Personally I think cooking fruit with added sugar is hardly healthful or natural anyway. My mom made freezer strawberry jam when I was a kid. Of course it contained lots of sugar, but it went into the freezer instead of hot water-bath processing, and it tasted so much better than cooked, jarred jams. It seems to me that the recipe could probably be adapted to using unprocessed sweeteners, in lower amounts, and achieve the freshest flavor and a more healthful profile. Stevia works best in combination with other sweeteners, which avoids the bitter aftertaste, and a combination of sweeteners often means you can use less sweetener overall.
Thanks,
Jeanmarie

It can be found here: http://oreganicthrifty.blogspot.com/2009/06/grain-free-hazelnut-shortcake-or.html

Thanks!

and

Honey Sweetened Strawberry Freezer Jam
http://sarahs-musings.blogspot.com/2009/06/honey-sweetened-strawberry-freezer.html

Thanks!

Best,
Sarah

Today I’ve made a Rabbit Fricassée in a sauce of game stock, shallots, mushrooms, thyme and fresh cream. And the secret ingredient, of course, raw honey..

Honey-Molasses Cookies

My go to recipe for when the girls ask for cookies…

* 1/2 cup honey
* 1/2 butter or coconut oil
* 1/3 cup molasses
* 1/2 real vanilla extract (stay away from imitation extract – vanillan is a villain. It can double as a pesticide lice killer)
* 1 teaspoon aluminum free baking soda (dissolved in 1/4 cup warm water)
* 2 cups unbleached whole wheat, spelt, or kamut flour
* Pinch of salt

Combine all the ingredients except 1 cup of flour. Mix together until smooth, then add the remaining flour in slowly. Cover and let soak from 12-24 hours (you may add 2 tablespoons of apple cider vinegar or yogurt to the facilitate the soaking process and break down phytic acid).

When ready to bake the cookies, preheat the oven to 375 degrees. Drop the mixture from a teaspoon onto a buttered or oiled cookie sheet. Press flat with the bottom of a glass which has been dipped in flour. (An option is to brush the top of each cookie with melted butter and/or honey but watch them closely so the tops won’t become too brown) Bake for 12 minutes. Makes about 30 cookies.

This recipe is one that I adapted for the traditional food way of preparing grain recipes from a cookbook called Baby Gourmet Cookbook by Mary Bayley Fisk. It was published in 1975 by Determined Productions, Inc.

I announced the challenge on my blog at http://eastkentuckygal.wordpress/favorite-honey-recipes

Check out Kristin’s last post: Happy Birthday to Me!!!.