Recipe: Recipes Using Honey (37)
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03-15-2000 -37 Recipes Using Honey
Becky,LA (10:01:28) :
MOM'S GRANOLA
Recipe By : MOM
6 cups old fashion oats
1 cup wheat germ
1 cup powdered milk
1 cup raw sunflower seeds
1 cup sesame seeds
1 cup coconut
1/2 cup almonds -- slivered
1/2 cup pumpkin seeds
1/3 cup oil
1/3 cup honey
1 cup apple juice
Heat oil. honey, and juice.
Mix with other ingredients until moistened.
Spread in 2 (9x13) cake pans.
Bake at 325 degrees for 30 minutes or until light brown.
Stir often.
After mixture is cooled add any of the following: raisins, peanuts, dried fruit, chocolate chips.
Terrytx (09:32:26) : Honey-Apple Cake
1 cup chopped pecans -- divided
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups Golden Delicious apple
Honey Sauce
vanilla ice cream -- optional
Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside.
Beat sugar, oil and honey at medium speed of a mixer until well blended. Add eggs, 1 at a time, beating just until blended.
Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans and apple. Spoon over pecans in pan.
Bake at 350 degrees for 55-60 minutes. Cool in pan on wire rack 15 minutes; remove from pan and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool.
Heat remaining Honey Sauce; serve with cake and, if desired, ice cream.
To make Sauce: Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
Source: Southern Living-Sept/99
Terrytx (09:31:30) : Honey Ice Cream
2 quarts half-and-half
1 1/2 cups honey
2 tablespoons vanilla extract
Stir together all ingredients, and pour into freezer container of a 1-gal. electric freezer. freeze according to manufacturers directions. Pack with additional ice and rock salt, and let stand 1 hour before serving.
Source: Southern Living-Sept/99
Yield: 3 quarts
Terrytx (09:17:40) : Honey Grilled Chicken Breast
Recipe By :Parade Mag.-5/16/99
Serving Size : 6
Marinade
1/4 cup fresh orange juice
3 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
salt and ground black pepper -- to taste
6 (4-6oz) boneless skinless chicken breast halves -- rinsed & patted dry
1. Combine all the marinade ingred. in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for 4 hours or overnight, turning occasionally. Bring to room temp. before grilling.
2. Grill the chicken over hot coals, 3" from the heat source, for 4-5 min per side or until cooked through. Remove to a plate and let sit 5 min before serving.
Terrytx (09:15:43) : Honey Masala Chicken
Recipe By :World Wide Recipes
1 small broiler chicken, or 2 Cornish game hens,
skinned and halved or quartered
1 Tbs (15 ml) minced ginger
1 Tbs (15 ml) minced garlic
1 recipe quick garam masala (see below)
1 tsp (5 ml) salt
1 cup (250 ml) yogurt
1/2 cup (125 ml) honey
1/4 cup (60 ml) sesame seeds
Make 2 or 3 slashes 1/4 inch (5 mm) deep, in the chicken pieces. In a
small bowl mix the ginger, garlic, garam masala, and salt and rub this
mixture into the chicken. Place the chicken pieces in a bowl or
plastic and coat them with the yogurt. Refrigerate for at least 1
hour and as much as 24 hours. Scrape off the yoghurt and bake in a
single layer on a baking sheet in a preheated 350F (180C) oven for 30
to 40 minutes. Drizzle the honey over the chicken and sprinkle with
the sesame seeds. Place approximately 3 inches (8 cm) under the
broiler for 3 to 5 minutes, until browned. Serves 2.
Quick Garam Masala
1 Tbs (15 ml) ground cardamom
1 tsp (5 ml) ground cumin
1/2 tsp (5 ml) ground coriander
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly ground black pepper
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground nutmeg
Combine the ingredients in a small bowl. Makes about 2 tablespoons
(30 ml).
Terrytx (09:14:42) : Honey Lemon Chicken
Recipe By : Shared by RobinTShaw, Fast_Frenzy, Nov. 1998
1/4 cup flour
1/2 teaspoon salt
4 boneless & skinless chicken breasts
1/2 cup butter -- melted
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
Preheat oven to 350F. Combine flour and salt and dip chicken in mixture to
coat. Arrange chicken in baking dish. Pour butter over. Bake 30 minutes.
Mix remaining ingredients and pour over chicken. Bake 30 more minutes,
basting often.
Terrytx (09:13:12) : Honey and Soy Glazed Salmon
From ``Edgewood Eats,'' A Collection of Recipes from the Auxiliary of
the Edgewood Center for Children and Families (1997). You may
substitute tuna or boneless, skinless chicken breast halves for the
salmon, adjusting cooking time as necessary. -- The San Francisco
Chronicle
-- 2 tablespoons honey
-- 2 tablespoons soy sauce
-- 1 1/2 tablespoons fresh lime juice
-- 2 teaspoons Dijon mustard
-- 1 tablespoon water
-- 2 teaspoons vegetable oil
-- 2 salmon fillets, 6 ounces each
Whisk together the honey, soy sauce, lime juice,
mustard and water.
Heat the oil in a nonstick frying pan over medium-high heat until hot
but not smoking. Add the salmon and cook for 2 to 3 minutes on each
side, or until golden and just cooked through. Transfer the salmon to
plates.
Add the honey mixture to the frying pan and simmer, stirring, for 1
minute. Pour over the salmon.
Serves 2.
Terrytx (09:10:27) : Honey-Lime Fruit Salad
Recipe By :Taste of Home-June/July/98
Serving Size : 2
1 1/2 cups torn salad greens
1 (11oz) can mandarin oranges -- drained
1 small red apples -- sliced
3 tablespoons limeade or lemonade concentrate
3 tablespoons honey
3 tablespoons veg oil
1/2 teaspoon poppy seeds
On salad plates, arrange the greens, oranges, and apples. Combine remaining ingred. in a bowl; whisk until smooth. Pour over salad.
Terrytx (09:09:25) : Honey Sesame Tenderloin
Recipe By :HEB
August, 1997
1 pound pork tenderloin
1/2 cup soy sauce
2 cloves garlic, minced
1 teaspoon dry ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons sesame seed
1) Combine soy sauce, garlic, ginger, and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature or overnight in refrigerator.
2) Remove pork from marinade; pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork well in honey mixture, coating well; then roll in sesame seed.
3) Roast in a shallow pan at 400 for 20 to 30 minutes, until meat thermometer inserted registers 160. Remove to serving platter, slice thinly to serve.
Terrytx (09:04:14) : Honey-Mustard Chicken Sandwiches
Serving Size : 4
1/3 cup honey
1 tablespoon sliced green onions
1/2 teaspoon dried tarragon
3 tablespoons Dijon mustard
4 boned and skinned chicken breast halves
4 lettuce leaves
4 slices tomato
1 avocado, pitted, cut into slices
4 Kaiser rolls, split
1. Heat grill. In small saucepan, combine honey, onion, tarragon and mustard; blend well. Bring to a boil. Reduce heat to low; simmer about 5 min. or until slightly thickened.
2. When ready to grill. place chicken on gas grill over med heat or on charcoal grill 4-6" from med. coals. Cook 15-18 min. or until chicken is fork-tender and juices run clear, turning once and brushing occasionally with mustard mixture.
3. Layer lettuce, chicken, tomato and avocado slices in each roll.
We like this with a slice of Swiss or Monterey Jack cheese.
