Category: Desserts

Baklava

Baklava

Beary Berry Honey Inc.

from Wayne Power of Peachland,BC

Baklava is a layered baked pastry dessert made of filo (phyllo) pastry, 

filled with chopped nuts, and sweetened with sugar syrup or honey.  

It has its origin in the Eastern Mediterranean countries. 

Trays of Baklava are served at ceremonial processions 

and at family gatherings. 

Filo or phyllo pastry is wafer-thin sheets of dough

that is common in Greek, Middle Eastern and Balkan cooking. 

When you use the thawed pastry, you join layers by brushing 

each layer with butter/oil.  This also helps it to become crispy.

Filo is often filled in some way, such as in the classic dishes 

of baklava and börek. (Meat, spinach or vegetarian fillings). 

Ingredients:

filo pastry-favourite brand thawed box

1 cup of salted butter melted

1/4 cup of vegetable oil 

(of your choice sunflower, or canola)

1 cup fine chopped pistachios 

1 cup fine chopped nuts (mixed)

(of your choice walnuts, pecans, pistachios, hazelnuts)

1 tablespoon rose water (citrus or ginger marmalade for variety) 

1 teaspoon ground cardamom 

1/2 teaspoon ground cinnamon (optional nutmeg, allspice, clove)

1 cup of your favourite honey. 

(Beary Berry Honey plain or flavoured)

Directions:

Make the syrup drizzle by mixing warmed honey, 

rosewater, butter and oil thoroughly.   

Shake in a jar for convenience like you would for a dressing. 

Make your filling by blending chopped nuts and spices 

of your choice thoroughly. Coarse or fine chopped.

Preparation:

Baklava is normally prepared in large baking pans. 

Make many layers of buttered phyllo pastry.

Add some drizzle to each layer which contains 

the filling of chopped nuts and spices. 

Most recipes have multiple layers of filo and nuts, though 

some have only top and bottom pastry, 

all drenched with spicy honey drizzle. 

Save some drizzle for a finish after baking. 

Before baking, the layered dough is cut 

into regular pieces on the baking sheet, 

often parallelograms (lozenge-shaped), 

triangles, diamonds or rectangles. 

Optional — line baking sheet with buttered parchment paper. 

Bake at 180 °C,(356 °F) for 30minutes

or until golden brown top. 

After baking, add more syrup drizzle 

over the cooked baklava and allowed to soak in. 

Serve it at room temperature, and garnished 

with half nut or sprinkled ground nuts.

Happy Hibiscus Chia Seed Pudding

Happy Hibiscus Chia Seed Pudding

Beary Berry Honey Inc.

Need a quick and healthy dessert idea? Chia seeds are high in fibre and antioxidants, making this chia seed pudding a go-to recipe for packable lunches or dinner parties!

Makes 4 servings

Prep Time: 10 minutes

Fridge Time: 4 hours

Total Time: 4 hours 10 minutes

Ingredients:

2 Tbsp B&T Happy Hibiscus Honey

2 cups almond milk

6 Tbsp Chia seeds

Fresh Berries

Directions:

  1. Combine almond milk, B&T Happy Hibiscus Honey, and Chia seeds in a medium-size mixing bowl. Mix well until the honey has fully dissolved.
  2. Cover and refrigerate for at least 4 hours but preferably overnight.
  3. Stir well and divide the pudding into equal portions in dessert cups.
  4. Top with fresh berries and a drizzle of honey.
  5. Serve and enjoy!

Tip: Try making this Chia Seed Pudding recipe with any one of our flavoured honeys for a unique and delicious flavour every time!

Honey Cheesecake

Honey Cheesecake

Beary Berry Honey Inc.

This rich and creamy cheesecake is easy to make and uses honey as a sweetener instead of sugar. Try experimenting with various flavoured honeys for a unique taste every time. The possibilities are endless!

Prep Time: 30 minutes

Cook Time: 1.5 hours

Total Time: 2 hours

Ingredients:

4 8oz blocks of cream cheese

2/3 cup Beary Berry Honey Liquid or Flavoured Honey

4 eggs

1 tsp pure vanilla extract

Directions: 

  1. Make sure all ingredients are at room temperature before starting.
  2. Beat cream cheese with an electric beater until smooth and fluffy.
  3. Beat in honey and vanilla.
  4. Add eggs and beat until combined.
  5. Pour into a buttered and crumb lined 9 inch springform pan.
  6. Place in a hot water bath.
  7. Bake at 350℉ until set (about 1.5 hours or less). Remove pan from water bath and let cool on a wire rack.
  8. Chill over night before serving.
Honey Apple Cake

Honey Apple Cake

jent66

This cake is quick and easy to make and will be sure to impress your guests at coffee time!

