Dollywood Holiday Wassail

Ingredients

• 1/3 cup Sue Bee® Honey
• 8 cups apple juice
• 2 cinnamon sticks
• 1/2 teaspoon ground nutmeg
• 2 tablespoons lemon juice
• 3 cups pineapple juice

Directions

• Combine all ingredients into a large saucepan.
• Bring to boiling, then reduce the heat, cover, and let simmer 10 minutes.
• Remove cinnamon sticks and serve hot in mugs.

Whole Grain Sprout Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 1/2 cups warm water
• 2 tablespoons active dry yeast
• 1/2 cup oil
• 1 tablespoon salt
• 2 cups grain mixed sprouts
• 4 cups flour
• 3-4 cups flour

Directions

To soften yeast

• Combine warm water and yeast in a large bowl.
• Allow the yeast to proof (bubble) for 5 minutes.
• Stir in Sue Bee® honey, oil, salt, mixed sprouts and 4 cup flour; beat well.
• Cover and let this sponge sit 45-60 minutes.
• Stir down and gradually add 3-4 cups flour. Turn dough out onto a lightly floured surface and knead until smooth.
• Place dough into a greased bowl, turn it over and around to coat all of the dough.
• Cover and let rise until doubled; about 60-90 minutes.
• Knead dough down in the bowl, divide and shape into 2-3 oblong loaves; place in well greased loaf pans and cover.
• Let rise 60 minutes or until almost doubled.
• Bake at 375 F for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.

Quick Whole Wheat Blueberry Muffins

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 cup whole wheat flour
• 1 cup flour
• 1/4 cup egg substitute
• 1/4 cup vegetable oil
• 3/4 cup skim milk
• 1/2 teaspoon cinnamon
• 1 cup blueberries

Directions

• Heat oven to 400 F.
• Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
• Mix brown sugar and cinnamon, set aside.
• Beat Sue Bee® honey, milk, oil and egg whites in a large bowl.
• Stir in flours, baking powder, and salt just until everything is moistened.
• Fold in berries.
• Divide evenly among tins.
• Sprinkle with brown sugar mixture.
• Bake 20 minutes or until golden brown.
• Remove from pan immediately.

Sesame Whole Wheat Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/4 cups water
• 3/4 cup rye flour
• 1 1/4 cups whole wheat flour
• 2 cups bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons nonfat dry milk powder
• 1/2 cup sesame seed
• 2 tablespoons butter
• 3 teaspoons dry yeast

Directions

• Add all ingredients and cook according to bread machine instructions.

Incredible Oat Bran Muffins, Plain, Blueberry or Banana

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups oat bran hot cereal
• 1/4 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Directions

• *Blueberry or banana variations are at bottom.
• Pre-heat oven to 425 F. Line 12 medium muffin cups with paper baking cups.
• Combine dry ingredients. Add Sue Bee® honey, milk, egg and oil; mix just until ingredients are moistened.
• Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.

Sweet Potato Mash

Ingredients

• 1/4 cup Sue Bee® Honey
• 6 sweet potatoes
• 4 large carrots
• 1 pinch fresh nutmeg
• salt and black pepper, to taste

Directions

• Peel potatoes and carrots.
• Cut potatoes in half or quarters depending on size.
• Boil in salted water until softened, about 17-18 minutes.
• Run carrots and potatoes through a food mill or mash with masher.
• Add Sue Bee® honey, nutmeg and salt and/or pepper to taste.

Candied Yams with Pineapple

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 can yams
• 1 cup pecans (chopped)
• 1 can pineapple bits
• 1/4 cup brown sugar
• 2 teaspoons nutmeg
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1/2 cup butter (softened)

Directions

• Mash yams in large bowl.
• Mix together butter, cinnamon, ginger, nutmeg, brown sugar and Sue Bee® honey and combine into yams.
• Drain pineapple bits and add to mixture along with 3/4 cup of pecans.
• Spread mixture into greased 2-qt. baking dish and sprinkle with remaining pecan bits.
• Bake uncovered at 325 F for 20 to 25 minutes until heated through and bubbly.

Low-Sodium Salad Dressing

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/3 cup canola oil
• 1/3 cup vinegar
• 1 teaspoon horseradish

Directions

• Mix all ingredients in a container and shake well.
• Pour over your salad.

