Chocolate Raspberry Honey Pie

Ingredients

1/4 cup Sue Bee® Honey
8 ounces block-style cream cheese, room temperature
1 6-ounce container plain Greek yogurt
1/2 teaspoon vanilla extract
1 6-ounce prepared chocolate graham cracker crust
1/3 cup seedless raspberry jam
1 tablespoon Sue Bee® honey
1/4 teaspoon vanilla or almond extract
Fresh raspberries and chocolate curls (optional)

Directions

With an electric mixer, beat together cream cheese, yogurt, 1/4 cup Sue Bee® honey and vanilla for 5 minutes until well-combined and fluffy.
Spoon into prepared pie crust and smooth top.
Cover and refrigerate until set, at least 4 hours or preferably overnight.
When ready to serve, combine raspberry jam and 1 tablespoon of honey in a small sauce pan or skillet.
Over low heat, stir constantly just until jam and honey are mixed and smooth.
Remove from heat and stir in vanilla or almond extract. Slice pie into 6 wedges.
Drizzle some raspberry-honey sauce over each slice.
Garnish with fresh raspberries and chocolate curls, if desired.

Honey Bacon Brunch Biscuits With Honey Nut Spread

Ingredients

Biscuits

1/4 cup Sue Bee® Honey
1/2 stick (4 tablespoons) butter
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon coarsely cracked peppercorns
3/4 cup shredded sharp cheddar cheese
6 slices bacon, crisply cooked and chopped
1 large egg
1/4 cup buttermilk

Glaze

1 tablespoon Sue Bee® honey
1 tablespoon butter

Honey Nut Spread

6 ounces cream cheese, softened
3 tablespoons Sue Bee® honey
1/4 cup shelled salted pistachios, chopped

Directions

Preheat oven to 375 F.
Line a large baking sheet with parchment.
Place butter in freezer for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and pepper.
Place a flat vegetable grater over bowl and shred cold butter into flour mixture. Add shredded cheese and bacon; stir until well-coated with flour mixture.
In a small bowl, whisk egg, Sue Bee® honey and buttermilk; pour over flour mixture and fold together just until incorporated.
Scoop into golf ball-sized mounds (should make 12) and drop onto prepared sheet.
Prepare glaze by heating Sue Bee® honey and butter in microwave until melted; gently brush over biscuits.
Bake until bottoms just begin to brown, about 12 minutes.
Slide parchment off baking sheet onto a wire rack to cool.
While biscuits are baking, prepare honey nut spread by stirring cream cheese and Sue Bee® honey together until smooth; fold in pistachios.
Split biscuits and fill with spread to serve.

Honey Fig Crostini With Goat Cheese and Basil

Ingredients

1/4 cup Sue Bee® Honey
1 French baguette
2 tablespoons extra virgin olive oil
1 garlic clove
7 ounces dried black mission figs
2 ounces goat cheese
1 small bunch of basil, chiffonade
Three slices quality prosciutto (optional)

Directions

Preheat oven to 400 F.
Cut baguette into about 20 slices on the diagonal. Brush with olive oil and bake until crispy, 8-10 minutes.
While bread is toasting, cut stem off figs and cut into small pieces.
In a bowl, mix figs with Sue Bee® honey.
When bread is toasted, cut garlic clove in half and rub on toasted bread.
Spread each piece of crostini with goat cheese. Top with honeyed figs and basil sprinkled on top.
If using prosciutto, cut into small pieces and top half of crostini with prosciutto.

Honey Brulee Crème Cheesecake With Honey Graham Crust

Ingredients

3/4 cup Sue Bee® Honey, divided
2 cups honey graham crumbs
6 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, softened
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon freshly grated orange peel
1 teaspoon pure vanilla extract
1/2 teaspoon pure orange extract
3 large eggs
3 tablespoons light brown sugar

