Recipes

14.  Holiday Honey Caramels (NEW!)

13.  Nut & Honey Topping  (NEW!)

12.  Crunchy Honey-Yogurt Breakfast Parfait

11.  Honey Cornbread

10. Gingerbee Cookies

9. No Bake Peanut Butter Candy (DBF Favorite)

8. Fruit Honey Smoothie  (DBF Favorite)
7. Bit-O-Honey Popcorn
6. No Bake Honey Energy Bars
5. Honey Hydrator
4. Strawberry Chocolate Tart
3. Peanut Butter & Honey Cookies
2. Cucumber Honey Eye Nourisher
1. Tailgate Tenderloin

All recipes originally published by The National Honey Board unless otherwise noted.

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14.  Holiday Honey Caramels
1 cup butter (no substitutions)
2 cups honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
finely chopped almonds, optional
You also will need a candy thermometer.

Line bottom and sides of 9-inch square pan with plastic wrap; set aside.  Melt butter in medium sized heavy saucepan over medium-high heat.  Add honey, cream and brown sugar, mix will.  Cook over medium-high heat until mixture comes to boil, stirring freqently.  Reduce heat to medium and continute boiling, stirring frequently, until candy thermometer registers 250*F to 255*F, about 45 minutes.  Remove from heat and stir in vanilla; pour into prepared pan.  Let cool completey in refrigerator before cutting into intividual caramels with very sharp knife.  Roll in chopped nuts or coconut if desired, and wrap each individually in clear plastic wrap.  Store tightly wrapped in refrigerator up to 1 month.. Caramels will be soft at room temperature and firm if kept chilled.


Prep Time: 15 minutes                  Bake Time: 50 minutes
Suggestion:  Drop one into a cup of hot coffee or tea or enjoy this delicious treat on its own.

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13.  Nut & Honey Topping
1/3 cup each of 3 different types of unsalted nuts, such as
      hazlenuts, almonds, pecans, walnuts or cashews
1/3 to 1/2 cup honey 

Sterilize a half-pint wide mouth jar.  Layer one type of nut in jar and cover with a layer of honey.  Repeat layers twice.  Tightly close jar with lid.

Variations:  Use just one type of nut or or as many as you want.  Try different size jars or maybe a fancy shaped one.  This item is a big hit in honey gift baskets or simply use a ribbon to tie a dipper to the lid and you have a great gift by itself.

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12.  Crunchy Honey-Yogurt Parfait

1 large banana, sliced, divided

1/3 cup honey, divided

1/2 cup plain yogurt, divided

1/2 cup crunchy granola, divided

Reserve several slices of banana for garnish.  Layer 1 tablespoon of honey, 1/4 of the pre-sliced banana, 2 tablespoons of yogurt, 2 tablespoons granola, 1/4 of the sliced banana, 2 tablespoons yogurt, 1 tablespoon honey, 1 tablespoons granola in parfait glass (just for looks).  Repeat for the second parfait.  Garnish with reserved banana and honey.  (Or if looks don't matter, you could just mix it all together.)

Nutrition: Calories 408, Total Fat 9.4, Protein 7.6, Cholesterol 4mg, Carbs 80, Sodium 47, Dietary Fiber 4

Makes 2 servings

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11. Honey Cornbread

1 cup each yellow cornmeal and all-purpose flour

2 tsp baking powder

1 tsp each baking soda and salt

1 cup milk

1/4 cup honey

1 egg

2 Tbs cooking oil

In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt.  In a small bowl, whisk together milk, honey, egg and oil.  Add to flour mixture; stir until just combined.  Pour batter into a well greased 8x8 inch baking pan.

Bake at 350* for 25-30  minutes or until a toothpick inserted near the center comes out clean.  Serve warm.

Makes 9 servings.

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10. Gingerbee Cookies

1 1/2 cups honey                       2 tsp baking powder

3/4 cup butter, softened             1 Tbs ground ginger

1 egg                                         1 Tbs cinnamon

5 cups AP flour                          1 tsp ground cloves

In large bowl, cream honey and butter ntil light and fluffy.  beat in egg.  Add flour, baking powder, ginger, 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 frig.  Dust work surface and dough with flour.  Roll out dough to 1/4 inch thick.  Cut into desired shapes using cookie cutter; transfer to well greased baking sheet.  Repeat with remaining dough from frig.

Bake at 350* for 10-12 minutes.

Makes about 3 dozen cookies.

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9. No Bake Peanut Butter Honey Candy

Call it candy, a cookie or just a snack.  It's healthy, easy and yummy.  If you like peanut butter and honey mixed together, you'll definitely like these.

1/2 cup honey                 1 cup raisins
1/2 cup peanut butter      1 cup pecans
1 cup dry milk

Variations: Add dried cranberries, walnuts, sunflower seeds, oatmeal, chocolate chips, golden raisins for color.  Have fun, get creative.

Blend honey and peanut butter together in a bowl. Gradually add dry milk, mixing well.  Mix in raisins and nuts.  Shape into a log, chill and cut into 1/2 inch slices to serve.  I also tried rolling it into balls and mashing them, this way they turned out like cookies.

When mixing the first 3 ingredients, it may help to microwave them for 20-30 seconds, it will make the peanut butter easier to stir.  These are good at either room temperature or refrigerated.  If they are cold, it makes them chewier; a little extra honey makes them softer.

