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My Ten Favorite Honey Recipes
My Ten Favorite Honey Recipes
My Ten Favorite Honey Recipes
Chapter 20
My Ten Favorite
HoneyRecipes
T
heres a good chance that youll be able to harvest 40 or
RECIPES IN THIS CHAPTER
more pounds of honey from each of your hives. Thats a lot
Honey Curry Vegetable Dip of honey. Unless you eat a whole lot of toast, you may want
Golden Cornbread to consider other ways to use your copious crop. Honey is not only
wholesome, delicious, sweet, and fat-free, but its also incredibly
Honey Picante Chicken Wings
versatile. Youll find uses for honey in a myriad of recipes that call
Apricot Honey Bread
for a touch of sweetness.
Asian Honey-Tea Grilled
Prawns
In this chapter, I include ten of my favorite recipes from the National
Broiled Scallops with Honey- Honey Board. For additional recipes, be sure to visit its website
Lime Marinade
(www.honey.com) or write to the National Honey Board, 11409 Busi-
A Honey of a Chili ness Park Circle, Ste. 210, Firestone, CO 80504-9200; phone
Beef and Potato Tzimmes 303-776-2337.
Chewy Honey Oatmeal
Cookies
Apple Honey Tart
Because of its high fructose content, honey has a higher sweetening power
than sugar. This means you can use less honey than sugar to achieve the
desired sweetness.
If you are measuring honey by weight, 1 cup of honey will weigh 12 ounces.
For easy cleanup when measuring honey, coat the measuring cup with
nonstick cooking spray or vegetable oil before adding the honey. The honey
will slide right out.
In baking, honey helps baked goods stay fresh and moist longer. It also gives
any baked creation a warm, golden color. When substituting honey for sugar
in baked goods, follow these guidelines:
Reduce the amount of liquid in the recipe by cup for each cup of honey
used.
INGREDIENTS DIRECTIONS
1 cup low-fat mayonnaise 1 Combine mayonnaise, honey, curry, and vinegar; mix well.
cup honey
1 tablespoon curry powder
2 Refrigerate about 1 hour to allow flavors to blend. Serve as a
dip with vegetables.
1 tablespoon white wine
vinegar
PER SERVING (PER TABLESPOON): Calories: 37 (From Fat 44%); Fat: 2g;
Assorted fresh raw vegetables Cholesterol: 8mg; Sodium: 18mg; Carbohydrate: 5.3g (Dietary Fiber 0.1g);
(celery, carrots, cauliflower, Protein: 0.3g.
broccoli)
INGREDIENTS DIRECTIONS
3 cups yellow cornmeal 1 Combine cornmeal, flour, baking powder, and salt in large bowl.
1 cup whole-wheat flour
2 tablespoons baking powder
2 Combine buttermilk, butter, honey, and eggs in separate large
bowl.
1 teaspoon salt
2 cups buttermilk or low-fat 3 Stir buttermilk mixture into flour mixture just until
yogurt moistened.
cup butter or margarine,
melted 4 Pour into greased 12-x-8-x-2-inch baking pan. Bake at 350
degrees for 25 minutes or until golden brown. Letcool and cut
cup honey
into 8 squares.
3 eggs, beaten
PER SERVING (PER SQUARE): Calories: 552 (From Fat 27%); Fat: 17g;
Cholesterol: 132mg; Sodium: 584mg; Carbohydrate: 8g (Dietary Fiber 9g);
Protein: 19g.
INGREDIENTS DIRECTIONS
5 Turn each piece, brush generously with sauce in pan and bake
45 minutes longer or until glazed and completely cooked,
turning chicken and brushing with sauce every 15 minutes.
PER SERVING (ONE WING): Calories: 118 (From Fat 50%); Fat: 6g;
Cholesterol: 26mg; Sodium: 152mg; Carbohydrate: 6g (Dietary Fiber 0g);
Protein: 9g.
INGREDIENTS DIRECTIONS
3 cups whole-wheat flour 1 Combine the flour, baking powder, cinnamon, salt, and
3 teaspoons baking powder nutmeg in a large bowl and set aside.
