Category: Recipe

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Honey Scone and Blueberry Compote

Top-off May with Honey Scones and an Easy Blueberry Compote

Spring is happening in Nebraska. I see blooms on the crabapple trees and when my neighbors magnolia tree is wreathed in sunny yellow flowers I believe winter has backed down, and I celebrate with my favorite recipe for Honey Scones and a Blueberry Compote.  Thank you Robert Scott Rager for this reliably flakey, crisp and tasty scone recipe. 

I suggest a hand-held pastry blender (cost under $10.00) at my local Ace Hardware to cut the butter into the flour yielding the flakey, tender interior of these scones. With this tool in hand, all the making is fun to do and always a crisp and tender outcome.

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Honey Scones with Easy Blueberry Compote

Fun to make and lovely to serve and a crisp, flakey scone that is a special treat for any day in all seasons. The blueberry Compote takes it over the top of delicious. Serve for brunch, afternoon coffee/tea and midnight snack.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, dessert
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8

Equipment

  • 1 cookie sheet lined with parchment paper

What You'll Need:

  • 2 cups all-purpose flour
  • 1 Tb Baking Powder
  • ½ tsp salt
  • 2 Tb Buzz Savories local honey
  • 5 Tb unsalted  butter cut into small chunks and cold
  • 1 cup heavy cream
  • 1 Tb honey combine with 1 Tb cream to brush over unbaked scones
  • 1 Tb cream combin with honey to brush over unbaked scones

Easy Blueberry compote

  • 2 cups blueberries - frozen or fresh
  • 3 Tb water
  • 2 ½ Tb honey - local
  • 1 tsp freshly squeezed lemon juice

How To Prepare:

Scones

  • Preheat ove to 400 Degrees
  • Stir together dry ingredients - flour, salt and Baking Powder
  • Using a pastry blender or your 2 hands and fingers cut the butter into the flour. The mixture should look like coarse crumbs.
  • Blend the 1 cup of cream and the 2 1/2 Tb honey.
  • Make a well in the center of the flour mixture and pour the cream/honey mixture into the well. Fold everything together just to incorporate; do not overmix. I use a wooden spoon.
  • Press the dough out on a lightly floured surface into a rectangle - 12" x 3" and 1 1/4 inch high. Cut the rectangle in half then cut the pieces in half again, giving you 4 (3 inch) squares.
  • Cut the squares in half on a diagonal to give the classic triangle shape.
  • Place the scones on the ungreased cookie sheet and brush their tops with the cream/honey mixture.
  • Bake for fiteen to twenty minutes until beautiful and brown.

Easy Blueberry Compote

  • Pour 1 cup of the blueberries into a mefium saucepan and set aside the remaining 1 cup of blueberries. Add the water and the honey and cook over medium-high heat. Once boiling, reduce to a simmer and cook an additional 10 minutes.
  • After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
  • Spoon over the scones and serve either warm or room temperature.

Notes

 
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Honey Glazed, Bacon Wrapped Pork Tenderloin

Honey Glazed, Bacon Wrapped Pork Tenderloin

Honey Glazed, Bacon Wrapped Pork Tenderloin

Pork Tenderloin although easy to prepare always disappoints me in its blah flavor – or rather no flavor. Hello Buzz Savories Chefs, I’m betting Big (at least $10.00) that Honey Glazed Bacon Wrap Pork Tenderloin will become a family favorite on your table and may be the in the top 3 most delicious and tender of all your roast recipes! Pomegranate juice and Buzz Savories honey take it up another level for flavor, and only 45 minutes of prep. Including the roasting.

The recipe requires a small tenderloin – 1 ½ lbs. is advised. (1) Then make the honey -Pomegranate glaze, and use a local honey (Buzz Savories) because the flavor of a local honey elevates the dish. (2) Season and brown the tenderloin on all sides in your favorite skillet, (3) wrap the bacon onto the tenderloin and (4) roast to 145 Degrees F and baste every 10 minutes throughout the roasting. My roast reached the 145 Degree F measure in 24 minutes, so I spooned the glaze over the tenderloin 2 times and once again when I served the roast. Allow it to rest 5-10 minutes and then slice and see it disappear.

