Ingredients:
1 round loaf sourdough bread
2 tbs. softened unsalted butter
1/2 cup heavy whipping cream
1/2 cup honey
1 1/2 tbs. fresh lemon juice
1/2 cup creme fraiche
Directions:
Preheat oven 350 degrees F. Cut top and bottom crusts from bread, leaving a 2-inch round with crusts on sides. Combine honey and lemon juice and set aside.
In a large sauce pan melt butter and add heavy cream. Stir to combine. Place the bread round in the cream mixture with cut end down and let soak half the cream mixture. Flip bread to let other end soak up the rest of the mixture. Transfer bread to baking pan.
Place in oven until lightly toasted, about 15 minutes. Spread honey mixture on top of hot bread followed by the creme fraiche. Let stand 10 minutes. Return to oven and bake until brown and golden, about 12 minutes. Serve warm with fresh berries.
Ingredients:
6 large eggs
1 1/2 cups half & half
2 tbs. honey
2 tbs. Grand Marnier
1 tbs. sugar
1 1/2 tsp. vanilla extract
1 tsp. grated orange zest
2 tsp. kosher salt
1 lg. loaf brioche or challah
unsalted butter
vegetable oil
1/2 cup sliced toasted almonds or pecans
confectioners’ sugar for dusting
WBJ Strawberry Fields Jam
Directions:
Preheat oven 250 degrees F. In a large bowl, whisk together eggs, milk, honey, sugar, orange liqueur, vanilla, orange zest and salt. Slice bread in 3/4 inch slices. Pour egg mixture in a large shallow plate and soak a couple of slices of bread for 2 minutes on each side.
Heat 1 tbs. each of butter and oil in large saute pan over medium heat. Take each slice of bread from mixture and dip one side in toasted almonds or pecans, and place in saute pan, nut side down. While cooking each batch, add more bread to egg mixture to soak. Cook for 2-3 minutes on each side, until browned. Place cooked bread on a baking sheet to keep warm in oven. Wipe the pan to clean with paper towel then add more butter and oil and fry remaining bread until all cooked. Sprinkle with confectioners’ sugar and top with the strawberry jam (however much you like).
Directions:
Combine a 3 oz. package of cream cheese, softened, 2 tbs. honey and 1 tsp. grated orange peel. Spread on bagels or toast. Brioche toast is our favorite!
Ingredients:
1-2 lbs. pork tenderloin
1/2 cup honey
1/2 cup lime juice
1 tbs. soy sauce
1/2 tsp. crushed red pepper
Directions:
Whisk honey, lime juice, soy sauce and pepper in small bowl. Pour half the glaze over pork and cook at 425 degrees for 20-25 minutes, brushing the glaze halfway through cooking time. Simmer remaining glaze until slightly reduced and serve with pork.
Ingredients:
1 cup fresh blueberries
1/4 cup honey
1 tsp. fresh lemon juice
Directions:
Heat blueberries, honey and lemon juice over medium heat in small sauce pan. Simmer until thickened and reduced by half. Serve over vanilla bean ice cream or angel food cake.
Ingredients:
1 part hot water
1/2 tsp. dried lavender blossoms
1 part honey
1 1/2 parts gin
1/2 part lemon juice
Directions:
Mix hot water and lavender blossoms in bowl. Let steep for 5 minutes.
Whisk in honey and strain in another bowl.
Add the honey syrup, gin and lemon juice into cocktail mixer with ice. Strain into chilled martini glass and garnish with lemon.
Ingredients:
1 pound walnut halves
1/4 cup honey
3 tbs. brown sugar
Directions:
Preheat oven 35o degrees F. Lightly coat 2 baking sheets with nonstick spray. Place a perforated steaming basket in a large saucepan over 1 inch of boiling water. Place walnuts in basket, cover and steam for 1 minute.
Mix the honey and sugar in bowl. Add walnuts and toss well. Spread the walnuts on baking sheet and bake, stirring once or twice for 10 minutes.
Immediately remove from oven and pour onto other prepared baking sheet. Allow to cool completely.
Ingredients:
1/2 pound butter
2 tbs. honey
Directions:
In a bowl, whip butter and honey with an electric mixer until light and fluffy. Spread on toast or popovers. Yum!
Ingredients:
8 oz. bar cream cheese, room temperature
1 stick unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 tsp. salt
1 egg yolk
1 1/2 cups Wee Bee Jammin Razzle Dazzle Raspberry Jam (or your other favorite jam)
Directions:
In a large bowl, beat cream cheese, butter and sugar with an electric mixer until light and fluffy. Add flour and salt on low speed until combined. Do not overmix.
Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8 inch thickness between sheets of parchment paper. Stack dough on baking sheet and refrigerate 2o minutes.
Preheat oven 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon of water. Working with one dough sheet at a time, peel off parchment paper and save for baking. With a 2 1/2 inch round cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Pinch dough in 4 corners to create square shaped cookie. Sprinkle with sugar.
Arrange 2 inches apart on two parchment-lined baking sheets and refrigerate 20 minutes.
