HONEY BUTTERMILK PAVLOVA
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until stiff, about 3 minutes. Add the granulated sugar 1 tablespoon at a time, mixing well after each addition. The egg whites should look very thick and hold a soft peak. Turn the mixer off and add the buttermilk, cornstarch, 1 tablespoon of the honey and 1 teaspoon of the vanilla. Mix on low just to combine.
- Dollop the egg white mixture onto the center of the prepared baking sheet. Pushing outwards with a small offset spatula, spread the mixture into a circle about 9 inches in diameter. Bake until set and slightly golden, about 1 hour. Cracking on the outside of the pavlova is normal. Allow to cool completely on the baking sheet before removing, about 2 hours
- Meanwhile, pour the heavy cream into the bowl of an electric mixer fitted with a whisk attachment. Add the confectioners' sugar and remaining 1 teaspoon vanilla extract. Whip on high until soft peaks form, 2 to 3 minutes. Chill until ready to serve.
- Add the mango, pineapple, blueberries and kiwis to a mixing bowl and toss gently to combine.
- Carefully lift the pavlova from the parchment and place on a serving platter. Dollop the whipped cream onto the center. Use a small offset spatula to spread the cream outwards, leaving a slight rim of exposed pavlova on all sides. Top the cream with a mound of fresh fruit. Drizzle the pavlova with the remaining 1 tablespoon honey and serve immediately.
CREAMY MUSTARD DRESSING
This is from Super Food Ideas. I substitute splenda for honey to make diabetic friendly. Based serving on using all in a large salad to serve 4 people.
Provided by ImPat
Categories Salad Dressings
Time 3m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar. Secure lid and shake until well combined.
- Recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.
- Store in the jar in the fridge for up to 2 days.
Nutrition Facts : Calories 31.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 71.3, Carbohydrate 6, Fiber 0.1, Sugar 5.8, Protein 1.2
HONEY MUSTARD SAUCE
This is a great dipping sauce for chicken, meatballs, whatever. It's even good on baked potatoes.
Provided by NANCI RENN
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h10m
Yield 18
Number Of Ingredients 3
Steps:
- In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 9 g, Cholesterol 7 mg, Fat 14.6 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 187.8 mg, Sugar 7.9 g
BUTTERMILK HONEY BREAD
A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!
Provided by Kathleen Lloyd
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 8
Steps:
- In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees F).
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 29.1 g, Cholesterol 3.2 mg, Fat 1.4 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 307.9 mg, Sugar 3.2 g
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