1/2 cup unsweetened baking cocoa
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 cups milk, almond milk, or rice milk
2 tablespoons honey or agave nectar
Mix dry ingredients in a small bowl, in saucepan combine milk of your choice with the dry cocoa mixture and honey or agave. Stir continuously over medium heat until mixture is smooth. Serve in your favorite mugs and enjoy!
Combine:
4 teaspoon Aunt Patty's® Organic Honey Crystals
3 tablespoon salt
1 tablespoon organic cane sugar
2 teaspoon garlic powder
1 teaspoon minced onion, dehydrated
1/2 teaspoon oregano
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon basil
Add 1 tablespoon plus 1 tablespoon to the above mixture to:
1 cup oil
1/4 cup lemon juice
1/3 cup vinegar
Shake to mix. Chill 1/2 to 1 hour before using.
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Ingredients:
3 tablespoons Aunt Patty's organic coconut sugar
2 tablespoons Aunt Patty's distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon Aunt Patty's sea salt
1/4 teaspoon Aunt Patty's cayenne pepper
1 teaspoon Aunt Patty's black pepper
1 teaspoon Aunt Patty's paprika
1 teaspoon Aunt Patty's hot or mild chili powder
3/4 cup of organic catsup
2 tablespoons tamarind paste
2 tablespoons organic tomato paste
1 tablespoon Aunt Patty's Organic Unsulphered Blackstrap Molasses
3/4 cup of water
1 to 2 tablespoons Glorybee Pacific Northwest Blackberry or Raspberry Honey
Mix all ingredients together, simmer for 20 minutes to 1/2 hour. Brush or pour sauce on your favorite veggies, meats or seafood.
Prep Time: 30 minutes
Cook Time: 45 minutes in a 350 degrees oven
Ingredients:
3 whole organic brown eggs (room temperature)
3/4 cup (liquified) Aunt Patty's Organic Coconut Oil
1 1/2 cup Aunt Patty's Organic Coconut Sugar
1 teaspoon freshly grated lemon peel
1/2 teaspoon organic orange extract
1/4 teaspoon Aunt Patty's Organic Vanilla View Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
*Preheat oven to 350 degrees. Grease a square pan.
1 egg
1 cup Aunt Patty's Organic Maple Sugar
1 1/2 cups organic unbleached flour
1 tsp. baking soda
1 tsp. sea salt
1 cup light sour cream
1 tsp. pure vanilla
Crumb Topping
4 tbsp. butter
1/2 cup Aunt Patty's Organic Date Sugar
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. mace
Beat egg and sugar, continue beating. Add sour cream, alternating with flour, and sifted dry ingredients. Add vanilla, stir well. Pour into greased pan. Top with the crumb topping. Topping: cut butter into date sugar. Combine with ginger, cinnamon, and mace.
Bake for 25-30 minutes.
4 cups tomato sauce
2 lb. ground beef
2 cans kidney or pinto beans, drained
1 cups canned tomatoes, drained
1 cups tomato puree
1 cups water
1/2 cups Aunt Patty's® Unsulphered Blackstrap Molasses
1/4 cups minced onions, dehydrated
1 tablespoon corn starch
2 teaspoon chili powder
2 teaspoon salt
1. Brown meat; drain off fat.
2. Add onions, canned tomatoes, tomato sauce, and tomato puree. Heat to simmering.
3. Mix Molasses and corn starch with water; then stir slowly into simmering pot.
4. Add beans and seasonings; stir occasionally; simmer.
Cook Time: 40 minutes or until done
Ingredients:
1 Whole Organic Chicken
4 Organic garlic cloves, peeled
1/3 cup GloryBee Pacific Northwest Blackberry Honey, plus 2 tablepoons
2 Tablespoons Worcestershire Sauce
Directions:
Butterfly whole chicken in half, pull skin away from chicken, insert garlic cloves under skin, and spread 1/3 cup of the honey under the skin of chicken so it's well coated. Take the additional 2 tablespoons of honey and mix with the worcestershire sauce, baste skin of chicken with mixture. Grill over hot coals for 40-to 50 minutes until done, making sure to turn chicken over every 5-10 minutes.
Helpful Hints for Cooking with Buckwheat Honey:
Use to Glaze Holiday Hams -- add cinnamon and cloves for an extra flavor impact.
Use to add to your own barbeque sauce to put on ribs, chicken, whatever you please!, Try using it on its own.
Cook Time: 18-20 minutes
5/8 cups flour
5/8 cups yellow corn meal
1/3 cups shortening
1/3 cups Aunt Patty's® Organic Honey Crystals
1/4 cups brown sugar
1/4 cups dry buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1. Blend dry ingredients and cut in shortening.