NOTES : To broil, place food on broiler pan and broil 4-6" from heat using times as above as a guide.
Terrytx (09:03:25) : Honey Mustard Pork Chops
Serving Size : 4
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh or 1/4 tsp dried tarragon
1 teaspoon cider vinegar
1/2 teaspoon white Worcestershire sauce
dash onion powder
4 (about 1 lb) pork butterfly loin chops -- 1" thick
Heat coals or gas grill. Mix all ingred except pork. Cover and grill pork 4-5" from med heat 14-16 min., brushing occasionally with honey mixture and turning once, until no longer pink in center.
Terrytx (09:02:38) : Honey Mustard Chicken
1 tablespoon olive oil
1/3 cup Dijon mustard
3 tablespoons honey
1/2 teaspoon curry powder
1/2 teaspoon dried tarragon
8 boneless skinless chicken breast halves
Blend all ingred. except the chicken. Arrange chicken in a 11x7x2" baking dish coated with nonstick spray. Pour sauce over chicken. Bake at 350 degrees for 35 min. or until chicken is done.
desserts,.MA (05:16:33) : Honey Glazed Chicken
1 large bottle Russian dressing
1 10 oz jar apricot preserves
4 T honey
1 envelope onion soup mix
2 lbs chicken breast, boned and skinned
Preheat oven to 375. Mix first four ingredients in a large bowl. Add chicken, cover and marinate in refrigerator. Bake chicken and sauce in covered baking dish for 45 minutes.
rebecca,.tn (03:54:04) : Honey Mustard Glazed Ham
Combine 1 cup brown sugar; 1/2 cup honey; 2/3 cup beer and 2 tbsp dry mustard in mixing bowl. Score and stud ham with whole cloves. Preheat oven 325 degrees. Brush glaze on ham and baste with remaining glaze every 15-20 minutes. Bake your ham for 2 1/2 hours to 3 hours. Last 20 minutes of cooking time pour whatever is left of glaze!!
Delicious!!!!!
Gina,.Fla (01:53:11) : Gina's Mediterranean Stuffed Cabbage
serves 8
Sauce:
2 T. olive oil
1 large onion, chopped
3 garlic cloves, minced
1/3 c. dark brown sugar
2 T. honey
1 28 oz. can crushed tomatoes
1 14 1/2 oz. can Contadina diced tomatoes w/roasted garlic
1 8 oz. can tomato sauce
1 T. lemon juice
1/2 c. raisins
1/3 c. cranberry-orange Fruitlings pieces
handful Orange Essence Pitted Prunes
Filling:
1 large green cabbage
1 - 1 1/4 lb. ground sirloin
1 egg beaten
4 T. raw rice
1 T. minced shallot
2 T. chili sauce
4 T. water
1 t. salt
1/4 t. black pepper
Remove core from cabbage and separate the leaves carefully. Drop them one by one in a pot of boiling water and blanch for 5 mts. Drain and slip into a pot of cold water to cover.
Making Sauce:
In a large pot, saute onion till translucent. Add garlic and cook 2 more mts. Add sugar and honey and stir to dissolve. Add tomatoes with juice, sauce, lemon juice, and fruits. Cover and simmer while you make the filling.
Filling:
Combine the sirloin, egg, rice, minced shallot, chili sauce, water, salt and pepper and blend well. Place a heaping tablespoon in center of each leaf. Fold sides to cover meat and roll to close. Secure with a toothpick. Ladle some sauce to cover bottom of a 5 qt. corning casserole dish, place bundles carefully in and cover with sauce. Place covered casserole on a cookie sheet and put in 300 oven for 1 1/2 hours to simmer. Can be frozen for later use.
KellyWA (01:19:14) : Honey Lemonade With Frozen Fruit Cubes
Makes 6 servings (28 cubes).
1-1/2 cups lemon juice
3/4 cup honey
9 cups water
28 small pieces assorted fruit
In a pitcher, whisk lemon juice with honey to dissolve. Whisk in water.
Place 1 piece of fruit in each compartment of 2 ice cube trays. Fill each compartment with honey lemonade. Freeze until firm. To serve, divide frozen fruit cubes between glasses; fill with remaining lemonade. Serve in tall glasses.
KellyWA (01:12:22) : Fruit Salad
Makes 6 servings.
2 apples, cored and diced
2 bananas, halved lengthwise, cut into 1-inch pieces
12 dried apricots, quartered
4 pitted prunes, quartered
1/2 cup golden raisins
1/4 cup plain yogurt, or dairy sour cream
2 Tbsp. honey
dash nutmeg
1-1/2 Tbsp. orange juice, or apple juice or orange liqueur
Combine fruits in a medium bowl. Blend yogurt with honey, nutmeg and juice to taste. Gently stir into fruit. Cover and chill thoroughly.
KellyWA (01:07:22) : Honey of a Dressing
1/3 cup red wine vinegar
1/3 cup honey
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon cayenne pepper
Combine vinegar and honey; mix well. Stir in remaining ingredients.
KellyWA (01:02:53) : Honey-Glazed Sweet Potato Chips
Makes 6 servings
2 sweet potatoes, about 1-1/4 pounds, peeled and thinly sliced
2 Tbsp. butter or margarine, melted
2 Tbsp. honey
1/2 tsp. ground cinnamon
Arrange potato slices in a single layer on a lightly oiled baking sheet with sides. Combine butter and honey in a small bowl; drizzle over the potatoes. Sprinkle with cinnamon. Broil five minutes, turn, broil just until tender, about two minutes.
KellyWA (12:46:14) : Honey Apple Turnovers
Makes 4 servings.
1 Tbsp. dried currants
3 Tbsp. finely chopped walnuts
1/2 tsp. ground cinnamon, plus additional for dusting
6 Tbsp. honey, divided
2 large baking apples
Prepared pie dough for two single-crust
9-inch pies (purchased or homemade)
In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple with filling-side up. Tuck and wrap dough around each apple. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water. Stir until honey dissolves. Brush mixture over tops of dumplings; dust with additional cinnamon. Transfer dumplings to an ungreased baking sheet. Bake at 375 F for about 35 minutes, until dumplings are golden. Remove from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room temperature.
KellyWA (12:31:53) : Berry Striped Pops
Makes 12 servings.
2 cups strawberries
3/4 cup honey, divided
6 kiwifruit, peeled and sliced
2 cups sliced peaches
12 oz. paper cups or popsicle molds
12 popsicle sticks
In a blender or food processor, puree strawberries with 1/4 cup honey.
Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey. When strawberry layer is firm, pour kiwifruit puree into molds.
Insert a popsicle stick and freeze until firm, about 30 minutes. Pour peach puree into molds and freeze until firm and ready to serve.
Nancy.E,.Parma (12:28:08) : Honey - Glazed Chicken
1 Tbs dry mustard
3 Tbs white-wine vinegar or cider vinegar
1/4 cup honey
2 Tbs green onion
1 tsp Dijon mustard
1/2 tsp thyme
1/4 tsp oregano
4 skinless, boneless chicken breast halves
Preheat over to 400. Line a baking pan with foil and grease the foil. Place dry mustard in a small bowl and stir in vinegar. Add honey, onion, Dijon mustard, thyme and oregano. Mix well. Place the chicken breasts in the pan. Brush with half of the honey-mustard glaze. Bake for 10 min. Turn chicken over and brush with remaining glaze. Bake for about 10 more minutes, or until juices are clear when meat is pierced with a knife.
