Little Oak Farms Kitchen

St. Patricks Day Cookies | PassionHoney Buttercream Frosting

2012-03-01T09:06:00.000-08:00

A 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 Tasty Kitchen's frosting recipe.

Make your favorite sugar cookie recipe and then follow these instructions for the buttercream frosting.

What you need:

½ cups Unsalted Butter, At Room Temperature

4 Tablespoons PassionHoney

2 cups Powdered Sugar

1 Tablespoon Heavy Cream

Green Coloring

How you do it:

In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.

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.

Add another cup of powdered sugar, again mixing on low speed to incorporate.

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.

You may need to add additional powdered sugar as needed for desired consistency.

Hope you enjoy!

Sarah

Fall | CranHoney Apple Chips

2011-11-17T16:57:00.001-08:00

I 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 CranHoney.

CranHoney Apple Chips

What you need:
2 cups of sugar
1 cup water
1/4 cup of CranHoney
1/4 cup plus 4 Tablespoons lemon juice
3 Apples (Your choice, I chose Gala)

How you do it:

1. Preheat oven to 200*. Line 2 baking sheets with parchment paper. Set aside.

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.

3. Fill a large bowl with cool water and add the extra lemon juice to it.

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.

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.

6. Carefully remove the apples and store up to 1 week.

Hope you enjoy!

Sarah

Recipe adapted from Autumn Cottage Magazine

Fall | Mandy's Chili

2011-11-09T12:14:00.000-08:00

Here 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!

What you need:
1lb of ground beef
Garlic powder
Salt and pepper
3 cans diced tomatoes
2 cans stewed tomatoes
2 cans red kidney beans (RINSE!)
1 package of chili seasoning
½ bottle of plum honey

How you do it:

1. Cook beef all the way through. Sprinkle with garlic powder, salt and pepper while cooking.

2. Combine the rest of ingredients in a slow cooker. Make sure to rinse the kidney beans. Add meat when after it has browned.

3.Cook on low for 6-8 hours or high for 4-6 hours in slow cooker, stirring occasionally.

4.Serve with sides (chopped onion, cheese, sour cream, and tortilla chips).

Sarah

Harvest Time | Grandma's Plum Cake

2011-10-20T15:42:00.000-07:00

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:

"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!

What you need:
1 1/3 cup mixed bisquick
1 cup milk
1/2 cup brown sugar
2 tablespoons of Cinnamon
1/2 cup PlumHoney
1/4 cup of condensed milk

How you do it:

1. Wash 2 lbs of Plums

2. Slice in half and remove pits

3. Spread bisquick in the bottom of the pan

4. Place the halved plums in the pan on their side until the pan is full.

5. Sprinkle on the cinnamon.

6. Spread on the brown sugar.

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.

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.

9. Eat with icecream of just by itself! :-)

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!

At the Dahlia Festival with my Grandma!

Sarah

*came from the Oregon Prunes are Plum Good article by the Oregon Processed Prune and Plum Growers Association.

PassionHoney Chicken Salad

2011-09-28T09:56:00.000-07:00

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. :-)

What you need:

4 cups cooked chicken, diced.
3 celery ribs, chopped (like the photo above)
1 cup dried cranberries
1/2 cup toasted pecans
1 1/2 cup of mayonnaise
1/ 3 cup of PassionHoney
dash of salt
dash of pepper (or more, I love adding more pepper)

Lettuce or green salad mix

How you do it:

1. Chop celery
2. Cook chicken, dice (you can do this early in the day and just leave it in the fridge till you need it.)
3. Chop pecans
4. Combine chicken, celery, cranberries, pecans, and PassionHoney in a bowl. Set aside.
5. Stir together mayo, salt, and pepper. Combine with chicken and stir together.
6. Put it on some lettuce or a green salad mix.

Enjoy!

Sarah

CranHoney-Apple Cake

2011-09-21T16:47:00.000-07:00

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.

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.

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.

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.

From our farm to your house, enjoy!