Directions

Heat oven to 325 F.
To prepare crust, in a medium bowl, mix honey graham crumbs, 1/4 cup Sue Bee® honey and melted butter together until crumb mixture is combined well and crumbs are moistened.
Place moistened crumb mixture into a 9-inch nonstick springform pan with removable bottom and press crumb mixture evenly into bottom of pan; set aside.
For the cheesecake filling, in a large bowl, beat cream cheese, granulated sugar, flour, 1/4 cup Sue Bee® honey, grated orange peel, vanilla extract and orange extract together with an electric mixer, over medium speed, for 1-2 minutes, or until well-blended and smooth.
Add eggs to cheesecake filling mixture one at a time, beating well after each egg addition until cheesecake filling mixture is smooth and creamy.
Pour cheesecake filling mixture evenly over pressed crumb crust in prepared pan.
Bake for 50 minutes, or until cheesecake center is almost set or slightly jiggles in the center.
Carefully sprinkle brown sugar evenly over top cheesecake and loosely cover top of pan with a large sheet of aluminum foil and bake an additional 5-10 minutes, or until brown sugar slightly melts.
Remove from oven and let cheesecake set for 30 minutes at room temperature.
Carefully run a sharp thin knife around the edges of cheesecake and pan and loosen to remove rim from sides of cheesecake.
Place cheesecake in refrigerator to chill for at least 2 hours, or until cheesecake has chilled completely.
Using a spoon, drizzle the remaining 1/4 cup Sue Bee® honey over the top of cheesecake evenly.
Using a sharp water-moistened knife cut the cheesecake into 12 wedges.
Keep any leftover cheesecake stored in refrigerator.

Honey-Dipped Donut Cookies

Ingredients

Cookies

3/4 cup Sue Bee® Honey
1 cup butter, softened
2 eggs
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Glaze

1/4 cup Sue Bee® honey
1/8 cup hot water
1/8 cup half-and-half or milk
2-3 cups confectioners sugar

Directions

Cookies

In a large bowl, combine Sue Bee® honey, butter, eggs and vanilla and beat with electric mixer until well-blended and creamy.
Add flour, baking powder, baking soda and salt; mix with spatula until soft, firm dough forms (you can add more flour if the dough is too soft).
Roll into a large ball, place in the middle of a piece of wax or parchment paper and roll dough back and forth to form into 3-inch wide diameter log.
Wrap dough in paper and twist each end to seal tightly. Refrigerate for 2-3 hours, or overnight, until firm and well-chilled.
Preheat oven to 325 F. Spray two baking sheets with nonstick cooking spray.
Cut cookie log into 1/2-inch round slices and, using a 1-inch round cookie cutter, cut a hole in the middle of each slice and remove, forming a doughnut shape. (You can bake the centers for little treats).
Place 1-inch apart on baking sheets. Bake for 15-20 minutes until light golden brown.
Cool completely.

Glaze

In a medium bowl, whisk hot water and Sue Bee® honey until combined.
Whisk in milk and then add 2-3 cups of confectioners sugar to make a thick glaze.
Dip top of each cookie to coat completely in glaze and place on wire rack.
Allow glaze to dry.

Blueberry/Honey Mascarpone Napoleon Bites

Ingredients

4 tablespoons Sue Bee® Clover Honey (divided), plus extra to drizzle
1 8-ounce container mascarpone cheese
1 pint fresh blueberries
2 teaspoons fresh lime juice
1/4 teaspoon minced fresh thyme (reserve a few sprigs for decoration)
Cooking spray
1 sheet puff pastry (approximately 1/2 pound)

Directions

Preheat oven to 400 F.
In a small bowl, combine mascarpone and 2 tablespoons Sue Bee® honey. Place in a piping bag and refrigerate till ready to assemble.
In a small bowl, combine blueberries, 2 tablespoons honey, lime juice and thyme. Set aside.
Unfold puff-pastry sheet over cutting board. Cut out 2-inch rounds.
Spray cookie sheet with cooking spray and place dough rounds on sheet, pricking each with fork several times.
Bake for about 20 minutes or till golden. Remove from oven and cool.
To assemble, place cooked puff-pastry rounds over serving platter. Pipe honey mascarpone over dough then top with blueberry-honey mixture. Decorate with a sprig of thyme then drizzle with a bit more honey on top. Refrigerate till ready to serve.