For those of you who are Grill Masters or know a Grill Master well enough to ask them to experiment with this roast on their grill, I am interested in the outcome. I think Honey Glazed Bacon Wrapped Pork Tenderloin may be one that could be transferred out of the kitchen and onto the grill.

Happy Spring! And Eat Well!

Honey Glazed, Bacon Wrapped Pork Tenderloin

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Honey Glazed, Bacon Wrapped Pork Tenderloin
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Honey Glazed Bacon Wrapped Pork Tenderloin

Honey Glazed Pork Tenderloin is a one-skillet dinner with a pomegranate juice and honey glaze. Easy to make and with complex flavors that compliment the pork tenderloin.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, Quick Meal
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

What You'll Need:

  • 2 Tb olive oil
  • 1 ½ lbs pork tenderloin
  • kosher salt and ground black pepper
  • 8 slices bacon use regular,not thick sliced
  • 1 cup pomegranate juice divided
  • ¼ cup Buzz Savories honey
  • ¼ to ½ cup pomegranate seeds for serving

How To Prepare:

  • Preheat oven to 350 Degrees F
  • Set aside 2 Tb of pomegranate juice. Combine the remaining pomegranate jujice and honey in a small sauce pan
  • Bring the mixture to a boil over medium high heat, stirring often. Refuce thr heat to meium and continue to cook. stirring occasionally, until mixture is reduced by half, about 7-10 minutes. Remove from heat an allow the glaze to cool and thicken while you prepare the remaining ingredients.
  • Place Generously sprinkle the pork tenderlin with salt and pepper. In a large oven proof skillet, heat the oil, over medium heat. Place the pork in the skillet and brown on all sides. Remove to a cutting board. Us the 2 Tb of pomegranate juice to deglaze the pan, scraping up any brown bits on the bottom, then remove the pan from heat.
  • Wrap the bacon slices around the pork, overlapping them so the ends stay secure. Place the tenderloin back in the skillet. Pour the glaze over the pork, using a brush to make sure it's thoroughly covered. Place the pork in the oven and roast uncovered, scooping up and brushing the pork with the juices fronm the pan every ten minutes. Roast for 25-30 minutes, or until a thermometer reads 145 Degrees F.
  • Remove the pork from oven and glaze again. Allow it to rest 5 minutes, then glaze a final time. Sprinkle with pomegranate seeds and serve.
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Corned Beef Sliders

Corned Beef Slider

St. Patrick’s Day and Corned Beef Sliders

March 2025, and no excuses, St, Patrick’s Day means celebrations with friends, lots of laughs and toasts to the talented and fun-loving Irish among us.

Wear the green, tell a favorite story and munch on a Corned Beef Slider.

I thank my forever friend, Kim Woods for the recipe.

Kim starts with fresh corned beef, see recipe at Buzzsavoriesllc.com, and if roasting corned beef doesn’t fit into your time schedule, buy it already roasted and sliced.

The Buzz Savories Mustard sauce builds in outstanding flavor for these tasty sliders. Three ingredients -Thousand Island Dressing, Horseradish cream and Buzz Savories Spicy Beer Mustard. The Spicy Beer mustard adds heat and rich flavor to a creamy delicious sauce.

Serve simply with fresh grapes, olives, dill pickle, chips. Prepare for 2nds and 3rd because this small slider claims a place in St. Patrick’s heavenly joy.

And the winning Sensational Slider!  