Elizabeth

CranHoney-Apple Cake

Yield: Makes 1 (10-inch) cake

Ingredients

1 cup chopped pecans, divided

1 cup sugar

1 cup vegetable oil

1/2 cup CranHoney

3 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 cups chopped Golden Delicious apples

CranHoney Sauce (recipe below)

Vanilla ice cream (optional)

Preparation

Grease and flour a 12-cup Bundt pain; sprinkle bottom of pan with 1/4 cup pecans. Set aside.

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.

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.

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.

Heat remaining CranHoney Sauce. Drizzle over a slice of cake and, if desired, ice cream.

Honey-Apple Cake recipe adapted from: Southern Living - September 1999

CranHoney Sauce

Yield: Makes 1 1/2 cups

Ingredients

1 cup firmly packed brown sugar

1/2 cup butter or margarine

1/4 cup CranHoney

1/4 cup milk

Preparation

Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil, stirring constantly, for 2 minutes.

Honey-Apple Cake recipe adapted from: Southern Living - September 1999

CranHoney Popcorn Snacks

2011-09-14T06:00:00.000-07:00

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: eatingwell and we decided to make some with our CranHoney.

We all hope you enjoy these as much as we all did!

What you need:
1/4 cup of CranHoney
1/4 cup of Peanut Butter
1/4 cup of Craisins
1/4 cup of Dried Apples, chopped
1/4 cup of Cashews, chopped

6 cups of popped corn

How you do it:

Make 6 cups of popcorn, set aside. *make sure that the kernels that don't pop are taken out

Line a baking sheet with parchment paper. Fill a bowl full of ice water.

In a small bowl combine Craisins, Dried Apples, and Cashews. Set aside.

In a stovetop pan, heat up the CranHoney and Peanut Butter on medium heat. Stir constantly. Once it starts to bubble, stir for another 15 seconds.

Pour the CranHoney mixture over the 6 cups of popcorn. Make sure all the popcorn gets coated. Once coated, blend in the Craisin Mixture.

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.

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. :-)

I hope you enjoy this recipe!

Sarah

Wild Blackberry | Jam + Crisp

2011-09-07T09:46:00.000-07:00

Wild 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!

Wild Blackberry PassionHoney Jam

For 9 pints

What you need:

16 cups of berries
2-4 cups of PassionHoney

( I used 3 cups honey)
1 pkt. pomona’s pectin powder
1/2 cup calcium powder water
(this is 1/2 c. water with the calcium powder pkt. stirred in)

How you do it:

Step 1: Measured berries out into large stock pot.
Then crushed with a potato masher to break up and expose juice.

Step 2: Stir in the calcium water.
** Note – that the calcium powder comes in the box of pectin.

Step 3: Measure out the honey into a separate bowl.
Stir in the pectin powder and set aside.

Step 4: Bring the fruit / juice to a boil. Now stir in the honey pectin mix.
Stirring vigorously for 2 minutes while the pectin dissolves into the fruit.Remove the spoon and let it all come back to a boil, then remove from the heat.

Step 5: Fill the jars to 1/4 inch from the top.
Wipe the lip clean.
Put the hot lid on using a tong to grab, then screw on a ring very tightly.

Step 6: Last step is to seal with a water bath for 10 minutes.

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.

Adapted from: http://seedsofnutrition.com/?p=6391

Wild Blackberry PassionHoney Crisp

Prep Time: 15 minutes

Cook Time: 45 Minutes

What you need:

6 cups blackberries

1/4 cup PassionHoney

2 Tbsp. lemon juice

1 1/2 Tbsp tapioca flour (optional)

1 cup oats

3/4 cup flour

1/4 cup sugar

1/2 tsp. salt

1/2 cup butter, cut into pieces

How you do it:

Preheat oven to 350. In a 2-quart baking dish (I used small custard cups to make individual crisps) combine blackberries, PassionHoney, lemon juice, and tapioca. Toss to thoroughly combine.

Put oats, flour, sugar, and salt in a food processor. Pulse several times to combine. Add butter and pulse until well combined.

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.

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.

