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In 1800 some archaeologists working in Egypt found a large jar of honey. They opened it and found that it tasted perfect even though it was thousands of years old."In days of old”, honey was used not only in food and beverages, but also to make cement, in furniture polishes and varnishes, and for medicinal purposes.

Available year round, honey actually has different color, flavor and aroma. Well known sources are orange blossom, blackberry, buckwheat, sage clover and don't forget peach. Believe it or not, it not only comes in that cute little bear bottle but also in combs, chunk and creamed. Try honey instead of sugar by substituting honey for up to one-half of the sugar. Store honey in a tightly covered container in a warm dry place - not in the refrigerator.

Honey is an all-round healing elixir which can promote general health and well-being. A daily dose of honey, whether as a sweetener in hot drinks, by the spoonful or spread on toast, will boost the body's supply of antioxidants - essential for protecting the body against free radicals.

Flush out your system and give yourself a daily boost with this cleansing tonic: mix a spoonful or two of honey and the juice of half a lemon into a cup of hot water and drink each morning before breakfast.

The energy provider
Next time you go to the gym, have a spoonful of honey beforehand. Honey is a source of natural unrefined sugars and carbohydrates, which are easily absorbed by the body, providing an instant energy boost with long-lasting effects. For this reason, many athletes include honey in their daily diets. It was even used by runners in the original Olympic Games in ancient Greece.

Coughs and colds
Honey is widely used as a complementary remedy for the relief of the symptoms of colds, coughs, sore throats and 'flu. For a sore throat, take it on its own or gargle with a mixture of two tablespoons of set honey, four tablespoons of cider vinegar and a pinch of salt.

A traditional drink made from hot water, lemon juice and honey will help to soothe cold and flu symptoms. Adding a little eucalyptus oil or root ginger will help to ease congestion and, to help enhance sleep, try a drop of whiskey in the mixture. “When we were kids it was a drop of whiskey, honey and sugar on a teaspoon. As adults the cure turned to water, whiskey, honey and sugar by the glass.”

Cuts and grazes
Honey is a mild antiseptic and can help to keep external wounds, such as cuts and minor burns, clean and free from infection. By absorbing the moisture around the wound, honey can help to prevent the growth of bacteria.

Bees have been around for millions of years - they were fully developed in their present form long before modern mammals had evolved.

Honeybees are the most important producers of honey. They gather nectar from flowers and plants and carry it to the hive or nest. Other worker bees then take over, preparing it for storing by adding enzymes.

Bees can fly for up to six miles, although one or two is more common. Bees collect pollen and nectar in the spring when most plants are in bloom. Once they have collected the pollen and nectar, they process and store honey in honey combs in the beehive.

Honeybees represent a highly organized society, with various bees having very specific roles during their lifetime: e.g., nurses, guards, grocers, housekeepers, construction workers, royal attendants, undertakers, foragers, etc.

The queen bee can live for several years. Worker bees live for 6 weeks during the busy summer, and for 4-9 months during the winter months.

Royal Jelly - The powerful, milky substance that turns an ordinary bee into a Queen Bee. It is made of digested pollen and honey or nectar mixed with a chemical secreted from a gland in a nursing bee's head. It commands premium prices rivaling imported caviar, and is used by some as a dietary supplement and fertility stimulant. It is loaded with all of the B vitamins.

Q: What do bees do if they want to use public transport?
A: Wait at a buzz stop!

Q: What goes hum-choo, hum choo?
A: A bee with a cold!

Q: What’s a bee-line?
A: The shortest distance between two buzz-stops!

Q: Who is the bees favorite pop group?
A: The Bee Gees.

Q: What are the bees favorite flowers?
A: Bee-gonias and Honeysuckles.


ONE HELPFUL BEE

A man was driving down the road and ran out of gas. Just at that moment, a bee flew in his window.

The bee said, "What seems to be the problem?"

"I'm out of gas," the man replied.

The bee told the man to wait right there and flew away. Minutes later, the man watched as an entire swarm of bees flew to his car and into his gas tank. After a few minutes, the bees flew out.

"Try it now," said one bee.

The man turned the ignition key and the car started right up. "Wow!" the man exclaimed, "what did you put in my gas tank"?


The bee answered---- BP

HONEY WHIP FOR WAFFLES AND GRIDDLE CAKES
Thank you, Katherine

1/4 cup butter
1/2 cup honey
1/2 cup whipped cream

Cream the butter thoroughly. Add honey gradually, beating well. Fold in whipped cream.


HAM SLICES WITH HONEY GLAZE

Ham slices as needed to serve all
Pineapple
Banana
Apricots
Mandarin orange sections

Glaze:
2 tablespoons cornstarch
1/2 cup honey
1 teaspoon orange peel
1 tablespoon lemon juice
1/4 teaspoon ginger
Dash of white pepper
Dash of salt

Slice precooked ham into 1/4 inch slices and arrange on baking sheet; prepare glaze. For each ham slice, top with 1 slice pineapple, 1/2 banana (sliced lengthwise,1/2 sliced apricots and 3 mandarin orange sections. Spoon on glaze and place under broiler until brown.

Glaze - Blend cornstarch and honey using medium heat on stove. Remove from heat, add orange peel, lemon juice, ginger, pepper and salt.


PORK CHOPS SUPREME

6 chops - 1/2 inch thick
1 cup hot catsup
Dash of garlic salt
6 tablespoons honey
Dash of Tabasco
1 large lemon, sliced thin

Blend catsup and honey and pour over each chop. Top with slice of lemon. Bake, uncovered at 325 degs. for 1 hour or until done. Same sauce is also delicious over chicken pieces.


HONEY GLAZED CARROTS
Thank you, Connie

1 pound carrots, sliced
1/4 cup butter
1/4 cup honey
1/4 cup chopped pecans

Cook carrots, covered in water until tender-crisp. Melt butter in skillet,blend in honey; add carrots and pecans until carrots are glazed. Serves 4.


BAKED APPLE RINGS

4 baking apples
1/2 cup brown sugar
1/2 teaspoon powdered cloves
1/2 teaspoon cinnamon
1/2 cup honey
1/2 cup water

Preheat oven to 400 degs. Core and slice apples into 1/2 inch rings. Place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice.


HONEY APPLES

1 cup honey
1/2 cup vinegar
3 cups sliced apples

Heat honey and vinegar. Peel and thinly slice apples. Drop a few slices at a time into the simmering honey mixture and cook until tender. Make a great side dish or dessert.


WHOLE WHEAT BREAD
Thank you, Barb

1/4 cup honey
2 packages yeast
3 cups lukewarm water
1/4 cup vegetable oil
1 scant tablespoon salt
7-8 cups whole wheat flour

Stir together honey, yeast and water. Let set 5 minutes. Add oil, salt and 5 cups of flour. Mix at low speed for 7 minutes. Stir in 2-3 cups additional flour. Knead. Let rise. Repeat kneading and rising. Knead once again. Form 3 loaves and place in 9x5" bread pans. Let rise. Bake at 350 degs. for 40-45 minutes.