Corned Beef Slider

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Corned Beef Sliders

Corned Beef Sliders meld easy cooking with flavors that bring your friends back to the table for another. And the sauce plays a mighty role in this simple and delicious slider.
Course Main Course
Cuisine Irish
Keyword Easy Cooking, Light Dinner Meal, spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 people

What You'll Need:

  • 1 lb Cooked and thinly sliced corn beef warm the slices in micro-wave or oven
  • 1 cup sauerkraut
  • 1 cup Shredded swiss cheese or 6 slices
  • 1 package Soft slider pretzel rolls or slider buns or 1 package King's Hawaiian rolls sliced in half to form top and bottom sheet

Corn Beef Slider Sauce

  • ¼ cup Thousand Island Dressing
  • ¼ cup Horseradish Sauce find sauce in condiments and not actual horseradish
  • ¼ cup Buzz Savories Spicy Beer Mustard

How To Prepare:

Corned Beef Slider Sauce

  • Combine equal amounts of Thousand Island Dressing, Horseradish Sauce and Buzz Savories Spicy Beer Mustard in a small bowl

Corned Beef Sliders

  • Line a baking sheet with foil and place bun bottoms on the foil
  • Add a layer each of corned beef, saurkraut, Swiss cheese, and the spicy dressing
  • Place tops on the buns
  • Cover the sliders with aluminum foil
  • Heat oven to 350 Degrees and bake the Sliders for 10 minutes then remove the foil and bake for another 10 minutes or until bun tops are slightly brown and Swiss cheese is melting.
  • Serve hot and make plenty since these little Sliders delight the taste buds
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Oven Baked Corned Beef with a Honey Mustard Glaze

Roasted Corn Beef with a Buzz Savoriess Honey Mustard glaze tastes slightly salty with a sweetness that acentuates the brisket flavor. Roasted brisket may be sliced paper thin, and a slow roast tenderizes this delicious meat.
Course Main Course
Cuisine German/American
Keyword appetizer, Easy Cooking, main course, sliders, St. Patrick's Day
Prep Time 10 minutes
Cook Time 3 hours
Servings 10 sliders for 10 people

What You'll Need:

  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 2 tsp. vegetable oil
  • 2 ½ pound corned beef 3 oz,/ serving = approx. 10

Honey Mustard Glaze

  • ½ cup light brown sugar
  • ½ cup Buzz Savories Honey Mustard
  • ½ cup water

How To Prepare:

  • Preheat oven to 350 Degrees and place a large piece of aluminum foil in oven proof dish with 3-4" sides like a Pyrex casserole.
  • Remove the corned beef from the package. Throw out all packaging including the spice packet. Rinse the corned beef with cold water, pat dry.
  • Blend the Spicy Beer Mustard and the vegetable oil then paint the roast from sides to top and bottom with the mustard oil mixture.
  • Tightly wrap the corned beef with the foil it is resting on. and bake for one (1) hour/lb. of corned beef. If the weight is measured in a fraction like 2 1/2 lbs, round up and bake for 3 hours.

Honey Mustard Glaze - optional

  • Combine brown sugar, Honey Mustard and water and bring to a boil for 5-7 minutes until the mixture thickens to a syrup consistency.
  • During the last 30 minutes of the roasting time, unwrap the corned beef and glaze the roast. Continue baking for 10 more minutes and glaze again one more time.

Serving

  • Allow the corned beef roast to cool for 20-30 minutes then slice in paper thin slices for sandwiches and sliders and/or serve with a sheet pan charred cabbage wedge and a baked potato or potato of your choice (in honor of the Irish)
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Orange Citrus Salad

Orange Citrus Salad

February and the Nebraska winter is taking its toll. I’m worn out from facing the cold and the added annoyance of wind. To lighten my dreary outlook on the month, I turn it over to citrus. Citrus reigns over the vegetables and the fruits in February. I’m seeing fresh, juicy oranges and grapefruit and lemons and limes. I scoop up two handfuls of each and three bananas. Every thought turns to the crisp, clean flavors to come and my entire being is yearning for Vit C and other health benefits of citrus.  

To highlight these noble fruits, Buzz Savories offers a fruit salad with a lemon and Buzz Savories local honey blended into a salad dressing. The combination of citrus and the lemon/honey dressing lingers lightly on my palate, and I feel grateful for February and the gift of citrus. 

