Holy Food Imports

****Try Holy Food Imports' honey in this great Martha Stewart honey frosting recipe!

1/2 cup (1 stick) unsalted butter, softened

One (8-ounce) package regular or reduced-fat cream cheese, softened, and

1/4 cup (TRY GALILEE STARTHISTLE) honey.

In a medium bowl, whisk all ingredients until smooth.

Great for cakes AND healthy!

*****Use Sesame Honey and Sesame Spread to add some "zing" to your hummus! Just mix in, dip, and enjoy!

*****Try Holy Food Imports' fresh dates in this Emeril Recipe for Apricot and Date Risotto

3 tablespoons olive oil
3 tablespoons Emeril's Red Pepper Sauce
1 medium onion
chopped 1 1/2 cups short-grain brown rice (or short-grain white rice)
1/2 cup dry vermouth 5 cups chicken broth
1/2 cup fresh chopped parsley
1 cup Holy Food Imports date pieces
1 cup dried apricots
chopped 1/2 cup chopped walnuts

Combine the oil and pepper sauce in a saucepan over medium heat. Add the onions and cook, stirring, until soft and golden. Add the rice and stir to coat it evenly with oil mixture. Add the vermouth and stir until absorbed. Add the chicken broth, 1 cup at a time, until the rice absorbs the liquid. (Have extra water ready in case you need it.) Cook until the rice is tender, stirring constantly. (Brown rice takes about 15 minutes longer to cook than white rice.) Add parsley, date nuggets, chopped apricots and walnuts, and stir to mix. Serve warm.

*****Try Honey and Sesame Seed Spread in the Rachael Ray Recipe for Sweet Sesame Balls

3 cups vegetable oil
1 cup brown sugar
3 cups glutinous rice flower (found in Asian foods aisle)
1/2 cup white sesame seeds
Honey and Sesame Seed Spread warmed for dipping

1. In a medium saucepan, heat the oil until a deep-frying thermometer reads 350°.
2. In a saucepan, bring 1 cup water to a boil; stir in the brown sugar until dissolved. Place the rice flour in a medium bowl and, using a fork, stir in the sugar syrup until a sticky dough forms.
3. Place the sesame seeds in a bowl. Using your hands, roll about 2 tablespoons dough into a ball. Roll the ball in the sesame seeds; repeat with the remaining dough.
4. When the oil is hot, working in batches, fry the sesame balls until golden brown, about 4 minutes per batch. Transfer the sesame balls to a paper-towel-lined plate. Serve with the warm honey and sesame seed spread.

Here's another!!!!

Honey-Carob Brownies

1/2 cup butter, melted
1 1/4 cup honey&carob spread from Holy Food Imports
2 large eggs
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
1. Preheat oven to 350*F
2. Blend together melted butter, honey & carob spread in a bowl. Add eggs and vanilla; mix well.
3. Add a sifted mixture of whole wheat flour, baking powder, and salt; mix well. Stir in chopped walnuts. Pour into a greased 8-inch baking dish.
4. Bake for 40 minutes. Cool on a wire rack before cutting into squares.
Makes 15 bars.
Recipe courtesy of www.holyfoodimports.com