Honey Squash

This is an easy idea for squash that came from Debbie, a friend and neighbor of the monastery.

Cook one large buttternut squash or any other kind of equivalent size, remove skin, and mash it in a large bowl. Mix with about 1/4 cup honey and 1/4 cup butter. You could also top with pecans.

Experiment with cinnamon flavored honey or orange floavored honey to add a little spice. Amount of honey and butter may vary with squash type and size.

Oatmeal Delights (Cookies)

These cookies are substantial and even good for you. I used Original Flavor Honey - but you could experiment with Orange Flavored for a more fruity flavor.

1 ½ cups shortening
1 cup brown sugar
½ cup Monastery Creamed Honey
2 eggs
2 Teaspoons Vanilla

2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon soda
1 teaspoon cloves
2 cups raisins
2 cups nuts
5 cups oats

Mix first 5 ingredients
Sift together and stir in remaining dry ingredients. Add raisins, nuts, and oats. Drop by spoonfuls – press into desired shape. Bake 10 – 15 minutes depending on size at preheated oven 350°. Makes 10 dozen small. 5 dozen larger size cookies.

Cottage Cheese Pancakes

Here is a recipe for pancakes that is simple and nutritious. The key is to get the grill hot enough, but not too hot. Also generously grease the grill. Avoid making really big pancakes. These are great topped with butter and a little honey - orange flavored creamed honey is my choice.

1 container cottage cheese (12oz)
6 Tablespoons flour
6 Tablespoons melted butter or oil. (I used butter/half canola oil)
6 eggs
1/2 teaspoon salt

Beat eggs with a whisk. Add all other ingredients. Allow all ingredients to come to room temperature before cooking.

Grill at 400° a few minutes on each side.

Belgium Whole Wheat Bread

When the Sisters came to California in 1962 from the monastery of Nazareth in Belgium they brought with them the recipe for Whole Wheat Bread. This bread has become a trademark of Redwoods Monastery ever since. Because it is so simple, it is the perfect bread to eat topped with any flavor of Monastery Creamed Honey. Sister Veronique was the first bread baker at Redwoods. Now Fr Maurice, our Chaplain, carries on the tradition. We use no mixer. All kneading is by hand. We use only organic ingredients.

Whole Wheat Bread
Ingredients for 12 loaves

About 18 pounds of whole wheat flour – preferably organic and high in glutton
4 cups rye flour
½ cup of salt
½ cup of yeast (dry)
1 and ¾ gallons warm water

Mix flour, salt.
Dissolve yeast in warm water and add to flour.

Knead until dough holds together and dough does not stick to hands – add more flour if necessary.

Let rise for ½ hour. Push down and divide dough into 12 equal portions. Let rise again in pans for the desired size. Bake at 425 ° oven for 1 hour.

For smaller batches flour – yeast ratio may need to be adjusted.

Honey Mustard Vinaigrette

Last week several guests of the Abbey asked for the recipe for a salad dressing I prepared. Since I did it on the fly – I am not sure if I have all measurements correct – so you may want to go easy at first with these quantities – especially the vinegar.

½ cup of olive oil
1 ½ cups canola oil
¼ cup balsamic vinegar
¼ cup brown rice vinegar
3 cloves of garlic – medium size
1 tsp salt about
2 tablespoons Dijon mustard
2 dollops from a large teaspoon of Ginger Creamed Honey
A handful of fresh broad leaf parsley – tear off the leaves and discard stems
Juice from one lemon
About ¼ cup water

Put all these ingredients in a blender. Blend on medium. Taste and see if it needs anything.

Every morning, our breakfast at Redwoods Abbey includes homemade granola, yogurt, breads, butter, homemade jams, and of course a jar or two of creamed honey. Try some honey with peanut butter on top of the granola. It's great! Honey on toast is good too - especially if it is buttered first!