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Sweet Honey Cornbread

 

Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/4 cup butter
  • 1 large egg
  • 1 cup milk
  • 1 1/4 cups yellow cornmeal
  • 1 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

Directions

  • Heat oven to 400 F.
  • Grease an 8×8 baking pan
  • Beat milk, butter and egg in a large blow.
  • Stir in remaining ingredients (except honey), batter will be lumpy.
  • Pour batter into pan.
  • Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean.
  • Remove from oven and immediately spread Sue Bee® honey on top
  • Cool and serve.

Honey Oatmeal Bread


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 egg white
  • 1 tablespoon water
  • 2 eggs
  • 1/2 cup butter
  • 5-6 1/2 cups all-purpose flour
  • 1 1/2 cups water
  • 2 (1/4 ounce) packages active dry yeast
  • 2 teaspoons salt
  • 1 cup quick-cooking oat
  • oatmeal oatmeal

Directions

  • Place 5 cups flour, oats, salt, and yeast in bowl.
  • Attach bowl and dough hook.
  • Turn to speed 2 and mix for 30 seconds.
  • In saucepan, combine Sue Bee® honey, water and butter.
  • Heat to 120 F to 130 F.
  • On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute.
  • Add eggs; mix an additional 1 minute.
  • Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
  • Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic.
  • Place in greased bowl, turning to grease top.
  • Cover; let rise in warm place, until doubled, about 1 hour.
  • Punch dough down.
  • Divide dough in half.
  • Shape each half into a loaf.
  • Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
  • Cover; let rise in warm place till doubled, about an hour.
  • Combine 1 TBSP water and egg white. Brush tops of loaves with mixture.
  • Sprinkle with oatmeal.
  • Bake at 375 F for 40 minutes.
  • Remove from pans and cool on wire racks.

Whole Wheat Yogurt Honey Dinner Rolls


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/4 cup milk
  • 1/2 cup unflavored plain yogurt
  • 4 tablespoons soft butter
  • 1 egg
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons active dry yeast

Directions

  • Mix Sue Bee® honey, milk, yogurt and butter in a small mixing bowl, heat in microwave 1 minute. Stir until the butter is melted.
  • Place ingredients into bread machine according to manufacturers directions.
  • Select dough cycle.
  • When cycle is complete, shape dough into 18 equal rolls.
  • Place in lightly greased pans. I like to use pie pans instead of a baking sheet.
  • Cover rolls with a damp cloth and let rise about 30-40 minutes or until doubled in size. When using whole wheat flour, I like to set the pans on an electric heating pad set on medium.
  • Bake in a preheated 350 F oven for 15 to 20 minutes.
  • Brush tops with melted butter.

Delicious Corn Muffins


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/2 teaspoon baking powder
  • 3/4 cup cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 3/4 cup frozen corn

Directions

  • Preheat oven to 400 F.
  • Mix Sue Bee® honey, butter, sugar, eggs, and salt into a large bowl.
  • Add flour, cornmeal, and baking powder and blend thoroughly.
  • Add milk while mixing.
  • Add corn to mixture and work into mixture.
  • Do not mash corn, the whole kernel is baked into the muffin.
  • Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter.
  • Bake for 20-25 minutes until muffins are light brown.

Whole-Wheat Blueberry Muffins

Ingredients

  • 1/2 cup Sue Bee® honey
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 1/4 cups buttermilk
  • 2 egg whites
  • 1/3 cup vegetable oil
  • 1 cup blueberries

Directions

  • Preheat oven to 350 F.
  • Coat 12 muffin cups with cooking spray.
  • Sift together flour and baking soda.
  • In a separate bowl, whisk together buttermilk, egg whites, oil and Sue Bee® honey until creamy; stir in the blueberries.
  • Pour the wet ingredients into the dry.
  • Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
  • Pour into muffin cups and bake 30 to 35 minutes.

