Honey recipes

September 15, 2008

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.