Serves 4
KellyWA (12:28:03) : Peanut Honey Huggers
Makes 4 cups (1 -1 /2 lbs.).
1/2 cup honey
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
4 cups roasted, salted peanuts
Combine honey, butter and cinnamon in a
2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235 F Stir in nuts; mix thoroughly to coat.
Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces.
KellyWA (12:24:44) : Honey Shake It Up
Makes 4 servings.
1-1/2 cups milk
1-1/2 cups strawberries, sliced
1 cup vanilla yogurt
1/4 cup honey
5 ice cubes
Combine all ingredients except ice
cubes in a blender and blend until
thick and creamy.
Add ice cubes one at a time and
blend until smooth.
KellyWA (12:21:45) : Bee Nutty Choco-Chip Cookies
Makes 16 (3-in.) 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 teaspoons vanilla
2 cups flour
1/2 teaspoon each baking soda and salt
1 cup (6 oz.) chocolate morsels
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 morsels and peanuts. Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350 F. 8 to 10 minutes or until lightly browned. Remove to rack and cool.
chiqui,.new.orleans (11:52:35) : Honey Pecan Fried Chicken
2 - 2 1/2-3 lb. frying chickens, cut-up
4 cups buttermilk
2 cups self-rising powder
1 teasp. salt
1/2 teasp. garlic powder
1/4-1/2 teasp. each cayenne pepper and lemon-pepper
2 sticks butter
1/2 cup honey
1/2 cup coarsely chopped pecans
Vegetable oil for frying
Wash and dry chicken pieces. Place in a deep bowl and cover with buttermilk. Cover and refrigerate for 2 hours.
Drain chicken. Combine flour, salt, peppers and garlic powder in a paper bag. Add chicken pieces a few at a time and shake well. Place coated chicken on a sheet of waxed paper and let stand 20 min. at room temp.
Melt butter in a heavy saucepan over low heat. Stir in honey and bring to a boil. Stir in pecans and simmer at a very low heat for 15 minutes. Set aside.
Heat vegetable oil in an iron skillet about 1" deep.(350*). Add chicken in batches (do not crowd; pieces should not touch). Fry until crisp and golden brown about 7 min. per side. Drain well on paper towels and transfer to a heated platter and keep warm until all chicken is cooked. Pour warm glaze over the chicken and serve IMMEDIATELY!!
chiqui,.new.orleans (11:37:34) : Bee Sting Cake
This recipe was given by Julia Child years ago in McCall's magazine.....she stated that there was a great Restaurant in New York that she and her husband frequented and this cake would be on their dessert cart. Three times she asked for it for her dessert selection and by the time they were ready for dessert, they would be sold out!! The fourth time, she ordered her dessert first before the meal and had them place it on her table to insure she got hers!! After tasting it she realized why it would sell out so quickly....she asked for their recipe. It is a long and drawn out procedure....I made it and it came out perfect!!!
It is filled with an Italian Meringue Buttercream....Here is the recipe in it's entirety::
Julia Child's Bee Sting Cake
Yeast Batter starter:
1 envelope yeast
1/3 cup warm milk (110*)
1 tabsp. sugar
2 large eggs, room temp.
3/4 cup flour
Stir yeast into warm milk; then stir in sugar. Let stand 8-10 minutes to "proof". Break eggs into a straight sided bowl. Stir yeast mixture into eggs. Beat in 3/4 cup flour. Cover and let rise in a warm place free from drafts for 2 hours.
Final Dough:
2 large eggs, room temp.
2/3 cup sugar
1/2 teasp. salt
1/2 teasp. each freshly ground nutmeg and cinnamon
1 1/2 sticks BUTTER, melted (no substitute)
2 3/4 cups flour
1/4 cup flour
With dough hook on mixer, beat eggs into starter batter. Add sugar, salt, nutmeg and cinnamon. Slowly drizzle in melted butter and beat well. Gradually add flour and beat to make a soft dough. Add remaining 1/4 cup flour; let dough "rest" 8 minutes. Start kneading at low speed for several minutes. (If dough seems unusually soft, add a little more flour). Turn dough out onto a floured board and let rest 2-3 minutes while you wash and dry mixing bowl. Continue to knead by hand for 2-3 minutes; until dough looks smooth. Lightly grease the bowl and return dough to bowl, turning to coat with the oil. Cover and let rise 3 hours.
Forming the cake:
Butter a pizza pan.(Do not use the kind with holes on the bottom of pan) Set aside. Turn dough out onto a floured board and pat into a 14" oval and fold it letter fashion. Repeat this 3X. Shape dough into a round, cover with plastic wrap and allow to rest 5 min.
With a floured rolling pin, roll and pat into a circle to fit the pizza pan. Cover loosely with floured plastic wrap and let rise 2 hours.
Glaze:
1 egg beaten with 1 tabsp. water
Brush egg mixture over risen dough.
1/2 cup warmed honey
Brush over egg wash.
Sprinkle 1 cup coarsely chopped walnuts over the honey glaze. This will make it look like bees on the nest.
Bake in a preheated 370* oven for 25-30 minutes. Cake should be nicely browned and puffed up about 2 1/2 - 3" high and crisp.
Cool on a rack. When completely cooled, split cake horizontally and fill with Italian Meringue buttercream. Brush entire cake with a mixture of 1/2 cup warmed honey and 1/2 stick melted butter. Chill until ready to serve. Allow to stand at room temp. for 10-15 minutes before serving.
Italian Meringue Buttercream Filling:
Beat 1 1/2 sticks butter until fluffy. Set aside.
In a small saucepan heat 1/2 cup sugar with 3 tabsp. water, covered to the soft ball stage (about 2 minutes).
In a mixing bowl beat 1 whole egg and 2 egg yolks at room temperature. With beater on, slowly drizzle in hot sugar syrup. Place bowl over a pot of simmering water and beat until doubled in bulk and mixture forms a ribbon when the beater is lifted from the mixture. This should take about 5 min. Remove from simmering water and continue to beat another 5 min. to cool. By tablespoons, add beaten butter into the cooled mixture. Beat in 1 teasp. good vanilla extract and 2 teasp. Triple Sec or Grand Marnier. Transfer mixture to another bowl. Set aside.
In a small covered saucepan repeat the sugar syrup procedure using another 1/2 cup sugar and 3 tabsp. water and cook to the soft ball stage. In well cleaned and dried mixer with the wire whip, beat 2 large egg whites with a pinch of salt until stiff, but not dry!!
Slowly beat syrup mixture into the beaten egg whites. Beat for 5 minutes until cooled. FOLD COOLED MERINGUE INTO COOLED BUTTERCREAM. CHILL until ready to fill cake.
This recipe is long, but not hard.....I promise the results are fabulously worth it!!!!
Shelby,IA (10:55:56) : Honey Barbecue Meat Loaf
1 tsp beef bouillon granules
1 Tbsp hot water
1 egg
1/2 cup quick-cooking oats
1/3 cup honey barbecue sauce
1/4 cup chopped onion
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp prepared mustard
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
1 pound ground beef
Ketchup
In a large bowl, dissolve bouillon in water. Stir in egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper & chili powder. Add beef and mix well. Press into an ungreased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 for 1 hour. Top with ketchup. Bake 5-10 min longer or until meat is no longer pink and a meat thermometer reads 160. Let stand 10 min. before serving. Yield: 4-6 servings.
