Baking with Honey

 

Use Cox's pure raw honey for up to half of the sugar in the recipe

For each cup of honey used: reduce the liquid by 1/2 cup

Add 1/2 teaspoon baking soda

Reduce oven temperature by 25 degrees

Cooking with Honey

 

For sauces, marinades, and salad dressings substitute pure honey for up to half the sugar in the recipe.

1 cup of sugar =1/3 to 1/2 cup honey. (If it is a stronger honey you would use 1/3 cup. If it is milder use 1/2 cup)

 

  • BEVERAGES

    Banana Yogurt Shake

     

    1 ½ c 2% milk

    2 ripe bananas peeled

    1 c low fat plain or vanilla yogurt

    ¼ c honey or huckleberry honey

    1 t vanilla

    ½ t cinnamon

    Dash of nutmeg

    5 ice cubes

     

    Combine all ingredients but ice in blender mix until smooth and creamy then add ice

     

     

    Christmas Champagne

     

    2 Cups Raspberry Creamed Honey

    2 packages unsweetened Strawberry Kool-Aid

    2 8-oz cans frozen Lemonade mixed with water

    2 8-oz cans frozen Orange Juice mixed with 3 juice cans water

    2 28-oz bottles Ginger Ale

    1 bottle Maraschino Cherries

     

    Mix Kool-Aid with 4 quarts water and 2 cups Honey. Combine with juices 4 hours before serving and refrigerate. Add Ginger Ale. Pour over ice ring or cubes in punch Bowl Add Cherries.

     

     

    Holiday Wassil

     

    6 Cups apple cider or juice

    Cinnamon Sticks

    1/4 tsp. Nutmeg

    1 tsp whole cloves

    1/4 Cup Cinnamon Creamed Honey

    3 Tbs. Lemon Juice

    1 tsp. Grated Lemon Peel

    1 Can (18-oz) unsweetened Pineapple Cranberry, or Orange juice

    Orange Slices and whole Cranberries to Decorate

     

    In a large saucepan, heat cider, cloves, and one cinnamon stick to boiling - reduce heat.

    Cover and simmer 5 minutes. Uncover and stir in remaining ingredients except Cinnamon Sticks and Simmer 5 minutes longer. Serve in Punch Bowl - use Cinnamon Sticks as stirrers, makes 16 ½ cup servings.

     

     

    Honey Fruit Smoothie

     

    ¼ c Cox’s huckleberry honey 1 cup frozen berries

    1 banana 1 tsp vanilla

    1 c yogurt vanilla or plain ice cubes

     

    Combine everything in blender can add ice if you want it more frozen.

     

     

    Hot Cocoa

     

    1/3 cup skim milk powder

    2 TBS cold water

    2 tsp Honey

    1 tsp cocoa

    ¾ cup boiling water

    Sprinkle cinnamon

     

     

    Pour milk powder and cocoa into a coffee mug. Add cold water and stir to form a smooth paste. Add hot water and honey. Stir until mixed. For a different sensation add a sprinkle of cinnamon on top, or use your favorite flavor of Cox’s Creamed Honey.

     

     

    Mango Breakfast Smoothie

     

    2 cups plain yogurt

    1 tsp vanilla

    ¾ cup orange juice, chilled

    1 mango, peeled and cubes

    1 tsp lime juice

    1 TBS honey or Cox’s lemon creamed honey

     

     

    Place all ingredients in a blender. Process until combined. Divide between 4 chilled glasses. Grate the lime zest on top for garnish. Serve. Yield: 4 8oz glasses.

     

     

    Orange Julius

     

    1 cup milk

    ¼ cup honey

    1 cup water

    1 tsp vanilla

    6 oz undiluted frozen orange juice

     

     

    Put all ingredients in blender and blend until smooth. Add 10 ice cubes and blend until Smooth.

     

  • BREAD

    Apple Date Ring

     

    Roll out a ½ recipe of sweet dough into a 14 x 7 inch oblong. Brush with soft margarine.

    Spread with a mixture of:

    1 cup cut dates

    1 grated apple

    ½ cup brown sugar

    ½ cup nuts

    Roll up from long side and seal edges well. Form into a circle on a greased baking sheet and seal, joining edges well. Cut halfway into ring with scissors at 1 inch intervals. Turn each section on its side. Let rise in a warm place about one hour or until double in bulk. Bake at 350 F for 20-25 minutes. Ice while warm, with confectioners sugar frosting and decorate with cherries and blanched almonds.

     

     

    Banana Honey Nut Bread

     

    3 bananas (whipped)

    ½ cup butter

    2 cups flour

    ½ cup nuts

    ½ cup sugar

    ½ cup honey

    2 beaten eggs

    1 tsp soda

     

     

    Cream bananas and whip until very light. Cream butter and sugar; add beaten eggs, then flour, soda and nuts. Add bananas. Turn into greased pan, bake in oven at 325 F for 1 hour.

     

    Basic Sweet Dough

     

    ½ cup milk

    ½ cup sugar

    1 ½ tsp salt

    ½ cup warm water

    2 pkg or cakes of yeast

    2 beaten eggs

    ¼ cup (1/2 stick) margarine

    4 ½ cup flour

     

     

    Scald milk, stir in sugar, salt and margarine and cool to lukewarm. Dissolve yeast in warm water and add to milk mixture. Add beaten eggs, half the flour and beat until smooth. Stir in remaining flour to make a stiff dough. Knead until smooth and elastic. Place in greased bowl; cover and let rise for one hour.

     

     

    English muffin loaves

     

    5 ½ cup flour

    2 packs dry yeast

    1 TBS honey

    2 tsp salt

    ¼ tsp baking powder

    2 cup milk

    ½ cup water

    Optional: ½ cup raisins

     

     

    Spoon flour into cup to measure. Combine 3 cups flour, dry yeast, salt and soda. Heat liquids and honey to 120 to 140 degrees. Add to dry ingredients and beat well. Stir in enough flour to make stiff dough. Spoon into greased and corn-mealed pan and sprinkle top with cornmeal. Cover and let rise 45 minutes. Bake 400 degrees for 25 minutes. Remove from pan and let cool on rack.

     

     

    Honey Bee rolls

     

     4 Tbs Dry Yeast

    1 Cup Warm Water

    1 tsp Sugar

    1 Cup Butter

    1 Heaping Tbs. Salt

    ½ Cup Potato Flakes

    10 to 12 Cups Flour

    6 Eggs

    1 Cup Honey

    4 Cups Milk

     

    Dissolve Yeast in warm water and sugar. Scald milk and add butter, Salt, Potato Flakes and 4 Cups Flour. Add Eggs one at a time and then add remain flour to dough until holds together in bowl but not stiff. If you put in too much flour you will have a tough roll. Let rise until double. Punch down and roll out. For dinner rolls, cut with circle cutter, dip in melted butter, fold in half, put in pan and let rise.

    Bake at 350 for 15 minutes or until light brown. For Cinnamon Rolls, Spread with melted butter, then sprinkle cinnamon and brown sugar. Also raisins and nuts if desired. To make sticky buns, spread with your favorite creamed honey and dried fruits or nuts corresponding with flavor of honey. Frost with powdered sugar mixed with vanilla, milk and butter. You can also frost with ½ Cup Creamed Honey, 3 oz Cream Cheese and powdered Sugar to thicken.

