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How about this? REC: Honey Lemon Jelly
This recipe had great reviews on the Fine Cooking Forum.
HONEY LEMON JELLY
2 cups honey 475 ml
1 cup sugar 240 ml
2/3 cup freshly squeezed lemon juice, strained 160 ml
2 tsp finely grated lemon zest 10 ml (poster used more)
1/2 cup water 120 ml
1 3-oz (85-ml) pouch liquid pectin
Prepare the preserving jars.
Combine honey, sugar, lemon juice, zest, and water. Bring to boil over med heat and stir in pectin. Continue to cook & stir until the mixture reaches a full, rolling boil that cannot be stirred down. Boil hard for exactly 1 minute. Remove from heat, stir and skim off foam if necessary.
Quickly pour the jelly into hot, sterilized jars, leaving 1/4 imch (6 cm) head space. Wipe rims. Seal according to mfg's directions. Process jars in a boiling water bath for 4 minutes.
Note at side: Use a light, delicately flavored honey for this magically sweet treat. There are two important things to note about this jelly. Honey jelly really boils up when its cooking, so take care that the pot does not boil over. It also sets up very quickly when it is removed from the heat, so do not delay in filling the jars.
(Makes 3-4 8 oz (250 ml) jars)
From 'Well Preserved' by Mary Anne Dragan
posted by Adele - Fine Cooking Forum
This recipe had great reviews on the Fine Cooking Forum.
HONEY LEMON JELLY
2 cups honey 475 ml
1 cup sugar 240 ml
2/3 cup freshly squeezed lemon juice, strained 160 ml
2 tsp finely grated lemon zest 10 ml (poster used more)
1/2 cup water 120 ml
1 3-oz (85-ml) pouch liquid pectin
Prepare the preserving jars.
Combine honey, sugar, lemon juice, zest, and water. Bring to boil over med heat and stir in pectin. Continue to cook & stir until the mixture reaches a full, rolling boil that cannot be stirred down. Boil hard for exactly 1 minute. Remove from heat, stir and skim off foam if necessary.
Quickly pour the jelly into hot, sterilized jars, leaving 1/4 imch (6 cm) head space. Wipe rims. Seal according to mfg's directions. Process jars in a boiling water bath for 4 minutes.
Note at side: Use a light, delicately flavored honey for this magically sweet treat. There are two important things to note about this jelly. Honey jelly really boils up when its cooking, so take care that the pot does not boil over. It also sets up very quickly when it is removed from the heat, so do not delay in filling the jars.
(Makes 3-4 8 oz (250 ml) jars)
From 'Well Preserved' by Mary Anne Dragan
posted by Adele - Fine Cooking Forum
Here's another idea: Whipped Honey Butter
Great reviews on this one.
WHIPPED HONEY BUTTER (With Variations)
"A basic honey butter that's delicious on cornbread or muffins... Also, a number of variations. Try it on scones."
INGREDIENTS: *(Variations below)
1/2 cup butter or margarine (at room temperature)
1/4 cup honey
DIRECTIONS:
Whip butter with mixer until fluffy.
Gradually add in honey and mix until well blended.
Chill until ready to use.
*VARIATIONS:
VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.
Makes 1/2 cup
Recipezaar
Great reviews on this one.
WHIPPED HONEY BUTTER (With Variations)
"A basic honey butter that's delicious on cornbread or muffins... Also, a number of variations. Try it on scones."
INGREDIENTS: *(Variations below)
1/2 cup butter or margarine (at room temperature)
1/4 cup honey
DIRECTIONS:
Whip butter with mixer until fluffy.
Gradually add in honey and mix until well blended.
Chill until ready to use.
*VARIATIONS:
VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.
Makes 1/2 cup
Recipezaar
REC: Banana Wheat Bread
This one's T&T and is very good. It's not your typical banana bread - its very hearty (and healthy).
BANANA WHEAT BREAD
Ingredients
2 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas, around 4 1/2 medium (*use very ripe ones) - can use a little more if desired.
1/4 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1/3 - 1/2 chopped nuts (pecans or walnuts)(I used pecans)
Directions:
1. Grease a 9 x 5 inch loaf pan. Preheat oven to 350F (175C). Decrease temperature by 25 degrees for dark pans.
2. Mix together oil, honey, eggs, vanilla, and mashed bananas in a medium bowl.
3. In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, then add the banana mixture. Mix together just until blended. Do not overmix. Stir in nuts. Pour batter into pan.
