Honey Nut Scones

Ingredients

• 1/3 cup Sue Bee® Spun Honey
• 2 cups flour
• 1/2 cup quick cooking oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup cold butter
• 1/3 cup chopped pecans
• 1 egg
• 1/2 cup sour cream

Glaze

• 1 tablespoon Sue Bee Spun Honey
• 1 cup powdered sugar
• 2 tablespoons milk
• Additional chopped pecans for garnish, optional

Directions

• Preheat oven to 400 F.
• Combine flour, oats, baking powder and soda.
• Cut in butter with fork or pastry blender till pea-sized particles form.
• In a bowl whisk together Sue Bee® honey, egg and sour cream until mixed. Add to flour mixture, along with the pecans. Mixture will be clumpy, but use hands and fork to form a ball.
• On lightly floured surface, press into 8-inch circle about 2/3-inch thick. Cut into 8 equal wedges. Place on parchment paper-lined cookie sheet about an inch apart.
• Bake 15 minutes or until light golden brown.
• While baking, combine glaze ingredients till smooth and a good drizzling consistency.
• Drizzle glaze over hot scones.
• Top with additional chopped pecans, if desired.
• Serve warm or at room temperature.

Honey-of-a-Carrot Cake With Honey ‘N Ginger Cream Cheese Frosting

Ingredients

• 1 cup Sue Bee® Honey
• 2 cups finely grated raw carrots
• 3/4 cup golden raisins, roughly chopped
• 1/4 cup high-pulp fresh orange juice
• 1 teaspoon almond extract
• 2 cups pre-sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons minced crystallized ginger
• 1/2 cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 2/3 cup coarsely chopped roasted whole almonds

Honey 'N Ginger Cream Cheese Frosting

• 6 tablespoons Sue Bee® honey
• 12 ounces cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup powdered sugar
• 1 teaspoon almond extract
• 2 tablespoons finely minced crystallized ginger

Directions

• Preheat oven to 325 F.
• Spray an 11-by-7-by-2-inch glass baking dish with butter-flavored cooking spray and dust dish with flour.
• In a medium bowl stir together carrots, raisins, orange juice and extract.
• In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add ginger; whisk to incorporate.
• In a stand-up mixer large bowl, cream the butter on medium speed. In a slow stream, add Sue Bee® honey to butter while beating until well-blended.
• Add eggs, one at a time, beating well after each addition.
• Add carrot mixture and flour mixture in three additions, alternating each while beating on medium-low speed until incorporated.
• Stir in almonds.
• Turn batter into prepared dish and smooth.
• Bake 40-43 minutes or until a wooden toothpick inserted in cake center comes out clean. Remove from oven to a wire rack; cool cake completely.
• For the frosting, in a small bowl combine cream cheese, butter, powdered sugar, Sue Bee® honey, extract and crystallized ginger; beat together using an electric mixer until smooth. Spread frosting over cooled cake. Cover and store in refrigerator after serving.

My Honey of a Breakfast Scone

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup coarsely chopped pitted dates
• 1 tablespoon fresh orange juice, plus
• 1 teaspoon orange zest (divided use)
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/3 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 6 tablespoons unsalted butter, stick style-cut into thin pieces
• 1/3 cup golden raisins, coarsely chopped
• 1 egg
• 1/2 cup heavy cream
• 1 teaspoon pure almond extract
• 2/3 cup coarsely chopped roasted whole almonds

Glaze

• 1 1/2 tablespoons Sue Bee® honey
• 1 1/2 tablespoons unsalted butter
• 1 cup confectioners’ sugar
• 1 1/2 to 2 tablespoons water
• 1/2 teaspoon pure almond extract

Directions

• Heat oven to 375 F.
• Line 1 large cookie sheet with parchment paper.
• In a small dish, stir dates and orange juice together. Set aside until needed, stirring occasionally.
• In a medium bowl whisk all-purpose flour, almond flour, brown sugar, baking powder, baking soda, salt and cinnamon together. Add butter and, using a pastry blender, cut butter into dry ingredients until coarse crumbs form.
• Whisk in orange zest until evenly distributed. In a small bowl, whisk egg.
• Add cream, Sue Bee® honey and extract; whisk together then pour into bowl of dry ingredients.
• Add date mixture and, using a fork, stir all ingredients together until no flour is visible (batter will be thick).
• Stir in almonds.
• Drop mounds of dough (a scant 1/4-cup dough per mound) 2 1/2-inches apart on lined sheet. Bake 16 to 18 minutes or until golden or when a toothpick inserted in center comes out clean, rotating sheet from front to back halfway through baking.
• Transfer scones to wire racks and cool 20 minutes.

