My Mother and Grandmother both make this recipe at Thanksgiving and or Christmas. It is a crowd pleaser to put it mildly. There is something spectacular about this recipe. Enjoy!
1 Stick of Butter
3 Cups of Raw Sweet Potatoes, grated
1 cup of sugar
1/2 Cup of Milk
3 eggs, slightly beaten
2 tablespoons of All Over Honey
Juice of 1 Orange
peel of 1 Orange, grated
1 tsp of ground ginger
1/8 tsp of ground nutmeg
1/8 tsp of ground allspice
1/8 tsp cinnamon
Melt butter in a shallow 1 1/2 quart casserole dish. Combine remaining ingredients and pour into dish. Bake at 350 degrees for 1 hour. Serves 8.
Recipe from Tea Time at the Masters; A Collection of Recipes by the Junior League of Augusta, Georgia
This Recipe is incredibly simple but cutting the fruit can take time. I had fun playing with the different shapes
and experimented with different ways of plating and drizzling.
Cut 3 Pink Grapefruit(s) horizontally, then use a knife to peel the skin. Remove the seeds and slice horizontally in 1/4" slices
Cut 3 Oranges horizontally, then use a knife to peel the skin. Remove the seeds and slice horizontally in 1/4" slices
Cut 2 Pomegranates horizontally and cut 1 of (2) in 1/4" (thereabouts) slices. Cut the second pomegranate into quarters and remove the seeds for placing around the plate.
Mix 1 teaspoon of Love A Bee Honey, (Smokey Sage is a good choice as it seems to brighten the Orange and temper the tart of the Grapefruit) with 3 teaspoons of Premium Balsamic Vinegar. I used Amphora's Black Mission Fig. Mix the honey and Balsamic Vinegar together (I almost beat the dressing like I would an egg) and drizzle over fruit
in whatever pattern you like.
Makes 15-30 Biscuits, depending on size
Preparation Time: 1 hour 10 minutes
- 1 large (or 2 medium) Sweet Potato
- 1 large Egg
- ½ cup Coconut Flour
- ½ cup Potato Flour
- ¼ cup Peanut Butter
- 3 tbsp Love A Bee Honey
1. Slice the sweet potato in half lengthwise. Place on a baking sheet lined with parchment paper and bake in the oven for 25 minutes at 400 degrees F. When they prick easily with a fork, remove them from the oven and allow to cool. Turn oven down to 350 degrees.
2. When the sweet potato is cool enough to handle, scoop out the flesh into a bowl and discard the skins (or use them for another recipe). Mash well.
3. Add the eggs, coconut flour, potato flour, peanut butter and honey and stir well (either by hand or with a hand mixer) to combine.
4. Roll batter into balls (how big depends on the size of your dog and what size treats you prefer) and transfer to a parchment-lined baking sheet. Press the center of each ball using the back of a clean spoon.
For shaping biscuits using cookie cutters: roll out the ‘dough’ between two sheets of parchment paper to ¾ inch thick. Using the shape(s) of your choice, cut out the cookies, and re-roll the excess until all the batter is gone. Place on a parchment-lined cookie sheet.
5. Place biscuits in the oven at bake at 350 degrees for 25 minutes.
6. Remove from the oven and allow to cool before storing or serving.
Dog biscuits will keep for 2 weeks in an airtight container in the fridge, and for 4 weeks if kept sealed in the freezer.
Serves 4 Preparation Time: 12 minutes
Radicchio is one of my favorite cold season vegetables, and a perfect candidate for this honey vinaigrette. The sharp (but not bitter) taste of fall radicchio is paired with the sweetness of honey and Asian pears, and brightened with the earthy, floral taste of California bee pollen. Any wildflower honey varietal would make this match up sing; however, I chose Love a Bee Hay Honey for it’s richer color and depth of flavor. I serve this salad much like the classic tumbleweed, with beautiful purple wedges of radicchio, well dressed with vinaigrette and adorned with golden bee pollen.
- 2 small to medium heads Radicchio (¾ lb each)
- 2 medium sized Asian Pears (or 1 extra-large Asian Pear or 2 European Pears)
- 4 tbsp O Honey White Balsamic Vinegar or honey vinegar or white balsamic vinegar
- 4 tbsp Extra Virgin Olive Oil
- 2 tbsp Love a Bee Hay Honey
- 4 tbsp Love a Bee Pollen
- 1½ tsp Sea Salt
- Ground pepper to taste
1. To make the vinaigrette, combine honey balsamic vinegar, honey, salt and ground pepper (to taste) in a bowl. Mix vigorously (either by hand or with a hand mixer/blender) until honey is dissolved and well incorporated. While mixing, slowly add the olive oil. Add the bee pollen and mix gently to combine.
2. Peel back outer leaves of radicchio heads and discard. Slice each head of radicchio into quarters and cut out the small core at the base.
3. Slice the Asian pear in half and – using a teaspoon – scoop out the seeds and the core. Cut into ¼ inch slices.
4. Arrange 2 of the radicchio quarters on each plate, surrounded by the slices of pear. Generously drizzle with vinaigrette.
Recipe by Ellie W. for Love A Bee