tag:blogger.com,1999:blog-10371504060563538692024-03-04T22:59:25.002-08:00Little Oak Farms KitchenSarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-1037150406056353869.post-61651050384209598312013-11-29T14:57:00.002-08:002013-11-29T15:19:45.258-08:00CranHoney Chocolate Orange Scones<div class="separator" style="clear: both; text-align: center;">
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Recipe<br />
2 cups all purpose flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
6 tablespoons butter, cut into pieces<br />
1 cup dried cranberries<br />
1/2 cup dark chocolate chips or white chocolate chips<br />
1 egg<br />
1 tablespoon orange juice<br />
1 teaspoon orange zest<br />
1 egg white 1/4 cup Cranhoney<br />
1/4 cup nonfat plain yogurt<br />
prepared cinnamon-sugar<br />
1/4 teaspoon salt 1/2 teaspoon vanilla<br />
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Directions<br />
In large bowl, combine flour, baking powder, baking soda, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries, chocolate chips, and orange zest. In a small bowl, whisk together CranHoney, yogurt, orange juice, egg, and vanilla; add to flour mixture, stirring until just combined. Turn dough onto lightly floured surface; shape into 8 inch circle (approximately 1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white and sprinkle with cinnamon-sugar. Bake at 375 degrees for 15 to 20 minutes or until golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-21268079602896565632012-03-16T15:48:00.000-07:002012-03-16T15:49:02.862-07:00CranHoney White Chocolates<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p2I3Ua4c8pIHYt3W24eldTupveGfBrzRv9y9xIMMiUDVmJQ94ZzeNZm4UvtADOK_3XoCmg1rcBlSyfSKv1sNEoxwrU45tGNr8-k2gV-j1TzoEDWLPrKl2aHJd0GMNgpp-wOdhzBIqoyV/s1600/CranHoney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p2I3Ua4c8pIHYt3W24eldTupveGfBrzRv9y9xIMMiUDVmJQ94ZzeNZm4UvtADOK_3XoCmg1rcBlSyfSKv1sNEoxwrU45tGNr8-k2gV-j1TzoEDWLPrKl2aHJd0GMNgpp-wOdhzBIqoyV/s320/CranHoney.jpg" width="320" /></a></div>
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Have you ever made your own chocolates? Tried it with a little honey inside? Well...if you haven't, I really really think you should. It's a lot easier than it seems. Go to a local craft store and get a chocolate mold. I chose a square mold for these. There should also be some Melts there, which is the chocolate used for making...chocolate. :-) I picked out the white chocolate to go with the Cranberry honey. <br />
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<strong>What you'll need: </strong><br />
Mold<br />
Chocolate <br />
Kid Paint Brush (new, not used) or a brush specifically for food.<br />
<a href="http://www.littleoakfarms.com/gourmet-honey">CranHoney</a><br />
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First step: clean the mold and dry it. Using a double boiler, heat up the chocolate as the directions on the back of the package say. <br />
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Second step: When the chocolate has fully melted, take the paint brush and slightly brush some of the chocolate in the mold. Make sure to brush a thin layer all around the individual mold leaving space in the middle open. Stick it in the freezer for about 45 seconds. Pull it out. <br />
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Third step: When the mold is out of the freezer, squeeze in a bit of CranHoney, just fill it right before it gets to the top of the mold. <br />
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Fourth step: Take a spoon and put more chooclate on the top of the honey. Make sure the honey is covered in the chocolate. Don't mix the honey and the newly added chocolate. This process should be done quickly so that the chocolate does not fall into the honey. Stick it back into the freezer for about 2 minutes. <br />
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Fifth step: Take out of the freezer and turn over the mold on a napkin or plate. If you want to make a fun design on the top, use the extra chocolate and dye it to whatever color you would like. <br />
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Mhmmmmm....Enjoy! :-) <br />
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<br />
Sarah <br />
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<br />Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-82459878865179216532012-03-01T09:06:00.000-08:002012-03-01T09:06:59.648-08:00St. Patricks Day Cookies | PassionHoney Buttercream FrostingA friend of mine absolutely loves to make cookies and collect cookie cutters. I text her the other day asking her if she had any St. Patricks Day cookie cutters....Yep. So she made these amazing sugar cookies and brought them to me so we could frost them. This recipe is slighty adapted from <a href="http://tastykitchen.com/recipes/desserts/whipped-honey-buttercream-frosting/">Tasty Kitchen</a>'s frosting recipe. <br />
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Make your favorite sugar cookie recipe and then follow these instructions for the buttercream frosting. <br />
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<strong>What you need:</strong> <br />
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<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Unsalted Butter, At Room Temperature</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 Tablespoons</span> <a href="http://littleoakfarms.com/Flavored-Honey">Passion<span itemprop="name">Honey</span></a></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span> <span itemprop="name">Powdered Sugar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span> <span itemprop="name">Heavy Cream</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> Green Coloring</span></span></li>
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<strong>How you do it:</strong> <br />
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In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.<br />
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Add 1 cup of the powdered sugar. Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.<br />
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Add another cup of powdered sugar, again mixing on low speed to incorporate.<br />
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Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth. Put in a few drops of coloring to get the desired green color you want. Add more, if you want it darker. <br />
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You may need to add additional powdered sugar as needed for desired consistency.<br />
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Hope you enjoy! <br />
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<em>Sarah</em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-38621022388592251372011-11-17T16:57:00.001-08:002011-11-17T17:19:24.312-08:00Fall | CranHoney Apple ChipsI was flipping through a magazine (Autumn Cottage) and noticed that they had a section of apple recipes.I love apples. They are so crunchy and sweet! Probably one of the best snacks ever! :-) One of the recipes was for apple chips....here it is with the little tangy taste of <a href="http://www.littleoakfarms.com/cranhoney">CranHoney.</a> <br />
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<div style="text-align: center;">
<strong><span style="font-size: x-large;">CranHoney Apple Chips</span></strong></div>
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<strong><span style="font-size: large;">What you need:</span> </strong><br />
2 cups of sugar <br />
1 cup water<br />
1/4 cup of <a href="http://www.littleoakfarms.com/cranhoney">CranHoney</a><br />
1/4 cup plus 4 Tablespoons lemon juice<br />
3 Apples (Your choice, I chose Gala)<br />
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<strong>How you do it: </strong><br />
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1. Preheat oven to 200*. Line 2 baking sheets with parchment paper. Set aside.<br />
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2. In a large pan over medium-high heat, combine sugar, water, CranHoney, and 1/4 cup of lemon juice. Bring mixture to a boil, and cook until sugar is dissolved. Remove pan from heat, and cool mixture to room temperature. <br />
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3. Fill a large bowl with cool water and add the extra lemon juice to it. <br />
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4. Cut the apples crosswise with a manual V-slicer. They should end up being about 1/16 inch thick. Put the sliced apples in the lemon water mixture. <br />
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5. Take the apples out of the water. Dry the apples with a towel. Dip the apple slices in the cooled honey mixture. Let sit on a pan for 10 minutes. Put them in the oven and bake for 1 hour , or until they are dry. Turn off oven and leave apples in the oven for an additional hour. <br />
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6. Carefully remove the apples and store up to 1 week. <br />
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Hope you enjoy! <br />
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<em>Sarah</em><br />
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<strong>Recipe adapted from Autumn Cottage Magazine</strong><br />Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-59590955031620729942011-11-09T12:14:00.000-08:002011-11-09T12:14:22.223-08:00Fall | Mandy's ChiliHere in Oregon we have a lot of rainy cold days and when those days come we all want something hot to eat. My friend Mandy came up with this chili recipe that uses our PlumHoney! Give it a try and let us know what you think! <br />
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<strong><strong>What you need:</strong> <br />
<ul id="internal-source-marker_0.837939189290104">
