Honey Recipes

Store airtight up to 1 week

As anyone who has ever cooked with them knows, eggplants soak up oil like a sponge. So to get some flavor into them quickly, we brush them with lemon juice, vinegar, and honey before sealing their surfaces with oil. We like to leave the skins on and stack them like pancakes in a wide-mouth pint jar.

It is very important to let the meat rest after removing it from the oven. This allows the heat to penetrate through the meat and finish the cooking.

This bright herbaceous glaze offers a springtime twist on the traditional mint and lamb pairing. Equally delicious paired with roasted lamb or the holiday ham.

Chinese five-spice powder and fresh ginger give this fragrant glaze a sweet and spicy edge. It?s delicious on ham, as well as pork, poultry or salmon.

Note: On both the electric and gas smokers, another 4 quarts of hot water will need to be added after 4 hours of smoking.

I fixed a ham like this and every one raved and said it was my best one yet. Hope you like it.

The bread is good warm or cool and makes wonderful toast. After cooling, it freezes well.

After searching through 10 or 12 Bread Machine cookbooks, rolled oats were mentioned in most recipies. Few had whole milk, most had powdered, a few like this one used butter milk. Give it a try, and enjoy

NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer. To freeze sorbets without an ice cream maker: Pour the cooled sorbet mixture into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.

Recipe can be doubled, tripled, etc.

This is a sweet BBQ sauce. Try it on any meat or poultry

8 servings - Be sure not to overcook the lamb. I serve it more on the rare side. I have served it three or four times and it is absoulutely delicious.