Adapted from: http://localfoods.about.com/od/crispscobblers/r/blackberryhoneycrisp.htm

I hope you all enjoy these recipes! Check back next week for a Cranberry Recipe! :-)

Sarah

Taste | Grilled Peaches and PlumHoney

2011-09-01T13:43:00.000-07:00

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.

What you need:

1/4 cup PlumHoney
2 teaspoons Dijon mustard
1 teaspoon horseradish
6 firm, ripe peaches, halved
Vegetable cooking spray

How you do it:

1. Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.

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.

Adapted from: http://www.myrecipes.com/recipe/grilled-peaches-jezebel-10000001646471/

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!

Sarah

Sweet | Fresh PassionHoney Lemonade

2011-08-24T08:33:00.000-07:00

90 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.

What you need:
1/2 cup PassionHoney
1 1/2 cups steaming hot water
1 cup fresh lemon juice {4-5 lemons, depending on size}
Ice cubes for serving

How you do it:

In a heatproof 1-quart pitcher or bowl, combine the PassionHoney and hot water and stir until the honey is dissolved.
Stir in the lemon juice.
Add in ice cubes (About 2 cups)
Let cool for at least 10 minutes or cover and refrigerate until ready to serve.
Pour into ice-filled glasses.
Drink up!

Slightly Adapted from emilylevenson

If you need it a little sweeter add in a little more honey. Enjoy!

Sarah

Summer | PassionHoney Smoothie

2011-08-10T10:09:00.000-07:00

Ohh 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.

Also, if you like it thicker add in more fruit. If you like it thinner, take out some. Hope you enjoy this recipe!

If you have a summer recipe that uses honey let me know and we'll give it a try!

Sarah

Contrast | CranHoney Raspberry Scones

2011-07-20T08:00:00.000-07:00

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 Smitten Kitchen and saw the Raspberry Scone recipe she posted today and knew that I needed to try it with the fresh raspberries and our CranHoney.

What you need:
1 cup (120 grams) whole wheat flour
1 1/2 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/8 cup (50 grams) granulated sugar
1/8 cup of CranHoney
1/2 teaspoon table salt
6 tablespoons cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream
1 bag of vanilla chips.

How you do it:
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.

With a pastry blender: 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 CranHoney into the mixture.

Without a pastry blender: 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 CranHoney.

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.

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 CranHoney so use extra flour if necessary.

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.

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.

After the scones cool for a little while drizzle with melted white vanilla chips.

Adapted by: Smitten Kitchen

Hope you all enjoy this amazing scone recipe! Try it with you favorite tea!

Sarah

Herbs | Lavender & Honey Cupcakes

2011-07-14T09:23:00.000-07:00

I'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.

My friend Natalie came up with this idea for a recipe and made the cupcakes. She is very creative and had fun using the Lavender Honey! I hope you enjoy this recipe as much as we all did!

What you need:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup Lavender Honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

How you do it:
Preheat oven to 350°F. Generously grease cupcake pan(s) with non-stick cooking spray.

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, Lavender Honey, 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.)

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.

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).

Bake until cupcake tests done, that is, it springs back when you gently touch the cake center. Bake for about 20 minutes.

Let cupcakes stand fifteen minutes before removing from pan.

For the frosting, use your favorite brand and spread on top. Sprinkle with culinary lavender and enjoy!

Adapted from Smitten Kitchen and Marcy Goldman’s Treasure of Jewish Holiday Baking

If you have any good ideas for the Lavender Honey, let me know!

Sarah

Cinnamon| CranHoney Apple Pie

2011-07-06T08:34:00.000-07:00

Ohh the sweet taste of apple pie on a summer night is a taste that we will always love! My friend Courtney baked this CranHoney Apple Pie for a send-off party for my sister who was headed overseas. It tasted amazing and so here is the recipe!

Crust:- Puff pastry or other crust you normally use for pies.

Filling:- 5-6 cups sliced Granny Smith Apples
- 2 Tbsp all-purpose flour
- 2 Tbsp granulated white sugar
- 1tsp ground cinnamon
- 1/4 cup margarine or butter (1/2 stick) melted and cooled to room temperature
- 1/2 cup CranHoney

Streusel Topping:- 1/2 cup all-purpose flour
- 2 Tbsp granulated white sugar
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
-1/4 cut cold margarine or butter

Preparation: Preheat oven to 350

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.