     

     

    Honey Buns

     

    ¼ cup chopped nuts

    ¾ cup Cox’s Apple Pecan Creamed Honey

    1/3 cup margarine or butter, melted

    2 TBS brown sugar

    ¾ tsp McCormick/Schilling Cinnamon

    10 oz can Hungry Jack Refrigerated Big Flaky Biscuits

    2 TBS margarine or butter, melted, if desired

     

     

    Heat oven to 350. in small bowl, combine nuts, honey, and 1/3 cup melted margarine; pour into un-greased 8 x 4 or 9 x 5 inch loaf pan. Separate dough into 10 biscuits each in prepared pan. Drizzle with 2 TBS melted margarine.

    Bake at 350 for 20 to 30 minutes or until golden brown. Cool 3 minutes; turn upside down onto serving plate. Serve warm or cool. Yield: 10 rolls.

     

     

     

    Honey Wheat Bread

     

    5 Cups Hot Tap Water

    2/3 Cup Honey

    3 Tbs Yeast

    11 to 14 Cups Wheat Flour

    1/4 Cup Molasses

    2/3 Cup Oil

    2 Tbs. Salt

    1/4 to ½ Cup Gluten Flour or White Better For Bread Flour

     

    Combine hot water, oil, honey, yeast and salt in mixer. Slowly add flour until dough leaves sides and bottom of bowl. Secure lid and knead for 6 minutes. Shape into loaves and place in greased loaf pans. Put into preheated oven at 150 degrees and let rise until double. Increase the oven temperature to 350 and bake for 30 to 40 minutes or until golden brown. Remove bread from pans and cool on rack. Makes 8 small or 4 large loaves

     

     

    Orange Honey Pull-a-parts

     

    12 to 24 Frozen Rolls

    6-oz or12-oz Cox’s Orange Creamed Honey

    ½ pack small size Vanilla or Lemon Non-instant Pudding

    ¼ to 1/2 Cup Melted Butter

    Place rolls in buttered bundt pan. Sprinkle pudding mix over top. Melt honey in Microwave and pour over rolls then pour melted butter over top. Cover with waxed paper and let rise overnight. Bake at 325 for 25-35 minutes or until golden brown. Adjust the recipe and baking time for size of pan. Invert immediately on to serving tray.

     

    You can also make cinnamon pull a parts with Cox’s cinnamon creamed honey and butterscotch pudding

     

     

    Raspberry Honey Pull-a-parts

     

    12- 24 frozen rolls

    1 6oz or 1 12 oz Cox’s raspberry creamed honey

    ½ package raspberry Danish dessert

    ¼ to ½ cup butter

    Place rolls in buttered bundt pan. Sprinkle Danish dessert mix over top. Melt honey in Microwave and pour over rolls then pour melted butter over top. Cover with waxed paper and let rise overnight. Bake at 325 for 25-35 minutes or until golden brown. . Different bundt pans hold different quantities of rolls. Small ones hold 12 so you will need to adjust the recipe and baking time. Small ones usually bake for about 20 min. Invert immediately on to serving tray.

     

     

    Wheat Nut Rolls

     

    ¾ cup scalded milk

    2 cups sifted white flour

    ¾ cup chopped nuts

    1 cup sifter whole wheat flour

    3 TBS shortening

    ¼ cup water

    1 egg

    ¼ cup honey

    1 pkg yeast

    2 tsp salt

     

     

    Combine scalded milk, shortening, honey, salt and water. Cool to lukewarm. Add yeast, beaten egg and flour. Blend with a spoon then knead lightly. Let rise until it doubles in bulk, then shape into clover leaf roll. Then rise again, about an hour. Bake in moderately hot oven, about 400 F.

     

     

    White Honey Bread

     

    5 cups milk—scalded

    6 TBS shortening

    6 TBS melted honey

    2 TBS salt

    1 yeast cake dissolved in ¼ cup water

     

     

    Raise for 1 hour- 45 minutes. Push down. Raise 40 minutes. Push down. Raise 20 minutes. Put on bread board and cut in four. Let stand 10 minutes. Shape loaves and place in four average tins. Bake for 15 minutes at 400 F or for 30 minutes at 375 F.

     

    Whole Wheat Rolls

     

    ¾ cup scalded milk

    3 TBS margarine

    ¼ cup honey

    2 tsp salt

    ¼ cup water

    1 pkg yeast

    1 egg

    2 cups sifted flour (white)

    1 cup whole wheat flour

     

     

    Combine scalded milk, shortening, honey and salt. Add yeast to water, stir to dissolve. Add to milk mixture; add beaten egg; add half flour. Beat well. Add rest of flour. Mix well. Knead on slightly floured board until smooth. Place in slightly greased bowl, cover and let rise until double in bulk. Punch down. Form into rolls. Let rise until doubled. Bake at 400 F for 10 minutes, then reduce heat to 375 F for about 10 minutes more.

     

  • BREAKFAST

    Apple Cheese Muffins

     

    ½ cup Shortening

    ½ cup Cox’s Apple-Pecan creamed honey

    2 eggs

    1 ½ cup all-purpose flour

    1 tsp baking powder

    1 ½ tsp baking soda

    ½ tsp baking soda

    ½ tsp salt

    ¾ cup quick oatmeal

    1 cup apple, chopped fine

    2/3 cup sharp cheddar cheese, coarsely grated

    ½ cup pecans, chopped

    ½ cup milk

    12 to 15 slices unpeeled apple melted butter or margarine cinnamon sugar

     

     

    Cream shortening and honey. Add eggs, one at a time, beating well after each addition. Sift dry ingredients; stir into shortening mixture. Stir in oats, apples, cheese, and pecanse. Mix well. Add milk gradually, stirring only to moisten other ingredients. Fill well-greased muffin pans 2/3 full. Dip apple slices first in melted butter, then in cinnamon sugar. Press one slice into batter in each muffin. Sprinkle lightly with cinnamon sugar. Bake at 375 for 25 minutes.

    Yield: 12-15 minutes

     

     

    Blueberry French Toast

     

    12 slices day old white bread, crusts

    removed

    2 packages (8 ounces each) cream cheese

    1 cup fresh or frozen blueberries

    12 eggs

    2 cups milk

    1/3 cup Cox’s honey

     

    Sauce:

    ½ cup Cox’s blueberry Honey

    2 TBS cornstarch

    1 cup water

    1 cup fresh or frozen blueberries

    1 TBS butter or margarine

    For French toast:

    Cut bread into 1 inch cubes; place half in a greased 13 x 9 x 2 inch baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and honey; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

     

     

    Blueberry Sour Cream Pancakes

     

    Topping:

    ¼ cup blueberry honey 2 TBS cornstarch

    1 cup water 4 cups fresh or frozen blueberries

    combine honey and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat; cover and keep warm.

    Pancakes:

    2 cups all purpose flour 2 TBS Cox Blueberry Honey

    2 tsp baking powder ½ tsp salt

    2 eggs 1 ½ cups milk

    1 cup sour cream 1/3 cup butter or margarine, melted

    1 c blueberries

    Combine dry ingredients In another bowl beat the eggs. Add milk, sour cream, honey, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden.

     

     

    Golden Carrot Muffins

     

    2 cups whole wheat flour

    2 tsp baking powder

    1 tsp cinnamon

    ¼ tsp salt

    ½ cup chopped nut

    ½ cup golden raisins

    2 eggs

    ¼ cup orange juice

    ½ cup salad oil

    ½ cup honey

    1 tsp vanilla

    1 tsp grated orange peel

    1 cup shredded carrots

     

     

    In large mixing bowl, combine flour, baking powder, cinnamon, salt, nuts and raisins. Set aside. In small bowl, blend together dry ingredients. Stir in carrots until moistened. Spoon batter into paper lined or greased muffin pan cups. Bake at 375 for 20-25 minutes. Yield: 18 muffins.

