Sweets by the Creek
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Hay Bear
Community Honey Recipes: |
4 egg whites
1 cup cornstarch
1 cup canola oil
1 pound large shrimp, peeled and deveined
¼ jar of East meets West
1/3 cup mayonnaise
2 tablespoon sweetened condensed milk
1/2 cup candied walnuts
Directions:
In a medium bowl, whip egg whites until they start to get foamy. Mix in 1 cup of cornstarch until it makes a paste. In a large skillet, heat canola oil on medium-high heat. Dip each shrimp in the cornstarch mixture, and then fry it in the canola oil until it starts to brown (it will only take 3-5 minutes). Remove shrimp and set aside, letting them cool slightly.
In a small bowl, mix together East meets West, mayonnaise, and sweetened condensed milk. You can toss the shrimp into the bowl and coat them directly, or drizzle the sauce over the shrimp. Top with candied walnuts and serve.
Serves 4
1 cup cornstarch
1 cup canola oil
1 pound large shrimp, peeled and deveined
¼ jar of East meets West
1/3 cup mayonnaise
2 tablespoon sweetened condensed milk
1/2 cup candied walnuts
Directions:
In a medium bowl, whip egg whites until they start to get foamy. Mix in 1 cup of cornstarch until it makes a paste. In a large skillet, heat canola oil on medium-high heat. Dip each shrimp in the cornstarch mixture, and then fry it in the canola oil until it starts to brown (it will only take 3-5 minutes). Remove shrimp and set aside, letting them cool slightly.
In a small bowl, mix together East meets West, mayonnaise, and sweetened condensed milk. You can toss the shrimp into the bowl and coat them directly, or drizzle the sauce over the shrimp. Top with candied walnuts and serve.
Serves 4
¼ cup red wine vinegar
1 Tablespoon Dijon mustard
1 minced garlic clove
½ tsp oregano (rub in your palm before adding)
1-2 Tablespoon Maple honey
½ cup extra virgin olive oil
S&P to taste
Blend all ingredients using and emersion blender to get a thick dressing. Best served on a fresh spinach salad that includes either crisp fried bacon or pancetta and a shaved sharp cheese such as Asia go or Parmigiano-Reggiano.
1 Tablespoon Dijon mustard
1 minced garlic clove
½ tsp oregano (rub in your palm before adding)
1-2 Tablespoon Maple honey
½ cup extra virgin olive oil
S&P to taste
Blend all ingredients using and emersion blender to get a thick dressing. Best served on a fresh spinach salad that includes either crisp fried bacon or pancetta and a shaved sharp cheese such as Asia go or Parmigiano-Reggiano.
Pumpkin Soup
Pumpkin Soup
2 – 4 cloves garlic bulb
1 cups pumpkin honey spread
3 cups chicken broth
1 tbsp liquid honey
1/4 tsp ground coriander
1/4 cup 35 % cream
Toasted pumpkin seeds
Preheat oven to 400 °F (200 °C).
Place 2 – 4 garlic bulbs on baking sheet. Bake for 15 to 20 minutes or until tender. Peel garlic and purée in food processor with remaining ingredients, except cream, until smooth.
In saucepan, heat pumpkin mixture over medium heat while stirring. Bring to boil and stir in cream. Remove soup from heat and let stand covered for 5 minutes before serving. Garnish each bowl with toasted pumpkin seeds.
Try using the soup as shots for something different.
2 – 4 cloves garlic bulb
1 cups pumpkin honey spread
3 cups chicken broth
1 tbsp liquid honey
1/4 tsp ground coriander
1/4 cup 35 % cream
Toasted pumpkin seeds
Preheat oven to 400 °F (200 °C).
Place 2 – 4 garlic bulbs on baking sheet. Bake for 15 to 20 minutes or until tender. Peel garlic and purée in food processor with remaining ingredients, except cream, until smooth.
In saucepan, heat pumpkin mixture over medium heat while stirring. Bring to boil and stir in cream. Remove soup from heat and let stand covered for 5 minutes before serving. Garnish each bowl with toasted pumpkin seeds.
Try using the soup as shots for something different.
