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Honey Maple Beer Bread

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

With the start of this New Year being so cold and unpredictable. I thought a good recipe that is easy, warm and delicious would fit the bag!  A keeper it is!

I LOVE BEER!  I said it!  If I had a choice of wine or beer. Beer would be my pick!  Even though it’s the oldest fermented drink in the world, beer isn’t beloved by everyone and there is a fair sized group of people who just don’t like the taste of beer. Yet when everyone else around you continues to extol the virtues of every bottle of beer they’ve consumed, you might begin to wonder just what it is you’re missing out on. You may not believe it right now but to many people, good beer drinking experiences are akin to tasting fine wine or single malt scotch; indeed, one of the tests of a fine beer is that it does taste good. For you, liking the taste of beer may have to be an acquired approach but it can grow on you gradually through a better understanding of which beers might taste better (to you) and how to serve each beer so that it is at its optimal flavor. Perhaps it’s time to reacquaint yourself with beer and to find a taste in beer that does please you.

I do want to add, that if you have a problem holding your beer, or you know that alcohol is a problem in your life. This is not your excuse to start back up or continue on with your problem.
 

Back the the Recipe!  Beer does wonders for this bread, and the bread does not taste like beer. Most of the alcohol bakes off and what you’re left with is wonderfully textured bread, with great depth of flavor. The bread is about as sweet as storebought honey-whole wheat sandwich bread. Although there’s no whole wheat flour in the bread, it has a wheaty, nutty quality which I love,  courtesy of the beer.  I used one teaspoon each of cinnamon and nutmeg, as well as a dash of molasses, all of which add warming undertones and little bursts of comforting flavors. They’re very subtle, but present. It’s the nutmeg that I notice most, and it plays wonderfully off the honey and maple.

I have to admit this post is stolen from another blogger!  averie cooks I can’t lie or at less very well! Two Thumbs up!!

It’s total comfort food and I loved it.

Effortless, goofproof, and tastes amazing.

honeybeerbread-9

 Honey Maple Beer Bread

This is some of the best bread I’ve ever made, and it’s definitely the easiest. No yeast, no-knead, no fuss. Simply combine all the ingredients in one bowl, pour beer over, stir, and bake. Foolproof, goofproof bread that’s ridiculously soft and moist. It doesn’t taste like beer and it’s safe to feed to kids.   Use it as French toast bread or for overnight French toast bakes. Serve it with soup, chili, dip it in hummus, or take the spices and flavor profile more savory by adding garlic or onion powder, curry, oregano, dill, or your favorites. Work-free, versatile, fabulous bread.

YIELD: 1 tall 9×5 loaf, about 12 thick slices

PREP TIME: 5 minutesCOOK TIME: 40 minutes

TOTAL TIME: 45 minutes

INGREDIENTS:

2 tablespoons canola or vegetable oil
2 tablespoons light, mild, or medium molasses (not blackstrap)
1/4 cup local honey
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt, optional and to taste
3 cups all-purpose flour
1 tablespoon baking powder
12 ounces beer (I used a Honey Pumpkin Ale;  use your favorite beer)

DIRECTIONS:

  1. Preheat oven to 375F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large mixing bowl, add the first 9 ingredients (through baking powder). Tip: Measure the oil in a 1/4-cup measure, filling it halfway (there’s 4 tablespoons in 1/4-cup, so halfway is 2 tablespoons). By adding the oil first, it coats the measuring cup so the subsequent sticky ingredients (molasses, honey, maple) will slide right out.
  3. Slowly pour beer over the top. It will bubble and foam. Stir until combined. Batter is thick, gloppy, and dense.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 minutes, or until top is domed and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely. Slice using a serrated knife. Bread is best fresh, but will keep airtight for up to 4 days. As the days pass, toasting it is recommended. Serving Ideas: with butter, hummus, olive oil and balsamic; eat is as toast, use as sandwich bread, dip in soup, use for French toast, dice day-old bread and bake for croutons or dice and make a French toast bake or bread pudding.
Deuteronomy 14:26

Use the silver to buy whatever you like: cattle, sheep, wine or other fermented drink, or anything you wish. Then you and your household shall eat there in the presence of the Lord your God and rejoice.
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Merry Christmas Eats

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Wow, It’s just a few days before Christmas and things should be coming to completion. Right?

