|Dylan's Waffle Honey Breakfast|
(adapted from a recipe on Epicurious)
Jessica is a friend who's become family. She gave us a mason jar filled with this delicious granola as a Christmas gift this year. We gobbled it up in less than a week.
1/3 cup honey
2 tablespoons vegetable oil
3 cups old-fashioned oats
1 cup pecans, chopped
1/2 cup unsweetened shredded coconut
3 tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 cup dried fruit
Preheat oven to 300. Line a cookie sheet with aluminum foil or parchment paper. Place honey and oil in a sauce pan and gently heat over medium low flame until well combined and slightly warm. In a large bowl, toss the oats, pecans, coconut, brown sugar and spices together. Pour the honey/oil mixture over mix together being sure that the oats and nuts are well coated. Spread onto prepared cookie sheet and bake for about 40-45 minutes, stirring every 15 minutes. Cool and add dried fruit and mix.
Ali's Honeyed Carrots with Beets
(also adapted from a recipe on Epicurious)
Our niece, Ali (now becoming well known as "Sam's mom") made these carrots for Christmas dinner this year. Don't think there was a carrot left on the table.
1 large, fresh beet, roasted and chopped*
2 pounds carrots, peeled and cut on the diagonal into 1/4 inch rounds
1 cup orange juice
1/4 cup butter
2 tablespoons honey
1 1/2 tablespoons grated fresh ginger
1-2 teaspoons fresh tarragon, chopped.
Place carrots, orange juice, butter, honey and ginger in a large skillet, cover and bring to a boil. Cook for about 3-5 minutes over medium high heat. Remove lid, turn down heat and simmer for about 10 minutes until carrots are soft and glazed. Stir frequently. Remove from heat and toss in chopped beets and tarragon and serve.
* To roast the beet: heat oven to 350 or 400. Place the beet on a sheet of tinfoil that is large enough to wrap around the beet. Drizzle with olive oil and sprinkle with a pinch of salt; roast for at least 40 minutes or until soft all the way through.
Kerry's Award-Winning Peanut Butter & Honey Dip for Fruit
Kerry and Tom are relatively new friends (and second-year beekeepers). This wonderful recipe won the fan favorite award at the 2011 joint Burgh Bees / Beaver Valley Area Beekeepers' picnic.
3/4 cup honey
1/4 cup peanut butter (more if you love peanut butter--almond butter also works nicely)
1/2 teaspoon ground cinnamon
2 cups whipped cream cheese at room temperature
Whip all ingredients together. Refrigerate for 24 hours. Serve as a dip for fruit or a spread for crackers. Easy. Easy. Easy! :)