Nana’s Gluten-Free Cornbread

Ingredients

• 1 cup Sue Bee® Spun Honey
• 1 cup Buckwheat flour
• 2 cups gluten-free corn meal
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 1 teaspoon xanthan gum
• 1/2 cup Miracle Whip
• 4 eggs separated, 2 cups milk.

Directions

• In a medium sized bowl, combine the dry ingredients.
• Stir with a whisk to incorporate well. As you separate the eggs, put the yolks in with the dry ingredients and put the whites into a separate bowl that is large enough to beat the whites stiff, forming peaks. Set aside the beaten whites.
• Into the dry ingredients and the yolks, add the Miracle Whip, Sue Bee Whipped Honey and the milk. Stir just until combined.
• Add the beaten whites and gently fold into the batter. Pour into a greased 9"x12" pan or large muffins pan.
• Bake at 400 degrees for 25-30 minutes and golden brown.

Honey Carrot Granola Cake

Ingredients

For Honey Carrot Cake

• 1 cup Packed Grated Carrots (from 2 fresh medium carrots)
• 1 1/2 cups All-purpose flour
• 1 teaspoon Baking Powder
• 5 tablespoons Unsalted Butter, softened
• 1/2 cup Granulated Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 cup Milk
• 2 1/2 tablespoons Sue Bee® Honey
• 2 Large Eggs, beaten

For Topping

• 1 cups Granola
• 1 tablespoon Milk
• 2 tablespoons Sue Bee® honey
• 2 tablespoons Raisins

Directions

• Put grated carrots and 2 1/2 tablespoons Sue Bee® honey into a bowl. Mix to combine. Set aside.
• Sift together all purpose flour and baking powder.
• Make topping. In a bowl, mix together granola, milk and 2 tablespoons honey. Mix to combine. Set aside.
• In a bowl of stand mixer, whisk butter until frosty on medium-high speed. Add granulated sugar dividing 2-3 times. Keep whisking until thickened. Add eggs dividing 3-4 times and keep whisking. Then add milk, cinnamon, carrots honey mixture to the bowl. Keep whisking until blended well.
• Remove the bowl from the stand mixer. Add flour mixture to the bowl and with spatula, mix to combine. Lastly add half of the topping to the batter and mix to combine. Put the batter into lightly buttered 9 x 5 x 3-inch loaf pan and put the rest of topping and raisins on the top. Lift the pan and drop the pan from about 3-4 inches height a couple of times to let the air out. Bake in preheated 350 degrees F oven for 33-38 minutes until a toothpick inserted in center of cake comes out with a few moist crumbs attached.
• Let the cake cook on a wire rack. When the cake has cooled, remove the cake from the pan and cut the cake.

Pink Grapefruit-Honey Caramelized Barramundi

Ingredients

• 2 tablespoons Sue Bee® Clover Honey
• 1 pink grapefruit juice, freshly squeezed
• 1 tablespoon Extra Virgin olive Oil
• 2 barramundi filet
• 2 tablespoon unsalted butter
• Pink Himalayan salt and black pepper, to taste
• 1 tablespoon fresh italian parsley , chopped
• 1 shot cognac or brandy

Directions

• Squeeze out the juice from a pink grapefruit, set aside.
• Dissolve Sue Bee® honey using a tablespoon of grapefruit juice, set aside.
• In a large skillet melt butter and Extra Virgin Olive Oil then add the Barramundi filets. Sauté quickly then turn on the other side. Pour over the grapefruit juice, the Sue Bee® honey and sprinkle with parsley; adjust the taste with salt and pepper.
• Cook at medium heat until grapefruit and honey start to thicken.
• Add the shot of cognac an let cook until caramelized.
• Serve hot over a slice of grapefruit, drizzled with the grapefruit-honey glaze and sprinkled with fresh parsley.