First precook bacon until just barely done so that its wrap-able
Glaze:
¼ cup maple honey
2 Tablespoons apple cider vinegar
Pinch of salt.
Heat in a small sauce pan mixing well then set aside
Pork:
Rub each tenderloin with salt and pepper and less than a ½ tsp. of rubbed sage. Drizzle a bit of honey on the top then wrap with bacon. Cook at 375 for about 40 minutes or until meat reaches internal temp of 160 degrees.. Glazing often. Remove from oven and tent with foil and let rest 10 minutes.
Glaze:
¼ cup maple honey
2 Tablespoons apple cider vinegar
Pinch of salt.
Heat in a small sauce pan mixing well then set aside
Pork:
Rub each tenderloin with salt and pepper and less than a ½ tsp. of rubbed sage. Drizzle a bit of honey on the top then wrap with bacon. Cook at 375 for about 40 minutes or until meat reaches internal temp of 160 degrees.. Glazing often. Remove from oven and tent with foil and let rest 10 minutes.
Granola Bars
INGREDIENTS
INSTRUCTIONS
NUTRITION INFORMATION
Serving size: 1 bar Calories: 217 Fat: 8 g, Saturated fat: 1 g, Carbohydrates: 31g
Sugar: 19 g, Fiber: 4 g, Protein: 6 g
- 1 cup packed dates,
- 1/4 cup flavored Sweets by the Creek honey (I’ve used Coal Miner"s berry flavored and East Meets West Honey; want to try pumpkin! All delicious!)
- 1/4 cup creamy salted natural peanut butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, pumpkin seeds, sunflower seeds or whatever you like!
INSTRUCTIONS
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball). Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
- Place oats, almonds and dates in a bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down until evenly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
- Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days . I kept mine in the fridge to keep them extra fresh as these bars are preservative free.
NUTRITION INFORMATION
Serving size: 1 bar Calories: 217 Fat: 8 g, Saturated fat: 1 g, Carbohydrates: 31g
Sugar: 19 g, Fiber: 4 g, Protein: 6 g
1 pastry for a 9 inch double crust pie ( I used tender flake pie crust)
125mls butter
45mls all – purpose flour
10mls water
158mls honey
5 – 10mls cinnamon
10mls lemon juice
1 jar of Cleopatra’s Sinful Delight
8 Granny Smith apples – peeled, cored and sliced in bowl. Stir in lemon juice and cinnamon.
Preheat oven to 400 degrees F.
Melt butter in a saucepan
Stir in flour to make a paste.
Add water, honey and bring to a boil. Reduce temperature and simmer.
Place bottom crust in a pan. Drizzle lightly with Cleopatra’s Sinful Delight.
Fill with apple mixture, mound slightly.
Cover with a lattice work crust.
Gently pour the honey mixture over the crust. Pour slowly so that it doesn’t run off.
Put the pie on a baking sheet so it can catch all the drips.
Bake 15 minutes in the preheated oven. Reduce the temperature to 325 degrees F. Continue baking for 35 – 45 minutes, until apples are soft. Drizzle with Cleopatra’s Sinful Delight before serving.
125mls butter
45mls all – purpose flour
10mls water
158mls honey
5 – 10mls cinnamon
10mls lemon juice
1 jar of Cleopatra’s Sinful Delight
8 Granny Smith apples – peeled, cored and sliced in bowl. Stir in lemon juice and cinnamon.
Preheat oven to 400 degrees F.
Melt butter in a saucepan
Stir in flour to make a paste.
Add water, honey and bring to a boil. Reduce temperature and simmer.
Place bottom crust in a pan. Drizzle lightly with Cleopatra’s Sinful Delight.
Fill with apple mixture, mound slightly.
Cover with a lattice work crust.
Gently pour the honey mixture over the crust. Pour slowly so that it doesn’t run off.
Put the pie on a baking sheet so it can catch all the drips.
Bake 15 minutes in the preheated oven. Reduce the temperature to 325 degrees F. Continue baking for 35 – 45 minutes, until apples are soft. Drizzle with Cleopatra’s Sinful Delight before serving.
