Honey Lemonade

Source: hillbillyhousewife.com

3/4 cup honey
2 cups hot water
1 cup lemon juice (about 8 lemons)
optional: lemon slices

Combine the hot water and honey in a 2-quart pitcher. Stir until the honey is dissolved. Add the lemon juice and enough cold water to fill the pitcher. Stir in optional lemon slices and serve over ice.

Rice & Greens Bake

Source: The New Moosewood Cookbook (slightly modified by Aimee)

Makes at least 8 servings

2 cups uncooked brown rice
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds spinach (or other greens), chopped (12 cups)
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cayenne
1-2 tsp mustard (optional)
1/2 cup sunflower seeds
3 eggs, beaten
1 cup milk
1 1/2 cups shredded cheddar, divided
paprika to top

1. Cook rice in 4 cups water; set aside.

2. Preheat oven to 350. In large pot, saute onion & garlic 2 minutes. Add greens & saute (stiirring frequently) until just wilted. Add rice to spinach mixture along with salt, nutmeg, cayenne, optional mustard, seeds, eggs, milk, and 1 cup cheddar. Stir until well-combined.

3. Spread mixture into oiled 13 x 9 baking dish. Sprinkle remaining 1/2 cup cheddar and paprika. Bake uncovered 40 minutes or until lightly browned on top.

Apple Strudel

Source: Clean Eating (modified by Aimee)
Makes 3 strudel rolls
When serving as a dessert, top with cinnamon honey cream-cheese sauce (recipe below).

5 Golden Delicious apples
1 cup raisins
1/4 cup honey
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
18 sheets phyllo (14 x 9), thawed
cooking spray
3/4 cup graham cracker crumbs
3 TB butter, melted
optional: 1 cup chopped walnuts to replace 1 apple

1. Preheat oven to 350. Peel & core apples; chop into coarse pieces & place in large bowl. Add raisins, honey, vanilla, cinnamon, & nutmeg (and optional walnuts).
2. Place 1 sheet of phyllo on clean flat work surface, spray with oil, & evenly sprinkle 2 tsp graham cracker crumbs over the top. (Keep remaining phyllo covered with plastic wrap until needed.) Repeat layers for a total of 6 sheets of phyllo (don't spray oil/crumbs on last sheet). Spread 1/3 of apple filling into a long log on top , leaving at least 1 inch space all around. Snugly roll all phyllo layers over filling, jellyroll style, tucking in. Carefully transfer to oiled baking sheet & brush with butter. Repeat steps for 2 more strudels (a second baking sheet may be needed).
3. Bake strudels until deep golden brown & flaky, about 30 minutes. Cool a little. To serve, use a serrated knife to cut each strudel crosswise into serving portions. Top with optional sauce.


Cinnamon Honey Cream-Cheese Sauce:

4 oz. cream cheese, softened
2 TB honey
2 TB milk
1/4 tsp cinnamon

In small bowl, beat together all ingredients until evenly blended and smooth. Cover & refrigerate for at least 1 hour to allow flavors to meld.
To maximize the consistency of this sweet sauce, remove it from the refrigerator about 30 minutes before serving.

Chocolate Honeycake

Source: The New Enchanted Broccoli Forrest

1 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup honey
2 eggs
1 tsp vanilla
1 oz. unsweetened chocolate
1/2 cup butter (1 stick) or oil
1 cup chocolate chips
1/2 cup chopped nuts (optional)

1. Preheat oven to 350. Combine flour, cocoa, salt, & baking powder in bowl.
2. Place honey in another bowl, and beat at high speed with an electric mixer for about 2 minutes. Add the eggs one at a time, beating well after each. Stir in vanilla.
3. In small saucepan, melt the butter over low heat; stir in unsweetened chocolate until melted. If using oil, melt the chocolate alone (in double boiler) and stir in the oil.
4. Beat the melted chocolate mixture into the honey mixture. Fold in the dry ingredients & chocolate chips (& optional nuts); stir until well-combined. Spread into greased 8-inch square pan. Bake 35-40 minutes or until cooked in the middle. Cool completely before slicing.

Aimee's Black-Eyed Pea Squares

Makes 12 squares

1 1/2 cups dried black-eyed peas, soaked overnight
oil for frying
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1/2 cup flour
3 eggs, beaten
8 oz. sour cream
1 TB soy sauce
1/2 tsp salt plus more to taste
1/4 cup bread crumbs
1/4 cup shredded parmesan cheese

1. Heat oil in saucepan & saute onion & garlic. Drain the peas and add to saucepan along with thyme, oregano, & basil. Add enough water to just cover; bring to boil, reduce heat, cover & simmer 40 minutes or until peas are tender.
2. Partially mash the pea mixture. Stir in flour, eggs, sour cream, soy sauce, & salt. Spread mixture in oiled 13 x 9 baking dish.
3. In small bowl combine bread crumbs & cheese; sprinkle over the top. Cover & bake 55 minutes or until lightly browned. Cut into squares & serve with ketchup or other condiment of choice.
Option: cut into larger squares & serve on a bun as a burger