Low Fat Honey Banana Bread

Ingredients

• 1/3 cup Sue Bee® Honey
• 2 cups whole wheat flour
• 1/4 cup brown sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1 cup mashed very ripe banana
• 1/4 cup low-fat milk

Directions

• Preheat oven to 325 F.
• Combine the flour, brown sugar, baking powder, baking soda and pumpkin pie spice; mix well.
• Add Sue Bee® honey, banana and milk.
• Stir just until the dry ingredients are moistened.
• Coat an 8×4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread) with nonstick cooking spray.
• Spread the mixture evenly in the pan.
• Bake for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
• Remove the bread from the oven and let sit for 10 minutes.
• Invert the loaf onto a wire rack, right side up. Cool before slicing and serving.

Apple Raisin Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 (1/4 ounce) packages active dry yeast
• 1 1/2 cups warm water
• 1 tablespoon sugar
• 4 eggs
• 1 cup applesauce
• 1/2 cup vegetable oil
• 2 teaspoons salt
• 8 cups all-purpose flour
• 1 1/2 cups peeled diced apples
• 1 1/2 cups raisins
• 2 tablespoons lemon juice
• 2 tablespoons cornmeal
• sugar

Directions

• In a small bowl, combine yeast, 1/2 cup water and 1 tablespoon sugar; set aside.
• In a large bowl, combine Sue Bee® honey, 3 eggs, applesauce, oil, salt and remaining water; mix well.
• Stir in yeast mixture.
• Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes.
• Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl.
• Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part.
• Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour.
• Beat remaining egg and brush each loaf with mixture. Sprinkle with sugar.
• Bake at 350 F for 30 to 35 minutes or until brown sounds hollow when tapped.

Honey Wheat Sandwich Rolls

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/4 cups warm milk
• 1 egg
• 2 tablespoons butter
• 3/4 teaspoon salt
• 2 3/4 cups bread flour
• 1 cup whole wheat flour
• 1 1/4 teaspoons bread machine yeast
• 2 tablespoons butter

Directions

• Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter.
• Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
• Meanwhile, preheat oven to 350 degrees. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Honey Muffins

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups unbleached all-purpose flour
• 1/3 cup unsalted butter
• 1/2 cup milk
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 cup sugar
• 1 large egg

Directions

• In a large mixing bowl, add the first 6 ingredients; stir to combine.
• In another bowl, add the Sue Bee® honey, milk, butter and egg; whisk to combine and until mixture is smooth.
• Add liquid ingredients to dry ingredients.
• Fold in just until moistened (do not overmix).
• Pour batter into 12 muffin tins that have been lightly buttered or sprayed with non-stick spray.
• Bake at 400 for about 20 minutes or until pick comes out clean.
• Cool in pan on a wire rack before turning out of pan.

Honey Garlic Pork Chops

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/4 cup lemon juice
• 3 tablespoons light soy sauce
• 1 teaspoon minced garlic
• 4 pork chops

Directions

• Apply cooking spray to large skillet.
• Place over medium-high heat.
• Add pork chops to skillet and brown for 3 minutes on each side.
• In small bowl, stir together remaining ingredients.
• Remove chops from skillet.
• Cover; keep warm.
• Add Sue Bee® honey mixture to skillet.
• Cook for 3 minutes, stirring occasionally.
• Return pork chops to skillet and cook until center of chop is slightly pink.
• Serve with mashed potatoes and greens or your favorite sides.

Party Meatballs

Ingredients

• 1 cup Sue Bee® Honey
• 3/4 cup water
• 1/2 cup cider vinegar
• 1/2 cup ketchup
• 3 tablespoons cornstarch
• 2 tsp soy sauce
• 1 tsp fresh garlic
• 1 package frozen meatballs (20-24)

Directions

• In a medium bowl, mix together the Sue Bee® honey, water, vinegar, ketchup, cornstarch, soy sauce and garlic.
• Place frozen meatballs in a slow cooker.
• Pour sauce over the meatballs and cook on low for 3-4 hours, stirring occasionally.

Sue Bee® Honey Lemonade with Raspberry Cubes

Ingredients

• 3/4 cup Sue Bee® Honey
• 1-1/2 cups lemon juice
• 9 cups water
• 28 raspberries

Directions

• Combine lemon juice and Sue Bee® honey in large pitcher; stir until honey is dissolved.
• Stir in water.
• Place 1 to 2 pieces of fruit in each compartment of 2 ice cube trays.
• Fill each compartment with honey lemonade and freeze until firm.
• Chill remaining lemonade.
• To serve, divide frozen fruit cubes between tall glasses and fill with remaining lemonade.

