Honeyandspicepears Recipes

Steps:

• Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
• Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
• Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
• In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
• Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

Steps:

• Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.

Steps:

• Mix water and corn starch in a saucepan until no lumps remain.
• Add honey, soy sauce, and pepper sauce and stir thoroughly.
• Heat over medium, stirring occasionally until thickened.
• Remove from heat and serve.

Steps:

• Cut the lemon into 6 thin slices and press 2 cloves into each slice.
• Put the lemon slices, cinnamon sticks and honey into a saucepan.
• Bring to a boil, stirring occasionally.
• Place two lemon slices and 1 cinnamon stick into each hot jar and then ladle honey into the jars, leaving 1/4 inch headspace. Adjust two-piece caps.
• Process for 10 minutes in a boiling-water canner (adjust for altitude).