     

     

    Honey All-bran Upside Down Muffins

     

    2 cups Kellogg’s All-Bran

    1/2 Cup Honey

    1 1/4 cups milk

    1 egg, slightly beaten

    1 cup sifter flour

    1 tsp baking soda

    1/2 tsp salt

    1/4 cup honey

    1/2 cup currants

     

    Combine All-Bran, honey, and milk; let stand until most of the moisture is absorbed. Stir in Egg. Sift together flour, soda, and salt; add to All-Bran mixture, stirring only until combines. Put 1 tsp honey into bottom of each greased muffin cup; sprinkle with about 1 tsp currants. Fill 2/3 full with batter. Bake in moderately hot over (400 F) about 25 min. Let stand 5 min before removing from pans. Serve currant side up. YIELD: 12-15 muffins

    OPTIONAL:

    Use large muffin tins. Grease, place 2 tsp honey in bottom. Cut pineapple slice to fit, place ½ maraschino cherry in center. Fill 2/3 full with muffin mix. Increase baking time to 30 minutes.

     

     

    Honey and Spice blueberry syrup

     

    1 ½ c Cox’s blueberry honey ½ c water

    ½ tsp cinnamon 1 ¾ c fresh or frozen blueberries drained

    1 T lemon juice ½ tsp vanilla

     

    Combine honey, water and cinnamon in large saucepan. Bring to a boil; reduce heat to low and simmer 10 min stirring occasionally until sauce thickens. Cool tow arm stir in remaining ingredients. Use syrup to top waffles pancakes or French toast, ice cream or spoon over granola or yogurt.

    You can substitute any of the Cox’s flavored honey bears Raspberry, Huckleberry, Cherry, Orange or Pomegranate. And use the berries of your choice.

     

     

    Honey Berry Puff Pancakes

     

    1 cup milk

    6 eggs

    3 TBS Cox Raspberry Creamed Honey

    3 oz pack Cream Cheese

    1 cup flour

    ½ tsp salt

    ½ tsp baking powder __ Rumford

    3 TBS butter or Margarine

    Powdered Sugar

    Honeyberry Syrup or Preserves

     

    Heat oven to 400. In blender place milk, eggs, honey, cream cheese, flour, salt, and baking powder; let stand while preparing skillet. Grease 10 “ skillet with 1 TBS butter. Add remaining 2 TBS butter. Heat until sizzles about two minutes. While skillet is in oven blend ingredients on high speed for one minute or until smooth. Remove from oven, immediately pour batter into hot skillet. Bake for 20 to 25 minutes until puffed and golden brown. Serve immediately with syrup or preserves.

     

     

    Honey Muffins

     

    2 cups flour

    1 tsp salt

    3 tsp baking powder

    1 cup milk

    2 TBS honey

    1 egg, beaten

    ¼ cup melted shortening

     

     

    Sift flour with salt and baking powder. Mix milk, honey, beaten egg and melted shortening. Add to dry ingredients. Fill greased muffin pans ½ full. Bake 400 F for about 10 minutes. Reduce Heat to 375 for another 10-15 minutes.

     

    Variations:

    ½ cup blueberries; add to sifted dry ingredients

    ½ cup chopped citron, add to batter

    ¼ cup maraschino cherries, add to batter

    Blend ¼ cup peanut butter with honey

     

     

    Honey Syrup

     

    1 ¼ cup Coxes Raspberry Honey

    ½ cup water

    1 ½ tsp Lemon Juice

    1 cinnamon stick

     

    Heat items together

     

     

    Honey Waffles

     

    ¼ cup Cox’s Orange Creamed Honey

    2 cups milk

    5 TBS unsalted butter, melted

    2 ½ cups all purpose flour

    4 tsp baking powder

    3 egg yolks

    1 tsp orange oil or 2 TBS orange blossom water (optional)

    3 egg whites

    Fresh Raspberries

    Cox’s Honey butter

    Confectioners’ sugar and whipped cream for garnish

     

    In a medium saucepan, stir honey and milk over medium hear until honey dissolves. Stir in butter. Set aside to cool. Sift flour and baking powder into large mixer bowl. Set aside. Whisk egg yolks and flavoring into cooled milk mixture. Add flour mixture in mixer bowl. Beat at a medium speed of electric mixer just until smooth. Set aside. Wash beaters. In small mixer bowl, beat egg whites at high speed or electric mixer until just stiff. Fold into batter. Prepare waffle iron according to manufacturer’s directions. Preheat to medium high setting. Bake waffles until steaming stops and waffles are golden brown. Serve at once with fresh raspberries and honey butter. Garnish with a sprinkle of confectioners’ sugar and rosettes of whipped cream. Yield: 5 cups of batter, enough for 5 to 6 large waffles.

     

     

    Honey Whole Wheat Blender Pancakes

     

    Combine in blender

    1 cup whole wheat kernels

    1 cup milk

    Mix on high for 2 min then add

    2 eggs

    1/3 cup oil

    1 tsp salt

    1 T Cox’s honey

    Blend well Just before baking fold in 1 T fumford baking powder.

    Pour batter by ½ cup onto greased hot griddle, turn when bubbles form on top of pancakes. Cook until golden brown

     

  • CANDY

    Honey Caramels

     

    2 cups heavy cream

    1 cup butter

    1 cup sugar

    ¾ Karo Syrup

    2 cups honey

     

     

    Mix together everything but one cup of cream. Bring to a boil. Slowly add the other cup of cream carefully to not break the boil. Cook to 238 degrees for a firm ball. Add 1 tsp of vanilla, stirring vigorously. Pour into a 9 x 11 pyrex dish which has been lightly coated with margarine. Allow to cool. Cut to size.

     

     

    Honey Peanut Brittle

     

    1 cup honey

    1 cup light Karo syrup

    2 cups sugar

    1 tsp vanilla

    ¼ tsp salt

    1 cube (1/2 cup) butter

    2 cups raw peanuts

    1 cup water

     

     

    Cook honey, syrup, sugar, salt and water to soft ball stage; add butter and cook to hard crack stage

    (300 F). Add peanuts and vanilla.

     

     

    Honey Popcorn

     

    2 cups honey

    1 cup sugar

    ¼ cup butter or margarine

    1 scant tsp soda

     

     

    Boil Honey and sugar on low heat and cook to hard ball stage. Take off heat and stir in butter until dissolved. Add soda and stir well. Pour over 8-10 quarts of salted, popped popcorn. Stir mixture through popcorn, wetting hands occasionally. Can be eaten “loose” or in 30-40 popcorn balls.

     

     

    Honey Scotch Topping

     

    ½ cup sugar

    ¼ cup butter

    ¾ cup Sioux Bee Honey

    ¼ tsp salt

    2/3 cup evaporated milk

     

     

    Combine sugar, honey, butter, salt and 1/3 cup of the milk in a saucepan. Cook over medium heat, stirring occasionally, to soft ball stage (234 degrees). Stir in remaining 1/3 cup milk and cook until thick and smooth (about 3 minutes). Makes about 1 ½ cups. Serve hot or cold with ice cream on gingerbread, or on cake or pudding-or for a super sundae, on chocolate ice cream with toasted almonds.

     

     

    Microwave Honey Caramels

     

    1/2 c butter

    1/2 c brown sugar

    1/2 cup white sugar

    1/2 cup sweetened condensed milk

    1/2 cup honey

     

    melt butter, stir in remaining ingredients. Microwave on high for 6-7 1/2 min until bubbly. Pour into butter 9x9 in pan . Cool in fridge. Cut into bite size pieces and wrap in waxed paper.

