Dandelion Honey

Ingredients

1 Liter dandelion petals

1 Liter water

3 slices lemon - 1Ž2 cm thick

1/4 vanilla bean, cut in half

1 kg sugar

Instructions

Pick the dandelions in full sunshine. Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes. Let the mixture sit by the side of the stove for 5 to 6 hours. Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).

Serve on toast, muffins or danish

Yield: about 1 liter

(Fuente:home cooking

My dad made honey butter everytime he made biscuits.

INGREDIENTS:

* 1/2 cup butter, softened

* 1/4 cup honey

PREPARATION: Mix the butter and honey with blender or hand mixer. Store in refrigerator.

(Fuente:Baking about

Honey Raisin Bread

2 1/2 cups plain flour

3 teasp baking powder

1/2 teasp bi-carb soda

1/2 cup bran cereal

1 cup raisins - chopped

1/3 cup firmly packed brown sugar

1/2 cup walnuts - chopped

1 cup milk

2 eggs

1/3 cup honey

2 tablesp melted butter

Mix together flour, baking powder, soda, bran, raisins, sugar and nuts. Combine milk, eggs, honey and butter. Stir into dry ingredients and beat until smooth. Pour batter into greased 22 x 12cm loaf pan. Bake in moderate oven approx. I hour or until done when tested. Serve sliced and buttered.

Date Loaf

125 g margarine

1 1/2 cups dates

1 teasp cinnamon

1 teasp mixed spice

1 teasp bi-carb soda

3/4 cup boiling water

1/2 cup honey

1 1/2 cups S.R. flour

Place margarine, dates, spices and soda in a bowl. Add 1/2-cup water to honey and stir. Add to ingredients in bowl and add extra 1/4-cup water. Stir until margarine is dissolved. Stir in flour. Bake approx. 3/4 - 1 hour.

Microwave: - Pour mixture into ring mould and cook on HIGH for 8 - 8 1/2 minutes. Let cake stand a further 5 minutes.

Apple and Cinnamon honey Cake

3 1/2 teasp cinnamon

250 g S.R. flour

3 eggs

180 g butter

125 g castor sugar

90 g honey

120 ml milk

2 red eating apples - peeled, cored and thinly sliced

Preheat oven to 1 75°C, grease a deep 20cm diameter cake tin. Mix 1/2 teasp of the cinnamon with I tablesp of the sugar and sprinkle over the base of the tin. Line the base of the tin with apple slices, overlapping them so as there are no gaps for the cake mixture to leak through. Sift the flour with the remainder of the cinnamon and set aside. Cream the butter with remainder of the sugar until light and fluffy. Gradually pour in honey in a constant stream, beating continuously. Add beaten eggs gradually (mixture will curdle if you added all at once). Add 2 tablesp flour to creamed mixture, and then pour in a little milk. Continue folding in flour and milk, finishing with flour. Pour mixture into greased cake tin and bake 40 - 45 minutes, until an inserted skewer or knife comes out clean. Allow cooling for 15 - 20 minutes, then turning out onto cooling rack. The apples should be caramelised and the cake a rich golden brown.

Orange Honey Ring

100 g butter - melted

4 tablesp honey

1/3 cup water

1/2 cup sugar

2 eggs

4 tablesp full cream milk powder

1 1/2 cups S.R. flour

grated rind of 1 1arge orange

optional: 1/2 cup chopped pecans

Mix together all ingredients except pecans. Beat until thoroughly combined. Add pecans. Pour into greased 20cm ring tin. Bake in moderate oven for 40 - 45 minutes or until cake is cooked. When cold, ice with orange icing.

(Fuente:Honeybee