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1.5 hours

Ingredients:

1 cup chopped pecans, divided

2 cups granulated sugar

1 cup cooking oil

1/4 cup Beary Berry Honey Cinnamon Honey

3 large eggs

3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1/4 tsp ground nutmeg

1 tsp vanilla extract

3 cups chopped baking apples

Sauce Ingredients:

1 cup firmly packed brown sugar

1/2 cup butter or margarine

1/4 Beary Berry Honey Liquid Honey

1/4 milk

Directions:

  1. Preheat the oven the 350℉. Grease a Bundt pan and sprinkle bottom of pan with 1/4 cup chopped pecans. Set aside.
  2. Beat sugar, oil, and honey with an electric beater until well blended. Add eggs, 1 at a time, beating until just blended.
  3. Combine flour, baking soda, salt, and ground nutmeg. Gradually add to the sugar mixture, beating just until blended. Stir in vanilla, remaining 3/4 cup chopped pecans, and apples. Spoon the batter over the pecans in the bundt pan.
  4. Bake for 55 to 60 minutes. Let cool on a wire rack for 15 minutes, then remove cake from pan.
  5. To make the sauce: Add all ingredients to a medium saucepan and bring to a boil over medium-high heat, stirring constantly. Let it boil for 2 minutes, stirring constantly, then remove from heat.
  6. Pour 1/2 cup sauce over warm cake and let cool.
  7. Heat the remaining sauce when ready and serve it with the cake and ice-cream.

 

Pecan Pie

Pecan Pie

Beary Berry Honey Inc.

Who doesn’t love a gooey, rich and delicious pecan pie. If you don’t make your own pastry, you could use a frozen crust.

Filling
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup Beary Berry Honey
1 tbsp cider vinegar
2 tsp vanilla
1/4 tsp salt
3 eggs, lightly beaten
2 cups pecan halves

Pastry
1-1/4 cups (300 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into small cubes
1/4 cup ice cold water

Make the pastry

  1. In a large bowl, combine the flour, sugar and salt.
  2. Using your hands, work the butter into the flour mixture to make coarse crumbs.
  3. Add the ice cold water and work it in with a fork until a ragged dough forms.
  4. Shape the dough into a disc,  wrap in plastic wrap, and refrigerate until well chilled, at least 1 hour.

To make the pie

  1. Preheat the oven to 350 degrees.
  2. Set the disc of pastry on the kitchen counter and let it stand at room temperature for 5 minutes to soften slightly.
  3. Lightly flour the kitchen counter and roll out the pastry to 12-inch circle.
  4. Carefully lift the pastry round over a 9-inch pie plate. Trim to leave a 1-inch (2.5 cm) overhang; fold the edge under and flute the edge with your fingers, a chopstick or a fork.
  5. Prick the bottom of the pie crust all over with fork and refrigerate until firm, about 30 minutes.
  6. Meanwhile, in a saucepan, melt the butter over medium heat.
  7. Add the brown sugar and stir until smooth. Remove from heat.
  8. Stir in the honey, vinegar, vanilla and salt.
  9. Add the eggs one at a time, mixing well after each.
  10. Arrange the pecan halves in the pie shell and pour the filling over them.
  11. Place the pie on the bottom rack of the oven and bake until the filling is set, about 50 to 60 minutes. Remove from oven and let cool completely on a rack.

Adapted by Amanda Thiessen from the Canadian Living original recipe.

Strawberry Lemon Greek Yogurt Popsicles

Strawberry Lemon Greek Yogurt Popsicles

Beary Berry Honey Inc.

A super refreshing treat, great for a hot summer day. Get creative, using different kinds of fruit, yogurts, and honey.

1/2 cup chopped strawberries (or other fruit of your choice)
1 cup Greek Yogurt (not non-fat, at least 2%)
2 tbsp Beary Berry Honey Lemon Honey (or your favourite fruit honey)

  1. Puree the fruit in a blender.
  2. In a medium bowl, stir together the yogurt and honey.
  3. Fold in the fruit puree and pour the mixture into popsicle moulds.
  4. Freeze them for at least 3 hours before serving.

Recipe adapted from Bee Maid Honey.