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1lb of ground beef</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Garlic powder</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt and pepper</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cans diced tomatoes</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cans stewed tomatoes</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cans red kidney beans (RINSE!)</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 package of chili seasoning</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ bottle of plum honey</span></li>
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<span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><strong>How you do it:</strong> </div>
</strong><div style="background-color: transparent; color: black; font-family: Verdana; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;">
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<div style="text-align: left;">
<strong><span id="internal-source-marker_0.837939189290104" style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Cook beef all the way through. Sprinkle with garlic powder, salt and pepper while cooking.</span></strong></div>
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<div style="background-color: transparent; color: black; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;">
<span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Combine the rest of ingredients in a slow cooker. Make sure to rinse the kidney beans. Add meat when after it has browned.</span></div>
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<span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3.Cook on low for 6-8 hours or high for 4-6 hours in slow cooker, stirring occasionally.</span></div>
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<span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4</span><span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">.Serve with sides (chopped onion, cheese, sour cream, and tortilla chips).</span></div>
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<span style="background-color: transparent; color: #333333; font-family: Verdana; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><em>Sarah</em></span></div>
</strong>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-82197341635497873552011-10-20T15:42:00.000-07:002011-10-21T12:21:51.174-07:00Harvest Time | Grandma's Plum Cake<div class="separator" style="clear: both; text-align: center;">
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Wow! The season of harvesting plums is coming to a close. Yesterday I had the opportunity to make this plum cake with my grandma! It was fun to hear about how this recipe started with her mom (my great-grandma). My grandma handed me a stack of recipes and information about plums to look over when I got home. I found a short paragraph on how plums/prunes came to Oregon: <br />
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"The first plum tree sprouts came to Oregon by wagon train in 1847. By 1853, the first Oregon-grown Italian prunes were sold in Portland.*" Wow! I am flat out amazed at that history. Our farm was homesteaded in 1884 which was not long after the tree sprouts came here! <br />
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<strong>What you need:</strong> <br />
1 1/3 cup mixed bisquick<br />
1 cup milk<br />
1/2 cup brown sugar<br />
2 tablespoons of Cinnamon<br />
1/2 cup <a href="http://www.littleoakfarms.com/plumhoney">PlumHoney</a><br />
1/4 cup of condensed milk<br />
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<strong><u>How you do it:</u></strong> </div>
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1. Wash 2 lbs of Plums</div>
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2. Slice in half and remove pits</div>
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3. Spread bisquick in the bottom of the pan</div>
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4. Place the halved plums in the pan on their side until the pan is full. </div>
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5. Sprinkle on the cinnamon. </div>
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6. Spread on the brown sugar.</div>
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7. Pour 1/4 of the PlumHoney on the pan mixture. After this, spread on 1/4 cup of dried bisquick over the brown sugar. </div>
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8. Pour on the condensed milk. Pour the rest of PlumHoney on the mixture. Bake in the oven about 45 minutes or until golden brown. </div>
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9. Eat with icecream of just by itself! :-) </div>
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I hope you enjoy this recipe! And thank you Grandma for sharing this recipe with me! I am very glad to know how to make this amazing Plum Cake that has been passed on through the generations! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9O6wDBclbBZZCk9wjbWL71qf6ZbFDv8fmcaKIc-J5-IhaV8dwDgcC0H77OLSTdxkF9hU5QptomiM9D2S3FUxCFcxZCrUMIaYVG6wuMeynHTqE-nrKaA6ParZ88Z-xQa_xzkUPITPK26W/s1600/IMG_3072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9O6wDBclbBZZCk9wjbWL71qf6ZbFDv8fmcaKIc-J5-IhaV8dwDgcC0H77OLSTdxkF9hU5QptomiM9D2S3FUxCFcxZCrUMIaYVG6wuMeynHTqE-nrKaA6ParZ88Z-xQa_xzkUPITPK26W/s320/IMG_3072.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At the Dahlia Festival with my Grandma!</td></tr>
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<em>Sarah</em><br />
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*came from the Oregon Prunes are Plum Good article by the Oregon Processed Prune and Plum Growers Association.Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com1tag:blogger.com,1999:blog-1037150406056353869.post-26959823598833412632011-09-28T09:56:00.000-07:002011-09-28T09:56:00.519-07:00PassionHoney Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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Liz came up with this recipe last week! We absolutely loved the tropical taste of PassionHoney blended into this salad. It's super easy to make, which is really nice when you have absolutely no time to think about how to make something. :-) <br />
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<strong><span style="color: #6aa84f;">What you need:</span> </strong><br />
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4 cups cooked chicken, diced. <br />
3 celery ribs, chopped (like the photo above) <br />
1 cup dried cranberries<br />
1/2 cup toasted pecans<br />
1 1/2 cup of mayonnaise<br />
1/ 3 cup of PassionHoney<br />
dash of salt<br />
dash of pepper (or more, I love adding more pepper) <br />
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Lettuce or green salad mix<br />
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<strong><span style="color: #93c47d;"><span style="color: #6aa84f;">How you do it:</span> </span></strong><br />
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1. Chop celery <br />
2. Cook chicken, dice (you can do this early in the day and just leave it in the fridge till you need it.) <br />
3. Chop pecans<br />
4. Combine chicken, celery, cranberries, pecans, and PassionHoney in a bowl. Set aside.<br />
5. Stir together mayo, salt, and pepper. Combine with chicken and stir together.<br />
6. Put it on some lettuce or a green salad mix. <br />
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Enjoy!<br />
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<em>Sarah</em><br />
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Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-73076404733059050642011-09-21T16:47:00.000-07:002011-09-21T16:47:45.774-07:00CranHoney-Apple Cake<span class="Apple-style-span" style="background-color: white;"></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The day felt like fall. We all agreed that it had finally arrived. Leaves crunched beneath our feet. The cool crisp morning warmed up to a warm afternoon. The men in the family spent the day working on our harvest equipment. The women were cooking, cleaning and chasing children around the house. It was what I imagine a perfect Autumn day to look like.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For me, it was wonderful to hear the chatter and conversations float through the house. Just two weeks prior, I had returned home from a summer spent in Europe. I missed the family conversations, the projects we worked on around the house, cherry harvest on the farm, the summer markets where we sell honey and, most of all, the family dinners where we share our happenings of the day.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I loved to cook. So, I pulled out this recipe for a Honey-Apple Cake that I had wanted to make. I love dabbling in creative cooking, so I adapted this recipe from Southern Living just a bit to create a CranHoney-Apple Cake. The smell of cinnamon, apples and sweet honey soon filled the house.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The cake turned out wonderfully. It tasted as good as it smelled. And, paired with a little vanilla ice cream, it quickly became the perfect finished to a hard day's work on the farm.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">From our farm to your house, enjoy!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Elizabeth</i></span><br />
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<div style="font-size: 13px; text-align: center;">
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">CranHoney-Apple Cake</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: Makes 1 (10-inch) cake</span></div>