    Recipe compliments of Dorthea Christensen

     

     

    No-bake Honey Fudge

     

    ½ cup honey

    ½ cup soft butter

    ¼ tsp salt

    1 tsp vanilla

    3 ½ cups or 1 pkg powdered sugar, sifter

     

    Blend all together with a spoon and then knead with hands until smooth. Refrigerate 24 hours before eating. This candy may also be colored and shaped or decorated with nuts, cherries, or coconut.

     

     

    Old fashioned Honey Candy

     

    2 C. melted Cox's Honey

    1 C. Cream

    1 C. Sugar

     

    Combine ingredients and cook slowly on medium heat until it forms a hard ball when tested in cold water. Pour onto buttered platter, when cooled, pull with buttered hands. Stretch until firm, twist and pull into long ropes on waxed paper. Cut into bite size pieces. Can roll into powdered sugar and wrap in waxed paper.

     

  • COOKIES

    Apricot Honey Oat Bar Cookies (Low fat to no fat)

     

    1 1/2 Cups old fashioned rolled oats

    1/2 Cup finely chopped dried apricots

    1/2 cup Cox’s Cinnamon or Apricot Honey

    1/4 Cup non-fat plain yogurt

    2 large egg whites

    2 TBS Wheat Germ

    2 TBS Flour

    3 TBS Melted Butter

    1/2 tsp cinnamon

    1/2 tsp vanilla

    1/4 tsp salt

     

    Preheat oven to 325 f. Spray 8" square baking pan with non-stick cooking spray. In large bowl, combine all ingredients; mix to blend. Turn mixture out into prepared pan, smooth evenly. Bake until center is firm and edges are lightly browned, about 25 minutes. Cool and cut into 2" squares.

     

    Optional Frosting

    1 12oz tub Cox's Apricot Creamed Honey

    1 pack low fat cream cheese or non-fat yogurt

     

    Whip together and spread on bar cookies.

     

     

    Chocolate Honey chips

     

    1 ½ cup butter

    ½ cup honey

    1 small egg

    ¼ tsp salt

    ½ tsp vanilla

    1 tsp baking powder

    1 cup flour

    ½ cup chocolate chips

    ¼ cup nuts (optional)

     

     

    Cream butter and honey until light and fluffy. Add egg and beat well. Sift flour, baking powder, and salt together twice. Add flour mixture to butter mixture, add vanilla. Blend well. Fold in chocolate chips and nuts. Chill well. Drop by teaspoonful on greased cookie sheets. Bake at 350 to 375 for 10 to 12 minutes.

     

     

    Honey Butter Balls

     

    1 cup honey

    ¼ lb butter or margarine

    ½ cup white corn syrup

    1 tsp vanilla

    1 cup sugar

     

     

    Boil all ingredients together to a medium hard ball stage. Pour in greased pan and cool 15 minutes. Beat with a wooden spoon until it sets up. Then roll into balls.

     

     

    Honey Cookies

     

    1 ½ Cup Butter or Shortening

    2 Eggs, Beaten

    4 Cups flour

    3 teaspoons baking soda

    ½ teaspoon salt 2 Cups Sugar

    ½ Cup Honey 2 teaspoons cinnamon

    1 teaspoon Baking Powder

    Blend shortening, Sugar, Eggs, and Honey. Add dry ingredients. Mix Well. Roll into balls the size of walnuts then roll into mixture of 1 teaspoon cinnamon and I cup sugar. Bake at 325 degrees for 10 minutes or until golden.

     

     

    Honey Nuggets

     

    1/3 cup shortening

    ½ cup honey

    1 egg

    ½ tsp vanilla

    1 ¼ cup flour

    ½ tsp soda

    ¼ tsp salt

    ½ pkg chocolate chips

    ½ cup nuts or

    ½ cup coconut

     

     

    Cream shortening and honey, add egg and vanilla, add dry ingredients and nuts or chocolate chips or coconut. Drop from spoon onto pan and bake at 350 F for 15 minutes.

     

     

    Honey Oatmeal Cookies

     

    2/3 cup butter

    1 cup honey

    2 eggs, well beaten

    2 cups rolled oats

    1 ½ cups flour

    1 tsp baking powder

    ½ tsp soda

    1 tsp cinnamon

    ½ tsp cloves

    1 tsp nutmeg

    2 TBS milk

    ¾ cup raisins

    ½ cup nuts

    ½ tsp salt

     

     

    Cream butter and honey, add eggs, oats, dry ingredients, nuts and raisins. Add milk and mix well. Drop from spoon onto pan. Bake at 350 F for 15 minutes.

     

     

    Lemon Honey Drop Cookies

     

    1 ½ cups sifter flour

    1 ½ tsp Baking Powder

    1 TBS lemon juice

    ½ cup shortening

    ¼ cup honey---Cox’s Lemon Creamed Honey

    1 Egg separated

     

     

    Cream shortening and honey. Add lemon juice and egg yolk. Sift together dry ingredients and add. Fold in stiffly beaten egg white. Drop by tsp onto greased cookie sheet. Bake 425 for 12 minutes.

     

     

    Monster Cookies

     

    1/2 cup Brown Sugar

    1/2 Cup honey or Cox’s Cinnamon Creamed Honey

    1/2 Cup Butter

    3 eggs

    1/4 tsp Vanilla

    1 1/2 Cup Peanut Butter

    4 1/2 Cup Oatmeal

    2 1/2 tsp Soda

    3/4 Cup Chocolate Chips

    3/4 Cups M & m/s

     

     

    Cream sugar, honey, butter, eggs and vanilla. Add Peanut Butter, Oatmeal, and soda. Fold in chips and M & M's. Bake 350 degrees for 8 to 9 minutes.

     

     

    No-Bake Peanut Butter and Honey Kisses

     

    1/3 cup honey

    1/3 cup peanut butter

    1/3 cup sifter confectioner sugar

    ½ cup non-fat dry milk solid

     

     

    Mix honey and peanut butter in a small bowl. Stir in gradually non fat dry milk and sugar. Shape into roll about ¾ inch in diameter. Decorate with nuts.

     

    Lemon Honey Cookies

     

    1 ½ cups butter or margarine

    2 cups sugar

    2 eggs

    ½ cup Cox Honeyland Lemon creamed honey

    3 tsp baking soda

    2 tsp baking powder

    ½ tsp salt

    The juice of 2 lemons

    5 cups flour

     

    Cream sugar and butter together add eggs and other ingredients

    Mix the zest of 2 lemons and ¾ cup sugar for outside of cookies

    Roll dough in  ½ inch balls roll in sugar mixture and bake at 325 degrees for 8 min. These cookies are soft and are best if under baked

  • DESSERTS

    Almond Cheesecake

     

    Crust

    2/3 c graham crackers

    ¼ c butter

    ½ c slivered almonds

    ¼ c sugar

     

    Filling

    8 oz cream cheese softened

    3 Tbs Cox’s cherry honey

    2 eggs

    1 c maraschino cherries

     

    Topping

    1 pt sour cream

    ¼ c cherry honey

    ½ tsp almond extract

    Slivered almonds for garnish

    Maraschino cherries for garnish

     

    Melt butter, mix crust ingredients and press into bottom of pan make for 6-8 min at 350. Soften cream cheese beat cream cheese and sugar until fluffy. Mix in eggs until creamy and smooth stir in cherries. Pour filling into pie crust. Bake for 15 min at 350 then turn down to 325 for 30 min

    Mix topping ingredients,

     

     

    Blueberry Coffeecake

     

    • 2 cups blueberries, fresh or frozen

    • 1 Tablespoon all-purpose flour

    • 1/2 cup honey

    • 2 Tablespoons fresh lemon juice

    • 1-1/2 cups all-purpose flour

    • 2 teaspoons baking powder

    • 1/2 teaspoon salt

    • 1/2 cup honey

    • 2 eggs

    • 1/4 cup milk

    • 2 Tablespoons fresh lemon juice

    • 1 teaspoon freshly grated lemon peel

    • 1 teaspoon vanilla extract

    • 6 Tablespoons butter, melted

    • 1/2 teaspoon baking soda

    Directions

    Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside.

