100% Pure Honey From Wild Honeybees For Sale Naga City Camarines Sur

I am selling 100% pure honey from wild honeybees Apis dorsata. Currently, I have 5 gallons of pure honey and willing to deliver it to your doorstep if you reside in Camarines Sur. My price is very negotiable. Contact me at 09072318699.

Honey Recipes - No-Bake Chocolate Brownies

In a medium-sized saucepan, heat honey, coconut oil, almond butter, sea salt, vanilla and cinnamon over low heat. Next, in a large bowl combine chopped almonds, chopped walnuts, semi-sweet chocolate chips, sunflower seeds, dried cranberries and rolled oats. Add the honey mixture from the saucepan into the bowl and mix. Using your hands or a spatula, grease an 8” x 8” pan with the ... [read full recipe below]

YIELD: 16 SERVINGS

Ingredients

• ½ cup - honey
• ¼ cup - coconut oil
• ¼ cup - almond butter
• ¼ tsp - sea salt
• 1 tsp - vanilla extract
• 1 tsp - ground cinnamon
• ½ cup - chopped almonds
• ½ cup - chopped walnuts
• ½ cup - semi-sweet chocolate chips
• ¼ cup - sunflower seeds
• ¼ cup - dried cranberries
• 1 cup - rolled oats
• 1 tbsp - butter

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Directions

In a medium-sized saucepan, heat honey, coconut oil, almond butter, sea salt, vanilla and cinnamon over low heat. Next, in a large bowl combine chopped almonds, chopped walnuts, semi-sweet chocolate chips, sunflower seeds, dried cranberries and rolled oats. Add the honey mixture from the saucepan into the bowl and mix. Using your hands or a spatula, grease an 8” x 8” pan with the butter. Press the brownie mixture into the pan and refrigerate until hardened. Cut into 16 bars and serve.

Recipe courtesy of Fitness Expert Bárbara Trujillo Gómez

More: http://www.honey.com/recipes/detail/6/no-bake-chocolate-brownies

Honey Recipes - Cherry-Berry Bread Mix

To make mix In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place. Variation Substitute raisins for dried cherries and cranberries and increase ground cinnamon to 1-1/2 teaspoons in mix.  To ... [read full recipe below]

Ingredients

• 2-1/2 cups - all-purpose flour
• 1 teaspoon - baking powder
• 1 teaspoon - baking soda
• 1 teaspoon - ground cinnamon
• 1/2 teaspoon - salt
• 1 cup - Quaker© oats (quick-cooking or old fashioned), uncooked
• 3/4 cup - dried cherries
• 3/4 cup - dried cranberries
• 3/4 cup - honey
• 3/4 cup - milk
• 12 Tablespoons - butter or margarine, 1-1/2 sticks melted and cooled
• 2 large - eggs, lightly beaten

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Directions

To make mix In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place. Variation Substitute raisins for dried cherries and cranberries and increase ground cinnamon to 1-1/2 teaspoons in mix. 

To prepare breads: Heat oven to 350°F. Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray. Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly. Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not over bake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze. Variations Large Loaves - Lightly spray two 8-1/4 x 4-1/4-inch disposable foil baking pans with cooking spray. Divide batter evenly between pans. Bake at 350°F 35 to 40 minutes or until wooden pick inserted in center has a few moist crumbs clinging to it. Proceed as recipe directs. Mini Bundt Loaves - Lightly spray six mini Bundt pan cups with cooking spray. Divide batter evenly between cups. Bake at 350°F 23 to 27 minutes. Remove from cups; cool on wire rack.

Drizzle with favorite glaze; decorate as desired.

More: http://www.honey.com/recipes/detail/6/cherry-berry-bread-mix

Honey Recipes - Goat Cheese Spread with Lemon and Honey

Recipe courtesy of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals by Marie Simmons/Andrews McMeel Publishing, LLC

Ingredients

• 8 ounces - fresh goat cheese
• 4 tablespoons - honey
• 3 tablespoons - low-fat Greek yogurt
• 2 tablespoons - extra-virgin olive oil
• 1 small clove - garlic, grated
• 1 teaspoon - lemon zest
• ¼ teaspoon - freshly ground black pepper
• ¼ teaspoon - coarse salt
• 1 teaspoon - fresh thyme, oregano, sage, lavender, or other herb that matches the herb in the honey (optional)

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Directions

Place the goat cheese in the bowl of a food processor and add 2 tablespoons of the honey, the yogurt, olive oil, garlic, ½ teaspoon of the lemon zest, ⅛ teaspoon of the black pepper, and the salt. Pulse until creamy and well blended. Transfer to a small, shallow serving bowl and smooth the top with a rubber spatula.

