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  1. #1
    Founder Sara Noel's Avatar
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    Default pineapple honey and more...

    Pineapple Honey
    1 Pt. Water
    1 1/2 Pineapples, large
    3 pts. sugar
    Juice of 1/2 lemon


    Directions: boil water & sugar, skim-add pineapple and boil 25 minutes

    Apricot Honey Butter
    3 c Dried apricots (2 lbs)
    2 tb Grated lemon zest
    1/2 c Fresh lemon juice
    1/2 c Honey
    3 tb Finely chopped crystallized
    Ginger

    In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water.
    Bring to a boil.
    Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft.
    Transfer the apricots and the cooking liquid to a food processor and puree until smooth. Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice.
    Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for
    up to 6 months.)

    or

    APRICOT HONEY SYRUP

    1/2 pound dried apricots
    3 cups honey
    3 cups simple sugar syrup
    Soak the apricots in water overnight.

    Drain off water. Purée apricots. Add honey and syrup. Store in refrigerator.

    Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.

    Simple Sugar Syrup
    4 cups sugar to 2 cups water. Bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.

    Yields 1 to 1 1/2 quarts.

    Blueberry Honey Sauce

    1/2 cup honey
    1/4 teaspoon ground ginger
    1 cup fresh blueberries
    2 tablespoons fresh lemon juice
    In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry-Lemon Charlotte or spoon over cut-up fruits.
    Yield: 1 cup


    RASPBERRY MINT HONEY

    4 cups orange blossom or clover honey
    2 cups well-drained canned red raspberries
    4 ounces fresh mint leaves

    In a 3- to 4-quart pan combine all ingredients over medium high heat. Stir mixture occasionally until honey simmers, about 5 minutes. Simmer 20 minutes.

    Pour through a fine strainer and discard pulp and mint leaves. Cool and package in clean, decorative 4 to 12 ounce jars. Decorate with a fabric top and add a wooden honey server. This is excellent as a spread for scones, crumpets or English muffins. Store at room temperature up to a month

    Strawberry Honey Butter

    Serves: 24
    Ingredients

    3 cups frozen whole unsweetened strawberries, thawed
    4 cups softened butter
    1/2 cup honey
    Method

    Thaw strawberries completely. Purée. Allow purée to come to room temperature.

    Beat together butter and honey. Beat in strawberry purée‚ until light and fluffy.* Cover and chill.

    To serve, scoop 2-1/2 oz (1/4 cup) into serving bowl. Serve with toast or English muffins.

    *Note: If butter separates, ingredients are too cold. Allow ingredients to warm, then beat until smooth.

  2. #2
    Registered User captclearance's Avatar
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    Default

    Those sound so good ! Thanks Sara !

  3. #3
    TammyBob bamamomto4's Avatar
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    Default

    yummy! Thanks Sara

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