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<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup chopped pecans, divided</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup vegetable oil</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup CranHoney</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 large eggs</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups all-purpose flour</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking soda</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon ground cinnamon</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground nutmeg</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups chopped Golden Delicious apples</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">CranHoney Sauce (recipe below)</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Vanilla ice cream (optional)</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Preparation</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grease and flour a 12-cup Bundt pain; sprinkle bottom of pan with 1/4 cup pecans. Set aside.</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Beat sugar, oil and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended.</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine flour, baking soda, salt, cinnamon and nutmeg. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon batter over pecans in pan.</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake at 350 degrees for 55 to 60 minutes. Cool in pan on a wire rack for 15 minutes. Remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup CranHoney Sauce over warm cake. Cool.</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat remaining CranHoney Sauce. Drizzle over a slice of cake and, if desired, ice cream.</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;">Honey-Apple Cake recipe adapted from: Southern Living - September 1999</span><br />
<div style="font-size: 13px;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px; text-align: center;">
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">CranHoney Sauce</span></div>
<div style="font-size: 13px; text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: Makes 1 1/2 cups</span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup firmly packed brown sugar</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup butter or margarine</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup CranHoney</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup milk</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<div style="font-size: 13px;">
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Preparation</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil, stirring constantly, for 2 minutes.</span></div>
<div style="font-size: 13px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-size: 13px;">
</div>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;">Honey-Apple Cake recipe adapted from: Southern Living - September 1999</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-55127019241482663212011-09-14T06:00:00.000-07:002011-09-14T06:00:17.330-07:00CranHoney Popcorn Snacks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p60LW_CG0iYw1fiCE8j1nEz1k4jiGmAa7AQaGOafkgnwz2B0jwl2kTytMOmOFnF5-u6XEsBvOdNct8WhJKTXXhgu5y_HIVWVf8Y6Mrj10tjXkYZPO717sJNEX8SxmKETUdSZW9lcFtWL/s1600/C1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p60LW_CG0iYw1fiCE8j1nEz1k4jiGmAa7AQaGOafkgnwz2B0jwl2kTytMOmOFnF5-u6XEsBvOdNct8WhJKTXXhgu5y_HIVWVf8Y6Mrj10tjXkYZPO717sJNEX8SxmKETUdSZW9lcFtWL/s400/C1.jpg" width="400" /></a></div>
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Throughout the generations of our family there has been a trend which will probably never fade away. The love of eating crunchy popcorn. We would eat it for movies, family scrabble games, or whenever we needed a good crunch. :-) My mom came across these crunchy popcorn balls in the magazine: <a href="http://www.eatingwell.com/search/apachesolr_search/popcorn%20balls">eatingwell</a> and we decided to make some with our CranHoney. </div>
<div style="text-align: center;">
We all hope you enjoy these as much as we all did! </div>
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<strong>What you need:</strong> <br />
1/4 cup of <a href="http://littleoakfarms.com/cranhoney">CranHoney</a><br />
1/4 cup of Peanut Butter<br />
1/4 cup of Craisins<br />
1/4 cup of Dried Apples, chopped<br />
1/4 cup of Cashews, chopped<br />
<br />
6 cups of popped corn<br />
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<br />
<strong>How you do it:</strong><br />
<br />
Make 6 cups of popcorn, set aside. *make sure that the kernels that don't pop are taken out<br />
<br />
Line a baking sheet with parchment paper. Fill a bowl full of ice water. <br />
<br />
In a small bowl combine Craisins, Dried Apples, and Cashews. Set aside.<br />
<br />
In a stovetop pan, heat up the<a href="http://littleoakfarms.com/cranhoney"> CranHoney</a> and Peanut Butter on medium heat. Stir constantly. Once it starts to bubble, stir for another 15 seconds. <br />
<br />
Pour the <a href="http://littleoakfarms.com/cranhoney">CranHoney</a> mixture over the 6 cups of popcorn. Make sure all the popcorn gets coated. Once coated, blend in the Craisin Mixture. <br />
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Dip you hands in the ice water and then grab a handfull of the popcorn mixture. Roll into a ball and set on parchment paper. Do this till the popcorn is gone. <br />
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You can put a stick in it to make it not so sticky while you eat or you can just eat it with your hands. :-) <br />
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I hope you enjoy this recipe! <br />
<br />
<em>Sarah </em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com3tag:blogger.com,1999:blog-1037150406056353869.post-64428350113754346592011-09-07T09:46:00.000-07:002011-09-07T09:46:55.792-07:00Wild Blackberry | Jam + CrispWild blackberries are beginning to ripen! On our farm the wild blackberries grow everywhere! We could pick buckets full and never get them all. One of our favorite dishes is the blackberry pie/crisp with a little icecream melting on top. Here are two recipes that we made with our fresh blackberries! <br />
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<strong><span style="font-size: large;">Wild Blackberry PassionHoney Jam</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVxR2JhTKQErSTYT8uEAQFu7QuTRU6PzFC7Kf5nOl9xOYSnjT_JTLbfi265HG-43Hs_g56ToA95XgZdXSG5sWMu885N2wPph_38ZlCs75f8z2MxatBrDuH49J1bWJ_fOjtiSuq90MIdC1/s1600/IMG_9448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVxR2JhTKQErSTYT8uEAQFu7QuTRU6PzFC7Kf5nOl9xOYSnjT_JTLbfi265HG-43Hs_g56ToA95XgZdXSG5sWMu885N2wPph_38ZlCs75f8z2MxatBrDuH49J1bWJ_fOjtiSuq90MIdC1/s400/IMG_9448.jpg" width="400" /></a></div>
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<span style="font-weight: normal;"><strong><span style="font-weight: normal;"><strong>For 9 pints</strong></span></strong></span></div>
<strong></strong><div style="text-align: left;">
<span style="font-weight: normal;"><strong>What you need: </strong></span></div>
<div style="text-align: left;">
<span style="font-weight: normal;">16 cups of berries<br />2-4 cups of <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a></span></div>
<div style="text-align: left;">
<span style="font-weight: normal;">( I used 3 cups honey)<br />1 pkt. pomona’s pectin powder<br />1/2 cup calcium powder water<br />(this is 1/2 c. water with the calcium powder pkt. stirred in)</span></div>
<span style="font-weight: normal;"><div style="text-align: left;">
<br /></div>
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<span style="font-weight: normal;"><strong>How you do it: </strong></span></div>
<div style="text-align: left;">
<span style="font-weight: normal;"><strong>Step 1:</strong> Measured berries out into large stock pot.<br />Then crushed with a potato masher to break up and expose juice.</span></div>
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<span style="font-weight: normal;"><strong>Step 2:</strong> Stir in the calcium water.<br />** Note – that the calcium powder comes in the box of pectin.</span></div>
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<span style="font-weight: normal;"><strong>Step 3:</strong> Measure out the honey into a separate bowl.<br />Stir in the pectin powder and set aside.</span></div>
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<span style="font-weight: normal;"><strong>Step 4: </strong> Bring the fruit / juice to a boil. Now stir in the honey pectin mix.<br />Stirring vigorously for 2 minutes while the pectin dissolves into the fruit.</span>Remove the spoon and let it all come back to a boil, then remove from the heat.</div>
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<strong>Step 5:</strong> Fill the jars to 1/4 inch from the top.<br />Wipe the lip clean.<br />Put the hot lid on using a tong to grab, then screw on a ring very tightly.</div>
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<strong>Step 6: </strong>Last step is to seal with a water bath for 10 minutes.</div>
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Though I do not do this step at all. Because you are filling your sterilized hot jars with boiling fruit, capping with boiled hot lids and rings and you have tighten them well; the combination of doing these steps carefully will result in your jars sealing with a nice clink sound as they cool down. I’ve never had trouble with doing it this way.</div>
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Adapted from: <a href="http://seedsofnutrition.com/?p=6391">http://seedsofnutrition.com/?p=6391</a></div>
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<span style="font-size: large;"><strong>Wild Blackberry PassionHoney Crisp</strong></span></div>
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<strong>Prep Time: 15 minutes</strong></div>
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<strong>Cook Time: 45 Minutes</strong></div>
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<strong>What you need: </strong></div>
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6 cups blackberries</div>
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1/4 cup <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a></div>
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2 Tbsp. lemon juice</div>
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1 1/2 Tbsp tapioca flour (optional)</div>
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1 cup oats</div>
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3/4 cup flour</div>
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1/4 cup sugar</div>
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1/2 tsp. salt</div>
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1/2 cup butter, cut into pieces</div>