HONEY OATMEAL MUFFINS

1 1/2 cups oatmeal, quick or old fashioned
1 cup flour
1/2 cup raisins
1/4 cup chopped nuts
1 tablespoon baking powder
3/4 teaspoon salt.
2/3 cup milk
1/3 cup vegetable oil
1 egg, beaten
1/4 cup honey
1/3 cup brown sugar

Combine oatmeal, flour, raisins, nuts, baking powder and salt. Add milk, oil, egg, honey and brown sugar, mixing just until dry ingredients are moistened. Fill paper-lined muffin cups 2/3 full. Bake at 400 degs for 15 minutes until golden brown.


FRUIT SALAD DRESSING
Thank you, Lyn

3 ounces cream cheese
1/4 cup honey
1/2 teaspoon lemon juice

Place in blender and mix well. Use on any type of fruit.


SLOPPY JOES

2 pounds ground round
1 can Italian tomato sauce
2 tablespoons honey
1/2 cup barbeque sauce
Water

Fry hamburger, drain. Add rest of ingredients in pan. Add water if too thick. Cook until well blended.


HONEY CHICKEN WINGS

12 chicken wings
1 cup picante sauce
1/3 cup catsup
1/4 cup honey
1/4 teaspoon ground cumin
2/3 cup sour cream

Cut wings in half at joints. Combine 1/2 cup picante sauce, catsup, honey and cumin; pour over chicken and marinate in refrigerator for at least an hour, turning once. Remove wings, reserving marinade. Place on rack of foil-lined broiler pan. Bake at 375 degs, for 30 minutes, brush chicken with reserved marinate every 10 minutes until tender. Place 6" from broiler, broiler 2-3 minutes or until sauce looks dry. Turn, broil 2-3 minutes until sauce looks dry. Spoon sour cream into small glass bowl; top with remaining picante sauce and serve with chicken.

Makes 24 appetizers.


HONEY MINTED ICED TEA

2 quarts water, divided
1/2 cup loose tea or 15 tea bags
2 cups orange juice
1 orange cut in half and thinly sliced
8-10 sprigs of mint
1 cup honey

Bring 1 quart of water to a full rolling boil. Remove from heat - while water is still bubbling, add the tea all at once. Steep for 5 minutes. Stir and strain into contained holding 1 quart cold water. Cool at room temperature. Add remaining ingredients. Pour into ice-filled glassed.

Makes 10 servings.


LEMON GLAZED BANANA MUFFINS

1/2 package (6 ounces) cubed tofu
1/2 cup honey
1/3 cup oil
1 teaspoon vanilla
2 very ripe bananas, sliced
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts
1 teaspoon grated lemon peel

Glaze:
1 tablespoon fresh lemon juice
1/2 cup sifted powdered sugar

Combine lemon juice and sifted sugar.

Preheat oven to 350 degs. Combine tofu, honey, oil,vanilla and bananas in bowl of food processor or blender. Process until smooth. In a separate bowl, mix flours, baking powder, baking soda and salt. Combine the banana mixture and flour mixture and mix until just blended. Fold in chopped nuts and lemon rind.

Spray muffin tin with non-stick vegetable spray. Fill tins almost full. Bake for 20-25 minutes or until golden brown. Drizzle glaze over tops.


HONEY GLAZED RIBS

5-6 pounds pork spareribs
1/2 cup ketchup
1/2 cup pineapple juice
1 teaspoon soy sauce
1/4 cup honey

Preheat oven to 350 degs. Place a wire rack on a baking sheet, arrange ribs on top and bake for 1 hour. In a small bowl, stir together the remaining ingredients.

Increase heat to 375 degs. Baste the ribs with marinade and bake for 30 minutes, basting every 10 minutes. Turn ribs over and continue to bake and baste for 30 minutes more, until ribs are glazed and fork tender.


PEACHY PORK

3-4 pounds boneless pork loin
Salt and pepper to taste
Rosemary to taste
1/2 cup ketchup
1/2 cup soy sauce
1/4 cup honey
1 garlic clove, crushed
3-4 peaches, sliced or halved

Place pork loin on a rack in a shallow pan. Rub with salt and pepper and sprinkle with rosemary. Roast at 350 degs for 2-2 1/2 hours. Mix ketchup, soy sauce, honey and garlic. Use for basting the last 45 minutes. Transfer to heated platter and surround with peach slices or halves.


HONEY GLAZED HAM

1 slice turkey ham 1 1/2" thick and cooked

Glaze:
1/4 cup honey
2 tablespoons orange juice
1 tablespoon vinegar
1 teaspoon cornstarch

Combine glaze ingredients in a 2 quart container. Microwave 1 1/2-2 minutes, stirring after first minute. Set aside. Slash fat on turkey ham slice. Place in 12x8" dish, cover with wax paper. Microwave on medium for 10 minutes, drain. Pour glaze over. Microwave on medium, uncovered, 7-10 minutes or until ham is hot.

Serves 6
 

PEACHIE KEEN HAM

1 ham (10-12 pounds)
2 jars peach honey (5-6 ounce each)

Prepare ham for cooking. Place in shallow pan, uncovered. Base with peach honey. Cook in 325 degree oven for 3 hours or until ham is fully cooked, basting every 30-45 minutes. Serve with additional peach honey on the side.


HONEY CHEESE CAKE

1 package (3 ounce) lemon gelatin
1/2 cup boiling water
8 ounces cream cheese
1/2 cup honey
2 teaspoons lemon juice
1 teaspoon vanilla
1 1/2 cups evaporated milk, chilled
1 graham cracker crust (9")

Mix gelatin with boiling water. Cool. Do not let set. Mix cream cheese with honey, lemon juice and vanilla. Whip chilled milk. Fold into cream cheese mixture. Pour into pie shell.

 


HONEY WHEAT BREAD

1 1/2 packages dry yeast
2 1/2 cups lukewarm water
1 tablespoon sugar
1 egg beaten
1/2 cup shortening, melted
2 1/2 teaspoons salt
1/2 cup honey
3 cups whole wheat flour
5 cups white flour
1/4 cup wheat germ

Dissolve yeast in 1/2 cup of water. Add 1 tablespoon sugar and let stand for 45 minutes. Beat in egg and remaining water, as well as shortening, salt and brown sugar. Sift flours together and add wheat germ. Stir flour into mixture until a very thick batter is formed. Pour onto a floured board and knead in remaining flour - about 10 minutes. Place dough in a greased bowl and let rise until doubled in size.

Punch down, turn over and let rise again until doubled. Punch down and divide in 3 loaves. Placed in greased 9x5" loaf pans and let rise until doubled. Preheat oven to 400 degs. Bake for 15 minutes, reduce heat to 375 degs. and continue baking for 25 minutes. Bread is done when tapping it makes a hollow sound.


HELEN'S MARINADE
Thank you, Helen

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup salad oil
1 1/2 teaspoons garlic salt
1 1/2 teaspoons powdered sugar

Combine ingredients. Marinate flank steak or beef kabobs for 24 hours. This marinade also makes excellent fajitas by using skirt steak sliced thin across the grain.


