Olamina Organic Raw Honey Recipes

Baklava

Make your own Baklava.
Ingredients
9 phyllo pastry sheets from a 1-pound package (look in the frozen section at the local grocery)
1 generous cup finely chopped walnuts (the finer, the better)
1/2 cup melted unsalted butter
1 cup honey syrup (see below)
 

Directions
Place an 8" round cake pan on a stack of sheets, and use as a template to make phyllo circles. You can get one entire circle, and one half-circle, from each stack of sheets. Use as much phyllo as possible.
Butter cake pan, preheat oven to 350.
Create six layers of phyllo, and brush each layer with butter.
Create fifteen layers of phyllo-butter-1 TBSP walnuts on top of the above.
Create six more layers of phyllo brushed with butter on top of the above.
Score top approximately 1/2" deep, to form 16 triangles.
Bake for 45 minutes, until it reaches a golden brown.
Pour honey syrup on top of pastry, slice through the remaining layers of phyllo, and allow to cool several hours before serving.
 
Honey Syrup
This is the honey syrup for the Baklava. You can store the extra syrup in the refridgerator until needed.
 
 
Ingredients
2 2/3 cups sugar
2 cups water
rind of one lemon
3 whole cloves
3 cinnamon sticks
1 pound of the darkest honey you can find
5 tablespoons lemon juice
2 1/2 tablespoons brandy
 

Directions
Combine first five ingredients in a saucepan, bring to a boil, then reduce heat and simmer until it thickens slightly (approximately 10-15 minutes).
Strain out rind and spices.
Stir in honey, lemon juice, and brandy. Cool.
Use for pastries.

Honey Pumpkin Bread

The honey not only lends flavor to this bread, but also draws water to the bread, keeping it moist longer! Fresh pumpkin also creates a better flavor - directions for preparing fresh pumpkin are at the bottom of this page.

Makes 1 loaf.

Ingredients
1/2 cup butter
2 Cup Flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup honey
1 cup pumpkin
2 tsp. lemon juice
1 tsp. vanilla
Directions
Mix all ingredients well.
Pour into greased 9x5 bread pan.
Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
Cool for 10 minutes on a wire rack, then remove from pan.
Preparing Fresh Pumpkin
There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!

Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results.  You may need to add more honey with a larger pumpkin (taste before baking).

Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.

Ingredients
one fresh pumpkin
small amount of oil or Pam

Directions
Cut pumpkin in halves (or quarters, if large).
Scoop out pulp and seeds. (Seeds can be saved later for roasting.)
Lightly oil inside meat of pumpkin.
Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet.
Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout.
Allow to cool until you can handle with your hands.
Scrape pulp from rind and place in blender.
Puree until consistent throughout.
Line colander with coffee filters.
Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.
This is another simple recipe, one that combines the sweetness of honey with the creaminess of butter. This is a wonderful condiment for biscuits and breads. If you are feeling Martha-Stewartish, you can even place this into a mold, chill it, and unveil it just before the guests arrive!

We recommend the creamy honeys for theses recipes

Important note -- this will last approximately 1 week in the refrigerator. Raw honey has enzymes in it that will cause the butter to turn after this period. Therefore, it is recommended to make this recipe in small batches, as needed.

Ingredients
1/2 cup butter
1/4 cup honey  choose something sweet or spicy)
Directions
Whip butter and honey together thoroughly.
Refridgerate (molded if desired) until firm.
 

No-Bake Peanut Butter Cookies

Ingredients
1 cup peanut butter
1 cup dry powder milk
1 cup honey
granulated sugar (or coconut, or nuts, or chocolate....)
Directions
Thoroughly mix all ingredients.
Refridgerate until firm.
Roll into bite-size balls.
Roll in nuts or coco powder for an added treat
Eat.

Scones with Honey-Lemon Cream Scones

2 cups self-rising flour*
1 tablespoon granulated sugar
1-1/3 to 1-1/2 cups heavy lemon juice (whipping) cream

Honey Lemon Cream:
1 cup heavy (whipping) cream
2 teaspoons fresh squeezed
2 tablespoons forest honey Honey

Preheat oven to 450º. In medium bowl, stir together flour, sugar and cream until dough forms a ball. Turn dough out onto surface dusted with additional flour. Fold dough in half 5 to 7 times to knead (do not overwork dough), adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to ½- to ¾-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into rounds. Place on baking sheet coated with cooking spray, on parchment paper or on a silicone mat. Bake at 450º for 8 to 10 minutes or until golden brown. Meanwhile, in medium bowl, whisk together 1 cup cream and lemon juice. Whisk in honey. (It will thicken, slightly.) Spoon over warm scones.

Makes 9 to 10 scones.

