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More Honey Recipes
2 cups granulated sugar
4 oz. unsweetened chocolate
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup honey
2 tablespoons butter
Helps to satisfy the family sweet tooth.Combine sugar, chocolate, salt and milk.
Boil for 5 minutes.
Add honey and cook to softball stage (24O degrees on your candy thermometer).Add
butter, and let mixture stand until lukewarm. Then beat until creamy, pour into
a buttered pan. If desired, stir in nutmeats after beating.
Submitted by Gary Hawkins
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1 oz fresh yeast cake
1 tbs. honey
1 & 1\4 cups tepid water
1 tsp. salt
3 & 1\2 cups flour
Dissolve yeast
and honey in tepid water. Sift in the flour and slat.
Mix well and knead lightly on a floured board. Cut dough into 8 pieces and shape
into rounds. Roll or flatten with your hands until 5 inches across and 1\4 inch
thick. Place on lightly greased cookie sheet, cover with a clean towel and let
rise in a warm place for an hour or two. Let them rise to the thickness of 1\2
or 3\4 inch. Then bake in hot oven (500 degrees) for 7 to 8 minutes.
Submitted
by Jon Peacock
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1\2 cup oil
3\4 cup lemon juice
1\4 cup water
1 1\2 tsp. salt
4 1\4 tbsp. Honey
1 tsp. Tabasco sauce
2 tsp. soy sauce
3 1\4 tsp. Worcestershire sauce
2 or 3 pounds of chicken thighs.
Mix all ingredients except chicken in pan. Heat to boil. Cook indoors: Start chicken, skin side down in baking pan. Pour hot sauce over and marinate several hours. Bake at 450 degrees for 25 minutes. Reduce heat to 325. Turn skin side up and bake 25 or 30 minutes more. Cook outdoors: Marinate as above, place on grill, turn and baste often.
Submitted by Evelyn Williams
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1 tsp. soda
1 tsp. salt
1 1\4 tsp. Baking Powder
2 cups plain corn meal
1\2 cup self rising flour
1 1\4 cup honey
4 tbsp. Vegetable shortening
2 cups buttermilk
Mix all dry ingredients well. Add liquids, ingredients melted shorting and bake at 350 degrees for 45 - 60 minutes. Note; melt shortening in baking pan till very hot.
Submitted by Evelyn Williams
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3 cups plain flour
2 tsp. cinnamon
2 tsp. soda
1 tsp. salt
1 cup oil
4 eggs
1 1\2 cups honey
3 cups grated carrots
3 cups of chopped pecans
Sift all dry ingredients together. Add oil, honey and eggs. Mix well. Fold in carrots and nuts. Bake at 325 degrees for 30 minutes or more in 2 layer pans. You may use a Bunt pan, just cook a little longer.
Submitted by Evelyn Williams
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8 oz Creamed Cheese, softened
1\3 cup honey
1 tsp. vanilla
Blend until smooth Ice cake while warm.
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Grandma's Honey Pineapple Pork Chops
6 pork chops
1 (8 1/2 oz) can sliced pineapple
1/2 cup honey
1/4 cup pineapple syrup
1 tbsp. prepared mustard
Maraschino cherries
Combine honey, pineapple syrup and mustard and put some on each chop. Bake at 350 degrees for 1 1/2 hours. Remove from oven. Put a pineapple slice and a cherry in center of each chop. Return briefly to oven to warm fruit. Makes 6 servings.
recipe by Mary Falkenburg
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4 lb. short ribs or spare
ribs
1 (8 oz) can tomato sauce
1/4 cup red wine
1/4 cup red wine vinegar
1 tbs. instant minced onion
1 tsp. onion salt
1 tsp. salt
1 tsp. garlic salt
1/2 tsp. ground cloves
1/2 cup honey
Broil ribs under broiler for 30 minutes turning occasionally to brown. Remove excess fat. Place ribs in a casserole dish. Combine remaining ingredients and pour over ribs. Place covered casserole in a 325 degree oven for approximately 1 hour. Serves 6. I have cooked this recipe in a crock pot for about 4 or 5 hours on low. Use chicken or meatballs. Use 1/2 cup of fresh onions instead of dry minced onions and add more spices to the recipe. This recipe is very adaptable to experimentation.