Filling: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.

Topping: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.

Toss the apples again and evenly distribute them in the pie dish, then top with the streusel topping.

Bake for 1 hour, or until the apples are tender

Serve with whipped cream or ice cream!

Thanks again Courtney! :-)

Sarah

If you have a recipe or product you would like me to try send me an email at: sarah@littleoakfarms.com

Spice | PlumHoney and Ginger Cookies

2011-06-22T09:37:00.000-07:00

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 PlumHoney, but then when we started making the recipe we thought that we should just completely switch out the molasses with the PlumHoney...It turned out amazing and everyone loved them!

What you need:
3/4 cup of oil
1 Cup Sugar
1/3 Cup PlumHoney
2 Eggs
2 1/2 Cups Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Ground Cloves
1/2 tsp. Ground Ginger
1 tsp. Cinnamon
Addtional flour and sugar for rolling

How you do it:
Preheat the oven to 350 degrees. In a small bowl, combine flour, baking soda, salt, cloves, ginger, and cinnamon. Set aside.

In a medium sized bowl stir together the oil and sugar. Mix in the PlumHoney and eggs. Once it is mixed, add the dry ingredients. If needed, add in a little more flour if it looks to sticky.

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.

adapted from My Romantic Home

-Sarah

By the way, if you have a product you would like me to try with our honey send me an email at: sarah@littleoakfarms.com

Strawberries and Honey | PassionHoney Strawberry Crepes

2011-06-15T09:21:00.000-07:00

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. http://www.ungerfarms.com/

For this recipe I used a basic crepe recipe from All Recipes, 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!

For the Crepes-

What you need:

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

How you do it:

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.

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.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

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 PassionHoney Crepes!

For the Strawberries-

What you need:

Strawberries
PassionHoney
Powdered Sugar

How you do it:

Cut up the strawberries into a large bowl and add about 1/3 cup of PassionHoney into the strawberries. Stir it together and set aside for the crepes.

I hope you enjoy this recipe! They taste amazing! Let me know what you think of the strawberries and PassionHoney combination!

See you next week with an amazing PlumHoney Ginger Cookie!

-Sarah

Pile of Cookies | CranHoney Spice Cookies

2011-06-08T08:37:00.000-07:00

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!

What you need:

1 cup sugar

1 cup CranHoney

1 cup butter

2 eggs
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp cloves
4-4 1/2 cups flour or 4 1/2 cups of spelt flour

How you do it: In a pan melt the butter over low heat. Add in the CranHoney and sugar. Let cool.

In a small bowl mix together eggs, baking soda, salt and spices. Stir into Butter-CranHoney mixture.

Slowly mix in flour until smooth.

Drop teaspoon sized balls of dough onto pan about 2" apart.

Bake @ 350 for 8-10 minutes.

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: Science Daily

Milk is a must with cookies so I encourage you to have some ready when these cookies come out of the oven!

See you next Wednesday!

Sarah

Frozen Lavender & Honey Cream

2011-06-01T08:59:00.000-07:00

Mhmmm....icecream. Homemade and wonderful! It is very easy to make and tastes amazing!!!

What you need:

1 3/4 cups cold heavy cream

2/3 cup Lavender & Honey

4 large egg yolks

How you do it:

In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring Lavender Honey to a boil over medium-high and cook 2 minutes.

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.

With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan.

Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

I hope you enjoy this recipe! Serve it with some shortbread or butter cookies!

Sarah

Recipe adapted from: http://www.marthastewart.com/332396/frozen-honey-cream

PassionHoney Whole Wheat Lemon Bread

2011-05-25T09:09:00.000-07:00

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!

What you need:
5 cups of Whole-Wheat Flour (3 cups for initial mix, 2 cups for mix in)
2 Tablespoons Dry Yeast
2 Teaspoons Salt
2 1/4 Cup of Hot Water
1/2 Cup PassionHoney
3 Tablespoons of Shortening, room temperature
1 Tablespoon Lemon Juice
Glaze:
1/4 Cup of PassionHoney
1/2 Cup of Vegetable Oil
Grease 2 large 9x5 inch pans, set aside.

