Applesauce

Abbey Cooks
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. Delicious!
October 26, 2010 Read More

Baked Grapefruit

Abbey Cooks
Serve this at breakfast, brunch, or dessert. Quick and easy.

Cut grapefruit in half. Loosen sections from the rind. Cook in a preheated oven at 375° for about 10 minutes or until heated through. While still warm - top with creamed honey. I used original flavor today - but ginger honey or cinnamon crea
December 15, 2009 Read More

Baked Apples

Abbey Cooks
At the monastery we have a lot of apples this time of year. We used to get most of our apples from our own orchards - but recently we have had a little competition from the turkey, deer, and bear. Luckily our neighbors generously keep us supplied with their surplus harvest.

Core apples and cut in half or leave whole. Put a little hot water in a low baking dish and place the apples in the dish uncovered. Bake in a 350° oven for about 15 minutes or until done. let cool slightly and put a dollop of
December 10, 2009 Read More

Honey Squash

Abbey Cooks
This is an easy idea for squash that came from Debbie, a friend and neighbor of the monastery.

Cook one large buttternut squash or any other kind of equivalent size, remove skin, and mash it in a large bowl. Mix with about 1/4 cup honey and 1/4 cup butter. You could also top with pecans.

Experiment with cinnamon flavored honey or
November 27, 2009 Read More
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