For Icing

• In a small heavy saucepan, cook butter until golden over medium heat (do not allow butter to burn.
• Pour golden butter into a small bowl to cool then stir in Sue Bee® honey, confectioners’ sugar, 1 1/2 tablespoons water and extract.
• Sir until drizzle consistency, adding more water if necessary.
• Top center of each scone with a generous teaspoon icing then using fork tines, rake across top of scones.

Honey Yogurt Pie with Honey Drizzle and Toasted Walnuts

Ingredients

• 1/4 cup Sue Bee® Honey
• 8 ounces block-style cream cheese, room temperature
• 6-ounce container plain Greek yogurt
• 1/2 teaspoon vanilla extract
• 6-ounce package prepared graham cracker crust
• Additional 3 tablespoons Sue Bee® honey for drizzling
• 1/3 cup toasted chopped walnuts

Directions

• In bowl of electric mixer, beat together cream cheese, yogurt, 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.
• To serve, cut into wedges and drizzle about a half tablespoon of honey over each slice and garnish with some chopped walnuts.

Burst of Berries & Chicken Salad With Toasted Honey Vinaigrette

Ingredients

• 1/3 cup Sue Bee® Honey, divided
• 1/2 cup pecan halves
• 1 teaspoon sugar
• 1/4 teaspoon chili powder
• 2 tablespoons minced shallots
• 2 tablespoons blackberry or raspberry vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup extra virgin olive oil
• 1 5- to 6-ounce bag mixed baby greens
• 1 cup cubed (half-inch pieces) rotisserie cooked or leftover grilled chicken breast
• 1/2 cup fresh blackberries or raspberries
• 2 ounces crumbled goat cheese
• Fresh cracked black pepper

Directions

• Preheat oven to 350 F.
• In a small bowl toss half of the Sue Bee® honey and pecans together, spread pecans onto a baking sheet and cook until lightly golden, about 15 minutes.
• Sprinkle sugar and chili powder over pecans then use a metal spatula to transfer pecans in a single layer onto a medium piece of foil to cool. When cooled rough chop.
• Meanwhile make vinaigrette by heating remaining Sue Bee® honey and shallots in a small saucepan over medium heat. Swirl pan often until honey becomes golden in color, about 4 minutes; pour Sue Bee® honey mixture into a small bowl to cool.
• When honey mix has cooled, whisk vinegar, mustard and salt, then slowly stream in olive oil. Continue whisking until vinaigrette emulsifies.
• To serve divide greens onto each of 4 salad plates then top with chicken, berries and pecans. Drizzle desired amount of vinaigrette on next, top with goat cheese and last add desired amount of fresh pepper.

Sue Bee Sweet Chicken and Broccoli Lo Mein

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 boneless, skinless chicken breasts cut into 1/2- to 1-inch pieces
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped celery
• 1 clove garlic, minced
• 1/2 cup water
• 2 cups fresh broccoli florets
• 1 1/2 cups chicken broth
• 1/4 cup soy sauce
• 1/4 cup ponzu sauce
• 10 ounces of linguine, cooked al dente and drained

Directions

• Heat vegetable oil in a large, deep skillet.
• Coat chicken in seasonings and brown in hot oil. Toss chicken frequently to prevent sticking and cook 5-7 minutes.
• Remove from heat.
• Add onion, bell pepper, garlic and celery. Stir and saute for 3-5 minutes or until vegetables begin to soften.
• Deglaze pan with water and cook an additional 1 minute.
• Add broccoli and chicken broth. Cover and steam for 5 minutes.
• Add sauces and Sue Bee® honey. Bring to temperature over high heat.
• Add linguine and toss to combine and coat pasta. Simmer over medium heat for pasta to absorb liquid. Serve hot.