By Jean Parker
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Make a sauce as follows:
Combine 1/2 cup soy sauce, 3/4 cup honey, 1 level tablespoon prepared mustard
and one small finely chopped onion. Pour over 3 or more pounds spare ribs and
bake a 300 degrees for 2 hours or more.
By Harriet Harshman
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2 1/4 lbs. meat cut in
chunks (beef, lamb or veal)
1/2 tsp. curry
2 tsp. black pepper
1 tbs. cinnamon
1 cup oil
1 cup diced onions.
1 cup chopped parsley
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tbs. salt
1/4 tsp. saffron
Mix all ingredients in a large kettle and cook on high heat for 10 - 15 minutes. Stir frequently, until meat is browned and has absorbed oil and spices. Add 5 cups of hot water, cover and cook until tender. When meat is cooked, add 1/2 cup honey and 1 tbsp cinnamon. Continue cooking until liquid has thickened.
Submitted by Jon Peacock
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1 onion, diced
2 lbs. ground beef
1 (12 oz) can diced tomatoes
1 can tomato paste
3 tsp. ground cumin
2 tbsp honey
1 lb. pinto or kidney beans cooked and drained.
4 cloves of garlic, diced
1 (4 oz) can diced green chili powder
1 tbs. vinegar
1 tbs. salad oil
Sauté onion and
garlic. Add round beef and remaining ingredients. Simmer, do not boil, for 1
1/2 to 2 hours. Garnish with Cheddar cheese.
Six servings.
By Nancy Mongene
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2
lb. mild or hot Italian sausage
3 cups tomato juice
1 tbs. honey
2 tsp. salt
1/4 tsp. black pepper
Sour Cream (optional)
2 large onions, chopped
2 cups diced tart apples
1 tbsp. brown sugar
1 clove garlic, minced
1 to 3 tsp. chili powder
2 cans pinto beans
Brown sausage,
remove and cut into 1 inch pieces. Pour off all but 3 tablespoons drippings.
Sauté onions. Add remaining ingredients except
Sour Cream, beans and sausage. Bring to boil. Add beans and sausage. Bake at
350 degrees for 50 minutes. Serve with Sour Cream. Six servings
By Nancy Mongene
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2 cups plain
flour
2 tsp. Baking Powder
1/2 tsp. soda
1/2 tsp. salt
2 cups All Bran
1/2 cup chopped nuts
1/2 cup honey
1 tbsp melted margarine
1 1/2 cup milk
Sift Baking Powder, soda and salt. Add All Bran & nuts. Mix honey melted margarine and milk. Add to dry ingredients. Bake in hot, 350 degree oven, 20 - 25 minutes. Makes 16 large muffins.
Submitted
by Evelyn Williams
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Honey Butter
1/2 cup butter 1/4 cut honey
In small mixer bowl, cream butter until fluffy. Continue
creaming while adding honey in fine stream. Store in refrigerator.
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Beverages:
Party Punch
1 1/4 cup honey
2 cups boiling water
2 cups Orange Juice
1 cup Lemon Juice
4 cups Cranberry Cocktail
1 qt Ginger Ale
Dissolve honey in boiling water. Chill. Combine all remaining
ingredients except Ginger Ale. Chill. Before serving add Ginger Ale.
Makes 20 punch glass servings.
Ruby Red Punch
1/2 cup honey
2 cups hot water
1 six ounce can frozen Lemonade
1 cup Apple Juice
1 pt Cranberry Juice Cocktail
Blend honey in hot water. Let cool. Mix in remaining
ingredients. Chill and pour in punch bowl. Garnish with frozen fruit
ice cubes. Makes 16 punch glass servings.