CRANBERRY CONSERVE

1 large orange
4 cups fresh cranberries
1 cup golden raisins
1/2 cup chopped walnuts
1/4 cup honey
3/4 cup sugar
1 1/2 teaspoons ginger

Quarter orange and remove seeds. Put orange and cranberries through a food chopper or processor. In a large bowl stir the mixture with the raisins, nuts, honey, sugar and ginger. In order for the flavors to blend, chill for several hours. Will keep at least a month.


HONEYED CHICKEN

1/4 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
1 chicken, about 3 pounds, cut up or 6-8 pieces of your choice

Preheat oven to 375 degs. Melt butter in shallow 3 quart baking dish. Stir in honey, mustard, salt and curry powder. Roll chicken pieces in mixture and arrange in single layer. Bake, uncovered for 1 hour or until tender. Baste while baking. Serve with curried rice.


LEBKUCHEN - Little Cookies

1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 egg
3 to 3 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cardamom

Mix honey, molasses and brown sugar to a boil. Cool thoroughly then add egg, flour, baking powder soda and spices. Cool for an hour or so and then roll out on floured board.

Cut into desired shapes and place on baking pans. Let stand overnight. Bake each pan at 350 degs. 10-15 minutes. Quickly remove from baking sheet and ice with boiled icing. Let them stand to mellow for about 2 weeks.

Boiled Icing

1 cup sugar
1/2 cup water
1/3 cup powdered sugar

Boil sugar and water until first indication of a thread appears (230 degs.). Remove from heat and still in powdered sugar. Brush hot icing thinly over cookies.


HONEY MANGO SOUP

2 mangoes, peeled and diced
4-5 cups cold water
¼ cup dry vermouth
3 tablespoons honey
1 orange, juiced
1 lime, zest and juiced

Place all ingredients except for the lime into a medium size saucepan and cook until fruit is soft. Cool mixture and then puree in a blender. Adjust seasoning with lime juice. Garnish with zest.


HONEY PRETZELS

4 cups thin pretzel sticks
3 tablespoons honey
2 teaspoons butter, melted
1 teaspoon onion powder
1 teaspoon chili powder

Line a jelly roll pan (15x10) with foil. Spray the foil with cooking spray. Place pretzels in a large bowl.

In a small bowl, combine honey, butter, onion powder and chili powder. Pour over pretzels and toss to coat evenly. Spread pretzels in prepared pan. Bake at 350 8 minutes., stirring once. Cool on a piece of parchment or wax paper, stirring several times to keep separated.


SWEET POTATO APPETIZERS

12 bacon strips
3 or 4 sweet potatoes, peeled
Freshly ground black pepper
1/4 cup honey

Cut the bacon strips in two. Align the pieces on a baking tray. Place in a 350 deg.oven for 12 minutes, or until they start to brown on the sides. Place the bacon on paper towels in order to remove the grease. Let them cool completely. In the meantime, prepare a pot of salted boiling water. Cut the sweet potatoes into cubes measuring 3/4". Place them in the boiling water for 3 minutes. Drain and rinse with cold water. Absorb the excess water with a clean dish towel.

Place the sweet potato cubes into a large bowl. Season with pepper to taste. Add the liquid honey and mix. The honey should lightly coat the potato cubes. Adjust the quantity if need be. Wrap each cube with a piece of bacon. Hold in place with a toothpick. Align the appetizers on a baking tray covered with parchment paper. Place in the 350 deg oven 15 minutes before serving, or until the appetizers are nicely colored. Arrange on a large platter to serve.


SHRIMP & CORN SALAD
Thank you, Linda

1/4 cup honey
1 tablespoon white balsamic vinegar
2 tablespoons canola oil
3/4 pound shrimp, shelled & deveined
4 slices bacon, sliced into 1/2 inch square pieces
1 tablespoon olive oil
3 white corn, kernels removed
1 teaspoon thyme leaves, plus more for garnish
1 avocado, sliced
2 cups cherry tomatoes, halved
1 tablespoon white balsamic vinegar
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
Freshly ground pepper

Whisk together honey, vinegar and canola oil. pour over shrimp and let marinate for 30 minutes. Heat a 12" frying pan over medium heat. add bacon and cook for about 5 minutes until the edges start to brown and crisp up a bit. if the bacon releases too much oil into your pan, remove with a spoon and pour into a separate container (i always keep an old glass jar for times like this - you definitely don't want to pour it down your drain!). remove bacon from pan, draining any excess fat and set aside.

Bring the same pan back to medium heat. add 1 tablespoon of olive oil and then corn kernels. saute for about 4 minutes and add thyme leaves. cook for another minute or two and then remove kernels from pan and set aside in the same bowl with the bacon. Still using the same pan, heat over medium-high heat. pour entire bowl of shrimp into pan including marinating liquids. toss and cook until both sides are pink, about 6 to 8 minutes. when the shrimp is cooked through, bring heat down to medium and simmer shrimp in the marinating liquid so that it begins to thicken into a sauce for another 2 minutes. remove from pan and let cool.

Make vinaigrette by mixing together vinegar and lemon juice and slowly whisking in the olive oil. toss with other ingredients and finish with fresh ground pepper


MIXED WINTER SQUASH SOUP

1 kabocha squash, about 2 pounds
1 Red Kuri squash, about 2 pounds
1 butternut squash, about 2 pounds
4 tablespoons extra virgin olive oil
Sea salt or kosher salt
Freshly ground white pepper
1 cup chopped yellow onion
4 cups vegetable or chicken stock, plus extra for thinning if needed
2 tablespoons chopped fresh sage
2 tablespoons honey

Preheat the oven to 300°F. Rub the 3 whole squashes with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Place them on a rimmed baking sheet and roast in the oven, turning once or twice, until they are tender when pierced with a knife and browned, 1 1/2 to 2 hours. Remove the squashes from the oven and let stand until cool enough to handle. Halve, seed, peel, and chop the squashes. Measure 8 cups chopped squash; reserve the remainder in the refrigerator for another use.

In a saucepan, heat 2 tablespoons of the olive oil over low heat. Add the onion and cook, stirring occasionally, until sweet and tender, about 10 minutes. Add the chopped squash and 4 cups stock, and bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, until the squash is very soft, about 10 minutes.

Remove from the heat and let cool slightly. Working in batches, process the squash mixture in a blender until smooth and transfer to a clean pot. Reheat gently to serving temperature, and add the sage, honey, and the remaining 1 tablespoon olive oil. Thin with additional broth or water if necessary to achieve the proper consistency. Season to taste with salt and pepper. Ladle into warmed bowls and serve immediately.

Note: If Kabocha and Red Kuri squash are not available, use 6 pounds of butternut.

Source: AARP


HONEY GRILLED SALMON

Honey Pepper Sauce:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Salmon fillets (without skin)

Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.

Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.


