Honey

[swtness]

i use honey in savory dishes to brighten it up. how do you use it?

[swtness]

Honey Basted Turkey Recipe
Serves 10
Ingredients:
# 6 lb turkey
# 1/2 cup oil
# 1/2 cup soya sauce
# 2 tbsp honey
# 1 1/2 tsp ground ginger
# 1 1/2 tsp dry mustard
# 2 cloves garlic, minced

Instructions:
1. Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces.
2. Combine oil, soya sauce, honey, ginger, mustard and garlic.
3. Marinate turkey in soya mixture 2 hours in refrigerator.
4. Drain turkey pieces, reserving marinade.
5. Place drumsticks, thighs and breast pieces 6-8" above medium hot coals.
6. Grill for 30 minutes, turning accasionally.
7. Add wings and back pieces.
8. Grill another 30 minutes, turning occaisionally.
9. Baste with marinade and grill until turkey is tender about 20 minutes.

[swtness]

Honey Spice Balls Recipe
Makes 30 cookies
Ingredients:
# 1/2 cup butter or margarine, softened
# 1/2 cup packed brown sugar
# 1 egg
# 1 tbsp honey
# 1 tsp vanilla extract
# 2 cup all-purpose flour
# 1/2 tsp baking powder
# 1/2 tsp ground cinnamon
# 1/4 tsp ground nutmeg
# Uncooked quick oats

Instructions:
1. Preheat oven to 350 degrees.
2. Grease cookie sheets.
3. Beat butter and brown sugar in large bowl with electric mixer until creamy.
4. Add egg, honey and vanilla; beat until light and fluffy.
5. Stir in flour, baking powder, cinnamon and nutmeg until well blended.
6. Shape tablespoonfuls of dough into balls; roll in oats.
7. Place 2" apart on prepared cookie sheets.
8. Bake 15-18 minutes until cookie tops crack slightly.
9. Cool 1 minute on cookie sheets.
10. Remove to wire racks; cool completely.
11. Store in airtight container.

[horselover]

Honey Bars

3/4 c. vegetable oil 1/4 c. honey 1 c. sugar 1 egg, beaten 2 c. all purpose flour 1 c. chopped nuts 1 t. baking soda 1 1/4 t. cinnamon 1/2 t. salt

Preheat oven to 350. Mix all ingredients together. Press into well greased cookie sheet. Bake for 20 minutes, or until golden brown.

Icing ; 1 c. conf. sugar 1 t. vanilla 2 T. water 2 T. honey 3 T. melted butter
Mix icing ingredients. Spread on bars while still warm.

[horselover]

Honey Dijon Ham
1 smoked ham or shoulder 2/3 c. honey 1/3 c. dijon mustard 1/4 t. ground cloves
Heat oven to 325. Place ham in roasting pan. Bake 1 1/4 hr. Remove from oven and cut off rind. Score ham over top. Combine honey, mustard, and cloves, spoon over ham. Bake 1 more hour.

[horselover]

Honey Tortilla Rollups
8 oz. cream cheese 1 c. sour cream 1/4 c. honey 1 t. canned chilies, chopped 1/4 c. chopped green pepper 1/4 c. chopped onion 1/2 t. onion powder 1/2 t. garlic powder 1/2 c. shredded cheddar cheese 10 flour tortillas

Beat cream cheese , sour cream and honey together. Stir in remaining ingredients. Spread on tortillas. Rollup, place in covered dish chill 2 hrs. Slice tortillas into 1 inch pieces. Makes 4 dozen.

[Kitchen Witch]

Honey Wheat Soda Bread

2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
2 Tbs honey
1 cup buttermilk
1 egg slightly beaten

1 In large mixing bowl, combine flour, salt and soda. Make well in center. Add honey, buttermilk and egg. Stir just until moistened. (Batter will be soft.)
2 Place in greased 1-quart casserole. Bake at 375°F 20 to 25 minutes.
3 Cool completely before slicing.


Servings: 12

[Kitchen Witch]

Honey Cake

10 servings

4 oz Butter
4 lg Eggs
14 oz Honey
14 oz Unbleached flour (all-purpose)
1/2 ts Ground Ginger
1/2 ts Ground Nutmeg
1/2 ts Ground Cloves
1 t Cinnamon
2 ts Baking Powder

Cream the butter and separate the eggs. Add the room temperature yolks, one at a time, to the butter and beat well. Mix in the honey. Sift the flour, baking powder, and spices twice and add to the butter mixture. Whip the egg whites until stiff. Fold a little of the egg whites into the batter, then add the rest of them, folding them gently into the batter. Pour the batter into a buttered and floured loaf pan. Bake in a preheated 350 Degrees F. oven until firm on top and a toothpick inserted in the center comes out clean, about 1 hour. Cool, in the pan, for 10 minutes, then remove and finish cooling on a wire rack.

[bookwoman]

Found this on another site...tried it...liked it!

Recipe Name: UNLEAVENED WHEAT BREAD
Category: BREAD
Serves: 18

3 1/2 Cup Whole Wheat Flour
Pinch Salt
1/3 Cup Honey
1/2 Cup Vegetable Oil
1 Egg Yolk
7/8 Cup Warm Milk

Mix honey and oil and warm slightly. Mix egg yolk in warm milk. Add honey and oil to flour and salt. Then add egg and milk mixture gradually to the flour mixture.