The gifts should be all bought and wrapped, dinner plans excepted and food purchased. The stocking should be hanging from the mantle, awaiting the small gifts that will fill them until they become to heavy for the hooks, that they hang from.

But instead, the stress of it all, has made me confused and frazzled. It’s turned me into a procrastinator and a, time filling, baker. So…I leave my untouched, gift wrapping post. To pursue, a dough that will cook up to be a flaky layer of butter and goodness. I  grab some of my amazing sweet honey and buy pounds of delicious ohio walnuts.

…A few hours later the HEAVENS have open up and angels have started to sing glorious carols, while eating Baklava.  Ok, maybe not angels from heaven above, but angels that we call friends. So I give you this recipe with great joy.

Don’t forget the true meaning Christmas.  A Holy child, Emmanuel, was born to a virgin. Angels sang to him, shepherds worshipped him and kings traveled great distances to give him gifts.
He then grew up to teach, love and die for our sins. Arose from the died and then he went to heaven to prepare a mansion for us!

Merry Christmas Friends

baklava 2

Buttery layers of nuts and cinnamon, then cut into diamonds shape before baking

baklava 1

baklave should be served with a cup of hot Java!

 

Baklava

Ingredients:

For the Baklava:
1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1 cup ground butter crackers
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half
For the Syrup:
3 cups sugar
1  8-ounce jar local raw honey
1 to 2 tablespoons fresh lemon juice
Directions
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

May your house be filled with great laughter,  May your loved ones fill your home and May your mouth be filled with the sweet, stick Baklava!

Laurie

Luke 2:10-14       The angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. 11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”13 Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, 14 “Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.”

Blessings for our Thanksgiving!

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Thanksgiving has become one of my favorite holidays. An acquaintance wrote my sentiments to a tee and I would like to post them. So without further ado… She says, For weeks I look forward to preparing a beautiful meal and relaxing with my family. Sadly, Thanksgiving night invariably finds me deflated. I regret having gotten irritable in the final crazy minutes of gravy making and turkey carving or feel dispirited by the lack of meaningful conversation at the table. I miss the family members who are absent. I wish people would have gotten along better and connected more deeply. The list of discontents varies from year to year but the theme is the same: it didn’t turn out exactly as I had hoped.

This year I am on to myself. All month I’ve been thinking about letting go of my imaginary ideals and showing up with an open heart for whatever happens. I anticipate that it may be a little hard to pull off on the big day. I know I’m not alone. For many people the holidays are a time of heightened need for things to be a particular way. Certainly there’s nothing wrong with wanting a lovely holiday. But high expectations can hold us in their grip. What we want to see blinds us to what is actually in front of us and diminishes it. If we then distance ourselves from the imperfect, that gap makes it even harder to connect to things as they are. It is only in approaching a thing — be it this particular holiday meal or an individual human being — with attention that we can fully appreciate it, for all its faults and strengths, for all its funky uniqueness. Paying attention with kindness opens us to the wholeness around us. From there it is a short leap to gratitude. That which we see deeply enough can virtually always be counted as a blessing.

As we each look around our Thanksgiving tables next week, may we focus on the kindness and generosity that is shared between us and give thanks for the day we have been given, whether or not it is the one we had imagined.

Blessings on your holiday table.  Don’t forget to invite a friend or two who need a family to share this day with! 

Thanksgiving-Dinner-Turkey

Honey Roast Turkey

Turkey ingredients

  • 1  12 – 14  pound  fresh or frozen natural turkey
  • 2 cups  water
  • 1/2 cup  Hive & Honey BEEpothecary honey
  • 1/4 cup  finely snipped fresh parsley
  • 2 tablespoons  finely snipped fresh sage
  • 2 tablespoons  snipped fresh thyme
  • 4 large cloves garlic, minced
  • 1 tablespoon  olive oil
  • 1/2 kosher salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 cup  Hive & Honey BEEpothecary honey
  • 2 tablespoons  butter
  •  Apple Cider Sauce (see recipe below) (optional)

directions

1.Thaw turkey if frozen. In a medium saucepan combine water, 1/2 cup honey, and about half of the parsley, sage, thyme, and garlic. Bring to a boil. Remove from heat. Stir in olive oil. Cover; let stand 30 minutes. Strain through a fine-mesh sieve; discard solids.