HONEY BANANA CAKE

1 cup honey
1 teaspoon soda
1 cup Quaker Oats, uncooked (quick or old-fashioned)
3/4 cup butter or margarine, soft
1/2 cup sugar
2 eggs
1 cup mashed bananas
1 1/2 cup sifted all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt

FROSTING

6 ounces cream cheese, soft
2 1/2 cup sifted confectioners' sugar

Bring honey to a boil in medium-sized saucepan; add 1/2 teaspoon of the soda. Pour over oats; stir to combine. Cover and let stand 10 minutes. Beat butter until creamy; gradually add sugar, beating until fluffy. Blend in eggs. Add oats mixture and bananas; blend well. Sift together flour, remaining 1/2 teaspoon soda, baking powder and salt. Add to creamed mixture; blend well. Pour batter into 2 greased and waxed paper-lined 8-inch round cake pans. Bake in preheated moderate oven (350 F.) 30 to 35 minutes. Cool on wire rack about 10 minutes. Remove from pans; cool.

For frosting, beat cream cheese until fluffy. Gradually add sugar, beating until frosting is smooth and of spreading consistency. Spread between layers and over top of cake; refrigerate. Just before serving, decorate with banana slices.

Makes one 2-layer cake.


HONEY NUKED ONIONS

6 yellow onions, peeled and cut in half
Honey
2 tablespoons butter

Place cut side up in microwave pan. Dribble with honey and dot with butter. Add a little water to the pan and cover with plastic. Microwave on high for 8-10 minutes. Turn ¼ after 3 minutes. Turn ¼ after 3 minutes. Serve with main course.

Source: Special thanks to New Zealand honey producers


DATE AND HONEY CREME BRULEE

Date Confit:
4 ounces dates, chopped
¼ cup water
2 tablespoons sugar
2 tablespoons coffee liqueur or port

Place ingredients in a small pot and slowly bring to the boil. Simmer gently for about 5 minutes until dates soften. Remove from heat and leave to cool

Custard:
12 ounces cream
4 ounces milk
3 egg yolks
2 whole eggs
3 tablespoons honey
¼ teaspoon vanilla essence

Heat cream and milk together. Whisk honey, eggs, yolks and vanilla together then whisk in the hot cream and milk.

Divide the date confit between 6 x 125 ml ramekins, pour in enough custard to just cover the dates. Mix the dates into the custard then top the ramekins up with custard. Bake Au-bain-marie (water bath – place ramekins in pan of water) at 300 degs for 40-60 minutes until just set. Remove from water bath and allow to cool and then refrigerate.

To finish: Set a grill to a high setting, dust the top of custards with castor sugar and grill until the sugar is lightly caramelized. If necessary change the position of the custards to color evenly. Allow to cool before eating. Alternatively a domestic blowtorch works even better.


CHEWY NUT WEDGES

1 cup lightly toasted almonds
1 cup lightly toasted walnuts
10 ounces mixed citrus peel
1/2 cup flour
1/4 cup cocoa
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 cup honey
1/3 cup sugar
Icing sugar to garnish

Coarsely chop the nuts and place into a mixing bowl with the peel, flour, cocoa and spices. Mix well.

Heat the honey and castor sugar together and simmer until a soft ball stage is reach (when small amounts dropped into a cup of water form soft balls). Add to the nut mixture and combine well. Spoon the mixture into a well greased 23cm cake tin lined with baking paper. Bake in a moderate oven, 350 degs. for 30-35 minutes. Cool in tin. Remove and store in an airtight container. Serve sliced in very thin wedges dusted lightly with icing sugar.

Note: These scrumptious wedges actually improve in flavor and chewiness after a week.


BANANA AND CHOCOLATE CHIP

1 tablespoon butter
1/3 cup honey
1 cup milk
1 egg
1 cup mashed, very ripe banana
2 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup chocolate chips

Topping:
Icing sugar for dusting

Melt the butter and honey together. Stir in the milk, the lightly beaten egg and then the mashed banana.

Sift the flour, baking powder and cinnamon into a large bowl. Add the chocolate chips. Make a well in the center of the ingredients and add the honey and banana mixture. Fold together to just dampen the dry ingredients. Fill lightly greased muffin tins three-quarter full and bake in a preheated 375 degs. for 15–20 minutes until golden. When cool, dust with icing sugar.


SPECIAL MULLED WINE

1 bottle red wine
1 cinnamon stick, broken
1/3 teaspoon whole cloves
1 teaspoon cracked cardamom pods*
1 orange studded with whole cloves
1 miniature bottle of brandy
1/3 cup honey

Pour the wine into a saucepan. Place the broken cinnamon stick, whole cloves and cracked cardamom pods into the center of a piece of muslin and enclose securely. Add to the wine. Slice the orange and add it to the wine with the brandy and the honey. Simmer gently without boiling 20-30 minutes and serve hot – enjoy!

*Note: 1/6 ground cardamom can be used as a substitute

Source: Special thanks to Honey producers of the United Kingdom


FRENCH BREAD & HONEY PUDDING

1 pint 2% milk
1 vanilla pod, split*
4 eggs
1 ounce sugar
1 ounce unsalted butter, softened
16 slices French bread
2 ounces honey
2 ounces ready-to-eat dried apricots, chopped
2 ounces sultanas
2 ounces pecan nuts, roughly chopped
1 teaspoon grated nutmeg

Place the milk and vanilla in a saucepan and bring to the boil. Leave to stand for 10 minutes. Beat the eggs and sugar together, strain on the hot milk and whisk together. Thinly butter the bread slices and spread with honey. Mix together the apricots, sultanas and pecan nuts and sprinkle half over the base of a 2 pint shallow dish. Arrange the bread slices in the dish, slightly overlapping. Sprinkle with the remaining fruit and nut mix and strain the custard over the bread. Dust with nutmeg and leave to stand for 15 minutes. Preheat the oven to 350°F . Place the pudding in a shallow roasting tin adding sufficient boiling water to reach halfway up the sides of the dish. Bake for 40-45 minute, until set and golden.

*Note: Simply add a teaspoon or two of extract in place of the vanilla bean


HONEY STEAK WRAPS

2 tablespoons olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
freshly ground black pepper
2 6-ounce sirloin steaks
3 tablespoons hot horseradish sauce
3 tablespoons mayonnaise
4 wheat flour tortillas
2 rocket leaves (arugula)
2 tomatoes, chopped
½ red onion, sliced

Using a fork combine the oil, honey, vinegar and a generous sprinkling of freshly ground black pepper in a shallow dish. Trim off any fat from the steaks and place in the dish, turning over to coat. Leave to stand for 5 minutes. Mix the horseradish sauce and mayonnaise together. Heat a griddle pan over a medium heat. Meanwhile warm the wraps either in a warm oven for a few minutes or in the microwave for about 45-60 seconds. Cook the steaks for about 2 minutes per side, until medium rare, or to your liking. Spread the tortillas with the horseradish mayonnaise and top with rocket, tomatoes and onion. Slice the steaks across the grain and place on the salad. Fold one end of the tortilla to enclose the filling, then wrap into cone. Serve immediately


POTATO WEDGES WITH HONEY ONIONS

4 tablespoons sunflower oil
4 potatoes, scrubbed, about 5 ounce each
1 large onion, halved and cut into thin slices lengthways
1 clove garlic, chopped
3 tablespoons honey
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1 teaspoon mild chilli powder
1 teaspoon salt
Freshly ground black pepper
7 ounces low fat sour cream
1 tablespoon chopped fresh parsley

