Ambrosia with Honey Lime Cream Dressing
1/4 cup honey
2 tablespoons lime juice
3 medium oranges, peeled and sliced
2 bananas, peeled and sliced
1 each red and green apple, cored and cubed
1 cup shredded coconut
Honey Lime Cream Dressing
Combine honey and lime juice, toss with fruit. Layer fruit alternately with coconut in serving bowl. Top with Honey Lime Cream Dressing. Makes 4 servings.
Honey Lime Cream Dressing
Beat 1/2 cup whipping cream until fluffy. Drizzle in 2 tablespoons honey and beat until stiff. Fold in 1 teaspoon grated lime peel. Makes 1 cup.
Aunt Martha's Honey Cake
4 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 cup melted honey
2 1/2 cups flour
1 cup orange juice
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoons cinnamon
1/2 teaspoon ginger
1 tablespoon baking powder
Cream eggs and sugar. Add the oil, honey and orange juice. Sift the following 6 ingredients twice: flour, baking soda, allspice, cinnamon, ginger and baking powder; add to the bowl with the liquid ingredients. Mix well. Pour into a slightly greased baking pan and bake at 350F for 60 minutes.
Barbecued Spareribs with Honey Ginger Glaze
2 slabs spareribs, about 3 pounds each
1 cup catsup
1/4 cup honey
1 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon corn starch
1 medium onion,
2 tablespoons lemon juice
2 large cloves garlic, crushed
Pour water in 2 shallow broiler pans. Place ribs on a rack over water. Cover with foil. Bake 1 hour until tender. In saucepan mix remaining ingredients and bring to boil. Reduce heat and simmer 5 minutes. Remove foil and pour out water from pans. Brush generously with sauce and broil 3 to 4 inches from heat source for 3 to 4 minutes. Turn and repeat with other side. Serves eight.
Caramel Pecan Bars
Crust:
1 cup butter
1/2 cup brown sugar, lightly packed
3 cups flour
Filling:
3 cups pecan halves
3/4 cup butter
1/2 cup honey
3/4 cup brown sugar, lightly packed
1/4 cup whipping cream
Crust: Combine all ingredients with an electric mixer until blended. Press evenly in 15 x 10 x 3/4 inch jelly roll pan. Bake at 350F for 15 minutes.
Filling: Spread pecans evenly over crust, placing pecans right side up. In large heavy saucepan, melt the butter and honey. Add brown sugar. Boil 5 to 7 minutes, stirring constantly, until a rich creamy caramel color. Remove from heat. Stir in cream. Mix well and pour over pecans. Bake 15 minutes longer. Cool and cut into bars.
Citrus Honey Carrots
1 bunch carrots
1 pinch salt
1/4 cup melted butter or margarine
1/4 cup honey
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
Wash and scrape carrots. Cook in 1 inch of boiling water until crispy tender, about 15 to 20 minutes. Drain. Blend melted butter, honey and citrus peels. pour over cooked carrots and place over low heat until carrots are thoroughly glazed. Makes 4 servings.
Golden Glow Chicken
1 broiler fryer, halved or quartered
1/2 cup honey
1/3 cup prepared mustard
2 tablespoons lemon juice
1 teaspoon salt
melted margarine
Combine honey, mustard, lemon juice and salt. Mix thoroughly. Set aside 1/2 cup of honey mustard mixture. Place chicken in a shallow dish. Brush both skin and cut edges with remaining 1/2 cup sauce. Refrigerate for 2 hours. Drain excess sauce from chicken; reserve for basting. Place skin side down in broiler pan, not on rack. Brush with melted margarine. Broil about 20 minutes or until chicken begins to brown. Brush with sauce drained from the chicken and continue broiling about 10 minutes. Turn chicken skin side up. Brush with additional margarine. Broil until almost done, about 20 minutes. Baste with pan drippings and continue broiling until golden brown and drumstick twists easily. Serve with reserve 1/2 cup honey mustard sauce. Serves 2 to 4.
Grandma's Honey Pineapple Pork Chops
6 pork chops
1 8 1/2 ounce can sliced pineapple
1/2 cup honey
1/4 cup pineapple syrup
1 tablespoon prepared mustard
maraschino cherries
Combine honey, pineapple syrup and mustard and put some on each chop. Bake at 350F for 1 1/2 hours. Remove from oven. Put a pineapple slice and a cherry in center of each chop. Return briefly to oven to warm fruit. Makes 6 servings.