4. Bake about one hour in middle of oven, or until a toothpick inserted in the center comes out clean.
5. Cool on wire rack.
Adapted from Allrecipes
This one's T&T and is very good. It's not your typical banana bread - its very hearty (and healthy).
BANANA WHEAT BREAD
Ingredients
2 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas, around 4 1/2 medium (*use very ripe ones) - can use a little more if desired.
1/4 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1/3 - 1/2 chopped nuts (pecans or walnuts)(I used pecans)
Directions:
1. Grease a 9 x 5 inch loaf pan. Preheat oven to 350F (175C). Decrease temperature by 25 degrees for dark pans.
2. Mix together oil, honey, eggs, vanilla, and mashed bananas in a medium bowl.
3. In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, then add the banana mixture. Mix together just until blended. Do not overmix. Stir in nuts. Pour batter into pan.
4. Bake about one hour in middle of oven, or until a toothpick inserted in the center comes out clean.
5. Cool on wire rack.
Adapted from Allrecipes
REC: Burnt Honey Ice Cream with Warm Strawberry Salad...
BURNT HONEY ICE CREAM WITH WARM STRAWBERRY SALAD
Recipe By :Gale Gand
Serving Size : 4
1/2 cup honey
2 cups heavy cream
1 cup half and half
1/2 vanilla bean -- split lengthwise
9 egg yolks
1/4 cup sugar
1 cup creme fraiche -- or sour cream
Paper milk/juice container
Warm Strawberry Salad -- (See Recipe)
In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the crème fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker.
Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours.
BURNT HONEY ICE CREAM WITH WARM STRAWBERRY SALAD
Recipe By :Gale Gand
Serving Size : 4
1/2 cup honey
2 cups heavy cream
1 cup half and half
1/2 vanilla bean -- split lengthwise
9 egg yolks
1/4 cup sugar
1 cup creme fraiche -- or sour cream
Paper milk/juice container
Warm Strawberry Salad -- (See Recipe)
In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the crème fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker.
Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours.
REC: Honey Bee Cake from Nigella Lawson
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34746,00.html?rsrc=search
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34746,00.html?rsrc=search
REC: Greek Honey-Nut Wedges...
Greek Honey-Nut Wedges
Recipe By :Epicurious
8 ounces cream cheese -- softened
1/2 cup butter -- softened
2 tablespoons sugar
2 tablespoons milk
2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/3 cup honey
2 tablespoons lemon juice
2 cups finely chopped walnuts
Milk
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1. BEAT cream cheese and butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 tablespoons sugar and 2 tablespoons milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle.
2. MEANWHILE, combine 2/3 cup sugar, 1.5 teaspoons cinnamon, the honey, and lemon juice in a mixing bowl. Stir in walnuts; set aside.
3. ROLL one portion of dough on a lightly floured surface into an 8 inch circle. Carefully transfer to an ungreased cookie sheet. Spread half of the nut mixture to within 1/2 inch of edges. Roll another portion of dough into an 8-inch circle. Place over the nut-topped circle. Seal edges with a fork. Brush with milk; sprinkle with a mixture of 1 tablespoon sugar and 1/8 teaspoon cinnamon. Repeat with remaining dough and filling.
4. BAKE in a 350' oven for 15 to 20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into 12 wedges. Transfer to wire racks; cool completely. Makes 24.
Greek Honey-Nut Wedges
Recipe By :Epicurious
8 ounces cream cheese -- softened
1/2 cup butter -- softened
2 tablespoons sugar
2 tablespoons milk
2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/3 cup honey
2 tablespoons lemon juice
2 cups finely chopped walnuts
Milk
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1. BEAT cream cheese and butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 tablespoons sugar and 2 tablespoons milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle.
2. MEANWHILE, combine 2/3 cup sugar, 1.5 teaspoons cinnamon, the honey, and lemon juice in a mixing bowl. Stir in walnuts; set aside.