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Orange Citrus Salad

A quick and easy fruit salad dressing to enjoy whatever the season and for the fresh fruit of the day.
Course Salad
Cuisine American
Prep Time 15 minutes
Servings 4

What You'll Need:

  • 3 navel oranges
  • 2 red or pink grapefruit
  • 1 white grapefruit or any combination of grapefruit to equal 3
  • 2 ripe bananas

Citrus Fruit Dressing

  • ¼ cup fresh squeezed lemon juice
  • 2 Tb Buzz Savores local honey
  • 1 Tb canola oil
  • 1 pinch kosher salt
  • 2 Tb fresh mint, chopped (optional}

How To Prepare:

  • 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.
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Buzz Savories Honey Vanilla Ice Cream

Buzz Savories Honey Vanilla Ice Cream

Honey-Vanilla Ice Cream offers a refreshing and creamy treat perfect for any occasion and any time. Buzz Savories honey adds a delicate sweetness that complements the subtle notes of vanilla. Whether served  with fresh fruit or simply natural in a bowl, you and your guests will recall this dessert with a smile and a happy memory.

Eat well.

See this recipe featured on Nebraska TV here.

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Honey Vanilla Ice Cream

Honey Vanilla ice cream brings a rich vanilla flavor to the palate with only the hint of sweet only Buzz Savories local honey can create. The recipe - 4 ingredients - blends in minutes and freezes with or without an ice cream freezer so enjoy this elegant and delicous dessert often. And no additives!
Course Dessert
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people

What You'll Need:

  • 1 ½ cups whipping cream
  • ¾ cup whole milk
  • ½ cuo Buzz Savories local honey
  • 1 Tb vanilla

How To Prepare:

  • Combine ingredients and stir until well mixed
  • Pour into ice cream freezer and freeze until the mixture thickens
  • If an ice crean freezer is unavailable pour the cream mixlture into a metal or glass container and place in your freezer. Stir with a wire whip approximatrely every 20 minutes until the mixtur feezes
  • This icecream/gelato does not freeze as solid as ice or common ice cream due to the honey. It will be firm although not hard so always easy to spoon out for serving
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Remarkable Roasted Salmon with a Nut Crust

Remarkable Roasted Salmon with a Nut Crust

Before I tasted a salmon fillet with a Nut Crust, I most often thought the salmon-for-dinner day was boring because no matter how I roasted, baked, sauteed, grilled the salmon, it tasted the same meaning not much flavor. Salmon with a nut crust recipe brings salmon to my table because it tastes so good!

I’m describing Salmon with a crust made from nuts. Nuts add crunch to every bite, and Hazel nuts or walnuts or almonds with a drizzle of honey, Spicy Beer Mustard and fresh lemon juice a fresh, bright flavor. The roasting method is “no-fail.” I tested the recipe with thin fillets and also 1 1/2 inch thick salmon steaks, and each time the salmon was cooked perfectly, the crust toasty and flavor bright with a tang of lemon. Salmon at its best – the result.

Eat well.

See this recipe featured on Nebraska TV here.

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Our 5-Star Salmon Recipe for 2025 - Salmon with a Nut Crust

Healthy protein and easy cooking puts salmon on my menu in January. Recently I discovered a recipe for roasted salmon that brings salmon to my table because it also tastes so good!
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, Easy Cooking, flavorsome, salmon
Prep Time 20 minutes
Cook Time 17 minutes
Servings 4

What You'll Need:

  • 1 1/2-2 lbs salmon
  • 2 Tb fresh lemon juice
  • 1 Tb Spicy Beer Mustard
  • 1 Tb Buzz Savories honey

Crust

  • ½ cup almonds, walnuts or hazelnuts
  • 2-3 Tb canola or olive oil
  • 2 Tb nut flour pound or process to a fine consistency
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 Tb fresh parsley (optional)

How To Prepare:

Instruction

  • Prep: Preheat oven to 375 F. Line a baking sheet with parchment paper and place the pieces of salmon evenly on top.
  • Dressing: Whisk together the lemon juice, honey and mustard. Drizzle over the salmon
  • Crust: Place a 1/4 cup of nuts between 2 sheets of parchment or in a plastic bag and pound with a mallet until the nuts are broken own to a fine flour-like consistency. Alternatively, place in a morter and grind with a pestle until the nuts are broken down to a finer consistency
  • In a food processor combiner the 1/2 cup walnuts or hazel nuts, nut flour, salt, pepper, parsley (if using) and 2 Tb oil. Pulse until all ingredients are are combined
  • Drizzle the honey, lemon juice, Spicy Beer Mustard dressing over the salmon
  • Pat the nut mixture onto the salmon pieces until they are well covered
  • Bake: Bake for 15 minutes on 375 F, then broil for an additional 2 minutes on 500 F. Nuts will be golden brown and the salmon fully cooked (should flake easily along the white lines) Serve immdiately
  • When the white lines show on the edges of the salmon pieces, the fish is ccooked perfectly.
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Honey Grahams – A Christmas Cookie

Honey Grahams

Honey Grahams - A Christmas Cookie

 Honey Grahams taste crisp, honey sweet, and fresh.  Buzz Savories artisanal honey flavors these wholesome  cookies, and the recipe could not be easier to make and to roll out and bake.   

For special occasions, I blend the 2 ingredient Baker’s frosting then dip the surface of the cookie into the dish of frosting and add the sprinkles for a Holiday vibe.

Honey Grahams

Honey-grahams make a satisfying and nutritious snack. These cookies  taste delicious with a glass of milk, juice or a cup of coffee.   I think you and your family will like them too.

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Honey Grahams
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Honey Grahams - A Christmas Cookie

Honey Grahams taste crisp and sweet with a warm honey flavor. I enjoy making these cookies because of their ease in mixing and roll-out. I can choose to make either crackers or cut-outs or both. Important note: Buzz Savories honey is the primary ingredient of the exceptional Honey Graham cracker/cookie flavor. Make this cookie as delicious and good-for-you as possible by searching for and buying a local honey.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, Easy Cooking
Prep Time 2 days
Cook Time 15 minutes
Servings 20

Equipment

  • sheet pan

What You'll Need:

  • 2 cups whole wheat flour
  • 1 cup unbleached flour
  • 1 tsp baking powder
  • ½ tsp soda
  • ½ cup brown sugar
  • ½ cup butter
  • ⅓ cup Buzz Savories local honey
  • 1 tsp vanilla
  • ½ cup milk

Frosting (optional)

  • 2 cups powdered sugar
  • 4-5 Tb Half and Half cream
  • ½ tsp vanilla
  • 1 pinch sparkles/cookie sprinkles
  • drops a gel or food color of your choice

How To Prepare:

  • Measure and stir together the dry ingredients.
  • Cream the butter, brown sugar, and honey.
  • Add vanilla and milk to the wet ingredients (the mixture will look curdled).
  • Combine the wet and dry ingredients and mix to blend.
  • Place the dough in a bowl and cover tightly with plastic wrap. Refrigerate over night.
  • On day 2, divide the dough into 4 equal parts. I weigh each quarter although if a scale is not available, form the dough into quarters that are as equal in weight that you can make them.
  • Set oven temperature to 350 Degrees.
  • Lightly flour a pastry cloth or a flat surface for rolling the dough.
  • Unwrap one quarter and roll the dough into a 6" x 15" rectangle.
  • Cut the shapes with a cookie cutter or lightly mark squares if you are making graham crackers.
  • For crackers, prick the surface with a fork and sprinkle with sugar or a cinnamon (light on cinnamon) and sugar mix.
  • Bake 13-15 minutes until the edges turn slightly darker brown. The cookies/crackers crisp when they cool