Tea ‘N’ Honey Thumbprint Cookies

Ingredients

Cookies

2 tablespoons Sue Bee® Honey
2 sticks unsalted butter
6 bags of Earl Grey Tea
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups all-purpose flour

Cream Cheese Honey Filling

1/3 cup Sue Bee® honey
1 cup of softened cream cheese
1 cup powdered sugar

Directions

Preheat oven to 375 degrees.
In a medium pot over medium heat, melt butter. When butter begins to boil, add the tea bags. Remove from heat after 2 minutes of boiling and allow tea to steep about 5 minutes.
Squeeze out tea bags and allow butter to come to room temperature (you may stick in freezer to hurry the process).
To prepare the filling, with an electric mixer, beat softened cream cheese until smooth. Add in Sue Bee® honey. Then slowly add in powdered sugar.
Place in a piping bag or zip-close bag and put in the refrigerator.
For the cookie dough, beat the room-temperature tea butter until smooth.
Add in sugars and mix well, then mix in egg, followed by vanilla and Sue Bee® honey.
Stir in cornstarch, soda, and salt.
Slowly add all purpose flour.
Scoop out 1 1/2 tablespoon ball of dough, roll it in your hands and place a deep indent with your thumb in the center.
Bake for 8 minutes at 375 F.
When cookies are completely cooled, fill indentation with honey filling and drizzle with extra honey for that added touch.

Chocolate Honeybees

Ingredients

For the cookie crumble

6 ounces chocolate wafer cookies
2 tablespoons butter, melted
2 ounces mini chocolate chips

For the honey pudding

1/2 cup Sue Bee® Clover Honey
3 egg yolks
5 tablespoons cornstarch
2 cups whole milk, divided
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon butter, softened
Sugar honeybees, for garnish (optional)

Directions

For pudding, pour 1 3/4 cups of the milk in a large pot and heat over medium heat.
In a separate bowl, whisk the cornstarch, heavy cream, remaining 1/4 cup of milk and salt together into a smooth, thin paste.
Once the milk comes to a slight boil, pour in the cornstarch slurry and stir about with a rubber spatula, scraping the bottom and sides of pan. Once it starts to thicken, which should only be another 30-60 seconds, turn heat to low and warm mix for another minute or two, until very thick, stirring all the while.
Pour through a fine-mesh sieve into a heatproof dish (preferably one with a spout, such as a liquid measuring cup), catching any lumps of cornstarch that may have developed.
Stir in the Sue Bee® honey, softened butter and vanilla extract. Cover the pudding with plastic wrap directly on its surface and chill in the fridge for at least 2 hours.
Once chilled completely, assemble the bees.
Crumble the wafers (either by hand directly in a bowl, in a bag with a rolling pin or in the food processor). The should be a mix of small bits of chocolate rubble and fine crumbs.
Mix in the melted butter and chocolate chips until everything is well-combined and the butter has glossed everything.
Measure out 2-tablespoon amounts of the cookie crumble into the bottom of six 5-ounce clear glasses. Press the crumbs firmly down.
Next pour in 2-tablespoon amounts of the pudding into each glass (or half of the total amount of pudding, evenly distributed among the six glasses).
Add another 2-tablespoon layer of the cookies on top of the pudding, but do not press, and top off with the remaining 2-tablespoon layers of pudding.
Either serve immediately or cover glasses with plastic wrap and chill so everything can settle together more.
Top with sugar honeybee decorations, if desired, for added cuteness.

Honey Ice Cream

Ingredients

1/2 cup Sue Bee® Clover Honey
3 egg yolks
5 tablespoons cornstarch
2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter, softened
Pinch of salt

Directions

Pour milk in a large pot and place on medium heat.
While milk is heating, beat together Sue Bee® honey, egg yolks, cornstarch and salt until puffy and a pale yellow color, about 1-2 minutes.
Once the milk is scalding, remove from heat and, while whisking the egg-honey mixture briskly, slowly pour in the hot milk, making sure to scrape bottom and edges of the bowl. Whisk until it’s just combined.
Pour the pudding back into the large pot and return to medium heat.
Stir constantly with a rubber spatula, scraping the bottom and sides of the pan.
After about 10 minutes, the custard should start to thicken considerably. Whisk the custard quickly for 1-2 minutes, until it's very thick.
Turn off heat, quickly whisk in the butter and vanilla. Pour through a fine-mesh sieve directly into a heatproof dish.
Cover with plastic wrap directly on the surface of the custard and allow it to cool completely at room temperature before refrigerating to set and cool more (at least 2-3 hours).
After it has set in the refrigerator, churn in an ice cream maker per the manufacturer’s instructions until soft-set and almost frozen.
Transfer to a storage container and freeze until completely frozen.
Serve on its own or with chocolate or vanilla ice cream or with fruit sorbets in a sundae.

