These nuts are simply wonderful. Sweet and spicy. They will be a welcome addition to any holiday buffet. This recipe was developed especially for Honeycooks by Bob, a friend of the monastery and
a retired caterer.
1.c Original creamed honey
¼ c sugar
1 tsp ground chipolte chiles (or powder)
2 c pecan halves
course kosher salt
• In a heavy frying pan, bring honey sugar & chipolte to a boil (med-high), stirring until sugar dissolves.
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
Here is the much requested recipe for Monastery Granola. It is a staple breakfast food at Redwoods Abbey. Serve with milk or yogurt and add a dollop of creamed honey or a spoonful of preserves for a little sweetness.
In a large oven proof bowl:
1 cup wheat bran
1 cup brewers’ yeast
1 cup sesame seed
1 1/2 cups sunflower seeds
1 cup coconut
1 cup ground flax seed
4 cups of oats (a little more or less to
This dressing is a specialty of Sr Victoria and a favorite of guests and the sisters.
1 cup mellow miso (white miso)
1 cup water or less if thicker consistency is desired
1 cup oil
Juice from 1 lemon
1/2 cup rice vinegar
1/3 cup or less Original Creamed Honey or brown rice syrup
1 shallot chopped. You can substitute green onion
Combine ingredients in a blender and blend on medium for about 30 seconds until