Preheat the oven to 425 degs. Place 3 tablespoons oil in a shallow non-stick baking tin and heat for 5 minutes. Cut each potato into six wedges, add to the tin and toss in the oil to coat. Bake for 10 minutes. Meanwhile heat the remaining oil in a frying pan, add the onion and garlic and cook over a gentle heat until softened. Stir in 1 tablespoon honey and the vinegar and cook over a low heat for 15 minutes, or until golden. Set aside to cool. Mix the remaining honey, lemon juice, chilli powder, salt and pepper together, pour over the potatoes and toss to coat. Bake for 25-35 minutes, or until tender and browned, turning 2-3 times. Mix the onions, sour cream and parsley together and place in a bowl. Arrange the wedges on a warm serving plate and serve with the onion dip


SUMMER FRUIT & HONEY SMOOTHIE

10 ounces apple juice, chilled
1-2 tablespoons honey
7 ounces Greek yogurt
9 ounces frozen summer fruits
Summer fruits to decorate, optional

Pour the apple juice into the goblet of a smoothie maker or blender. Add 1 tbsp of the honey, Greek yogurt and frozen fruits. Blend until smooth. Check for sweetness and add the remaining honey, if desired. Pour into 2 glasses and serve decorated with extra summer fruits.


HONEYED BABY BACK RIBS

1 can (12 oz.) beer
1 packet onion soup mix
2 slabs baby back pork ribs
1 can (20 oz.) whole cranberry sauce
1/2 cup honey
2 tablespoons vinegar
1 teaspoon chili powder
1 teaspoon Old Bay seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Mix beer and onion soup mix in bottom of baking dish. Place ribs on top of the mixture and cover with foil. Mix cranberry sauce, honey, vinegar and spices in bowl and stir. Bake ribs for 1 hour at 350° F, then remove and place ribs in new foil wrapping and coat with 1/2 of the cranberry barbecue sauce mixture. Refrigerate wrapped in foil overnight. Grill the unwrapped ribs on medium-low heat for 5 minutes on each side or until done.


CARIBBEAN BURGERS
Thank you, Philip

1 tablespoon vegetable oil
1 ripe fresh pineapple, peeled and chopped
2 large onions, peeled and diced
1/4 cup red wine vinegar
1 tablespoon orange peel, grated
1 tablespoon fresh ginger, grated
1/4 teaspoon allspice
1/2 cup red bell peppers, diced
1-1/2 pounds ground beef
2 teaspoons Jamaican jerk seasoning
1/2 teaspoon black pepper
6 sandwich rolls or buns, toasted
Butter lettuce leaves
1/3 cup pure honey

To prepare the honey pineapple chutney: In a heavy, medium saucepan, heat oil over high heat. Add pineapple and onion and cook for 5 minutes, stirring occasionally. Reduce heat to medium high and add honey, vinegar, orange peel, ginger and allspice; cook 10 minutes, stirring occasionally. Add bell peppers and cook for 10 minutes more; let cool. Makes about 3 cups.

In a medium bowl, stir together ground beef, 1/2 cup honey pineapple chutney, jerk seasoning and pepper. Shape into 6 large flat patties. Grill over medium coals for 5 to 8 minutes per side. Serve on toasted buns topped with lettuce leaves and a spoonful of chutney.


CHINESE BEEF

1/3 cup honey
1/3 cup soy sauce
1/4 cup vegetable oil, plus 1 tablespoon, divided
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds top round steak or flank steak, thinly sliced across the grain
1 bell pepper, sliced
1 tablespoon cornstarch
1 cup fresh bean sprouts
2 medium tomatoes

Combine honey, soy sauce, 1/4 cup oil, garlic, ginger, salt, and pepper in a shallow bowl or plastic gallon zipper bag; mix well. Add steak to marinade and toss together; refrigerate 15-30 minutes. Heat tablespoon of oil in a heavy wok or large skillet. Add peppers and stir-fry 1-2 minutes. Drain beef and reserve marinade. Add beef to wok and stir-fry until browned, stirring often. Add cornstarch to marinade; mix well and add to wok. Bring to a boil, then add bean sprouts and tomatoes and continue to cook 2-3 minutes more, until sauce thickens slightly. Serve hot, over rice if desired.


GRILLED HONEY GLAZED SHRIMP

1 cup orange juice
3/4 cup honey
1/3 cup lime juice
1/3 cup Dijon mustard
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons black and red pepper blend
2 teaspoons salt
2 teaspoons oregano
1 teaspoon California-style coarse onion powder
30 jumbo shrimp
12 bamboo skewers, soaked in water for at least 30 minutes

Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use.

Double thread 5 shrimp onto 2 parallel skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Source: Special thanks Australian Honey Producers


PANFORTE

½ cup sifted plain flour
1 tablespoon cocoa powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup mixed glace fruit and peel
½ cup roasted hazelnuts
½ cup roasted almonds
¼ cup honey
½ cup caster sugar
Icing sugar for dusting

Mix all the dry ingredients thoroughly. In a small saucepan, slowly melt honey and sugar on a low heat. Using a sugar thermometer, heat the sugar mixture to ‘softball’ stage. Pour sugar and honey mixture into the dried ingredients mix and combine well. Scoop mixture into 8x8: lined cake tin and bake at 300 degs. - 150 C. for 20 to 25 minutes. Cool in tin, then cut into small pieces or wedges. Dust with icing sugar.


HONEY GLAZED ROAST CARROTS & PARSNIPS

¾ pound carrots
¾ pound parsnips
3 tablespoons olive oil
2 tablespoons honey
½ cup chopped Italian parsley
¼ cup chopped mint leaves
½ cup chopped toasted almonds

Pre-heat oven to 400 degs; meanwhile toss the vegetables in olive oil and honey. Scatter the prepared vegetables on a lined roasting dish. Try to spread them so they don’t touch. Roast for 15 minutes or until golden brown and just cooked. Season with chopped parsley, mint and crushed toasted almonds.


APPLE & CINNAMON ROLLS

Pastry Ingredients:
2 cups plain flour
Pinch of salt
2/3 cup warm cream
4 ounces butter, melted

Strudel Filling Ingredients:
1 teaspoon vanilla essence
Juice of ½ lemon
6 ounces minced arrowroot biscuits
½ cup honey
½ tablespoon ground cinnamon

Apple Mixture Ingredients:
3 peeled diced Pink lady or Granny Smith apples
1 cup Thompson seedless grapes, diced
3 tablespoons honey
Squeeze of lemon juice

Sift the plain flour and salt into a large mixing bowl. Make a well in the middle and pour in warm milk and butter. Mix into a soft dough and knead for 5 minutes so it feels soft to the touch. Cover the dough and rest it for 20 minutes. Using a rolling pin, roll out the pastry to near paper thin, transfer to a clean tea towel and begin to stretch out with your (floured) hands, the dough to paper thin.