     

    In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.

     

     

    Delicate Honey Cake

     

    ½ cup shortening

    ¼ cup sugar

    ¾ cup honey

    2 beaten eggs

    ½ cup milk

    ½ tsp lemon extract

    ½ tsp almond flavor

    1 ¾ cup flour

    2 tsp baking powder

    ½ tsp salt

     

     

    Cream shortening and sugar; add honey and blend. Add beaten eggs and flavoring; beat until fluffy. Add sifted dry ingredients alternately with milk. Bake at 325 F.

     

     

    Fruit Baklava

     

    2 cups chopped almonds

    1 cup chopped apples

    1 cup chopped cranberries

    2 tsp ground cinnamon

    ¼ cup sugar

    ½ tsp ground nutmeg

    1 ½ cups clarified butter

    ½ cup Coxes Raspberry honey

    1 pkg filo pastry

     

     

    Combine fruit, nuts, and spices in medium bowl. Reserve ½ cup butter for top and bottom layers. Stir honey into remaining 1 cup butter. Brush bottom of a 13 x 9 x 2 pan with butter. Cut filo sheets in half. Cover with waxed paper and damp towel to keep from drying out.

    Line pan with 10 sheets of filo brushing each with butter. Next layer 1/3 cup mixture after brushing with honey mixture. Brush 2 sheets then fruit and alternate till all fruit is gone. Then add remaining sheets with remaining butter until all filo is used up. With sharp knife, cut Baklava into diamond shaped pieces then pour over remaining honey mixture. Bake in preheated oven at 325 F for 45 minutes. Reduce heat to 275 and bake 20 minutes more. Remove from oven and while still hot pour honey syrup over top carefully.

     

     

    Honey Cheesecake

     

    2 Pck 8-oz Cream Cheese

    1/3 Cup Lemon Creamed Honey

    2 Eggs

    2 Egg Yolks

    1 Cup Dairy Sour Cream

    1 Tbs. Grated Lemon Peel

    2 tsp Cornstarch

    Prepared Crust

    Beat Cream Cheese and honey until smooth, add eggs and yolks and beat. Add remaining ingredients and blend until smooth. Place prepared crust into spring-form pan. Bake at 350 degrees for 55 minutes or until set. Chill.

     

    Topping:

    ½ Cup Honey

    1 Tbs Lemon Juice

    1 tsp Cornstarch

    ½ tsp grated Lemon Peel

    1/4 tsp ground Cinnamon

    ½ Cup Pecan Halves

    Kiwi, Strawberries, Mandarin Oranges, etc. to garnish

     

    Combine in sauce pan all ingredients except nuts and fruits. Bring to boil and stir for 1 minute. Stir in pecans and cook 1 minute. When completely cool, place fruit in rings over top of cheesecake. Cover with pecan glazing mixture. Serve.

     

    Crust:

    2 Cps Graham Cracker Crumbs

    ½ Cup Melted Butter

    1 tsp Cinnamon

    1/3 Cup Honey

     

     

    Honey Chocolate cake

     

    2 cups sifted cake flour

    1 ½ tsp soda

    ½ cup shortening

    1 ¼ cup honey

    1 tsp salt

    2/3 cup water

    1 tsp vanilla

    2 eggs, unbeaten

    2 ½ squares unsweetened chocolate, melted

     

     

     

    Sift flour, soda, and salt 3 times. Mix shortening just to soften. Sift in dry ingredients. Mix honey, water and vanilla in small bowl. Add ½ cup of the liquid and the eggs. Mix until all flour is dampened; then beat one minute. Add remaining liquid and melted chocolate; blend and beat 2 minutes longer. Batter will be thin. (Count actual beating time, or count strokes—allow about 150 strokes per minute) Scrape bowl and spoon often. Turn batter into loaf pan or 2 round 9 inch layer pans or cupcakes. Bake loaf about 40 minutes, 350 F oven; layer cakes about 30 minutes; cupcakes 15-20 minutes.

     

     

    Honey Chocolate Frosting

     

    ½ cup sugar

    ¼ cup butter

    ¼ cup light cream

    ¼ cup honey

    ¼ tsp salt

    2 ½ squares unsweetened chocolate, cut into small pieces

    2 egg yolks, well beaten

     

    Combine sugar, butter, cream, honey, salt and chocolate in top of double boiler. Place over boiling water. When chocolate is melted, beat with rotary beater until blended. Pour small amount of mixture over egg yolks, stirring vigorously. Return to double boiler and cook 2 minutes longer or until mixture thickens slightly, stirring constantly. Remove from hot water, place in pan or ice water or cracked ice, and beat until it is the right consistency to spread.

     

     

    Honey Form Cake

     

    2 cakes Fleishman’s yeast

    1 TBS sugar

    1 cup milk scalded and cooled

    3 cups flour sifted

    ½ cup butter

    ½ cup citron

    ½ cup raisins

    ½ cup nuts

    ½ cup currants

    ½ cup honey

    ½ tsp salt

    3 eggs

    ½ cup sugar

    ½ tsp lemon extract

     

     

    Dissolve yeast and 1 TBS sugar into lukewarm milk; add 1 ½ cups four; beat well; cover and let rise in a warm place about 1 hour. Cream butter, add sugar slowly; add to yeast mixture. Add honey, salt, flavoring, beaten eggs, fruit and remaining flour; beat 10 minutes. Pour into well-greased pan to half fill; cover and let rise until pans are nearly full. Bake at 350 F for 45 to 46 minutes for two small or one large cake.

     

     

    Honey Molasses Cakes

     

     ½ cup honey

    ½ cup sugar

    1 cup shortening

    1 ½ tsp baking powder

    1/s tsp mace

    ½ cup molasses

    ½ cup milk

    2 eggs, beaten

    ½ tsp salt

    ½ tsp cinnamon

    Enough flour (about 2 cups) to make a good cake batter.

     

    Bake at 375 F for 30 minutes.

     

     

     

    Honey Pumpkin Pie

     

    1 9 inch unbaked pastry shell

    1 Cup Apple Pecan Creamed Honey

    1 Cup Sour Cream

    1 ½ Cups Cooked Canned Pumpkin

    1/4 to½ tsp Nutmeg

    1 to 1 1/4 tsp Cinnamon

    ½ to 1 tsp Ginger

    1/4 to 1 tsp Cloves

    ½ tsp salt

    1 Tbs Cornstarch

    3 slightly beaten Eggs

     

    In a large bowl mix all ingredients except eggs. Fold in eggs. Pour into Pastry Shell. Bake at 400 degrees for 45 minutes or until knife inserted near center comes out clean. With the second spice amounts you get a more spicey pie.

     

    Pecan Topping

    ½ Cup Cinnamon Creamed Honey

    3 Tbs Butter

    1 3/4 Cup Pecan Halves

     

    Combine honey and butter in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add pecans and stir until well coated then place on pie. Also good on Ice Cream or other baked items.