Peanut Butter Bacon Honey Carrot Sandwich

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 cup julienned carrots
• 1/8 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 slices bacon
• 2 tablespoons peanut butter, crunchy type
• 2 slices whole wheat bread, toasted

Directions

• In a small bowl, mix together carrots and salt. Let sit for about 10 minutes until carrots are tender.
• Make dressing by mixing Sue Bee® honey, olive oil and lemon juice in a medium bowl; set aside.
• Cook bacon in a skillet until crisp (do not use oil); drain on paper towels and cut each piece in half.
• When the carrots are tender, squeeze them with your hands to drain and add them to the dressing bowl; mix to combine.
• Assemble sandwich by spreading peanut butter on one slice bread; add bacon pieces.
• Drain off the excess liquid from the honey carrots and then add on top of bacon.
• Finish sandwich by topping with the other slice of bread.

Finger Licking Good Cranberry Hot Wings

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 can(s) cranberry sauce, jellied
• 1 tablespoon Dijon mustard
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 teaspoons garlic powder
• 1 clove garlic, grated or chopped
• 1 tablespoon brown sugar
• 1 teaspoons dried onion
• 4 tablespoons hot sauce
• 3-4 pounds chicken wings

Directions

• Heat slow cooker on high or low depending on cooking time. *See below.
• Heat broiler to high.
• Cut the tips off of chicken wings and discard; cut the joint in half. (Wings should be in 2 pieces per wing to cook). Set aside.
• Put cranberry sauce in slow cooker; chop up the sauce until it is mashed looking. Add remaining ingredients to slow cooker except for the chicken. Stir and combine ingredients.
• Foil line a baking sheet. Place chicken on baking sheet and broil in oven for 15-20 minutes, until nicely browned, turning after 5-10 minutes.
• Remove from oven and place wings in slow cooker; stir and toss in sauce.
• *Cover and cook for 1-2 hours on high or 2 hours on low. Check and stir once during cooking (however, if you stir too much the wings will fall apart).
• Remove chicken from slow cooker and return to baking sheet. Pour some of the sauce from the pot over the wings. Place under broiler to brown and make the sauce sticky
• Return to slow cooker and keep on warm, uncovered, until ready to serve.

Moroccan Honey Drenched Chicken

Ingredients

• 1 lb chicken (legs and thighs)
• 1/2 cup Sue Bee® Honey
• 1/2 can of beer
• Cumino
• Salt and Pepper
• Additional 1/4 cup Sue Bee® honey to be brushed on while cooking.

Directions

• Mix together beer and Sue Bee® honey.
• Add 1 1/2 teaspoons cumino and a dash of salt and pepper.
• Place washed and dried chicken in the mixture, stir to insure chicken is coated, cover and refrigerate. Let marinade for three hours.
• Place chicken in a preheated 350 degree oven and bake for 50 minutes.
• Brush on additional Sue Bee® honey during the last ten minutes of cooking. When done, briefly place chicken under the broiler to get a beautifully browned and crunchy finish.
• Serve over rice cooked with vegetables

Microwave Pink Champagne Jelly

Ingredients

• 1 1/2 cup Sue Bee® Honey
• 1 1/2 Cups granulated sugar
• 1 3/4 Cups pink champagne
• 1/2 bottle liquid pectin

Directions

• Stir together Sue Bee® honey, sugar and champagne in a 3 quart glass casserole dish.
• Cover with lid and microwave on high for 4 minutes. Remove the cover, stir mixture, replace the cover and cook another 4 minutes.
• When mixture comes to a boil, stir again and microwave one more minute.
• Slowly add the fruit pectin while vigorously stirring until pectin is completely dissolved.
• Ladle mixture into heated sterilized jars and process for 10 minutes using the hot water bath method OR you can freeze the jelly using freezer canning jars.
• Makes 4 eight ounce jars of jelly.

No Bake Cheesecake with Brown Butter Honey Apple Crumble

Ingredients

For Cheesecake

• 4 oz Cream Cheese, softened
• 1 tablespoon Milk
• 3 tablespoons Granulated Sugar
• 1 teaspoon Lemon Juice

For Brown Butter Honey Apple

• 1/2 Small Gala Apple, washed and cored
• 1/2 tablespoon Butter
• 2 tablespoons Sue Bee® Honey
• 1/8 teaspoon Ground Cinnamon

For Crumble

• 1 tablespoon Butter
• 1 tablespoon Granulated Sugar
• 2 tablespoons All-purpose flour

Directions

• Dice apple small.
• Make brown butter honey apple.

