Posted on October 6, 2011 by Simply Ducky | Category: Beverages, Snacks, Using Honey
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This is the favourite smoothie recipe at our house…

1 pint strawberries (frozen works well)
1 banana
1 – 8oz container yogurt (plain, banana or vanilla)
1/2 cup milk
1/2 cup honey
1 tsp vanilla

Process all ingredients in blender until smooth. (Put liquids in first then frozen berries – easier on the blender)

Makes 3 to 4 – 1 1/2cup servings.

Posted on April 12, 2011 by Simply Ducky | Category: Snacks, Using Honey
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Combine in large bowl:

• 6 c rolled oats
• ¼ c flax meal
• ½ c wheat germ
• ½ tsp sea salt
• 1 tbsp cinnamon
• 1 c coconut

Add 3 c nuts and seeds:

• 1 c sliced almonds
• 1 c pumpkin seeds
• ¼ c sesame seeds
• ¾ c sunflower seeds

Combine in small bowl and then add to above:

• 3 tbsp sunflower or olive oil
• 1 c apple sauce
• ¼ c maple syrup
• ¼ c brown sugar
• 1/3 c honey

Gently mix the wet ingredients with the dry. Spread onto two large cookie sheets. Bake at 275 degrees for 1 hour, turning every 15 minutes.
Once cooled, you can add 2 cups of dried fruit (apricots, cranberries, blueberries, etc) or add some chocolate chips

Posted on March 1, 2011 by Simply Ducky | Category: Desserts, Snacks, Using Honey
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• 1/2 c butter
• 1 1/2c flour
• 1/2 c brown sugar, packed
• 1/2 tsp. salt
• 1/2 c honey
• 1 tsp. baking powder
• 1 egg, beaten
• 1/2 c chopped nuts (optional) we used walnuts
• 1 tsp. vanilla

Cream together butter, brown sugar, and honey; stir in egg and vanilla. Mix together dry ingredients and combine with butter mixture. Stir in nuts. Pour batter into a buttered 9 X 9″ pan. Bake at 350 degrees for 25 – 30 minutes; don’t overbake. Remove from oven, cut into bars, and allow to cool

Posted on March 1, 2011 by Simply Ducky | Category: Desserts, Snacks, Using Honey
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Snacking can be a blessing or a curse when you’re trying to be mindful of your daily diet. Whether you’re going to work, school or just running errands, make a batch of bars at the beginning of the week and package it in individual servings. You’ll never have to reach for candy or cookies in the afternoon because you’ll never be without a delicious snack!

• 1/3 cup pure honey
• 1/4 cup butter, melted
• 3 egg whites
• 1 teaspoon cinnamon
• 1/2 teaspoon almond flavoring
• 3 cups low-fat granola
• 1/2 cup almonds, coarsely chopped
• 3/4 cup dried cherries

Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into 9-inch, nonstick (or well greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

Posted on October 12, 2010 by Simply Ducky | Category: Desserts, Using Honey
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Beat whipping cream until it thickens. Gradually add honey and beat until soft peaks form. Fold in vanilla

• 1 cup whipping cream
• 3 tbsp. honey
• 1 tsp. vanilla

Posted on October 12, 2010 by Simply Ducky | Category: Desserts, Using Honey
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A traditional favorite, this dessert reminds us of special times with family and friends and the creamy comfort of fall. Honey enhances the flavor and makes it irresistible – why wait until Thanksgiving to indulge in this tasty treat?!

• 3 eggs
• 1 large or 2 smaller pie crusts
• 3/4 cup honey
• 2 cups cooked pumpkin *
• 1 cup evaporated milk
• 2 Tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.

Makes eight servings

* Cook pumpkin with as little water as possible and mash, or substitute equal amount of canned pumpkin

Posted on July 23, 2010 by Simply Ducky | Category: Beverages, Using Honey
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Makes 5 (8-ounce) servings

• 1 cup milk
• 1-1/2 cups pineapple, diced
• 1 cup plain yogurt
• 1/3 cup honey
• 2 Tablespoons orange juice
• 1 teaspoon orange zest
• 5 to 10 ice cubes, optional

In a blender, combine all ingredients except ice cubes and blend until smooth. If desired, add ice cubes, one at a time, and blend until smooth.

Posted on July 23, 2010 by Simply Ducky | Category: Beverages, Using Honey
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Makes 4 servings

• 1 cup orange juice
• 1/2 cup lime juice
• 1/3 cup honey
• 2 cups club soda
• 1 lime, thinly sliced
• 1/2 orange, thinly sliced

Combine orange and lime juices and honey in a 2-quart pitcher; mix well. Add club soda and sliced fruit. Pour into tall glasses filled with ice.

Posted on July 23, 2010 by Simply Ducky | Category: Beverages, Using Honey
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Makes 2 quarts

• Juice of 12 to 15 small limes
• 1 cup honey
• 2 quarts water
• Handful mint, optional

Mix juice with honey and water in pitcher until combined. Taste for sweetness and adjust accordingly.

Serving Suggestion: Best if served chilled. You may also add fresh mint.

Posted on July 23, 2010 by Simply Ducky | Category: Beverages, Using Honey
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Makes 8 servings

• 1 cup fresh, ripe nectarines, pineapple, or strawberries, chopped
• 1-1/2 cups plain yogurt
• 1/3 cup honey
• 1 teaspoon vanilla
• 8 paper cups (3 oz.) and popsicle sticks or plastic spoons

In a blender, combine all ingredients; mix well. Pour into eight (3 oz.) paper cups; insert popsicle sticks or plastic spoon in center of each. Freeze 4 hours or until solidly frozen.

Posted on July 23, 2010 by Simply Ducky | Category: Beverages, Using Honey
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Makes Six 6 oz. servings

• 1-1/2 cups fresh orange juice
• 1/2 cup Orange Blossom honey
• 2 Tablespoons lemon juice
• 2 Tablespoons lime juice
• 1-1/2 cups frozen raspberries
• 1 cup crushed ice

In a blender, combine orange juice, honey, lemon and lime juices until honey is dissolved. Add raspberries and ice. Puree. Serve in beverage glasses garnished with a lemon or lime wheel.

Posted on July 23, 2010 by Simply Ducky | Category: Beverages, Using Honey
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Makes 4 servings

• 1 pint fresh strawberries, stemmed and cleaned
• 1/4 cup honey
• 1 can (6 oz.) frozen orange juice concentrate
• 2 cups brewed green tea, cooled

In a blender or food processor container, combine strawberries and honey; process until smooth. Add orange juice concentrate; process until well blended. Stir into cooled tea. Serve over ice.

Posted on May 9, 2009 by Margaret | Category: Desserts, Snacks, Using Honey
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1 cup peanuts
1 cup all purpose flower
1/2 cup whole wheat flower
1/4 ground flax
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter (smooth or crunchy)
1/2 cup butter
1/2 cup brown sugar
1/3 cup honey
1 egg
1 teaspoon vanilla

Directions:
Preheat oven to 350 F. Coarsely chop peanuts, leaving some whole. In a small bowl stir flowers with flax, baking soda, and salt. In a large bowl mix peanut butter with butter, brown sugar, and honey until mixed. Beat in egg and vanilla. Beat in flour mixture. Stir in peanuts. Using hands, roll dough into 1 inch balls. Place on baking sheet at least two inches apart. Flatten with a fork. Bake until golden (10-12 minutes).

Note:
Taste great after sitting for a day!

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.
—————————-

Medium size orange 1

Cut orange and remove seeds. Put all in a blender or grinder. Stir into batter.
—————————-

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.

—————————-

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!