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<strong>How you do it: </strong></div>
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Preheat oven to 350. In a 2-quart baking dish (I used small custard cups to make individual crisps) combine blackberries, <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a>, lemon juice, and tapioca. Toss to thoroughly combine. </div>
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Put oats, flour, sugar, and salt in a food processor. Pulse several times to combine. Add butter and pulse until well combined. </div>
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Spread topping over berries - it doesn't need to be terrible even and leaving space here and there gives the fillling something to bubble up through. </div>
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Bake until the berries are bubbling and the topping is browned. For about 45 minutes - 1 hour. Let cool and then serve with some icecream. </div>
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<span style="font-size: x-small;">Adapted from: </span><a href="http://localfoods.about.com/od/crispscobblers/r/blackberryhoneycrisp.htm"><span style="font-size: x-small;">http://localfoods.about.com/od/crispscobblers/r/blackberryhoneycrisp.htm</span></a></div>
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I hope you all enjoy these recipes! Check back next week for a Cranberry Recipe! :-)</div>
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<em>Sarah</em></div>
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Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com1tag:blogger.com,1999:blog-1037150406056353869.post-66716815486301007612011-09-01T13:43:00.000-07:002011-09-01T13:43:24.784-07:00Taste | Grilled Peaches and PlumHoney<div style="text-align: center;">A couple customers came by the farmers market and told me that our PlumHoney went amazing with peaches! Sooo of course, I had to try it. One of them told me to try this specific peach recipe. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVSfr3ThccRyrz2lv_3Dm5buJg9iTFHv9l7bdqytwV42TzhxV8ynyAEhahdCRnqUtN38n4p6GR1CCF82um6aO9_z4kPsNJ3ayNZ938rby1CLmxmZe2jsj1P4qN_BX3c6S_g71UH_jqJ7a/s1600/peach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVSfr3ThccRyrz2lv_3Dm5buJg9iTFHv9l7bdqytwV42TzhxV8ynyAEhahdCRnqUtN38n4p6GR1CCF82um6aO9_z4kPsNJ3ayNZ938rby1CLmxmZe2jsj1P4qN_BX3c6S_g71UH_jqJ7a/s640/peach.jpg" width="640" /></a></div><h3>What you need:</h3><ul><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span><span itemprop="name"> <a href="http://littleoakfarms.com/plumhoney">PlumHoney</a></span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span><span itemprop="name"> Dijon mustard</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> horseradish</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 </span><span itemprop="name"> firm, ripe peaches, halved</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Vegetable cooking spray</span><span itemprop="preparation"> </span></li>
</ul><!-- TODO: Find out what this is for --><!--input type="submit" value=" " class="saveIngToSL" /--><h3>How you do it: </h3>1. Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.<br />
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2. Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.<br />
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<span style="font-size: xx-small;">Adapted from: </span><a href="http://www.myrecipes.com/recipe/grilled-peaches-jezebel-10000001646471/"><span style="font-size: xx-small;">http://www.myrecipes.com/recipe/grilled-peaches-jezebel-10000001646471/</span></a><br />
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If you have any peach recipes that are amazing with honey! Let me know and I'll give it a try! :-) See you next week!<br />
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<em>Sarah</em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-58444376467285555652011-08-24T08:33:00.000-07:002011-08-24T08:33:54.938-07:00Sweet | Fresh PassionHoney Lemonade90 degrees and hardly any humidity...I (as an Oregonian) would consider that hot. As opposed to my friend in Virginia who would say that is a very nice temperature. On "hot" days like today I decided to make some freshly squeezed lemonade. <br />
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<strong>What you need:</strong> <br />
1/2 cup <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a> <br />
1 1/2 cups steaming hot water<br />
1 cup fresh lemon juice {4-5 lemons, depending on size}<br />
Ice cubes for serving<br />
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<strong>How you do it:</strong> <br />
<ul><li>In a heatproof 1-quart pitcher or bowl, combine the <a href="http://1.in%20a%20heatproof%201-quart%20pitcher%20or%20bowl,%20combine%20the%20honey%20and%20hot%20water%20and%20stir%20until%20the%20honey%20is%20dissolved./">PassionHoney</a> and hot water and stir until the honey is dissolved.</li>
<li>Stir in the lemon juice.</li>
<li>Add in ice cubes (About 2 cups) </li>
<li>Let cool for at least 10 minutes or cover and refrigerate until ready to serve.</li>
<li>Pour into ice-filled glasses.</li>
<li>Drink up!</li>
</ul><span style="font-size: x-small;">Slightly Adapted from </span><a href="http://emilylevenson.com/recipe-fresh-squeezed-honey-lemonade"><span style="font-size: x-small;">emilylevenson</span></a><br />
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If you need it a little sweeter add in a little more honey. Enjoy! <br />
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<em>Sarah</em><br />
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Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-34185828468828992412011-08-10T10:09:00.000-07:002011-08-10T10:48:53.786-07:00Summer | PassionHoney SmoothieOhh the fresh fruits are tasting so good this year! Blueberries, Strawberries, Raspberries, and now Blackberries! For this smoothie recipe it really depends on what taste you like best. If you like a more blueberry taste, add some more in and take something else out. :-) You can do that with any of the ingredients! I used a mixed pack of frozen fruit for this smoothie, but fresh fruit tastes much better. If you use fresh fruit, put in a little ice to make it thicker. If you are using frozen fruit, no need to add ice.<br />
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Also, if you like it thicker add in more fruit. If you like it thinner, take out some. Hope you enjoy this recipe!<br />
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</div>If you have a summer recipe that uses honey let me know and we'll give it a try! <br />
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<em>Sarah</em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com2tag:blogger.com,1999:blog-1037150406056353869.post-91684643820135379292011-07-20T08:00:00.000-07:002011-07-20T08:00:11.650-07:00Contrast | CranHoney Raspberry Scones<div style="text-align: center;">The season of raspberries has finally arrived in the Pacific Northwest! It has taken a long time due to the weather, but the wait is always rewarding when you eat your first fresh raspberry. We picked a lot off of our row and there are still more to pick! I looked at <a href="http://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/print/">Smitten Kitchen</a> and saw the Raspberry Scone recipe she posted today and knew that I needed to try it with the fresh raspberries and our <a href="http://littleoakfarms.com/cranhoney">CranHoney</a>. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgFk4qfOKrxQ9Nr4EKmF1J_ZPzUihsE3Esr1kZ4_80S2Sjvy9kb8GlpIioTV_rhP7JmHp-4-UKUF7DaDK-DnPjXfozsXszSh1J1xAIng1xSQvamNF7_NSJ7zCTqm4rNPtAuX0njQwD289/s1600/9.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgFk4qfOKrxQ9Nr4EKmF1J_ZPzUihsE3Esr1kZ4_80S2Sjvy9kb8GlpIioTV_rhP7JmHp-4-UKUF7DaDK-DnPjXfozsXszSh1J1xAIng1xSQvamNF7_NSJ7zCTqm4rNPtAuX0njQwD289/s400/9.jpg" width="400" /></a></div><br />
<strong>What you need:</strong> <br />
1 cup (120 grams) whole wheat flour<br />
1 1/2 cup (125 grams) all-purpose flour<br />
1 tablespoon baking powder, preferably aluminum-free<br />
1/8 cup (50 grams) granulated sugar<br />
1/8 cup of <a href="http://littleoakfarms.com/cranhoney">CranHoney</a><br />
1/2 teaspoon table salt<br />
6 tablespoons cold unsalted butter<br />
1 cup (136 grams or 4 3/4 ounces) fresh raspberries<br />
3/4 cup (189 grams) whole milk ricotta<br />
1/3 cup (79 ml) heavy cream<br />
1 bag of vanilla chips. <br />
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<strong>How you do it:</strong> <br />
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.<br />
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<i>With a pastry blender:</i> Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks. Pour <a href="http://littleoakfarms.com/cranhoney">CranHoney</a> into the mixture.<br />
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<i>Without a pastry blender:</i> Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board. In a small bowl, mix together the raspberries and <a href="http://littleoakfarms.com/cranhoney">CranHoney.</a> <br />
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<i>Both methods:</i> Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.<br />
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<div style="text-align: center;">After mixing the heavy whipping cream and the ricotta pour into the butter mix. Using your hands, blend the mixture together. It will be sticky with the <a href="http://littleoakfarms.com/cranhoney">CranHoney</a> so use extra flour if necessary. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf35jg0CbUpWlTPxXVMPH85FIy9mOhfavXa0bpEt9MtBcqDqyWLBqHMY396d8CqqIPwS_49WoCoGvjPICzZaya0Mjt1I0F0TVI-cfYxNuvnmWBevD6WTIjBH91K_aipQcGynqFwvqOCmTh/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf35jg0CbUpWlTPxXVMPH85FIy9mOhfavXa0bpEt9MtBcqDqyWLBqHMY396d8CqqIPwS_49WoCoGvjPICzZaya0Mjt1I0F0TVI-cfYxNuvnmWBevD6WTIjBH91K_aipQcGynqFwvqOCmTh/s400/4.jpg" width="267" /></a></div><br />