How you do it:

In a large mixing bowl, combine the 3 cups of flour, yeast, salt, hot water, PassionHoney, 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.

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.

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 PassionHoney and vegetable oil.

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.

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.

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.

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!

Sarah

PlumHoney Fruit Dip

2011-05-18T09:31:00.000-07:00

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!

What you need:
2 cups of yogurt (I used Greek!)
1/3 cup of PlumHoney
1/2 tsp of cinnamon (feel free to change up the spice to whatever you like best!))

How you do it:
Blend the yogurt and PlumHoney in a mixer for about 30 seconds or until it is well mixed.
Add in the cinnamon and blend in with the honey and yogurt.

Put it in a dish and serve with your favorite fruit!

My nephew loves to try all the recipes when I am done taking photos!

Sarah

Honey Biscotti

2011-05-11T16:35:00.000-07:00

Our good friend Lizzy came up to the farm and baked us these amazing biscotti! We made some that use our CranHoney and then some with our Lavender Honey! They were amazing! Here is the recipe for both:

CranHoney Orange Biscotti
What you need:
1 1/4 cup Almond Flour
1 tablespoon Arrowroot Powder or Cornstarch
1/4 teaspoon Sea Salt
1/4 teaspoon baking soda
1/4 cup of CranHoney
2 teaspoon orange zest
1/4 cup of dried cranberries
1/4 cup of pistachios or macadamia nuts (we used macadamia nuts!)

How to make it:
1. In a food processor, combine almond flour, cornstarch, salt, and baking soda.
2. Pulse until well combined.
3. Add CranHoney, Dried Cranberries, and Macadamia Nuts.
4. Form into 2 "logs" on a baking sheet that has parchment paper on it.
5. Bake at 350 degrees for 15 minutes, then remove from oven. Cool for 20-60 minutes.

6. Cut the logs into 1/2 inch slices.

7. Spread slices back onto the baking sheet and bake at 300 degrees for 12-15 minutes.
8. Remove from oven and allow to cool. The more they cool the crispier they will become.

To make the Lavender Honey Biscotti, change out the Dried Cranberries for the same amount of Coconut. Also, change out the CranHoney for Lavender Honey!

After they have cooled completely enjoy them with your favorite tea or coffee! Or you can also eat them just as they are!

-Sarah and Lizzy (guest chef)

Adapted from: Elana's Pantry

Friday Store Highlight!

2011-05-06T10:09:00.000-07:00

This week we are actually highlighting the Beaverton Farmer's Market! 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 Lavender Honey Label in a few weeks!

Stop by for a free sample of our honey and a chance to experience the market! The food and atmosphere is always amazing! There is over 100 vendors and booths!

The market starts this Saturday and is from 8:00am-1:30pm!

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!

Sarah

PassionHoney Buttercream Cupcakes

2011-05-04T09:42:00.000-07:00

What you need:
1 1/2 cup all purpose flour, sifted with 1 teaspoon baking powder and 1/2 teaspoon of baking soda
2 large eggs
1/2 cup of white sugar
1/2 cup of PassionHoney
1/3 cup of unsalted butter, melted in microwave, then slightly cooled
1/3 cup of whole milk
Frosting:
1/2 cup of butter or margarine, softened
2 1/2 cup confectioner's sugar
3 tablespoons PassionHoney
1 teaspoon cinnamon

How To Make It:
1. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius).
2.Line muffin tin cups with liners and spray with oil.
3. Beat eggs using a hand mixer. Gradually add the follwoing ingredients, one by one, and keep mixing until blended: sugar, PassionHoney, butter, and finally milk.
4. Gradually sitr in flour mixture and mix with a fork just until incorporated.
5. Fill muffin tin cups only half full.
6. Bake 20-25 minutes, or until a toothpick inserted in middle comes out clean.
7. Cool in pan about 10 minutes, then remove and place on a wire rack to cool completely.

