|Of all my cooking, everyone loves the farm eggs and toast with honey the best.|
Back by popular demand! More fall cooking with honey ideas from yours truly.
I love cooking. My grandma is actually the one who taught me to cook. She was a grade school cafeteria cook, and this was back in the day when the lunches coming out of the cafeteria were really homemade, unlike the meals now that come already processed, frozen in large bags, and then just heated up when they hit the school. I remember begging my grandma to teach me how to make a chocolate cake when I was maybe 8 years old, and she did. I can not make fried chicken like she did though.
My waist doesn't love it or need it, but there are just some foods you can not live without in the fall. I love mulled apple cider with honey added to it, or have you tried hot cocoa with honey stirred into it? Pumpkin pie made with honey instead of sugar is delicious. We got the most wonderful peaches from Georgia this year and here is the simplest peach pie:
Pie shell in dish, extra for top
4 - 6 c sliced peaches (it's up to you to peel or not peel)
5 tsp quick cooking tapioca (remember, it's the quick kind, the old fashioned kind takes forever and a day to make)
1/2 c honey
Mix peaches with tapioca and put into pie shell. Pour honey over top. Cover decoratively with additional crust for top. Can be brushed with 1 egg which has been beaten and then brushed over crust. Optional is to sprinkle with sugar. Bake at 425 degrees for 35 minutes.
How simple was that?
Honey glazed vegetables are wonderful. You get to eat the vegetables, which you all need, but you can smother them with butter and honey. I think the butter and honey actually cancels out anything good you get from the vegetables, but that's all right.
1 pkg or unit of any cooked vegetable (such as 4 c of carrots, 2 c of peas, several ears of corn cut from the cob)
1/4 c butter
Whip the honey and butter together until light and fluffy. Serve over the hot vegetables.
It's almost Thanksgiving, and it wouldn't be the same without a honey glaze for your ham:
1 c honey
2 c brown sugar
1 c pineapple juice
Bake a clove studded ham in slow oven at 300 degrees, 20 min per pound. Baste ham frequently with the above mixture. Serve ham with pineapple slices.
Check back again and I'll list more recipes as time goes on. Meanwhile, enjoy!