<div style="text-align: center;">With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSY9yo4zai_Tovv2aGpGkuFNQXnpand-cQxxNhvfDYT4dGriRgPyfIpMBfxw-Dpk6JJK9TJnkbAyEBilHD1HVi7HJNI4guZGjVmIPNYiWz1RqtRh44lWgDYSH0sYBNyGX2P13T0UN_az_/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSY9yo4zai_Tovv2aGpGkuFNQXnpand-cQxxNhvfDYT4dGriRgPyfIpMBfxw-Dpk6JJK9TJnkbAyEBilHD1HVi7HJNI4guZGjVmIPNYiWz1RqtRh44lWgDYSH0sYBNyGX2P13T0UN_az_/s400/5.jpg" width="400" /></a></div><div style="text-align: center;">With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 11 minutes, until lightly golden at the edges. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BAJPabKGeYxRdU-VKQ-BWu-zIEjIDqDmZn8S8OUXhSFG6o6qJoCdNnQjcKCVPTQF5TbUiKadCDeALnNu5CKAwpDNHMKBOVFgne-90neYmzX3aBUKh5gZZ9PXjOQ2RCMPr5TzG8ryAxLb/s1600/7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BAJPabKGeYxRdU-VKQ-BWu-zIEjIDqDmZn8S8OUXhSFG6o6qJoCdNnQjcKCVPTQF5TbUiKadCDeALnNu5CKAwpDNHMKBOVFgne-90neYmzX3aBUKh5gZZ9PXjOQ2RCMPr5TzG8ryAxLb/s400/7.jpg" width="267" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nO-9j44kPj6iOA0fj8_JV9vQ6kX2tcp_vxGvEs9b-_oXDbbYC6YBYwC0MPUSqwsnCE2g8ioWoZ2lbxT_KzsjPG35Qos4_ThJNYWfA_kB1MaY6a5Ub0A9DJrUyB98zV4Ml0uUg2AMi_2x/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nO-9j44kPj6iOA0fj8_JV9vQ6kX2tcp_vxGvEs9b-_oXDbbYC6YBYwC0MPUSqwsnCE2g8ioWoZ2lbxT_KzsjPG35Qos4_ThJNYWfA_kB1MaY6a5Ub0A9DJrUyB98zV4Ml0uUg2AMi_2x/s400/6.jpg" width="267" /></a></div><br />
<div style="text-align: center;">After the scones cool for a little while drizzle with melted white vanilla chips. </div><div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOC_VTLiX3OSaMbCs5s4849KVNVK_qiV54UI9fpUULjDtcVExHeLjjbBP6V9fLkQ3ouE1nTFzjAQkPbv8VTTXlfbPUywar_pep_b3_ztqlTqsLfOwe0azgG0VzDquBYoljUlj1pHgnv5p/s1600/8.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOC_VTLiX3OSaMbCs5s4849KVNVK_qiV54UI9fpUULjDtcVExHeLjjbBP6V9fLkQ3ouE1nTFzjAQkPbv8VTTXlfbPUywar_pep_b3_ztqlTqsLfOwe0azgG0VzDquBYoljUlj1pHgnv5p/s400/8.jpg" width="267" /></a></div><br />
<span style="font-size: x-small;">Adapted by: </span><a href="http://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/print/"><span style="font-size: x-small;">Smitten Kitchen</span></a><br />
<br />
Hope you all enjoy this amazing scone recipe! Try it with you favorite tea! <br />
<br />
<em>Sarah</em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com4tag:blogger.com,1999:blog-1037150406056353869.post-11106757377553055402011-07-14T09:23:00.000-07:002011-07-14T09:23:09.096-07:00Herbs | Lavender & Honey CupcakesI'm a little late on this post due to the fact that life has been rather busy lately. We started cherry harvest and are still doing the farmers' markets! I'll post some photos of the whole process of the harvest of a marachino cherry in the next couple of days.<br />
<br />
My friend Natalie came up with this idea for a recipe and made the cupcakes. She is very creative and had fun using the <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender Honey</a>! I hope you enjoy this recipe as much as we all did!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyAcowQGr5fouw93vnFIrLZdJcuOSYe4d-DvZd2lWnpiTqWd38Mc95040-WtE3A3-exU9k2xBsf6qpTBJdiS7q_lD5N0SMFxV-GSK355g9vy9cX3LVjBJagRvzhn_1AkV6m-EzyCrsAsR/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyAcowQGr5fouw93vnFIrLZdJcuOSYe4d-DvZd2lWnpiTqWd38Mc95040-WtE3A3-exU9k2xBsf6qpTBJdiS7q_lD5N0SMFxV-GSK355g9vy9cX3LVjBJagRvzhn_1AkV6m-EzyCrsAsR/s640/2.jpg" width="640" /></a></div><br />
<strong>What you need: </strong><br />
3 1/2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
4 teaspoons ground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground allspice<br />
1 cup vegetable oil<br />
1 cup <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender Honey</a><br />
1 1/2 cups granulated sugar<br />
1/2 cup brown sugar<br />
3 large eggs at room temperature<br />
1 teaspoon vanilla extract<br />
1 cup warm coffee or strong tea<br />
1/2 cup fresh orange juice<br />
1/4 cup rye or whiskey<br />
1/2 cup slivered or sliced almonds (optional)<br />
<br />
<strong>How you do it: </strong><br />
Preheat oven to 350°F. Generously grease cupcake pan(s) with non-stick cooking spray. <br />
<br />
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender Honey</a>, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)<br />
<br />
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.<br />
<br />
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cupcakes bake properly with the bottom baking faster than the cake interior and top).<br />
<br />
Bake until cupcake tests done, that is, it springs back when you gently touch the cake center. Bake for about 20 minutes. <br />
<br />
Let cupcakes stand fifteen minutes before removing from pan.<br />
<br />
For the frosting, use your favorite brand and spread on top. Sprinkle with culinary lavender and enjoy!<br />
<br />
<span style="font-size: xx-small;">Adapted from </span><a href="http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/"><span style="font-size: xx-small;">Smitten Kitchen</span></a><span style="font-size: xx-small;"> and </span><a href="http://www.amazon.com/gp/product/0767918487?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0767918487"><span style="color: #656a7b; font-size: xx-small;">Marcy Goldman’s Treasure of Jewish Holiday Baking</span></a><br />
<br />
If you have any good ideas for the Lavender Honey, let me know! <br />
<br />
<em>Sarah</em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-22715633235756575622011-07-06T08:34:00.000-07:002011-07-06T08:34:21.769-07:00Cinnamon| CranHoney Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFugl4i3f8j1z6OHFTEjMvYMUg78mO2USmwOqehyphenhyphenVGDQZEEYBYEZtNRYIKycjBgdDTkrKer2yqo0Abu38sbW5_zG1bSJtNv2GNNv4Y2efX1s0QZ_FZDzJolkHgufY53380A1xPFYGwmi3R/s1600/CranHoney+Apple+Pie.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFugl4i3f8j1z6OHFTEjMvYMUg78mO2USmwOqehyphenhyphenVGDQZEEYBYEZtNRYIKycjBgdDTkrKer2yqo0Abu38sbW5_zG1bSJtNv2GNNv4Y2efX1s0QZ_FZDzJolkHgufY53380A1xPFYGwmi3R/s400/CranHoney+Apple+Pie.jpg" width="400" /></a></div><br />
Ohh the sweet taste of apple pie on a summer night is a taste that we will always love! My friend Courtney baked this <a href="http://littleoakfarms.com/cranhoney">CranHoney </a>Apple Pie for a send-off party for my sister who was headed overseas. It tasted amazing and so here is the recipe!<br />
<br />
<strong>Crust:</strong>- Puff pastry or other crust you normally use for pies.<br />
<br />
<strong>Filling:</strong>- 5-6 cups sliced Granny Smith Apples<br />
- 2 Tbsp all-purpose flour<br />
- 2 Tbsp granulated white sugar<br />
- 1tsp ground cinnamon<br />
- 1/4 cup margarine or butter (1/2 stick) melted and cooled to room temperature<br />
- 1/2 cup <a href="http://littleoakfarms.com/cranhoney">CranHoney</a><br />
<br />
<strong>Streusel Topping:</strong>- 1/2 cup all-purpose flour<br />
- 2 Tbsp granulated white sugar<br />
- 1/4 cup packed brown sugar<br />
- 1/2 tsp cinnamon<br />
- 1/4 tsp salt<br />
-1/4 cut cold margarine or butter<br />
<br />
<strong>Preparation:</strong> Preheat oven to 350<br />
<br />
Roll out pie crust large enough to cover bottom and sides of pie dish. Brush lightly with melted margarine or butter. Sprinkle with 1 Tbsp white sugar, then bake for 10 minutes.<br />
<br />
<strong>Filling:</strong>Slice apples and put them in a large bowl with flour, sugar and cinnamon. Mix, and let rest. Then drizzle melted butter and honey over the apples and toss. Let the apple mixture set while you make the streusel topping.<br />
<br />
<strong>Topping:</strong>Whisk flour, white sugar, brown sugar, cinnamon and salt. Place mixture in food processor and add the cold margarine or butter cubes. Pulse until the mixture resembles coarse bread crumbs.<br />
<br />
Toss the apples again and evenly distribute them in the pie dish, then top with the streusel topping.<br />
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Bake for 1 hour, or until the apples are tender<br />
<br />
<br />
Serve with whipped cream or ice cream! <br />
<br />
Thanks again Courtney! :-) <br />
<br />
<em>Sarah</em><br />
<br />
<br />
<em>If you have a recipe or product you would like me to try send me an email at: <a href="mailto:sarah@littleoakfarms.com">sarah@littleoakfarms.com</a></em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com1tag:blogger.com,1999:blog-1037150406056353869.post-50202033920974207662011-06-22T09:37:00.000-07:002011-06-22T09:37:00.308-07:00Spice | PlumHoney and Ginger Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lwK1KFyRiuTXzYr_Lt5kUwWH5kbOx69qkkm9LyViRSYlzMQiE9ORH39Ukdt0uC0FDWue3RRdc7HmWrj1qjzQr1krq1WEP_dr6LPUOnRl-7MW4AdiafF5PrzqXN2KreDpkaS4eyKLyRcv/s1600/2.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lwK1KFyRiuTXzYr_Lt5kUwWH5kbOx69qkkm9LyViRSYlzMQiE9ORH39Ukdt0uC0FDWue3RRdc7HmWrj1qjzQr1krq1WEP_dr6LPUOnRl-7MW4AdiafF5PrzqXN2KreDpkaS4eyKLyRcv/s320/2.jpg" width="214" /></a></div><br />
So this was a very fun recipe to make! I had my friend Hannah and Susanna create this with me! We at first thought of making a molasses cookie with our <a href="http://littleoakfarms.com/plumhoney">PlumHoney</a>, but then when we started making the recipe we thought that we should just completely switch out the molasses with the <a href="http://littleoakfarms.com/plumhoney">PlumHoney</a>...It turned out amazing and everyone loved them! <br />
<br />
<strong>What you need: </strong><br />
3/4 cup of oil<br />
1 Cup Sugar<br />
1/3 Cup <a href="http://littleoakfarms.com/plumhoney">PlumHoney</a><br />
2 Eggs<br />
2 1/2 Cups Flour<br />
2 tsp. Baking Soda<br />
1/4 tsp. Salt<br />
1/2 tsp. Ground Cloves<br />
1/2 tsp. Ground Ginger<br />
1 tsp. Cinnamon<br />
Addtional flour and sugar for rolling<br />
<br />
<strong>How you do it: </strong><br />
Preheat the oven to 350 degrees. In a small bowl, combine flour, baking soda, salt, cloves, ginger, and cinnamon. Set aside.<br />
<br />
In a medium sized bowl stir together the oil and sugar. Mix in the<a href="http://littleoakfarms.com/plumhoney"> PlumHoney</a> and eggs. Once it is mixed, add the dry ingredients. If needed, add in a little more flour if it looks to sticky. <br />
<br />