3. ROLL one portion of dough on a lightly floured surface into an 8 inch circle. Carefully transfer to an ungreased cookie sheet. Spread half of the nut mixture to within 1/2 inch of edges. Roll another portion of dough into an 8-inch circle. Place over the nut-topped circle. Seal edges with a fork. Brush with milk; sprinkle with a mixture of 1 tablespoon sugar and 1/8 teaspoon cinnamon. Repeat with remaining dough and filling.
4. BAKE in a 350' oven for 15 to 20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into 12 wedges. Transfer to wire racks; cool completely. Makes 24.
REC: Halvah...
Halvah
Recipe By :Bruce Weinstein
1/2 cup untoasted sesame oil
2 cups all-purpose flour
1 cup tahini
3/4 cup honey
1. Warm the oil in a large heavy skilled over low heat. Add the flour and stir until the oil and flour are thoroughly combined. Continue cooking, stirring occasionally, until the mixture begins to turn pale brown. Add the tahini and stir until the mixture has a uniform color and consistency. Turn off the heat.
2. In a separate small saucepan, bring the honey to a boil over high heat. Boil for 1 minute. Immediately add the hot honey to the flour mixture. Stir until the honey is completely incorporated.
3. Spread the mixture into a small ungreased 5- by 9-inch loaf pan and pack the mixture down with the back of a spatula. Let the halvah cool at room temperature for at least 2 hours or until the pan feels cool. The halvah will shrink back slightly from the edges of the pan as it cools, and should therefore unmold easily when the pan is inverted. Wrap the halvah in plastic wrap and store it in the refrigerator for up to 2 weeks.
4. To serve, cut the halvah into thin slices.
Halvah
Recipe By :Bruce Weinstein
1/2 cup untoasted sesame oil
2 cups all-purpose flour
1 cup tahini
3/4 cup honey
1. Warm the oil in a large heavy skilled over low heat. Add the flour and stir until the oil and flour are thoroughly combined. Continue cooking, stirring occasionally, until the mixture begins to turn pale brown. Add the tahini and stir until the mixture has a uniform color and consistency. Turn off the heat.
2. In a separate small saucepan, bring the honey to a boil over high heat. Boil for 1 minute. Immediately add the hot honey to the flour mixture. Stir until the honey is completely incorporated.
3. Spread the mixture into a small ungreased 5- by 9-inch loaf pan and pack the mixture down with the back of a spatula. Let the halvah cool at room temperature for at least 2 hours or until the pan feels cool. The halvah will shrink back slightly from the edges of the pan as it cools, and should therefore unmold easily when the pan is inverted. Wrap the halvah in plastic wrap and store it in the refrigerator for up to 2 weeks.
4. To serve, cut the halvah into thin slices.
REC: Honey Bunches
HONEY BUNCHES
Recipe By :Gale Gand
Serving Size : 24
8 tablespoons butter -- (1 stick)
1 1/2 cups quick cooking rolled oats
1/2 cup flaked sweetened coconut
1/2 cup coarsely chopped walnuts
1/4 cup all-purpose flour
2/3 cup honey
24 each walnut halves
Preheat the oven to 350 degrees.
Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each “honey bunch.” Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container.
HONEY BUNCHES
Recipe By :Gale Gand
Serving Size : 24
8 tablespoons butter -- (1 stick)
1 1/2 cups quick cooking rolled oats
1/2 cup flaked sweetened coconut
1/2 cup coarsely chopped walnuts
1/4 cup all-purpose flour
2/3 cup honey
24 each walnut halves
Preheat the oven to 350 degrees.
Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each “honey bunch.” Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container.
How about Indonesain Ginger Chicken?
This one will use a bit of that honey. And, it's mighty good eating.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9652
This one will use a bit of that honey. And, it's mighty good eating.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9652
dawn_mo
Well-known member
Here are a few...
* Exported from MasterCook *
BAKED BRIE WITH APPLE AND ONIONS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 large Granny Smith apples
3 tablespoons butter
1 large wheel Brie
1 large onion -- chopped
1/4 cup sugar
1/4 cup honey
1/2 cup pecan halves -- toasted
crusty bread or crackers
Quarter, core, peel, and slice apples, set aside. Melt butter in a medium fry pan. Place onions in frying pan over medium heat, stirring until onions become soft. Add apples and continue cooking until apples are tender, about 10 minutes. Stir in sugar and honey, and cook until mixture has caramelized, about 5 minutes more. Place in a shallow oven-proof casserole ( the one you will be serving this appetizer in). Top apple mixture with the toasted pecan halves. Remove rind from Brie. Cut Brie into 1" chunks and spread evenly over the apple mixture. Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden. Serve with sliced crusty bread and crackers.
