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

Friday Store Highlight!

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

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