Sprinkle the spread with the remaining ½ teaspoon of lemon zest and ⅛ teaspoon of black pepper. Drizzle with the remaining 2 tablespoons of honey and sprinkle with the fresh herb.

Serve with crackers or crostini as a nibble with drinks or a cup of tea.

More on: http://www.honey.com/recipes/detail/5/goat-cheese-spread-with-lemon-and-honey

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Honey Recipes - Flatbread with Melted Manchego, Rosemary and Honey

Recipe courtesy of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals by Marie Simmons/Andrews McMeel Publishing, LLC

Ingredients

• 
  
• Yellow cornmeal
• Pizza dough (recipe link below), or 2 pounds store-bought fresh or frozen pizza dough, proofed according to package directions
• Extra-virgin olive oil
• 6 ounces - manchego, or another semihard cheese, cut into slivers or curls with a cheese plane or vegetable peeler
• 1 tablespoon - fresh rosemary, chopped
• ½ cup - honey

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Directions

Sprinkle 2 baking sheets lightly with cornmeal.

Divide the dough equally into 6 portions. On a lightly floured surface, flatten each portion with the heel of your hand and gently stretch from the outside edges into an oval 6 to 8 inches long and about 5 inches wide. Brush olive oil liberally onto both sides. Using a long, flat spatula, transfer the ovals of dough to the baking sheets. Cover them with a towel and let them stand for about 30 minutes.

Arrange the oven racks in the lower half of the oven. Preheat the oven to 450°F.  Bake the flatbreads for about 10 minutes, or until lightly browned on the bottom.

Remove the baking sheets from the oven and carefully turn over the flatbreads. Arrange the cheese on the top (the browned sides) and return the sheet pans, reversing the placement, to the oven and bake for about 5 minutes, or until the cheese is melted.

Sprinkle the melted cheese with the rosemary. Serve the flatbreads warm with about 1 tablespoon of honey, or to taste, drizzled on each.

More on: http://www.honey.com/recipes/detail/5/flatbread-with-melted-manchego-rosemary-and-honey

Honey Recipes - Anticuchos of White Seabass with Aji Chile Honey Marinade And Semilla Salsa

Stem and seed the aji chilies and chop to achieve a smooth paste. In a mixing bowl combine the honey and the chile paste with salt to taste. In a hot skillet over medium heat, cook the chiles de arbol careful not to burn them. Remove the chiles with a slotted spoon into a food processor and pulse until chiles are chopped but not a powder. In the same pan, toast all the nuts and seeds for about ... [read full recipe below]

Ingredients

• 2 - pickled Peruvian aji chiles, available in Latin grocery stores
• 1-1/2 Tablespoons - honey
• Salt, to taste
• 3 Tablespoons - olive oil
• 1/2 cup - black and white sesame seeds, mixed
• 1 cup - peanuts and pumpkin seeds, mixed
• 15 - chiles de arbol, stems and seeds removed
• 6 (2.5 oz. portions) - scaled seabass fillet, with skin left on
• 3 Tablespoons - grape seed oil

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Directions

Stem and seed the aji chilies and chop to achieve a smooth paste. In a mixing bowl combine the honey and the chile paste with salt to taste. In a hot skillet over medium heat, cook the chiles de arbol careful not to burn them. Remove the chiles with a slotted spoon into a food processor and pulse until chiles are chopped but not a powder. In the same pan, toast all the nuts and seeds for about 3 minutes, until golden . Return the chiles to the pan with the nuts and cook one more minute. Add salt to taste. On a cutting board, season the fish fillets on both sides with salt and black pepper. With the skin side down brush a generous amount of the chile honey marinade on top side. In a sautee pan heat the grape seed oil. Once the oil is hot, place the seabass with skin side down. Cook until the skin is crisp. Turn the fillet over and finish cooking for 1 minute in the oven. Place 2 tablespoons of the salsa on a small plate and top with the fish and a dollop of aji chile honey marinade.

Honey Recipes - Pumpkin Honey Bread

Pumpkin Honey Bread

In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 ... [read full recipe below]

Ingredients

• 1 cup - honey
• 1/2 cup - butter or margarine, softened
• 1 can (16 oz.) - solid-pack pumpkin
• 4 - eggs
• 4 cups - flour
• 4 teaspoons - baking powder
• 2 teaspoons - ground cinnamon
• 2 teaspoons - ground ginger
• 1 teaspoon - baking soda
• 1 teaspoon - salt
• 1 teaspoon - ground nutmeg

Directions

In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.