Brown Butter Honey Apple

• In a skillet, melt 1/2 tablespoon butter over medium heat until foaming subsides. Then turn off the heat and let stand until brown.
• Stir in apples, Sue Bee® honey and cinnamon. Toss to coat well. Remove from the heat and set aside.
• Make crumble.

Crumble

• In a small bowl, mix together all-purpose flour, 1 tablespoons granulated sugar and 1 tablespoon butter. Mix until crumbly. Put the mixture on a cookie sheet and bake in preheated 350 degrees F oven for 8-10 minutes until golden brown and crisp. Let cool on a wire rack.
• Make cheesecake.

Cheesecake

• In another bowl, beat cream cheese, add 3 tablespoons granulated sugar and whisk until creamy.
• Add milk and lemon juice. Whisk until smooth. Put the mixture into a serving glass or cup.
• When the crumble and apple mixture have cooled, put the apples on the cheesecake then put the crumbles on top.

Honey Strawberry Stacks

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 pint strawberries, hulled, sliced into fourths
• 1 Tablespoon lemon juice
• 1 teaspoon orange zest
• 1 Tablespoon arrowroot
• 1 vanilla bean
• 1 cup whipping cream the other half of the vanilla bean
• 3 Tablespoons confectioners sugar
• Belgian Butter Waffle Cookies

Directions

To make strawberry filling

• In a saucepan, combine strawberries, Sue Bee® honey, lemon juice, orange zest, and arrowroot.
• Cook over med low heat until bubbly and thickened. Stir in half of seeds from the vanilla bean.
• Let cool in the refrigerator.

To make whipped cream

• In a chilled metal or glass bowl, using chilled beaters, whip the cream with the powdered sugar until soft peaks.
• Stir in the other half of the beans from the vanilla pod.
• Store in refrigerator until ready to assemble.

To assemble

• Place a waffle cookie on a plate and spoon over some cooled strawberry filling.
• Add a dollop of whipped cream.
• Add another cookie and repeat. Eat!

Almond Honey Pine/Berry Smoothie

Ingredients

• 1 Tbsp Sue Bee® Clover Honey
• 1 cup cut-up pineapple chunks
• 1/2 cup blueberries
• 1 cup almond milk
• 2 Tbsp slivered almonds
• 1 1/2 tsp chia seeds
• 1/2 cup ice (or as desired)

Directions

• Liquify all ingredients in a blender until smooth. Pour into a serving glass and decorate with extra blueberries and pineapples. Enjoy!

Spicy Honey Nuts Naan Pizza

Ingredients

• 1/2 cup Mixed Nuts, such as walnuts, cashew nuts and almond
• 1 teaspoon Granulated Sugar
• 2 tablespoons Sue Bee® Honey
• 2 tablespoons Milk
• 2 tablespoons Unsalted Butter
• 1/8 teaspoon Cayenne Pepper
• 1/2 cup Shredded Mozzarella Cheese
• 1 Naan Bread (4.4 oz)

Directions

• Roast the mixed nuts in preheated 250 degrees F oven for about 10 minutes. Let cool on a wire rack. Then chop nuts coarsely.
• In a saucepan, put butter, Sue Bee® honey, granulated sugar, milk and cayenne pepper. Heat over medium heat and stir to melt butter. When it starts to bubble, reduce heat to medium-low heat and simmer for about 5 minutes until slightly thickened.
• Add nuts to the saucepan and toss to coat. Remove from the heat and let cool at room temperature for about 10 minutes. Then put the nuts with the sauce remaining in the saucepan on the naan bread.
• Sprinkle shredded mozzarella cheese on top and bake in preheated 400 degrees F oven for 4-5 minutes until cheese melt.