Shelby,IA (10:47:24) : Honey Baked Apples
2-1/4 cups water
3/4 cup packed brown sugar
3 Tbsp honey
6 large tart apples
1 cup golden raisins
Vanilla ice cream, optional
In a saucepan, bring water, brown sugar & honey to a boil. Remove from the heat. Core apples and peel the top third of each. Place in an ungreased 9-in. baking dish. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. Bake uncovered, at 350 for 1 hour or until tender, basting occasionally. Serve w/ice cream if desired. Yield: 6 servings.
Gina,.Fla (10:43:07) : EPICURE'S CHOPPED LIVER
2 pounds chicken livers
1 1/2 tablespoons salt
5 ounces chicken fat
2 pounds onions, peeled and sliced thin (about 3 cups)
1/2 cup chicken stock
8 large hard-boiled eggs, crumbled
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup honey
Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in the salt. Bring to a boil, reduce heat and simmer until livers are firm, about 5 minutes. Drain and blot on an absorbent towel.
In a large saute pan, liquefy the chicken fat over medium-high heat. Add the onions and saute until soft and lightly caramelized, about 5 minutes. Add the chicken livers and cook 1 minute more. Add the chicken stock and stir to deglaze the pan. Remove from heat and stir in the eggs, salt, pepper and honey. Cool. Push through the fine sieve of a meat grinder or chop in a food processor. Makes 16 servings.
Gina,.Fla (10:39:53) : Honey Oatmeal Cookies
1 1/2 cups sugar
3/4 butter or margarine, softened
2/3 cup honey
3 egg whites
4 cups quick-cooking or old fashioned oats
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 350 F. Grease cookie sheets or line with parchment paper.
Beat sugar, butter, honey and egg whites in a large bowl on medium speed .
Beat in remaining ingredients just till combined.
Drop dough by level 1/4 cupfuls or # 16 cookie/ice cream scoop about
3" apart onto prepared cookie sheets.
Bake cookies 11-14 minutes or until edges are light brown, centers will be soft. Cool 3-4 minutes and remove cookies to wire racks to cool completely. Store in airtight containers.
Gina,.Fla (10:36:32) : Aunt Edith's Fresh Pumpkin Cake
2 c. honey
1 c. oil
2 c. cooked pumpkin, pureed
4 eggs, lightly beaten
3 c. whole wheat flour
2 T. cinnamon
3 t. baking powder
2 t. baking soda
2 t. almond extract
1 t. salt
1 c. chopped nuts
1 c. raisins
Mix all ingredients in a large bowl. Blend well.
Pour into a well-greased tube pan. Bake 1 hour and 25 mts. at 350.
Gina,.Fla (10:34:40) : HOT & SPICY CARIBBEAN ISLAND CHICKEN
6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying
Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.
In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley and garlic. Close bag and knead to mix well.
Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.
Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.
Gina,.Fla (10:34:15) : Chinese Honey Chicken
One 6-inch piece fresh ginger, peeled and coarsely chopped (about 1/2 cup)
12 garlic cloves, minced
16 medium scallions, white and green parts, coarsely chopped
3/4 cup soy sauce
1 cup honey
1/4 teaspoon five-spice powder
1/4 t. ground coriander
1/8 t. ground red pepper
Freshly ground black pepper
6 pounds chicken parts of your choice
1. Preheat the oven to 350 degrees F.
2. Place the ginger, garlic, scallions, and half the soy sauce in a food processor and process 2 minutes. Add the remaining soy sauce, the honey, coriander, red pepper and five-spice powder. Season to taste with the black pepper and process to blend.
3. In a large bowl, combine the chicken with the marinade and toss. Line a large 1 1/2- to 2-inch deep baking dish with foil and add the chicken skin side down in a single layer. Spoon over the marinade and bake for 45 minutes. Turn the pieces over, baste with the sauce from the pan, and bake another 45 minutes. Serve the chicken hot or cold.
Gina,.Fla (10:33:11) : : Florida Orange-Honey Mustard Biscuits with Ham
serves 8
preheat oven to 450
Biscuits
2 c. flour, sifted
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 c. butter
2/3 c. milk
1 T. parsley
Mustard
1/2 c. Dijon mustard
3 T. mayo
1/4 c. honey
2 T. OJ
16 slices thin country-baked ham
Sift dry ingred. into large bowl. Cut in butter till coarse crumbs. Add milk and stir gently with fork till dough forms. Turn dough out onto litely-floured surface. Sprinkle with parsley and roll out into 1/2 inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2" cutter dipped in flour, bake on ungreased cookie sheet 10-12 mts.
To serve, split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.
For Mustard: Blend all ingred. in small bowl and refrigerate to set flavors.
Gina,.Fla (10:30:30) : Oatmeal Raisin Scones with Strawberry Honey Butter
Strawberry season begins in January here in Central Florida. This is a wonderful way of enjoy the fruits of the labor!
Preheat oven to 425
1 1/2 c. flour
1 1/4 c. quick cooking oats, uncooked
1/4 c. brown sugar
1 T. baking powder
1/2 t. salt
2/3 c. melted butter
1/2 c. milk
2 egg whites
1 t. vanilla
1/2 c. raisins
1/3 c. chopped pecans
Combine flour, oats, sugar, baking powder and salt in a bowl. Add butter, milk, egg whites and vanilla, stirring until just moistened. Stir in raisins and nuts.
Place mixture on lightly floured surface and press out dough to about 3/4 inch thickness. Cut into wedges with a knife. Bake on a greased cookie sheet 12-15 mts. till golden brown.
Makes 8-12 scones
Strawberry Honey Butter
1 pint strawberries, washed and hulled
3 T. honey
1 t. sugar
1 t. fresh lime juice
3/4 c. unsalted butter, slightly softened
Puree strawberries in food processor and strain thru a fine sieve. Place them in a saucepan with all ingred. except butter, boil till thickened. Cool. Add to butter and mix well, let stand covered for 1 hour.
Makes approx. 1 cup
calliope,.NY (10:25:17) : CALLIOPE'S FIGGY CHICKEN
6-chicken breast halves with the skin and bone
butter to saute
1-large yellow onion, chopped
garlic to taste
fresh gingerroot to taste
12 or more, dried figs
1-cup orange juice
1/4-cup honey
1/2-tsp. or more good quality curry powder
1/4-tsp cinnamon
salt and pepper to taste
*options...cashews or roasted peanuts, peas, potatoes or cauliflower, red pepper flakes or jalapeno to taste, currants (or raisins) lemon juice if it comes too sweet for you or more honey if not sweet enough. Cilantro (or parsley if you prefer) and/or mint.
Serve this with rice and a salad of seeded and drained cucumbers and paper-thin sliced red onion or scallion marinated for a few hours in plenty of plain yogurt to which you have added toasted, bruised cumin seed, cilantro, mint and plenty of fresh black pepper. You can even put fresh tomato in this.
*Remember that yogurt, not water, is the best way to cut the effects of hot and/or spicy foods! This dish is not hot unless you add the jalapeno or red pepper flakes, just aromatic.
Saute the chicken breasts in the butter till the skin is golden along with the chopped onion garlic and gingerroot. Add the honey, orange juice, figs, curry powder and cinnamon, cover and simmer for 45 minutes to 1 hour or until chicken is done and tender. Add any of the other ingredients you choose to use at the appropriate times so they don't over cook, adding the fresh herbs at the very end...if they are dry, earlier.
