A Simple Breakfast

One of my all time favorite ways of using Creamed Honey is with peanut butter on toast. Sometimes if I have 2 pieces of toast, I put peanut butter on one and honey on the other and put them together to mix and warm each other. Then pull apart and eat each piece separately. The honey oozes into the peanut butter and the result is simply fabulous. Make sure the toast is warm and you use crunchy peanut butter.

Applesauce

Now that it's Autumn, it's time to start cooking again at the monastery. Sr Veronique always produces wonderful preserves and applesauce. A great way to use Cinnamon Creamed Honey is as a topping on hot tart applesauce. Just put a dollop of honey on top and let it melt into the applesauce. Delicious!

Cottage Cheese Bread

Sr. Kay, friend, guest, and frequent contributor to Honeycooks, gave us this recipe. She in turn received it from Rev. Glenda Hope, Presbyterian minister and founder of San Francisco Network Ministries which serves the people of the Tenderloin District providing affordable housing, vocational training, and a safe house for women as well as HIV/AIDS pastoral care. You can find out more about Rev. Glenda’s ministries at http://www.sfnetworkministries.org

Cottage Cheese Bread

In a large bowl beat together until fluffy:
2 TBS canola oil
2 TBS sugar.
(1 Tablespoon orange creamed honey is a nice addition to this mixture)
Beat in:
2 eggs
1 cup cottage cheese
½ cup raisins
Set aside.

In another bowl mix together:
2 cups unbleached flour
4 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon caraway seeds

Add the flour mixture to the egg/oil/etc mixture alternately with ½ cup milk.

Turn into sprayed 8 inch pan and bake for in a 375º for 10 minutes, then reduce heat and bake at 350º for another 30-40 minutes or until a toothpick comes out clean. Turn out to cool on racks after sitting for 10 minutes.

Slice and serve with butter and Monastery Creamed Honey

Monastery Granola

Here is the much requested recipe for Monastery Granola. It is a staple breakfast food at Redwoods Abbey. Serve with milk or yogurt and add a dollop of creamed honey or a spoonful of preserves for a little sweetness.


In a large oven proof bowl:

1 cup wheat bran
1 cup brewers’ yeast
1 cup sesame seed
1 1/2 cups sunflower seeds
1 cup coconut
1 cup ground flax seed
4 cups of oats (a little more or less to taste)
1 cup oil over the top & mix thoroughly

Dry in a warm degrees oven until
You begin to smell it.

Let cool then mix in dried fruit:
raisins
apples
apricots etc.

This recipes makes about 1 gallon.

Recipe from Holy Orders

Here are some recipe ideas from Jeanne of Holy Orders. Holy Orders offers a unique selection of monastery products from monasteries all over the world. Visit Holy Orders website at www.holyorders.biz.

• At our Holy Orders Christmas Open House we served barbecued sliced polish sausage with a dip using equal parts of your original Monastery Creamed Honey and Divinely Original Monastery Mustard from Queen of Angels Monastery in Oregon – deliciously divine!

• And of course I always love a dollop of monastery creamed honey on a scoop of vanilla ice-cream. It’s very similar to a butterscotch sauce in texture but healthier and quite heavenly.

• Another good one is cream cheese mixed with monastery honey spread on a bagel – absolute bliss!

Baked Grapefruit

Serve this at breakfast, brunch, or dessert. Quick and easy.

Cut grapefruit in half. Loosen sections from the rind. Cook in a preheated oven at 375° for about 10 minutes or until heated through. While still warm - top with creamed honey. I used original flavor today - but ginger honey or cinnamon creamed honey would be very tasty too.

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.

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!