Red, White & Blue Shortcakes

Ingredients

Shortcakes

• 3  1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 tbsp baking powder
• 1 tsp salt
• 1 cup shortening
• 1 1/2 cups milk

Directions

• Mix dry ingredients in large bowl.
• Add shortening and blend until mixture resembles coarse meal.
• Add milk all at once and stir 20 to 30 strokes with a fork.
• Form into ball on lightly floured surface.
• Gently knead dough 15 times.
• Divide dough in half.
• Roll to 1/4-inch thickness.
• Cut with 3 to 3 1/2 inch biscuit cutter.
• Place on ungreased baking sheet and bake at 425 F 15 to 18 minutes or until top browns.
• Cool biscuits, slice in half and top with Sue Bee® Honey Whipped Cream, fresh strawberries and blueberries.

Sue Bee® Honey Whipped Cream

• 1/2 cup Sue Bee® honey
• 2 cups whipping cream

Directions

• Whip cream to soft peaks; slowly add Sue Bee® honey and whip to stiff peaks.

Honey Carrot Cake Whole Wheat Cupcakes

Ingredients

Cupcakes

• 1 cup Sue Bee® honey
• 1/2 cup brown sugar, packed
• 1 cup vegetable or canola oil
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups whole wheat flour
• 2 cups peeled carrots, finely grated
• 2/3 cup toasted chopped pecans
• 2 teaspoons baking soda
• 1 cup canned crushed pineapple, drained
• cooking spray

Whipped Honey and Cream Cheese Frosting

• 2/3 cup Sue Bee® honey
• 1 cup cold heavy whipping cream
• 16 ounces cream cheese (2 blocks) at room temperature
• 4 to 6 teaspoons vanilla extract (flavor to taste)
• 1/8 teaspoon salt

Directions

Directions for the Cupcakes

• Heat oven to 350 F.
• In large mixing bowl combine Sue Bee® honey, brown sugar, oil, eggs, salt and cinnamon and stir until well-blended. Add remaining ingredients and stir until all ingredients are incorporated, but do not overmix
• Line cupcake pans with paper liners and spritz the liners with cooking spray. Fill each liner at least 2/3 full with batter.
• Bake in 350 F oven for 22 minutes or until a toothpick inserted into cupcake comes out clean. Do not overbake.
• Cool on wire racks.
• Makes about 35 cupcakes. May be served plain or frosted with Whipped Honey and Cream Cheese Frosting (see below). Unfrosted cupcakes will stay fresh and moist for several days in refrigerator.

Directions for the Whipped Honey and Cream Cheese Frosting

• In medium bowl whip the heavy whipping cream until stiff peaks form. Set aside.
• In large mixing bowl combine Sue Bee® honey, cream cheese, vanilla and salt and blend well until very creamy. Fold half of the whipped cream into the cream mixture. Once combined, fold in the remaining half. Do not overmix.
• Refrigerate until ready to use. Make sure cupcakes are well-cooled or even chilled before frosting.
• Serve immediately. Chill leftover cupcakes.

Sue Bee® Honey Braided Bread

Ingredients

• 1/2 cup Sue Bee® honey
• 5 1/2 cups flour, plus extra for kneading
• 2 tsp salt
• 2 packages active dry yeast
• 1/2 cup warm water
• 4 eggs
• 1 can evaporated milk, lukewarm
• 4 tbsp butter, softened to room temp
• 1/2 cup butter, melted

Directions

• Preheat oven to 350 F.
• In a medium bowl, sift together flour and salt. Set aside.
• In a small bowl, mix yeast with warm water. Set aside and let the yeast activate and expand.
• In a large bowl, beat 4 eggs. Add lukewarm milk, softened butter, Sue Bee® honey and activated yeast, then blend.
• Add flour mixture to the milk-honey mixture 1 cup at a time, blending after each cup to make sure all flour is incorporated.
• After the flour has been incorporated and the dough has a satiny consistency, turn it out onto a lightly floured surface and knead for approximately 3-4 minutes until smooth and elastic (don’t overwork your dough).
• Place dough in a large bowl that has been coated with butter; turn the dough over in bowl to coat dough with butter. Cover the bowl with plastic and then put a damp towel over the plastic and bowl to keep the dough moist. Place the bowl in a warm place for dough to rise (dough should double in volume in approximately 1 hour).
• Punch down or deflate dough and turn it out onto a lightly floured surface. Divide it into 2 equal parts and shape into rounds. Cover and let the dough rest for 15 minutes.
• To form the braid, roll each round of dough into a long roll about 36 long and 1 1/2 thick. Using the 2 long pieces of dough, form a loosely braided ring on a large baking sheet. Seal the ends of the ring together and tuck the loose ends under the dough.
• The natural separation of the 2 rolls creates nesting spots in the braid for the 10 colored eggs. Evenly distribute the eggs between the folds of the dough braid.
• Place the braided dough in a warm spot, covering with the damp towel; let rise for about 45 minutes. Gently brush braid with the remaining melted butter and bake in preheated oven for 30-35 minutes or until golden brown. The colored eggs will cook as the bread bakes.