03-15-2000 -37 Recipes Using Honey
Becky,LA (10:01:28) :
MOM'S GRANOLA
Recipe By : MOM
6 cups old fashion oats
1 cup wheat germ
1 cup powdered milk
1 cup raw sunflower seeds
1 cup sesame seeds
1 cup coconut
1/2 cup almonds -- slivered
1/2 cup pumpkin seeds
1/3 cup oil
1/3 cup honey
1 cup apple juice
Heat oil. honey, and juice.
Mix with other ingredients until moistened.
Spread in 2 (9x13) cake pans.
Bake at 325 degrees for 30 minutes or until light brown.
Stir often.
After mixture is cooled add any of the following: raisins, peanuts, dried fruit, chocolate chips.
Terrytx (09:32:26) : Honey-Apple Cake
1 cup chopped pecans -- divided
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups Golden Delicious apple
Honey Sauce
vanilla ice cream -- optional
Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside.
Beat sugar, oil and honey at medium speed of a mixer until well blended. Add eggs, 1 at a time, beating just until blended.
Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans and apple. Spoon over pecans in pan.
Bake at 350 degrees for 55-60 minutes. Cool in pan on wire rack 15 minutes; remove from pan and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool.
Heat remaining Honey Sauce; serve with cake and, if desired, ice cream.
To make Sauce: Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
Source: Southern Living-Sept/99
Terrytx (09:31:30) : Honey Ice Cream
2 quarts half-and-half
1 1/2 cups honey
2 tablespoons vanilla extract
Stir together all ingredients, and pour into freezer container of a 1-gal. electric freezer. freeze according to manufacturers directions. Pack with additional ice and rock salt, and let stand 1 hour before serving.
Source: Southern Living-Sept/99
Yield: 3 quarts
Terrytx (09:17:40) : Honey Grilled Chicken Breast
Recipe By :Parade Mag.-5/16/99
Serving Size : 6
Marinade
1/4 cup fresh orange juice
3 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
salt and ground black pepper -- to taste
6 (4-6oz) boneless skinless chicken breast halves -- rinsed & patted dry
1. Combine all the marinade ingred. in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for 4 hours or overnight, turning occasionally. Bring to room temp. before grilling.
2. Grill the chicken over hot coals, 3" from the heat source, for 4-5 min per side or until cooked through. Remove to a plate and let sit 5 min before serving.
Terrytx (09:15:43) : Honey Masala Chicken
Recipe By :World Wide Recipes
1 small broiler chicken, or 2 Cornish game hens,
skinned and halved or quartered
1 Tbs (15 ml) minced ginger
1 Tbs (15 ml) minced garlic
1 recipe quick garam masala (see below)
1 tsp (5 ml) salt
1 cup (250 ml) yogurt
1/2 cup (125 ml) honey
1/4 cup (60 ml) sesame seeds
Make 2 or 3 slashes 1/4 inch (5 mm) deep, in the chicken pieces. In a
small bowl mix the ginger, garlic, garam masala, and salt and rub this
mixture into the chicken. Place the chicken pieces in a bowl or
plastic and coat them with the yogurt. Refrigerate for at least 1
hour and as much as 24 hours. Scrape off the yoghurt and bake in a
single layer on a baking sheet in a preheated 350F (180C) oven for 30
to 40 minutes. Drizzle the honey over the chicken and sprinkle with
the sesame seeds. Place approximately 3 inches (8 cm) under the
broiler for 3 to 5 minutes, until browned. Serves 2.
Quick Garam Masala
1 Tbs (15 ml) ground cardamom
1 tsp (5 ml) ground cumin
1/2 tsp (5 ml) ground coriander
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly ground black pepper
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground nutmeg
Combine the ingredients in a small bowl. Makes about 2 tablespoons
(30 ml).
Terrytx (09:14:42) : Honey Lemon Chicken
Recipe By : Shared by RobinTShaw, Fast_Frenzy, Nov. 1998
1/4 cup flour
1/2 teaspoon salt
4 boneless & skinless chicken breasts
1/2 cup butter -- melted
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
Preheat oven to 350F. Combine flour and salt and dip chicken in mixture to
coat. Arrange chicken in baking dish. Pour butter over. Bake 30 minutes.
Mix remaining ingredients and pour over chicken. Bake 30 more minutes,
basting often.
Terrytx (09:13:12) : Honey and Soy Glazed Salmon
From ``Edgewood Eats,'' A Collection of Recipes from the Auxiliary of
the Edgewood Center for Children and Families (1997). You may
substitute tuna or boneless, skinless chicken breast halves for the
salmon, adjusting cooking time as necessary. -- The San Francisco
Chronicle
-- 2 tablespoons honey
-- 2 tablespoons soy sauce
-- 1 1/2 tablespoons fresh lime juice
-- 2 teaspoons Dijon mustard
-- 1 tablespoon water
-- 2 teaspoons vegetable oil
-- 2 salmon fillets, 6 ounces each
Whisk together the honey, soy sauce, lime juice,
mustard and water.
Heat the oil in a nonstick frying pan over medium-high heat until hot
but not smoking. Add the salmon and cook for 2 to 3 minutes on each
side, or until golden and just cooked through. Transfer the salmon to
plates.
Add the honey mixture to the frying pan and simmer, stirring, for 1
minute. Pour over the salmon.
Serves 2.
Terrytx (09:10:27) : Honey-Lime Fruit Salad
Recipe By :Taste of Home-June/July/98
Serving Size : 2
1 1/2 cups torn salad greens
1 (11oz) can mandarin oranges -- drained
1 small red apples -- sliced
3 tablespoons limeade or lemonade concentrate
3 tablespoons honey
3 tablespoons veg oil
1/2 teaspoon poppy seeds
On salad plates, arrange the greens, oranges, and apples. Combine remaining ingred. in a bowl; whisk until smooth. Pour over salad.
Terrytx (09:09:25) : Honey Sesame Tenderloin
Recipe By :HEB
August, 1997
1 pound pork tenderloin
1/2 cup soy sauce
2 cloves garlic, minced
1 teaspoon dry ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons sesame seed
1) Combine soy sauce, garlic, ginger, and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature or overnight in refrigerator.
2) Remove pork from marinade; pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork well in honey mixture, coating well; then roll in sesame seed.
3) Roast in a shallow pan at 400 for 20 to 30 minutes, until meat thermometer inserted registers 160. Remove to serving platter, slice thinly to serve.
Terrytx (09:04:14) : Honey-Mustard Chicken Sandwiches
Serving Size : 4
1/3 cup honey
1 tablespoon sliced green onions
1/2 teaspoon dried tarragon
3 tablespoons Dijon mustard
4 boned and skinned chicken breast halves
4 lettuce leaves
4 slices tomato
1 avocado, pitted, cut into slices
4 Kaiser rolls, split
1. Heat grill. In small saucepan, combine honey, onion, tarragon and mustard; blend well. Bring to a boil. Reduce heat to low; simmer about 5 min. or until slightly thickened.
2. When ready to grill. place chicken on gas grill over med heat or on charcoal grill 4-6" from med. coals. Cook 15-18 min. or until chicken is fork-tender and juices run clear, turning once and brushing occasionally with mustard mixture.
3. Layer lettuce, chicken, tomato and avocado slices in each roll.
We like this with a slice of Swiss or Monterey Jack cheese.