Baklava Muffins


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 tablespoons buttermilk
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter
  • 1 large egg
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 7 tablespoons flour
  • 1 cup flour
  • 3 tablespoons butter
  • 1 1/2 teaspoons cinnamon
  • 1/3 cup sugar
  • 1/2 cup walnuts

Directions

  • Preheat oven to 400 F.
  • Mix all the filling ingredients together in a small bowl, set aside.
  • In a large bowl, mix together the flour, baking powder, baking soda and sugar.
  • Mix the egg, melted butter and buttermilk.
  • Make a well in the dry ingredients and add gently mix in the wet ingredients.
  • Fill 12 muffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.
  • Sprinkle any remaining filling on top of the muffins.
  • Bake for 15 minutes.
  • Put the muffins onto a rack to cool and drizzle with Sue Bee® honey.

Southern Pride Sweet Cornbread


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 2 cups flour
  • 2 cups white cornmeal
  • 1 cup water
  • 1 cup milk
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon salt

Directions

  • Grease a 9×13 inch baking pan with shortening.
  • Preheat oven to 375 F.
  • Mix Sue Bee® honey, sugar, butter, eggs, milk and water together in a large bowl.
  • Mix dry ingredients together in a separate bowl: cornmeal, flour, baking powder and salt.
  • While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
  • Mixture will be slightly lumpy.
  • Pour into greased rectangular pan.
  • Bake for 25-30 minutes or until golden brown on top.
  • Serve with butter.

Honey Wheat Bread Like Outback


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 1/2 cups warm water
  • 2 1/4 teaspoons yeast
  • 1 teaspoon salt
  • 2 teaspoons instant coffee
  • 1 tablespoon granulated sugar
  • 1 tablespoon cocoa
  • 1 2/3 cups wheat flour
  • 2 cups bread flour
  • 2 tablespoons butter
  • cornmeal cornmeal

Directions

  • Place all ingredients in a bread machine in the order listed above and use the dough setting.
  • When it is done, let it rise for about an hour.
  • When the dough is twice its original size, punch it down and split it into rolls.
  • If you want authentic Outback size, make about 8 tubular loaves.
  • I prefer to make 12 rolls.
  • The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands.
  • Sprinkle the entire surface of the loaves with cornmeal and then let them rise again.
  • Bake for 20-24 minutes at 350.

Buttermilk Cornbread


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 2 eggs
  • 4 teaspoons baking powder
  • 2 1/2 cups flour
  • 1 cup cornmeal
  • 2 teaspoons salt
  • 1/2 cup applesauce
  • 1/2 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 1 teaspoon baking soda

Directions

  • Combine dry ingredients and set aside.
  • Mix eggs, buttermilk oil, applesauce and Sue Bee® honey.
  • Gently fold in dry ingredients, mix just until blended.
  • Batter will be lumpy.
  • Pour into greased 9×13 pan.
  • Bake at 400 F for about 20 minutes or until lightly browned.

Honey Cornbread


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup heavy cream
  • 1/4 cup vegetable oil

Directions

  • In a bowl, combine flour, cornmeal, sugar, baking powder and salt.
  • In a small mixing bowl, beat the eggs.
  • Add cream, oil and Sue Bee® honey; beat well.
  • Stir into the dry ingredients just until moistened.
  • Pour into a greased 9-inch baking pan.
  • Bake at 400 F for 20- 25 minutes or until toothpick inserted in the center comes out clean.

Oatmeal Bread


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 3/4 cup water
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups wheat flour
  • 1 1/2 cups white flour
  • 1/2 cup old fashioned oats
  • 1/8 cup oil
  • 1/2 cup buttermilk
  • 1 tablespoon yeast

Directions

  • Put ingredient in bread maker in the order listed above. Set to dough cycle. Check to see if a good ball is forming; if needed add a teaspoon of water or flour at a time to get a good dough ball.
  • At the end of the dough cycle, form a loaf and put in lightly sprayed bread pan. Cover, and let raise for about 45 minutes to an hour.
  • Bake at 350 for 45-50 minutes, depending on your oven.
  • After removing from oven, lightly spread melted butter on the top crust with pastry brush (optional; gives it a nice look and flavor).