Cream Cheese Chocolate Truffles

Ingredients

• 1/2 cup Sue Bee® Honey
• 8 ounces cream cheese, softened, at room temperature
• 8 ounces semisweet chocolate chips
• Cocoa powder, for dusting
• 12- or 14-ounce package of chocolate-flavored candy coating

Directions

• 1. Using a microwave-safe bowl, heat Sue Bee® honey and chocolate chips in a microwave oven 35 to 40 seconds and stir. If chips are not thoroughly melted, warm for additional 10-second intervals, being careful not to burn the mixture.
• 2. Add the softened cream cheese to the mixture and stir until well-blended. Scrape any residue from sides back into the bowl. Cover with plastic wrap. Chill for 3 to 4 hours.
• 3. Dust your palms with cocoa powder (to prevent the chilled mixture from sticking to your hands) and form the chilled mixture into balls with a diameter of 3/4 to 1 inch. Place truffles on a cookie sheet lined with wax paper or nonstick foil and refrigerate another 30 minutes.
• 4. While truffles are chilling, prepare the chocolate-flavored candy coating according to package directions.
• 5. Using a wooden skewer or small relish fork, dip chilled truffles one at a time into chocolate-flavored candy coating. Let excess coating run off truffle, then place each piece back on the lined cookie sheet.
• 6. If desired, decorate truffles with sprinkles, chopped nuts or coconut, or drizzle with melted chocolate in a contrasting color or flavor. Place truffles back in the refrigerator for 15 minutes to set dipping chocolate.
• 7. Serve at room temperature. Makes about 30 truffles.

Honey Ham Roll-Ups

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 pounds thinly sliced cooked ham
• 3 8-ounce packages cream cheese, softened
• 2 8-ounce packages shredded cheddar cheese
• 2 tablespoons finely chopped onion

Directions

• 1. In a medium microwave-safe bowl, mix cream cheese and cheddar cheese.
• 2. Microwave on high heat about 45 seconds, stirring frequently until melted and smooth.
• 3. Mix in honey and chopped onions.
• 4. Lay ham slices flat and spread with cheese mixture.
• 5. Tightly roll up the ham slices around the mixture.
• 6. Cover and chill for one hour.
• 7. Before serving, cut roll-ups into 2-inch sections and secure with decorative toothpick, if desired.

Reindeer Honey Sugar Cookies

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/8 tsp salt

Directions

• Preheat oven to 300 F. Line baking sheets with parchment paper.
• In a mixing bowl combine flour, soda and salt.
• Cream together the butter and sugar. Add the Sue Bee® honey and cream well.
• Slowly add the flour mixture and mix until just incorporated. Finish by hand if needed. Do not over mix the dough.
• Roll out dough on floured surface. Use a “bell” shaped cookie cutter (upside down) to cut out reindeer shapes.
• Place cut-outs on baking sheet. Place sheet in fridge and chill for 10 minutes.
• Once chilled, place in oven and bake 12-15 minutes or until golden.
• Allow to cool on baking sheet for 5 minutes before transferring to rack to cool completely

Sue Bee® Honey-sweetened Eggnog

Ingredients

• 4 cups whole milk
• 2 eggs plus 1 additional yolk (beaten)
• 1/2 cup Sue Bee® honey
• 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg (or more to taste)
• Pinch salt
• 1 tsp vanilla extract
• 1-1/2 oz. rum flavoring
• 2 tbsp whipped topping

Directions

• In saucepan, combine milk, egg, honey, cinnamon, nutmeg and salt; mix well.
• Bring to a gentle boil over medium heat, stirring constantly for about 5 minutes.
• Remove from heat; stir in vanilla and rum flavoring.
• Chill at least 1 hour.
• Serve with whipped topping, as desired.
• Garnish it with a cinnamon stick and nutmeg