Double Dipped Honey Chicken with Serrano and Habanero Peppers

Ingredients

• 1 cup Sue Bee® Honey
• 3 pounds boneless skinless chicken breasts
• 1 cup buttermilk
• 1 large egg, beaten
• 1 teaspoon sriracha
• 2 cups all-purpose flour
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 1/2 teaspoon paprika
• Peanut oil, for frying
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 cup sweet onions, finely chopped
• 3 large serrano peppers, seeded and finely chopped
• 2 large habanero peppers, seeded and finely chopped
• 3 tablespoons soy sauce

Directions

• Cut chicken breasts into half pieces. Rinse breast halves and pat dry.
• In a small bowl, whisk together buttermilk, egg and sriracha until well-blended.
• In a medium shallow bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and paprika and stir together until blended.
• Dip each chicken piece into buttermilk mixture.
• Roll each dipped chicken piece into flour mixture to coat.
• Dip flour-coated chicken pieces for a second time into the buttermilk.
• Roll the double-dipped chicken pieces a second time into the flour mixture to coat again.
• Place a large piece of wax paper on a large cutting board or work surface to cover.
• Place the coated chicken pieces on the wax paper.
• Pour the peanut oil in a large heavy skillet to a depth of 1/4 inch.
• Heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat.
• Add half the coated chicken pieces to skillet and cook uncovered, for 2 to 3 minutes per side, until crusts on both sides are golden brown. Repeat for all the pieces.
• Drain partially cooked chicken pieces on a large platter that has been lined with several paper towels.
• Heat butter and olive oil in a small skillet over medium-high heat.
• Add onions, serrano peppers, habanero peppers and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper into heated oil; cook for 1 or 2 minutes, or until vegetables are tender, stirring occasionally.
• Remove from heat and set aside.
• In a small bowl, whisk honey and soy sauce together until blended.
• Stir cooked vegetable mixture into honey mixture. Heat oven to 350 F.
• Lightly spray bottom and sides of a 13-by-9-by-2-inch glass baking dish with cooking spray.
• Place chicken pieces into prepared baking dish.
• Spoon honey vegetable mixture evenly over top of each crusted chicken piece into prepared baking dish.
• Bake for 20-25 minutes, or until chicken is cooked thoroughly. Remove from oven and serve immediately with favorite sides.

Peanut Butter and Honey Caramel Tart

Ingredients

• 1/2 cup plus 2 tablespoons Sue Bee® Honey, divided
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup plus 1 tablespoon unsalted butter, divided
• 1 1/4 cups heavy whipping cream, divided
• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

• Stir 1/2 cup Sue Bee® honey, 1/2 cup heavy cream and 1 tablespoon butter together in a small saucepan. Cook over medium heat without stirring until mixture reaches firm ball stage (about 245 to 250 F) on a candy thermometer. Transfer caramel to a bowl and refrigerate, stirring every 1 to 2 minutes. Do not allow honey-caramel to set completely; it should be cooled but still liquid when you use it..
• Microwave the remaining 1/4 cup butter and 2 tablespoons Sue Bee® honey in a small microwavable dish on high for 1 minute, or until the butter is nearly completely melted. Combine the cookie crumbs and butter mixture in a medium bowl, stirring until the crumbs are well-moistened. Pat mixture firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Refrigerate while preparing the tart filling.
• Beat the remaining 3/4 cup whipping cream in the bowl of an electric mixer using the whisk attachment until it forms medium peaks. Remove from bowl and set aside. In the same mixing bowl, beat cream cheese, peanut butter, confectioner’s sugar and vanilla on medium speed for 2 minutes or until smooth, scraping bowl as needed. Fold half of the reserved whipped cream into the peanut butter mixture. Fold in remaining whipped cream until no streaks are visible.
• Drizzle half of honey caramel onto the bottom of the crust in the tart pan. Top with peanut butter mixture and gently smooth to form an even layer. Drizzle remaining honey caramel over top and cut the caramel through the peanut butter mixture using the blade of a butter knife to create a marble effect. Refrigerate 1 hour or until tart is set. Serve with additional whipped cream and chopped peanuts, if desired.

Juicy Peach Honey BBQ Sauce

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 tablespoon butter
• 1/3 cup brown sugar
• 1 cup fresh, ripe peach chunks, skinned
• 1 clove garlic, minced
• 1/2 cup onion, chopped
• 1 small (2-inch) hot pepper
• 1 cup ketchup
• 1/4 cup yellow mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon red pepper flakes (to taste)

Directions

• Heat the butter over medium-low heat in a nonstick saucepan.
• Add brown sugar and melt.
• Add in the peaches, garlic, onion and pepper and cook over low heat until peaches are softened, about 5-7 minutes.
• Remove from heat. Place the rest of the ingredients into a medium-sized saucepan.
• Use red pepper flakes to taste.
• Mix in the peach mixture and stir.
• Cover and cook over low heat 15-20 minutes.
• Check flavors and add salt and pepper if necessary.
• Use an immersion blender or regular blender and pulse 3-5 times to make a smooth sauce or leave as is if you prefer a chunky.