Honey Herbed Tomatoes With Balsamic Sauce

Ingredients

16 teaspoons plus additional 2 tablespoons Sue Bee® Honey
8 1 1/2- to 2-inch tomatoes, cut in half
6 tablespoons quality olive oil
1/2 teaspoon salt, divided in half
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
4 tablespoons balsamic vinegar
8 tablespoons chicken broth, which will be divided

Garnish Ingredients

1 small scallion or bunch of chives, finely sliced
1/4 teaspoon fresh thyme, finely chopped
1/4 teaspoon fresh rosemary, finely chopped

Directions

Heat large skillet to medium high heat then add olive oil.
Place 16 tomato halves cut side down in hot oil. Lightly salt with 1/4 teaspoon salt.
Fry for 5-6 minutes until lightly browned.
Turn off heat and carefully turn over tomatoes with a large spoon.
Turn on heat to medium and add balsamic vinegar and 6 tablespoons of chicken broth to skillet.
Lightly shake skillet to incorporate chicken broth and vinegar.
Sprinkle tomatoes with additional 1/4 teaspoon salt, pepper and garlic powder.
Squeeze a teaspoon of Sue Bee® honey on the browned cut side of each tomato.
Lightly simmer for an additional 5-7 minutes until tomato halves are soft but still hold their shape.
Remove tomatoes with spoon to a serving dish with cut side up.
Turn heat to medium low and add the other 2 tablespoons of chicken broth (use more if needed to create a syruplike sauce), then add the additional 2 tablespoons of Sue Bee® honey.
Lightly reduce the sauce until it has the correct consistency and pour around the tomatoes, not over them.
Garnish with sliced green onion, fresh thyme and rosemary.

Orange and Honey Cupcakes With Sweet Ricotta Frosting

Ingredients

For the cake

1/4 cup Sue Bee® Clover Honey
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 1/4 cup milk
2 1/2 teaspoons baking powder
2 1/4 cups, plus 2 tablespoons flour
2 tablespoons cornstarch
Pinch of salt
1 teaspoon orange zest
2 teaspoons vanilla extract

For the icing

1/4 cup Sue Bee Clover Honey
2 cups ricotta, preferably whole milk
3/4 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/3 cup heavy cream
2 tablespoons butter, softened
1/4 cup pine nuts, toasted and cooled, for garnish

Directions

Begin with the icing. In a standup mixer, whisk together the ricotta, powdered sugar and vanilla until combined. Turn mixer off.
Pour in the cream then turn mixer on low to incorporate it into the ricotta before turning it on full speed and whipping it for about 3 minutes and it is puffy.
Line a fine-mesh sieve with cheesecloth (or damp paper towel) and place in a bowl in which the bottom of the sieve won’t touch the bottom of the bowl.
Pour the ricotta mixture into the prepared sieve, cover with plastic wrap and refrigerate for a minimum of 6 and a maximum of 24 hours.
Once all the water and whey have drained out of the frosting, discard it and turn out the ricotta mixture into a bowl.
Beat in the softened butter and the Sue Bee® honey and refrigerate until the cupcakes are ready.
Preheat oven to 375 F. In a standup mixer with the paddle attachment, cream the butter and sugar together until light and puffy.
Add in the Sue Bee® honey and orange zest and beat until well-combined.
Add the eggs, one at a time, allowing the first to completely incorporate before adding the second.
Mix the dry ingredients together in a separate bowl and the milk and vanilla in a liquid measuring dish.
Add the dry and wet ingredients, alternately in thirds, starting with the dry and ending with the wet. Mix until just combined.
Portion the batter into 24 paper-lined cupcake tin in 1/4 cup amounts and bake 15-18 minutes.
Remove from the oven and allow to cool in the tin before removing them to completely cool on a wire cooling wrack. Once completely cooled, frost with the icing and top with the pine nuts.