Sue Bee® Honey Mustard Cheeseburgers

Ingredients

• 1 pound lean ground beef
• 4 teaspoons onion, diced
• 1/4 teaspoon dried oregano
• salt and pepper to taste
• 4 slices American or Cheddar cheese, optional
• 4 lettuce leaves
• 4 tomato slices
• 4 hamburger buns

Honey Mustard Sauce

• 1/4 cup Sue Bee® honey
• 6 Tablespoons Dijon mustard
• 1/4 teaspoon dried oregano

Directions

• Combine mustard, honey and 1/4 teaspoon oregano to make sauce.
• To the ground beef, add 2 tablespoons of the honey mustard sauce, oregano, onions, salt and pepper.
• Mix together lightly but thoroughly.
• Form into 4 burgers.
• Grill burgers 4-5 minutes on each side for medium.
• When burgers are almost fully cooked; top each with one slice of cheese and remaining Honey Mustard Sauce.

Sue Bee® Honey Sweet & Sour Cabbage

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 medium to large head of cabbage, shredded
• 1/2 tsp salt
• Pepper to taste
• 2 cups water
• 1/4 cup butter
• 1/2 cup onion, chopped
• 2 to 3 tbsp all-purpose flour
• 2/3 cup rice wine vinegar

Directions

• In a medium-sized saucepan, add the shredded cabbage, salt, pepper and water; cover and bring to a boil.
• While cabbage is cooking, melt the butter in a skillet; add onion and cook until onion is translucent and tender. Add flour to the onion-butter mixture to create a roux. Set aside.
• When cabbage is tender, add Sue Bee® honey and rice wine vinegar to the saucepan mixture and return to medium-high heat, bringing it to a near boil. Add the roux to the cabbage mixture to thicken. Cook until desired consistency is achieved.

Sue Bee® Honey Irish Pot Roast

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups leeks, chopped
• 2 cups parsnips, chopped
• 2 cups potatoes, chopped
• 2 cups carrots, chopped
• 2 tsp dried thyme
• 4 cloves garlic, minced
• 1 cup apple cider
• 14-oz can Beef broth
• 4- to 5-lb beef pot roast: rump, top round or 7-blade
• 2 tbsp oil
• 1 tsp each, salt and pepper
• 1/2 cup flour
• 1/2 cup cold water

Directions

• Preheat oven to 375 degrees F.
• In medium bowl, combine flour, salt and pepper.
• Dredge roast in flour mixture, coating all sides.
• Reserve remaining flour mixture.
• In large Dutch oven, heat oil over medium-high heat.
• Add the roast and sear top, bottom and sides until well browned, about 4 to 5 minutes each.
• Add Sue Bee® honey, broth, cider garlic and thyme.
• Cover and roast in oven for 1 1/2 hours.
• Add vegetables, cover and cook 1 hour more, or until meat is fork-tender.
• Remove meat and vegetables to a platter and keep warm.
• To prepare gravy, add cold water to reserved flour mixture.
• Whisk water-flour mixture into juices in Dutch oven pan, then place pan over medium-high heat and bring mixture to a boil.
• Continue to stir and cook until thickened.
• Spoon over meat and vegetables.

Slow Cooker Directions

• Brown meat as directed above.
• Place vegetables in bottom of slow cooker and meat on top, cutting as needed to fit.
• Add remaining ingredients, except water.
• Cover and cook on low setting for 8 to 10 hours.
• Prepare gravy as above.

Apple Salad with Honey Greek Yogurt Dressing

Ingredients

Dressing Ingredients

• 3 tablespoons Sue Bee® Honey
• 1/2 cup plain Greek yogurt
• 2 tablespoons vegetable oil
• 2 tablespoons white wine vinegar
• 2 teaspoons brown mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

• 1. Combine all ingredients in a small bowl and blend well. Set aside while preparing the apple salad.

Salad Ingredients

• 3 to 4 medium-size Granny Smith apples, unpeeled and diced
• 1 stalk celery, chopped
• 1 medium-size carrot, peeled and shredded
• 1/2 cup golden raisins
• 3/4 cup toasted pecans, chopped

Directions

• 1. In a large bowl combine apples, celery, carrot, raisins and pecans.
• 2. Pour Honey-Greek Yogurt Dressing over apple mixture. Toss gently to combine.
• 3. Cover and chill 3 hours before serving.

Sweetheart Brownies

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/3 cup butter
• 3/4 cup sugar
• 2 teaspoons vanilla
• 2 eggs
• 1/2 cup flour
• 1/3 cup cocoa
• 1/2 teaspoon salt
• 1 cup chopped nuts (optional)

Directions

• Cream together butter and sugar.
• Blend in Sue Bee® honey and vanilla.
• Add eggs, one at a time, beating well after each addition.
• In a separate bowl, combine flour, cocoa and salt.
• Gradually stir dry mixture into creamed mixture.
• Add nuts, if desired.
• Pour into greased 9×9-inch pan.
• Bake at 350 F for 25-30 minutes or until brownies begin to pull away from sides of pan.
• Cool.
• Frost with your favorite icing and add candy sprinkles.

