Hey Honey.....................

Okay - I’ve got your attention! LOL -

How about using HONEY in your recipes!

Honey Whole Wheat Bread

6 cups white flour
2/3 cup honey
9 cups whole wheat flour
1/3 cup molasses
3 cups warm water
2/3 cup margarine or butter
4 Tbsp yeast
6 tsp salt
1 1/2 cups milk

Mix white and whole wheat flour together. In large mixing bowl, stir yeast into warm water. Set aside. Scald milk, then add honey and molasses. Melt margarine or butter and add to mixture. Cool. Stir salt into milk mixture. Add milk mixture to yeast. Slowly add flour, stirring either with wooden spoon or electric mixer. Turn onto floured board and knead, adding remaining flour. Place in large greased bowl. Let rise until double in size. Divide into 4 loaves. Place in greased pans and let rise for one hour. Bake at 350° for 30 to 35 minutes. Brush tops with melted butter. Makes 4 loaves.

Honey Egg Bread

1/4 cup warm water
2 eggs
1 pkg dry yeast
1/8 cup soft butter
3/4 cup warm milk
3 1/2 - 3 3/4 cups sifted flour
1/8 cup honey
Egg yolk
1 1/2 tsp salt
Sesame seeds

In large mixing bowl dissolve yeast in water. Stir in milk, honey and salt. Add eggs, butter, 1 3/4 cups flour, mix with spoon. Continue adding flour until soft dough is formed. Turn onto floured board. Knead in remaining flour until dough is smooth. Place in greased bowl, turning dough once to coat. Cover. Let rise in warm place until doubled. Punch down. Let rise again until doubled. Divide dough into three 14-inch long rolls. Braid loosely. Pinch ends together to fasten braid. Place on greased baking sheet, cover and let rise until almost doubled. Brush braids with glaze of egg yolk and 2 Tbsp water. Sprinkle with sesame seeds. Bake 30-35 minutes at 425° Makes 1 loaf.


1 lb Package of Phyllo (or Fillo)
4 cups walnuts (finely chopped)
1 cup sugar
1 1/2 tsp. Cinnamon
2 sticks butter
1/4 cup honey
1 1/4 cups sugar
1 1/4 cups water
1 lemon rind (cut in chunks) (or a few squeezes of Real lemon juice)
1 cinnamon stick
4 or 5 whole cloves

Melt butter. Mix chopped nuts, sugar and cinnamon. Brush a 13"x9"x2" glass-baking dish with melted butter; sprinkle bottom with cinnamon. Place 3-4 sheets of phyllo on bottom of pan (trim or fold corners as necessary), brush with melted butter, sprinkle nut mixture on top. Repeat process using only 2 sheets of phyllo per layer*, finish with a layer of phyllo only and brush once more with butter.

Cut halfway through the dessert at a diagonal in either direction to form diamonds. Bake at 300° for 15 minutes, then at 325° for 60 minutes or until golden brown.

While Baklava is baking, combine all ingredients for the syrup in a heavy-bottomed saucepan (to prevent burning) keep a careful eye on mixture and stir frequently. Boil for 10 minutes; remove rinds and cloves and let cool for 10 minutes.

Carefully drizzle sparingly over the Baklava immediately after removing from the oven, being careful not to let the dessert get soaked. We usually reserve the equivalent of one ladle. When you run out of nut mixture, use either a sugar/cinnamon mix or straight cinnamon. Cool, cut completely through and enjoy!

Honey Butter Spread

1/2 cup softened butter
1/3 cup honey

Blend butter and honey. Keep refrigerated.

Barbecue Sauce

1 onion, finely chopped
1/4 cup honey
1/2 cup butter
1/4 cup brown sugar
1 6 oz. can tomato paste
1 clove garlic
1 cup water
1 Tbsp salt
1/2 cup Worcestershire sauce
10-12 drops hot pepper sauce
1/3 cup lemon juice

Sauté onion in butter in skillet, until transparent but not brown. Add remaining ingredients. Simmer on low heat 1 - 1-1/2 hours. Makes about 1-1/2 pints. Maybe refrigerated up to 3 weeks. Great for chicken, pork chops, ribs.

Honey Dijon Marinade

Use equal parts honey and Dijon mustard. Spread over chicken when baking or grilling.

Mandarin Pork

1 cup soy sauce
1 Tbsp ginger
1/2 cup vegetable oil
1 Tbsp dry mustard
1 garlic clove, minced
2 pork tenderloins
3 Tbsp honey

Combine soy sauce, oil, garlic, honey, ginger, and mustard. Place tenderloins in a baking dish or bowl and pour marinade over pork. Refrigerate, turning occasionally, for 24 hours. Remove from marinade and grill until well done, about 30 - 45 minutes. Turn meat as it browns. Brush remaining marinade over potatoes and cook for a great side dish.