NOTES : To broil, place food on broiler pan and broil 4-6" from heat using times as above as a guide.
Terrytx (09:03:25) : Honey Mustard Pork Chops
Serving Size : 4
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh or 1/4 tsp dried tarragon
1 teaspoon cider vinegar
1/2 teaspoon white Worcestershire sauce
dash onion powder
4 (about 1 lb) pork butterfly loin chops -- 1" thick
Heat coals or gas grill. Mix all ingred except pork. Cover and grill pork 4-5" from med heat 14-16 min., brushing occasionally with honey mixture and turning once, until no longer pink in center.
Terrytx (09:02:38) : Honey Mustard Chicken
1 tablespoon olive oil
1/3 cup Dijon mustard
3 tablespoons honey
1/2 teaspoon curry powder
1/2 teaspoon dried tarragon
8 boneless skinless chicken breast halves
Blend all ingred. except the chicken. Arrange chicken in a 11x7x2" baking dish coated with nonstick spray. Pour sauce over chicken. Bake at 350 degrees for 35 min. or until chicken is done.
desserts,.MA (05:16:33) : Honey Glazed Chicken
1 large bottle Russian dressing
1 10 oz jar apricot preserves
4 T honey
1 envelope onion soup mix
2 lbs chicken breast, boned and skinned
Preheat oven to 375. Mix first four ingredients in a large bowl. Add chicken, cover and marinate in refrigerator. Bake chicken and sauce in covered baking dish for 45 minutes.
rebecca,.tn (03:54:04) : Honey Mustard Glazed Ham
Combine 1 cup brown sugar; 1/2 cup honey; 2/3 cup beer and 2 tbsp dry mustard in mixing bowl. Score and stud ham with whole cloves. Preheat oven 325 degrees. Brush glaze on ham and baste with remaining glaze every 15-20 minutes. Bake your ham for 2 1/2 hours to 3 hours. Last 20 minutes of cooking time pour whatever is left of glaze!!
Delicious!!!!!
Gina,.Fla (01:53:11) : Gina's Mediterranean Stuffed Cabbage
serves 8
Sauce:
2 T. olive oil
1 large onion, chopped
3 garlic cloves, minced
1/3 c. dark brown sugar
2 T. honey
1 28 oz. can crushed tomatoes
1 14 1/2 oz. can Contadina diced tomatoes w/roasted garlic
1 8 oz. can tomato sauce
1 T. lemon juice
1/2 c. raisins
1/3 c. cranberry-orange Fruitlings pieces
handful Orange Essence Pitted Prunes
Filling:
1 large green cabbage
1 - 1 1/4 lb. ground sirloin
1 egg beaten
4 T. raw rice
1 T. minced shallot
2 T. chili sauce
4 T. water
1 t. salt
1/4 t. black pepper
Remove core from cabbage and separate the leaves carefully. Drop them one by one in a pot of boiling water and blanch for 5 mts. Drain and slip into a pot of cold water to cover.
Making Sauce:
In a large pot, saute onion till translucent. Add garlic and cook 2 more mts. Add sugar and honey and stir to dissolve. Add tomatoes with juice, sauce, lemon juice, and fruits. Cover and simmer while you make the filling.
Filling:
Combine the sirloin, egg, rice, minced shallot, chili sauce, water, salt and pepper and blend well. Place a heaping tablespoon in center of each leaf. Fold sides to cover meat and roll to close. Secure with a toothpick. Ladle some sauce to cover bottom of a 5 qt. corning casserole dish, place bundles carefully in and cover with sauce. Place covered casserole on a cookie sheet and put in 300 oven for 1 1/2 hours to simmer. Can be frozen for later use.
KellyWA (01:19:14) : Honey Lemonade With Frozen Fruit Cubes
Makes 6 servings (28 cubes).
1-1/2 cups lemon juice
3/4 cup honey
9 cups water
28 small pieces assorted fruit
In a pitcher, whisk lemon juice with honey to dissolve. Whisk in water.
Place 1 piece of fruit in each compartment of 2 ice cube trays. Fill each compartment with honey lemonade. Freeze until firm. To serve, divide frozen fruit cubes between glasses; fill with remaining lemonade. Serve in tall glasses.
KellyWA (01:12:22) : Fruit Salad
Makes 6 servings.
2 apples, cored and diced
2 bananas, halved lengthwise, cut into 1-inch pieces
12 dried apricots, quartered
4 pitted prunes, quartered
1/2 cup golden raisins
1/4 cup plain yogurt, or dairy sour cream
2 Tbsp. honey
dash nutmeg
1-1/2 Tbsp. orange juice, or apple juice or orange liqueur
Combine fruits in a medium bowl. Blend yogurt with honey, nutmeg and juice to taste. Gently stir into fruit. Cover and chill thoroughly.
KellyWA (01:07:22) : Honey of a Dressing
1/3 cup red wine vinegar
1/3 cup honey
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon cayenne pepper
Combine vinegar and honey; mix well. Stir in remaining ingredients.
KellyWA (01:02:53) : Honey-Glazed Sweet Potato Chips
Makes 6 servings
2 sweet potatoes, about 1-1/4 pounds, peeled and thinly sliced
2 Tbsp. butter or margarine, melted
2 Tbsp. honey
1/2 tsp. ground cinnamon
Arrange potato slices in a single layer on a lightly oiled baking sheet with sides. Combine butter and honey in a small bowl; drizzle over the potatoes. Sprinkle with cinnamon. Broil five minutes, turn, broil just until tender, about two minutes.
KellyWA (12:46:14) : Honey Apple Turnovers
Makes 4 servings.
1 Tbsp. dried currants
3 Tbsp. finely chopped walnuts
1/2 tsp. ground cinnamon, plus additional for dusting
6 Tbsp. honey, divided
2 large baking apples
Prepared pie dough for two single-crust
9-inch pies (purchased or homemade)
In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple with filling-side up. Tuck and wrap dough around each apple. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water. Stir until honey dissolves. Brush mixture over tops of dumplings; dust with additional cinnamon. Transfer dumplings to an ungreased baking sheet. Bake at 375 F for about 35 minutes, until dumplings are golden. Remove from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room temperature.
KellyWA (12:31:53) : Berry Striped Pops
Makes 12 servings.
2 cups strawberries
3/4 cup honey, divided
6 kiwifruit, peeled and sliced
2 cups sliced peaches
12 oz. paper cups or popsicle molds
12 popsicle sticks
In a blender or food processor, puree strawberries with 1/4 cup honey.
Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey. When strawberry layer is firm, pour kiwifruit puree into molds.
Insert a popsicle stick and freeze until firm, about 30 minutes. Pour peach puree into molds and freeze until firm and ready to serve.
Nancy.E,.Parma (12:28:08) : Honey - Glazed Chicken
1 Tbs dry mustard
3 Tbs white-wine vinegar or cider vinegar
1/4 cup honey
2 Tbs green onion
1 tsp Dijon mustard
1/2 tsp thyme
1/4 tsp oregano
4 skinless, boneless chicken breast halves
Preheat over to 400. Line a baking pan with foil and grease the foil. Place dry mustard in a small bowl and stir in vinegar. Add honey, onion, Dijon mustard, thyme and oregano. Mix well. Place the chicken breasts in the pan. Brush with half of the honey-mustard glaze. Bake for 10 min. Turn chicken over and brush with remaining glaze. Bake for about 10 more minutes, or until juices are clear when meat is pierced with a knife.