No-Fat Chocolate Angel Food Cake and Glaze

Ingredients

• Cake Ingredients
• 1/3 cup Sue Bee® Honey
• 1 angel food cake mix, any brand
• 1/4 cup cocoa powder
• 3/4 cup water
• Glaze Ingredients
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 2 tablespoons water
• 1 teaspoon vanilla extract or flavoring

Directions

• Mix all ingredients together on low speed for 30 seconds.
• Beat on high speed for another 2 minutes.
• Pour batter into ungreased angel food cake pan.
• Bake at 350 F for 35-45 minutes, or until top is browned and cracked. (Do not under bake.)
• Remove from oven and set upside-down.
• For the optional glaze, mix all glaze ingredients together until smooth.

Honey Christmas Cookies

Ingredients

• 2/3 cup Sue Bee® Honey
• 2 3/4 cup flour
• 1/3 cup shortening
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon lemon extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• small amount colored sugar or sprinkles

Directions

• Mix all ingredients.
• Chill dough 2 to 3 hours.
• Roll out dough and cut into desired shape with cookie cutter.
• Sprinkle with colored sugar or sprinkles.
• Bake at 375 F for 8 to 10 minutes.

Sweet Potato Casserole

Ingredients

• 2/3 cup Sue Bee® Honey
• 3 cup mashed sweet potatoes
• 2 eggs, slightly beaten
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract or vanilla flavoring
• 1/4 cup melted margarine
• Topping
• 1 cup brown sugar
• 1/3 cup flour
• 1/3 cup margarine, softened
• 1 cup chopped nuts

Directions

• Mix all ingredients together except those for the topping and spread mixture into a 9-by-13-inch baking pan.
• Mix topping ingredients except nuts until blended and crumbly.
• Stir in nuts then sprinkle over sweet potato mixture.
• Bake at 350 F for 30-45 minutes.

Cheddar Meatloaf

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 pound lean ground beef
• 1/2 cup ketchup
• 1 egg
• 1 small onion, diced
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon pepper
• 1/2 cup uncooked oatmeal
• 1/2 cup milk
• 1/2 cup shredded carrots
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon dry mustard

Directions

• Combine all ingredients. (To make a thicker mixture, add more oatmeal; for a thinner mix, add more milk.)
• Bake in a loaf pan at 325 F for 1 hour or until meat in center is done.

Overnight Meatballs

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 pound lean ground beef
• 1/2 cup diced onion
• 1 egg
• 2 cups cornflakes
• 1 cup applesauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can condensed chicken rice soup
• 1 cup condensed tomato soup

Directions

• Mix together all ingredients except soups.
• Form 2-inch meatballs and place in 9-inch-square baking dish.
• Pour soups – first chicken rice then tomato – over meatballs.
• Cover and refrigerate 2 hours to overnight.
• When ready to cook, uncover and bake 2 hours at 350 F.

Sue Bee® Honey Snowballs

Ingredients

• 2/3 cup Sue Bee® Honey
• 15 chocolate graham crackers
• 1 cup crunchy peanut butter
• 1/2 cup nonfat dry milk powder
• 1 cup coconut

Directions

• Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor.
• Combine the Sue Bee® honey, crushed graham crackers, peanut butter and powdered milk in a large mixing bowl.
• Mix well.
• Make small balls with mixture and place on wax paper.
• Roll balls in shredded coconut.

Sue Bee® Honey Glazed Carrots

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 lb whole carrots (or 3 cups sliced carrots or 16 oz baby carrots)
• 2 tbsp butter
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley

Directions

• Bring 2 inches (approximately 1 cup) of salted water to a boil in medium saucepan over high heat.
• Add carrots and return to a boil.
• Reduce heat to medium.
• Cover and cook 8 to 12 minutes or until carrots are crisp-tender.
• Drain carrots and return to saucepan.
• Stir in Sue Bee® honey, butter and parsley.
• Cook over low heat, stirring constantly, until carrots are tender and thoroughly glazed.

Halloween Yogurt Bark

Ingredients

• 1/3 cup Sue Bee® Honey
• 4 cups plain Greek yogurt
• Green food coloring
• Assorted Halloween candy

Directions

• Mix together Sue Bee® honey, Greek yogurt and green food coloring until reaching the desired color.
• Pour mixture onto a cookie sheet lined with parchment paper and smooth.
• Top with your favorite Halloween candy.
• Freeze for at least 4 hours.
• Break the bark using a knife and serve immediately.