2.Rinse turkey; pat dry with paper towels. Skewer the neck skin to the back. Tie legs to tail. Twist wing tips under the back.

3.Place the turkey, breast side up, on a rack in a shallow roasting pan. Using a flavor-injector syringe, inject the honey mixture into the meat of the turkey. (This may take up to 20 injections, so try to evenly distribute the seasoned mixture in the turkey. If the syringe gets clogged with a bit of seasoning, you will need to flush it out with water and a toothpick.) Sprinkle turkey lightly with salt and pepper.

4.Insert a meat thermometer into the center of one of the inside thigh muscles without the thermometer touching the bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 2-1/2 hours.

5.For glaze, in a small saucepan, heat and stir 1/4 cup honey and butter until butter is melted. Stir in remaining parsley, sage, thyme, garlic, salt, and pepper.

6.Remove turkey from oven. Cut the string between the drumsticks so the thighs will cook evenly. Remove the foil to let the bird brown. Brush about one-third of the glaze over turkey. Return turkey to oven and roast for 30 to 60 minutes more, brushing two more times with remaining glaze, or until meat thermometer registers 180 degrees F and juices run clear.

7.Remove turkey from oven and cover loosely with foil. Let stand for 15 minutes before carving. Carve turkey into thin slices and, if desired, serve with Apple Cider Sauce. Makes 18 servings.

Apple Cider Sauce

 ingredients

  • 1 large onion, chopped
  • 3 tablespoons  butter
  • 3 tablespoons  flour
  • 1 1/2 cups  chicken broth
  • 1 cup  apple cider
  • 1/4 cup  Hive & Honey BEEpothecary honey
  • 2 tablespoons  cider vinegar
  •  Salt
  •  Pepper

directions

1.In a medium saucepan, cook onion in butter until tender. Stir in flour, broth, apple cider, honey and cider vinegar. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.

From the Laurie and Pete Dotson and Jeannie and Steve Saum,

We wish you Great Blessings and Happy Thanksgiving Eating !

(P.S. Take your Propolis and Honey and stay healthy this holiday season!)

Psalm 95:2-3  Let us come before him with thanksgiving and extol him with music and song.  For the LORD is the great God, the great King above all gods.

Baked Egg in an Avocado

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Today, I walked out to the back of our property, to feed the girls (Chickens).  We love our girls.  We have 12 laying hens.

I have named them all, but I could not tell you from day to day who is who.  haha! They are all “Girlies!” to me.  Back in March, I had my husband, Peter, build me a portable chicken coop.  I wanted it for a couple of reasons.March 2013 Chicken coopTo Raise Chicken and to have a coop on wheels.

Chickz rules coop

We wanted the girls to have a fresh salad everyday

Chicken Coop with Chickensand we get the benefit of less bugs in our yard and a well fertilized lawn.  Now don’t you want to get chicken?  I love our visits, they love my treats.  I love to pat them they love to jump on my back.  I push their coop a coops length down the line and they quiet down and eat the fresh greens.

Everyone is happy! 🙂

Chicken coop in back yard 2013 Our partners and friends,  Jeannie and Steve, have 24 girls.  Their coop is stationary and the girls seem just as happy.

So, you can imagine how many eggs we can gather in a weeks time.

Egg fresh

That Brings me to this great recipe.  I love finding creative ways of cooking up eggs.  I found this recipe on Facebook.  A girlfriend sent me the link and I had to try it!  Two thumbs up from this cook to your kitchen.

I have now prepared it a couple of different ways.  Whatever you like, add it and it will be umm umm good!