Little Honey Almond Scones with Dried Fruit

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups all-purpose flour
• 3 tablespoons packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted cold stick butter, cut into thin pieces
• 3 tablespoons (each) coarsely chopped dried apricots, dried Kalamata figs (no stems) and golden raisins
• 2 tablespoons minced crystallized ginger
• 1 egg
• 1/2 cup heavy cream
• 1 teaspoon pure almond extract
• 2/3 cup coarsely chopped roasted whole almonds

Icing

• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons Sue Bee® honey
• 1 cup confectioners’ sugar
• 1 1/2 to 2 tablespoons water
• 1/4 teaspoon almond extract

Directions

• Heat oven to 375 F.
• Line 2 shiny cookie sheets with parchment paper.
• In a medium bowl whisk flour, brown sugar, baking powder, baking soda, salt and cinnamon together.
• Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs.
• Whisk apricots, figs, raisins and ginger into dry ingredients.
• In a small bowl, whisk egg.
• Add cream, Sue Bee® honey and extract to egg; whisk together then pour over dry ingredients.
• Stir together with a fork just until no flour is visible then stir in nuts.
• Drop dough by heaping tablespoons on lined sheets, forming 20 dough mounds, each about 2 1/2 inches wide.
• Bake 12 to 14 minutes, rotating sheets from front to back halfway through baking, until scones are golden and a toothpick inserted in center comes out clean,
• Transfer scones to wire racks and cool 20 minutes.

For Icing

• In a small heavy saucepan, cook butter over medium heat until golden (watch as not to burn).
• Pour butter into a small bowl.
• Cool, then stir in Sue Bee® honey, confectioners’ sugar, 1 1/2 tablespoons water and extract.
• Stir until drizzle consistency, adding more water if necessary.
• Top center of each scone with about 1 teaspoon icing then using fork tines, rake across top of scones.

Spicy-Sweet Honey-Orange Chicken and Rice

Ingredients

Rice

• 1 cup orange juice
• 1 cup water
• 1 cup long grain white rice
• 1 teaspoon salt
• 1/2 cup chopped peanuts
• 1 Tablespoon butter, melted
• 2 Tablespoons Sue Bee® Honey
• 1/2 teaspoon ground ginger
• 1/4 cup minced cilantro
• Salt and pepper, to taste

Chicken

• 2 Tablespoons butter
• 4 boneless, skinless chicken breast halves
• 1/4 cup orange marmalade
• 1/4 cup Sue Bee® honey
• 1 teaspoon Sriracha sauce

Garnish

• 1/4 cup sliced green onions with tops

Directions

For Rice

• Place orange juice, water, rice, and salt in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
• Have other rice ingredients ready to go, but in the meantime prepare chicken while rice is cooking.

For Chicken

• Melt butter in a large skillet. Add chicken and brown about 10 minutes per side or until cooked through.
• Add orange marmalade, Sue Bee® honey, and Sriracha to pan and stir to coat chicken.

To Serve

• Stir remaining rice ingredients into hot rice and taste for salt and pepper.
• Spoon rice onto a platter. Top with glazed chicken breasts and garnish with sliced green onion over chicken.

Honey Vanilla Graham Ice Cream Sandwiches

Ingredients

Ice Cream

• 1/2 cup Sue Bee® Clover Honey
• 1 1/4 cup whole milk
• 1/4 cup sugar
• Pinch salt
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 1 3/4 cups heavy cream
• 4 large egg yolks
• 1 cup chopped homemade
• Honey Graham Crackers

Honey Graham Crackers

• 3 tablespoons Sue Bee Clover Honey
• 3/4 all-purpose flour plus 1/2 cup whole wheat or graham flour
• 1/2 cup dark brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 1/2 tablespoons cold butter
• 2 1/2 tablespoons whole milk
• 1 1/2 tablespoons vanilla

Directions

Honey Graham Crackers

• Preheat oven to 350 F.
• In food processor pulse flour, salt, baking soda, brown sugar and butter until coarse meal is formed.
• Whisk Sue Bee® honey, vanilla and milk together and pour into food processor while pulsing until dough comes together.
• Roll out half the dough with a bit of flour to 1/8- to 1/4-inch thick; place on parchment paper on cookie sheet. Repeat with other half of dough. Use cookie cutter of choice to make graham crackers and place on the cookie sheets.
• Fork all the crackers. Chill for 15 minutes, then bake 20-25 minutes, or until golden brown throughout and firm. Allow to cool completely.