Barbecue Spareribs

4 lb. Spareribs
1 cup honey
1/2 cup chopped onion
1/2 tsp salt
2 cloves garlic
1 tsp prepared mustard
1 1/2 cup ketchup
1/2 tsp black pepper
2 Tbsp vinegar
2 Tbsp steak sauce

Cut spareribs in serving size portions. Simmer in enough water to cover, plus 2 teaspoons salt for 1/2 hour. Mix remaining ingredients and cook over low heat for 5 - 7 minutes. Drain liquid and place ribs in baking pan. Pour sauce over ribs and bake at 400° oven for 40 - 45 minutes or until tender. Baste every 10 minutes. Serves 6.

Strawberry Float

1 quart milk, chilled
1/4 tsp almond extract
6 Tbsp honey
1 quart vanilla ice cream
2 cups crushed fresh strawberries

Combine all ingredients and blend at medium speed for 1 minute. Serve in tall glasses garnished with scoops of ice cream.

Cocoa Shake

1 cup milk
1/3 cup instant cocoa mix
1 cup vanilla ice cream, softened
1 Tbsp honey

Place all ingredients in blender and blend at high speed about 30 seconds. Makes 1 pint.

Honey Glazed Carrots

1/4 cup honey
1/4 cup butter or margarine
1/4 cup bourbon whiskey or apple juice
1/4 cup water
16 oz package baby carrots (about 3 1/2 cups)

In medium saucepan over high heat, bring honey, butter, bourbon and water to a boil. Add carrots. Reduce heat and simmer, stirring occasionally, for 10 minutes, or until liquid is reduced to a glaze and carrots are tender.

Honey Dijon Carrots

6 large carrots
1/4 cup Dijon mustard
1/4 tsp salt
1/2 cup honey
1/4 tsp pepper
2 Tbsp chopped chives
1/4 cup butter
Parsley for garnish

Wash, pare and slice carrots. Cook in boiling salted water until crisp-tender and drain. In a small saucepan combine butter, seasonings, mustard, honey and chives. Cook, stirring until well blended, about 3 minutes. Mix sauce gently with carrots, heat. Garnish with parsley and serve. This is a popular family dish year round, but especially around the holidays. Serves 6

Party Punch

1 1/4 cup honey
1 cup lemon juice
2 cups boiling water
4 cups cranberry juice cocktail
2 cups orange juice
1 quart ginger ale

Dissolve honey in boiling water. Chill. Combine all remaining ingredients except ginger ale. Chill. Before serving, add ginger ale. Makes 20 servings.

Bee-Pure Hot Toddy

(Drink of choice when my wife feels she?s getting a cold, or anytime the cold winters of Wisconsin get to you!)
2 shots of your favorite brandy
3 teaspoons of honey (or a generous “squeeze” of your honey bear)
1 tea bag of your favorite tea
1 teaspoon lemon juice
1 teaspoon sugar

Place all the above ingredients into a large mug and add boiling water, let the tea steep until it is the desired strength and remove the tea bag. Now settle down to a good book or take it to bed with you. No driving and drinking!

BBQ Smoked Chicken Wings

This is a perfect recipe for game day. If you don’t have a smoker, just grill the wings, covered over a low fire. Lower the grate when they are done to crisp the skin.

3 lbs. chicken wings
3 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
1 tbsp honey
1 scant cup BBQ sauce (non-smoky)

To marinate the wings, trim off the tips of the wings, reserving them for stock. If desired, cut each wings in half at the joint. Combine the mustard, Worcestershire sauce, honey & BBQ sauce in a container large enough to hold all the wings. Toss the wings into the marinade, stir to make sure they’re well coated with the marinade, cover, and marinate in the refrigerator for at least 1 hour, or for as long as overnight.

To cook the wings, spread them on a rack in the smoker, and smoke them for 1 hour, adding soaked chips as you see the smoke dying down. (We added more chips 3 times during the hour the wings were smoking.) When the wings are done, remove the water pan, lower the rack as close to the coals as possible, and crisp the wings over the hot fire. These are best served hot, but they are also good at room temperature.

Honey Coated Crunchy Chicken Fingers

1 lb skinless, boneless chicken breasts
1/4 cup honey (slightly warmed)
1/4 cup water
1 cup crushed corn flakes

Preheat oven to 425; Spray baking sheet with vegetable spray.

Cut chicken breasts crosswise into strips 3/4 inch wide. In small bowl combine honey and water. Put corn flakes on a plate.

Dip chicken strips in honey mixture then coat with corn flakes crumbs. Put on prepared baking sheet. Bake for 10 minutes, or until cooked at center, turning chicken over at halfway point.

Serves 4

Honey Lime Mesquite Chicken

This tantalizing grilled chicken is marinated with sweet, tangy lime and smoky flavors. Serve with grilled vegetables.

1 package McCormick® Grill Mates® Mesquite Marinade
Juice of 1 lime
1/4 cup oil
1 tablespoon honey
2 pounds bone-in chicken parts

  1. Combine Mesquite Marinade with lime juice, oil and honey in a self-closing plastic bag or shallow dish.

  2. Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer for extra flavor.

  3. Lightly grease grill rack. Remove chicken from marinade. Discard remaining marinade. Grill chicken until done, turning occasionally.