Line the pastry with minced biscuit, honey, ground cinnamon and lemon juice. Then spread the diced apples and grapes over the filling. To roll the strudel, pick up one end of the tea towel, like a ‘Swiss roll’, roll the pastry onto itself until you have a strudel. Transfer the pastry to a lined baking sheet and bake at 350 degs for 35-45 minutes. Glaze with icing sugar mixed with milk, serve with vanilla ice cream.

Source: Special thanks to Iowa Honey Producers


JALAPENO HONEY CHEESE BALL

8 ounces softened cream cheese
3/4 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon
2 tablespoons grated onion
1 tablespoon minced garlic
1/4 cup chopped pecans
1/4 cup Jalapeno honey creme

Mix all ingredients in bowl and roll into ball. Refrigerate overnight. Serve with your favorite crackers.


GRILLED CHICKEN WITH RASPBERRY HONEY GLAZE

Whole chicken (split into quarters)
1 teaspoon poultry seasoning
1 teaspoon garlic powder
6 ounces raspberry honey creme
½ teaspoon Tabasco sauce

Rub chicken pieces with poultry seasoning and garlic. Steam for 15 minutes. Place on grill over medium heat for 10 minutes (5 minutes each side). Mix together raspberry honey, and Tabasco in small saucepan over low heat. Reduce temperature of grill to low, brush chicken with glaze and cook 10 minutes each side, while continuing to liberally brush on glaze.

Source: Special thanks to the National Honey Board


APPLE SNACKSTERS

3/4 cup chunky peanut butter
1/3 cup honey
4 large Granny Smith or Red Delicious apples, stems removed
4 small sprigs fresh mint, optional
Cold water

In a small bowl, mix peanut butter and honey together until well blended. Set aside. 2. Fill a large bowl with cold water and stir in lemon juice. Set aside. For each apple, choose a type of Snackster below and follow the steps. 4 servings.

To Make a Snackster Stacker: Use an apple corer to remove the center of the apple, making a hollow space from stem end through the bottom. With a sharp knife, cut apple crosswise into 4 thick slices. Dip apple slices in lemon water and gently pat dry with paper towels. Starting with the bottom piece, use a butter knife to spread the peanut butter mixture on the cut sides of each slice and gently press them together to reassemble the apple. To make a stem, top apple with a mint sprig.

To Make a Snackster Dipper: With a sharp knife, cut each apple in half from stem end to bottom. Cut each half into 4 to 6 wedges. With knife or melon ballet remove apple core from each wedge. Dip wedges in lemon water and gently pat dry with paper towels. Spoon the peanut butter mixture into a small bowl and surround with apple wedges for dipping.


FROZEN FUDGE POPS

Makes 6 to 8 servings

2 cups milk
1/3 cup honey
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon butter or margarine

Combine all ingredients in saucepan. Cook and stir over low heat on stove until little bubbles appear and mixture thickens. Remove from heat; cool slightly and pour into popsicle molds. Freeze 2 to 4 hours or until firm. Store in freezer.


HONEY TURKEY ROLLERS

8 ounces cream cheese, softened
1/3 cup honey
1/4 cup mustard
1/2 teaspoon onion powder, optional
6 (8-inch) whole wheat tortillas
1-1/2 cups Colby Jack cheese, shredded
12 thin slices turkey

In a medium bowl, beat cream cheese with an electric mixer until fluffy. Add honey, mustard and onion powder; mix well. Spread 1 to 2 tablespoons of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with 1/4 cup cheese, leaving about 1 inch around the edge. Place 2 slices of turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into eight 1-inch rounds and serve.

Serves 6

Source: Special thanks to the Ontario, Canada bee keepers assn.


GINGERED CHICKEN & FRUIT SALAD

Dressing:
1/2 teaspoon grated lime peel
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon water
2 teaspoons Ontario Honey
1/2 teaspoon ground ginger

Salad:
6 cups fresh baby spinach leaves
2 cups cubed cooked chicken breast
1 ripe medium mango, seed removed, peeled and cubed
1 cup red seedless grapes, halved
2 medium green onions, sliced
2 tablespoons coarsely chopped pecans, toasted

In container with tight-fitting lid, shake dressing ingredients until well mixed. Divide spinach leaves among 4 serving plates and top each with chicken, mango, grapes, onions and pecans. Drizzle with dressing.


APPLE HONEY CREPE FILLING

2 tablespoons unsalted butter
6 Golden Delicious apples, peeled, cored and sliced
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup Ontario honey
1/3 cup apple cider
1 tablespoon butter

Melt butter in a 12-inch pan over medium-high heat. Add the apples and saute until lightly browned, Transfer apples to a bowl and set aside. Add cinnamon, nutmeg, honey, apple cider and butter to the pan. Cook until the sauce starts to thicken and is syrupy - it takes only a few moments. Remove from heat and pour sauce over apples.


HONEY SPICE-RUBBED PORK TENDERLOIN

1/4 cup Catalina dressing ... divided
1 large pork tenderloin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon honey

Brush 2 tablespoons of dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 minutes or refrigerate up to 24 hours to marinate. Preheat BBQ to medium heat. Place pork on grate; cover. Grill 20 minutes, turning occasionally.

Mix remaining 2 tablespoons dressing and honey. Brush some of the honey mixture over pork. Continue grilling 5-10 minutes or until pork is cooked through, turning occasionally and brushing with the honey mixture. Let stand, covered with foil, a few minutes before slicing.


SPICY GRILLED SHRIMP

3/4 cup canned coconut milk (not cream of coconut)
2 teaspoons curry powder
2 teaspoons cornstarch
1 teaspoon Ontario honey
1/4 teaspoon salt
60 uncooked deveined peeled medium shrimp (about 2 lbs); thawed if frozen and tail shells removed
2 tablespoons olive or vegetable oil
1 teaspoon red pepper sauce
20 bamboo skewers (6 inch)

Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile, heat gas or charcoal grill. In small microwavable bowl, mix coconut milk, curry powder, cornstarch, honey and salt. Microwave uncovered on high about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens; set aside.

In large bowl, place shrimp. Drizzle with oil and pepper sauce; toss to coat. thread 3 shrimp on each skewer, leaving space between each. Place kabobs on grill over medium heat. Cover grill; cook 4 to 6 minutes or until shrimp are pink. Serve with coconut-curry sauce.


HONEY PUMPKIN PIE

2 eggs beaten
1 3/4 cups pumpkin
3/4 cup Ontario honey
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1 2/3 cups milk or light cream
Nutmeg

Mix ingredients in order given. Pour into a 9" unbaked pastry shell. Sprinkle with nutmeg. Bake at 350o F. for 1 hour or until knife inserted in center comes out clean.


HONEY FROST

4 eggs
2/3 cup Ontario Honey
4 drops yellow food coloring
1/4 teaspoon almond extract
1/2 teaspoon nutmeg
1 teaspoon gelatin (unflavored)
1 tablespoon cold water
1 cup whipping cream, chilled

Separate three of the four eggs. Add fourth egg to the yolks. Beat until thick and light colored (about two minutes). Add honey gradually to yolk mixture, beating until very thick. Beat in food coloring, almond extract, and nutmeg. Beat egg whites to stiff peak stage (a spoon drawn through the meringue leaves a clear-cut edge). Set aside. Soften gelatin in cold water. Dissolve over hot water. Set aside to cool slightly.