     

     

    Mini Cherry Cheesecake

     

    Nilla wafers

    1 lb cream cheese 1/3 c cherry honey

    1 eggs 1 tsp vanilla

    Can top with a mar chino cherry

    Place vanilla wafers in small cupcake liner add mixture bake 10 min at 275 degrees drizzle cherry honey on top (optional) when cool this is also good with Cox’s blueberry or huckleberry honey

     

     

    z

     

    1/3 cup soft butter

    1/3 cup honey

    3 ½ cup or 1 lb pkg sifted powder sugar

    1 tsp vanilla

    ½ tsp salt

     

    Blend butter, honey, salt and vanilla in large mixing bowl. Add sugar all at once. Mix altogether, first with spoon and then with hands. Knead in dry ingredients until well blended. Age in refrigerator for 24 hours. Remove and shape as desired. Decorate with nuts, coconut, etc.

     

     

     

     

  • JAMS, JELLIES, & SPREADS

    Apple Jam Jelly

     

    1 cup apple juice

    1 ½ cups mild honey

    1 Tbs fresh lemon juice

    2 red apples, grated with peel on

    3 ounces liquid pectin

     

    In a 5 quart saucepan, combine apple juice, honey, lemon juice and grated apples. Bring to a full rolling boil. Boil hard for 5 minutes, stirring constantly. Remove from heat. Stir in liquid pectin. Skim off foam. Ladle into hot sterilized jars. Seal. Makes three ½ pint jars.

     

     

    Honey Butter Spread

     

    5 ½ cup flour

    2 packs dry yeast

    1 TBS honey

    2 tsp salt

    ¼ tsp baking powder

    2 cup milk

    ½ cup water

    Optional: ½ cup raisins

     

    Spoon flour into cup to measure. Combine 3 cups flour, dry yeast, salt and soda. Heat liquids and honey to 120 to 140 degrees. Add to dry ingredients and beat well. Stir in enough flour to make stiff dough. Spoon into greased and corn-mealed pan and sprinkle top with cornmeal. Cover and let rise 45 minutes. Bake 400 degrees for 25 minutes. Remove from pan and let cool on rack.

     

     

    Honey Raspberry Spread

     

    ½ cup fresh or thawed frozen raspberries

    ¼ cup Cox’s raspberry honey, divided

    ½ cup butter or margarine, softened

     

    Heat raspberries and 2 TBS honey in small saucepan to a boil over medium high heat, stirring constantly. Cook 3 to 4 minutes or until mixture thickens and is reduced by half.

     

    Honeyed ginger

     

    ½ cup thinly slice fresh ginger

    About ½ cup honey

    ½ tsp anise extract (optional)

    ¼ tsp peppermint extract (optional)

     

     

    Fill a clean jar with ginger. Heat honey to liquefy, then remove from heat. Add extracts to honey and pour over ginger. Stir with a knife or chopstick to eliminate all air bubbles. When done, the honey should cover the ginger. After about 3 weeks, it is ready to eat. Stored in the refrigerator, it will last at least a year.

     

  • MAIN DISHES

    Apricot Glazed chicken

     

    1 roasting Chicken 4 - 5 lbs

    1 Cup Seedless Red or Green Grapes

    4 Tablespoons Apricot Creamed Honey

    1 16 oz Can Apricot Halves, divided

    1/4 Cup melted Butter

    2 tsp Seasoned Salt

    1/4 tsp pepper

    ½ Cup Chicken Broth

    Grape clusters and fresh herbs for garnish

     

    Rinse chicken in cold water and pat dry with paper towels. Toss I cup grapes with 2 tbs. Honey in small bowl. Place grapes in body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken breast side up on rack in roasting pan. Drain apricot halves reserving syrup. Set aside 6 halves for garnish. Puree remaining apricots in food processor with melted butter, seasoned salt, pepper, and remaining honey. Brush over chicken Pour broth and apricot syrup in bottom of pan. Cover loosely with tented foil. Bake at 350 for 1 3/4 to 2 hours or until chicken reaches 180 when inserted in thigh. Baste occasionally with pan drippings. Remove foil last 30 minutes. Serve chicken on platter garnished with grapes, apricot halves and herbs

     

     

    Home Run Honey Sauce

     

    1 cup water

    4 teaspoons cornstarch

    Nonstick cooking spray

    1 teaspoon minced garlic

    6 Tablespoons green onion, thinly sliced

    6 teaspoons fresh jalapeno peppers, chopped and seeded

    2/3 cup honey

    4 Tablespoons seedless red raspberry preserves

    1/2 cup ketchup

    3 Tablespoons hot sauce

     

    Directions:

    In small bowl, whisk together water and cornstarch. Set aside. Lightly spray the bottom of a medium saucepan with non-stick spray. Over medium heat, sauté garlic, green onion and chopped jalapeño in the saucepan for 2 to 3 minutes until softened. Add honey, raspberry preserves, ketchup and hot sauce to pan and stir well to incorporate. Cook over medium heat for 1 to 3 minutes to infuse all flavors.

     

    Whisk in water/cornstarch mixture and continue to cook over medium heat just until sauce thickens from cornstarch, about 3 minutes. Remove from heat and allow sauce to cool slightly.

     

    Brush sauce onto one side of meat (chicken breasts, ribs and pork chops all work well) during the final 1 to 2 minutes of grilling. (Sauce will burn if left over heat too long.) Remove finished meat from grill and place onto serving platter. If desired, garnish top of meat with additional sliced green onion.

     

     

    Honey Baked Ham

     

    1 precooked ham sliced ½ cup cherry honey

    ¼ tsp ground allspice ½ c brown sugar

    ¼ tsp ground cloves

    Mix the above ingredients together and spoon over ham while it cooks. Pour cherry sauce over top the last half hour

    Sauce

    1 can cherry pie filling 1 Tbs. lemon juice

    ¼ tsp ground allspice ¼ tsp cloves

     

     

     

    Honey Glazed Salmon

     

    1 Lb fresh salmon 2 T olive oil

    ¼ c Cox’s orange honey 1 clove crushed garlic

    1 T chili powder

     

    Heat the oil in a skillet; add the salmon and sauté until nearly done. Meanwhile, mix the honey, garlic and chili powder. Just before fish is done pour honey mixture over. It will bubble up over the olive oil and form a glaze. Serve at once.

     

     

    Lemon Chicken

     

    2 Whole Chicken Breasts, skinned, boned, and halved

    ½ lb Fresh Broccoli

    8-oz Can Pineapple Rings, drained

    4-oz - 4 slices- Monterey Jack Cheese

    Lemon Creamed Honey

    2 tsp fresh chopped Thyme (1 tsp dry)

    1 to 2 tsp Lemon Pepper

     

    Cut Broccoli into spears and steam until tender. Flatten Chicken until 1/4 inch thick. In large skillet cook chicken until no longer pink. Turn once. Place 1 Tbs Lemon Honey on Chicken and melt, add thyme. Turn chicken several times until glazed. Sprinkle with Lemon Pepper. Layer Pineapple ring on chicken then broccoli and cheese. Cover 1 minute to allow cheese to melt. Serve immediately.

     

     

    Pork Tenderloin with Honey-Balsamic Sauce

     

    2 pork tenderloins

    1/4 cup paprika

    1/4 cup kosher salt

    1/4 cup fresh ground pepper

    1 Tablespoon garlic powder

    1 Tablespoon onion powder

    1 teaspoon ground chipotle peppers

    1/3 cup seedless raspberry preserves, for sauce

    1/3 cup Dijon mustard, for sauce

    1/3 cup balsamic vinegar, for sauce

    1/3 cup honey

     

    Directions:

    Wash tenderloins and pat dry. Combine dry rub ingredients together then apply half of dry rub to each tenderloin. Set aside and let come to room temperature (about 1 hour).

