Like a Bee to Honey (27 page)

Note from Rose: I got this recipe from an
Englisch
friend who makes these pancakes in a blender. That way, you don't have to grind the wheat separately. Since we Amish don't use electricity, I have included the blender recipe first and the non-electric recipe second.

 

Step 1: Have a hot griddle greased and ready.

 

Step 2: Put the buttermilk in the blender and turn the blender to the highest speed. Slowly pour the whole-wheat kernels into the blender. It will sound like popcorn popping. Blend until the popping sound is gone. Add cornmeal, eggs, honey, and salt.

 

Step 3: After mixing well, add baking soda and baking powder and blend for 20 seconds. The batter will rise fast!

 

Step 1: Have a hot griddle greased and ready.

 

Step 2: In a medium mixing bowl, mix the buttermilk and whole-wheat flour. Add cornmeal, eggs, honey, and salt.

 

Step 3: After mixing well, add baking soda and baking powder and mix for 20 seconds. The batter will rise fast!

 

Makes about twelve pancakes.

Note from Rose: You can use an electric beater if you're not Amish. We use a hand beater. It is good exercise. You can toast the coconut for the topping if you want. Josiah likes it toasted and it looks beautiful on the cake, but it is also easy to burn. Aunt Bitsy does not like the smell of burned coconut.

 

Preheat oven to 350 degrees.

 

Mix flour, baking powder, and salt together in a bowl. Place the butter in a separate mixing bowl and beat with a hand beater or on medium speed with an electric mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to butter mixture and mix well. While beating, gradually add flour mixture into the butter mixture and beat for 2 minutes.

 

In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter and stir to mix well.

 

Grease and line two 8-inch cake pans and divide batter evenly between them. Bake at 350 degrees for 23–28 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and place on a cooling rack for 5–10 minutes to cool before removing cake from the pans.

 

(Make the filling while the cake is baking so they both have time to cool.)

In a saucepan combine all ingredients over medium heat. Cook, stirring frequently until mixture gets a glossy look (about 5 to 7 minutes). Cool.

 

Beat cream cheese in a bowl until smooth. Add coconut milk, powdered sugar, and coconut extract. Mix well and then fold the whipped topping into the mixture.

 

To assemble, cut both cakes open, making four 8-inch rounds. This is a little tricky, so use a sharp bread knife and cut carefully! On top of one, place half the pineapple filling and top with a cake layer. Next add a layer of frosting, then a cake layer. Place remaining pineapple mixture on the cake and top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.

 

This is best when refrigerated for at least 4 hours.

 

Place about ¼ cup of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time.

Note from Rose: This recipe is also delicious with apples. Same directions but you might need to cook it about 5 minutes longer to make sure the apples are tender. Can't be beat served with ice cream.

 

Preheat oven to 350 degrees. Peel, pit, and slice peaches. Place peaches evenly in 9” x 13” ungreased baking dish. In a separate bowl, combine cinnamon, oatmeal, brown sugar, salt, and flour. Cut in the butter. Sprinkle the oatmeal mixture over the peaches. Bake at 350 degrees for 30 to 40 minutes until peaches are tender. Makes 10 servings.

Note from Rose: This recipe basically uses honey and herbal tea. You can use just about any kind of herbal tea you want. Some of my favorites are
Echinacea
—immune system,
eucalyptus
, or
camphor
—relieve congestion, and
licorice
—chest and throat soother. I made Josiah peppermint-honey lozenges. Peppermint is an expectorant and a decongestant.

 

Steep the tea bags in boiling water for 15 minutes.

 

Pour powdered sugar into a pie tin and smooth evenly with your hand. Make evenly spaced indentations in the powdered sugar with your thumb or a teaspoon. Set aside.

 

Add honey to the herbal tea using the following ratio: 1 part tea to 1¼ parts honey. In other words, if you have 1 cup of tea, add 1¼ cups of honey. 2 cups of tea, 2½ cups of honey, and so on.

 

Using a candy thermometer, heat the honey and tea mixture in a saucepan over medium high heat. Stir until honey is completely combined with the tea. Bring to a boil and DO NOT STIR AGAIN. Wash away crystals from the side of your pan with a damp brush or cloth. Once candy reaches 300 degrees, remove from heat.

 

Pour the liquid into the pie tin in the indentations made in the powdered sugar. Allow the lozenges to harden completely. If it's rainy or humid out this may take longer. You can put it in the fridge to speed the process.