Whip cream in a chilled bowl, adding cooled gelatin as cream begins to thicken. Continue beating until stiff. Fold honey-egg yolk mixture into whipped cream. Fold in beaten egg whites. Spoon into 1 1/2 quart mold or into 3 ice cube trays. Freeze until firm. Serve garnished with toasted coconut or fresh fruit.

Makes 6-8 servings.

This dessert freezes well for up to three month.


HONEY SHISH-KA-BOBS

2 pounds meat of choice (chicken, beef, pork, sausage, etc.) cubed

Marinade:
1/2 c. vegetable oil
1/4 c. honey
1/4 c. soy sauce
2 cloves garlic, minced
4 tbsp. red wine vinegar
2 tbsp. finely chopped onion
1 1/2 tsp. ground ginger

Vegetables:
2 small zucchini squash, sliced thick
8-10 small red potatoes
1 large green pepper, sliced into 1" chunks
1 large red pepper, sliced into 1" chunks
Whole fresh mushrooms

Place beef into large airtight container and add marinade ingredients. Cover and refrigerate 10 hours or overnight. Remove beef from marinade and let vegetables soak for 1/2 hour. Thread alternately with meat on skewers and grill for 10-20 minutes, turning as needed.


CABBAGE & MEATBALLS

1 large onion, diced
1 head green cabbage, cored and diced
1 can (8 ounce) tomato sauce
1 can (28 ounce) peeled tomatoes with their juice
1 cup water
1/4 cup honey
1/4 cup lemon juice
1/3 cup raisins

Meatballs:
1 pound ground beef or veal
1/2 cup raw white rice
1 teaspoon Worcestershire sauce

In a large, heavy pot, combine soup ingredients EXCEPT the raisins. Bring to a boil over medium-high heat. In a medium-sized bowl, combine meatball ingredients, stirring them to mix them thoroughly. With wet hands, roll meat mixture into 1" balls. Add to boiling cabbage soup, reduce heat to medium-low. Cover pot, and simmer for 2 hours. Remove cover, add raisins and cook for another 30 minutes in uncovered pot.

Serves 6


STRAIGHT FROM THE SOUTH CREAMED PEAS

4 tablespoons margarine
4 tablespoons. flour
Pinch of salt
1 cup of milk
3 tablespoons honey
2-3 cups cooked green peas

Melt margarine over low heat. Slowly add flour and salt. Mix well. Very slowly add milk while stirring constantly. Mix thoroughly and add honey. Mix gently with peas just before serving.


GERMAN SLAW

1 large head cabbage
1 medium size onion
1 cup honey
2 teaspoons sugar
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon celery seed
1 cup cider vinegar
1/2 cup cooking oil

Grate or chop cabbage and onion. Mix all other ingredients in a pan, bring mixture to boil and pour over cabbage and onion, stirring until completely mixed. Place in plastic bowl with tight lid and refrigerate for at least 12 hours before serving.


HONEY POTATO BISCUITS

1 cup mashed potatoes
1 tablespoon butter
1/2 teaspoon baking soda
1 cup buttermilk
1 tablespoon honey
2 teaspoon baking powder
1 tablespoon brown sugar
2 cups flour (plain)

Stir butter into potatoes; dissolve soda in buttermilk and add honey. Mix baking powder, sugar, mashed potatoes and flour. Mix well and add milk mixture. Press into pan 3/4 inches deep. Cut into biscuits. Bake at 400 degrees until golden brown, approximately 20 minutes.


HONEY KRISP

1/3 cup butter
4 cups miniature marshmallows
3 tablespoons honey
7 cups Rice Krispies cereal
1 cup chopped pecans

Melt butter in pan over low heat. Add marshmallows and honey. Stir constantly Cook until marshmallows are melted and mixture is syrupy. Turn off heat and stir until the cereal is well coated, Pour into a buttered pan and spread mixture evenly in pan. Cool. Cut into squares.


HONEY TAFFY

2 1/3 cups Honey
1 2/3 cups water
2 tsp. vanilla flavoring
2 1/3 cups sugar
1/4 teaspoon salt

Mix all ingredients in saucepan and boil until hard ball that cracks. Pour into buttered pans, thin layers and pull when cool enough to handle. Try substituting another flavoring, such as almond.



HONEY VANILLA ICE CREAM

3 eggs, well beaten
2 cups milk
1/2 cup honey
1/4 teaspoon salt
2 cups half-and-half
1 Tablespoon Vanilla

Beat eggs and milk together in large saucepan. Stir in honey and salt. Cook and stir over low heat about 10 minutes or until thickened. Cool. Stir in half-and-half and vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer's directions.

HONEY THAI CHICKEN

4 chicken breasts, skinless, boneless
3 garlic cloves, minced
2 tablespoons liquid honey
2 tablespoons soy sauce
2 teaspoons chili paste

Place breasts in single layer in shallow dish. Score each a few times on meaty side. Combine garlic, honey, soy sauce and chili paste; spread over chicken. Cover and refrigerate for at least 6 hours or up to 12 hours. Place chicken breasts on baking sheet; Bake in 375 degs. Oven, turning once and basting occasionally with juices, for 30-40 minutes or until no longer pink in center.

Per serving: about 170 calories, 28 g Protein, 2 g fat, 10 g carbohydrate


HONEY GLAZED BABY CARROTS

1 tablespoon unsalted butter
2 tablespoons minced onions
4 cups baby carrots
1 cup nonfat chicken or vegetable broth
2 1/2 tablespoons honey
1/4 tablespoon nutmeg
1 tablespoon chopped parsley
Salt - optional
Pepper to taste

Melt butter in a large saucepan over medium heat. Add onions. Cook for 2 minutes. Stir in carrots and broth and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes or until carrots are just tender. Raise heat to medium high, then add honey, nutmeg, parsley, salt (if using) and pepper. Stir until the sauce becomes syrupy.

Per serving 69 calories, 1.7g total fat; 0.4g mono fat; 0.1g poly fat; 1 g sat fat; 4 mg cholesterol; 84 mg sodium.


HONEY DINNER ROLLS

1 cup warm water
1 tablespoon active dry yeast
1/4 cup honey
3 cups whole wheat flour
1/4 cup nonfat dry milk
1 egg
2 tablespoons unsalted butter, melted
1 teaspoon salt

Dissolve yeast in warm water. Set aside 5-10 minutes. Slowly add honey and 1 cup of flour. Beat well for 3 minutes with an electric mixer. Beat in milk, egg, butter and salt. Turn out onto a floured counter and knead in enough flour to form a soft, unsticky dough. Knead for 10 minutes or until smooth and elastic. Form into a ball. Lightly coat a large bowl with oil. Add dough and turn the ball to coat with oil. Cover and set aside in a warm place. Allow dough to rise for an hour or until doubled in size. Lightly oil a baking sheet. Punch down the dough and divide into 10 pieces. Shape each piece into a roll and place on baking sheet. Cover and let rise for 45-60 minutes or until about doubled. Preheat oven to 375 degs. Bake rolls 20 to 30 minutes or until lightly brown. Remove from sheet and cool on a wire rack.