Flour your hands and roll the dough into 1 inch balls and roll in sugar. Place 2 inches apart on the pan. Bake for 10 minutes. They will look like they expanded a lot, but they will shrink when they begin to cool. Sprinkle on a little more sugar and then let cool for few minutes. Transfer over to a wire rack to cool completely. <br />
<br />
<span style="font-size: xx-small;">adapted from </span><a href="http://romantichome.blogspot.com/2006/12/best-molasses-cookies-ever.html"><span style="font-size: xx-small;">My Romantic Home</span></a><br />
<br />
<em>-Sarah</em><br />
<br />
<em>By the way, if you have a product you would like me to try with our honey send me an email at: <a href="mailto:sarah@littleoakfarms.com">sarah@littleoakfarms.com</a></em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-55452136346296244162011-06-15T09:21:00.000-07:002011-06-15T09:21:20.088-07:00Strawberries and Honey | PassionHoney Strawberry Crepes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAByfwcL1m5b0nbVBAaFFR13O6pNb42nn18IFd2YcQImE5xFlKrFWf5nnYzNLTLhX-HYd9nrLBSuBK8vHS7UvGDDu85I1Cg_UtpFAfPEv1JbhlRyrYDMvt0rk7OJrXMN2V749weU65O-Tf/s1600/1.jpg" imageanchor="1"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAByfwcL1m5b0nbVBAaFFR13O6pNb42nn18IFd2YcQImE5xFlKrFWf5nnYzNLTLhX-HYd9nrLBSuBK8vHS7UvGDDu85I1Cg_UtpFAfPEv1JbhlRyrYDMvt0rk7OJrXMN2V749weU65O-Tf/s320/1.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Crepes and Strawberries....it definitely does not get better for a morning breakfast! I've been noticing that the local strawberries are starting to pop up at the farmer's market and stores and it made me excited! The fresh summer fruit tastes amazing! Some of our friends grow the best strawberries in town and if you are in this area you should check out their store. <a href="http://www.ungerfarms.com/">http://www.ungerfarms.com/</a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">For this recipe I used a basic crepe recipe from <a href="http://allrecipes.com/Recipe/basic-crepes/Detail.aspx">All Recipes</a>, which was super easy and quick! For our family we always need to make things which are easy to make otherwise it would take forever to feed the 11 in our family! Cut up the strawberries first and then make the crepes!<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>For the Crepes- </strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>What you need</strong>: </div>1 cup all-purpose flour<br />
2 eggs<br />
1/2 cup milk<br />
1/2 cup water<br />
1/4 teaspoon salt<br />
2 tablespoons butter, melted<br />
<br />
<strong>How you do it: </strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. </span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. </span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">When the crepe is done, take it off the pan and fold in a desired amount of strawberries. Sprinkle with powdered sugar and enjoy the sweet and tropical taste of these <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a> Crepes! </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span class="plaincharacterwrap break"><strong>For the Strawberries- </strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><strong>What you need: </strong></span></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">Strawberries</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><a href="http://littleoakfarms.com/passionhoney">PassionHoney</a></span></li>
<li><span class="plaincharacterwrap break">Powdered Sugar</span></li>
</ul><br />
<span class="plaincharacterwrap break"><strong>How you do it: </strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">Cut up the strawberries into a large bowl and add about 1/3 cup of <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a> into the strawberries. Stir it together and set aside for the crepes. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0R1hTs7qvkSm3KEWluPjJoP3rrQWKSj75Q7CQuwEXBupFdXpHnZfmVknmVGlm1nMmGX30keXBH4p0fIFW3yYh7udq3len5blpLm95HRm36BJUd9I7f-vAQpnhYkg6zpQXlvDnrpTkPvc/s1600/Combo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0R1hTs7qvkSm3KEWluPjJoP3rrQWKSj75Q7CQuwEXBupFdXpHnZfmVknmVGlm1nMmGX30keXBH4p0fIFW3yYh7udq3len5blpLm95HRm36BJUd9I7f-vAQpnhYkg6zpQXlvDnrpTkPvc/s320/Combo.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I hope you enjoy this recipe! They taste amazing! Let me know what you think of the strawberries and <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a> combination! </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPBJUR8LhO0ZKwlt1tZpP3mzpEVTyz0t8gOewMf2BUYJiPvf6Z-8G-j_u9IoLYQYM5Fay_BcQjj579SBJ7Y5INCCBRgQhk_Vf-5iMk9RouVUPixBRi4SINWkm2Gg4tCfnjBaCyIzM5P6M/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPBJUR8LhO0ZKwlt1tZpP3mzpEVTyz0t8gOewMf2BUYJiPvf6Z-8G-j_u9IoLYQYM5Fay_BcQjj579SBJ7Y5INCCBRgQhk_Vf-5iMk9RouVUPixBRi4SINWkm2Gg4tCfnjBaCyIzM5P6M/s320/3.jpg" width="214" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">See you next week with an amazing PlumHoney Ginger Cookie! </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>-Sarah</em></div>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-74140019377730564832011-06-08T08:37:00.000-07:002011-06-08T08:37:56.842-07:00Pile of Cookies | CranHoney Spice Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkqsYYDvWZjR1B86vF8u2c49Eg2PVoLRZbKPOIkipufM5OtOaYaW2iW88JZrHif-KZComHSizycsIneBT4yQdzZEfOQcL6i5MYglgru42U0gdspidLfk7uyS5GBa6ue8r7HpfKcJpc1Ae/s1600/1+Small.jpg" imageanchor="1"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkqsYYDvWZjR1B86vF8u2c49Eg2PVoLRZbKPOIkipufM5OtOaYaW2iW88JZrHif-KZComHSizycsIneBT4yQdzZEfOQcL6i5MYglgru42U0gdspidLfk7uyS5GBa6ue8r7HpfKcJpc1Ae/s400/1+Small.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">My friend Candace and her husband came by the Farmer's Market a few weeks ago and told me about this recipe! I was super excited about it and told her to send me the recipe! Since there are a lot of us living in our house when a recipe is amazing it won't last a day! These cookies were gone by the end of the day! I love using honey in recipes because it makes it very moist and melts in your mouth. I hope you enjoy this recipe as much as we all did! </div><br />
<strong><a name='more'></a></strong><div class="separator" style="clear: both; text-align: left;"><strong>What you need: </strong></div><div class="separator" style="clear: both; text-align: left;">1 cup sugar </div>1 cup <a href="http://littleoakfarms.com/cranhoney">CranHoney </a><br />
<div class="separator" style="clear: both; text-align: left;">1 cup butter</div>2 eggs<br />
1 tsp vanilla<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1 tsp ginger<br />
1 1/2 tsp cinnamon<br />
1/4 tsp cloves<br />
4-4 1/2 cups flour or 4 1/2 cups of spelt flour <br />
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<strong>How you do it: </strong>In a pan melt the butter over low heat. Add in the <a href="http://littleoakfarms.com/cranhoney">CranHoney</a> and sugar. Let cool.<br />
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In a small bowl mix together eggs, baking soda, salt and spices. Stir into Butter-<a href="http://littleoakfarms.com/cranhoney">CranHoney</a> mixture.<br />
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Slowly mix in flour until smooth.<br />
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Drop teaspoon sized balls of dough onto pan about 2" apart.<br />
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Bake @ 350 for 8-10 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThTWPGuzqYYzgLndg2nE1BARHvDrzH61Homf8NT-8Le5814KHtoJwa11BpBF2UtQCkMs-wMVZrTTrXuj0i4F8rJ3Y1YpC_S_4ahsXm3SLEnYjtk4omfItl1kH9x65eIx0Wwk3rbIHSX1_/s1600/2SMAL.jpg" imageanchor="1"><strong><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThTWPGuzqYYzgLndg2nE1BARHvDrzH61Homf8NT-8Le5814KHtoJwa11BpBF2UtQCkMs-wMVZrTTrXuj0i4F8rJ3Y1YpC_S_4ahsXm3SLEnYjtk4omfItl1kH9x65eIx0Wwk3rbIHSX1_/s320/2SMAL.jpg" width="320" /></strong></a></div><br />
<div style="text-align: left;"><strong><br />
</strong></div>Did you know that they have found one of the first apiaries (Bee Farm) in Israel? It dated back to around 10 BC! Crazy! You can read more about it here: <a href="http://www.sciencedaily.com/releases/2007/09/070904114558.htm">Science Daily</a> <br />
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Milk is a must with cookies so I encourage you to have some ready when these cookies come out of the oven! <br />
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See you next Wednesday! <br />
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<em>Sarah</em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com1tag:blogger.com,1999:blog-1037150406056353869.post-41531640852294172011-06-01T08:59:00.000-07:002011-06-01T08:59:15.898-07:00Frozen Lavender & Honey Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddJl8OPZFi4UvDPXDADDVRFUPot8CANST7-w0xIho1Kyn4te-b0bCS9V9Fb0p_vAUQaqztYtc3SaNZmQayDbxXAJKbV97yOmxnEaeiPVnoyKfmnD1UDJ9f8WzpA8Ui0TBASiYT0ORSZov/s1600/LavenderHoney+Icecreamsmall.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddJl8OPZFi4UvDPXDADDVRFUPot8CANST7-w0xIho1Kyn4te-b0bCS9V9Fb0p_vAUQaqztYtc3SaNZmQayDbxXAJKbV97yOmxnEaeiPVnoyKfmnD1UDJ9f8WzpA8Ui0TBASiYT0ORSZov/s320/LavenderHoney+Icecreamsmall.jpg" width="214" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">Mhmmm....icecream. Homemade and wonderful! It is very easy to make and tastes amazing!!!</div><div class="separator" style="clear: both; text-align: left;"><strong>What you need: </strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="ingredient first" sizcache="23" sizset="33">1 3/4 cups cold heavy cream</div><div class="ingredient" sizcache="23" sizset="33">2/3 cup <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender & Honey</a> </div><div class="ingredient" sizcache="23" sizset="33">4 large egg yolks</div><div class="ingredient last" sizcache="23" sizset="33"><br />
</div><div class="ingredient first"><strong>How you do it: </strong></div><div class="ingredient first"><br />
</div><div class="ingredient first">In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender Honey</a> to a boil over medium-high and cook 2 minutes.</div><div class="ingredient first"><br />
</div><div class="ingredient first">In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. </div><div class="ingredient first">With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. </div><div class="ingredient first"><br />