    Prepare grill for direct cooking over medium-high heat.

    Cook tenderloins over medium-high heat for 10 minutes. Turn and cook 10 more minutes. Remove from heat and wrap in aluminum foil for 10 minutes.

    Combine raspberry preserves, mustard, vinegar and honey in a small saucepan. Heat over medium-high heat until almost boiling, then remove.

    To serve, slice tenderloin 1/4 to 1/2-inch thick and fan out on plate. Drizzle warm sauce over slices.

     

     

    Spicy Cherry Glazed Chicken

     

    1 Tablespoon vegetable oil

    6 skinless chicken thighs

    3/4 cup frozen apple cherry juice

    1/4 cup Cox’s cherry honey

    1 teaspoon salt

    1/2 teaspoon ground cinnamon

    1/2 teaspoon crushed red pepper flakes

    1/4 teaspoon ground allspice

    1/2 cup dried cherries

    1/2 cup water

    2 teaspoons cornstarch

     

    Directions:

    Place oil in bottom of 13 x 9-inch baking pan; spread to coat bottom. Arrange chicken thighs in pan; set aside.

     

    In small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, crushed red pepper and allspice; mix well. Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from pan; set aside. Pour remaining sauce evenly over chicken in baking pan. Bake at 350°F for 40 to 50 minutes, or until chicken is cooked through, turning once. Remove chicken to serving dish; keep warm. Pour pan drippings into reserved sauce; stir in dried cherries, water and cornstarch. Bring to a boil over medium-high heat; cook 1 to 2 minutes, or until sauce is thickened, stirring frequently. To serve, pour sauce evenly over chicken.

     

     

    Szechuan Walnut Chicken Stir-Fry

     

    8 oz boneless, skinless chicken breasts, cut into ½ inch cubes

    1 TBS peanut oil

    1 ½ cups carrots, thinly sliced

    ½ cup yellow onion, cut into ½ inch wedges

    1 cup green pepper, sliced 1 x ¼ inch strips

    ¼ cup chopped walnuts

     

    Seasoning sauce:

    2 tsp cornstarch

    2 TBS San-J Tamari

    1 TBS San-J Szechuan Sauce

    1 TBS water

     

     

    Place oil in wok; heat to medium high (350). Add carrots and stir-fry 1 minute. Add onions and green peppers; stir-fry 2 minutes and remove from wok. Stir- fry chicken 2 minutes and remove from wok. Stir-fry chicken 2 minutes or until done. Add vegetable mixture and pre-stirred seasoning sauce; stir fry until thickened. Serves 3.

     

     

    Tamari/Szechuan Dip

     

    ½ cup reduced mayonnaise or low-fat yogurt

    ½ cup light sour cream

    2 TBS San-J Szechuan Sauce

    2 TBS San-J Tamari Sauce

    2 tsp dried chives

    1 tsp instant minced onions

    ½ tsp ground mustard

     

     

    Combine all ingredients. Mix well and chill at least 2 hours before serving. Serve with fresh vegetables. Make 1 1/3 cups.

     

     

    Teriyaki Cashew Chicken

     

    ½ lb green beans, washed and cut diagonally

    1 ½ lb boneless, skinless chicken breasts, shredded

    1 cup raw cashews

    10 oz San-J Teriyaki sauce

    ½ cup peanut oil

     

     

    Shredding and marinating the chicken:

    Cut slightly frozen chicken breasts into 3 layers, cut into 1 ¼ inch strips. Add enough San-J Teriyaki sauce to cover shredded chicken for at least 30 minutes.

     

    Stir-fry:

    Crain chicken and reserve teriyaki sauce. Turn on wok to high. Drizzle in peanut oil. Stir in chicken and cook, stirring constantly until each piece turns white (approx 30 seconds). Pour in San-J Teriyaki sauce. Lower heat slightly and let sauce come to a boil. Add green beans and more oil if necessary. Cook for 45 seconds. Add cashews. Stir to coat all ingredients. Cook for 30 seconds or until all ingredients are hot. If needed, add a little more San-J Teriyaki sauce. Remove from heat and serve. Serves 4.

     

     

    Thai Peanut chicken

     

    ½ lb red bell pepper, coarsely diced

    1 ½ lb boneless, skinless chicken breast cut into 1 x ½ in strips

    2 medium cucumbers, cut into half-moons

    1 cup dry roasted, unsalted peanuts

    1 ½ cups Thai Peanut Sauce

    6 TBS peanut oil

     

     

    Heat wok or skillet. Drizzle in the oil. Add chicken and cook, stirring until each piece turns white. Pour in Thai Peanut Sauce. Lower heat and bring to a boil. Add peanuts and bell pepper. Stir constantly. Cook for 45 seconds. Add cucumber and stir to coat. Remove from heat and serve.

     

  • SALADS

    Harvest Cider Salad

     

    3 Cups Apple Cider, divided

    1/4 Cup Apple Pecan Honey

    2 envelopes unflavored Gelatin

    1 6-oz can frozen Lemonade concentrate, thawed

    2 large Red Apples, cored and diced

    1/4 Cup chopped Celery

    1/4 Cup Chopped Pecans or Walnuts

     

    Blend 2 cups Cider and honey in large bowl. Combine remaining 1 Cup Cider with Gelatin in small saucepan - let stand 5 minutes. Cook and stir gelatin mixture over very low heat until gelatin is dissolved. Remove from heat and add to honey-cider mixture. Pour lemonade concentrate over diced apples in another bowl - stir to coat all sides to prevent darkening. Remove apples with slotted spoon and set aside. Stir lemonade into cider-honey mixture. Refrigerate mixture until it begins to thicken. Stir in apples, celery, nuts and any other hard fruit of vegetable. Pour into 1 ½ quart mold and refrigerate until firm.

     

     

    Pomegranate Vinaigrette

     

    1/4 cup pomegranate honey

    2 tablespoons red wine vinegar

    1 heaping tablespoon Dijon mustard

    salt

    black pepper

    3/4 cup extra-virgin olive oil

     

     

    Poppy Seed Salad Dressing

     

    3/4 Cup Mayonnaise

    1/3 Cup Honey

    2 Tbs Poppy Seeds

    1 Tbs Dry Dijon Mustard preferably can also use moist

     

    Combine all ingredients and blend well. Makes 1 1/3 Cup.

    Also very good with Raspberry and Lemon Honeys

     

    Waldorf Salad

     

    5 chopped unpeeled red apples 1 cup pineapple tidbits

    1 cup chopped celery 1 cup rasins

    ½ c chopped nuts ½ cup miniature marshmallows

    ½ cup mayonnaise ½ cup Cox’s pomegranate honey

     

    Combine honey and mayonnaise and pour over the other ingredients chill

     

    Wilted Spinach Pomegranate Salad

     

    ¼ c Cox’s pomegranate honey ½ c balsamic vinegar

    1 c olive oil 1 c toasted nuts

    Fresh spinach ½ c pomegranate seeds for garnish

    Parmesan cheese or mozzarella cheese for garnish

     

    Combine honey and vinegar together bring to a boil for 1 min

    Put greens on plate whish honey mixture and oil together top with nuts, pomegranate and cheeses drizzle dressing on top.

     

  • SIDE DISHES

    Honey Glazed Carrots

     

    3 Cups Sliced or Baby Carrots

    1/4 Cup Honey

    2 Tbs Butter

    2 Tbs Chopped Fresh Parsley or 2 teaspoons dried

    1 ½ to 2 tsp prepared mustard I prefer Vidalia Onion or Dijon

     

    Heat 2 inches of salted water in a sauce pan to boil over high heat. Add carrots and return to boil. Reduce heat to medium high. Cover and cook 8 to 12 minutes until tender. Drain and return to pan, add remaining ingredients and stir until glazed. Also great with Cox Orange flavored honey.