Hard Honey Cookies
1 cup sugar
1 egg
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
dash of salt
1/4 teaspoon ground ginger
1 tablespoon water
1/2 teaspoon baking soda
2 1/3 cups flour
1/2 cup slivered almonds
Combine sugar and honey in large mixing bowl, beating well. Add egg, cinnamon, cloves, ginger and salt, beat well. Dissolve soda in water; add to honey mixture, stirring well. Stir in flour and almonds. Press dough evenly into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350F for 20 to 25 minutes. Cut into 3 x 1 inch bars. Remove cookies to wire rack to cool completely. Makes about 3 dozen. NOTE: cookies may be stored 3 to 4 weeks in a cake tin with an apple to mellow.
Harvest Honey Spice Cake
1 cup honey
1/3 cup vegetable oil
1/3 cup strong brewed coffee
3 eggs
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups peeled chopped tart apples
1/2 cup toasted slivered almonds
1/2 cup dried cranberries
powdered sugar
toasted sliced almonds, for garnish
Using electric mixer beat together honey, oil and coffee. Beat in eggs. Combine dry ingredients; gradually add to honey egg mixture, mixing until well blended. Stir in apples, almonds and cranberries. Pour into lightly greased and floured bundt or tube pan. Bake at 350F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on wire rack. Dust with powdered sugar; garnish with sliced almonds, if desired. Makes 12 servings.
Hawaiian Honey Macadamia Bars
Crust:
2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
Filling:
1 cup honey
3 eggs
1/4 cup butter or margarine, melted
1 cup coconut
1 cup white chocolate chips
2 teaspoons grated lime peel
1 cup coarsely chopped roasted macadamia nuts
Heat oven to 350F. Grease 13 x 9 inch baking pan. Stir together all crust ingredients in large bowl until crumbly but well blended. Press firmly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden brown. Meanwhile, in medium bowl, combine honey, eggs and butter; whisk just until blended. Stir in coconut, white chips and lime peel. Spread filling over partially baked crust. Sprinkle with nuts. Return to oven and bake 30 to 35 minutes or until filling is set. Cool; cut into bars. 36 bars.
Honey French Toast
2 eggs, slightly beaten
1/4 teaspoon salt
1/4 cup honey
8 slices of bread
1/4 cup milk
Combine first 4 ingredients. Dip bread slices in mixture and fry in butter until golden brown. Serve with honey, sprinkled with cinnamon.
Honey Fudge
2 cups granulated sugar
4 ounces unsweetened chocolate
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup honey
2 tablespoons butter
Combine sugar, chocolate, salt and milk. Boil for 5 minutes. Add honey and cook to soft ball stage; 240F on your candy thermometer. Add butter and let mixture stand until lukewarm. Then beat until creamy, pour into a buttered pan. If desired, stir in nuts after beating.
Honey Gingerbread Cookies
1 1/2 cups honey
3/4 cups butter or margarine, softened
1 egg
5 cups all purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
In a large bowl, cream honey and butter until light and fluffy. Beat in egg. Add flour, baking powder, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least two hours. When dough is chilled, divide dough in half; return one half to refrigerator and make cookies with the other half. Dust work surface and dough lightly with flour. Roll out dough to 1/4 inch thick. Cut into gingerbread men shapes using a cookie cutter; transfer to well greased baking sheet. Bake at 350F for 10 to 12 minutes. Remove cookies from sheet and cool on wire rack. Repeat with remaining dough. Makes about 3 dozen cookies depending on the size of your cookie cutter.
Honey Lemon Basil Sauce
2 tablespoons chopped onion
1/4 cup butter or margarine
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon dried basil
Cook onion in butter until onion is translucent. Stir in remaining ingredients and bring to boil. Serve over carrots, cauliflower, Brussels sprouts or squash. Makes about 1/2 cup.
Honey Mulled Fruit Brulee
8 ounces dried fruits; apricots, apples, pears, peaches
zest of 1 lemon
2 cloves
1 cinnamon stick
5 tablespoons clear honey
8 ounce carton creme fraiche
1/2 pint Greek yoghurt
2 tablespoons soft brown sugar
few flaked almonds, optional
Place fruits in a bowl and pour 12 ounces water over them. Leave to stand, covered, overnight. Transfer to a pan and add lemon rind, cloves, cinnamon and honey. Add enough water to cover the fruits. Heat to boiling point then simmer, covered, for 15 to 20 minutes. Drain, reserving 1/4 pint of liquid. Allow to cool slightly before transferring to a heatproof dish with reserved liquor. Remove lemon rind and spices etc. Mix together creme fraiche and yoghurt and top with sugar and flaked almonds, if using. Chill for 30 minutes then place under a preheated grill until bubbling. Serve immediately. Serves 6.
