirred down, time exactly 1 minute and
remove
from heat. Skim off any film.\tPour hot jelly\tin hot
jars. Leave 1/8-inch headspace. Screw on lids. Cool on
wire rack. Check for good seal.\tStore in dark place up to 1 year.
In a medium saucepan combine barbecue sauce, honey, jelly, catsup, 1/4 cup water, celery, brown sugar, relish, mustard and cinnamon.
Cook and stir over medium heat until bubbly.
Reduce heat.
Simmer, uncovered, about 15 minutes, stirring frequently. Remove from heat.
Cool.
In medium saucepan, combine barbecue sauce, honey, jelly, catsup, water, celery, sugar, relish, mustard and cinnamon.
Cook and stir over medium heat until bubbly.
Reduce heat.
Simmer, uncovered, about 15 minutes.
Stir frequently.
Remove from heat; cool.
Store in bottle in refrigerator.
to 1 tsp of jelly.
May be served as
edium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup
he sugar dissolves. Stir in honey. Bring to a full rolling
Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.
Peel, core and grind pears.
Weigh after grinding.
Add sugar, no water required.
Cook until pears are tender and syrup thickens.
Add pineapple and honey and cook until thick.
Seal while hot.
If a recipe calls for ground cardamom, it
In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.
Combine the sugar and water in a large saucepan; stir well. Cook over medium-high heat, stirring constantly, until the sugar dissolves. Reduce heat to medium.
Stir in the diced pears, and cook for 3 minutes, stirring frequently. Add the cranberries and honey, and cook 5 to 7 minutes or until the cranberry skins pop.
Remove from heat, and stir in the grated lemon rind and lemon juice. Cover and chill thoroughly.
br>Heat evaporated milk, water, honey, and butter until warm (105
Combine yeast and warm water.
Let set 5 minutes.
Combine flour, baking soda, baking powder and salt in large bowl.
Cut in shortening with pastry blender until crumbly.
Combine yeast mixture, buttermilk and honey.
Add to dry ingredients.
Stir just until moistened.
Turn out on floured surface.
Knead for 1 minute. Roll out to 1/2-inch thick.
Cut with 2-inch cutter.
Place on ungreased baking sheets.
Bake at 400\u00b0 for 10 minutes or until golden.
Makes 4 dozen 2-inch biscuits.
Serve with Honey Butter.
Combine honey and water.
Boil over high heat.
Add pectin.
Stir constantly.
Bring to a full rolling boil .
Remove from heat.
Skim.
Pour into sterilized jars.
Seal.