From the Honey Pot

From the Kloten Apiaries kitchen to your kitchen–

BREADS & SPREADS

Honey Currant Scones

2 1/2 cups flour
2 tsp. grated orange peel
1 tsp. baking powder
1/2 tsp. each, baking soda & salt
1/2 cup butter or margarine
1/2 cup currents
1/2 cup sour cream
1/3 cup honey
1 egg, slightly beaten

Combine flour, orange peel, baking powder, soda and salt; mix well. Cut butter into flour mixture. Add currants. Combine sour cream, honey and egg; mix well. Stir
honey mixture into dry mixture to form soft dough. Turn onto floured surface; knead
10 times. Shape dough into a 8″ square. Cut into 4 squares; cut each square
diagonally into 2 triangles. Place on greased baking pan. Bake 375 for 15-20 minutes
or till golden brown. Makes 8.

Easy Honey Muffins

Honey gives these breakfast treats rich color and moist texture
1/2 cup milk
1/4 cup honey
1 egg beaten
2 1/2 cups buttermilk baking mix

Combine milk, honey and egg; mix well. Add baking mix and stir till moistened. Portion into 10 greased muffin tins. Bake at 400 for 18-20 minutes or till pick inserted in center comes out clean. 10-12 muffins.

Variation: Cinnamon Apple Muffin: add 2 cups pared, chopped apples & 1 tsp. ground
cinnamon to basic recipe. Bake 5 minutes longer than basic recipe. 12 muffins.

Honey Blueberry Spread

1/2 cup fresh or frozen blueberries, thawed
1/4 cup honey, divided
1/2 cup butter, softened to room temp

Bring berries & 2 Tablespoons honey to boil over medium-high heat stirring
constantly; cook 3-4 minutes or till thickens and is reduced by half. Cool.
Blend in remaining honey. Beat in butter. Makes about 2/3 cup.
Great for bagels, biscuits and toast.

Spiced Honey Butter

1/2 cup butter, softened to room temp
1/4 cup honey
1 tsp. grated orange peel
1/2 tsp. ground cinnamon

Combine all ingredients and mix well. Makes about 3/4 cup.
Serve with biscuits, bread, muffins or scones.

Honey-Saffron Panna Cotta

1/2 cup whole blanched almonds
1 3/4 cup heavy cream
1/4 tsp. crushed saffron threads
2 strips lemon zest (each 3″ long)
1/8 tsp. salt
1 1/2 tsp. unflavored gelatin
2 Tbsp. cold water
1/2 cup whole milk

1. Preheat oven to 350. Spread almonds on a rimmed baking sheet. Toast about 12 minutes, till fragrant. Let cool and then coarsely chop.

2. Combine almonds with cream, honey, saffron, lemon zest and salt in a saucepan.
Bring just to a boil, stirring to dissolve honey. Remove from heat. Cover, set aside to infuse for 1 hour.

3. Sprinkle gelatin over cold water in small bowl, let stand till softened, about 5 minutes.

4. Bring cream mixture to a simmer. Add gelatin mixture and stir to dissolve. Pour through
a sieve into a bowl. Stir in milk. Divide among 9 two-ounce (2 1/2″ x 1 1/2″ deep) ramekins.
Refrigerate panna cottas till set, at least 4 hours(or up to 1 day).

5. To unfold, dip ramekins into hot water briefly, making sure water does not reach rim.
Run a knife around edge of each panna cotta, and invert onto a plate. Drizzle with honey.
Serve. Makes 9 exotically flavored desserts. Serve with cookies.