recipes
Honey Pound Cake From Country Living
The sweet, floral flavor of good honey makes this pound cake extra special.
Charles Schiller
Serves: 10
Total Time: 1 hr 10 min Oven Temp: 325
Ingredients
The sweet, floral flavor of good honey makes this pound cake extra special.
Charles Schiller
Serves: 10
Total Time: 1 hr 10 min Oven Temp: 325
Ingredients
- 1 cup(s) (2 sticks) butter, softened
- 1 1/3 cup(s) sugar
- 1/4 cup(s) honey
- 5 large eggs
- 2 teaspoon(s) vanilla extract
- 1 3/4 cup(s) flour, sifted
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- Preheat oven to 325 degrees F. Lightly oil a 6-cup loaf pan.
- Beat the butter, sugar, and honey together using a mixer set on high until very light and fluffy--about 3 minutes. Beat in the eggs, one at a time. Add the vanilla extract. Add the flour, baking powder, and salt and beat until smooth.
- Spoon into the prepared pan and bake until a skewer inserted into the center of the cake comes out clean--about 1 hour. Cool 15 minutes before unmolding.
Propolis Healing Salve Recipe
4 oz. organic extra virgin olive oil
4 oz. sweet almond oil or apricot kernel oil
1oz. beeswax=28.348 grams
2Tablespoons propolis powder
10 drops vitamin E oil
5 drops rosemary extract
15 drops manuka EO (essential oil)
15 drops lavender OE (essential oil)
4 oz. organic extra virgin olive oil
4 oz. sweet almond oil or apricot kernel oil
1oz. beeswax=28.348 grams
2Tablespoons propolis powder
10 drops vitamin E oil
5 drops rosemary extract
15 drops manuka EO (essential oil)
15 drops lavender OE (essential oil)
Honey Roasted Almonds
In a cast iron pan on medium mix the other ingredients. Heat the mixture until the syrup boils.
Add hot almonds to the pan and stir until covered in the syrup mixture.
Cook on med/low heat stirring frequently until syrup has lightly caramelized.
If you want the caramel to be darker and smokier, turn up heat to medium high. Remove and toss almonds in bowl of table sugar.
Place on wax paper to cool. Shake off excess sugar when cool.
- 2 cups almonds
- 2 tbs sugar
- 1/4 cup honey
- 1 tbs water
- 1 tbs oil
- 1/4 tsp salt
In a cast iron pan on medium mix the other ingredients. Heat the mixture until the syrup boils.
Add hot almonds to the pan and stir until covered in the syrup mixture.
Cook on med/low heat stirring frequently until syrup has lightly caramelized.
If you want the caramel to be darker and smokier, turn up heat to medium high. Remove and toss almonds in bowl of table sugar.
Place on wax paper to cool. Shake off excess sugar when cool.
Honey Caramels
from Puerto Rican Cookbook by Elizabeth B.K. Dooley
Melt the butter over medium heat in a medium, heavy bottomed saucepan.
Add the honey, sugar, and heavy cream. Stir over medium heat until the sugar has mostly dissolved. Turn the heat to medium low.
Clip your candy thermometer onto the side of the pan…carefully.
Cook the mixture over medium-low heat, stirring occasionally, until the mixture reaches firm ball stage, which you can determine by when the mixture reaches 248º F (give or take a degree or two) on a candy thermometer (it will be marked with “FB” or “firm ball”).
Immediately remove from the heat, quickly stir in the vanilla (it will bubble slightly) and pour the mixture into your greased pan.
Sprinkle with sea salt. Let cool, lift out of the pan using the foil, then cut into squares with a pizza cutter and wrap in squares of parchment paper or cellophane.
Honey Marshmallows
In the bowl of a standup mixer, pour in 1/3 cup water and sprinkle in the 3 packets of gelatin. Let stand for 10 minutes.
In a small pot, combine the other 1/3 cup water, sugar, honey and salt. Clip a candy thermometer to the pot.
Cook without stirring, let the mixture reach soft ball, 240º F then remove from heat.
Turn the mixer on low and pour over the gelatin in the mixer bowl.
Increase the speed to high and add the vanilla.
Beat for 10 minutes. It should be very stiff and sticky.
Spread the mixture in your pan with a wet or oiled spatula. Use wet hands to press and flatten the marshmallow into the pan.
Let it cool for an hour until firm.
Then sift more confectioner’s sugar over the pan. Loosen the marshmallow with a wet knife and put it on a cutting board dusted with more confectioner’s sugar.
Cut into as large or as small pieces as you like. Toss each marshmallow in a bowl of confectioner’s sugar to keep them sticking to each other.
These marshmallows make the best hot chocolate ever.
from Puerto Rican Cookbook by Elizabeth B.K. Dooley
- 1/4 cup unsalted butter, cut into 4 pieces
- 1 cup honey
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla
Melt the butter over medium heat in a medium, heavy bottomed saucepan.
Add the honey, sugar, and heavy cream. Stir over medium heat until the sugar has mostly dissolved. Turn the heat to medium low.
Clip your candy thermometer onto the side of the pan…carefully.
Cook the mixture over medium-low heat, stirring occasionally, until the mixture reaches firm ball stage, which you can determine by when the mixture reaches 248º F (give or take a degree or two) on a candy thermometer (it will be marked with “FB” or “firm ball”).
Immediately remove from the heat, quickly stir in the vanilla (it will bubble slightly) and pour the mixture into your greased pan.
Sprinkle with sea salt. Let cool, lift out of the pan using the foil, then cut into squares with a pizza cutter and wrap in squares of parchment paper or cellophane.
Honey Marshmallows
- 2/3 cup water, divided
- 3 envelopes of unflavored gelatin
- 1 cup granulated sugar
- 1 cup honey
- pinch salt
- 1 tsp vanilla extract
- 1-2 cups confectioner’s sugar for dusting
In the bowl of a standup mixer, pour in 1/3 cup water and sprinkle in the 3 packets of gelatin. Let stand for 10 minutes.
In a small pot, combine the other 1/3 cup water, sugar, honey and salt. Clip a candy thermometer to the pot.
Cook without stirring, let the mixture reach soft ball, 240º F then remove from heat.
Turn the mixer on low and pour over the gelatin in the mixer bowl.
Increase the speed to high and add the vanilla.
Beat for 10 minutes. It should be very stiff and sticky.
Spread the mixture in your pan with a wet or oiled spatula. Use wet hands to press and flatten the marshmallow into the pan.
Let it cool for an hour until firm.
Then sift more confectioner’s sugar over the pan. Loosen the marshmallow with a wet knife and put it on a cutting board dusted with more confectioner’s sugar.
Cut into as large or as small pieces as you like. Toss each marshmallow in a bowl of confectioner’s sugar to keep them sticking to each other.
These marshmallows make the best hot chocolate ever.
