2 cups plain yogurt ¼ cup honey ¾ cup frozen raspberries
Stir all ingredients together, & churn according to your machine's directions.
For my machine (Cuisinart), the bowl needs to be completely frozen in advance, then churn for 15-20 minutes.
#dessert #frozen #glutenfree #honey #rasperry #vegetarian #yogurt
2 cups warm water or barley tea 3 cups wheat flour 1 cup barley flour 2 tsp dry yeast, or .6 oz fresh yeast 2 tsp molasses, honey, or maple syrup 1 cup rolled barley 1 tsp salt 1 Tbsp oil
Mix the molasses with 1 cup water/tea in a small bowl. Sprinkle in the yeast and let it proof until foamy.
Mix 1 cup water/tea with 1 cup wheat flour, 1 cup barley flour, and ¾ cup rolled barley. When the yeast is foamy, add that in and stir it all up. Let it rise until roughly doubled.
Add in the rest of the flour (2 cups), the salt, and the oil. Knead for about 10 minutes until smooth and elastic, kneading in flour as necessary. Let rise, oiled, in a warm place, until about doubled again.
Meanwhile, soak the remaining ¼ cup of rolled barley in 2 Tbsp water or tea.
Form the dough into a loaf. Smooth the wet barley onto the top, encrusting it into the dough. Place in an oiled loaf pan and cut a slit along the top of the loaf.
Spray inside your oven or put a pan of water in there. Put in the dough and set the oven to 350° F. Bake (including preheat time) for 50-60 minutes.
#barley #barleyflour #bread #dairyfree #honey #maplesyrup #molasses #oil #salt #tea #vegan #wheatflour #yeast
1 cup butter, softened 2 cups sugar ¾ cup buttermilk 1/3 cup lime juice 5 eggs 3 cups flour 1 ½ tsp salt ½ tsp baking powder ½ tsp baking soda
Preheat oven to 350° F. Line bottoms of 2 cake tins with parchment, and grease the sides of the tins.
In a small bowl, combine buttermilk and lime juice. Set aside.
In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating in each egg completely before adding the next one.
In another bowl, combine flour, salt, baking powder, and baking soda. Stir 1/3 of the flour mixture into the egg mixture. Then stir in ½ of the buttermilk mixture, then flour again, buttermilk again, and flour again. Do not overmix.
Spoon batter into prepared pans. Bake 30-35 minutes, testing with a toothpick for doneness.
After removing from oven, let the cake rest in the pans for 15 minutes before inverting onto a rack to cool completely.
6 Tbsp cream cheese ¼ cup softened butter ½ tsp vanilla extract ½ tsp fresh, grated lime zest ¼ cup honey
Beat together all filling ingredients until fluffy. Keep chilled until time to use.
When the cake is totally cooled, smooth the filling onto one of the cake layers. Place the other layer on top.
½ cup sugar ¼ cup honey 2 Tbsp water 1 tsp fresh, grated lime zest 2 egg whites at room temperature
Mix the sugar, honey, water, and lime zest in a saucepan. Heat to a rolling boil over medium heat. Keep boiling until it reaches 242° F on a candy thermometer.
In a large bowl, beat egg whites until stiff peaks form. Pour the boiling syrup slowly in a thin stream into the egg whites, beating constantly on medium speed. Then beat on high speed until stiff peaks form.
Spread the frosting over the top and sides of the cake.
#bakingpowder #bakingsoda #butter #buttermilk #cake #creamcheese #dessert #egg #eggwhite #honey #limejuice #limezest #salt #sugar #vanilla #vegetarian #wheatflour
3 cups almond meal 1 tsp baking powder ½ tsp salt ¼ cup butter 1 Tbsp honey or maple syrup 2 eggs
Preheat oven to 300° F.
Stir together the almond meal, baking powder, and salt. Cut in the butter as small as it will go, then stir in the honey/maple syrup and eggs, forming a soft, sticky dough.
Line a baking sheet with parchment. Form small balls with the dough, then press them into disks on the baking sheet.
Bake for 20-25 minutes until lightly golden brown.
#almondmeal #bakingpowder #butter #cookie #dessert #egg #glutenfree #honey #maplesyrup #salt #scone #snack #vegetarian
The corn fries to a crunchy shell, with a soft interior.
1 cup corn meal ¼ cup flour 1 Tbsp honey or sugar 1 ½ tsp baking powder ¼ tsp salt ¼ tsp pepper ¾ cups water or vegetable stock ¼ cup chopped fresh chives ½ cup mixed vegetables (e.g. corn, beans, minced peppers) Canola oil for frying
Stir together the corn meal, flour, sugar/honey, baking powder, salt, and pepper. Slowly stir in the water and honey if using. It should be a thick, but smooth, batter. Stir in the chives and vegetables.
Heat about 1/2” of oil in a skillet over high heat, then turn the heat to medium when it gets hot. Drop large spoonfuls of batter into the oil and press them down into patties. Cook on each side until golden brown. Place them on a cooking rack on top of a baking sheet to drain oil before serving. Eat plain as a snack, or add toppings.