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* Exported from MasterCook *
HONEY BAKED CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 whole chicken -- cut up
1/4 cup butter -- melted
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon salt
2 teaspoons curry powder
Place chicken pieces (I remove the skin from the chicken) in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, and curry powder and mix well. Pour over chicken and bake at 350 degrees 1 1/4 hours, basting ever 15 minutes until chicken is tender and nicely browned. - - - - - - - - - - - - - - - - - - -
From here on down, they are not tried and true, but they sound really good.
* Exported from MasterCook *
SPICED APPLE HONEY BUTTER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method4 pounds apples(about 12 med.tart apples)
1 cup water
1 quart apple juice
1/4 cup lemon juice
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 & 1/2 cups light -- mild honey
Quarter and core unpeeled apples. In a 6-quart or larger pan, combine apples, water, apple juice and lemon juice. Cover and simmer til soft. Using metal blade process, a portion at a time until pureed. Return puree to pan. Add salt, spices and honey. Cook uncovered, over low heat 1- 2 hours, stirring more often as butter thickens. Makes 3 pints. Can in hot sterile jars cover with hot scalded lids and rims.. let cool, check for seal. Can freeze in containers filled to one inch from top, cover and freeze. Makes 3 pints. Can be doubled or tripled.
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This might be nice for holiday gifts?
* Exported from MasterCook *
LEMON-CHILI-PEPPER HONEY
Recipe By :Family Circle 11/95
Serving Size : 2 Preparation Time :0:10
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method2 cups honey
4 strips lemon zest
2 tablespoons fresh lemon juice
3 whole dried chilies
1/2 teaspoon whole allspice
Combine honey, zest, juice, chilies, and allspice in a saucepan. Bring to boiling. Pour into sterilized jars. Store 24 hours at room temperature. Store at cool room temperature for up to 3 months. Mdakes 2 cups.
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* Exported from MasterCook *
My Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
SPICED HONEY
Recipe By :Ball Blue Book Canning Guide 1989
Serving Size : 3 Preparation Time :0:00
Categories : Formulating Recipes
Amount Measure Ingredient -- Preparation Method1 lemon
12 whole cloves
3 sticks cinnamon
2 2/3 cups honey
Cut lemon into 6 thin slices. Place 2 cloves in each slice. Place lemon slices, cinnamon sticks, and honey in a saucepan. Bring to a boil, stirring occasionally. Remove lemon slices from honey and place 2 slices and 1 cinnamon stick in each jar. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in water-bath.
Makes about 3 half-pints.
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* Exported from MasterCook *
Honey-Balsamic Marinade
Recipe By :© 2004 by Prentice-Hall, Inc.
Serving Size : 0 Preparation Time :0:00
Categories : Marinades, Rubs, & Seasonings
Amount Measure Ingredient -- Preparation Method2 cups honey
2 tablespoons olive oil
2 cups dijon mustard
1 1/4 cups balsamic vinegar
1 tablespoon coarsely ground pepper
1 tablespoon garlic salt
Mix all ingredients.
Brush on fish or chicken before grilling or baking.
Yield:
"5 1/2 cups"
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* Exported from MasterCook *
BAKED BRIE WITH APPLE AND ONIONS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 large Granny Smith apples
3 tablespoons butter
1 large wheel Brie
1 large onion -- chopped
1/4 cup sugar
1/4 cup honey
1/2 cup pecan halves -- toasted
crusty bread or crackers
Quarter, core, peel, and slice apples, set aside. Melt butter in a medium fry pan. Place onions in frying pan over medium heat, stirring until onions become soft. Add apples and continue cooking until apples are tender, about 10 minutes. Stir in sugar and honey, and cook until mixture has caramelized, about 5 minutes more. Place in a shallow oven-proof casserole ( the one you will be serving this appetizer in). Top apple mixture with the toasted pecan halves. Remove rind from Brie. Cut Brie into 1" chunks and spread evenly over the apple mixture. Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden. Serve with sliced crusty bread and crackers.
