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This infused honey is fantastic drizzled over baked brie or on hot biscuits.
In the top of a double boiler (with simmering water in the bottom) combine the rose petals, thyme and honey. Using a candy thermometer, heat honey to 185 F. Cut off heat and allow the mixture to sit for up to 2 hours. Reheat the honey, over low heat then strain it into hot sterilized jars (and process according to standard safe canning practices). You can store this honey at room temperature for a year.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!