Recipes

Directions:

1. Soak a quarter cup of RAW almonds in a glass full of water and let it soak overnight.

2. Next morning, rinse and drain almonds. Add 1 cup of water and process in a blender. Once well blended, add 2 more cups of water and blend for about 1 minute. 

3. Pour liquid through a cheese cloth and squeeze the pulp to get all the Milk. 

Notes:

1/4 cup of almonds would produce 750 ml of almond milk. To spice it up a little, add some Cacao, vanilla or cinnamon for a spin

Tastes better when chilled

Ingredients

• FOR THE CAKE:
• 2 sticks Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 1 cup Boiling Water
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 1-1/2 cup Nutella (OPTIONAL)
• FOR THE STRAWBERRIES:
• 2 pints Strawberries, Hulled And Sliced
• 1/4 cup Sugar
• 1 teaspoon Vanilla
• FOR THE WHIPPED CREAM:
• 2 cups Heavy Cream
• 1/2 cup Powdered Sugar

Preparation Instructions

Serves: 2   prep: 5 min   cook: 40 min

Ingredients:

1/2 cup: Hanna's, Farro

2.5 cups: Chicken Stock ( I used my own that I made, store bought is fine)

3 cups: sliced Mushrooms (you can use less if you're not the biggest mushroom fan, around 2 cups)

3/4: shallot, Minced

2 Tablespoons: Olive Oil

2 Teaspoons: Butter, unsalted

2: ear corn kernels, cut off

1/2 cup: goat gouda cheese, grated

Directions:

1.Heat Olive oil over medium-low heat in saucepan

2. Add minced shallot and cook until softened (3-4 minutes)

3. Add farro and toss corn kernels with olive oil. 

4. Raise heat to medium- high and toast farro, stirring constantly. Add 3-4 tsp. of chicken stock, should simmer down immediately. 

5. add 1/2 cup chicken stock at a time and repeat until farro is tender. (about 30 minutes)

6. While farro is cooking sauté mushrooms in butter in a small saucepan.

7. When done, add mushrooms, corn and cheese to farro until all blended.

8. Serve and enjoy :]

Ingredients:

• 2 tablespoons olive oil

• 2 onions, sliced

• 2-4 tablespoons Hanna's Fancy Paprika Imported

• 2-3 pounds beef stew meat, cut into 1 1/2 inch cubes

• 1 1/2 cups water

• 1 cube Vegetable Bullion
• 1 teaspoon Hanna's Arrowroot

Directions:

1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Once Onions have turned light brown, add Paprika. Then quickly add beef. Once beef seems fully cooked add water. (Add enough water to cover the ingredients in pot). Add vegetable bullion cube.
2. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender. Scoop out about 1 cup of liquid stew, mix in the arrowroot and return mixture to the pot.
3. Goulash is best when served the next day. (this allows all the ingredients to soak up the flavor of the paprika)
4. Serve with Black Forest Noodles
5. Enjoy :]

Ingredients:

Cinnamon Ground

Applesauce

All- purpose White glue

Directions:

Start with two cups of Hanna's Gourmet Cinnamon Ground

Dump the cinnamon into a large bowl and add 1/2 cup of smooth applesauce

Mix the two ingredients with a spoon. This might look a little mealy, but press forward

Once the Cinnamon and Applesauce are mixed, add one cup of all-purpose white glue.  The “dough” should start to come together although it is still thick and sticky.

Pres into a ball with your hands and place on a piece of parchment paper

Let the dough sit for an hour.  This allows the dough to form, making it workable

 Dust a smooth work surface with cinnamon

Roll out the dough to about 1/4″ thickness

Use a non-stick rolling pin

You can cut or sculpt the dough however you like  (ex: cookie cutters)

poked holes in all of the ornaments with a straw (so the ornaments can hang)

Pop the ornaments in a 200 degree oven for 2 hours.  If you have them on a drying rack, where both sides are exposed the air, there is no need to flip them.  If you have them directly on a cookie sheet, flip them a couple of times while they are in the oven to make sure both sides dry

Ingredients:

1 bottle: Medium bodied red wine (Pinot Noir)

1/4 Jar: Hanna's Gourmet Mulling Spice

1/4 cup: Sugar

1 medium sized orange (cut into wedges)

Garnish:

Cinnamon Sticks

Orange Wedges

Directions:

bring ingredients to a boil in a medium saucepan over high heat. Remove from heat, and let stand for 10 minutes. Pour through a fine wire-mesh strainer. Discard solids. Serve hot and add garnishes.

Spices are more than an additive to your foods, its a way of healthy eating and living... here is what we mean:

makes 24 cupcakes

3 cups all-purpose flour
½ tsp baking soda
1 ½ tsp baking powder
¼ tsp Hanna's Gourmet cardamon ground
¼ tsp Hanna's Gourmet nutmeg ground
3 eggs
1 cup granulated sugar
1 tsp Hanna's Gourmet vanilla extract pure
1/3 cup fat-free milk
1 15 oz. can pumpkin
2 tbsp honey
1 tbs pure maple syrup
½ cup canola oil
½ cup applesauce

Preheat oven to 350° and prepare two pans with cupcake liners or cooking spray. In a large bowl mix flour, baking soda, baking powder, cardamom, and nutmeg. Using an electric mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, pour in dry ingredients and stir to combine. Pour the batter into prepared pans and bake for 22-25 minutes, until the cupcakes are cooked through.

Maple Bourbon Cream Cheese Frosting

1 8 oz. package cream cheese, softened
4 tbsp butter, at room temp
2 cups confectioners sugar
1 tsp vanilla
1 tbsp maple
1 tbsp bourbon

Using an electric mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and bourbon and continue mixing until fully combined, and the frosting is light and fluffy. Pipe onto pumpkin cupcakes.

Just in case you missed our Pumpkin Craze in store, here is the recipe for our Pumpkin Spice latte!

Ingredients:

2 cups: milk

2 Tablespoons: Canned Pumpkin

2 Tablespoons: Sugar

2 Tablespoons: Hanna's Pure Vanilla Extract

1/2 Teaspoon: Hanna's Pumpkin Pie Spice

1/2 cup: Hot Brewed Espresso

Topping:

Whipped Cream

Pinch of Pumpkin Pie Spice

Directions:

1. In a small Saucepan, combine the milk, canned pumpkin and sugar. Cook and stir over medium heat until steaming.

2. Remove from heat; stir in Vanilla extract and pumpkin pie spice.

3. Transfer to blender; cover and process for 15 seconds or until foamy.

4. Pour into 2 mugs; add espresso, garnish with whipped cream and Pumpkin pie spice.

5. ENJOY! :]

Turmeric Tea

This warming tea gives you all the benefits of turmeric and is also enjoyable iced.

Ingredients:

1 tsp turmeric paste

2 cups filtered water

1 lemon wedge

Honey to taste

Directions:

Combine turmeric paste and water in a small sauce pan and heat on medium-high, stirring constantly. Once heated, transfer to a mug and add lemon and honey to taste.

How to Make Turmeric Paste:

Ingredients:

1/2 cup filtered water (not tap)

1/4 cup organic turmeric powder

1/2 tsp ground black pepper

Directions:

Add all ingredients to a small sauce pan and heat on medium-high, stirring constantly until the mixture forms a thick paste (about 5 minutes). Carefully transfer to a resealable glass container.