Old Fashioned Lemonade
2 qts water
1 1/2 cups Lemon Juice (fresh is better)
1 1/2 cup honey
1 cup water
Heat 1 cup of water until it boils, add honey. Mix 2 qts water
and Lemon Juice. Add honey mixture to Lemon Juice / water. Chill in
refrigerator. Yield: 3 quarts.
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Tzimmes
(a Classic Jewish Sabbath Dinner)
1 pkg. mixed dried fruit
1 tbsp flour
2 tsp. salt
4 carrots pared and quartered 2 cups water
1 cup orange juice
1 tsp. cinnamon
1 chunk, brisket or shoulder roast, about 3 pounds
1/4 tsp. black pepper
1 orange, thinly sliced and peeled
4 tbsp honey
Rinse dried fruit and soak in cold water 1 hour. Drain. Sprinkle meat with flour, salt and pepper. Brown over medium heat. Place in 12 cup casserole. Arrange fruit and vegetables around it. Mix water, orange juice, honey and cinnamon. Pour over casserole. Cover and bake at 350 degrees, 2 1/2 hours or until meat and vegetables are tender.
by Nancy Mongene
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1 large onion 1 1/2 cup
water
1 pkg. bread stuffing mix [unsalted]
8 thin pork chops 1 6 ounce can orange juice
2 tbsp melted butter concentrate
1 tsp. dry mustard 2 tbsp brown sugar
1 tsp. ground sage 1/2 stick butter
2 Acorn Squash Salt and pepper
1 tsp. Worcestershire Sauce 1 tbsp honey
Sauté onion in butter. Add 1/4 cup orange juice & water. Bring to boil. Pour over bread stuffing and sage in a bowl, stir to moisten well. Alternate 3 layers of stuffing and 2 layers of pork chops in greased casserole, beginning and ending with stuffing. Remove seeds from squash and cut into slices. Arrange on top of casserole. Brush with melted butter, salt and pepper. Cover & bake for 45 minutes at 350 degrees. Remove cover. Combine remaining orange juice concentrate, brown sugar, honey, mustard and Worcestershire Sauce. Brush over casserole. Bake 15 minutes more.
by Nancy Mongene
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Barbecued Spareribs with Honey Ginger Glaze
2 slabs
spareribs - about 3 pounds each.
1 cup catsup 1/4 cup honey 1 tsp. ground ginger
2 tbsp soy sauce 1 tbsp corn starch 1 med onion,
2 tbsp lemon juice chopped
2 large cloves garlic, crushed
Pour water in 2 shallow broiler pans. Place ribs on a rack over water. Cover
with foil. Bake 1 hour until tender. In saucepan mix remaining ingredients and
bring to boil. Reduce heat & simmer 5 minutes. Remove foil and pour out
water from pans. Brush generously with sauce
and broil 3 - 4 inches from heat source for 3 to 4 minutes. Turn & repeat
with other side. Serves eight.
by Nancy Mongene
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1/4 cup vinegar 2 tsp.
lemon juice
1/2 cup catsup 1/4 cup soy sauce
1/4 cup Worcestershire 1 large onion, chopped
1/4 cup margarine 1/2 cup brown sugar
1 tbsp prepared mustard 2 cloves of garlic, chopped 1/2 cup
water fine
1/4 cup honey 1/2 tsp. pepper
1 1/2 tsp. salt 3 lb wings, separated at joint 1/2 can
green chilies and tips discarded
Bring all ingredients except chicken to boil in a large skillet. Add chicken and cook 40 minutes. Or if using a crock pot, mix ingredients and cook on high 1 hour. Add chicken and cook at low for 6 hours.
