Treasure that last days of the season with this tangy summer bruschetta. The addition of our very own Bodega Bay Blackberry, makes it the perfect dish for either your next social gathering, or just a night spent relaxing on your deck.Read More
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.