Honeywalnutberryyogurt Recipes

Steps:

• Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.
• Stir once then cook 3 minutes till sugar dissolved.
• Add walnuts, stir to coat.
• Simmer 5 - 7 minutes or until syrup is lightly browned.
• Drain through a coarse sieve, discard cinnamon stick.
• Place walnuts on a wire rack over a 19 X 29 cms rectangular slice pan.
• Cook in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly.
• Remove from oven, cool on wire rack.
• Nuts will crisp as they cool.

Steps:

• Saute walnuts in butter until golden brown. Add honey, heat thoroughly for 2 minutes. Move to a drying rack and allow to dry.

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the almond butter and vanilla. Add the whole oat cereal, puffed wheat cereal and 1 cup of the chopped mixed nuts. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining 1/2 cup of chopped nuts on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Split vanilla bean and scrape out seeds using the granulated sugar (rubbing the sugar along the seeds gets more out).
• Put vanilla, sugar, and water in a small pot and boil. Cool.
• Using an immersion blender, mix the sugar syrup and remaining ingredients together.
• Freeze in an ice cream machine (according to manufacturer's instructions).
• Serve with fresh berries.

Steps:

• Mix together in the serving bowl yogurt and splenda or sugar. Unless you like it really tangy, then don't add any sweetner.
• Sprinkle yogurt with banana, then nuts.
• Drizzle honey over top of the nuts.
• Enjoy!

Steps:

• Combine all ingredients.
• Chill.

Steps:

• Stir together nuts and fruit; transfer to a 6-ounce jar.
• Top with honey.
• Topping can be refrigerated in jar up to 1 month; to serve, bring to room temperature.

Steps:

• Mix all ingredients in small bowl. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
• A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place 1 quart regular plain yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
• ** A flavoring extract; available in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.