If you are looking for a soft and delicious peanut butter cookie you should definitely give this recipe a try. Your feedback is welcomed. Bundrick Honey Peanut Butter Cookies Makes about 2 dozen ¼ cup shortening ½ cup peanut butter ½ cup sugar ½ cup Bundrick Honey 1 egg 1 ¼ cups sifted flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Instructions: Preheat oven to 375 degrees. Mix together the shortening, peanut butter, sugar, Bundrick honey and egg. Stir in the dry ingredients. Chill dough for about an hour. Roll the dough into balls the size of walnuts. Place 3 inches across on parchment or lightly greased cookie sheet. Flatten with the tines of a fork dipped in flour, leaving a criss-cross mark. Bake until just slightly golden along the edges, 10-12 minutes.
It has been a very cold Winter for almost all of us. Even in the Florida panhandle the temperatures have been very cold lately. I thought i would share a good hot recipe to warm us up from the inside even when it is cold on the outside. This recipe is not only good for the soul, it also has many good for you ingredients such as honey, cinnamon, citrus, and apple cider. We hope you are staying warm and remember Spring will be here soon.
5 cups – apple cider
3/4 cup – Bundrick Wildflower Honey
24 – whole cloves
2 small – navel oranges, quartered
7 (4-inch) – cinnamon sticks
1 (4-inch) – strips lemon zest
1/4 teaspoon – grated nutmeg
Combine cider and honey in a medium saucepan over medium heat. Stir until the honey dissolves. Push 3 cloves into the rind of each orange quarter. Add to the cider along with the cinnamon sticks, lemon zest and nutmeg. Bring mixture to a simmer. Reduce heat to low, cover and cook at a low simmer for 20 minutes. Remove the fruit and spices with a slotted spoon and discard. Serve hot. Makes about 8 servings (about 6 ounces each).
Can also be made in a crock pot and kept warm.
I really like this recipe for granola. it is quick and simple and very versatile. It will make granola that can be formed into bars or stirred for cereal. I made two batches of granola to cure that snack urge through the week. It came out so good I am not sure how long it will last, but at least the granola is better for us than processed snacks and is very economical to make compared to grocery store snacks. Give this recipe a try and let me know if you enjoy as much as my family. Also, the recipe is easily modified to include whatever fruits, nuts and seeds you like. Or keep it simple with just granola (also great).
3 cups rolled oats (not instant)
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Bundrick Honey Farms Wildflower Honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup or more dried fruit of your choice (I use craisins, cranberries, raisins, blueberries, cherries, etc.)
1/2 cup or more nuts or seeds (I use peanuts, walnut pieces and sunflower (kernels)
Heat the oven to 300°F and arrange a rack in the middle.
Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
Place the honey, oil, and vanilla in a small bowl and stir to combine as best you can. Pour over the oat mixture and mix until the oats are thoroughly coated.
Spread the mixture in a thin, even layer on a rimmed baking sheet.
Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, somewhere between 5 to 15 minutes more.
Place the baking sheet on a wire rack or towel and cool the granola to room temperature, stirring occasionally, about 20 minutes. Note: It will harden as it cools and stirring keeps it from sticking. The more you stir the more loose the granola will be. If you want bars, stir very little and form, if you are looking for cereal consistency, stir very often.
Puts oats in a large bowl and add the fruit and nuts or seeds Toss to combine, or combine while cooling. Store the granola in an airtight container for up to 2 weeks if it lasts that long.
Honey-drenched chicken dipped in seasoned flour fries up crisp, golden and delicious. If you appreciate the flavor of honey you will love this recipe. This chicken is hot, crispy, sweet with a hint of spice. I fry homemade french fries afterwards and the fries pickup some of the honey and seasoning flavors. Great dinner for after work or before the game. You can also add or subtract spices based on your preference.
Southern Honey Fried Chicken
3 pounds boneless meaty chicken pieces
3/4 cup Bundrick Wildflower honey
1 cup flour, or more
2 tsp dry mustard
1 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
salt and pepper, to taste
canola or vegetable oil
Coat chicken with honey in a bowl and set aside. Combine all dry ingredients; dredge honey coated chicken in flour mixture. Heat 1/2 inch oil to 375 degrees in a 1 to 2-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces and cook about 5 minutes, turning as needed. Reduce heat to medium low and cook 7 to 10 minutes longer or until juices run clear. Remove chicken; drain on paper towels.
If you are like me, there are many days that crock pot cooking is a great benefit. Between work, farm and family we often need a dinner that can be prepared and ready without a lot of fuss and time. This crock pot dish should help with that all important time management of your day. I hope you enjoy.
Easy Crock Pot Honey Sesame Chicken
2 – 3 pounds boneless, skinless chicken breasts (you can also use thighs if you prefer)
Salt and pepper
1 cup Bundrick Light Wildflower Honey
1/2 cup soy sauce
4 tablespoons diced onion or onion powder
4 tablespoons ketchup
2 tablespoon canola or vegetable oil
2 clove garlic, minced (optional)
1/2 teaspoon red pepper flakes (optional, but adds a little heat)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with salt and pepper and put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 to4 hours or on high 1 to 3 hours, or just until chicken is cooked through. Remove chicken from crock pot, but leave the sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten to twenty more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice, noodles or serve alone as an appetizer.
Root vegetables are a great winter option and honey amplifies the natural sugars of the caramelized vegetables in this dish. This dish is both economical and very filling. If you don’t have tupelo honey on hand, you can substitute Bundrick light wildflower or gallberry honey in this dish. This is a great cold weather side dish using some great winter vegetables. This dish really compliments beef, pork and chicken dishes.
2 cups coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup Bundrick Tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots or small onions, halved
Preheat oven to 450°.
Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a baking pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and beginning to brown, stirring every 15 minutes.
#tupelo #honey #Bundrick #recipe
Tonight is the Big Game for the BCS Championship between Florida State and Auburn and we have your Gameday Dinner covered. It is cold almost everywhere, but in the South a grill is almost a must on game day. A little early prep and less than a half hour on the grill and you are back to the game. This is a recipe that is quick, easy and sure to please for the big game. We hope you enjoy the game and enjoy these shish kabobs.
Don’t Forget: Game Time is 7:30 CT on ESPN.
Game Day Honey Shish Kabobs
2 lbs. meat (chicken, beef, pork, sausage, etc.) cubed
1/2 c. vegetable oil
1/4 c. Bundrick Honey
1/4 c. soy sauce
2 cloves garlic, minced (optional)
4 tbsp. red wine vinegar
2 tbsp. finely chopped onion or onion powder
1 1/2 tsp. ground ginger
2 tsp black pepper
2 small zucchini squash, sliced thick
8-10 small red potatoes
1 lg. green pepper, sliced into 1″ chunks
1 lg. red pepper, sliced into 1″ chunks
Whole fresh mushrooms
Or any of your favorites!!!
Place meat into large airtight container and add marinade ingredients. Cover and refrigerate 2 hours. Can be marinated longer, even overnight.
Remove meat cubes from marinade and let vegetables soak for 1/2 hour. Thread alternately with meat on skewers and grill for 10-30 minutes depending on grill, turning as needed.