Honey Mustard Mayonnaise
3/4 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon style mustard
1 teaspoon prepared horseradish
Combine all ingredients; mix thoroughly. Makes 1 cup. Serve as dip for fresh vegetables, spread on sandwiches with meat filling or heat slightly and spoon over cooked vegetables.
Honey Roast
4 pound pot roast
2 tablespoons onion soup mix
3 teaspoons dry red wine
1/3 cup tomato juice
2 tablespoons honey
1 bay leaf
aluminum foil and a roasting pan
Put heavy duty aluminum foil in roasting pan. Place roast in the center of foil and fold foil up loosely around the roast. Mix together onion soup mix, wine, tomato juice and honey. Pour mixture over roast. Add bay leaf. Place heavy duty foil loosely around the top of the roast and fold edges with bottom foil, sealing in the roast. Bake at 350F for 45 minutes per pound.
Honey Poppy Seed Dressing
3/4 cup mayonnaise
1/3 cup honey
2 1/2 tablespoons poppy seeds
1 tablespoon Dijon mustard
salt and pepper to taste
Mix all ingredients well. Makes 1 1/3 cup. Serving Tip: Let this stand for a while to absorb the flavors. Its delicious tossed with either fruit or green salads.
Honey Raisin Bread
2 1/2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon bicarbonate soda
1/2 cup bran cereal
1 cup raisins, chopped
1/3 cup firmly packed brown sugar
1/2 cup walnuts, chopped
1 cup milk
2 eggs
1/3 cup honey
2 tablespoons melted butter
Mix together flour, baking powder, soda, bran, raisins, sugar and nuts. Combine milk, eggs, honey and butter. Stir into dry ingredients and beat until smooth. Pour batter into greased 9 x 5 inch loaf pan. Bake in 350F oven approximately 1 hour or until done when tested. Serve sliced and buttered.
Honey Sweet and Sour Wings
3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 teaspoon garlic salt
1/2 teaspoon bottled hot pepper sauce
1 1/2 pounds fried or baked chicken wings
Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350F 12 to 15 minutes or until wings are glazed with sauce. For a spicier version buffalo chicken wings may be used.
Hot and Fiery Chicken
6 tablespoons blended, clear honey
2 red chillis, deseeded and finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons distilled vinegar
1 tablespoon sage, freshly chopped
salt and freshly ground black pepper
4 skinless chicken breasts
1 red pepper, cut into 8 chunks
8 button mushrooms
1 courgette, cut into 1/2 inch thick slices
1 red onion, cut into 8 thin wedges
8 ounces rice
Preheat oven to 350F. Mix together the honey, chilli, Worcestershire sauce and distilled vinegar. Add the sage and season with salt and pepper. Score the chicken breasts 3 times diagonally across, place in a non metallic, ovenproof dish and cover with the honey mixture. Leave to marinate for 1 hour. Meanwhile make 8 vegetable kebabs, threading one piece of pepper, 1 mushroom, 1 courgette and 1 onion wedge onto 8 small metal kebabs. Put the chicken in the oven and cook for 20 to 30 minutes, basting 2 to 3 times during cooking. The chicken is cooked when the juices run clear. Cook the rice according to the pack instructions. Next, brush the griddle pan with a little more oil and cook the vegetable kebabs until tender and chargrilled, turning frequently. When cooked, remove the chicken from the oven transfer to a plate and keep warm. Pour the juices and remaining sauce into a small saucepan, reduce by half. Next drain the rice and rinse in boiling water. To serve, divide the rice between four plates, place one chicken breast on top of the rice, place 2 kebab sticks crossed on top of the chicken. Pour the sauce over the kebabs and serve. Serves 4.
Milk and Honey Bread
1 cup milk
2/3 cup honey
1/4 cup butter
1 tablespoon baking powder
1 1/2 cups white flour
2 eggs
1 cup whole wheat flour
1/2 cup toasted wheat germ
1 cup walnut halves or chunks
Heat milk and honey together until the honey is dissolved, then stir in the butter. When the milk and honey mixture is somewhat cooled, beat in the eggs. Sift together the flours and baking power. Add the wheat germ and gradually stir the dry mixture into the liquid. Stir in the walnuts, mix well and turn into a butter loaf pan. Bake at 325F for 1 hour. Makes 1 loaf.