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* Exported from MasterCook *
HONEY BAKED CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 whole chicken -- cut up
1/4 cup butter -- melted
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon salt
2 teaspoons curry powder
Place chicken pieces (I remove the skin from the chicken) in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, and curry powder and mix well. Pour over chicken and bake at 350 degrees 1 1/4 hours, basting ever 15 minutes until chicken is tender and nicely browned. - - - - - - - - - - - - - - - - - - -
From here on down, they are not tried and true, but they sound really good.
* Exported from MasterCook *
SPICED APPLE HONEY BUTTER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method4 pounds apples(about 12 med.tart apples)
1 cup water
1 quart apple juice
1/4 cup lemon juice
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 & 1/2 cups light -- mild honey
Quarter and core unpeeled apples. In a 6-quart or larger pan, combine apples, water, apple juice and lemon juice. Cover and simmer til soft. Using metal blade process, a portion at a time until pureed. Return puree to pan. Add salt, spices and honey. Cook uncovered, over low heat 1- 2 hours, stirring more often as butter thickens. Makes 3 pints. Can in hot sterile jars cover with hot scalded lids and rims.. let cool, check for seal. Can freeze in containers filled to one inch from top, cover and freeze. Makes 3 pints. Can be doubled or tripled.
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This might be nice for holiday gifts?
* Exported from MasterCook *
LEMON-CHILI-PEPPER HONEY
Recipe By :Family Circle 11/95
Serving Size : 2 Preparation Time :0:10
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method2 cups honey
4 strips lemon zest
2 tablespoons fresh lemon juice
3 whole dried chilies
1/2 teaspoon whole allspice
Combine honey, zest, juice, chilies, and allspice in a saucepan. Bring to boiling. Pour into sterilized jars. Store 24 hours at room temperature. Store at cool room temperature for up to 3 months. Mdakes 2 cups.
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* Exported from MasterCook *
My Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
SPICED HONEY
Recipe By :Ball Blue Book Canning Guide 1989
Serving Size : 3 Preparation Time :0:00
Categories : Formulating Recipes
Amount Measure Ingredient -- Preparation Method1 lemon
12 whole cloves
3 sticks cinnamon
2 2/3 cups honey
Cut lemon into 6 thin slices. Place 2 cloves in each slice. Place lemon slices, cinnamon sticks, and honey in a saucepan. Bring to a boil, stirring occasionally. Remove lemon slices from honey and place 2 slices and 1 cinnamon stick in each jar. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in water-bath.
Makes about 3 half-pints.
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* Exported from MasterCook *
Honey-Balsamic Marinade
Recipe By :© 2004 by Prentice-Hall, Inc.
Serving Size : 0 Preparation Time :0:00
Categories : Marinades, Rubs, & Seasonings
Amount Measure Ingredient -- Preparation Method2 cups honey
2 tablespoons olive oil
2 cups dijon mustard
1 1/4 cups balsamic vinegar
1 tablespoon coarsely ground pepper
1 tablespoon garlic salt
Mix all ingredients.
Brush on fish or chicken before grilling or baking.
Yield:
"5 1/2 cups"
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An easy marinade recipe for chicken or turkey
This is very T&T- a favorite at our house:
MARINADE FOR GRILLED CHICKEN OR TURKEY
2 tsp dry ginger
2 tsp hot dry mustard
2 tsp salt
1 tsp pepper
2 T soy sauce
1/4 C honey
1/2 C vegetable oil
1/2 C lemon juice
5 cloves garlic, crushed or 2 T garlic powder
Mix together and marinate meat for 30 minutes or longer
This is very T&T- a favorite at our house:
MARINADE FOR GRILLED CHICKEN OR TURKEY
2 tsp dry ginger
2 tsp hot dry mustard
2 tsp salt
1 tsp pepper
2 T soy sauce
1/4 C honey
1/2 C vegetable oil
1/2 C lemon juice
5 cloves garlic, crushed or 2 T garlic powder
Mix together and marinate meat for 30 minutes or longer
lin_in_seattle
Well-known member
Dawn, the LEMON-CHILI-PEPPER HONEY rec. sounds really good. Thanks!
debbie_in_ga
Well-known member
I second Dawn's Honey Baked Chicken! It's a repeater at our house!