| |
|
|
Organic Spices
Turmeric, Ginger, Garlic, Pepper, Fenugreek, Cardamom, Cinnamon, Cumin, Chili, Nutmeg, Coriander, Mustard, Tamarind, Vanilla, Sesame
|
|
Organic Processed Foods
Banana, Coconut, Guava, Mango, Papaya, Tomato, Onion, Honey, Arrowroot, Niger, Maize, Peanut, Rice, Castor, Red gram, Black gram, Sorghum, Cashew
|
|
Organic Herbs
Aloe Vera, Amla, Neem, Basil, Bacopa, Licorice, Chebula, Asparagus, Ashwagandha, Stevia, Coleus, Senna
|
|
|
|
|
Tips on Cooking with Honey...
- For best results, use recipes developed for using honey.
- When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
- With a little experimentation, honey can replace all the sugar in some recipes.
- When baking with honey, remember the following:
- Reduce any liquid called for by 1/4 cup for each cup of honey used.
- Add 1/2 teaspoon baking soda for each cup of honey used.
- Reduce oven temperature by 25°F to prevent over-browning.
- Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
- When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.
- A 12-ounce jar of honey equals a standard measuring cup.
Honey Recipes
If you arrived here via a search engine, don't miss the full article on Organic Honey which includes history, storage, usage, and cooking tips. Honey is a natural sweetener and has been fondly used in preparations for many desserts which adds flavor and gives a golden yellow color to your recipe.
|
Add your own special recipe to our Message Board and share with the world.
Now that you are here to find out the delicacies by the addition of Organic Honey into your preparation; we will offer you 2 different delicacies very month.....to feed your loved ones a new dish and feel them loving you more each week!!!!
|
| Hot 'n' Honeyed Chocolate Spice Fondue |
Ingredients |
- oz. unsweetened chocolate, chopped
- 1-1/4 cups honey
- cup evaporated milk
- 1/4 cup Frangelico liqueur or hazelnut flavored syrup
- 1/4 teaspoon salt
- Teaspoon cinnamon
- 1/2 to 1 teaspoon cayenne pepper, depending on heat preference
- large pound cake loaf, cut into 1-inch cubes
|
| Instructions |
In medium saucepan, combine all ingredients (except cake and honey) on medium-low heat, stirring until melted. For tailgating purposes, keep chocolate mixtures warm using a small crock-pot, saucepan or fondue pot on warm grill. If mixture becomes too thick over time, add water 1 teaspoon at a time until thinned. Place pound cake cubes on fondue skewers and toast until lightly browned on hot grill, then dip in chocolate mixture. Pound cake cubes can also be toasted ahead of time on a large cookie sheet in the oven. At the end add honey complete over the cake.
|
| Serving: 6 to 8 |
|
|
| Classic Honey Mustard Dressing |
|
Ingredients |
- 1-1/4 cups fat-free mayonnaise
- 1/3 cup honey
- Tablespoon vinegar
- 2/3 cup vegetable oil
- teaspoon onion flakes
- Tablespoons chopped fresh parsley
- Tablespoons prepared mustard
|
| Instructions |
In small bowl, whisk together all ingredients until blended. Cover and refrigerate until ready to serve.
|
|
|
 |
|
|
|
|
|
|
|
