HONEY-KISSED PEARS- 1 can pear halves with juice or syrup
- 1 cinnamon stick
- 1/2 tsp grated orange peel
- 1 tbsp raisins or dried cranberries
- 1 tbsp brandy (optional)
- 1 cup honey
- 1 tsp vanilla extract
Drain pear halves and set aside, reserving liquid.
Place pear liquid in small saucepan; add cinnamon stick and orange peel. Bring mixture to a boil over medium hear. Simmer for 10 to 15 minutes or until liquid is reduced.
Stir in raisins and brandy, if desired; simmer one minute more. Remove from heat; stir in honey and vanilla. Let cool. Remove cinnamon stick.
To serve, divide pears between serving plates and spoon honey glaze over pears.
HONEY SWEET 'N SOUR WINGS
Makes 1 1/2 pounds (18 to 24 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 tsp garlic salt
- 1/2 tsp bottled hot pepper sauce
- 1 1/2 lb 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 350 F for 12 to 15 minutes or until wings are glazed with sauce.
BEE NUTTY CHOCO-CHIP COOKIES
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/2 cup butter or margarine
- 1/4 cup packed brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 cups flour
- 1/2 tsp each baking soda and salt
- 1 cup chocolate chips
- 1/2 cup coarsely chopped roasted peanuts
Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy.
Add egg and vanilla; mix thoroughly.
Combine flour, soda and salt; mix well. Stir into peanut butter mixture.
Stir in chocolate chips and peanuts.
Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350 F for eight to 10 minutes or until lightly browned.
Remove to rack and cool.
BEE-SWEET BANANA BREAD
- 1/2 cup honey
- 1/3 cup butter or margarine
- 1 tsp vanilla
- 2 eggs
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup mashed ripe bananas
- 1/2 cup chopped walnuts
Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition,
Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts.
Spoon batter into greased and floured 9x5-inch loaf pan.
Bake in heated 325 F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.
CINNAMON HONEY BUNS
Makes 6 servings (12 buns)
- 1/4 cup butter or margarine, softened and divided
- 1/2 cup honey, divided
- 1/4 cup chopped toasted nuts, optional
- 2 tsp ground cinnamon;
- 1 (1 lb) loaf frozen bread dough, thawed as package directs
- 2/3 cup raisins
Grease 12 muffins cups with 1 tbsp butter.
To make honey-nut topping, mix together 1 tbsp butter, 1/4 cup honey and chopped nuts, if desired. Place 1 tsp of mixture in each muffin cup.
To make honey-cinnamon filling, mix together remaining 2 tbsp butter, remaining 1/4 cup honey and cinnamon.
On floured work surface, roll bread dough to form a rectangle 8x18 inches. Spread honey-cinnamon filling evenly over dough.
Sprinkle evenly with raisins.
Starting with the long side, roll dough into a log. Cut log into 12 pieces about 1 1/2 inches wide. Place each piece of dough into a prepared muffin cup with cut side up.
Set muffin pan in a warm place and allow dough to rise for 30 minutes. Place muffin pan on a foil-lined baking sheet to catch drips.
Bake at 375 F 20 minutes until buns are golden brown. Remove from oven and cool in pan for five minutes. Invert muffin pan to remove buns.