Category: Recipe

• Preheat oven to 350 F
• In a medium bowl toss rhubarb, honey, cornstarch, and tapioca. Let stand for 15 minutes, stirring 2 or 3 times

For the Dough

• In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a pastry blender or fork or your fingers, cut butter into the mixture until incorporated and crumbly. Drizzle milk evenly over the top of the flour mixture then stir together until evenly moistened. .Do not over mix. Dough will be thick.

To assemble the cobbler

• Transfer rhubarb to a baking dish. Using a spoon drop dough onto top of rhubarb filling, dividing evenly into mounds. Bake for 40 minutes until biscuits are brown and rhubarb mixture thick and bubbly. Cool for 20 minutes and serve.
• Drizzle 2 Tb honey over the rhubarb and biscuit for added flavor

• Preheat over to 350 Degrees Fahrenheit
• Line cookie sheets with parchment paper or spray lightly with non-stick cooking spray
• Cream together butter, honey, and brown sugar in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy
• In a bowl whisk togerther oats, flour, baking soda, and salt. Add dry ingredfients to wet ingredients and stir to combine. Stir in chocolate chips.
• Drop cookies by tablespoon or cookie scoop onto prepared cookie sheets. Bake for 8-120 minutes or until edges start to turn golden brown.. Centers will appear slightly undercooked. Allow to cool on a cookie sheet for 5 minutes before removing to a wire rack to cool completely.
• Store cookies in an air tight container. They freeze well too.

• remove the peel from the oranges and grapefruit. Separate the grapefruit into its segments aand slice the oranges into 1/2 inch thick slices and then into fourths
• Peel and slice the bananas into 1/4 inch or maybe a little thicker slices
• Combine the fruits in a medium sized bowl and refrigerate
• Combine the freshly squeezed lemon juice and the honey. Add the Canola oil and pinch of salt and shake or whip until the mixtures blend.
• Drizzle over the fruit and serve.

• Pour the cold milk into a saucepan and sprinkle the gelatin over the top. Allow it to "bloom" for 5 minutes (it will look wrinkly by the end)
• Heat the gelatin/milk mixture on low and stir for a minute or two until the gelatin has dissolved. I heat to 110 Degrees.
• Add the honey and stir again until completely incorporated. This should only take another 30 seconds. Don't let the milk get too hot or to come to a simmer. It should only warm.
• Take the saucepan off the heat. Pour in the half and half or the heavy cram. Add either vanilla extract + Rose Water or the almond extract. Add salt and 1 or 2 drops of red food coloring. Stir to blend.
• Divide evenly among the ramekins or glasses. Place immediately in the fridge and allow to set for 6-8 hours or preferably overnight. They can be made up to 2 days in advance of serving.
• To unmold immerse the ramekin in warm water for several minutes then run a thin knife blade around upper edge. If you are using a mold with a more complex design than a straight-sided ramekin ramekin, spray the mold lightly with oil prior to adding the Pannacotta mixture.
• You may choose a mold for this gelatin dessert or serve in a ramekin. A pink rosebud on the plate ups the delight of the Valentine celebration.
• Flavoring is your choice. Rose Water commonly appears in Persian and Middle-East recipes and adds a light and exotic and interesting flavor to the Pannaotta. I ordered a 10 oz. bottle of Rose Water from Amazon at a cost of $18.00 plus postage. The Rose Water flavor tastes mild and delicate although one tsp of vanilla or 1/2 tsp. almond extract finishes the Pannacotta equally well.
• Adding a few drops of red food coloring celebrates February and Valentine's Day nicely..

• Roll puff pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3 inch) squares. Set aside.
• Set oven temperature to 400 Degrees.
• Remove the skin from the rotisserie chicken and shred the meat.
• Set skillet on the stove top and turn heat to medium high. Melt the butter and add Canola oil. When butter sizzles, add carrots. Allow carrots to saute' for 4 minutes then add the onions and saute' the vegetables until they are tender enough to be easily pierced with a fork. 6-8 minutes.
• Sprinkle the 6 Tb. of flour over the vegetables, stir and cook the flour and vegetable mixture for 1 minute.
• Pour the chicken broth into the skillet and gently stir to incorporate the broth and flour mixture. Simmer the ingredients for 3-4 minutes until thickened.
• Adding cream is a choice. If you wish, add the cream now, otherwise, continue with the recipe without cream.
• Add Spicy Beer Mustard, chicken, peas, thyme, salt, pepper and parsley (if using).
• Taste, and season more if desired. Check the consistency of the sauce. If too thick add more broth. Remove from heat.
• Combine the egg with the water and whisk until blended. Brush the pasty squares with the egg wash: arrange the squares on top of hot chicken mixture in skillet, slightly overlapping so entire surface is covered. Place skillet on a rimmed baking sheet.
• Transfer baking sheet to preheated oven. Bake until top is browned and filling is bubbly about 20 minutes. Remove from oven and let stand 10 minutes. Serve.