No-bake Energy Bites

Ingredients

• 1/3 cup SUE BEE® Honey
• 1/2 cup peanut butter or almond butter
• 1/2 cup dark chocolate chips
• 1/2 cup ground flaxseed
• 1 cup oatmeal
• 1 tsp vanilla
• 1 cup coconut flakes
• 1/2 cup dried cherries or cranberries

Directions

• In a large bowl mix SUEBEE® honey, peanut butter, chocolate chips, flaxseed, oatmeal and vanilla until well-blended.
• Pour coconut flakes into a small bowl.
• Shape honey mixture into balls and roll in coconut mix.
• Chill until firm. Serve.

Blood Dripped Glasses

Ingredients

• 1/4 cup Sue Bee® Honey
• 12 drops red food coloring

Directions

• Mix ingredients together well to affect the look of blood.
• Dip the rims of your drink glasses into the mixture.
• Turn glasses upright and let stand to allow the blood mixture to drip down the sides of the glasses.

Sue Bee® Honey Chipper Cookies

Ingredients

• 1/2 cup Sue Bee® honey
• 1/2 cup margarine
• 1 egg
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 cup walnuts

Directions

• Preheat over to 375 degree.
• Cream Sue Bee® honey and Margarine together; add egg and beat well.
• Sift dry ingredients and add to cream mixture. Blend well.
• Add vanilla, chocolate chips and walnuts; mix well.
• Drop by rounded teaspoonfuls onto a greased cookie sheet.
• Bake for 10 minutes.

Honey Peanut Butter Cup Cookies

Ingredients

• 3/4 cup Sue Bee® Honey
• 1 cup butter or margarine, softened
• 3/4 cup peanut butter
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/3 cup flour
• 10-ounces peanut butter cup, chopped
• 1 cup semisweet chocolate chips

Directions

• Preheat over to 325 degrees.
• Mix Sue Bee® honey, butter, peanut butter, brown sugar, vanilla and eggs until smooth and creamy.
• Add dry ingredients until mixed; dough will not be stiff.
• Mix in cut-up peanut butter cups and chips.
• Refrigerate dough for two hours.
• Preheat oven to 325 degrees.
• Drop by heaping teaspoonfuls onto ungreased cookie sheet.
• Bake for 10-12 minutes.

Chewy Granola Bars

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups rolled oats
• 2 teaspoons blackstrap molasses
• 2 teaspoons vanilla extract
• 1/2 cup oil
• 1/2 cup ground flax seeds
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup wheat germ
• 1 cup whole wheat pastry flour
• 1 cup sugar-free applesauce
• Optional additions, up to 2 cups of any of the following: chocolate chips, raisins (soaked in hot water for 10 minutes then drained), unsweetened shredded coconut, sunflower seeds (unsalted), pumpkin seeds (unsalted), dried fruit (e.g., chopped apricots, cranberries), chopped toasted nuts

Directions

• Preheat oven to 350 F.
• Toast oats for 5 minutes in a dry skillet over medium heat. Let cool.
• In a large bowl, combine dry ingredients (including oats) and whisk together until well-combined.
• In a separate bowl, whisk together wet ingredients until well-blended.
• Add wet mixture to dry ingredients and blend gently until well-moistened. Fold in any of the optional ingredients. Mixture should be moist but not too wet. If it seems too dry and crumbly, add applesauce by the spoonful.
• Line a 9-by-13-inch pan with parchment paper and press mixture into pan.
• Bake at 350 F for 30 minutes. Cut into bars while warm, but let cool completely before removing from pan.

Honey Spiced Sweet Potatoes

Ingredients

• 1 cup Sue Bee® Honey
• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tablespoons vegetable oil
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground black pepper
• Fresh rosemary

Directions

• 1. Preheat oven to 400F.
• 2. In a bowl, mix Sue Bee® Honey, sweet potatoes, dried cranberries, chopped pecans, oil, pumpkin pie spice and pepper.
• 3. Transfer to a large baking dish and bake in oven for 30 minutes.
• 4. Stir the potatoes to expose the pieces from the bottom of the pan.
• 5. Turn heat up to 450F and bake for another 20-30 minutes or until the sweet potatoes are tender.
• Dress with fresh rosemary

Strawberry Banana Cooler

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups orange juice
• 1 cup strawberries
• 1 banana
• 1 package strawberry kiwi Kool-Aid
• 1 liter ginger ale

Directions

• Place Sue Bee® honey, orange juice, strawberries, bananas and drink mix in blender and mix on high speed until smooth.
• Place in quart pitcher, add ginger ale and serve.