Serves 4
KellyWA (12:28:03) : Peanut Honey Huggers
Makes 4 cups (1 -1 /2 lbs.).
1/2 cup honey
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
4 cups roasted, salted peanuts
Combine honey, butter and cinnamon in a
2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235 F Stir in nuts; mix thoroughly to coat.
Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces.
KellyWA (12:24:44) : Honey Shake It Up
Makes 4 servings.
1-1/2 cups milk
1-1/2 cups strawberries, sliced
1 cup vanilla yogurt
1/4 cup honey
5 ice cubes
Combine all ingredients except ice
cubes in a blender and blend until
thick and creamy.
Add ice cubes one at a time and
blend until smooth.
KellyWA (12:21:45) : Bee Nutty Choco-Chip Cookies
Makes 16 (3-in.) 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 teaspoons vanilla
2 cups flour
1/2 teaspoon each baking soda and salt
1 cup (6 oz.) chocolate morsels
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 morsels and peanuts. Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350 F. 8 to 10 minutes or until lightly browned. Remove to rack and cool.
chiqui,.new.orleans (11:52:35) : Honey Pecan Fried Chicken
2 - 2 1/2-3 lb. frying chickens, cut-up
4 cups buttermilk
2 cups self-rising powder
1 teasp. salt
1/2 teasp. garlic powder
1/4-1/2 teasp. each cayenne pepper and lemon-pepper
2 sticks butter
1/2 cup honey
1/2 cup coarsely chopped pecans
Vegetable oil for frying
Wash and dry chicken pieces. Place in a deep bowl and cover with buttermilk. Cover and refrigerate for 2 hours.
Drain chicken. Combine flour, salt, peppers and garlic powder in a paper bag. Add chicken pieces a few at a time and shake well. Place coated chicken on a sheet of waxed paper and let stand 20 min. at room temp.
Melt butter in a heavy saucepan over low heat. Stir in honey and bring to a boil. Stir in pecans and simmer at a very low heat for 15 minutes. Set aside.
Heat vegetable oil in an iron skillet about 1" deep.(350*). Add chicken in batches (do not crowd; pieces should not touch). Fry until crisp and golden brown about 7 min. per side. Drain well on paper towels and transfer to a heated platter and keep warm until all chicken is cooked. Pour warm glaze over the chicken and serve IMMEDIATELY!!
chiqui,.new.orleans (11:37:34) : Bee Sting Cake
This recipe was given by Julia Child years ago in McCall's magazine.....she stated that there was a great Restaurant in New York that she and her husband frequented and this cake would be on their dessert cart. Three times she asked for it for her dessert selection and by the time they were ready for dessert, they would be sold out!! The fourth time, she ordered her dessert first before the meal and had them place it on her table to insure she got hers!! After tasting it she realized why it would sell out so quickly....she asked for their recipe. It is a long and drawn out procedure....I made it and it came out perfect!!!
It is filled with an Italian Meringue Buttercream....Here is the recipe in it's entirety::
Julia Child's Bee Sting Cake
Yeast Batter starter:
1 envelope yeast
1/3 cup warm milk (110*)
1 tabsp. sugar
2 large eggs, room temp.
3/4 cup flour
Stir yeast into warm milk; then stir in sugar. Let stand 8-10 minutes to "proof". Break eggs into a straight sided bowl. Stir yeast mixture into eggs. Beat in 3/4 cup flour. Cover and let rise in a warm place free from drafts for 2 hours.
Final Dough:
2 large eggs, room temp.
2/3 cup sugar
1/2 teasp. salt
1/2 teasp. each freshly ground nutmeg and cinnamon
1 1/2 sticks BUTTER, melted (no substitute)
2 3/4 cups flour
1/4 cup flour
With dough hook on mixer, beat eggs into starter batter. Add sugar, salt, nutmeg and cinnamon. Slowly drizzle in melted butter and beat well. Gradually add flour and beat to make a soft dough. Add remaining 1/4 cup flour; let dough "rest" 8 minutes. Start kneading at low speed for several minutes. (If dough seems unusually soft, add a little more flour). Turn dough out onto a floured board and let rest 2-3 minutes while you wash and dry mixing bowl. Continue to knead by hand for 2-3 minutes; until dough looks smooth. Lightly grease the bowl and return dough to bowl, turning to coat with the oil. Cover and let rise 3 hours.
Forming the cake:
Butter a pizza pan.(Do not use the kind with holes on the bottom of pan) Set aside. Turn dough out onto a floured board and pat into a 14" oval and fold it letter fashion. Repeat this 3X. Shape dough into a round, cover with plastic wrap and allow to rest 5 min.
With a floured rolling pin, roll and pat into a circle to fit the pizza pan. Cover loosely with floured plastic wrap and let rise 2 hours.
Glaze:
1 egg beaten with 1 tabsp. water
Brush egg mixture over risen dough.
1/2 cup warmed honey
Brush over egg wash.
Sprinkle 1 cup coarsely chopped walnuts over the honey glaze. This will make it look like bees on the nest.
Bake in a preheated 370* oven for 25-30 minutes. Cake should be nicely browned and puffed up about 2 1/2 - 3" high and crisp.
Cool on a rack. When completely cooled, split cake horizontally and fill with Italian Meringue buttercream. Brush entire cake with a mixture of 1/2 cup warmed honey and 1/2 stick melted butter. Chill until ready to serve. Allow to stand at room temp. for 10-15 minutes before serving.
Italian Meringue Buttercream Filling:
Beat 1 1/2 sticks butter until fluffy. Set aside.
In a small saucepan heat 1/2 cup sugar with 3 tabsp. water, covered to the soft ball stage (about 2 minutes).
In a mixing bowl beat 1 whole egg and 2 egg yolks at room temperature. With beater on, slowly drizzle in hot sugar syrup. Place bowl over a pot of simmering water and beat until doubled in bulk and mixture forms a ribbon when the beater is lifted from the mixture. This should take about 5 min. Remove from simmering water and continue to beat another 5 min. to cool. By tablespoons, add beaten butter into the cooled mixture. Beat in 1 teasp. good vanilla extract and 2 teasp. Triple Sec or Grand Marnier. Transfer mixture to another bowl. Set aside.
In a small covered saucepan repeat the sugar syrup procedure using another 1/2 cup sugar and 3 tabsp. water and cook to the soft ball stage. In well cleaned and dried mixer with the wire whip, beat 2 large egg whites with a pinch of salt until stiff, but not dry!!
Slowly beat syrup mixture into the beaten egg whites. Beat for 5 minutes until cooled. FOLD COOLED MERINGUE INTO COOLED BUTTERCREAM. CHILL until ready to fill cake.
This recipe is long, but not hard.....I promise the results are fabulously worth it!!!!
Shelby,IA (10:55:56) : Honey Barbecue Meat Loaf
1 tsp beef bouillon granules
1 Tbsp hot water
1 egg
1/2 cup quick-cooking oats
1/3 cup honey barbecue sauce
1/4 cup chopped onion
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp prepared mustard
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
1 pound ground beef
Ketchup
In a large bowl, dissolve bouillon in water. Stir in egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper & chili powder. Add beef and mix well. Press into an ungreased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 for 1 hour. Top with ketchup. Bake 5-10 min longer or until meat is no longer pink and a meat thermometer reads 160. Let stand 10 min. before serving. Yield: 4-6 servings.
