Spice | PlumHoney and Ginger Cookies

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

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

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!

Frozen Lavender & Honey Cream

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

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

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

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