Recipes from our table to yours
Over the years we have used honey in many of the recipes we use at our family table. We would like to share
them with you and in turn would like to highlight quest and their recipes. If you would like to post a recipe on our
website simpy go to our contact page and submit your favorite recipe. If you send us a picture of you or your
creations we will also use those in our post!
Honey Garlic Pork Chops
World's Best Honey
Garlic Pork Chops
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Ingredients
-
1 pound dry ziti pasta
-
1 onion, chopped
-
1 pound lean ground beef
-
2 (26 ounce) jars spaghetti sauce
-
6 ounces provolone cheese, sliced
-
1 1/2 cups sour cream
-
6 ounces mozzarella cheese, shredded
-
2 tablespoons grated Parmesan cheese
Pumpkin Honey Bread
Directions
In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.
Ingredients
-
1 cup - BC honey
-
1/2 cup - butter or margarine, softened
-
1 can (16 oz.) - solid-pack pumpkin
-
4 - eggs
-
4 cups - flour
-
4 teaspoons - baking powder
-
2 teaspoons - ground cinnamon
-
2 teaspoons - ground ginger
-
1 teaspoon - baking soda
-
1 teaspoon - salt
-
1 teaspoon - ground nutmeg
Nutritional Information
-
per serving (based on 1/8 loaf, about 1-inch slice)
-
Calories: 261
-
Fat Total: 7.51 g
-
Protein: 5.43 g
-
Cholesterol: 68.8 mg
-
Carbohydrates: 44.5 g
-
Sodium: 411 mg
-
Dietary Fiber: 2.53 g
-
Calories from Fat: 25%
Honey and Almond Butter Ice Cream
Directions
Place the milk, cream, and egg yolks in a heavy saucepan. Slowly whisk to combine. Cook over low heat, stirring gently, for about 5 minutes, or until the milk is hot and the mixture begins to coat a spoon. If you don’t have a heavy saucepan, use a double boiler so the egg yolks do not curdle. Remove from the heat.
Add the honey, almond butter, and almond extract and stir until thoroughly blended. Refrigerate, uncovered, until chilled.
Following the manufacturer’s directions, process the custard in an ice-cream maker. Scoop the ice cream into a freezer container and freeze until ready to serve. It will keep for at least 2 weeks.
Ingredients
-
1½ cups - whole milk
-
1 cup - heavy cream
-
4 - egg yolks
-
2/3 cup - BC honey
-
½ cup - smooth or chunky almond butter
-
1/ 8 teaspoon - almond extract
Honey Ice Cream-Yummy
