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| Honey Orange Thirst
Quencher Makes eight 8 once servings. |
| 1/2 cup honey 1/2 teaspoon lite salt 2 cups orange juice 5 and 1/2 cups lukewarm water |
| Combine ingredients.
Using lukewarm water will aid in dissolving honey. Then cool. |
| Honey Orange Thirst
Quencher Makes eight 8 once servings. |
| 1/2 cup honey 1/2 teaspoon lite salt 1/4cups lemon juice 7 and 1/2 cups lukewarm water |
| Combine ingredients. Using lukewarm water will aid in dissolving honey. Then cool. |
| Frosty Honey Latte By Sonia J Woodrum, Secretary Sagadahoc County Beekeepers Assn. |
| 1/4 C of
Boiling water 1/4 C of Honey 3/4 C of cold water 2 T instant coffee granules 1 cinnamon stick (or 1 vanilla bean) 2 inch piece 1 quart low fat milk ice cubes |
| Dissolve cofee
granules in boiling water; stir in honey. Add cold water and cinnamon stick; stir ti mix. Store in refrigerator until ready to use. |
| To make latte,
fill a tall glass with ice cudes; stir
in1/4 C of coffee-honey concentrat. Fill glass with milk; stir to mix. Makes 4 servings |
| Banana Pops Makes 8 servings |
| 1 1/2 cups toasted almonds,
coconut, candy sprinkles, or graham cracker crumbs. 4 just ripe banans - peeled 1/2 Cup honey 8 popsicle sticks |
| Spread ground nuts, topping
of choice, on plate(s). Cut each banana in half crosswise. Place popsicle stick in center. Hold over plate to catch mess and drizzle 1 TBS honey over banana smoothing with a spoon to coat all sides, Roll banana in topping of choice to coat all sides, pressing with fingers to secure. Place pops on wax paper lined lined cookie sheet and repeat with remaining bananas. Serve immediately. Calories 224, Calories from fat: 39%, carbohydrates: 35.2 g, Cholestrerol: 0 mg, Dietary Fiber: 3.26 g, Fat total: 11.6 g, Protein: 4.98 g, Sodium: 3.8 g |
| Honey Dijon Dressing Makes 1 cup |
| 1/2 cup vegetable oil 1/3 cup honey 1/4 tablespoon lemon juice 1 tablespoon Dijon mustard |
| Place all ingredients in a
2-cup measuring cup. Mix ingredients with a wisk or hand mixer until well blended. |
| Honey Butter By Jim and Barb Reed, Mt. Desert Down East Chapter |
| Honey Butter is wonderful on toast, muffins, pancakes, waffles, biscuits, etc.! It makes a great gift too! This recipe uses raw honey. "Raw honey" describes honey in it's natural state; it has not been heated to retard crystallization and pollen has not been filtered out. The beneficial nature (enzymes and pollen, anti-bacterial and antioxidant characteristics, for instance) of honey is retained in "raw honey". |
| This recipe differs from
the usual one where the proportion of
honey to
butter is one to one. At the Windsor Fair, the following recipe
was much preferred by the throngs who tasted the two versions.
Thanks
to Jim and Barb Reed for serving up a good treat at the Windsor Fair. Here's their secret: 1/2 cup butter
1 cup honey |
| Cream the butter. Add the honey and blend/whip until smooth. Store in covered glass containers and refrigerated. Variations include adding some grated rind of an orange. Or, add about 1/4 teaspoon of ground cinnamon. Invent your own special blend. |
| Honey
Sweet Potatoes By Cindy Cronkhite |
| 2 cups warm
mashed sweet potatoes 1/4 tsp salt 1 Tbls light brown sugar 2 Tbsp honey 2 Tbsp butter 1/2 cup milk 1 cup miniature marsh |
| Blend sweet potatoes, salt,
brown
sugar, honey, butter,and milk.
Spoon into a buttered 1-quart cassrole dish. Top with marshmellows. Bake at 350 F until marshmellows are browned. Makes 4 servings |
| Honey Acorn Squash |
| 1 medium size corn squash 1 tablespoon butter 1 tablespoon honey nutmeg or cinnamon (optional) |
| Cut Squash in half and
remove seeds and fibers. Place squash cut side down in a baking
pan containing 1 inch of water. Cook in an oven at 350 degrees
for 30 minutes or until tender. The pour the water out of the pan
and place the squash flesh side up in the pan. Put 1/2 tablespoon
of butter and 1/2 tablespoon of honey in each squash half.
Sprinkle with nutmeg or cinnamon if desired. Return it to the 350
degree oven until the butter and honey melt and the edges of the squash
are golden. |
| Honey Pollen Nut Cake |
| butter and flour for the pan dash of ground nutmet 1/2 C Maine Honey dash of ground cinnamon 3 eggs separated a handful of currants or raisins, if desired 1/2 C all purpose flour a pinch of salt 2Tbsp bee pollen granules 1/2 C chopped nuts |
| Preheat the oven to 350 degrees F. Butter and flour an 8 inch square metal baking pan. Beat together the honey and egg yokes until light and fluffy. Mix together the flour and pollen and fold into the honey mixture. Then fold in ground nuts, spices and fruit. Beat egg whites with a pinch of salt until stiff and shiny. Fold into the batter. Gently scrape batter into the prepared pan and bake for 30 minutes or until golden brown. Makes one 8 inch cake. |
| Honey
Peanut Butter Cookies |
| By
Jane Welch |
| 1/2 c. shortening 1/2 c. honey 1/2 c. brown sugar 1 egg 1/2 c. peanut butter 1/2 tsp. salt 2 c. flour 1/2 tsp. baking soda Cream shortening, honey, & sugar together until light and fluffy. Add well beaten egg. Add flour and soda together, stir in and mix well. Form into small balls of dough, place on greased cookie sheet, flatten with fork. Bake at 350 for 8 to 10 minutes. |
|
Substituting Honey in Your Recipe.....  * Replace up to one half of the granulated sugar called for in any recipe with honey. With a little experimenting, honey can replace all the sugar in some recipes. * Reduce the liquid called for in the recipe by 1/4 cup for each cup of honey used. * Add 1/4 to 3/4 teaspoon baking soda for each cup of honey used in baking goods. * Reduce oven temperature by 25° to prevent over-browning when honey is added. |
|
This is a list in the making. We
would love to have your recipe
for
that something special with honey in it. Please send us your recipe. E-Mail Comments to Webmaster: Lawrence Peiffer |