Cooking With Honey – Strawberries With Honey Rebecca Sauce

strawberries with rebecca sauce

This is a traditional Kentucky Derby favorite. Enjoy the seasonal abundance of fresh strawberries with this heavenly sauce.

Yield:  6 servings

Ingredients:

2 quarts fresh strawberries

· 1 pint sour cream

· ½ cup honey

· 1 tablespoon vanilla

· 1 tablespoon dark rum, brandy or bourbon (bourbon makes a more Kentucky-tasting sauce)

Directions:

Wash berries. Drain on paper towels. Divide among 6 pretty bowls or plates.

Combine sour cream, honey, vanilla and rum or bourbon. Stir to mix well. Spoon over strawberries and serve.

Mary Todd Lincoln’s Honey, Almond And Vanilla Cake

white_cake

This is supposedly the cake that Mary Todd used to win Abe Lincoln’s heart. The original recipe didn’t call for honey, but it definitely improves the taste and texture of this rich pound cake.

Ingredients

1 cup almond flour

1 cup unsalted butter (2 sticks)

1 cup honey

1 cup granulated sugar

3 cups all-purpose flour

3 teaspoons baking powder

pinch of baking soda

3/4 cup milk

6 eggs, separated (best when eggs are cold)

1 teaspoon vanilla extract

Confectioners’ sugar

Directions

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.

With an electric beater or stand mixer, cream butter ,honey and sugar until light yellow in color and fluffy.

Sift flour, baking powder and baking soda three times. Fold flour mix into creamed butter, honey and sugar, alternating with milk, until well blended. Stir in almond flour and beat well.

In a separate bowl, beat egg whites until they have stiff, firm peaks. (Use egg yolks for another use  Beaters and bowl must be washed and dried thoroughly before whipping egg whites or they will not stiffen properly. Fold egg whites gently into batter with a rubber spatula. Add vanilla extract.

Pour batter into prepared bundt pan and bake for one hour, or until a skewer inserted comes out clean.

Cool for at least 20 minutes before inverting, then allow to completely cool before serving. Sift confectioners’ sugar on top.

Makes about 12 slices.

The Romancing The Bee Diet – Day 7 – Chocolate Lava Cake

molten-lava-cake-853x1024

It’s been a week and I’ve lost 2.6 pounds.  I’m right on track, and still feel great.

So I’m going to make a diet treat today. I hope you enjoy it as much as I do!

Ingredients:

4 oz Semi-Sweet or Bittersweet chocolate

½ tsp Vanilla Extract

1/8 tsp Salt

2 Tbsp Honey

1 tsp Coconut Flour

2 tsp Cocoa Powder

2 eggs

4 Tbsp extra virgin or refined coconut oil (plus a little more for greasing the ramekins)

Directions: 

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).

In a 4 cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.

In a small bowl, beat eggs, vanilla, salt and honey with a hand or stand mixer until light and frothy, about five minutes.

Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.

Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.

Remove from oven and serve immediately. Enjoy!

The Romancing The Bee Diet – Broiled Grapefruit With Honey And Cinnamon

broiled grapefruit

Want to know what to have for breakfast tomorrow? This is the best!!

1/2 grapefruit

1 Tbsp honey

1/2 tsp. vanilla extract

Pinch of cinnamon

Position oven rack so that it sits four inches below the broiler in the oven. Preheat the oven to broil. Place one half grapefruit in a small baking dish. Drizzle with honey and vanilla extract. Sprinkle cinnamon over top and broil in the oven for 5 minutes. Enjoy!

Fat bee

Holidays With Honey – Cincinnati Opera Creams

opera creams

For about a hundred years, Cincinnati has had a love affair with candy filled with opera cream — a simple, but sweet and rich fondant.

Opera cream candies are usually covered in dark chocolate.  According to legend, the opera cream recipe was brought to Cincinnati from France before the turn of the century.

One explanation for the origin of the name “opera cream” is that the candy is sweet and very rich and so are a lot of operas.

Another explanation (more likely!) is that for many years, the Cincinnati Opera treated patrons to opera cream candy before performances.

Yield:  3-1/2  pounds

Ingredients:

4 cups granulated sugar

2 cups heavy whipping cream

1 tablespoon honey

1/2 teaspoon cream of tartar

1 teaspoon vanilla

1 lb dipping chocolate

Directions:

Combine sugar, cream, honey, and cream of tartar in a 3-qt. heavy saucepan.

Cook over low heat, stirring constantly, until sugar dissolves.

Cook to 236°F.

Watch carefully to avoid boiling over.

If sugar crystals form on the side of pan, wipe them off.

(To prevent this problem, place the lid on just as candies start to boil, for 1 minute. This washes the crystals down automatically.) Pour out onto marble slab (do not scrape pan).

Let stand until lukewarm, about 5-10 min.

Work like fondant, until creamy& light in color.

Add vanilla and work into mix.

Shape in pieces as desired.

Dip in melted chocolate.

Holidays With Honey – L.J.’s Peanut Butter Honey Pinwheels

pinwheels

My beloved and talented mother L.J. (short for Lois Jean) ALWAYS made these for the holidays.  They were one of her many Southern specialties!

Ingredients

16 oz. powdered sugar

1 1/2 cups powdered sugar (to keep dough from sticking to paper)

1/2 cup softened butter

1 tablespoon honey

3 tablespoons milk

1 teaspoon vanilla extract

8 oz. peanut butter

Directions

In mixing bowl, combine 16 oz sugar, butter, honey, milk, and vanilla (should be stiff and dough-like).
Chill for a few minutes to help prevent sticking.

Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).

Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.

Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
Chill 1 hour and slice into 1/4″  pinwheels.  Keep refrigerated.