Posted on March 5, 2009 by Margaret | Category: Breads & Loaves, Using Honey
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1 cup whole-wheat flour
2/3 cup all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. baking powder
½ tsp. salt
½ tsp. ground cloves

Combine all in fairly large bowl.
In another bowl, combine:

½ cup liquid honey
1 cup mashed pumpkin
½ cup egg substitute or 2 eggs
1/3-cup water
¼ cup canola oil

Stir into dry ingredients just until moistened.
Fold in:

½ cup chopped walnuts

Spoon into prepared 9 x 5 x 3 inch baking pan.
Bake at 350 degrees for 60 – 65 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes before removing from pan. Makes a fairly moist bread.

Posted on March 2, 2009 by Margaret | Category: Snacks, Using Honey
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1 cup hot (or warm) milk
1 tbsp honey
1 drop vanilla (opt)

Stir honey into milk (add vanilla if desired). Sprinkle lightly with nutmeg or cinnamon.

Posted on March 2, 2009 by Margaret | Category: Desserts, Snacks, Using Honey
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1 cup milk
¼ cup honey
½ cup powdered chocolate drink mix
1 tsp vanilla
3 ½ cups vanilla ice cream, slightly softened

Process first 4 ingredients in blender, until mixed. Add ice cream and process until thick. Makes 3-4, 1½ cup servings.

Posted on March 2, 2009 by Margaret | Category: Desserts, Snacks, Using Honey
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2 bananas, sliced
2 cups fat free milk
2 cups non-fat yogurt
½ cup pineapple juice
1 tbsp honey

Place all ingredients in blender, blend until smooth. Serve cold.

Posted on March 2, 2009 by Margaret | Category: Desserts, Snacks, Using Honey
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1/3 cup cream cheese, softened
1 tbsp honey
1 tbsp chopped walnuts
1/8 tsp ground cinnamon or ground cardamom
2 tsp dried chopped dates, figs or apricots

Combine all ingredients together in bowl. Serve with fruit (apples, pears, grapes, etc)

Posted on March 2, 2009 by Margaret | Category: Snacks, Using Honey
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3 bags popped popcorn
1½ cups salted peanuts
½ cup butter (or margarine)
½ cup honey
pinch salt

In a small saucepan, melt butter; stir in honey and boil gently. Stir and cook for 2 minutes. Add enough salt for taste. In a large bowl, combine some of the popcorn and peanuts. Toss with enough syrup to lightly coat (3-5 spoonfuls or so). Repeat as necessary. Spread on greased baking sheet. Bake at 300° (confection) for 10 minutes, stirring once or twice. Reduce heat to 250° and bake for 10 minutes. Cool and store in airtight container.

Posted on March 2, 2009 by Margaret | Category: Desserts, Using Honey
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In saucepan:
½ cup honey
½ cup white sugar
Let above come to a boil, take off of stove.

Stir in 1 cup peanut butter. Mix in 2 cups rice cereal. Drop by spoonful on wax paper. Cool.

Posted on March 2, 2009 by Margaret | Category: Breads & Loaves, Using Honey
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Combine, in large bowl:
3 ½ cups flour
1 tbsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp cloves
½ tsp allspice

Add to dry:
½ cup vegetable oil
½ cup applesauce
1 cup honey
1½ cup granulated sugar
3 eggs
1 cup coffee (1 tsp instant plus 1 cup water)
¾ cup orange juice

Mix thoroughly with wire whisk or blender on low speed. Batter will be thin. Spread in greased and floured 9×13 pan or 10” (3 lt.) bundt pan. Bake for 55-65 minutes. Cool 20 minutes in pan.

Posted on March 2, 2009 by Margaret | Category: Snacks, Using Honey
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Combine in large bowl, set aside:
2 cups oats
1/3 cup finely chopped almonds
1/3 cup sesame seeds
1/3 cup currants or raisins

Heat in small sauce pan on medium heat until melted:
½ cup butter or margarine
¾ cup lightly packed brown sugar
¼ cup liquid honey

Add butter mixture to dry mix, stir until blended. Spoon into lightly greased 9” pan, pressing down mixture. Bake in 350° oven for 20-25 minutes. Cool in pan for 3 minutes. Cut into 12 bars, running knife along edge of pan.

Posted on March 2, 2009 by Margaret | Category: Breads & Loaves, Using Honey
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Combine, set aside:
1¼ cup flour
1 tbsp baking powder
¼ tsp salt

In a large bowl, combine:
2 cups Raisin Bran cereal
1 cup milk
¼ cup honey
Let stand until softened, about 2 minutes

Add to wet ingredients, mix well:
1 egg, lightly beaten
3 tbsp vegetable oil

Add dry ingredients to wet; stir until moistened. Fill greased (or paper-lined) muffin cups, filling 2/3 full. Bake in 400° oven, for 18-20 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to wire rack. Yields 10-12 minutes.