INGREDIENTS DIRECTIONS
1 cup brewed double-strength 1 In plastic bag, combine marinade ingredients (everything but
orange spice tea, cooled the shrimp, salt, and onions). Remove cup marinade; set
cup honey aside for dipping sauce.
cup rice vinegar
2 Add shrimp to marinade in bag, turning to coat. Close bag
cup soy sauce securely and marinate in refrigerator 30 minutes or up to 12
1 tablespoon fresh ginger, hours.
peeled and finely chopped
teaspoon ground black 3 Remove shrimp from marinade; discard marinade.
pepper
1 pounds medium shrimp,
4 Thread shrimp onto 8 skewers, dividing evenly.
peeled and deveined
Salt to taste
5 Grill over medium coals 4 to 6 minutes or until shrimp turn
pink and are just firm to the touch, turning once. Season with
2 green onions, thinly sliced salt, as desired.
PER SERVING (1/4 OF RECIPE): Calories: 202 (From Fat 13%); Fat: 3g;
Cholesterol: 259mg; Sodium: 511mg; Carbohydrate: 7g (Dietary Fiber >1g);
Protein: 35g.
INGREDIENTS DIRECTIONS
2 tablespoons honey 1 Combine honey, oil, lime juice, lime peel, hot pepper sauce,
1 tablespoon vegetable oil and salt. Combine all ingredients in a small bowl and whisk
briskly until mixed well.
4 teaspoons lime juice
teaspoon grated lime peel 2 Pat scallops dry with paper towel and add to marinade.
Hot pepper sauce Marinate, stirring occasionally, up to 1 hour or cover and
refrigerate, stirring occasionally, up to 24 hours.
teaspoon salt
pound bay, calico, or sea 3 Preheat broiler. Arrange scallops and marinade in a single
scallops layer in 2 individual broiler-proof dishes or in scallop shells.
1 lime, cut in wedges
4 Broil 4 inches from source of heat 4 to 7 minutes, depending
on size of scallops, or until opaque throughout and lightly
browned.
PER SERVING (1/2 OF RECIPE): Calories: 240 (From Fat 29%); Fat: 8g;
Cholesterol: 48mg; Sodium: 514mg; Carbohydrate: 23g (Dietary Fiber<1g);
Protein: 21g.
INGREDIENTS DIRECTIONS
One 15-ounce package firm 1 Using a cheese grater, shred tofu and freeze in a zippered bag
tofu or an airtight container.
1 tablespoon vegetable oil
1 cup chopped onion
2 Thaw tofu; place in a strainer and press out excess liquid.
INGREDIENTS DIRECTIONS
2 tablespoons vegetable oil, 1 Heat 1 tablespoon of oil in a heavy, 5-quart pot over medium
divided heat. Add beef and brown on all sides.
2 pounds stew meat, cut in
1-inch chunks 2 Remove beef from pan, add remaining oil, if necessary, and
2 cups chopped onion saut onion until tender.
INGREDIENTS DIRECTIONS
1 large egg 3 Blend in honey. Blend in egg and vanilla, mixing until smooth.
1 teaspoon vanilla extract
1 cups quick-cooking rolled 4 In separate bowl, mix together oats, flour, salt, cinnamon, and
oats baking soda; blend into honey mixture. Blend in raisins or
chips.
1 cup whole-wheat flour
teaspoon salt 5 Drop dough by rounded tablespoons onto a greased baking
1 teaspoon ground cinnamon sheet. Bake for 12 to 14 minutes until cookies are golden
brown.
teaspoon baking soda
1 cup raisins, or chocolate or 6 Remove from oven and allow cookies to cool 2 to 3 minutes
butterscotch chips before removing from baking sheet. Cool completely, then
store in an airtight container.
PER SERVING (1 COOKIE WITH RAISINS): Calories: 130 (From Fat 29%); Fat:
4.5g; Cholesterol: 20mg; Sodium: 85mg; Carbohydrate: 23g (Dietary Fiber
2g); Protein: 2g.
INGREDIENTS DIRECTIONS
One 17-ounce puff pastry 1 Cut two 5-inch hearts out of puff pastry. Cut -inch-wide
dough strips of pastry from remaining dough.
1 egg, well beaten
1 cup white zinfandel wine* 2 Brush edges of hearts with beaten egg.
cup honey 3 Twist and line edges of hearts with dough strips, joining ends
One 3-inch stick cinnamon of strips with egg mixture as necessary. Bake according to
3 whole cloves package directions.
PER SERVING: Calories: 837 (From Fat 51%); Fat: 45g; Cholesterol: 53mg;
Sodium: 525mg; Carbohydrate: 94.3g (Dietary Fiber 3.5g); Protein: 6.4g.