Ice Cream

• Whisk milk, salt, sugar, and vanilla seeds and beanpod in stainless saucepan; heat on medium until just below simmer.
• Remove from heat and let steep for 10 minutes.
• Whisk cream and Sue Bee® honey in large bowl set in an ice bath; set a strainer over bowl.
• Whisk egg yolks until smooth in small bowl. Slowly temper the yolks with the hot milk mixture and pour back into saucepan. Stir constantly with wooden spoon on medium-low until mixture coats the spoon.
• Strain immediately into honey cream mixture and stir to incorporate. Chill for 4 hours and freeze according to manufacturer's instructions: at last minute stir in chopped unshaped graham crackers. Don't let ice cream get completely hardened.
• Sandwich a large scoop of ice cream between two shaped graham crackers, smush gently together, and freeze.

Colorful Crunchy Grecian Salad

Ingredients

• 2 tablespoons fresh lemon juice
• 2 tablespoons Sue Bee® Honey
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated lemon peel
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 1/4 cup toasted walnut oil or extra virgin olive oil
• 2 cups cooked and cooled farro or barley
• 1 cup shredded red cabbage
• 1/2 cup chopped English cucumber
• 1/2 cup halved small yellow and or red cherry tomatoes
• 1/4 cup chopped radishes
• 1/4 cup chopped trimmed green onion
• 3 tablespoons chopped Kalamata pitted olives
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint

Directions

• In a large bowl whisk lemon juice, Sue Bee® honey, mustard, lemon peel, garlic, and salt; continue whisking while streaming in oil until mixture emulsifies.
• Stir in farro or barley, cabbage, cucumber, tomatoes, radishes, green onion and olives into same bowl, tossing to coat.
• Add feta cheese and mint, gently stir to blend.

Sweet, Savory & Spicy Cranberry Couscous

Ingredients

• 1 teaspoon Sue Bee® Clover Honey
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1/2 teaspoon crushed garlic
• 1 medium bay leaf
• 1 teaspoon salt
• 1 1/2 teaspoon curry powder
• 1/4 teaspoon ground cayenne pepper (adjust to taste)
• 1 cup chicken broth
• 1/2 cup coconut milk
• 3/4 cup dried cranberries
• 1 1/4 cups couscous
• 1/2 cup flat leaf parsley, chopped
• 2 green onions, thinly sliced at an angle, green part only
• 1/3 cup of salted and roasted cashews, roughly chopped

Directions

• In a medium-sized saucepan over medium heat, warm the olive oil. Add in the bay leaf and onion and cook until the onion is tender and slightly caramelized. Add in the garlic and saute for 2 more minutes, stirring constantly.
• Stir in chicken broth, coconut milk, Sue Bee® honey, curry powder, cayenne pepper, cranberries and salt and bring to a boil. Stir in the couscous and cover tightly for 10 minutes. Remove lid and fluff with a fork into a medium sized bowl.
• Add in the parsley, green onions and cashews, mix well. Best served at room temperature.

Hot Honey Stingy Snack Crackers

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup butter
• 1 pack ranch salad dressing mix
• 1/4 teaspoon ground cayenne red pepper
• 8 cups soup/oyster crackers

Directions

• Heat oven to 300 F.
• Line a large jelly roll pan with foil.
• Place butter and Sue Bee® honey in a small saucepan and heat over low heat, stirring constantly until melted.
• Stir in ranch dressing mix and cayenne pepper until thoroughly combined.
• Place crackers in a large bowl and gently stir in hot honey mixture until the crackers are evenly coated.
• Pour onto the prepared baking pan, spreading evenly. Bake for 15 minutes, gently stirring every 5 minutes.
• Remove from oven and allow to cool on baking pan. Crackers will be sticky until cooled.
• Store in a airtight container.