Posted on March 2, 2009 by Margaret | Category: Breads & Loaves, Using Honey
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Mix and let stand for 15 minutes:
1 cup oats
¾ cup wheat germ
½ cup natural bran
½ tsp salt
½ tsp cinnamon
1 cup buttermilk, or sour milk

Add and mix:
¾ cup honey
2 eggs, beaten
½ cup oil

Combine, and mix well:
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
½ cup raisins

Pour into muffin tins, ¾ full. Bake in 375° oven for 20-25 minutes.

Posted on March 2, 2009 by Margaret | Category: Snacks, Using Honey
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2½ cup rice cereal
1¼ cup oatmeal
1 cup chopped mixed dried fruit (apricot, dates, raisins, cranberries, apples, etc.)
1 cup chopped peanuts
¾ cup brown sugar
¾ cup creamy peanut butter
¾ cup liquid honey
½ cup baking cocoa

Combine rice cereal, oatmeal, fruit and peanuts in large bowl. Heat sugar, peanut butter and honey together in small saucepan over low heat, stirring until melted and smooth. Stir in baking cocoa. Pour over dry ingredients. Mix well. Press firmly into 9×13 pan lined with greased foil. Store in airtight container (chill 1 hour). Freezing – excellent!

Posted on March 2, 2009 by Margaret | Category: Desserts, Using Honey
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Microwave on high, 20 seconds:
4 tbsp peanut butter
1 tbsp honey

Stir in:
1½ cups crispy rice cereal
Press into 9” pie pan. Chill.

Combine:
1 pkg chocolate pudding
2 cups skim milk
Pour into chilled pie crust and top with whipped topping.

Posted on March 2, 2009 by Margaret | Category: Snacks, Using Honey
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3 cups rice cereal
½ cups raisins
1/3 cup chopped almonds or pecans
1/3 cup dried cranberries
¼ cup chopped dried apricots
½ cup crunchy peanut butter
¼ cup corn syrup
3 tbsp honey

Pre-heat oven to 350°. Lightly grease a 9” square pan, set aside.
Combine cereal, raisins, almonds, cranberries, and apricots. Place peanut butter, corn syrup, and honey in small saucepan over medium/high heat. Bring to a boil, stirring, reduce heat and stir until smooth (1 minute) sticky. Scrape over cereal; stir. Pour into prepared pan. Press down.
Bake until top is golden, 10-15 minutes. Cool completely in pan. Slice into squares. Keep stored at room temperature 3 days. Makes 20 squares.

Posted on March 2, 2009 by Margaret | Category: Dressings & Sauces, Using Honey
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The original recipe called for sugar and I substituted honey. I made it about two weeks ago, left it in the fridge in a mason jar and just tried it for lunch, it is delicious.

Maple Honey Dressing

¾ – cup mayonnaise
1 tsp vinegar
1 tbsp lemon juice
1 tbsp honey
3 tbsp maple syrup
Combine all ingredients. in a mason jar, shake well and chill before serving.

The recipe suggests using it with spinach greens and strawberries or other seasonal fruit. I had mine with mixed greens, red onion, apples, walnuts and goat cheese, YUM!

It will thicken more as it sets.

Posted on March 2, 2009 by Margaret | Category: Using Honey
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Butter or margarine 1/3 cup
Honey ½ cup + 2 ½ tbsp (3 tbsp is easier)
Eggs 2
Pumpkin (mashed) 1 cup

Cream butter and honey together well. Add eggs. Add pumpkin and stir.
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Medium size orange 1

Cut orange and remove seeds. Put all in a blender or grinder. Stir into batter.
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All purpose flour 1 cup
Whole wheat flour 1 cup
Baking soda 1 tsp
Baking powder ½ tsp
Salt ¾ tsp
Cinnamon ½ tsp
Cloves ½ tsp
Chopped nuts ½ cup
Raisins or chopped dates ½ cup

Combine above in bowl and mix well. Stir into batter. Spoon into prepared 9 x 5 x 3 inch (23 x 12 x 7cm) loaf pan. Bake at 350 degrees for 1 hour. Test with toothpick.

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Try with honey orange butter, butter or leave plain. A moist loaf.

My sister made this also and substituted a ¼ cup ground flax for a ¼ cup of the whole wheat flour. Since she didn’t have any raisins, she used dried cranberries instead. Loved it!