Baked Egg in Avocado

Baked Egg in an Avocado

INGREDIENTS

Ingredients – Serves 1 or 2:

  • 1 Avocado
  • 2 Eggs
  • Salt and pepper
  • optional- chives, bacon bits, herbs or cheese

INSTRUCTIONS

  1. Slice the avocado in half and remove the stone. Keep the skin on, as you will be baking it in the skin.
  2. Scoop out some of the flesh of each half, to make room for the egg.
  3. Crack an egg into each half and sprinkle over a little salt and pepper
  4. Put in a oven that is preheated to 425F/220C and bake for around 10 minutes (depending how you like your egg)
  5. Serve with some really good bread and honey

http://health.howstuffworks.com/wellness/food-nutrition/facts/health-benefits-of-eggs.htm

Happy Eating !

You must follow the Lord your God and revere only him; and you must observe his commandments, obey him, serve him, and remain loyal to him. Deuteronomy 13:4 NET

Cumin Chicken Skewers with Honey Lemon Yogurt Dipping Sauce

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

You can tell fall is in the air.  The cool smell of fall in the mornings, the leaves are starting to fall, and the neighbors burning their garden waste…ahhh!     I wasn’t happy about this a month ago, when school started back up and I had to go back.  I just wanted to enjoy every last minute of summer.  But today, Pete and I went to the Cyclopes Festival in Yellow Springs, Ohio. We  just needed to take a day trip away from everything.  A fun place to be with a market of DIY items for sale.  To tell the truth, I felt quite comfortable, like I was home…a bunch of modern day hippies living life, simply.  We went to get some ideas for our booth and our next event, but came away with a full tummy and excitement for whatever.  I still want to enjoy what I have left of this tween season.   At the Festival there was a vendor who made Lebanese food and that got me a thinkin’. I pulled chicken out to thaw this morning and I’ve been harvesting onions, cucumbers, garlic, tomatoes and herbs.  So, how can I use these and make a delicious meal .  Lightbulb going off – festival, garden, summerish food …Try this out, So yummy!  

Cumin Chicken Skewers with Honey Lemon Yogurt Dipping Saucecumin chick skewers

INGREDIENTS

Cumin Chicken Skewers

  • 1 tbs ground cumin
  • 2 garlic cloves, crushed
  • 2 tsp olive oil
  • 2 oranges, rind finely grated, segmented
  • 2.5 lbs chicken thigh fillets, excess fat trimmed, cut into 1 inch square pieces
  • 2 x 14 oz cans brown lentils, rinsed, drained
  • 1/2 cup firmly packed fresh continental parsley leaves
  • 1 bunch fresh chives, cut into 1cm lengths
  • 1 small red onion, halved, thinly sliced
  • 2 Lebanese cucumbers, trimmed, halved lengthways, thinly sliced

Honey Lemon Yogurt Dipping Sauce

  • 1-1/2 Tablespoons – honey
  • 2-1/2 Tablespoons – fresh lemon juice
  • 1-1/2 cups – plain Greek yogurt
  • 1-1/2 teaspoons – sea salt
  • 1/4 teaspoon – black pepper, fresh ground

Step 1  Honey Lemon Sauce:  In a mixing bowl, combine the honey, lemon juice, yogurt, salt and pepper. Stir gently, then refrigerate for at least 2 hours before serving.

Step 2   Combine the cumin, garlic, oil and orange rind in a glass or ceramic bowl. Add the chicken and season with salt and pepper. Toss to coat. Thread 4 pieces of chicken onto each skewer.

Step 3   Preheat grill on medium-high. Line a baking tray with foil. Place the skewers on prepared tray. Cook under grill for 3-4 minutes each side or until the chicken is cooked through.

Step 4   Combine the orange segments, lentils, parsley, chives, onion and cucumber in a bowl. Season with salt and pepper. Divide among serving plates and top with skewers. add a dollop of Honey Lemon Sauce

Happy Eating !

Genesis 1:29  And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.

Labor Day – Peanut Butter Honey Fluff

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Today is Labor Day and I get a day off of work…or do I?  I guess, I will not have school work but I do have farm chores, house work and final preparation for the Lithopolis HoneyFest. Sept 6-7th.   We are also extracting honey today.

Active heathy, hive box

Active heathy, hive box

It’s always fun to see how much we will get.  The bummer is, we had one of our hives swarm.  A swarm is when a cluster of bees leave the hive to find another place to house their queen and start a new hive.  Why does this happen, you ask?  Either because of sickness, pest problems, a weak queen, or over population.  But before, I could get out to the hive and save the deserted honey. It was robbed of all its honey by other bees.  I’m hoping the robbers were from our other hives within our apiary.  Our goal this year, is to get our bees through the winter. We have not been luck with winterizing our bees in the past.