Cranberry Oat Bread

Ingredients

• 3/4 cup Sue Bee® Honey
• 2 cups fresh cranberries
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup quick-cooking oat
• 2 1/2 cups all-purpose flour
• 1/2 cup low-fat milk
• 2 eggs
• 1/3 cup vegetable oil
• 1 cup chopped nuts

Directions

• Combine Sue Bee® honey, oil, eggs and milk in large bowl; mix well.
• Combine flour, oats, baking soda, baking powder, salt and cinnamon in med bowl; mix well.
• Stir into honey mixture.
• Fold in cranberries and nuts.
• Spoon into two 8 1/2 X 4 1/2 X 2 1/2 inch greased and floured loaf pans.
• Bake in preheated 350 F oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• Cool in pans on wire racks 15 minutes.
• Remove from pans; cool completely on wire racks.
• Makes 2 loaves.

Oatmeal Cinnamon Scones

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 1/2 cups oatmeal
• 2 tablespoons granulated sugar
• 2 tablespoons whole milk
• 5/8 cup butter
• 1/2 teaspoon salt
• 1 1/2-2 cups all-purpose flour
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 egg
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 1 tablespoon orange zest
• 3/4 cup craisins
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon

Directions

• Preheat oven 375 F.
• Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
• Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
• Remove from oven and allow to cool.
• Set oven temperature to 425 F.
• Remove 2 Tablespoons oatmeal and set aside for dusting counter.
• Wipe out baking sheet and line with parchment paper.
• In small bowl combine Sue Bee® honey, milk, cream and egg.
• To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
• Sprinkle butter over top and process until resembles cornmeal.
• Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
• Stir in milk mixture and knead in bowl until forms a large ball.
• To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
• Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
• Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
• Cut dough into 8 wedges and place each wedge on prepared baking sheet.
• Brush tops of each wedge with milk and dust with sugar and cinnamon.
• Bake at 425 F until golden brown, approximately 12-15 minutes.
• Remove to pastry rack and allow to cool 10-15 minutes before serving.

Honey Oatmeal Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 teaspoons active dry yeast
• 4 2/3 cups bread flour
• 2 tablespoons vegetable oil
• 1 cup rolled oat
• 2 cups water
• 2 teaspoons salt

Directions

• Place ingredients in bread machine in the order suggested by the manufacture.
• Select Light Crust Basic Setting.
• This bread is slightly sweet and light.
• Great with dinner it is so yummy when still slightly warm.

Allegheny Applesauce Bread

Ingredients

• 1/3-1/2 cup Sue Bee® Honey
• 1/2 cup melted butter
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup wheat germ
• 1 1/2 cups whole wheat flour
• 1 teaspoon maple extract
• 1 cup unsweetened applesauce
• 2 eggs
• 1/2 cup raisins

Directions

• Beat butter and Sue Bee® honey together in mixing bowl.
• Add eggs, applesauce, and maple extract (if using) and beat well.
• Combine next six ingredients (flour through nutmeg) in separate bowl; stir in raisins.
• Add dry ingredients to butter mixture, stirring until combined.
• Bake in greased 5×9 loaf pan at 350 F for 55-60 minutes, or until tests done.
• Cool in pan for 30 minutes, then remove from pan and cool completely on wire rack; wrap in plastic wrap and chill overnight before serving.
• This bread freezes well, so double the recipe and save one for later!

Apple Matzoh Kugel

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 matzoh
• 3 eggs
• 1/2 teaspoon salt
• 1/4 cup oil
• 1/2 cup chopped walnuts
• 2 apples
• 1/2 cup raisins
• 1 teaspoon cinnamon

Directions

• Break matzoh into pieces, soak in water and drain.
• Combine Sue Bee® honey, eggs, salt, oil, cinnamon and add to matzoh.
• Mix in nuts, apples and raisins. Place in 8-inch-square baking dish and bake at 350 F for 35 minutes.

Lost City Orange Honey Buns

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 (1/4 ounce) package active dry yeast
• 4 tablespoons butter
• 1/4 cup almonds
• 4 teaspoons orange rind
• 1/2 cup white sugar
• 2 tablespoons butter
• 4 1/4 cups flour
• 1/2 cup butter
• 2 teaspoons orange rind
• 2 large eggs
• 1 teaspoon salt
• 2 tablespoons liquid honey
• 2 tablespoons white sugar
• 1 cup milk
• 1/3 cup white sugar

