2 oz. semi-sweet chocolate (or dark chocolate) melted
Instructions
Cream honey with butter and vanilla.
In a separate bowl, mix together flour, salt and baking powder. Add to creamed honey mix.
After it is incorporated, remove about ⅓ of the dough into another bowl. and stir in the melted chocolate.
Line an 8 inch sqare with waxed paper. Press the vanilla mixture into the pan. Line an 8×4 bread pan with waxed paper. Press chocolate mixture into it.
Chill for 30 minutes.
Lift the vanilla dough out of the pan, using the waxed paper, onto a cutting board.
Cut it in half.
Place the chocolate layer on 1 of the vanilla pieces.
Cover it with the 2nd piece of vanilla dough. Press gently.
Cover with plastic wrap and refrigerate for 4 or more hours.
Preheat oven to 375.
Cut cookies into ⅛ in. thick slices. Then cut them in ½ crosswise.
Bake on ungreased cookie sheet, for about 8 minutes (slightly golden).
Nothing like a warm slice of freshly baked bread with just a bit of butter and honey….or just a bit of honey. Don’t worry, this is an easy, yeast-free bread.
Ingredients
2 c. white flour
1½ c. whole wheat flour (or use all white flour if you want a lighter colored loaf)
½ t. salt
1 heaping Tablespoon baking soda
1 T oil
1½ c. buttermilk or sour milk
¼ c. HONEY
Instructions
Grease the bottom of a loaf pan
Mix together flours, salt and baking soda.
Mix together the oil, buttermilk and honey. Warm slightly in a microwave so they will blend together.
Add the warmed honey mix to the flour mix.
Stir until well blended.
Place dough in loafpan.
Smooth top.
Cover top with plastic wrap.
Let it sit for 1 hour.
Remove plastic wrap and bake at 375 for approx. 45 minutes.
Let cool slightly and then remove from pan and finish cooling….if you can.
3.2.1275
Sorry about the photo….crumbs were the only part left once we sliced it!
I’m not sure why brussel sprouts have such a bad rep. This recipe is the perfect balance of just a few ingredients that provide big flavors and textures: sweet-salt-sour-bitter along with crunchy and chewy— yum
Ingredients
4 slices bacon
1 netted bag of fresh brussel sprouts
2 tablespoons honey
1 t. fresh lemon juice
¼ c. raisins
Instructions
Chop bacon into ½ inch strips.
Cook over medium heat until crisp.
While the bacon is cooking, cut off the base of the sprouts and cut the sprouts into quarters.
When bacon is cooked, add sprouts.
Stir the sprouts into the bacon bits.
Continue to cook until sprouts are bright green and still slightly firm.
Line an 8×8 pan with foil. Spray with a non-stick food spray.
Mix cocoa with ⅓ c. water til dissolved.
Mix gelatin with ½ c. warm water in a mixing bowl.
Stir together sugar, honey and ½ c. water in a saucepan and cook til mixed. Increase heat and bring to a low boil for 8 minutes (do not stir)…make sure it doesn’t boil over.
With electric mixer, beat cocoa mixt into gelatin mix. Carefully pour hot honey mix into gelatin mix and slowly increase speed to high. Beat til thick and fluffy.
Pour into pan and smooth out top. Using a sieve, shake sprinkling blend onto top of marshmallows. Cover with plastic wrap and let cool for 8 hours.
When ready to serve, cut into shapes and coat with “blend”
Sorry about the photo….crumbs were the only part left once we sliced it!