How a Hive is set up in the spring

How a Hive is set up in the spring and summer. You would add more hive boxes to the top as the bees multiple and honey production getting greater.

~Later this morning~ So, we just got back in from pulling frames for extraction.  Sad, Sad, News!  There was not enough honey to take. The Queen is laying broad and the hive is active. We felt that the bees needed all the honey they had and what they will be producing to help them through the winter.  We did hear that our Michigan Partners did very well. 30 gallons!  We look forward to eating that when we can.   Not the best of news!  Not a good year for bees either.   Oh Well!

Here’s some good news!  I have an ole friend, who sent me this recipe.  It is perfect for snacking during extracting. (haha, that rhymed – If you know me well enough. I’d never make a good rapper, because I can’t rhyme.  I end up making up word with the same endings sound) anywhooo!  many boo! hehe_ Deb, my twin sister, does the same thing!  On to the Recipe…

Anna Parks thought of me when she saw this recipe. I’ll share it with you

Thank you, Anna

 http://www.iheartnaptime.net/peanut-butter-honey-dip/

Peanut Butter Honey Fluff

Ingredients

  • 1 cup all natural peanut butter
  • 1 (8 oz) container lite cool whip
  • 2 ½ – 3 tbsp honey

INSTRUCTIONS

In a bowl, whip peanut butter and cool whip together until fluffy. Beat in 2 tablespoons of honey (or more for a stronger honey flavor). Beat for another 2 minutes until fluffy. Spoon into a serving bowl and drizzle honey over the top. Serve with fruit or graham crackers.

Happy Eating !

Luke 12:32

“Do not be afraid, little flock, for your Father is well pleased to give you the kingdom.

Honey Zucchini Butter Bread

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

This spring, here in Ohio, the weather was wet and cold for at less 5 weeks. Our bees had a rough start. We had to feed them a high protein sugar water.  When it rains, bees don’t leave the hive.  In addition to that, the flowers from plants and trees emerged later then in previous springs. When the flowers did emerge, they came all at once. We were not given a long continuous nectar and pollen season. So our bees, were not able to produce a large production of honey for a  early summer extraction.  We have had to wait and care for our bees with a gentle hand this summer.  Good news though, we are looking forward to extracting honey in the next few days.  Crossing our fingers and hoping for a large production.

With the wet long spring,  my garden could not be tilled by Budd the old farmer, until the ground had dried out. So my garden went in almost a month late.  I was not able to put in spring lettuces, broccoli and other cool weather plants and seeds.  My good friend and one of the partners in Hive & Honey BEEpothecary, Steve Saum,  had planted indoors, tomato plants, early this spring for transplant.  He had given me 35 plants and then I had another 20 plant reseed themselves from last year.  My zucchini, summer and winter squash, melons, beans, and corn are just now reaching their peak  production of fruit.  So I have an abundance of gardening and fruits that need a home.  I have been giving away veggies to people in need, here in my community.  God is good and knew when this garden needed to be planted.  I had my ideas of when but, God’s timing and plans are always far better than mine.    Thank you God!  If you know someone in need, I have gifts!   Let me know!

So with an abundance of squash, I have made this recipes multiple times and finally revised it, to where I love it.

Honey zucchini butter bread

Honey Zucchini Butter Bread

Recipe makes 2 – 9×5 inch loaves

Ingredients

  • 3 cups self-rising flour

  • 1 tablespoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 3 eggs

  • 1 2/3 cups white sugar

  • 1/2 cup vegetable oil

  • 1/2 cup melted butter

  • 1/2 cup honey

  • 2 tablespoons vanilla extract

  • 3 cups grated unpeeled zucchini

  • 1 cup chopped walnut

  • 1/2 cup flaked coconut

Directions

  1. Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans.

  2. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.

  3. Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.

  4. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

Happy Eating and Harvesting!

Numbers 11:5

“We remember the fish we used to eat for free in Egypt. And we had all the cucumbers, melons, leeks, onions, and garlic

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