Frosting

  • Blend the ingredients and mix until smooth.
  • Divide into several saucers and color each as you wish.
  • Dip the surface of the cookie into the frosting, sprinkle and set aside to dry.
  • I painted the cookies in the photo with a pastry brush
  • Set aside for the frosting to harden. Eating is the best part

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Best Country Pot Roast Seasoned with Spicy Beer Mustard and Horseradish

Best Country Pot Roast Seasoned with Spicy Beer Mustard and Horseradish

Have you ever tried to make sense of a hand written recipe written by a family member?  In this instance, my mother’s recipe for a one-pot dinner that  announced autumn like falling leaves– The Pot Roast! I remember the  fragrance of carrots, potatoes and onions, and chuck -roast  melding together during their long roasting process.
November arrives, and I wanted to share the dining experience of my mother’s pot roast with you for 4 reasons. (1) the flavor and satisfaction of a true comfort food (2) ease of the making and the roasting (3) one pot means simple clean-up (4) leftovers turn into sandwiches or reheat easily.
After my difficulty deciphering mother’s recipe, I needed answers to these questions – What cut of roast? How long does one brown each side? How much liquid goes in the pot? What kind of liquid? How long does it roast? Proper temperature for roasting?
I can hear her saying, “You were often in the kitchen while I was making this roast so why don’t you know the answers to these questions?” I remember helping with the prepping, and my tasks were all-consuming, peeling potatoes and onions and carrots. I missed the seasoning, browning and roasting parts.
My solution for researching recipes is my usual – Ask Ina Garten. The recipe that you will see in the Buzzsavoriesllc.com recipe section for The Best (Betty Best, my mother) Pot Roast with Vegetables is structured like Ina Garten’s pot roast recipe with a Betty Best twist.
Thank you Cousin John Best for suggesting (more than once!) a blend of Spicy Beer Mustard with Horseradish. Ina Garten agrees. Her recipe includes a whole grain mustard (Spicy Beer Mustard) and Horseradish mix to spread on top and bottom of the Chuck Roast before roasting, and this addition to my mother’s recipe really works!

Eat Well – Betty Anne at Buzz Savories

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Best Country Pot Roast Seasoned with Spicy Beer Mustard and Horseradish

A simple recipe for a hearty, nourishing, flavorful one-pot dinner seasoned with Spicy Beer Mustard/Horseradish
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, healthy, vegetables
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Servings 5

Equipment

  • 1 Dutch oven or black iron skillet with a lid slow cooker

What You'll Need:

  • 1 3 1/2-4 lb) chuck roast
  • 2 Tb vegetable oil
  • 1 tsp kosher salt
  • 1 tsp coarsely ground pepper
  • 3 Tb Buzz Savories Spicy Beer Mustard
  • 3 Tb horseradish (in a jar)
  • ½ cup beef broth or beer or water I usually use water
  • 1 ½ cups onion, chopped
  • 2 cloves garlic, minced or chopped
  • 3 ribs celery, thickly sliced (at an angle if desired)
  • 6 red potatoes, peeled, and cut into large chunks if organic no need to peel
  • 1 lb carrots, peeled and trimmed I buy young, thin carrots if possible and peel them
  • more salt & pepper to taste

How To Prepare:

  • Pat dry, and then season chuck roast with salt and pepper
  • Heat oven to 325 Degrees F or prepare a slow cooker
  • In a Dutch oven or skillet, heat oil over medium-high heat until sizzling hot. Sear until nicely browned (about 4 minutes/side)
  • Chop the onions and the celery
  • While the roast is searing, measure the liquid of your choice and stir in the chopped garlic
  • Blend the Spicy Beer Mustard and Horseradish
  • Remove the roast from the Dutch oven and scatter the onion and celery mixture into the pan in which you browned the meat or into the slsow cooker
  • Spread the Spicy Beer Mustard and Horseradish mixture over both the top and the bottom of the chuck roast.
  • Place the onion and celery mixture into the Dutch oven, or if using, the slow-cooker. Arrange the chuck roast on top of the vegetables and pour the liquid into the roasting pan.
  • Cover with a tight fitting lid, and pop into preheated 325 degree oven. Roast for 2 1/2 hours or until easily piereced with a fork
  • Do the same as above when cooking the roast in a slow cooker. Turn heat to either low or high. If low heat, cook the roast 10-12 hours, and if high heat, 5-6 hours.
  • Add potatoes and carrots into the broth surrounding the roast, and continue roasting until vegetables are tender, about 1 more hour. Baste vegetables several times during roasting.
  • When roast is fork tender and vegetables cooked, lift roast to a platter and with a slotted spoon, remove vegetables and place around roast. Serve the remaining broth in a bowl for guests to ladle over the meat and vegetables if desired.
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Baklava

Baklava

Hello, and may I introduce you to Lori Reiner, a friend of mine in Holdrege whose reputation for her Holiday pastry – Baklava – grows with every Christmas, and may I add, her Baklava has acquired exceptional value also in the nonprofit world. Lori bakes trays of Baklava for Holiday fund-raising events, and one tray often yields hundreds of dollars for the Cause, a testament for excellence, I think.
She generously agreed to share her recipe and her baking skills with us at Buzz Savories. I “sweetened” my request by offering her several jars of Buzz Savories honey to use in the recipe. The Greek pastry, Baklava provides a test for the quality of the honey because honey is a primary ingredient of this flaky, sweet and delicious pastry.
Because Baklava offers a fabulous flavor experience, I thought the making process must be complicated. Seeing Lori deftly roll out the Phyllo dough (buy it frozen at your grocery store) gave me courage to try the simple recipe (4 ingredients). Besides being interesting and fun to make, my version also looked like a piece of fine art and tasted as sweet and crunchy as Lori’s.
Follow Lori’s easy recipe for Baklava, and with Phyllo pastry, chopped walnuts, Buzz Savories honey and butter, you too will be expert at creating this ancient and marvelous pastry.

Happy baking and eat well,
Betty Anne at Buzz Savories

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Baklava

Baklava, thought to have originated during time of the Ottoman Empire, 500 years ago, today holds a promnent rank in the world of sweet delicacies. The fan base for this crisp, crunchy, nutty, honey rich pastry is locate in every country around the globe. We all "love" Baklava.
Course Dessert
Cuisine Mediterranean
Keyword Buzz Savories Honey,, dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings 16

Equipment

  • 1 9" x 13" jelly roll pan Lori uses aluminum foil pans for ease of baking and freezing later

What You'll Need:

  • 2 rolls Phyllo dough 1 package, thawed to room temperature
  • 1 lb walnuts or pistacios, chopped pieces 1/8 inch though not powder
  • 1 lb butter, melted
  • ¾ cup Buzz Savories local honey

Glaze

  • ½ cup water
  • 1 ½ cups sugar

How To Prepare:

  • Preheat over to 350 Degree F
  • Brush the bottom of the pan with butter
  • Layer 2 sheets of Phyllo dough flat in the pan (if dough overlaps the pan, trim with a sharp knife)
  • Brush the top sheet of Phyllo with butter
  • Alternate dough and butter until the first roll is used
  • Spread the chopped nuts evenly over the buttered dough
  • Drizzle 3/4 cup honey over the nuts
  • Open the second roll of Phyllo dough and repeat the layering process with the second roll.
  • Cut through all layers into diamond shapes before bakinng-use a sharp knife with a medium long blade and press hard cutting through all layers corner to corner to make the diamond shape
  • Bake for approximately 50 minutes until the top is lightly bowned (may need an additional 10-15 minutes)

Glaze

  • Combine water and sugar in a saucepan and heat to boiling. Let the syrup cool slightly then pour the syrup over the hot Baklava. Cover with a moist dish towel and let stand until completely cool.
  • Once cooled, wrap in plastic wrap to prevent the Baklava from drying. This freezes very well.