HONEY BBQ SAUCE 1 cup ketchup 1 cup white vinegar 1/2 cup molasses 1/2 cup honey 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Combine all ingredients in a saucepan over medium/high heat. Whisk until smooth. Bring mixture to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat and serve with your favorite meat or seafood.
0 Comments
OK, history and pizza fans: In the words of Lindsey, here are some facts you may not know: Pizza spread to America, France, England & Spain where it was little known until after World War II. While occupying Italian territories, many America & European soldiers tasted pizza for the first time. It was love at first taste! Today we celebrate pizza. February 9th is the International Pizza Day and the Guinness Book of World's Records states that the largest pizza ever made and eaten was created in Havana, florida and was 100 feet and 1 inch across! American & Canadian citizens will eat an average of 23 pounds of pizza per person per year. Pepperoni & cheese is the favorite combination especially with the younger set and is the second only to the hamburger as the continent's favorite food. Today I made pizza for brunch, one of my favorite combos. Ingredients: Pre-made pizza crust (I bought the focaccia crust from Central Market) Dried mission figs Goat cheese Prosciutto Spinach Basil Vinaigrette (I used raspberry vinaigrette) Honey Olive oil Instructions: Preheat the oven to 350 degrees F. Put rack in middle position in oven. Reconstitute the figs by soaking them in warm water until they are soft. Trim the hard tip of the stem and slice them. Rough chop spinach and basil, and then dress in a small bowl with vinaigrette; set aside. Rough chop the prosciutto and set aside. Assemble the pizza. Layer the spinach/basil mix first, then the figs and prosciutto. Sprinkle crumbled goat cheese next. Drizzle with honey and olive oil. Bake for 8-10 minutes. Let pizza set for 3 minutes before slicing. Enjoy! You might also like: Fig and Sausage Pizza with Beer Pizza Dough These cranberry pumpkin muffins take less than an hour to make and are great for breakfast, brunch or snacks. I frosted these with a cream cheese honey frosting and finished with finely chopped pistachios. Cranberry Pumpkin Muffins
Ingredients: 2 c. all-purpose flour 1/2 cup packed brown sugar 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup 100% pumpkin puree 6 oz. dried cranberries 1/2 cup oil 1/4 cup milk 1/4 cup molasses 1 large egg Instructions: Preheat oven to 350° F. Grease or paper-line 12 muffin cups. Combine flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full. Bake for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly. Honey Cream Cheese Frosting Ingredients: 16 oz. light cream cheese, softened 1/4 cup honey 2 tsp. vanilla Finely chopped nuts for garnish Instructions: Beat cream cheese, honey, and vanilla extract until light and fluffy. Chill until stiff enough to spread. Ice cooled muffins and sprinkle with chopped nuts of your choice. I have two large rosemary bushes in my front yard in desperate need of trimming, so don't be surprised if you see a lot of rosemary recipes this summer! A wonderful use has been this rosemary honey, a breeze to make, and so good with a sharp cheese and crackers. Instructions: Bring 1 cup light-flavored honey and 5 rosemary sprigs (3 inches each) to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor. |
Categories
All
Archives
June 2022
|