New Mexican Bread Pudding

Ingredients

• 1/2 loaf cheese bread – cut into even cubes and 'stale'
• 1/3 cup Sue Bee® Honey
• 1-1/2 cups cream
• 5 egg yolks
• 1/2 cup fresh corn
• 1/2 cup lightly toasted pinions
• 1 whole Hatch chile – roasted, peeled, seeded and chopped

Asiago Tequila Sauce

• 1/4 cup Sue Bee® honey
• 1/3 cup butter
• 1/2 cup cream
• 1 egg yolk
• 1/4 cup tequila
• 1/2 cup Asiago cheese – grated

Directions

• In a double boiler mix cream, Sue Bee® honey and egg yolks. Whisk while bringing up to a temp of 170 degrees and the mix turns into custard.
• Butter a 5 x 9 baking dish. Line half of the bread cubes in the bottom of the baking dish – add the pinions, corn and green chile. Top with the rest of the bread cubes. Pour the warm custard over the bread, wrap and refrigerate over night.
• The next morning, preheat the oven to 350 degrees. Use a water bath to bake the bread pudding approximately 45 minutes – or until golden and spongy.
• Using the double boiler, whisk the Sue Bee® honey, butter, cream and egg yolk up until it thickens. Gradually add the Asiago cheese – continuing to whisk.
• When the cheese is completely incorporated into the sauce, turn off the heat and whisk in the tequila.
• Let the bread pudding sit for a few minutes before cutting. Top with the cheese sauce and serve warm.
• Any left over pudding and sauce can be kept wrapped in the fridge and reheated to serve.

Apple Honey Glazed Chicken Wings

Ingredients

For the Glaze

• 1/2 cup Sue Bee® Clover Honey
• 2 cups unfiltered apple juice or apple cider
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 2 teaspoons red pepper chili flakes
• 2 tablespoons cornstarch
• 1/4 cup water

For the Wings

• 3 pounds fresh chicken wings (separated into drumette and wing section, wings tips removed)
• 1 1/2 quarts vegetable or canola oil (for frying)
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon sesame seeds

Directions

• In a medium skillet, combine apple juice, Sue Bee® honey, vinegar, soy sauce and chili flakes.
• Bring to a boil and allow to reduce by about a third.
• In a small bowl, combine cornstarch and water until smooth.
• Whisk into glaze and return to a boil; boil for 1 minute, whisking constantly.
• Reduce heat to simmer, just to keep glaze warm.
• In a dutch oven, heat frying oil over medium high heat to 350 F.
• Season wings with salt and pepper and fry in oil until golden brown and cooked through.
• Wings should cook approximately 10-12 minutes (size of wings will determine cook time).
• Cook wings in two batches.
• Remove to a paper towel-lined plate to drain and sprinkle with sesame seeds while still warm.

Sue Bee® Honey-Ginger Sauce

Ingredients

• 1/2 cup SUE BEE® Raw & Unfiltered Honey
• 1/2 cup chicken broth
• 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• 1 teaspoons ginger, minced
• 1 teaspoon garlic, minced
• 1/3 cup low-sodium soy sauce

Directions

• Combine chicken broth, honey, crushed red pepper, salt, ginger, garlic and soy sauce in a bowl
• Marinate protein or vegetables of your choice in honey sauce for at least 20 mins. Cook and enjoy!

Honey Mango Vol-au-Vent

Ingredients

• 6 egg yolks
• 1/2 cup Sue Bee® Honey
• 1/3 cup Mango Nectar
• 1/2 cup Unsalted Butter, cut into pieces
• 1 sheet Puff Pastry
• 1 cup Fresh Mango, diced
• Powdered Sugar for garnish

Directions

• Whisk the egg yolks, Sue Bee® honey & mango nectar together in a heatproof glass bowl.
• 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.
• Place Puff Pastry on a lightly floured cutting board and cut into 9 squares. Then place the squares on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are browned.
• Using a paring knife cut smaller square holes from the tops of the puffed up puff pastry.
• Remove a few layers of puff pastry from inside the holes.

Honey Almond Coffee Ring

Ingredients

• 1/2 cup sliced almonds
• 18 frozen unbaked dinner rolls (such as Rhodes)
• 1/4 cup melted butter
• 1/2 cup Sue Bee® Clover Honey
• 1/4 cup brown sugar
• 1 teaspoon cinnamon

Directions

• Grease 10" bundt pan.
• Place almonds in bottom of pan.
• Place frozen rolls in 2 layers on top of nuts.
• Combine, butter, Sue Bee® honey, sugar and cinnamon and pour over rolls. Let sit 6-8 hours uncovered, or overnight.
• Bake in preheated 350 degree oven for 25-30 min, or until rolls sound hollow when tapped.
• Loosen edges and Invert onto serving platter while hot.