</div><div class="ingredient first">Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).</div><div class="step first" sizcache="23" sizset="38"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsTQeeHSDQxNy7Jwe8-xTc4BrWqzCo2eam1fGfbb7LStqRvt8uzH40Mpy5NRVYN9DBYqnHAMgdMqXhdgKZHmdFiRX8QprI0qQqN95g5nuOMDmX2aGcQMqoV-iVQxBOgRPPxykUeK_0iMF/s1600/LavenderHoney+Icecream1.jpg" imageanchor="1"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsTQeeHSDQxNy7Jwe8-xTc4BrWqzCo2eam1fGfbb7LStqRvt8uzH40Mpy5NRVYN9DBYqnHAMgdMqXhdgKZHmdFiRX8QprI0qQqN95g5nuOMDmX2aGcQMqoV-iVQxBOgRPPxykUeK_0iMF/s320/LavenderHoney+Icecream1.jpg" width="320" /></a></div><div style="text-align: left;"><br />
I hope you enjoy this recipe! Serve it with some shortbread or butter cookies! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>Sarah</em><br />
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<em>Recipe adapted from: <a href="http://www.marthastewart.com/332396/frozen-honey-cream">http://www.marthastewart.com/332396/frozen-honey-cream</a></em><br />
</div>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-39988296063632652612011-05-25T09:09:00.000-07:002011-05-25T10:05:56.993-07:00PassionHoney Whole Wheat Lemon Bread<p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NbG88_0SFIj8M-e6ZncNxQoHbgcw2tJcVjYyy66imvNYZ65y_6l93YNHj137LSTVKzRYB5ckEpEb1DwDCdfOqQeTXsRqXypN-ULPpEqfdEIvpqLC-cltTIq0VWARIuWCgzMA-8NCfolo/s1600/Loaf6.jpg"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5610689154121345586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NbG88_0SFIj8M-e6ZncNxQoHbgcw2tJcVjYyy66imvNYZ65y_6l93YNHj137LSTVKzRYB5ckEpEb1DwDCdfOqQeTXsRqXypN-ULPpEqfdEIvpqLC-cltTIq0VWARIuWCgzMA-8NCfolo/s400/Loaf6.jpg" /></a><br /><br /><p align="center">When the bread was rising, I walked outside and looked at some gardening and when I walked back into the house I remembered why I made the bread. It smelled so good and sweet that I was excited to have a slice of the warm bread when it came out of the oven. This recipe was created by my friend Susanna and her sister. They did an amazing job and I love getting the chance to make all sorts of honey recipes with them!<br /><br /><br /><p align="left"><strong>What you need: </strong><br />5 cups of Whole-Wheat Flour (3 cups for initial mix, 2 cups for mix in)<br />2 Tablespoons Dry Yeast <br />2 Teaspoons Salt<br />2 1/4 Cup of Hot Water<br />1/2 Cup <a href="http://littleoakfarms.com/gourmet-honey">PassionHoney<br /></a>3 Tablespoons of Shortening, room temperature<br />1 Tablespoon Lemon Juice<br />Glaze:<br />1/4 Cup of <a href="http://littleoakfarms.com/gourmet-honey">PassionHoney</a><br />1/2 Cup of Vegetable Oil<br />Grease 2 large 9x5 inch pans, set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvJAwRzOAH4l5HQvxniPZb3yG1OuzImnzq0xgj_jiLBvQaQ59oQ2qFu2TL7_4FkLEn_YdbhzFkyqfieOLF3wHvn0MUi0th6bHwOMg9Q0mMqEWmdr3Aj-KPjKdrFDJgC1n16xQqBKGoXC_/s1600/Loaf1.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5610687667795621106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvJAwRzOAH4l5HQvxniPZb3yG1OuzImnzq0xgj_jiLBvQaQ59oQ2qFu2TL7_4FkLEn_YdbhzFkyqfieOLF3wHvn0MUi0th6bHwOMg9Q0mMqEWmdr3Aj-KPjKdrFDJgC1n16xQqBKGoXC_/s320/Loaf1.jpg" /></a><br /><strong>How you do it:</strong><br /></p><br /><p align="left">In a large mixing bowl, combine the 3 cups of flour, yeast, salt, hot water, <a href="http://littleoakfarms.com/gourmet-honey">PassionHoney, </a>shortening, and lemon juice. Stir briskly with a wooden spoon to blend. Add in 1 more cup of flour. Beat for 1 minute. The batter should be thick and rubber-like, and you should be able to pull it away from the spoon in strands. If it does not, add in another cup of flour or until the dough is moist and elastic.<br /><br /><br /><p align="left">If kneading by hand, turn the dough onto a floured surface and knead with the rhythmic motion of push-turn-fold for about 10 minutes. Occasionally, change the kneading rhythm by throwing the dough down hard against the work surface. If using the dough hook, knead for about 10 minutes, adding flour if the dough sticks to the sides of the bowl.<br /><br /><br /><p align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekug7JwA-VJ8_R1FwL1-prlHP4KwTFhFoI7gMNnJVmzEWLtReM5O0DOP3ZQi6hvW4iFcEvrdR-0D29BXT-YqiWO0j64fsjVqBmiI6Ea_pVVSmH1MaNpgFV24qHMSNIbw7scVXQ4CXhyW3/s1600/Loaf2.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5610687848018220754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekug7JwA-VJ8_R1FwL1-prlHP4KwTFhFoI7gMNnJVmzEWLtReM5O0DOP3ZQi6hvW4iFcEvrdR-0D29BXT-YqiWO0j64fsjVqBmiI6Ea_pVVSmH1MaNpgFV24qHMSNIbw7scVXQ4CXhyW3/s320/Loaf2.jpg" /></a><br />Form each loaf by pressing a ball under your palms or with a rolling pin into flat oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tight to seal, tuck under the ends, and place in the pan. Brush the surface with the glaze of <a href="http://littleoakfarms.com/gourmet-honey">PassionHoney</a> and vegetable oil.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcQ-U9gQn1zAiN_3gSvUR9gLSqY1wWzNPI1QoYg9uUuaBozPNThL8DeWTd9OJ5BjrFiJwy4chSR7AS4RcljRtofzZbd0w8EGqjGRL6jPgo3JjqV8zPw4Quip36JHaonh2-7fQwaMULMcs/s1600/Loaf4.jpg"><img style="WIDTH: 214px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5610688689282993490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcQ-U9gQn1zAiN_3gSvUR9gLSqY1wWzNPI1QoYg9uUuaBozPNThL8DeWTd9OJ5BjrFiJwy4chSR7AS4RcljRtofzZbd0w8EGqjGRL6jPgo3JjqV8zPw4Quip36JHaonh2-7fQwaMULMcs/s320/Loaf4.jpg" /></a><br />Place the pans in the refrigerator for 2 to 24 hours to double the volume. Letting the pans rise in the refrigerator lets the bread rise slowly and increases the lemon and honey flavors. The bread can also be left to rise in a warm place for 45 minutes or 1 hour.<br /><br /><br /><p align="left">If rise in the refrigerator, remove the bread pans from the refrigerator and let warm to room temperature while the oven heats to 400* F. If risen in a warm place at room temperature, the bread can be placed into the oven as soon as it is done preheating.<br /><br /><br /><p align="left">Bake on the low rack for about 25 minutes. When the loaves are brown and tapping the bottom crust yields a hard, hollow sound when they are done. If not, return the loaves to their pans, and let cook for another 10 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGB9jhVoFQKkpFnmE5RjZbmacsOP_oJOMYofmY3crzz-BkHPiRXaFl71gtRnXbUA3Yf-GCLXpKLznehSn_AisGVKpqwJkdehImZT5tP-Bra5_M8_cIw48r0QBU1KP2ROKRsoNeroyRAASv/s1600/Loaf5.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5610688899320160962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGB9jhVoFQKkpFnmE5RjZbmacsOP_oJOMYofmY3crzz-BkHPiRXaFl71gtRnXbUA3Yf-GCLXpKLznehSn_AisGVKpqwJkdehImZT5tP-Bra5_M8_cIw48r0QBU1KP2ROKRsoNeroyRAASv/s320/Loaf5.jpg" /></a><br />It was amazing! Everyone in our house loved the bread and is excited to have this recipe added to our family cookbook! Give it a try and let us know what YOUR family thinks about it!<br /><br /><br /><br /><em>Sarah</em><br /></p>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com2tag:blogger.com,1999:blog-1037150406056353869.post-78037158212434879592011-05-18T09:31:00.000-07:002011-05-18T09:52:17.364-07:00PlumHoney Fruit Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b6vNofIW2sGF6Mk0O_WG1SEyO-0hbgohV9kYo9fkSqlWSWI161DCiRjzkQRyuvyrj9wMgNB8xlxUKCGvXKpqNe2VBwZjOpH8ZSwEB7OkICPCg0owtVhv99lcdtLGTtL9FaXqx3CGBvzD/s1600/PlumHoney+Fruit+dip.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 267px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5608095278381049938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b6vNofIW2sGF6Mk0O_WG1SEyO-0hbgohV9kYo9fkSqlWSWI161DCiRjzkQRyuvyrj9wMgNB8xlxUKCGvXKpqNe2VBwZjOpH8ZSwEB7OkICPCg0owtVhv99lcdtLGTtL9FaXqx3CGBvzD/s400/PlumHoney+Fruit+dip.jpg" /></a><br /><br /><br /><br />Mhmmm...this was an fast recipe to make and it tastes amazing! I used apples as the fruit, but feel free to use pineapple, strawberries, mangos, or any other fruit!<br /><br /><br /><br /><br /><strong>What you need: </strong><br />2 cups of yogurt (I used Greek!)<br />1/3 cup of <a href="http://littleoakfarms.com/plumhoney">PlumHoney</a><br />1/2 tsp of cinnamon (feel free to change up the spice to whatever you like best!))<br /><br /><br /><br /><br /><strong></strong><br /><strong>How you do it:</strong><br />Blend the yogurt and <a href="http://littleoakfarms.com/plumhoney">PlumHoney</a> in a mixer for about 30 seconds or until it is well mixed.<br />Add in the cinnamon and blend in with the honey and yogurt.<br /><br />Put it in a dish and serve with your favorite fruit!<br /><br /><br />My nephew loves to try all the recipes when I am done taking photos!<br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SyQlPRvbXdWwhXyKn6sU5zVsxNSb8VmbSXy9cY8KuYh23OwZQqbIuQNeb7L0Kw2siOrcBjCHdvAPrj2H4ezaMfbKXHQD9hmLyJLyTeD0UgkDcAIfOSVg3ZeAgZl6eNo1HsGcskL6AtL9/s1600/Luke.jpg"><img style="WIDTH: 214px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5608099130378174802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SyQlPRvbXdWwhXyKn6sU5zVsxNSb8VmbSXy9cY8KuYh23OwZQqbIuQNeb7L0Kw2siOrcBjCHdvAPrj2H4ezaMfbKXHQD9hmLyJLyTeD0UgkDcAIfOSVg3ZeAgZl6eNo1HsGcskL6AtL9/s320/Luke.jpg" /></a><br /><br /><br /><p align="left"><em>Sarah</em><br /></p>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com2tag:blogger.com,1999:blog-1037150406056353869.post-66566579390957856172011-05-11T16:35:00.000-07:002011-05-13T13:34:55.987-07:00Honey Biscotti<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOmBmNp1aE2BIrcxoVWRIhu-HEKP7I3XM3Rkt44cBQ7Q6-nScQ1ZH9wzN_DHtTAkVkZSnxNIOIlN4YQbFfnq6X1xzxA-giaPxuyCC7cvCehVdLdKdxubXbp4OsbNrNtRIrotaFTIagPdQ/s1600/Lavender+Biscotti1.jpg"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605608743448873138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOmBmNp1aE2BIrcxoVWRIhu-HEKP7I3XM3Rkt44cBQ7Q6-nScQ1ZH9wzN_DHtTAkVkZSnxNIOIlN4YQbFfnq6X1xzxA-giaPxuyCC7cvCehVdLdKdxubXbp4OsbNrNtRIrotaFTIagPdQ/s400/Lavender+Biscotti1.jpg" /></a></p><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyFGvlGFCeJMSh-0xbnjFDHB7TBJ805xWledOXjUy5JHmvgKb9X-KAtKy3KcHEjF067SAXyo5weBF97oJZaBUCfmTsccdL-CVqP32q85A8haKIEtp7lTlRY5GcOzwL0UsZiokx2xffoQQ/s1600/CranHoney+Biscott2.jpg"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605608737591414930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyFGvlGFCeJMSh-0xbnjFDHB7TBJ805xWledOXjUy5JHmvgKb9X-KAtKy3KcHEjF067SAXyo5weBF97oJZaBUCfmTsccdL-CVqP32q85A8haKIEtp7lTlRY5GcOzwL0UsZiokx2xffoQQ/s400/CranHoney+Biscott2.jpg" /></a></div>Our good friend Lizzy came up to the farm and baked us these amazing biscotti! We made some that use our <a href="http://littleoakfarms.com/cranhoney">CranHoney </a>and then some with our <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender Honey</a>! They were amazing! Here is the recipe for both:<br /><br /><em><strong>CranHoney Orange Biscotti</strong></em><em><br />What you need:<br />1 1/4 cup Almond Flour<br />1 tablespoon Arrowroot Powder or Cornstarch<br />1/4 teaspoon Sea Salt<br />1/4 teaspoon baking soda<br />1/4 cup of <a href="http://littleoakfarms.com/cranhoney">CranHoney</a><br />2 teaspoon orange zest<br />1/4 cup of dried cranberries<br />1/4 cup of pistachios or macadamia nuts (we used macadamia nuts!)