Divide dough into three equal pieces. Working with one piece at a time, roll out very thin to dinner plate size. Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles). Then score twelve spokes out from the center circle.

Bake on cookie sheet for 10 minutes at 350 degrees.

Wrap while still warm. Store in refrigerator or freezer

Makes three flat loaves.

[Kitchen Witch]

Easy Honey Muffins
- Makes 12 muffins -


1/2 cup milk
1/4 cup honey
1 egg, beaten
2-1/2 cups buttermilk baking mix


Combine milk, honey and egg; mix well. Add baking mix and stir only until moistened. Portion into greased muffin tins. Bake at 400°F for 18 to 20 minutes or until wooden pick inserted near center comes out clean.

Variation: Cinnamon Apple Muffins: Add 2 cups pared, chopped apples and 1 teaspoon ground cinnamon to basic recipe. Bake about 5 minutes longer than basic recipe.

[Kitchen Witch]

Holiday Honey Spice Bread
- Makes 2 loaves -


2 to 3 Tablespoons unsalted butter, room temperature
1-1/4 cups whole milk
1 cup dark brown sugar, firmly packed
1-1/2 cups Buckwheat honey
4 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground fennel seed
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch freshly ground black pepper
2 Tablespoons very finely chopped candied ginger
1 large egg, room temperature
1 large egg yolk, room temperature


Preheat the oven to 250°. Butter two large (9 1/4 x 5 1/4 X 2 1/2) loaf pans, line the bottom with parchment paper and butter the parchment. EVERYTHING MUST BE WELL-BUTTERED OR IT WILL STICK. Set aside.

Heat the milk, sugar and honey in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and set aside until slightly cooled.

In the bowl of a heavy duty mixer fitted with the paddle attachment combine flour, baking soda, fennel seed, salt, cinnamon, cloves, ground ginger and pepper. In two batches, add the tepid honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined. Add the egg and egg yolk and beat on medium speed until well blended.

Pour the batter into the prepared loaf pans, dividing the batter evenly and not filling the pans more than half full. Transfer to the heated oven and bake until a skewer inserted into the center comes out clean, 2 to 2 1/2 hours. (Watch the last 30 to 45 minutes, and cover with aluminum foil if the bread starts to become too dark).

Remove the loaves to a rack to cool slightly. Turn the loaves out of the pans and remove the parchment paper. Slice each loaf into 10 slices. The bread keeps well very tightly wrapped in plastic wrap for up to 1 week.
Tips

Serve with honey-sweetened whipped cream.

[Kitchen Witch]

Honey Gingerbread
- Makes 2 loaves -


1 cup butter or margarine, softened
1-1/2 cups honey, divided
1 egg
2-1/2 cups flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 cup boiling water


Preheat oven to 350°F. Grease two 8-1/2 x 4-1/2-inch loaf pans. In a bowl, cream together butter and 1/2 cup honey. Mix in egg. In a medium bowl, blend together flour, ginger, baking soda and cinnamon. In a small bowl, blend remaining 1 cup honey with boiling water. With mixer running, add 1/3 dry mixture to creamed butter mixture. When dry mixture is incorporated completely, add 1/3 liquid mixture. Continue adding ingredients in batches, alternating the dry and liquid. Turn batter into prepared pans, dividing equally. Bake until a toothpick inserted into center comes out clean, 40 to 50 minutes.

[Kitchen Witch]

HONEY PINEAPPLE PORK CHOPS

Six 8-oz. Pork Chops
1/2 cup Honey
1 Tbs. Dijon Mustard
8 1/2-oz. can Sliced Pineapple (reserve syrup)
1/4 cup Pineapple Syrup

Pre-heat the oven to 350-F degrees. In a small mixing bowl, blend together the honey, mustard, and 1/4 cup reserved pineapple syrup. Place the pork chops in a single layer in an oven-proof baking dish, and pour a bit of the syrup-honey-mustard mixture over the top of each chop. Bake for 90 minutes, or until the desired degree of doneness is achieved. About 5 minutes prior to serving, place a pineapple slice on top of each piece of meat, and return dinner to the oven in order to warm the fruit. Serve warm; this dish is great with either rice or potatoes.

[Kitchen Witch]

HONEY MUSTARD POTATOES

4 large Potatoes -- about 2 pounds
1/2 cup Dijon Mustard
1/4 cup Honey
1/2 teaspoon Thyme -- dried, crushed
Salt -- to taste
Pepper -- to taste

Peel potatoes and cut each into several small pieces. Cover potatoes with salted water in large saucepan and bring to a boil over medium-high heat. Cook potatoes 10 - 15 minutes or until just tender. Drain and set aside. Combine mustard, honey and thyme in a mixing bowl, then mix potatoes with honey-thyme mustard, tossing lightly until evenly coated. Arrange potatoes on a baking sheet prepared with nonstick cooking spray. Sprinkle potatoes with salt and pepper to taste. Bake at 375 degrees F for 20 minutes or until potatoes begin to brown around edges.