Buttercream frosting:
1. Cream butter in mixer for 1-2 minutes until fluffy.
2. Slowly add 1 cup sugar and beat until smooth.
3. Add PassionHoney and cinnamon and mix until combined.
4. Add remaining confectioners' sugar, 1/2 cup at a time, and beat until well incorporated.
5. Add 1 tablespoon of cream at a time, and mix at medium-high speed until light and fluffy.
6. Add more cream or sugar as necessary to achieve proper consistency.
Makes around 18 cupcakes

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 PassionHoney 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!

Sarah

Recipes Adapted from: Blogger for Hire, Mini Baker, and Love and Olive Oil

Lemon PassionHoney Scones

2011-04-15T13:46:00.001-07:00

Dry Ingredients:

2 Cups of All-purpose flour

3 Tablespoons of PassionHoney

1 Tablespoon of Baking Powder

1 Tablespoon of Lemon Zest

3/4 Tablespoon of Poppy Seeds

1/2 Teaspoon Salt

Liquid Ingredients:

1 Cup of heavy whipping cream

1 Tablespoon of Pure Lemon Extract

2 Eggs (1 for the Cream mix and 1 for the Glaze)

Sprinkle:

2 Tablespoons of Sugar

1 Teaspoon of Lemon Zest

How to make it:

Preheat oven to 375 degrees. Place a sheet of parchment paper on a cooking sheet. Set aside.

In a medium sized bowl mix together flour, baking powder, egg, PassionHoney, lemon zest, poppy seeds, and salt.

In another bowld, mix together the liquid ingredients. Add to the dry ingredients and mix together to create a slightly sticky dough.

Flour your hands and place dough on a floured surface. Create 8 pieces of round dough. Make each piece into a flat 1/2 inch cookie shape. Place onto the prepared cooking sheet.

Once you've placed all the dough onto the cooking sheet, brush a thin layer of beaten egg onto each scone.

Sprinkle on the sugar and lemon zest combination to each scone.

Bake for 15 minutes or until the top is golden brown.

Friday Store Highlight!

2011-04-01T10:13:00.001-07:00

Every Friday we will be highlighting a store that is carrying our honey products! This week we are highlighting the Tillamook Cheese Factory. They have been carrying our products for several years and we all love heading out there to support them! If you get the chance it is a great place to stop for free cheese samples and tour of their factory!

Liz and I were checking out the supply of honey sticks in the shop area! We have a little competition going on to see if we can get our customers to like our favorite flavor. Personally, I love our CranHoney since it is a little sweet and tangy! Liz loves the PassionHoney because it is a little spunky and is citrus tasting! Which one do you like best?

A Warm Drink for the Chilly Spring Days!

2011-03-30T15:13:00.000-07:00

Mixing together a little PassionHoney, lemon, and hot water is very soothing when you are feeling a little under the weather or even just if you need a hot drink. Our whole family loves this tangy combination of the PassionHoney and Lemons together!

Also, don't forget we are going to be at the Savor! The Cooking School on April 6th!

2011-03-29T15:41:00.000-07:00

On Wednesday April 6th we will be sampling at Savor! The Cooking School. There will be vendors sampling local food and drinks! Some local chefs will also be attending: John and Capriel Pence and Paul Decarli. There will be recipe presentations and a whole evening of activies to go to. If you need some good recipes for Easter coming up this will be a great event for you to attend! Tickets are available at http://www.kuik.com/ and by clicking on this Savor Link! If you want to learn more about the event go here: Savor!

2011-03-23T15:42:00.000-07:00

This is a shot of our new marketing material that we have created for the different races and events that we are doing this summer! Try out some of our honey mixed in with your next bottle of water. If you want to check out a cool article on how honey is good for athletes check it out on national honey board!

PassionHoney Citrus Smoothie

2011-03-02T06:41:00.000-08:00

Ingredients:
6 cups of Ice
3/4 cup of PassionHoney
1/2 cup of Greek Yogurt
2 Oranges, Peeled
1/2 cup of mango's
1 1/2 cups of pineapple
1/3 cup of orange juice

Blend together until smooth! This amount serves around 4 cups.

