Agriculture Reference
In-Depth Information
½ cup (65 g) chopped pecans
Vanilla ice cream
Melt butter over low heat; stir in cornstarch. Add honey and cook, stirring constantly
until mixture boils. Add pecans. Serve warm over ice cream. Makes about 1½ cups (355
ml).
Perfect Pound Cake
1 cup (225 g) butter
1 cup (340 g) honey
4 eggs, beaten
1 teaspoon (5 ml) vanilla
3 cups (375 g) cake flour
3 teaspoons (14 g) baking powder
¼ teaspoon salt
1 teaspoon (5 ml) almond flavoring
Cream the honey and butter. Add the beaten eggs and vanilla. Sift together the dry in-
gredients, then stir into honey-egg mixture. Beat well. Add almond flavoring, pour into
a greased loaf pan, and bake in 300°F (149°C) oven for 2 hours. You can vary this re-
cipe by adding a cup (165 g) of raisins or currants or ½ cup (65 g) chopped pecans.
Honey Zucchini Bread
1 egg
¾ cup (255 g) honey
3 tablespoons (45 ml) vegetable oil
1 teaspoon (5 ml) vanilla
2½ cups (313 g) all-purpose flour
1½ teaspoon (7 g) baking powder
1 teaspoon (4 g) orange peel, grated
½ teaspoon (2.3 g) baking soda
½ teaspoon (2.3 g) ground ginger
¼ teaspoon salt
1½ cups (180 g) zucchini, grated
Beat egg slightly in a large bowl, then add honey, oil, and vanilla and mix well. Com-
bine flour, baking powder, orange peel, baking soda, ginger, and salt in medium bowl.
Add flour mixture and zucchini to the honey mixture, and mix until blended.
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