Honey and Spice Graham Bars

Ingredients

• 1/2 cup + 1 Tablespoon SueBee Honey, divided
• 3/4 teaspoon ground cinnamon, divided
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper pinch of ground cloves
• 1 cup sliced almonds
• 12 whole graham crackers
• 1 cup coarsely crushed pretzels
• 3/4 cup butter
• 1/3 cup brown sugar
• 1/2 cup white (vanilla) chips
• 1/2 cup bittersweet or semisweet chocolate chips
• 1 teaspoon shortening, divided

Directions

• 1. Preheat oven to 350°. Spray a 10" x 15 " x 1" cookie sheet with non-stick cooking spray. Line cookie sheet with parchment paper, extending paper slightly over two pan sides for easy removal of bars. Spray parchment with cooking spray.
• Preheat a large non-stick skillet on stovetop over medium heat. Meanwhile mix 1 T. honey, 1/2 t. cinnamon, the nutmeg, cayenne and cloves in a small bowl, stir to combine, set aside. Add almonds to preheated skillet. Stirring very frequently to prevent burning, cook almonds just until they are slightly fragrant, about 3 minutes. Immediately remove from heat and stir in honey mixture. Spread almonds on parchment or wax paper to cool.
• Lay whole graham crackers side by side on prepared cookie sheet. Sprinkle crushed pretzels evenly over crackers. If needed, break apart cooled almonds, then sprinkle them evenly over crackers and pretzels. Set pan aside.
• Add butter, 1/2 c. honey and brown sugar to saucepan. Cook over medium heat, stirring constantly until boiling. Continue stirring and boil 3 minutes. Remove from heat and stir in 1/4 t. cinnamon. Pour honey mixture slowly and evenly over cookie sheet of almonds, pretzels, and graham crackers.
• Bake 10 minutes or until edges are bubbly. Cool completely in pan on cooling rack. When cool, loosen non-papered edges with knife, then lift out bars. Peel off paper, cut into bars. 6.
• Melt each kind of chips with 1/2 t. shortening, place into separate small heavy-duty resealable plastic bags. Cut tiny corner off each bag and drizzle over bars.

Maple Honey Corn Muffins

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup sugar
• 2 eggs 3/4 cup heavy cream
• 1 tsp maple syrup
• 1/4 cup plain Greek yogurt
• 1/4 cup butter, melted
• 1 cup cornmeal
• 1 cup flour
• 1/2 tsp baking soda
• 1 tbsp baking powder
• 1 tsp salt

Directions

• Preheat oven to 400 degrees.
• Mix together the Sue Bee® honey, sugar, eggs, milk, maple syrup, Greek yogurt and butter. Mix well.
• Add the cornmeal, flour, baking soda, baking powder and salt. Mix until well combined.
• Pour batter into greased muffin tin or muffin liners. Fill until 3/4 full.
• Bake 12-14 minutes.

Sweet and Sassy Cornbread

Ingredients

• 1 cup all purpose flour
• 3/4 cup cornmeal
• 1 Tbsp baking powder
• 1 tsp salt
• 4 Tbsp Sue Bee® Honey
• 1 large egg
• 1 cup buttermilk
• 1/3 cup melted butter
• 8 oz softened cream cheese
• 4.25 oz can of diced green chiles
• 10 oz can of corn (drained)
• 1 cup of your favorite grated cheese to fold in last (I like PepperJack cheese to add a little more kick)

Directions

• Combine all the ingredients except the cheese.
• Mix well, then fold in the cheese.
• Pour into greased pan and bake in a preheated oven at 350 degrees.
• Bake for 15-20 min or tooth pick comes out clean.

Honey Corn Bread

Ingredients

• 3 eggs
• 1 cup whole milk
• 1/4 cup butter, melted
• 1/4 cup Sue Bee® Honey
• 1 cup flour
• 1 cup cornmeal
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup canned corn kernels

Directions

• Preheat oven to 350 degrees.
• Grease a 9×13 inch baking dish. Set aside.
• In a bowl, beat the eggs. Add the milk, butter and Sue Bee® honey and mix well.
• Add the flour, cornmeal, sugar, baking powder, and the salt. Mix until well combined.
• Gently stir in the corn kernels.
• Pour into the greased pan and cook for about 20-25 minutes, or until golden brown.