*You can substitute all-purpose flour by adding 1-½ teaspoons baking
powder and ½ teaspoon salt for each cup called for in the recipe.

Honey-Rum Carrots

1 lb. baby carrots
1 c. water
3 tbs. Burleson's Pure Honey
3 tbs. butter
½ tsp. salt
2 tbs. rum or bourbon

Bring water and carrots to boil over high heat. Reduce to low; cover and simmer 10 minutes or until carrots are tender.

Drain and return carrots to the pan, uncovered. In another small saucepan, combine butter, honey and salt, cooking 4 – 5 minutes until blended and smooth. Add honey mixture to carrots, then stir in rum or bourbon.

Return carrots to a medium-high heat for 8 – 10 minutes more, stirring until carrots are glazed and most of the liquid has evaporated.

Honey-Sweet Fruit Salsa Sundaes

This great low-fat dessert has a Mexican flair.
2 cups chopped fresh strawberries
1/3 cup forest organic raw Honey
1 cup peeled and chopped fresh peaches or nectarines
1 teaspoon grated lime zest (peel)
1 to 2 quarts vanilla frozen yogurt, low-fat or regular ice cream
1 cup peeled and chopped kiwi fruit
1/4 cup fresh lime juice (or juice of 1 lime)

In medium bowl, combine strawberries, peaches and kiwi fruit, set aside. In gla ssmeasure, whisk together lime juice, honey and lime zest; pour sauce over fruit and gently stir to combine. When ready to serve, scoop frozen yogurt or ice cream in dishes. Spoon fruit salsa over top. Garnish with mint sprigs, if desired. Serve immediately.

Makes 8 servings.

  
 
 
 

Adam and Even Shake 

3 apples, cored, peeled and quartered
1 cup apple juice, chilled
1 cup milk
1 cup plain yogurt
1/4 cup forest raw organic natural Honey
5 to 10 icecubes

Pour ingredients into a blender container; pulse until smooth. Makes 4 servings.

 

Honey Shake Me

1 can (15 1/4 oz.) tropical fruit salad, undrained
1 carton (8 oz.) low-fat lemon yogurt
2 tablespoons Forest raw organic Honey
1/2 teaspoon vanilla
2 cups ice cubes

In blender container, combine fruit salad, yogurt, honey and vanilla. Cover; blend until smooth. Add ice cubes. Cover; blend until slushy.

Makes 4 to 6 servings.

Toast and Honey 
1 slice toasted bread
2 tsp. forest creamy honey (cinnamon chocolate or raw creamy)
Spread honey on freshly toasted bread. Beats jam or jelly any day!

 
 

Crunchy Snack Mix 

2 cups wheat cereal (Wheat Chex recommended)
2 cups rice cereal (Rice Chex recommended)
2 cups corn cereal (Corn Chex recommended)
2 cups oat cereal (Life recommended)
2 cups flaked coconut
1 cup sliced almonds
1 cup pecan pieces
1 cup dried cranberries (Craisins)*
1 cup forest raw organic or creamy Honey
1/2 cup butter
Coat two large (15x10x1-inch) shallow baking pans with cooking spray. Layer half of the cereal, coconut, nuts and cranberries in each pan. Gently stir. In a 2-cup glass measure melt butter. Add honey; whisk to combine. Drizzle over cereal mixture (both pans), gently stir to coat cereal. Bake at 325º for 35 to 40 minutes or until brown, stirring every 10 minutes. Allow to cool on wire racks; break apart. Serve as a healthy snack, a topping for fruit, yogurt or ice cream..
 
Makes about 14 cups.
 
Turn this mixture into a gift


Taste

 

Honey-Beer Barbecue Sauce 

1 medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon canola vegetable oil
1 bottle (12 ounces) chili sauce (1 cup)
1/2 cup beer
1/3 cup forest raw organic Honey
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard

In small saucepan over medium-high heat, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally. Brush on beef, chicken or pork during the last 10 minutes of grilling. If desired, reheat and pass remaining sauce.

Makes about 1-1/2 cups sauce.

Blemish Remover 

½ c. warm water
¼ tsp. salt
1 tsp.forest raw organic Honey

Mix salt into water until dissolved. Soften the blemish by applying a saltwater-soaked cotton ball to the blemish for several minutes.

Once soft, dab honey onto the blemish and allow to remain on skin for 10 minutes. Rinse and pat dry.


 

Honey Date Bars
 

1 c.forest raw organic Honey
3 Eggs
1 tsp. Baking Powder
⅛ tsp. Salt
1 ⅓ c. Flour
1 c. Walnuts, chopped
1 lb. Dates, chopped
1 tsp. Vanilla