Shelby,IA (10:47:24) : Honey Baked Apples
2-1/4 cups water
3/4 cup packed brown sugar
3 Tbsp honey
6 large tart apples
1 cup golden raisins
Vanilla ice cream, optional
In a saucepan, bring water, brown sugar & honey to a boil. Remove from the heat. Core apples and peel the top third of each. Place in an ungreased 9-in. baking dish. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. Bake uncovered, at 350 for 1 hour or until tender, basting occasionally. Serve w/ice cream if desired. Yield: 6 servings.
Gina,.Fla (10:43:07) : EPICURE'S CHOPPED LIVER
2 pounds chicken livers
1 1/2 tablespoons salt
5 ounces chicken fat
2 pounds onions, peeled and sliced thin (about 3 cups)
1/2 cup chicken stock
8 large hard-boiled eggs, crumbled
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup honey
Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in the salt. Bring to a boil, reduce heat and simmer until livers are firm, about 5 minutes. Drain and blot on an absorbent towel.
In a large saute pan, liquefy the chicken fat over medium-high heat. Add the onions and saute until soft and lightly caramelized, about 5 minutes. Add the chicken livers and cook 1 minute more. Add the chicken stock and stir to deglaze the pan. Remove from heat and stir in the eggs, salt, pepper and honey. Cool. Push through the fine sieve of a meat grinder or chop in a food processor. Makes 16 servings.
Gina,.Fla (10:39:53) : Honey Oatmeal Cookies
1 1/2 cups sugar
3/4 butter or margarine, softened
2/3 cup honey
3 egg whites
4 cups quick-cooking or old fashioned oats
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 350 F. Grease cookie sheets or line with parchment paper.
Beat sugar, butter, honey and egg whites in a large bowl on medium speed .
Beat in remaining ingredients just till combined.
Drop dough by level 1/4 cupfuls or # 16 cookie/ice cream scoop about
3" apart onto prepared cookie sheets.
Bake cookies 11-14 minutes or until edges are light brown, centers will be soft. Cool 3-4 minutes and remove cookies to wire racks to cool completely. Store in airtight containers.
Gina,.Fla (10:36:32) : Aunt Edith's Fresh Pumpkin Cake
2 c. honey
1 c. oil
2 c. cooked pumpkin, pureed
4 eggs, lightly beaten
3 c. whole wheat flour
2 T. cinnamon
3 t. baking powder
2 t. baking soda
2 t. almond extract
1 t. salt
1 c. chopped nuts
1 c. raisins
Mix all ingredients in a large bowl. Blend well.
Pour into a well-greased tube pan. Bake 1 hour and 25 mts. at 350.
Gina,.Fla (10:34:40) : HOT & SPICY CARIBBEAN ISLAND CHICKEN
6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying
Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.
In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley and garlic. Close bag and knead to mix well.
Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.
Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.
Gina,.Fla (10:34:15) : Chinese Honey Chicken
One 6-inch piece fresh ginger, peeled and coarsely chopped (about 1/2 cup)
12 garlic cloves, minced
16 medium scallions, white and green parts, coarsely chopped
3/4 cup soy sauce
1 cup honey
1/4 teaspoon five-spice powder
1/4 t. ground coriander
1/8 t. ground red pepper
Freshly ground black pepper
6 pounds chicken parts of your choice
1. Preheat the oven to 350 degrees F.
2. Place the ginger, garlic, scallions, and half the soy sauce in a food processor and process 2 minutes. Add the remaining soy sauce, the honey, coriander, red pepper and five-spice powder. Season to taste with the black pepper and process to blend.
3. In a large bowl, combine the chicken with the marinade and toss. Line a large 1 1/2- to 2-inch deep baking dish with foil and add the chicken skin side down in a single layer. Spoon over the marinade and bake for 45 minutes. Turn the pieces over, baste with the sauce from the pan, and bake another 45 minutes. Serve the chicken hot or cold.
Gina,.Fla (10:33:11) : : Florida Orange-Honey Mustard Biscuits with Ham
serves 8
preheat oven to 450
Biscuits
2 c. flour, sifted
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 c. butter
2/3 c. milk
1 T. parsley
Mustard
1/2 c. Dijon mustard
3 T. mayo
1/4 c. honey
2 T. OJ
16 slices thin country-baked ham
Sift dry ingred. into large bowl. Cut in butter till coarse crumbs. Add milk and stir gently with fork till dough forms. Turn dough out onto litely-floured surface. Sprinkle with parsley and roll out into 1/2 inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2" cutter dipped in flour, bake on ungreased cookie sheet 10-12 mts.
To serve, split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.
For Mustard: Blend all ingred. in small bowl and refrigerate to set flavors.
Gina,.Fla (10:30:30) : Oatmeal Raisin Scones with Strawberry Honey Butter
Strawberry season begins in January here in Central Florida. This is a wonderful way of enjoy the fruits of the labor!
Preheat oven to 425
1 1/2 c. flour
1 1/4 c. quick cooking oats, uncooked
1/4 c. brown sugar
1 T. baking powder
1/2 t. salt
2/3 c. melted butter
1/2 c. milk
2 egg whites
1 t. vanilla
1/2 c. raisins
1/3 c. chopped pecans
Combine flour, oats, sugar, baking powder and salt in a bowl. Add butter, milk, egg whites and vanilla, stirring until just moistened. Stir in raisins and nuts.
Place mixture on lightly floured surface and press out dough to about 3/4 inch thickness. Cut into wedges with a knife. Bake on a greased cookie sheet 12-15 mts. till golden brown.
Makes 8-12 scones
Strawberry Honey Butter
1 pint strawberries, washed and hulled
3 T. honey
1 t. sugar
1 t. fresh lime juice
3/4 c. unsalted butter, slightly softened
Puree strawberries in food processor and strain thru a fine sieve. Place them in a saucepan with all ingred. except butter, boil till thickened. Cool. Add to butter and mix well, let stand covered for 1 hour.
Makes approx. 1 cup
calliope,.NY (10:25:17) : CALLIOPE'S FIGGY CHICKEN
6-chicken breast halves with the skin and bone
butter to saute
1-large yellow onion, chopped
garlic to taste
fresh gingerroot to taste
12 or more, dried figs
1-cup orange juice
1/4-cup honey
1/2-tsp. or more good quality curry powder
1/4-tsp cinnamon
salt and pepper to taste
*options...cashews or roasted peanuts, peas, potatoes or cauliflower, red pepper flakes or jalapeno to taste, currants (or raisins) lemon juice if it comes too sweet for you or more honey if not sweet enough. Cilantro (or parsley if you prefer) and/or mint.
Serve this with rice and a salad of seeded and drained cucumbers and paper-thin sliced red onion or scallion marinated for a few hours in plenty of plain yogurt to which you have added toasted, bruised cumin seed, cilantro, mint and plenty of fresh black pepper. You can even put fresh tomato in this.
*Remember that yogurt, not water, is the best way to cut the effects of hot and/or spicy foods! This dish is not hot unless you add the jalapeno or red pepper flakes, just aromatic.
Saute the chicken breasts in the butter till the skin is golden along with the chopped onion garlic and gingerroot. Add the honey, orange juice, figs, curry powder and cinnamon, cover and simmer for 45 minutes to 1 hour or until chicken is done and tender. Add any of the other ingredients you choose to use at the appropriate times so they don't over cook, adding the fresh herbs at the very end...if they are dry, earlier.
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