#bakingpowder #chive #cornmeal #dairyfree #honey #main #oil #pepper #salt #side #soupstock #sugar #vegan #wheatflour
1 cup corn meal 1 cup flour 1 Tbsp baking powder ½ cup sugar 1 tsp salt 1 cup milk 2 eggs ¼ cup butter ¼ cup honey
Preheat oven to 400° F.
In a large bowl, mix the dry ingredients. Cut the butter into the mixture. In another bowl, whisk the eggs, and milk. Add to the dry mixture and stir until just mixed, then stir in the honey. It is ok to have lumps, as they will continue to absorb moisture and dissolve.
Cornbread loaf: bake for 20 minutes in a greased 9” square or circular baking pan.
Muffins: Place paper liners in a 12-cup muffin tin. Divide the batter into the cups. Bake for 15 minutes.
#bakingpowder #bread #butter #cornmeal #egg #honey #milk #salt #side #sugar #vegetarian #wheatflour
½ cup cream ½ cup butter 6 Tbsp honey ½ tsp ground nutmeg ¼ tsp ground mace 1 Tbsp caraway seeds 3 eggs ¼ cup fruit juice 2 cups flour 1 tsp baking powder ¼ cup raspberries
Put the cream in a small pan over med-high heat. Stir it every 1-2 minutes. Remove from heat when it reaches a boil, turn the heat to med-low, and return the cream to heat. Stir gently but constantly until it scrapes clean from the bottom of the pan and is thickened—about 15 minutes from the start. Remove from heat and let cool.
Preheat oven to 350° F.
Cream together the butter, honey, and cream. Stir in the spices and seeds. Add the eggs and cordial, beating to combine. Gently break the raspberries into several pieces, and coat them all with flour. Add the 2 cups flour gradually to the batter, mixing it in completely before adding more. Add the baking powder with the flour. Then gently stir in the raspberries. The batter will be very thick.
Line a bread pan with buttered baking paper. Pour in the batter and spread to smooth. Bake it for 1 hour, or until a toothpick comes out clean.
#bakingpowder #butter #cake #caraway #cream #dessert #egg #fruitjuice #honey #mace #nutmeg #raspberry #vegetarian #wheatflour
3 ½ cups flour 6 Tbsp butter 3 Tbsp honey 1 cup grapes, halved 2 eggs 5 tsp baking powder 1 cup milk
Preheat oven to 425° F.
Put the flour into a large bowl and add the butter and honey. Mix with a pastry cutter to create a breadcrumb-like mixture. Gently stir in the grape halves. Add the eggs and baking powder and use a wooden spoon to turn the mixture gently. Add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough.
Sprinkle flour onto a clean counter. Put the soft dough onto the floured counter and sprinkle some flour on top. Chaff the dough by folding the dough in half, then turn the dough 90 degrees and repeat. Do this a few times until you’ve formed a smooth dough. Sprinkle more flour onto the work surface and on top of the dough if necessary. Roll the dough out to about 1” thick.
Use a cookie cutter to cut out scones. Place them on a baking tray lined with baking parchment paper. Leftover dough can be rolled again for more scones. Just don't work the dough too much. Let the scones rest for a few minutes. You can glaze the top with egg, milk, or sugar, or leave them plain.
Bake for 15 minutes, or until the scones are risen and golden-brown.
#bakingpowder #butter #egg #grape #honey #milk #scone #side #snack #vegetarian #wheatflour
1 double pie crust Cinnamon sugar
Filling: 1 Tbsp arrowroot powder 6 cups apples, chopped small 3 tsp ground cinnamon ¼ cup honey
Preheat oven to 350° F.
Mix the filling ingredients in a pot over med-low heat, stirring occasionally. The apples will get a little soft, but this is more about melting the honey and creating a thick cinnamon syrup.
Pour the filling into the crust. Cover with a top crust. Make sure it has slits or holes. Sprinkle with cinnamon sugar.
Bake for 40-50 minutes, until crust is golden brown.
#apple #arrowroot #cinnamon #dessert #honey #pie #sugar #vegetarian
This makes enough honey toffee to cover 6 smallish apples
¼ cup water 1 cup honey ½ tsp apple cider vinegar 1 Tbsp butter
First prepare your apples and pears by removing the wax. Dip them in steaming hot water for about 30 seconds each, then rub with a rough cloth until the skin is smooth and not tacky. It may change the color of the skin, but the toffee will stick better. Remove the stems, and push a stick/large skewer into the top down to the center (or plastic forks, in my case). Place out a piece of foil and smear butter on it. Get a deep bowl of cold water ready.
Use a medium saucepan—larger than you think you need, because it foams up a lot when it boils. Cook the water, honey, vinegar, and butter over high heat. Let it boil until it reaches about 280° F. Honey cooks faster than cane sugar so be really careful; this is as hot as it gets before burning. Remove from heat and dip the apples/pears immediately and quickly once it reaches this temperature. Tilt the pan to make a pool, then stick in one apple at a time, twirling it around to cover with toffee. Then quickly plunge the apple into the cold water, then set down to harden on the buttered foil.
#butter #candy #dessert #glutenfree #honey #vegetarian #vinegar