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Sunday, December 7, 2014

What's Cooking: Honey Edition

Today, was a day to try some of the honey we harvested.   We started the day off with Baked Oatmeal with Honey, Raisins and Pecans.  For dinner, we had Honey Balsamic Roast Beef and Honey Roasted Carrots.  There was Apple Crisp with Honey Oat Topping  for dessert.

The Oatmeal was good and very filling.  The Carrots and the Apple Crisp were big hits too.  The Roast Beef was just a little too sweet so I'm adjusting the recipe posted here.  Overall the day was a sweet success!

The honey is delicious and so fragrant.  I'll definitely be experimenting with more recipes by replacing sugar  with honey.  To replace white sugar with honey in recipes, use about 3/4 cup honey for every 1 cup of sugar.  Reduce the liquid by 1/4 cup too.  Honey will cause foods to brown more easily, so reduce your oven temp by 25 degrees.  Also, add a pinch of baking soda.

Here are the recipes:

Baked Oatmeal with Honey, Raisins and Pecans

5 cups rolled oats (not quick cooking oats)
2 cups milk
4 eggs
3/4 cup honey
1 Tablespoon Baking Powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 pinch salt
1/2 cup raisins
1 cup chopped pecans

Preheat oven to 350 degrees.  Butter a 9 x 13 baking dish.  Mix all ingredients and pour into prepared baking dish.  Bake for 35 minutes or until golden brown.

Honey Balsamic Roast Beef

1 3-4 pound rump roast
1 cup beef broth
1/2 cup balsamic vinegar
2 Tablespoons Worcestershire sauce
1/4 cup honey
2 Tablespoons ketchup
4 cloves garlic, crushed
1 teaspoon red pepper flakes
salt and pepper to taste

Place roast in slow cooker.  Mix remaining ingredients and pour over roast.  Cook at low setting for 6 to 8 hours.  Remove roast from cooker, slice or shred and return to cooking liquid until rest of meal is ready to serve.

Honey Roasted Carrots

1 pound whole carrots, cut in half long-ways
1/4 cup olive oil
1/4 cup honey
salt and pepper to taste


Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  Combine olive oil and honey.  Pour over sliced carrots and toss to coat.  Place in single layer on baking sheet.  Salt and pepper to taste.  Roast in over for about 30 minutes or until tender.

Apple Crisp with Honey Oat Topping

4-5 apples- peeled, cored and sliced
1 lemon - juice and zest
1/2 cup butter, softened
1/2 cup honey
1 cup rolled oats
1/2 teaspoon cinnamon
pinch of salt
pinch of baking soda

Preheat oven to 350 degrees.  In a 6 x 9 baking dish, place sliced apples.  Cover apples with lemon zest and lemon juice.  In a separate dish, combine the butter, honey, oats, cinnamon, salt and baking soda.  Spread topping evenly over apples.  Bake for approximately 30 minutes until apples are tender and topping is golden brown.

So, we had a pretty sweet Sunday with good food, good rest and spending time together.  We lit the second Advent candle and also had a toasty warm fire in the fireplace.  Plus, more of the young hens are laying now - we got seven eggs today!  Our lives are quite blessed and I'm sending blessings your way too.  :)

Tomorrow:  Every Monday Matters!

Peace be with you,

Star Schipp

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