Bake until cookies are light and golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Ingredients:
1 lb. sweet potatoes, thinly sliced
4 boneless chicken breast halves, about 2 pounds
1 9 oz. jar Wee Bee Jammin’ Christmas Cranberry Jam
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
Directions:
Preheat oven 375 degrees
Place potatoes evenly in 13″ x 9″ baking pan. Place chicken on top. Whisk remaining ingredients together in medium bowl. Pour mixture evenly over chicken and potatoes.
Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.
Ingredients:
1 1/2 cups all-purpose flour
1 tbs. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
2 tbs. melted butter
1/2 tsp. vanilla
Directions:
Mix flour, sugar, baking powder and salt in large bowl. Stir in remaining ingredients. Beat with mixer until smooth.
Lightly butter 6 to 8 inch skillet until bubbly. Pour 1/4 cup of batter into skillet ; immediately rotate skillet unil thin film covers the bottom. Cook until light brown.
Run wide spatula around edge to loosen; turn and cook other side until light brown.
Thinly spread your favorite Wee Bee Jammin’ Jam on the crepes and roll up. Sprinkle with powdered sugar.
Ingredients:
1 1/2 cups all-purpose flour
1 1/4 cups whole-wheat flour
1/3 cup sugar
2 1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups low-fat buttermilk
1 cup canned pumpkin
1 egg
1 tbs. canola oil
1 tsp. vanilla extract
2 egg whites
Directions:
Combine flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Mix well and make well in center of dry ingredients.
Combine buttermilk, canned pumpkin, egg, oil and vanilla in medium bowl. Whisk until smooth.
Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until batter is moist. Let rest.
Beat egg whites in a medium sized bowl with an electric mixer on high speed until stiff peaks form. Gently fold the whites in the batter until no more white streaks remain.
Coat waffle iron with cooking spray and preheat. Spoon approx. 1/3 cup batter for each 4 -inch waffle into the heated waffle iron, speading batter to edges. Cook for 3-4 minutes.
Top with butter and Apples Peaches Pumpkin Pie
Ingredients:
Honey
Apple Cider Vinegar
Directions:
Mix 2 parts honey and 1 part vinegar. Heat in microwave or stovetop til warm. Sip slowly.
Ingredients:
1/2 cup Flower Power honey
1/2 cup powdered milk
1/2 cup olive oil
1 tsp. lavender essential oil
Directions:
Mix all ingredients together in bowl, pour under running water and soak.
Don’t forget to light a candle!
Ingredients:
3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 cup Strawberry Fields jam
4 cups whole strawberries, quartered
Directions:
Preheat oven 350 degrees F
Line 13x9x2 inch baking pan with foil, extending foil beyond edges. Set aside.
In large mixing bowl, beat butter and peanut butter until blended. Beat in sugars, baking powder and salt until combined. Add eggs and vanilla and beat until mixed together. Beat in as much flour as possible then stir in the remaining.
Spread dough in pan. Bake 25 minutes or until top is lightly brown.
Cool completely on rack. Remove from pan by lifting foil.
Spread jam with spoon then top with fresh strawberries.
Cut into bars and serve or store in fridge up to 6 hours.
Ingredients:
2/3 cup butter
1/3 cup sugar
2 eggs, separated
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup all purpose flour
3/4 cup finely chopped walnuts
Wee Bee Jammin’ Toe Jam
Directions:
Preheat oven at 350 degrees F
Cream together butter & sugar until fluffy. Add yolks, vanilla & salt, beat well. Gradually add flour, mixing well.
Shape dough in 3/4 inch balls, dip in slightly beaten egg whites, then roll in walnuts. Place 1 inch apart on greased cookie sheet. Press down center of each with toe.
Bake cookies for 15 minutes or ’til done. Cool slightly, remove from sheet & cool on rack. Just before serving fill centers with Wee Bee Jammin’ Toe Jam.
Ingredients:
4 eggs, separated
3/4 cup sugar
1 tbs. vanilla
3/4 cup cake flour, sifted
3/4 tsp. baking powder
1/4 tsp. salt
Confectioners’ sugar, sifted, for dusting
1 cup your favorite Wee Bee Jammin’ Jam
Directions:
Preheat oven to 400 degrees F.
In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into a 15x10x1 jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.
Loosen edges of cake, invert cake onto a towel dusted with confectioners’ sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.
Once cake has cooled, gently unroll and spread cake with jam and re-roll. Sprinkle with confectioners’ sugar.
Ingredients:
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbs. lemon juice
Directions:
Preheat oven 350 degrees F
Mix flour, butter & powdered sugar. Press in un-greased 9x9x2 pan, building up 1/2 inch edges.
Bake 20 minutes.
Beat eggs, sugar, baking powder, salt & lemon juice until light and fluffy. Pour over hot crust.
Bake for 25 more minutes. Let cool.
Slather with Wee Bee Jammin’ Cherry Bomb Jam. Dust with sifted powder sugar. Cut evenly into bars.