Directions

• In a large bowl, add warm milk.
• Sprinkle yeast over milk and stir till yeast dissolves.
• Next add Sue Bee® honey, sugar, salt, eggs, orange rind, and half of the butter and flour; beat well.
• Now mix in the remaining butter and enough flour to form a soft dough.
• Knead, cover and let rise about 1 hour till doubled.
• Mix the white sugar, orange rind and sliced almonds together, set aside.
• Divide dough in half and roll out into an 8 x 12-inch rectangle.
• Brush both dough rectangles with melted butter and sprinkle the orange sugar filling over top.
• Roll up from the long edge and slice into 1"" pieces.
• The next step is to combine the honey topping ingredients into a small pot, bring to a rapid boil then pour into a 9×13-inch pan.
• Place all the sliced buns into the pan with the honey topping, the buns should just fit, cover and let rise 30 minutes, till doubled in size.
• Bake for 25 minute in a 375 F oven till golden.
• Upon removing from oven immediately turn the pan upside down onto foil.

Baked Yams

Ingredients

• 1/3 cup Sue Bee® Honey
• 3 large yams
• 1/2 cup water
• 4 tablespoons unsalted butter
• 3-4 limes
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• sour cream

Directions

• 1. Preheat the oven to 350 degrees.
• 2. Wash the yams and place in a baking dish with the water.
• 3. Bake until the potatoes are soft and the skins puffy, about 1 1/2 hours.
• 4. Set aside to cool slightly (leave the oven on).
• 5. Peel the yams and place in a medium baking dish.
• 6. Add the honey, butter, lime juice, salt and pepper.
• 7. Stir and mash well with a potato masher.
• 8. Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through.
• 9. Sprinkle the top with sour cream and serve hot.

Brandied Orange Nut Bread

Ingredients

• 1/4 cup Sue Bee® honey
• 1 1/2 cups all-purpose flour
• 2 tbsp canola oil
• 1 tsp vanilla
• 1 tbsp orange juice concentrate
• 1/4 cup brandy
• 2 eggs
• 1 large orange
• 1/2 cup chopped dates
• 1/2 cup chopped pecans
• 1/4 tsp salt
• 3 tsp baking powder
• 1/2 cup oatmeal
• 3/4 cup milk

Directions

• Preheat oven to 350 F.
• Grease one loaf pan. Flour the bottom only.
• Zest and juice the orange. Should yield about 1 tablespoon zest and 1/4 cup juice.
• Mix flour, oatmeal, baking powder, and salt in a bowl.
• Add the pecans, orange zest, and dates. Toss until coated.
• Add liquid ingredients and mix with a fork until well blended. The batter will be rather lumpy.
• Pour into loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes. Remove from pan and cool on rack.
• Wrap and store overnight. Yes, I know its hard to resist the temptation to cut it while its still warm and the kitchen smells so good. But the flavor develops further as it sits so your patience will be rewarded.
• Enjoy plain, with butter, or with spreadable cream cheese.

Light Rye Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 (1/4 ounce) packages active dry yeast
• 2 cups rye flour
• 1 cup boiling water
• 2 tablespoons caraway seeds
• 2 tablespoons margarine
• 2 teaspoons salt
• 1/4 cup light molasses
• 3/4 cup warm water
• 3 1/2-4 cups all-purpose flour

Directions

• Mix the Sue Bee® honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

Cranberry Spinach Salad

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 (10-ounce) package fresh spinach
• 1/2 cup dried cranberries
• red onion
• 4 slices bacon
• 1/2 cup lime juice
• 2 tablespoons Dijon mustard

Directions

• Wash and dry spinach.
• Divide evenly among four salad plates.
• Top each with approximately 2 tablespoons of dried cranberries and onion slices.
• Combine dressing ingredients in a small glass mixing bowl using a wire whisk.
• Heat dressing in the microwave on high for 1 minute or until warm.

Old Fashioned Cornbread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup unbleached flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup yellow cornmeal
• 1 cup milk
• 2 eggs
• 1/4 cup butter

Directions

• Preheat oven to 425 F.
• Sift together the flour, baking powder and salt.
• Add the cornmeal and stir until well mixed.
• In a second bowl, combine the milk, eggs, and Sue Bee® honey.
• Melt the butter and add it to our second bowl, mixing well.
• Combine the dry and liquid ingredients and mix well.
• Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
• To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.

Sesame Seed Salad Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup sesame oil
• 1/4 cup vinegar
• 3 tablespoons toasted sesame seeds
• 2 tablespoons lemon juice
• 2 cloves garlic

Directions

• 1. Combine ingredients in jar and shake well.
• 2. Refrigerate until ready to use.