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.

HONEY CHIPOLTE PECANS

These nuts are simply wonderful. Sweet and spicy. They will be a welcome addition to any holiday buffet. This recipe was developed especially for Honeycooks by Bob, a friend of the monastery and a retired caterer.


1.c Original creamed honey

¼ c sugar

1 tsp ground chipolte chiles (or powder)

2 c pecan halves

course kosher salt


• In a heavy frying pan, bring honey sugar & chipolte to a boil (med-high), stirring until sugar dissolves.

• Add pecan – stir to coat (6 min)

• pour out on foil lines pans and separate with a fork.

• sprinkle with course salt

• cool and break apart.


Store in air tight container at room temperature.

Mello Miso Dressing

This dressing is very easy to prepare and can be used as a salad dressing as well as a sauce or dip for vegetables. Great for Miso lovers.

1/4 cup olive oil (can substiture canola oil)
1/4 cup water
1/4 cup Mellow White Miso
1 1/2 TBS brown rice vinegar or lemon juice
2 level TBS Original Creamed Honey
1 TBS green onion or shallot

Blend together in a blender until dressing is smooth

Honey Glaze for Beets

This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes as well.

Mix together in a large skillet:

2 TBS balsamic vinegar
2 heaping TBS Orange flavored Creamed Honey
2 TBS Salted Butter
2 tsp soy sauce
1 tsp chopped marjoram
1 tsp chopped thyme
(You can use dried herbs as well - modify amount to taste)

Heat on medium
Add 3 lbs cooked, peeled, and cubed beets. Cook until heated through. Season with salt and pepper.

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

Tofu Meat Loaf

Tofu meat loaf is a favorite with our guests. It is another of Sr Annette's culinary specialties. A great vegetarian recipe that satisfies a hungry crowd.

Preheat oven to 350º F

Mix together:
1 ½ lbs tofu, mashed
1/3 cup ketchup
1/3 cup soy sauce
2 Tbsp Dijon mustard
½ cup parsley, chopped
½ tsp black pepper
1 medium onion, chopped fine
¼ tsp garlic powder
1 cup whole grain bread crumbs, rolled oats, or corn flakes, crushed

Mix all ingredients together. Put ¼ cup oil in a loaf pan, then press the mixture into the pan. Bake for about 1 hour. Let cook 10-15 minutes before trying to remove from pan. Garnish with ketchup and parsley. Also good sliced and fried for sandwiches the next day.

Makes one loaf that serves 6-8.