Author: Beth Conrey

Butternut Squash Puree with Orange, Ginger and Honey

Butternut Squash Puree with Orange, Ginger and Honey Serves 8 5 lbs. butternut squash, cut in ½ lengthwise, seeded (about 2 large) ¼ c. butter 2 T frozen orange juice concentrate, thawed 2 T honey 2 T. minced fresh ginger 1 t. fresh grated orange peel 1 t. fresh grated lemon peel ¾ t. cinnamon […]

Candied Curried Pecans

Candied Curried Pecans Ingredients: 3 cups 1 ½ t. onion powder 1 ½ t. garlic powder 1 ¼ t. kosher salt ¾ t. curry powder ¼ t. cayenne 2 T. unsalted butter 2 T. honey 3 c. pecan halves Directions: Preheat oven to 250 degrees. Line large rimmed baking sheet with foil. Mix onion powder, […]

Honey Citrus Glazed Carrots

Honey Citrus Glazed Carrots Makes 4 servings 1 Tablespoon butter or margarine 4 cups sliced carrots 1/4 cup honey 1/2 cup chicken broth 1/2 cup orange juice 1/2 teaspoon minced orange zest 1 teaspoon salt 1/4 teaspoon pepper In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes. Add honey, […]

Honey Spice Glaze for Turkey

Honey Spice Glaze for Turkey Ingredients: 12-16 servings 12 to 16 lb. Butterball Turkey 1/8 t. cayenne ¼ t. ground cumin ¼ t. ground allspice ¼ t. salt ½ t. garlic powder 2 t. chili powder 1 t. water 2 T. honey Directions: Prepare turkey according to your whim. Combine all of the glaze ingredients […]

Blueberry Muffins

Blueberry Muffins Ingredients: 1 1/2 c. fresh blueberries, cleaned and set aside 1 1/2 c. unbleached flour 1/2 t. baking soda 1 t. baking powder 1/2 t. salt 1/2 t. grated lemon or lime peel 1/3 c. honey 1/4 c. butter 1/3 c. milk 1 large egg 2 T. fresh lemon or lime juice Sift […]

Honey Corn Bread

Honey Corn Bread Ingredients: ¼ c. honey 1 c. buttermilk 1 egg 1 c. yellow corn meal 1 c. unbleached flour 2 t. baking powder ½ t. baking soda ½ t. salt 3 T. melted butter Preheat oven to 425 degrees. Beat together egg, buttermilk and honey. In a separate bowl, mix together all the […]

Honey Corn Muffins

Honey Corn Muffins Ingredients- Makes 12 muffins: 1 ¼ c. flour ¾ c. cornmeal 1 ½ t. baking powder 1 t. kosher salt ½ t. baking soda 2 large eggs 1 c. buttermilk 1/3 c. honey 4 T. unsalted butter, melted Heat the oven to 375 degrees. Coat a 12 cup muffin tin with cooking […]

Honey Oatmeal Bread

Honey Oatmeal Bread Ingredients: 2 cups boiling water 1 cup dry rolled oats soak 1/2 hour until oats are soft 2 packages dry yeast 1/3 cup warm water Sprinkle yeast on water, let sit until all yeast is dissolved 1/2 cup honey 2 tsp salt 2 tbsp melted butter Add to oats, then add yeast, […]

NY Times No-Knead Bread

NY Times No-Knead Bread Ingredients: 3C flour 1/4t instant yeast 1 and 1/4t salt 1 and 5/8C water Mix ingredients into large bowl to create goopy mess. Seal with plastic wrap and allow to rise at warm room temp (70-75F) for 12-18 hours. Turn out onto floured surface, fold on itself 1-2 times, cover with […]

Pumpkin Bread

Pumpkin Bread Ingredients: 4 beaten eggs 2 cups honey 2 cups cooked pumpkin, fresh or canned 2/3 c. water 1 c. vegetable oil 3 ½ c. whole wheat flour 2 t. baking soda 1 t. cinnamon 1 t. nutmeg Preheat oven to 350 degrees. Beat eggs, honey, pumpkin, water and oil together well. In a […]