Per roll: 187 calories; 3.7g total fat; 1g mono fat; 0.4g poly fat; 1.8 mono fat; 0.4g poly fat; 1.8g sat fat; 28 mg cholesterol; 231mg sodium.


HONEY CRUSTED CHICKEN

8 saltine crackers, each about 2 inches square
1 teaspoon paprika
2 boneless, skinless chicken breasts, each 4 ounces
4 teaspoons honey

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray. Crush the crackers on a cutting board, using the back of a knife. Place crackers in a small bowl and add paprika. Stir to mix well. In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides. Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Exchange Data: Grains 1 Meat 4 Sweets 1/2
Nutrient Analysis:Serving size 1 chicken breast, Calories 224, Carbohydrate 21 g, Cholesterol 66 mg, Fiber 1 g, Mono fat 1 g, Saturated fat 1 g, Total Fat 3 g, Potassium 338 mg, Protein 27 g, Calcium 30 mg, Sodium 231 mg

HONEY-DIJON PORK TENDERLOIN

4 1/2 lb pork tenderloin
1/2 cup garlic cloves, chopped , crushed
1 cup honey
2 cup soy sauce
3 cup Dijon mustard

Cut tenderloin lengthwise into slices 1/6-inch thick; then cut into strips about 5x1-inch. In large bowl stir together soy sauce, mustard, honey, and garlic. Remove and reserve 3 cups for dipping sauce (cover and refrigerate). Place pork in large, self-sealing bag; pour remaining marinade over. Marinate in refrigerator 1-3 hours. Thread pork strips onto skewers and grill for 4-6 minutes, turning to brown evenly. Serve with reserved dipping sauce.

Calories 154.3, Total Carbs 0g, Dietary Fiber 0g, Sugars 0g, Total Fat 4.5g, Saturated Fat 1.5, Unsaturated Fat 3g, Potassium 461.7mg, Protein 26.6g, Sodium 66.9mg,
Dietary Exchanges
3 Meat, 1 Other Carbohydrate, 1/4 Vegetable

Note: Marinade and dipping sauce not included in figures.


ORANGE-HONEY BERRY

4 cups fruit of choice

Garnish:
1 fresh mint leaves or
1 thin strips orange rind or
1 tablespoon toasted sliced/slivered almonds

Sauce:
1 cup low-fat plain yogurt
1 teaspoon grated orange rind
1 tablespoon orange juice
2 tablespoons liquid honey
1/2 teaspoon vanilla or almond extract

Mix sauce ingredients in a bowl. Wash berries & hull. Slice if fruit pieces are large. Either mix fruit with sauce, cover and refrigerate for 1 hour, or at serving time spoon fruit into individual bowls or stemmed glasses and pour sauce over. Garnish each serving.

1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg
cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate


HONEY-MUSTARD LAMB CHOPS

2 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons minced fresh rosemary
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon dry mustard
6 lamb chops - (5 oz ea), trimmed of fat
6 fresh mint sprigs

Combine all ingredients except the lamb chops and mint in a small bowl and microwave for 1 minute. Brush the mixture on the chops and broil or grill, turning frequently, according to the following guidelines: 12 minutes for rare, 15 minutes for medium, and 18 minutes for well done. Garnish with mint and serve. This recipe yields 6 servings. Serving size: 2 to 3 ounces.

Exchanges Per Serving: 2 Lean Meat, 1/2 Carbohydrate.
Nutrition Facts: Calories 139; Calories from Fat 54; Total Fat 6g; Saturated Fat 2g; Cholesterol 52mg; Sodium 45mg; Carbohydrate 5g; Dietary Fiber 0g; Sugars 5g; Protein 16g.

Source: American Diabetes Association


HONEY ALMOND CUSTARD

Vegetable oil spray
2 cups fat-free milk
Egg substitute equivalent to 3 eggs
1/4 cup honey
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt

Preheat oven to 350 degrees F. Spray six, 6-ounce ovenproof custard cups with vegetable oil spray. Heat milk in a small saucepan over medium-high heat until very hot but not boiling, stirring constantly. Remove from heat. In a medium bowl, gently whisk together remaining ingredients, then gently whisk in milk (don't create foam). Pour mixture into custard cups. Place cups in large baking pan and pour hot tap water into pan to a depth of 1 inch. Bake, uncovered, for 30 to 40 minutes, or until knife, inserted halfway between cup and center of custard comes out clean (center won't be firm).

Nutritional Information: Calories: 103, Protein: 7 g, Fat: 1 g, Carbohydrates: 16 g,
Exchanges: 1 Nonfat Milk; 1/2 Bread/Starch

HONEY-SESAME CHICKEN THIGHS

1/3 cup honey
1 teaspoon sesame seeds
1/3 teaspoon ground ginger
1/3 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/3 teaspoon paprika
Dash cayenne pepper
1 tablespoon fresh lime juice
1 tablespoon olive oil
Salt and pepper
4 boneless chicken thighs

In a large bowl, combine the honey, sesame seeds, ginger, cinnamon, cumin, paprika, cayenne, lime juice, and olive oil. Season to taste with salt and pepper. Pour over the chicken thighs and marinate, covered, overnight in the refrigerator. When ready to cook, remove the chicken from the marinade and grill about 6 to 8 minutes on each side, being careful not to let the flames flare up. If broiling, place on a greased baking sheet and cook 5 inches from the heat.

Yield: 2 servings


ORANGE WAFFLES WITH HONEY-ORANGE SYRUP

2 cup Bisquick
1 1/3 cup milk
2 tablespoons vegetable oil, or shortening melted
1 tablespoon orange peel, grated
1 egg
3/4 cup nuts, finely chopped

Beat baking mix, milk, oil, orange peel, and egg with hand beater until smooth. Stir in nuts. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully. Serve with Honey-Orange Syrup.

Yield - Three 9" waffles.

Honey Orange Syrup

1 cup honey
3 tablespoons orange juice
3 tablespoons butter, or margarine

Heat honey, juice, and butter just until warm.


HONEYDEW WITH HONEY-LIME DRESSING

1/4 cup honey
1 tablespoon lime juice
1 large honeydew melon, cut in wedges
1/2 cup blueberries
2 slices lime -- halved

In small bowl, blend honey with lime juice. To serve, fill melon wedges with berries and drizzle with honey. Garnish with lime slices.


HONEY PEANUT BUTTER SANDWICH

½ cup creamy peanut butter
¼ cup honey
4 slices potato bread
12 potato chips
1 banana, peeled and thinly sliced

In medium bowl, combine peanut butter and honey. Spread equal amounts of this mixture onto one side of each slice of bread. Top half of the bread slices with 3-4 potato chips, press them lightly into the peanut butter mixture to adhere. Top the other half of the bread slices evenly with banana slices, press them lightly into the peanut butter to adhere. For each sandwich, press together one potato chip-covered slice with one banana-covered slice.