Honeybee Cake

Ingredients

Cake

1 cup Sue Bee® Spun Honey
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup soft butter
3 large eggs
3 mashed bananas
2 teaspoons grated orange rind
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 (8-ounce) can crushed pineapple
1/2 cup toasted coconut (plus 1/2 cup toasted coconut for garnish*)
1/2 cup toasted chopped pecans

Glaze

1/4 cup Sue Bee Spun Honey, warmed
2 tablespoons orange juice

Cream Cheese Frosting

1/2 cup Sue Bee Spun Honey
1 1/2 bricks cream cheese, softened (12 ounces total)
3/4 cup soft butter
3 tablespoons orange marmalade

Directions

Sift together flour, soda, baking powder and salt.
In a large mixing bowl, beat together Sue Bee® honey, butter, eggs, bananas, orange rind and extracts until well-mixed.
Stir in dry ingredients until moistened (do not beat).
Fold in pineapple and 1/2 cup pecans.
Pour batter into a greased and floured 9-inch round springform pan.
Bake at 350 F for 50-60 minutes or until a wooden pick inserted in center comes out clean.
While cake is still warm, use a toothpick to gently poke several holes in it.
Mix together the glaze ingredients and spoon evenly over top of cake. Let cool completely.
Using an electric mixer, beat together the cream cheese and butter at medium speed until smooth. Beat in Sue Bee® honey and orange marmalade at low speed until light and fluffy. Chill until needed.
When cake is cool, remove side of pan and slide cake off with a spatula unto a cake plate.
Frost top and sides with cream cheese frosting and top with toasted coconut.
Store in refrigerator.
(Garnish is optional.)

Honey Breakfast Bites

Ingredients

1/3 cup Sue Bee® Honey
1 cup creamy peanut butter
1 1/2 cups quick-cooking oats
1/2 teaspoon vanilla
1/2 cup chopped peanuts
1/2 cup mini chocolate chips

Directions

In a medium bowl, combine Sue Bee® honey, peanut butter, oats and vanilla until blended.
Form into 1-inch balls.
Combine peanuts and mini chocolate chips in a small bowl, and roll balls in mixture until coated.
Store in refrigerator.

Honey Glazed Double Chocolate Chunk Cookies

Ingredients

Cookies

1 tablespoon Sue Bee® Honey
17.5-ounce package double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 teaspoon instant espresso powder
1/2 teaspoon vanilla extract

Honey Chocolate Glaze

2 tablespoons Sue Bee® honey
2/3 cup semi-sweet chocolate chips
2 tablespoons butter

Garnish

1/4 cup chopped pecans

Directions

Heat oven to 350 F.
For cookie base, stir cookie mix, oil, water, egg, Sue Bee® honey, instant espresso powder and vanilla in medium bowl until dough forms.
Drop dough by rounded tablespoons 2 inches apart onto parchment-lined baking sheet.
Bake for 11-15 minutes or until golden. Remove from oven and let sit on baking sheet for one minute, then move to a wire rack to cool completely.
For honey glaze, combine butter and semi-sweet chocolate chips in medium saucepan on low heat. When melted, remove from heat and add honey; stir to combine.
Spread honey chocolate glaze onto completely cooled cookies.
Sprinkle chopped pecans evenly over all cookies.

