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 Honey Banana Bread
| 4 Cups Flour |
1 Cup Oil |
| 4 tsp. Baking powder |
1 Cup Honey |
| 1 tsp. Salt |
2 Eggs, slightly beaten |
| ¾ Cup Walnuts |
6 TBS. Buttermilk |
| 2 Cups Mashed Bananas |
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Combine all ingredients and bake in a greased loaf pan at 350 F.
for 1 hour and 10 minutes. Yields 2 loaves. |
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Honey Butter
½ Cup butter or margarine (softened, room temperature)
¼ Cup Honey
Combine honey and butter, mix well. Serve with biscuits, bread muffins
or scones. Makes ¾ cup. Keep refrigerated. |
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Honey Mustard Dressing
| ¾ Cup Mayonnaise |
1 Tbs. Prepared Mustard |
| 1/3 Cup Vegetable Oil |
1 tsp. Pepper |
| ¼ Cup Honey |
½ tsp. Minced Onion Flakes |
| ¼ Cup Lemon Juice |
1 tsp. Minced Parsley |
Mix together all ingredients in small bowl until smooth and creamy.
Cover and refrigerate until ready to serve. |
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Honey Shortbread
| 1 Cup Butter |
2 ½ Cups All-Purpose Flour |
| 1/3 Cup Honey |
¾ Cup Chopped Pecans |
| 1 tsp. Vanilla |
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Beat butter, honey and vanilla in large bowl with electric mixer
until mixture is light and fluffy. Add flour, 1 cup at a time, beating
well after each addition. If dough becomes too stiff to stir, knead
in remaining flour by hand. Work in nuts. Pat dough into shortbread
mold or ungreased 9-inch cast iron skillet. Score surface with knife
so it can be divided into 24 wedges, prick deeply with fork into
score marks.
Bake in preheated 300F oven 35 to 40 minutes. Cool in pan on wire
rack 10 minutes. Remove from pan. Cut into wedges while warm. Makes
2 dozen. |
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Hot Honey Cider
1 gallon fresh apple cider
1 cup honey
½ cup orange juice
Juice of ½ lemon
6-7 cinnamon sticks
1 tablespoon cloves
½ teaspoon allspice
1 cup dark rum (optional)
Put top 7 ingredients into a 2 gallon pot. Let simmer on med. low heat
for 1 hour. Slice apple and orange into 6 slices each and add to pot.
Do not remove core of apple or orange pealing. Add rum. Serve hot.
By: Barbara Maciariello
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Honeycomb Almond Stickies
1 – 4” x 4” Comb Honey
1 Cup Chopped Almonds
2 Cups Chocolate for dipping
Take a 4" x 4" cut of comb Honey and cut into 1/2 to 1 - inch squares. Place on waxed paper. Use a sharp knife, dipping in very hot water for each cut to make cuts easier. Place honey in freezer for about one hour. Melt chocolate. Roll each piece of honeycomb in chopped almonds and dip into melted chocolate. Keep chilled and wrap individually in waxed paper.
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Cold Blueberry & Honey Soup
4 full cups of fresh blueberries
1 ½ cup water
¼ teaspoon cinnamon
¼ cup light honey
1 tsp. fresh ginger juice
2 tbs. corn starch
½ cup half & half
Plain Greek yogurt
Combine blueberries, water, cinnamon, honey and ginger in large saucepan. Bring to a slow boil- stirring occasionally. Reduce the heat and simmer for about 2 minutes. Most of the blueberries should have burst.
Let cool for ½ hour, and puree the blueberry mixture in a blender until smooth. This may take several batches.
Pour the puree blueberries through a fine sieve, straining our any solids. Return to a sauce pan and using a whisk, add cornstarch and milk. Bring the soup to a boil, stirring constantly.
Let cool for several minutes and then chill until cold (at least 5 hours). Serve with ½ tbs. of yogurt in each serving.
The soup will keep in refrigerator for several days.
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