CranHoney Vanilla Granola

2011-02-23T17:49:00.001-08:00

Preheat the oven to 250 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl combine Oats, Cashews, Almonds, Coconut, and Salt. Mix well and set aside.

In a smaller bowl, whisk together CranHoney, Oil, and Vanilla.

Pour the CranHoney mixture onto the dry ingredients until evenly coated. Evenly spread out the granola on the baking sheet with parchment paper.

Place in the oven for 1 Hour. Stir every 15 minutes so that it evenly bakes. When the granola is done, it should come out a golden color. Once it is cooled, add in the dried cranberries. Mix together and serve.

If you like Greek yogurt, add some of the granola on top and drizzle with a little more CranHoney for added taste!

Ingredient List:

3 cups of Old-Fashioned Oatmeal

1/2 cup of Cashews

1 cup of Sliced Almonds

1/2 cup of Coconut

1 cup of Dried Cranberries

1/4 tsp of Salt

1/2 cup of CranHoney

1/3 cup of Canola Oil

1 tsp of Vanilla

PlumHoney Graham Crackers

2011-02-08T18:51:00.000-08:00

This is a very fun and easy recipe to make!

Ingredients:
2 cups of whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine, softened
1/2 cup packed brown sugar
1/3 cup of PlumHoney
1 teaspoon vanilla extract
1/2 cup of milk

Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.

In a medium bowl, cream together the magarine, brown sugar and PlumHoney until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight!

Preheat the oven to 350 degrees. Dived the chilled dough into quarters. On a well floured surface, roll the dough out one quarter at a time into 5 x15 inch rectangle. Divide into rectangles using a knife. Place the rectangles onto an ungreased cookie sheet. Mark a line down the center of each one, and prick with a fork. Bake for about 13-15 minutes. Cool on a rack and then enjoy!

If you want to check out more recipes click on the links to your right! Check back next Wednesday for another Little Oak Farms recipe!

Did you know?

A honeybee has to travel over 55,000 miles and visits approx. 2 million flowers to make 1 pound of honey!

Adapted from: All Recipes

CranHoney Citrus Vinaigrette Dressing

2011-02-01T22:02:00.000-08:00

Ingredients:
1/2 Cup of Fresh Grapefruit Juice
1/3 Cup of Grapeseed Oil
2/3 Cup of CranHoney
2 Tablespoons of Rice Vinegar
2 Teaspoons of Lemon Juice
1/4 Teaspoon of Salt
Pinch of Pepper

Whisk all ingredients in a jar. Cover and refrigerate before serving. Use on a plate of mixed green lettuce topped with sections of fresh grapefruit. Add on sliced Almonds, Hazelnuts, or Walnuts.

Check out the store locator on our website to find CranHoney or purchase at our online store.

Whipped PassionHoney Butter

2011-01-26T15:02:00.001-08:00

This is probably one of the fastest and easiest recipes that you can do. The first step is to set out a desired amount of butter in the morning to soften (if you plan to use it for dinner). In the photos I used 4 cubes, because we had a lot of friends out for dinner.

After the butter is softened, whip together on high for a couple of minutes or until light and fluffy.

This is what it will look like before you put the honey in.

For each 1/2 cup of butter pour in 1/4 cup of PassionHoney. Whip together until blended.

There is not much of a color change when you whip together the PassionHoney and butter. But there is a definite taste difference! Feel free to try this with our other flavors of honey as well! The CranHoney will give you a more tangy taste and the PlumHoney will give you a sweeter taste.

Enjoy on your toast or with your favorite cornbread!

Kulaga Cheesecake Bars

2011-01-19T09:00:00.000-08:00

Ingredients:
2 (8 oz.) pacakges of Cream Cheese, softened.
3/4 Cup of White Sugar
1 Teaspoon Pure Vanilla
2 (8 oz.) cans of refrigerated crescent rolls
1/3 cup of LavenHoney
1 Teaspoon Ground Cinnamon
1/2 cup of butter, room temperature
1/4 cup of LavenHoney

Preheat oven to 350 degrees. Spray cooking pan with cook spray.