Korean Smoked Drummy Pops

Ingredients

12-14 drumsticks
1 tsp toasted sesame seeds
2 tbls green onion, chopped

For the Rub

1 tbls smoked salt
1 tbls brown sugar
1 tbls Korean red pepper powder
1 tsp granulated garlic
1 tsp granulated onion
1 tsp ground ginger

For the Basting

8 ounces lemon lime soda
2 tbls Sue Bee® Clover Honey
2 tbls Korean barbecue marinade sauce (hot and spicy)
2 tbls grape seed oil

For the Spicy Sauce

1/3 cup Sue Bee Clover Honey
1/2 cup Korean barbecue marinade sauce (hot and spicy)
1 tsp sesame oil
1 tbls melted butter unsalted

Directions

Using a sharp knife, make a cut all the way around each drumstick down to the bone, right below the knuckle. Hold the bone in one hand; push the chicken meat down to the end away from the knuckle. Clean up chicken by scraping any additional meat and cutting any tendons.
Combine rub ingredients in a small mixing bowl. Evenly coat each drumstick with the rub. Place in zip-close bag and marinate in refrigerator for at least 4 hours (best overnight).
Remove drumsticks from refrigerator and allow to reach room temperature. Prep smoker to 250 F (Sherri used apple wood).
Combine basting ingredients in a mixing bowl.
Place drumsticks in a single layer in smoker. Brush the drumsticks with basting sauce after 45 minutes of smoking time. Continue to baste about every 35 minutes (this will prevent the skin becoming to chewy and tough).
Smoke drumsticks for 2 ½ hours or until the internal temperature reaches 165 F.
Warm the spicy sauce ingredients in a small sauce pan.
Add warm drumsticks to a large mixing bowl. Pour spicy sauce over drumsticks; coat evenly.
Plate up and top with sesame seeds and green onion.
Serve with steamed seaweed and sesame seed rice.

Crostini Mediterranean With Honey-Thyme-Balsamic Syrup

Ingredients

Honey-Thyme-Balsamic Syrup

1/4 cup Sue Bee® Honey
1/3 cup white balsamic vinegar
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves

Toasts

2 teaspoons Sue Bee® honey
12 slices French bread, cut 1/3-inch thick from long loaf about 3 inches wide
1 (11-ounce) log goat cheese, softened
1 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper
14 pitted Kalamata olives, drained from jar and quartered lengthwise
12 very thinly sliced whole dried figs, stems and ends removed (light brown-skinned such as Calimyrna dried figs preferred)
3 very thin slices prosciutto (from 3-ounce package), torn into irregular-sized ribbons
5 fresh baby kale leaves (no stems)

Directions

For the syrup, in a heavy small saucepan, combine vinegar and Sue Bee® honey. Over medium-high heat bring to a boil, stirring. Reduce heat to medium; cook mixture, swirling pan occasionally and until mixture is syrup consistency and reduced to about 1/4 cup, about 5 minutes. Remove from heat, stir in thyme then pour syrup into a saucer; cool 10 minutes.
Preheat oven broiler unit to high. Arrange bread slices on a large baking sheet and place about 4 inches from broiler heat. Brown on both sides until golden then remove from oven and transfer toasts to a wire rack.
In a medium bowl combine goat cheese, 2 teaspoons Sue Bee® honey, lemon zest and pepper. Beat together using a hand electric mixer on low until well-blended.
To assemble, spread about 2 tablespoons cheese mixture over each toast. Scatter olives and figs in equal portions over the cheese and top with prosciutto ribbons in equal portions. Drizzle syrup over each crostini. If syrup needs thinning, stir in a half teaspoon more honey.
Tear small pieces of the feathery upper half of the baby kale leaves and scatter over each crostini. Serve immediately.

Sticky Honey Walnut Orange Cake

Ingredients

Cake

1/4 cup Sue Bee® Clover Honey
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup butter
1 1/4 cup sugar
3 eggs
3/4 cup orange juice
1/4 cup milk
1 tablespoon orange zest
1 1/2 teaspoon grated ginger

Honey Glaze

1/2 cup Sue Bee® honey Clover
1/4 cup orange juice
1/4 cup butter
3/4 cup light brown sugar
3 tablespoons corn syrup
3/4 cup chopped walnuts

Directions

Preheat oven to 350 F.
Generously spray a 9-inch loaf pan with nonstick cooking spray. Set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt.
In a large bowl, using a stand up mixer or hand mixer, beat 3/4 cup butter until light and fluffy.
Add 1 1/4 cup sugar; beat until combined. Add eggs one at a time, beating in between each addition. Add 1/4 cup Sue Bee® honey, 3/4 cup orange juice, milk, orange zest and ginger. Beat until well-combined. Gradually add flour mixture, beating on low speed until combined.
Pour into greased loaf pan. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool in pan 10 minutes.
Using a knife, loosen edges of cake. Invert pan onto a wire rack.
Make the honey glaze. In a medium saucepan, over medium heat, add 1/4 cup orange juice, 1/4 cup butter, 3/4 cup light brown sugar, corn syrup and 1/2 cup Sue Bee® honey. Cook, stirring, until smooth. Remove from heat Stir in walnuts.
Spoon walnut-honey mixture over warm cake. If desired, garnish with orange zest curls.