Whole Wheat Cornbread


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 cups whole wheat flour
  • 2 cups cornmeal
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 cup oil
  • 2 cups milk
  • 2 eggs

Directions

  • Combine the corn meal, flour, baking powder and salt.
  • Add the Sue Bee® honey, oil, milk and eggs.
  • Mix just enough to moisten the batter.
  • Pour the batter into an oiled 9 by 13 inch baking pan.
  • Bake at 375 F oven for 20-35 minutes or until golden brown.

Pineapple Mango Strawberry Smoothies


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 cup fresh pineapple
  • 1/2 cup sliced mango
  • 3/4 cup sliced strawberries
  • 1 cup vanilla yogurt
  • 1/4-1/3 cup 2% low-fat milk

Directions

  • Add yogurt, milk, and Sue Bee® honey.
  • Add pineapple and blend.
  • Add mango and strawberries; blend until smooth.

Sbiten (Spiced Honey Drink)

 

Ingredients

  • 1/2 cup Sue Bee® honey
  • 1/2 cup sugar
  • 2 cloves
  • 4 cardamom pods
  • 3 slices fresh ginger
  • 1 cinnamon stick
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh mint leaves

Directions

  • Combine all ingredients with 1 quart water in a saucepan with a lid over medium heat; bring almost to a boil.
  • Cover and turn off heat; steep for 15 to 20 minutes.
  • Strain, then reheat and serve, or refrigerate, covered, and serve cold.

Strawberry Slush


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 12-ounce can ginger ale or lemon-lime soft drink
  • 1 cup strawberries, hulled
  • 1 teaspoon lime juice
  • 4-6 cups crushed ice

Directions

  • Process all ingredients in blender until smooth.

Tamarind Cooler


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 4 cups boiling water
  • 2-3 tablespoons crystallized ginger
  • 2 tablespoons tamarind paste
  • 1-2 tablespoon fresh lemon juice
  • fresh mint sprig

Directions

  • In a bowl, whisk together Sue Bee® honey, boiling water, ginger, and tamarind paste until mixture is mixed well.
  • Let steep for 5 to 6 minutes, then add the lemon juice and let the mixture cool.
  • Strain it through a fine sieve set over a pitcher and chill for 2 to 3 hours.
  • Divide the cooler among tall glasses filled with ice cubes and garnish with a mint sprig.

Orange Julius


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup frozen orange juice
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup ice

Directions

  • Put all ingredients into a blender.
  • Blend until well mixed.
  • You may need to adjust the amount of ice in this. The more you add the thicker it is.
  • Some may like more or less honey also.

Ginger Beer


Ingredients

  • 3/4 cup Sue Bee® Honey
  • 4 lemons
  • 1 orange
  • 3/4 cup roughly chopped fresh ginger
  • 3/4 cup sugar
  • 1 1/4 cups orange juice
  • 4 cups sparkling water

Directions

  • Grate 2 tablespoons each of lemon and orange zest.
  • Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
  • In a food processor, pulse the Sue Bee® honey, ginger and sugar until just combined. Add the orange and lemon juices and process.
  • Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves.
  • Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.
  • To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.

Melon Smoothie


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 6 cups honeydew melon
  • 2 limes, juice of

Directions

  • Combine half of the ingredients in a blender and fill with ice.
  • Blend until ice is crushed.
  • Repeat with the remaining ingredients.

Creamy Pumpkin Nog


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 2 teaspoons cinnamon
  • 1/4 cup sugar
  • 3 cups milk
  • 1 cup pumpkin
  • 2 pasteurized liquid egg-whites
  • 1/2 cup whipping cream
  • 1/2 cup plain yogurt
  • 1/4 teaspoon ground cloves

Directions

  • Put milk, yogurt, cream and eggs into a blender or mixer and blend/beat until frothy.
  • Stir in pumpkin, Sue Bee® honey, sugar and mix thoroughly.
  • Blend in the spices.
  • Pour the eggnog into glasses and sprinkle with nutmeg.

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