Sesame Honey Snack Mix

Ingredients

• 1/3 cup Sue Bee® Honey
• 3 cups Chex cereal (any variety)
• 3 cups pretzels
• 3 cups sesame sticks
• 1 cup mixed nuts (any variety)
• 4 Tablespoons butter or margarine, melted
• 2 Tablespoons sesame seeds (toasted, if desired)

Directions

• Heat oven to 275 F degrees.
• In ungreased 15x10x1 inch pan, mix cereal, pretzels, sesame sticks and nuts.
• In medium bowl, mix Sue Bee® honey, butter and sesame seeds.
• Pour over cereal mixture, stirring until evenly coated.
• Bake 45 minutes, stirring occasionally.
• Spread on waxed paper to cool, about 30 minutes.
• Store in airtight container up to 1 week.

Honey-Glazed Corned Beef

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 lbs corned Beef brisket
• 3 tablespoons Dijon mustard
• 1/4 cup brown sugar
• 2 garlic cloves
• 1 stalk celery
• 1 large carrot
• 1 large white onion
• 1 tablespoon pickling spices
• 2 quarts water
• 1/2 teaspoon ground ginger

Directions

• Tie pickling spices in a square of cheesecloth(spices may come with corned Beef package).
• In a large stock pot, combine corned Beef, water, pickling spices, whole vegetables and garlic.
• Bring to a boil, lower heat and simmer 3 hours. You may use a crock pot for this, cooking 4-6 hours on high.
• Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
• Combine Sue Bee® honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
• Bake, uncovered, in a preheated 350 F oven for 30 to 40 minutes. Transfer to serving plate.

Sue Bee® Apple and Pecan Salad With Honey Poppy Seed Dressing

Ingredients

Salad Ingredients

• 1 head romaine lettuce
• 1 cup pecans
• 1 Fuji apple
• 1/2 cup dried cranberries
• 1 (6-ounce) package feta cheese
• 1 small red onion

Dressing Ingredients

• 1/2 cup Sue Bee® Honey
• 2 tablespoons poppy seeds
• 3/4 cup vegetable oil
• 1/2 cup cider vinegar
• 1/4 teaspoon pepper

Directions

• Proportion salad ingredients to personal taste.
• Combine dressing ingredients and mix thoroughly.
• Toss dressing with salad just before serving.

Sue Bee® Honey Cranberry Relish

Ingredients

• 3/4 cup Sue Bee® Honey
• 12 ounces fresh or frozen cranberries
• 1 medium orange, unpeeled

Directions

• Quarter and slice unpeeled orange, removing seeds.
• Coarsely chop orange and cranberries.
• Place in medium saucepan and stir in Sue Bee® honey.
• Bring to a boil over medium-high heat.
• Cook 3 to 4 minutes.
• Serve warm over sliced turkey, ham or pork tenderloin.

Fresh Basil and Balsamic Salad Dressing

Ingredients

• 2 teaspoons Sue Bee® Honey
• 1 medium onion
• 1/4 cup prepared mustard
• 1/2 cup water
• 1/2 cup balsamic vinegar
• 2/3 cup rice vinegar
• 2 teaspoons dry basil
• 1/4 cup fresh basil leaf
• 3-4 large garlic cloves
• 1/2 cup extra virgin olive oil

Directions

• Peel the onion and garlic cloves then mince together with the fresh basil leaves.
• Put in a jar and add remaining ingredients.
• Shake up and season as needed with salt and pepper.
• Store in a cool place.

Honey Grilled Shrimp

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 pounds shrimp, peeled and deveined
• 1 cup lime juice
• 1 tsp white pepper

Directions

• Thread shrimp evenly on wooden skewers.
• Combine Sue Bee® honey, lime juice and pepper, then brush the mixture on both sides of the shrimp.
• Place shrimp on grill, 4-6 inches above coals that have lost their flame, have a red glow and a thin layer of white ash.
• Baste occasionally with honey mixture.
• Grill 2-3 minutes on each side until shrimp are opaque.