Honey Mango Cannoli

Ingredients

1/2 cup Sue Bee® Honey
6 egg yolks
1/3 cup mango nectar
1 cup finely diced fresh mango
1/2 cup unsalted butter, cut into pieces
20 pre-made mini cannoli shells
Powdered sugar for garnish

Directions

Whisk egg yolks, Sue Bee® honey and mango nectar together in a heatproof glass bowl. Fold in the diced mango.
Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.
Put cooled mango custard into a piping bag (or large plastic bag with a tiny hole cut into one of the corners).
Pipe the custard into each cannoli shell by filling them halfway, then turning them and filling the other half.
Dust with powdered sugar and serve.

Honey Cinnamon Cherry Scones

Ingredients

1/2 cup Sue Bee® Honey
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick butter
3/4 cup buttermilk
1/3 cup cinnamon chips
1/3 cup dried cherries
1 tablespoon sparkling sugar

Directions

Preheat oven to 425 F.
Combine all of the dry ingredients in a food processor.
Cut the butter into cubes and add to the dry ingredients. Pulse until the butter is pea size. Do not over mix at this stage (the dough will lump up).
Slowly add the buttermilk and Sue Bee® honey and pulse only to combine. Then add in the cinnamon chips and cherries and pulse 2-3 times.
Knead the dough on a floured surface to pull it together and pat into an 8-inch lined baking dish.
Flip out of the dish and divide into 8 equal pieces. Sprinkle with sparkling sugar.
Cut pieces in half, forming triangles.
Place on a parchment-lined baking sheet and bake 10-12 minutes until golden and done.

Streusel Top “Pumpkin Pie” Stuffed Acorn Squash Drizzled with Honey

Ingredients

2 acorn squashes
4 tablespoons soft butter
4 tablespoons dark brown sugar
2 tablespoons Sue Bee® Clover Honey
1/2 teaspoon vanilla extract
1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves dash of salt

Streusel Topping

2 tablespoons cold butter, cut up into small pieces
1/4 teaspoon vanilla
2 tablespoons sugar
1/4 cup + 1/8 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger

Garnishes

2-4 teaspoons chopped pecans
2-4 tablespoons Sue Bee Clover Honey
whipped cream, optional

Directions

Preheat oven to 400 F.
With a sharp large knife, slice squashes in half, from stem end to pointed end; scoop out seeds and remove stringy parts, scraping the center hole clean.
In small bowl, use a fork to mash and stir the rest of the first set of ingredients until well-mixed.
Divide into fourths and spread onto insides of squash halves, smearing a little on top edges as well. Place into baking dish (use scrunched up foil to keep the halves level) then pour in water until there's one-half inch in bottom of the baking dish to prevent squash skins from burning.
Bake in the preheated oven for 1 hour and 15 minutes, until very tender.
While squash is baking, in small bowl mix streusel ingredients with fingers, breaking up butter; toss together until pieces are pea-sized (you can use a pastry blender). Keep cold in refrigerator until needed.
When squash halves are done, remove and let cool.
When skins are cool enough to touch, carefully spoon out butter-sugar sauce and acorn flesh, leaving a one-fourth inch to keep shell firm, and place heated ingredients into a medium-sized bowl. Stir well until creamy and mixed.
Pile back into either 2 acorn shells or make smaller ones and spoon into all four.
Sprinkle tops well with streusel topping. Return to oven in dry baking dish, and bake at 400 F for another 8-10 minutes.
Place onto serving plates and garnish with chopped pecans, drizzle well with honey, and top with whipped cream if desired. Serve warm.