This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the
original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes as well.
Now that it's Autumn, it's time to start cooking again at the monastery. Sr Veronique always produces wonderful preserves and applesauce. A great way to use Cinnamon Creamed Honey is as a topping on hot tart applesauce. Just put a dollop of honey on top and let it melt into the applesauce.
Sr. Kay, friend, guest, and frequent contributor to Honeycooks, gave us this recipe. She in turn received it from Rev. Glenda Hope, Presbyterian minister and founder of San Francisco Network
Ministries which serves the people of the Tenderloin District providing affordable housing, vocational training, and a safe house for women as well as HIV/AIDS pastoral care. You can find out
more about Rev. Glenda’s ministries at http://www.sfnetworkministries.org
Tofu meat loaf is a favorite with our guests. It is another of Sr Annette's culinary specialties. A great vegetarian recipe that satisfies a hungry crowd.
Preheat oven to 350º F
1 ½ lbs tofu, mashed
1/3 cup ketchup
1/3 cup soy sauce
2 Tbsp Dijon mustard
½ cup parsley, chopped
½ tsp black pepper
1 medium onion, chopped fine
¼ tsp garlic powder
1 cup whole grain bread crumbs, rolled oats, or corn flakes, crushed
In January my husband came home from the supermarket with a surprise jar of lemon flavored Monastery Creamed Honey that he had spied on the shelf. A delicate hint of lemon in the honey gives it a
twist of subtle perfection that makes morning toast and tea pure pleasure! I have raved about its delights to all who would listen.
My husband, a quiet observer to my great joy of spreading honey on my toast or using it to add a gentle touch of lemon to my tea, clearly understood my deep appreciation for this wonderful cr