Oatmeal Honey Flax Bars

Ingredients

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup Sue Bee® Honey
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 3/4 cup quick cooking oatmeal
• 1/2 cup blueberry ground flax
• 1 cup chocolate chips

Directions

• Preheat oven to 350 degrees.
• Cream the butter and the sugar.
• Add the Sue Bee® honey, vanilla, cinnamon, and baking soda and mix just until well combined.
• Stir in the oatmeal, flax and chocolate chips.
• Bake 15 minutes or until slightly browned.

Oatmeal Pie

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/3 cup melted butter
• 1/2 cup white sugar
• 2 eggs, slightly beaten
• 1 cup dry oatmeal
• 1/4 teaspoon salt prepared pie crust

Directions

• Preheat oven to 375 degrees.
• In a mixing bowl, combine the Sue Bee® honey, butter, sugar, and eggs.
• Beat together until well blended.
• Add the oatmeal and salt. Blend together well, mixing by hand.
• Pour the mixture into a prepared pie crust.
• Bake at 375 degrees for 45 minutes.

Cuscino Di Frutta

Ingredients

• 8 sheets filo dough
• 2 apples ( or 2 cups apples and fresh berries)
• 1/2 cup Sue Bee® Honey
• Ice Cream
• 1/2 cup sliced almonds + 4 tablespoons for topping
• 1/2 stick melted butter

Directions

• Peel, core and finely chop the apples.
• Lay out one sheet of filo and brush with melted butter, top with another filo sheet spread with butter and top with a third sheet of filo.
• Brush filo with butter and cover with chopped apples and sliced almonds.
• Drizzle with Sue Bee® honey.
• Roll up filo dough.
• Lay out one sheet of filo dough and brush with melted butter, cover with another sheet of filo dough and brush with butter then lay on a third sheet of filo and drizzle with remaining Sue Bee® honey.
• Place the filo roll on top of flat filo sheet going in the other direction.
• Roll up and tuck the ends under to form a pillow.
• Brush pillow with melted butter and sprinkle with sliced almonds.
• Bake in pre-heated 350 degree oven for 30 minutes.
• Slice and serve with a scoop of vanilla ice cream drizzles with Sue Bee® honey and topped with sliced almonds.

Chocolate French Toast with Rosemary Fruit Sauce

Ingredients

• 4 thick slices bread
• 2 eggs
• 1/4 cup milk
• 1/4 cup sugar
• 1/4 cup Cocoa Powder
• 4 Tbsp Butter
• 4 Tbsp Sue Bee® Honey
• 1/4 cup each mandarin oranges, dried blueberries, chopped walnuts, chopped pecans, chopped almonds
• 1 branch Rosemary

Directions

• Melt 2 Tbsp butter in a sauté pan; add the mandarin oranges, blueberries, walnuts, pecans, almonds and rosemary
• Add the Sue Bee® honey and sauté for 3 minutes.
• Add the orange juice and remove from the heat.
• Mix together eggs, sugar, milk and cocoa powder.
• Melt remaining 2 tablespoons butter in large sauté pan.
• Dip bread on both sides in milk mixture.
• Sauté until browned on both sides.
• Spoon fruit sauce over bread slices and serve immediately.

Pork Chops with Balsamic Orange Honey Shallot Sauce

Ingredients

• 4 pork chops
• 2 Tablespoons orange zest
• 4 shallots
• 4 Tablespoons balsamic vinegar
• 1/4 cup fresh orange juice
• 2 Tablespoons Sue Bee® Honey
• 2 Tablespoons white wine
• 2 Tablespoons olive oil

Directions

• Finely chop the shallots and sauté with the orange zest in 1 T olive oil over medium heat for 5 minutes.
• Add the balsamic vinegar and let the vinegar reduce for 5 minutes.
• Add the orange juice and white wine, continue cooking over medium heat.
• Heat 1 T olive oil in large sauté pan and add the pork chops. Sauté for 3-5 minutes per side depending on thickness of pork chops. Pork chops cook rather quickly so be careful not to overcook.
• Just before the pork chops are done, add the honey to the shallot sauce and warm together.
• Remove the pork chops to a serving platter.
• Pour the shallot sauce into the pork chop sauté pan and stir well to combine with the tasty brown bits from cooking the pork chops.
• Pour the sauce over the pork chops and serve.