Vanilla Honey Cake

 

Vanilla Honey Cake

Made by my eldest and gobbled up by siblings and cousins. 

Directions:

Put a generous amount of honey in the middle of the layers 

Cake:

https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654

Frosting:

https://www.twosisterscrafting.com/buttercream-frosting/#mv-creation-497-jtr

Anzac cookies

We made these for the first time and loved them!

Ingredients:

2 Tbsp Honey 

1/2 cup Butter

1 cup Flour

1/4 Brown sugar

1/2 cup Granulated sugar

1 cup rolled oats 

3/4 tsp Baking soda

2 Tbsp Warm water

Directions:

Preheat oven to 350 degrees F.

Melt butter and honey in the microwave in a large bowl 

Add all dry ingredients (except baking soda) to bowl

Combine baking soda and warm water in small bowl and stir. Add to large bowl and stir together all ingredients. 

Spread parchment paper on a baking sheet. Scoop 1 tablespoon of dough and roll it into a ball. Place the balls about 4 across and 3 down on the baking sheet. 

Cook about 10-12 minutes until golden brown. 

Enjoy!

Balsamic Roast Beef Recipe

I got this recipe from Amy Matassa who got it from Sheryl Rosedoff Bergman

Balsamic Roast Beef Recipe 

Ingredients

1 3-4 pound boneless roast beef (chuck or round roast)

1 cup beef broth

1/2 cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce or coconut aminos

1 tablespoon honey

1/2 teaspoon red pepper flakes

4 cloves garlic chopped

Instructions

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 - 1/2 cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use.

Notes

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Aurora’s Apple Cider Pomegranate Scookies

Ingredients 

1 ¼ Cups Apple Cider

1.5 Cups All Purpose Flour

1 Teaspoon Cream of Tartar (optional)

½ teaspoon baking soda

1.2 tsp ground cinnamon

1.3 tsp salt

½ cup unsalted butter at room temp

1/2 cup granulated sugar

¼ packed light brown sugar

1 large egg

2 tsp apple pie spices or cloves

1 large Pomegranate

Directions 

Boil Apple Cider down to ¾ cup

Open Pomegranate and remove seeds (Half will be added to the mixture after the apple cider is added, the other half can be added or eaten)

Mix all try ingredients in a large bowl and mix well

Add Butter and Egg Mix Well

When Apple Cider is Boiled down remove from heat and let cool for 5 minutes. It should still be warm to hot when added to the mixture.

Mix well 

When smooth add pom seeds mix well

Put in fridge to cool 1 hour

Scoop on cookie sheet bake in oven 400 F for 12 to 14 minutes

Honey Garlic Brown Sugar Injection

Ingredients

2 cups of water
1 cube chicken bouillon
12 oz honey
1/3 cup olive oil
2 tbl garlic powder
2 tbl brown sugar
1 tsp ground cloves
1/2 tsp ground thyme
1 tbl salt (to taste)

Notes: We used this on a turkey and it was great!

Lamb and Hummus Burger

Submitted by Marcia Van Camp
Inspired by:
http://www.familycircle.com/recipes/grilling/our-best-burger-recipes-beef-veggie-and-beyond/?page=5

http://www.epicurious.com/recipes/food/views/ras-el-hanout-101070

The original recipe is for 4 patties, but we doubled it since they were so good!

Ingredients
4 oz crumbled feta
1 cup Greek yogurt
4 tbl milk
1 red onion
2 cucumbers
2 lbs ground lamb
Parsley - fresh or dried (you will use about an entire .25oz container
Ras el hanout seasoning (or make your own below)
Salt
Black pepper
8 pitas - we used whole wheat

Hummus - I like plain

Yogurt Sauce - Directions
Combine these ingredients, and refrigerate & cover until ready to serve
1 cup Greek yogurt
1 cup crumbled feta (4 oz)
4 tbl milk (I used 2%)
4 tbl grated cucumber
2 tbl chopped parsley
1/4 tsp salt
1/4 tsp black pepper

Burger - Directions
1. Turn on the grill to medium-high
2. Combine the below and form 8 patties.  Flattening them out will make it a little easier to eat with the pita
     2 lbs ground lamb
     6 tbl chopped parsley
     4 tbl grated red onion
     3 tsp ras el hanout
     1 tsp salt
3. Grill 4 to 5 minutes on each side.  During the last minute, grill the pitas, flipping once.
4. Spread 2 tbl hummus on each pita, then layer with sliced cucumber, red onion, burger, yogurt sauce and parsley


Ras el hanout - Directions 
Combine ingredients and mix.  You will have more than you need for this recipe which means you can make it again, or try it on something else.

1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
3/4 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander seeds
1/2 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground cloves

Apple Barley Pudding

Submitted by Marcia Van Camp
Inspired by http://www.europeancuisines.com/Ireland-Desserts-Irish-Apple-Barley-Pudding

Ingredients
1 1/2 pounds tart apples, cored, peeled and thinly sliced
4 rounded tablespoons pearl barley
4 tablespoons lemon juice (fresh if possible)
4 tablespoons sugar 1 quart water
2 tablespoons heavy cream
1 container of Cool Whip (8 oz)

Directions
1. Add the water to a heavy pot, add the barley, and bring to a boil. Add the sliced apples and cook gently until both the barley and the apples are soft (normally about half an hour).

2, At this point the apples may have gone completely to pieces. This is just fine. Remove the mixture from heat and puree -- either in a blender, right in the pot with a stick mixer, or by pushing through a sieve. (I didn't use a sieve)

3. Return the mixture to the pot and stir in the sugar and lemon juice. Bring to a boil again. Boil for about five minutes: then remove from the heat and cool.

4. When cooled, put into another container and refrigerate until very cold. Serve cold with cream stirred in. Or (for a slightly fancier take on the presentation) whip heavy whipping cream with a teaspoon of sugar per cup of cream, and layer in parfait glasses with the cream, saving a dollop for on top.

Notes: When I first made it, I thought the lemon was way too strong, but the next day it was much more subtle. I love the pudding and cream but I do think there might be something that could bring the two flavors together even better..perhaps a smidge of raspberry syrup would do the trick.