     

     

    Honey Nut Squash

     

    2 Acorn Squash about 6 ounces

    1/4 Cup Apple Pecan Honey

    2 Tbs Melted Butter

    2 Tbs Chopped Pecans

    2 Tbs Raisins

    1 tsp Worcestershire Sauce

     

    Cut in half and place in microwave cover with plastic wrap. Cook for 4 minutes.

    Remove from oven and remove seeds. Mix remaining ingredients in small bowl, place 1/4 in each squash half. Return to microwave, cover with plastic wrap, and cook an additional 8 to 10 minutes or until tender when poked with fork.

     

  • SNACKS

    Frozen Fruit

     

    Strawberries:

    ¼ cup honey (or less) to 1 pint container

    Drizzle honey over berries; then turn lightly with a big salad fork just enough to coat them evenly. Strawberries frozen in this manner when served are shiny with a slight glaze which looks most appetizing.

     

    Peaches:

    3 Parts of honey to 5 parts warm water. Warm enough to dissolve honey but not hot.

    3 cups honey to 5 cups water---2 quarts

    Use lemon juice for acid to stop browning

     

     

    Granola

     

    4 cups uncooked oats (quick or old fashioned)

    1 ½ cups shredded coconut

    1 cup finely chopped pecans

    ½ cup sesame seeds

    ¾ tsp salt

    1 tsp cinnamon

    ½ cup honey

    1/3 cup vegetable oil

    ½ tsp vanilla 1 8oz package dried apples, cut up

     

     

    In a large mixing bowl, combine dry ingredients. Stir in honey, oil and vanilla. Mix thoroughly. Divide into 2 equal parts and bake each part in a 15 x 10 inch jelly roll in a moderate oven (350 F) for 20-25 minutes until golden brown stirring occasionally. Stir in ½ the apples into each part. Cool. Stir with a fork until crumbly. Store in a tightly covered container in the refrigerator. Yield: 10 cups.

    Raisins, chopped dates, or other dried fruit may be substituted for the apples.

     

     

    Honey Blueberry Spread

     

    ½ cup fresh or thawed frozen blueberries

    ¼ cup honey, divided

    ½ cup butter or margarine, softened

     

     

    Heat blueberries and 2 TBS honey in small saucepan to a boil over medium high heat, stirring constantly. Cook 3 to 4 minutes or until mixture thickens and is reduced by half. Cool blend in remaining honey. Beat in butter. Serve at room temperature; store in refrigerator, tightly covered. Yield: 2/3 cup

     

     

     

    Honey Caramel Popcorn Balls

     

    1 cup sugar

    ½ cup karo

    2 TBS butter

    ½ cup honey

    2 TBS vinegar

     

     

    Cook until sample dropped into cold water will crackle. Pour over cereal or popcorn and mix until cool enough to handle. Gently shape into balls.

     

     

    Honey Granola

     

    4 c old fashioned rolled oats 2 c coarsely chopped nuts

    1 c raisins or dried fruit ¾ c Cox’s Huckleberry honey

    ½ c butter 2 t cinnamon

    1 t vanilla Dash salt

     

    Combine oats, nuts, and raisins in large bowl, mix well and set aside. Combine honey, butter, cinnamon vanilla, and salt, in sauce pan and bring to boil for 1 min. Pour mixture over oats and mix well Spread on cookie sheet, bake at 350 for 20 min. or until lightly browned. Stir every 5 min. cool, crumble and store at room temperature in an airtight container

     

     

    Honey Kiwi Raspberry Fruit Dip

     

    1 ripe kiwi, peeled and diced

    1/2 cup frozen raspberries

    1/2 cup Cox’s raspberry honey

    8 oz. low-fat vanilla yogurt

    Fresh fruit, for dipping

     

    Directions:

    Combine kiwi, raspberries and honey; puree. Stir in yogurt. Serve with sliced fresh fruit (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)

     

     

    Honey Popcorn Crisp

     

    1 cup popcorn

    1 cup white sugar

    1 cup brown sugar

    ½ cup water

    ¾ cup honey

    ¼ cup dark Karo

    4 TBS butter

    1 tsp soda

    1 tsp vanilla

    1 tsp salt

     

     

    Pop the corn. Place container in warm oven so the corn and pan will be warm when syrup

    is added. Mix sugar, honey, Karo and water thoroughly and cook to soft ball stage and add salt. Cook to hard crack stage and add butter before taking from fire. Add soda and vanilla. Pour syrup over corn, mixing well. Pour on flat surface to harden. 1 cup of raw peanuts may be added at soft crack stage. Roasted peanuts may be added the same time as the salt.

     

  • NATURAL REMEDIES

    Healing Cream

    Mix equal parts aloe gel and honey to relieve pain and promote healing.

     

    Burn Cream

    Mix 1 teaspoon juice from crushed ginger root and 1 TBS honey relieves hot stinging sensation.

     

    Lip Balm

    Melt 1 TBS shredded beeswax, 1 TBS petroleum Jelly and 1 tsp Lanolin in microwave. Add 1 tsp honey and 3 to 4 drops essential oil. Stir the mixture until it cools. (essential oil of peppermint, eucalyptus, wintergreen and camphor slightly numb painful lips)

     

     

    Cough Syrup

     Blend well 1/4 cup glycerin, 1/4 cup honey and 1 TBS lemon or lime juice. Keep in a tightly covered jar and take one tsp. every two hours or as needed.

     

     

    Cuticle Softener

     Massage Petroleum Jelly into the cuticles each morning and night to soften.

     

     

    Facial for Acne

    Mix 1/3 cup honey with 2/3 cups of water. Apply gently all over the face or affecter areas. Let mixture remain on face for 20 to 30 minutes or more. Rinse well and pat dry.

     

     

    Home Made Petroleum Jelly

    Melt 1 ounce(weight) beeswax in a microwave or double boiler stir in 1/2 cup baby or mineral oil.

     

     

    Homemade Mentholatum

    2 cups homemade Petroleum Jelly

    2 Camphor Cakes

     

     

    Honey Cough Syrup

    Mix together equal parts lemon juice and honey. Use as needed

     

    Honey for Sunburns

    Add honey to Chamomile tea, aloe gel, or witch hazel. Gently apply to burned areas.

     

    Leather Softener and Waterproofing

    Melt 1 ounce Beeswax with 8 ounces Petroleum Jelly in a microwave or double boiler. Brush onto the leather and allow it to penetrate. If possible place the item in the hot sun to help the mixture penetrate the leather. Polish with a cloth to remove excess waterproofing.

     

     

    Magic Eye Formula

    Mix together 1 TBS honey and 1 egg white and with the fingertips pat the mixture into the tissue around the eyes. DO NOT pull on the skin. Always use a gentle patting motion. Allow time to dry and then wash off gently with warm water. This does wonders for the tightening up the skin around the eyes.

     

     

    Mosquito Repellent

    Stir together 6 TBS, home made petroleum Jelly, 2 TBS, mineral oil, 1TBS Citronella essential oil together. Put on when needed

     

     

    Oatmeal Facial

    Mix 1/3 cup finely ground oatmeal, 1 teaspoon rose water and 3 teaspoons honey to make a smooth paste. Spread the mixture over the face but not around the eyes and let remain for 30 minutes. Rinse face and pat dry.

     

© 2012 Cox Honeyland