Celtic Whiskey Apples Recipe

Based on a very old recipe for Golden Apples, this sweet treat is like having only the best parts of apple pie.



You'll need:

1 Apple

1 Rolled, refrigerated pie crust

1/2 cup Jim Beam whiskey

1 cup Sugar

1/4 t Cinnamon

1/4 t Dried Orange Peel

A dash of Ground Clove



- Start by coring an apple and cutting into 16 even wedges

- Set aside the apple pieces for later use

- Unroll the pie crust and cut into circles using a drinking glass

- Roll out each circle a little before placing a wedge of apple along one side

- Fold the pie crust circle over the wedge of apple and smooth over using your fingers to encase the apple wedge

- Repeat this for each apple wedge

- Arrange the wrapped apple wedges onto the bottom of an ungreased 9X9 casserole dish



- In a sauce pan, dissolve 1 cup sugar into 1/2 cup of Jim Beam whiskey on low-medium heat

- When the sugar has dissolved, stir in your spices

- Pour the warm whiskey syrup over the wrapped apple wedges

- Bake at 400F for 20 minutes

- Allow to cool a bit and serve warm

Lavender Honey Sweet Rolls

A favorite from a few months ago I thought I would share.
Here it is at last.

Combine the following:

2c Whole wheat flour
1c All purpose flour
2 packets of Dry active yeast
2t Salt
1/2t Baking soda

*Heat the following in a saucepan over low heat:
1 1/2c Plain Yogurt
1/2c Water
3T Butter
1/2c Lavender infused honey

(Heat to about 125 F)

*Pour the mix from the saucepan over the dry ingredients

*Mix well (use a mixer if needed)

On a floured surface, knead in the following:
1c Whole Wheat flour

*Once kneaded, place the dough into a greased bowl and allow to rise until it
has about doubled in size.

*Punch the dough down and push out into a rectangle

*Using a pizza cutter, divide the dough into 1 inch by 6 inch sections

*Take one section and curl it over two of your fingers. The dough is fairly
stretchy so it should curl up nicely.

*Slide the roll off of your finger and onto a greased baking sheet.

*Reapeat that process with each section of dough until all of your rolls are
complete.

*Cover the rolls and allow them to rise for a 1/2 hour

*Bake on the middle or upper rack at 350F for 10-12 minutes. Keep a close eye on
these because the bottoms love to burn.

*Spray the top of each roll with cooking spray and set onto a wire rack to cool.

*Serve the rolls with lavender honey butter or rose petal jam.


In case you don't know how to infuse honey...
Heat a cup or two of honey on low until it is easy to stir. Add in a few sprigs
of fresh lavender or a tablespoon or two of dry lavender. Maintain a low heat
for a few minutes until the smell of the flowers is strong. Strain the lavender
out and jar the honey for later use.

Whole Wheat Chocolate Chip Cookies

I just baked a batch of these yesterday for practice and not a single one is left to take a picture of! I developed this recipe to include a lot of organic alternatives. These cookies come out big, soft and never too sweet. They have always been a hit.

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Whole Wheat Chocolate Chip Cookies
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Tools:
Large mixing bowl
Wire whisk
Sifter
Ungreased cookie sheets
Wooden spoon or baking spatula
Cookie scoop or teaspoon
Cooling rack

Ingredients:
1 cup butter or margarine, melted in the microwave
3/4 cup organic sugar
2 cage free eggs
2 teaspoons pure vanilla extract
2 1/4 cups organic whole wheat flour
1 teaspoon baking soda
2 cups organic semi sweet chocolate chips
2 tablespoons unsweetened applesauce

Mixing Directions:
1. Preheat the oven to 375 degrees F
2. Melt butter in the microwave (about 40 seconds on high)
3. In a large bowl whisk together butter and sugar until creamy
4. Beat two eggs until fluffy, then whisk well into the butter& sugar mix
5. Add pure vanilla extract to the mix and whisk again
6. Sift in the flour one cup at a time, mixing well throughout w/ spatula
7. Sift in the last bit of flour and baking soda, mix until smooth
8. Mix in chocolate chips (you can substitute any kind of chip)
9. Mix applesauce into the dough, mix until evenly distributed
10. Place cookie dough by the heaping teaspoon onto ungreased baking sheets, leaving about 2 inches between each cookie for expansion

Baking Directions:
1. Bake for 8 to 9 minutes in the preheated oven. They may seem a bit soft, but will firm up as they cool.
2. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
3. Share and Enjoy!

Birdie Muffins

Today I am sharing a recipe that I've created based on a bird bread mix. These mini muffins include tons of nutrition for your little bird. I hope your feathered friends enjoy them!

Birdie Muffins

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INGREDIENTS

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1/2 cup organic whole wheat flour

1/2 cup wheat germ


1/4 tsp baking soda 



1 washed free range egg with shell

1 1/2 Tbs organic virgin olive oil 


1/2 cup organic apple apricot sauce

A few slices of carrot

A few leaves of organic baby spinach

A few small florets of broccoli

1/2 cup seed mix

Suggested seed mix: Wheat berries, millet and your bird’s regular seed

Veggies: You can use other veggies, but be certain that they are safe for your bird

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COOKING INSTRUCTIONS

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Preheat the oven to 350 degrees

Grease a mini muffin pan

Mix flour, wheat germ and baking soda together

Wash the egg

Beat the egg, egg shell, oil and applesauce in a blender

Add the veggies to the blender and mix until finely chopped

Add the wet mix to the dry ingredients, stirring until smooth

Stir in the seed mix

Fill the mini muffin sections 1/2 full

Bake for 11 minutes at 350 degrees.

Cool on a rack

Refrigerate a few muffins and freeze the rest for later

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NOTES

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These muffins may be a little big for keets or lovies, so make sure you break them into little pieces when you feed them to your bird.