With the paddle of the mixer cream: sugar, cream cheese, vanilla, and Lavenhoney until well blended. It will turn out light and fluffy as shown in the photo below.
Combine 1 can of crescent rolls into a ball. Roll out and fit into pan.

After dough is in pan, spread the cream cheese mixture over the top. After this, roll out the other can of dough and place evenly on top of the cream cheese mixture. Set aside.

Combine, 3/4 cup of sugar, cinnamon, and butter together. Mix until well blended.

Spread evenly over the top of the bars. Place in oven for 25 minutes or until golden brown.

Cool completely in pan before serving.

Drizzle on remaining LavenHoney. And enjoy!

This recipe was given to us a by a good friend of ours trying out a new recipe! If you have one you would like us to try let us know and we will make it!

-Sarah

PlumHoney BBQ Wings

2011-01-13T19:01:00.001-08:00

This PlumHoney BBQ Wing recipe was a hit by all the family members! First place desired amount of chicken wings in a large glass casserole dish. Then season chicken with Kosher salt, Garlic Salt, and Cayenne Pepper.

Place the chicken aside and prepare the BBQ sauce. Combine ketchup, worcestershire sauce, PlumHoney, lemon juice, cornstarch, garlic salt, and dijon mustard in medium sauce pan. Stir together over medium heat for about 2-3 minutes.

After sauce is completed, spread evenly over all seasoned chicken.

Bake at 425 degrees. Place chicken in oven for 30 minutes. Half way through turn chicken over. Serve and enjoy!

Ingredients:

Chicken Seasonings-

1 Tablespoon of Kosher Salt

1 Tablespoon of Garlic Salt

2 Teaspoons of Cayenne Pepper

PlumHoney Barbecue Sauce-

2 Cups of ketchup

1 Cup of PlumHoney

8 Tablespoons of lemon juice

4 Teaspoons of cornstarch

2 Teaspoons of garlic salt
2 Tablespoons of worcestershire sauce

2 Tablespoons of dijon mustard.

Serves 8 people

Blueberry PassionHoney Oatmeal

2010-12-20T09:30:00.000-08:00

Good morning! As we get ready for Christmas this coming weekend keep up your energy and start your day with a delicious bowl of hot oatmeal. Topped with Blueberries, PassionHoney, and cinnamon for a calming effect.

First, cook your favorite brand of oatmeal. Follow cooking instructions on package.

After your oatmeal is finished put it in your favorite bowl! First, top it with Little Oak Farms PassionHoney for a tropical twist!

Then sprinkle on some cinnamon!

After the cinnamon add chopped walnuts!

Luke knows exactly what goes next! Add either fresh or frozen blueberries!

Serve with milk and then enjoy this wonderful blueberry passionhoney oatmeal creation! You will feel great all day after a Little Oak Farms Breakfast!

Merry Christmas to everyone! We will post a Christmas recipe on Wednesday for you all to try!

-Sarah

Fresh Cranberry White Chocolate Muffins

2010-12-12T16:25:00.000-08:00

Ingredients:
3/4 cup of unsalted butter, softened

6 squares of white baking chocolate or a cup of white chocolate baking chips

1 cup packed brown sugar

1/3 cup of Little Oak Farms CranHoney

4 eggs

1 Tablespoon grated orange peel

3 Tablespoons orange juice

2 cups of flour

2 teaspoons baking powder

1 1/2 fresh cranberries or 1 cup dried cranberries

Cooking Instructions:

Preheat of 350 degree. Cream butter, brown sugar, and CranHoney in large mixing bowl on medium speed until fluffy and light.

Add eggs, orange peel, and orange juice. Mix until blended Add flour and baking powder, mix. Fold in white chocolate and cranberries.

Line muffin tins with paper liners. Bake 21 minutes, or until lightly brown.

Cool completely and top with any cream cheese frosting. Drizzle on Little Oak Farms CranHoney!

Serves 18 Muffins. A perfect treat to add with your favorite tea this Holiday Season. Order your CranHoney online at http://littleoakfarms.com