If you are new to cold process soapmaking, you may like to purchase a book and read about the serious safety issues associated with lye. A good book to start with is Susan Miller Cavitch’s “The SoapMakers Companion.” When handling lye, please use gloves and goggles and do not breathe in the fumes. Ingredients: 5.5 […]
Archives for January 2010
Apricot Kernels Cooking Tips
Apricot Kernels Taste Apricot kernels that are fresh, high quality, naturally-dried, retain their full compliment of natural nutrients. This is reflected in their unusual flavor, which is why most people consider them to be a spice. As with most spices, however, the flavor may not be pleasing when consumed alone or in large quantities. One […]
Honey Cooking Tips
Storing Honey Honey should also be stored out of direct sunlight and close to room temperature. Avoid storing honey in the refrigerator, because honey absorbs and retains moisture. It will also crystallize in the refrigerator. Liquefying Crystallized Honey Honey sometimes turns granulated, but it’s not spoiled if it does. You can use it granulated or […]
Chocolate B-17 Bliss
This raw food recipe is approved by most children. Recommended equipment – a Vita Mix blender 1 c medjool dates 1/3 c cacoa powder 1 cup pure water 2 tsp vanilla extract 7 apricot seeds (soaked overnight) Instructions: Soak dates in 1 cup of very warm water until soft. Drain the water but reserve it […]
Muesli Bar Fruit Slice
Ingredients: 1 cup dried apricots, diced,(or any mixed dried fruit) 1 cup sultanas 1 cup Craisins (dried cranberries, (optional) 1 cup rolled oats 1/4 cup sunflower kernels 1/4 cup apricot kernels 1/4 cup sesame seeds (optional) 1/4 cup plain flour 1/4 cup (60g) butter 1/4 cup honey 2 tablespoons brown sugar 1 egg 1/4 cup […]
Honey Cardamom Mousse with Mango Gelée and Pistachio Apricot Kernel Toasts
For the mango gelée: 1 cup fresh mango puree 2 tbsp fine granulated sugar 1 tbsp fresh lemon juice 2 gelatin leaves For the honey mousse: 1 cup whipping cream 4 cardamom pods, bruised Zest of ½ orange, removed in wide strip, using a vegetable peeler Zest of ½ lemon, removed in wide strip, using […]
Lemon, Apricot Kernel & White Chocolate Biscotti
This recipe has been adapted from “Breakfast Biscotti,” found in Nigella Lawson’s cookbook, Feast: Food to Celebrate Life. Ingredients: The juice and zest of 2 lemons (reserve remains for lemon water or iced tea) 1 egg 1/2 cup Caster Sugar plus 3 tablespoons 1/2 teaspoon pure vanilla extract 3/4 cup plus 2 tablespoons all-purpose flour […]
Fig Cake With Apricot Kernels
Ingredients: 25 good quality, dried figs 25 apricot kernels or almonds ¼ cup honey 2 tablespoons – melted, hot ghee 2 tablespoons – rose water Instructions: Finely chop figs. Place them in a food processor, add honey and process until figs are smooth. Add the ghee and rose water (acts as lubricants) in-between for easy […]
Apricot Jam
This is an old Celtic recipe that doesn’t contain any artificial preservatives, but just the same it is so delicious that it won’t last long in your fridge! Ingredients: 1.5 kg apricots juice of one lemon [tags]apricot kernels, cooking, recipes, food, apricot jam[/tags]
Apricot Kernel Bread
Ingredients: shortening to grease the pan 1 1/2 cups thinly sliced apricots or loquats 1 cup water 1/2 cup juice from apricots 2 1/2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons butter, softened 1/4 cup honey 1/4 cup brown sugar 1 egg 1 teaspoon almond extract 1 […]