<br /></em><em><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslH7CT7BbIQYM5wdPU-9X8kT2IKNuc9FCK4QjJVb12hgQhwFG1PFa4zQivSdLoJuEV3JFwQ-xYi9j-SqyOul9q6fHOgf-2zUlwUE2q8ZQ_LOnwbgGTQ1423eZGXUQFET_lTZIAuv1kAab/s1600/Ingredientsi.jpg"><img style="WIDTH: 320px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605607841852348098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslH7CT7BbIQYM5wdPU-9X8kT2IKNuc9FCK4QjJVb12hgQhwFG1PFa4zQivSdLoJuEV3JFwQ-xYi9j-SqyOul9q6fHOgf-2zUlwUE2q8ZQ_LOnwbgGTQ1423eZGXUQFET_lTZIAuv1kAab/s320/Ingredientsi.jpg" /></a></p><strong>How to make it: </strong></em><br /><em>1. In a food processor, combine almond flour, cornstarch, salt, and baking soda.<br />2. Pulse until well combined.<br />3. Add </em><a href="http://littleoakfarms.com/cranhoney"><em>CranHoney</em></a><em>, Dried Cranberries, and Macadamia Nuts.<br />4. Form into 2 "logs" on a baking sheet that has parchment paper on it.<br />5. Bake at 350 degrees for 15 minutes, then remove from oven. Cool for 20-60 minutes.<br /></em><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFf-A6j7KR_3tmsMn4rxrebRaAQueIclO6i2ZPjFFtZvwSdWmtL_P6_u5IvbsPtwENeEpHh4MaVszjwm0tB_VXM0n3w4JAvd0nJNOYUx9y8PMklEbZzDSHOcbOb0NQlmiuK1QMPuNGGWo2/s1600/IMG_4821_1331.JPG"><em><img style="WIDTH: 134px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605610006634933042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFf-A6j7KR_3tmsMn4rxrebRaAQueIclO6i2ZPjFFtZvwSdWmtL_P6_u5IvbsPtwENeEpHh4MaVszjwm0tB_VXM0n3w4JAvd0nJNOYUx9y8PMklEbZzDSHOcbOb0NQlmiuK1QMPuNGGWo2/s200/IMG_4821_1331.JPG" /></em></a></p><em>6. Cut the logs into 1/2 inch slices.<br /></em><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHHE6k0HT1uSn5SjiRDGW5slqVmqlPm7LAMqzodL4lAVLth8mfMZTop_vQW1o6BMmmcohfUb6bEew0HjpT_YWgMc-aXF1ixAwkpkZunP6w7aALoMSUV8LycV1i8vYjZtA88h_IQ7WBMu0/s1600/cutting.jpg"><em><img style="WIDTH: 200px; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605610836156571586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHHE6k0HT1uSn5SjiRDGW5slqVmqlPm7LAMqzodL4lAVLth8mfMZTop_vQW1o6BMmmcohfUb6bEew0HjpT_YWgMc-aXF1ixAwkpkZunP6w7aALoMSUV8LycV1i8vYjZtA88h_IQ7WBMu0/s200/cutting.jpg" /></em></a></p><br /><p align="left"><em>7. Spread slices back onto the baking sheet and bake at 300 degrees for 12-15 minutes.<br />8. Remove from oven and allow to cool. The more they cool the crispier they will become. </em></p><br /><br /><p align="left">To make the <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender Honey </a>Biscotti, change out the Dried Cranberries for the same amount of Coconut. Also, change out the <a href="http://littleoakfarms.com/cranhoney">CranHoney</a> for <a href="http://littleoakfarms.com/gourmet-honey/lavenhoney-12-oz">Lavender Honey!<br /></a><br />After they have cooled completely enjoy them with your favorite tea or coffee! Or you can also eat them just as they are!<br /></p><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOZwooS8QItZijvTUtyFH1B0XyP7k4J642B5qY5k3Kx9UoPgE0XsZ1pm26emBmixOBrjjApQsaQ-dOEVjD9gS-ZKbfwxJnxO38VDXh9L64SygCEWvR3VP9vPg3kH3eV5hxhx-t-rVxdDw/s1600/TeaBiscotti.jpg"><em><img style="WIDTH: 400px; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605608089165522402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOZwooS8QItZijvTUtyFH1B0XyP7k4J642B5qY5k3Kx9UoPgE0XsZ1pm26emBmixOBrjjApQsaQ-dOEVjD9gS-ZKbfwxJnxO38VDXh9L64SygCEWvR3VP9vPg3kH3eV5hxhx-t-rVxdDw/s400/TeaBiscotti.jpg" /></em></a></p><br /><p><em>-Sarah and Lizzy (guest chef)<br /></em></p><br /><p><em>Adapted from: <a href="http://www.elanaspantry.com/cranberry-orange-biscotti/">Elana's Pantry</a></p></em>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-70821904759982269622011-05-06T10:09:00.000-07:002011-05-06T10:26:45.360-07:00Friday Store Highlight!This week we are actually highlighting the <A href="http://www.beavertonfarmersmarket.com/">Beaverton Farmer's Market</A>! We have been attending this market for many years and always look forward to each new season! This year is going to be an exciting one because we will be selling the honey sticks in the new easy to-go boxes and will be introducing the new <A href="http://littleoakfarms.com/gourmet-honey">Lavender Honey </A>Label in a few weeks!<br /><br />Stop by for a free sample of our <A href="http://littleoakfarms.com/">honey</A> and a chance to experience the market! The food and atmosphere is always amazing! There is over 100 vendors and booths!<br /><br />The market starts this Saturday and is from 8:00am-1:30pm!<br /><br /><br /><br /><br /><P align=center><A href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOp707KYre9lEzlnieZSomRYSd97bSqk39748Oiy96bFP68JSboYKAQn7UGLJMc6natmewuNbdP3C49KOX7CjeGhgDqKAH6hQ-PoRHtXNbjMLuBHTq2j8i34V0kVMTB2uG8FEafOXYoWyA/s1600/IMG_3760.JPG"><IMG style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id=BLOGGER_PHOTO_ID_5603653195793623746 border=0 alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOp707KYre9lEzlnieZSomRYSd97bSqk39748Oiy96bFP68JSboYKAQn7UGLJMc6natmewuNbdP3C49KOX7CjeGhgDqKAH6hQ-PoRHtXNbjMLuBHTq2j8i34V0kVMTB2uG8FEafOXYoWyA/s320/IMG_3760.JPG"></A></P><br />This photo is of some tomatoes that were sold last year at the booth next to ours! There are a lot of good fruits and vegetables that will be arriving at the market this summer! Come and check them out!<br /><br /><A href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTXEV29VwWVh9SJb12GgoT3dpHc_R6wb6N_PlqWt9ckO5jL0_cwxDx7LmYDGUGa3RQ6vZJy6cxFOGTss5vNLazuS9mPFh62vVEMJNOs2KLhlFPcvRFW5d8yrWo29woawDKsGJFwzqSIkJ/s1600/IMG_3757.JPG"></A><br /><br /><EM></EM><br /><br /><br /><P align=left><EM>Sarah</EM></P>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0tag:blogger.com,1999:blog-1037150406056353869.post-76987926691689486472011-05-04T09:42:00.000-07:002011-05-04T10:13:40.089-07:00PassionHoney Buttercream Cupcakes<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMGPbr4Z7GH2K3VC-PYmdELJZKQkUFi8ateClrvjBAeK0dHtod7kThb5TJnJLK0mUiY97tBNBYTuxyqsC3XftlExZYtgcWZcKemirk8dJTKoPMPobL4J576SiAGmLFgyTrR_6D6ny2nva/s1600/PassionHoney.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 267px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5602903060394931650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMGPbr4Z7GH2K3VC-PYmdELJZKQkUFi8ateClrvjBAeK0dHtod7kThb5TJnJLK0mUiY97tBNBYTuxyqsC3XftlExZYtgcWZcKemirk8dJTKoPMPobL4J576SiAGmLFgyTrR_6D6ny2nva/s400/PassionHoney.jpg" /></a> </p><br /><p></p><br /><p><strong><span style="font-size:130%;">What you need: </span></strong><br />1 1/2 cup all purpose flour, sifted with 1 teaspoon baking powder and 1/2 teaspoon of baking soda<br />2 large eggs<br />1/2 cup of white sugar<br />1/2 cup of <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a><br />1/3 cup of unsalted butter, melted in microwave, then slightly cooled<br />1/3 cup of whole milk<br />Frosting:<br />1/2 cup of butter or margarine, softened<br />2 1/2 cup confectioner's sugar<br />3 tablespoons <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a><br />1 teaspoon cinnamon<br /><br /></p><br /><br /><br /><p>How To Make It:<br />1. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius).<br />2.Line muffin tin cups with liners and spray with oil.<br />3. Beat eggs using a hand mixer. Gradually add the follwoing ingredients, one by one, and keep mixing until blended: sugar, <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a>, butter, and finally milk.<br />4. Gradually sitr in flour mixture and mix with a fork just until incorporated.<br />5. Fill muffin tin cups only half full.<br />6. Bake 20-25 minutes, or until a toothpick inserted in middle comes out clean.<br />7. Cool in pan about 10 minutes, then remove and place on a wire rack to cool completely.<br /><br />Buttercream frosting:<br />1. Cream butter in mixer for 1-2 minutes until fluffy.<br />2. Slowly add 1 cup sugar and beat until smooth.<br />3. Add <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a> and cinnamon and mix until combined.<br />4. Add remaining confectioners' sugar, 1/2 cup at a time, and beat until well incorporated.<br />5. Add 1 tablespoon of cream at a time, and mix at medium-high speed until light and fluffy.<br />6. Add more cream or sugar as necessary to achieve proper consistency.<br />Makes around 18 cupcakes<br /></p><br /><br />This recipe was created by my mom this week! She is a fantastic cook and did an amazing job with this recipe! We all loved the tangy taste of <a href="http://littleoakfarms.com/passionhoney">PassionHoney</a> in both the cupcakes and frosting! It tastes very light and fluffy! The cinnamon on top added a nice taste and look to the cupcakes! We tripled the batch for an event that we were providing the desserts for and speaking at! Everyone loved them! Feel free to try them out and let us know what YOU think about them!<br /><br /><br /><br /><span style="font-family:lucida grande;"><em>Sarah</em></span><br /><br /><br /><br /><span style="font-size:78%;">Recipes Adapted from: Blogger for Hire, Mini Baker, and Love and Olive Oil<br /></span>Sarahhttp://www.blogger.com/profile/05534908095035314031noreply@blogger.com0