2. Beat 2 whole eggs; add to 1 cup of water.
3. Add liquid to dry mix and blend until just moistened.
4. Fill greased muffin cups about 2/3 full.
5. Bake at 400° F for 18-20 minutes.
6. Allow to cool 10 minutes before removing from pan.
Cook Time: 30-45 minutes
Preheat Oven to 425 degrees
1 3/4 cups canned pumpkin
1/2 cup brown sugar
1/2 cup Organic Cane Sugar
1/4 cup GloryBee Orange Honey
2 tbsps. GloryBee Orange Honey set aside
1 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. sea salt 1 cup whole milk
1/2 cup evaporated milk
2 eggs, slightly beaten
1 tbsp. fresh grated orange peel (dried use 1 - 1 1/2 tsps.)
1 10 inch pie shell, unbaked
Optional: 1/4 cup of Aunt Patty's Chopped Pecans
Optional: 3/4 to 1 cup of Aunt Patty's Dried Apple Rings
Pie Crust: prepare and set aside. Combine Pumpkin, sugars, 1/4 cup of honey, spices and salt; blend thoroughly. Stir in the whole milk, evap. milk and eggs. Chill in the refrigerator overnight. Line pie crust with dried apples, pour in the filling. Top with pecan pieces. Sprinkle with orange peel and drizzle with the 2 tbsps. of honey. Bake for 35-40 minutes or until a knife comes out clean. Cool before serving.
Topping: 1/2 to 1 pint of whipped cream whipped. Flavor with brandy or rum.
Crust:
4 tablespoons unsalted butter or non-hydrogenated butter substitute at room temperature
2 tablespoons Aunt Patty’s light agave nectar
¼ teaspoon sea salt
3 large egg yolks
1 teaspoon Aunt Patty’s vanilla extract
1 ½ cups sprouted spelt flour or whole wheat pastry flour
Filling:
6 cups of peeled, quartered, cored and thinly sliced zucchini or summer squash
½ cup lemon juice
¾ cup firmly packed organic brown sugar
1 ½ teaspoon Aunt Patty’s ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon Aunt Patty’s ground nutmeg
3 tablespoons instant tapioca
Crumb Topping:
2 cups of organic oats
¼ cup to ½ cup organic flour
½ cup butter
¾ cup organic brown sugar
1 teaspoon Aunt Patty’s ground cinnamon
Lemon zest from one large lemon
Granulated sugar
Preheat oven to 425°F
Make the crust by creaming the butter, agave nectar, and salt with an electric mixer until light and fluffy. Add the egg yolks and vanilla extract and beat well. Stir in the flour and mix until just combined but still crumbly. Divide the dough in half (Refrigerate or freeze the other half of the dough for later use) and roll out on a lightly floured surface, roll the dough into the shape and size of your cookie sheet. Lightly grease a cookie sheet and put parchment paper down the line the sheet. Place the dough into the cookie sheet and flute the edges. Refrigerate crust until needed.
Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer until zucchini is tender, about 10 minutes, stirring occasionally for even cooking. Add brown sugar, cinnamon, ginger and nutmeg and simmer for 5 more minutes. Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.
For the crumb topping, Cut the butter into the flour, oats and sugar. Add spices and mix. Set aside until ready to top the bars.
To assemble the bars, sprinkle the crust with cinnamon, brown sugar and lemon zest. Top with the filling and the crumb topping.
Bake bars in the lower third of the oven for 15-20 minutes. Reduce heat to 350°F and continue baking for 20-30 minutes. Sprinkle the top with granulated sugar and continue to bake for 10 minutes or until the crust is golden.
Cook Time: 12-15 minutes
Preheat oven to 425° *Grease a baking sheet.
1 cup whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. coriander
1/4 tsp. salt
3 tbsps. soft butter 1 cup rolled oats
1 beaten egg
1/2 cup low-fat milk
3 tbsps. Aunt Patty's® Organic Date Sugar
4 cups fresh strawberry halves
2 cups yogurt
Mix together the date sugar, flour, baking powder and salt. Cut the butter until mixture looks like coarse crumbs. Stir in the oats. Combine the beaten egg and milk in another bowl and add to the dry mixture, stirring until moistened. Use a serving spoon to drop batter onto an greased baking sheet, forming 6 large shortcakes.
Bake for 12-15 minutes.
Cool on cooling rack. To serve slice the shortcakes in half, cover with strawberries and top with yogurt. Drizzle a little GloryBee Honey over the top if you like your yogurt on the sweeter side. Serves 6.