by Nancy Mongene
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1/2 cup
honey 1 tsp. salt
1/3 cup prepared mustard 1 broiler / fryer, halved or 2 tbsp lemon
juice quartered
melted margarine
Combine honey, mustard, lemon juice and salt. Mix thoroughly. Set aside 1/2 cup of honey / mustard mixture. Place chicken in a shallow dish. Brush both skin and cut edges with remaining 1/2 cup sauce. Refrigerate for 2 hours. Drain excess sauce from chicken; reserve for basting. Place skin side down in broiler pan, not on rack. Brush with melted margarine. Broil about 20 minutes or until chicken begins to brown. Brush with sauce drained from the chicken and continue broiling about 10 minutes. Turn chicken skin side up. Brush with additional margarine. Broil until almost done, about 20 minutes. Baste with pan drippings and continue broiling until golden brown and drumstick twists easily. Serve with reserve 1/2 cup honey-mustard sauce. Yield: 2 to 4 servings.
by Mrs. Richard Taylor
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6 chicken
breast, boned 2 tbsp margarine
4 tbsp honey 1 tsp. soy sauce
1 1/4 tbsp sesame seeds
Place chicken skin side down in a shallow greased baking dish. Melt margarine, add honey and soy sauce, mix & pour over chicken. Bake at 325 degrees for 45 minutes, basting every 15 minutes. Sprinkle with sesame seeds and continue baking in a 450 oven for 10 minutes or well browned. Serves 6.
by Carol Edmunds
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5 or 6 lbs spareribs,
cut into serving pieces
1/4 cup prepared mustard 1 cup strong coffee
1 tbsp Worcestershire sauce 1/2 cup cider vinegar
a few drops of Tabasco sauce
Arrange spareribs one layer deep in large shallow roasting pan. Combine remaining ingredients. Heat and stir until blended. Brush lavishly over ribs. Bake at 350 degrees uncovered for 2 1/2 hours basting frequently with remaining sauce. Serve on bed of hot sauerkraut. Serves 8.
by Gene Phillips
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Michigan Beekeepers Association
2 cups cooked roast beef 1 tsp. vinegar
1 small onion cut up 1 tbsp honey
1/2 cup catsup 1 bouillon cube
2 tsp. mustard 1 cup water
2 tsp. cornstarch
Brown onion with roast beef until onion transparent. Mix remaining ingredients and add to beef/onion mix. Simmer slowly until beef shreds. This is good for leftover beef roast on hamburger buns.
by Karen Sue Marry
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4 lb lean, meaty spareribs
1/4 cup soy sauce
1/2 cup honey 1/2 tsp. ginger
3/4 tsp. dry mustard 1/4 tsp. mace
1/4 tsp. ground cloves 1/2 tsp. salt
1/4 cup sherry
Marinade the ribs overnight in covered pan. Cook ribs in a 350 degree oven -
basting frequently. If cooking ribs on a spit rod, put a pan under ribs to catch
the marinade and brush meat frequently with sauce.
by Gerry Buell
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A Snack recipe you will enjoy.
1 1/2 boxes Bugles
1 cup pecan pieces
1 cup walnut pieces
Mix together in large bowl.
In large saucepan, on medium high heat, melt
1/2 cup butter
1 cup brown sugar
1/2 cup light corn syrup
1/2 cup honey
1/4 tsp. salt
Stir and boil for 5 minutes. Lower heat and simmer for 5 minutes more, stirring often. Remove from heat. Add 1/4 tsp. baking soda, 1/2 tsp. vanilla. Stir. Pour over the bugle/nut mixture and mix well. Spread out on a large nonstick cookie sheet till cool. Bake at 275 degrees F. for 15 minutes. Stir till all mix is coated. Bake 15 minutes more. Remove from oven. Stir. Pour mixture onto wax paper and separate into chunks ith two forks. Cool. Store in an airtight container. (If the honey is going to scorch, it will be during the baking. Watch closely. 10 minutes each turn may be enough. Just want to melt the coating so you can mix it well)
Submitted by 'Judy in Kentucky, USA'
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These Recipes came to us with permission from the GEORGIA BEEKEEPERS ASSOCIATION INC.