Makes 6 servings

Honey-Glazed Chicken Breasts

6 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 teaspoon salt

  1. Heat oven to 375 F. Grease rectangular pan, 13x9x2 inches. Place chicken in pan. Mix remaining ingredients; pour over chicken.

  2. Cover and bake 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Makes 6 servings

Asian Grilled Pork Tenderloin

2 pork tenderloins (about 3/4 lb. each)
Chopped fresh cilantro, for garnish
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 Tablespoons olive or vegetable oil
3 cloves garlic, finely chopped
1 Tablespoon curry powder
1 Tablespoon grated fresh ginger
1/2 teaspoon ground black pepper

In a small bowl, combine soy sauce, honey, lime juice, oil, garlic, curry powder, ginger and black pepper; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight.

Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes.

Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.

For a vegetarian version, replace pork with 1-1/2 pounds of extra firm tofu, cut into 1/2-inch slices; marinate as directed. Grill over medium coals 6 to 8 minutes, turning once.

Caribbean Chicken with Honey Pineapple Sauce

  • Makes 4 servings -

4 boneless, skinless chicken breasts

1/2 cup honey

1/4 cup Dijon mustard

2 Tablespoons pineapple juice

1 teaspoon sesame seeds

1/2 teaspoon lemon juice

Rinse chicken breasts under cold water and pat dry with paper towels. Combine remaining ingredients in small saucepan; heat over medium heat about 5 minutes or until mixture simmers. Do not boil. Remove sauce from heat and keep warm. Dip each chicken breast in sauce; place in baking pan coated with nonstick cooking spray. Bake at 325°F 15 to 20 minutes or until chicken is no longer pink in center. Spoon sauce over chicken.

Honey Flans
An elegant make-ahead dessert, these custards sing with faint floral notes and sweet honey. Flans release like a dream if you let the custard cups stand in 1 inch of warm water for 3 to 5 minutes before unmolding.
• Yield: Makes 6 servings

• 1/2 cup sugar
• 7 tablespoons honey (such as orange blossom), divided
• 1 (14-oz.) can sweetened condensed milk
• 1 cup milk
• 3 large eggs
• 1 large egg yolk
• 1/4 teaspoon kosher salt

  1. Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins.
  2. Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.
  3. Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.

Honey-Roasted Carrots

• Yield: Makes 4 to 6 servings
• 2 pounds baby carrots with tops
• 2 teaspoons olive oil
• 3 tablespoons butter, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 shallot, finely chopped
• 2 tablespoons bourbon OR apple juice
• 2 tablespoons honey
• 1 tablespoon chicken broth or water
• 1/2 teaspoon chopped fresh thyme

  1. Place a small roasting pan in oven. Preheat oven and pan to 500°.
  2. Cut tops from carrots, leaving 1 inch of greenery on each carrot.
  3. Stir together olive oil and 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.
  4. Meanwhile, melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat. Add shallot; sauté 1 minute. Remove from heat, and stir in bourbon and next 2 ingredients. Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook 5 minutes or until mixture is syrupy.
  5. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.

Honey-and-Soy-Lacquered Ribs
Bake these sweet and spicy ribs up to 2 days ahead. Then simply reheat and broil before serving.
• Yield: Makes 6 to 8 servings

• 2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground pepper
• 1/2 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons Asian chili-garlic sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon butter
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger

  1. Preheat oven to 325°. Rinse slabs, and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off. (This will make the ribs more tender.) Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place slabs on a jelly-roll pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone.
  2. Bring honey and next 6 ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl.
  3. Remove slabs from oven. Increase oven temperature to broil on high. Carefully remove slabs from foil; place on a foil-?lined baking sheet. Brush each slab with 3 Tbsp. honey mixture.
  4. Broil 5 to 7 minutes or until browned and sticky. Brush with remaining honey mixture.

Pineapple Upside-Down Cake

Yield: 10 servings.

1/3 cup reduced-calorie margarine
3/4 cup firmly packed brown sugar
1/3 cup chopped pecans
1 (15 1/4-ounce) can sliced pineapple in juice

1/2 (18.25-ounce) package reduced-fat yellow cake mix
1/4 cup plus 2 tablespoons egg substitute
1/3 cup water
7 maraschino cherries with stems

Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine. Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.

Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter. Place cherries in centers of pineapple rings.
Nutritional Information

Grilled Salt-and-Pepper Chicken Wings
Broiler option: Broil on a foil-lined jelly-roll pan 8 inches from heat 20 minutes or until done, turning halfway through.

• 2 pounds chicken wings
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Desired Honey Drizzle:
• Cider Vinegar-Brown Butter Honey Drizzle
• Horseradish-Honey Mustard Drizzle
• Cracked Pepper-Rosemary Honey Drizzle
• Chili-Lemon Honey Drizzle

Preheat grill to 350° to 400° (medium-high) heat. Toss together wings and oil in a large bowl. Sprinkle with salt and pepper; toss to coat. Grill wings, covered with grill lid, 25 to 30 minutes or until skin is crisp and wings are done, turning occasionally. Toss with desired Honey Drizzle.