Published by Emery-Adventist Hospital

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8. Fruit Honey Smoothie

1 cup frozen strawberries

1 banana

1/3 cup honey

1 cup skim or nonfat milk

1/2 cup vanilla low-fat yogurt (flavored ok too)

In a blender, combine all ingredients; process until smooth.  Makes 2 large servings.

Calories 332, protein 9, carbs 76, fat 2, calcium 281, sodium 110

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7. Bit-O-Honey Popcorn

Prepare enough popcon to fill a 9x13" dish.  Spray with Pam.
1/2 c honey
1/2 c light corn syrup
1 c sugar
1 tsp vanilla
1 c peanut butter
1 c toasted nuts (almonds, cashews, pecans, your choice) optional

Remove any unpopped kernels and set popcorn aside.  On medium to high heat cook sugar, honey and light corn syrup til it begins to boil.  Remove from heat, add peanut butter, vanilla and nuts.  Be careful, mixture is hot.  Stir until smooth.  Pour over popcorn and gently stir until all is coated and press into pan.  Allow to cool (if you can wait that long).

Thanks to our bee friend, Lisa Kesler for sharing this recipe with us.  It's yummy and tastes like bit-o-honey.   Try variations like adding more nuts, maybe all three kinds and maybe some chocolate chips.

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6. No Bake Honey Energy Bars

Tired of getting the store bought granola bars? Try these instead.

2/3 c honey

3/4 c creamy or chunky peanut butter

4 c granola mix

In a 4 cup microwave safe container, microwave honey at HIGH (100% power) for 2 to 3 minutes or until the honey boils.  Stir in peanut butter, mix until thoroughly blended.  Place granola in large bowl.  Pour honey mixture over granola and combine thoroughly.  Press firmly into 13x9x2 inch baking pan lined with wax paper (for easy removal).  Let stand until firm.  Cut into bars.

Makes 36 bars.  Calories 87, carbs 14, fat 3.2, protein 2.2, sodium 48

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5. Honey Hydrator

Honey is a great source of carbohydrates.  Carb consumption prior to, during and after exercise improves performance and speeds the recovery of muscles.

1/2 c honey

1/2 tsp lite salt

2 c orange juice

5 1/2 c water

Combine ingredients.  Using lukewarm water will aide in disolving honey.  Then cool.

Makes 8 servings, 8 oz each.  Calories 75, carbs 21, potassium 85

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4. Strawberry Chocolate Tart

1 2/3 c slivered almonds, toasted

1/4 c margarine or butter, cut into pieces

3 Tbs sugar

1 egg yolk

1/2 c honey

1/2 c unsweetened cocoa powder

1 tsp warm water

1 pint strawberries, sliced

Place toasted almonds in food processor, process until finely ground.  Add margarine, sugar and egg yolk; process until dough forms a ball.  Chill 1 hour.  Spray 9" tart pan (with removable bottom) generously with nonstick cooking spray.  Press dough into bottom and up sides of tart pan.  Dough will be sticky.  Bake at 350* for 12 to 15 minutes, until shell is golden brown.  Remove from oven and cool.

In small bowl, whisk together honey, cocoa powder, orange peel and warm water.  To assemble tart, spread chocolate filling into cooled tart shell.  Arrange sliced strawberries in overlapping rings to cover.  Refrigerate until ready to serve.

Makes 8 servings.

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3. Peanut Butter & Honey Cookies

1 stick butter or margarine

1/4 c brown sugar

6 oz honey

1 egg at room temperature

1 c peanut butter (crunchy or regular)

1  3/4 c all purpose flour

Optional: Sprinkle with sugar before baking.

Preheat oven to 350*

In large bowl, cream butter with sugar until light and fluffy.  Slowly pour in the honey, beating continuously.  Beat in the egg and the peanut butter and mix well.  Using a large metal spoon, fold in the flour.

Spoon onto baking sheet, spaced well apart, and press flat.  Bake 10-13 minutes. 

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2. Cucumber Honey Eye Nourisher

1/2 tsp chamomile tea

2 tsp cucumber, peeled with seeds removed

1 tbs aloe vera gel

1/2 tsp honey

Steep chamomile tea in boiling water.  Set aside to cool.  In food processor or blender, combine cucumber, aloe vera and honey.  Blend on low setting.  Add tea.  Blend until smooth.

Apply gently under eyes using finger.  Store in glass dish covered with plastic wrap in refrigerator for up to one week.  Best applied chilled.  Makes 4 treatments.

Benefits:  Reduces puffiness, cools and refreshes contours under eyes.

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1. Tailgate Tenderloin

1 6-7lb whole beef tenderloin

1/4 c olive oil

2 tbs broiled steak seasoning or seasoned salt

1 tbs black pepper

1/2 c honey

1 c ketchup

1/4 c Worcestershire sauce

1/4 c soy sauce

Trim fat from beef tenderloin.  Slice meat into 1/8 to 1/4 inch slices and place in large mixing bowl, coat slices with olive oil.  Sprinkle with steak seasoning and black pepper to cover all slices.  Refrigerate for 1 to 2 hours. 

In separate bowl, mix together honey, ketchup, Worcestershire sauce and soy sauce.  Add the mix to tenderloin slices and refrigerate overnight. 

Place slices on hot grill and cook 2 to 3 minutes on each side to achieve desired doneness.  If desired, serve on rolls as a pit beef sandwich.

Makes 20 servings