Our Christmas Open House, Holidazze, was this past weekend and we enjoyed sharing food, stories, mead, and more with our guests. Whether you attended or not, you may enjoy some of the recipes we cooked up for day! All our dishes feature HONEY as an ingredient.
Honey Balsamic Slow Cooker Pulled Pork Tenderloin
Grape and Almond Salad with Honey Yogurt Dressing
Spinach Salad with Honey Mustard Dressing
Honeyed Fuji Apple Pasta Salad
Peanut Butter Honey Yogurt Dip (a favorite of many)
For the Expert Bakers out there – from Mitzy’s kitchen:
Honey Lemon Cakelets
Ingredients:
2 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/4 cup sugar
1 tsp vanilla
1/3 cup honey
4 eggs
3/4 cup milk
2 TBLS lemon juice
Preheat oven to 300 degrees
Combine flour, baking powder, and salt in bowl
In a separate bowl, beat together butter, sugar, and honey
Add eggs 1 at a time to sugar mixture, then stir in vanilla
Gradually add in 1/2 of the flour mixture into the sugar mixture along with the milk and lemon juice
Combine 2nd half of the flour mixture to the sugar mixture
Fill cakelet pan no more than 3/4 full
Bake at 300 degrees for 15-20 minutes
Pumpkin Bread
2 1/4 cups honey
3/4 cup canola oil
3 eggs
1 -15 oz can pumpkin
1 tsp each: ground cloves, cinnamon & nutmeg or substitute 1 TBLS of pumpkin pie spice
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Combine sugar & oil with a mixer
Beat in the eggs & pumpkin
Combine dry ingredients together in a bowl. Add half of the dry ingredients at a time to the wet, mixing well in between
Pour into greased pans (loaf pans or cakelet pans) (I used the butterfly, the honeycomb, the backyard bugs, and the skep cakelet pans)
Bake at 300 for 1 hour or until done (if baking in loaf pans)
If using muffin pans, start with 20 minutes, then check
Honey Gingerbread Cake
3 eggs
1 cup honey
1 cup sugar
1 tsp baking soda (mix into coffee)
1 cup warm coffee
1 stick butter
2 tsp baking powder
2 3/4 cup flour
2 tsp vanilla
2 tsp gingerbread spice mix (cinnamon, ginger, nutmeg, allspice, cardamom, cloves)
Beat sugar, butter, vanilla and honey until light and fluffy
Add eggs, beating for 3 minutes
Pour coffee in large cup and add baking soda, letting it bubble
Mix flour and gingerbread mixture
Add coffee & flour mixture
Bake at 325 degrees
Use 8″ bundt pan or pans of choice
Eggnog Quick Bread
2 eggs
3/4 cup honey
1 cup diary eggnog
1/2 cup butter, melted
2 tsp rm extract
1 tsp vanilla
2 1/4 cup flour
2 tsp baking powder
1/4 tsp nutmeg
Beat eggs in a large bowl, then add next 5 ingredients, blending well. Add remaining ingredients and stir until just moist. Pour into greased cakelet pan and bake at 300 degrees for about an hour (maybe less).
Please keep checking back – we have a few more recipes from the weekend we will share!