Microwave Honey Peanut Brittle
1/4 cup honey
1/4 cup light corn syrup
1 cup peanuts, raw or roasted
1 cup sugar
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
Stir honey, corn syrup, sugar, salt and peanuts into a 2 quart microwaveable dish. If roasted and salted peanuts are used, omit salt and add peanuts after first 4 minutes of cooking. Microwave 7 minutes, stirring well after 4 minutes. After 7 minutes, add butter or margarine and vanilla, blending well. Cook 1 minute more. Add soda and gently stir until light and foamy. Pour onto cookie sheet that has been sprayed with nonstick vegetable coating. Let cool 30 to 60 minutes. To keep peanut brittle from drawing moisture, store in an airtight container. Makes about 1 pound of peanut brittle.
Orange Date Muffins
2 eggs
1 cup whole wheat flour
1/2 cup unbleached white flour
2 teaspoon baking powder
2 oranges
1/2 teaspoon salt
1/2 cup wheat germ
1/4 cup melted butter
1/2 cup mild honey
1/2 cup dates, chopped
Preheat oven to 375F. Butter muffin tins. Squeeze enough juice from oranges to make 1/2 cup, combine with milk. Take one of the squeezed oranges and chop coarsely. Place chopped rind in the blender with milk, butter, eggs, honey and blend until finely chopped. Stir wet mixture into dry mixture and quickly mix together. Fold in dates. Spoon into tins and bake 20 minutes. Cool on rack. Can be frozen. Makes 18.
Oven Baked Orange Chicken
6 chicken breast halves, 4 to 6 ounces each, skinned if desired
1/4 cup butter or margarine, melted
1 6 ounce can frozen orange juice concentrate, thawed
1/4 cup honey
3/4 cup fine bread crumbs
1/2 cup all purpose flour
1 teaspoon paprika
1/4 teaspoon thyme
1/2 teaspoon salt
Brush chicken breasts with butter. Combine undiluted orange juice and honey in shallow dish. Mix bread crumbs, flour, paprika, thyme and salt. Roll chicken in honey mixture, then in bread crumb mix. Place chicken in a large greased baking pan and drizzle with any remaining butter or honey mixture. Bake at 375F for 45 to 50 minutes or until tender and no longer pink. Makes 6 servings.
Pumpkin Pudding with Honey Pecan Sauce
3/4 cup honey
2 teaspoons pumpkin pie spice
1 1/2 cups canned pumpkin
1 cup evaporated skim milk
6 egg whites
Preheat oven to 350F. In medium bowl, combine first four ingredients; blend well. Beat egg whites to stiff peaks; fold into pumpkin mixture. Pour into six 1 cup souffle dishes or oven safe molds sprayed with nonstick cooking spray. Place in 9 x 12 inch baking dish; fill with hot water almost to top of souffle dishes. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Unmold warm pudding onto dessert plates; top with Honey Pecan Sauce. Garnish with lemon curls and mint leaves if desired.
Honey Pecan Sauce
Mix 1/3 cup honey and 1/2 cup pecan halves; stir in 1/4 to 1/2 teaspoon rum flavoring. Spoon over warm pudding. Makes 6 servings.
Roast Turkey with Honey Cranberry Relish
1 medium orange
12 ounces fresh or frozen whole cranberries
3/4 cup honey
2 pounds sliced roasted turkey breast
Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries. Place in a medium saucepan and stir in honey. Bring to a boil over medium high heat. Cook 3 to 4 minutes; cool. Serve over turkey. Makes 8 servings.
Spiced Honey Butter
1/2 cup butter or margarine, softened to room temperature
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Combine all ingredients and mix well. Serve with biscuits, bread or toast. Makes about 3/4 cup.
Summer Iced Tea
4 cups freshly brewed tea
1/4 cup honey
1/4 cup lemon juice
lemon slices for garnish
Combine all ingredients in a glass or ceramic jug and chill. Serve in tall chilled glasses, garnished with lemon slices.
Toffee
1 cup chopped pecans
1/4 cup honey
1/2 cup packed brown sugar
1/2 cup margarine
1/2 cup semisweet chocolate chips
Spray square 9 x 9 x 2 inch pan with nonstick coating. Spread pecans on bottom. Heat honey, sugar and margarine to boiling in a 1 quart saucepan, stirring constantly. Boil over medium heat, stirring constantly for seven minutes. Do not let scorch or burn. Mixture should be toffee colored. Immediately spread mixture over pecans in pan. Sprinkle chocolate chips over hot mixture and spread as they melt over the toffee. Cut into squares while hot. Refrigerate until firm.
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