Orange Honey Butter

Orange Honey Butter

1/2 cup (1 stick) unsalted butter at room temperature
2 tablespoons honey
1 tablespoon grated orange zest

In a small bowl, beat butter until light and fluffy. Beat in honey and orange zest until well blended. Serve with muffins, pancakes or French toast.

Makes 1/2 cup.

Non-fat Garlic Spread For Garlic Bread

Non-fat Garlic Spread For Garlic Bread

Source: Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean Ornish

2 cups fresh garlic cloves
1/3 cup water
2 tablespoons white miso (soybean paste) or 1/2 teaspoon of salt
2 large garlic cloves Paprika, to taste
1 or 2 loaves French bread
Soy parmesan cheese, if desired

Place the two cups of garlic cloves on a 9 x 13 cookie sheet or baking pan lightly sprayed with Pam. Lightly spray the top of the garlic and add 1/3 cup of water to the sheet pan. Cover tightly with foil, shiny side down, and bake in a preheated oven for 45 minutes at 350 degrees F, until all the garlic is well cooked and beginning to brown slightly.

Remove garlic from oven. Thin the miso with 2 tablespoons of warm water and place it in a food processor with the garlic. Puree the garlic with 1/2 teaspoon salt and 1 or 2 large garlic cloves, thinly sliced, according to taste. Puree until smooth and creamy, and add paprika for richer color, if desired.

Spread this mixture, generously or thinly, according to taste, onto sour French loaves cut in half lengthwise. Sprinkle the loaves with soy Parmesan, if desired, and broil in the oven until the edges are crunchy and golden. For dryer pieces, cut the half loaves and separate the pieces before broiling. For moister pieces, cut the half loaves into pieces after broiling.

Honey Pumpkin Butter

Honey Pumpkin Butter

2 cups pumpkin puree
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt – optional

Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough, ladle into jars and refrigerate.

Makes 1 1/2 cups.