Sourdough Sunflower Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups proofed sourdough starter
• 2 tablespoons butter
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 cup raw sunflower seed
• 1 1/2 cups whole wheat flour
• 1 1/2 cups white bread flour

Directions

• Measure all ingredients into bread machine pan, in order that they are listed.
• Set machine for dough cycle and start.
• At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
• Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan.
• Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
• Bake at 375 degrees F for 40 to 50 minutes.
• Remove from pan and cool on wire rack.
• Top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered.
• This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
• If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

Ooey Gooey Peanut Butter and Honey Sandwiches

Ingredients

• Sue Bee® Honey
• 1 bagel
• smooth peanut butter

Directions

• Cut bagel in half and toast each side of the bagel until golden brown.
• While the bagel is still warm slather on some peanut butter on each side; the peanut butter will soften quite a bit.
• Drizzle Sue Bee® honey on top of the peanut butter then do the same thing to the other side of the bagel.

Carrots Anderson

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup ketchup
• 1 cup butter
• 3 pounds baby carrots

Directions

• Split each carrot down the middle, then in fourths.
• Blend the ketchup, butter and Sue Bee® honey with a whisk or in the blender.
• Steam the carrots to desired crispness.
• Add the sauce to the steamed carrots and cook a few minutes longer.

Oatmeal Muffins

Ingredients

• 2/3 cup Sue Bee® Honey
• 2 1/4 cups oatmeal
• 1/4 cup nuts
• 1/4 cup raisins
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 eggs
• 2 tablespoons vegetable oil

Directions

• Pre-heat oven at 450 F.
• Cover 12 muffin bowls with oven-safe paper.
• On a big bowl, mix oatmeal, nuts, raisins, baking powder and salt.
• Add the rest of the ingredients and mix until you have an even mix.
• Put the mix on the muffin bowls and fill 3/4 of each one.
• Bake for 13-15 min or until golden.

Refrigerator Bran Muffins

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup whole all-bran cereal
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking soda
• 2 1/2 cups whole wheat flour
• 2 cups low-fat buttermilk
• 2 eggs
• 2 carrots
• 1 apple
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 cup boiling water
• 1 1/2 cups oatmeal

Directions

• In 2 or 3 quart container with a cover, stir together the bran cereal and boiling water.
• Let stand for 10 minutes.
• In another bowl, combine the Sue Bee® honey, oil, sugar, apple and carrots.
• Beat the eggs into the mixture.
• Mix in the buttermilk.
• Combine the bran mixture and the oil mixture.
• In another bowl, combine the flour, baking soda, salt and oatmeal.
• Slowly mix the dry ingredients into the bran mixture.
• Cover and refrigerate several hours or overnight before baking.
• These muffins can baked as needed at 400 F for 20-25 minutes.
• The batter will keep in your refrigerator tightly covered for up to 4 weeks.
• The batter may get a film over top of it, but I just stir them up and bake them.

Honey Granola

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 cups rolled oats
• 2 cups raisins
• 1 1/2 cups coconut
• 1/2 cup butter
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 dash salt

Directions

• Combine oats, raisins and coconut in a large bowl; mix well and set aside.
• Combine Sue Bee® honey, butter, cinnamon, vanilla and salt in a microwave proof bowl and cook in microwave until butter and honey are melted.
• Stir together then pour over oat mixture and toss until well blended.
• Spread on a lightly greased cookie sheet.
• Bake at 350 F for 20 minutes or until lightly golden.
• It will darken a little when it cools.
• Stir half way through.
• Remove and let cool.

Banana Oat Muffins

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 very ripe bananas
• 2/3 cup chopped walnuts
• 1/3 cup applesauce
• 1/2 cup rolled oat
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 3/4 cup brown rice flour
• 3/4 cup all-purpose flour
• 3 tablespoons flax seed meal
• 2 tablespoons canola oil
• 1/2 teaspoon cinnamon

Directions

• Preheat the oven to 350 F.
• Mash the bananas and mix in the Sue Bee® honey, oil, applesauce and vanilla.
• In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon.
• Mix together the wet and dry ingredients.
• Fold in the nuts and oats.
• Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.

Upper Crust Bakery Apple-Bran Muffins

Ingredients

1/2 cup Sue Bee® honey

1 tsp vanilla

4 large eggs

2 (8 ounce) cartons yogurt

1 cup buttermilk

1/2 cup applesauce

1/4 cup apple cider

1/2 cup dried apple

1/2 cup chopped walnuts

1/2 cup raisins

1/4 cup molasses

1 cup brown sugar

2/3 cup oil

3/4 teaspoon salt

2 tsp baking soda

2 tsp baking powder

2 1/2 cups of pure natural bran

1 1/2 cups rolled oats

1 cup bread flour

1 1/3 cups stone ground whole wheat flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 lemon, rind of

Directions

In a large bowl blend together the dry ingredients.

In a separate bowl, combine the wet ingredients, and mix well.

Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.

Do not overmix.

Refrigerate batter overnight.

Muffin batter can be kept refrigerated for about 1 week.

To bake, spray the top of the muffin pan with non-stick spray.

Line the cups with paper liners.

Fill each cup to the rim with muffin batter.

Bake at 400 F.

25-30 minutes.

Muffins are done when firm and just lightly colored around edges.

The tops will overflow when baked to meet other muffins.

Cut apart to serve.

For standard size muffins, fill cups 2/3 full.

Brush tops with warm Sue Bee® honey, if desired, while still warm.

Cantaloupe With Honey Ginger Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 6 cups diced cantaloupe
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 2 teaspoons ginger root

Directions

• In a small bowl combine sauce ingredients and heat for 30 seconds in the microwave; set aside to cool.
• Place fruit in a mixing bowl, top with dressing and mix well.
• Serve alone or with vanilla ice cream.

Honey Lime Oat Muffins

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup uncooked rolled oat
• 4 teaspoons lime juice
• 3/4 cup powdered sugar
• 2 egg whites
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 cups all-purpose flour
• 2 teaspoons lime zest
• 3 tablespoons butter
• 1/4 cup milk
• 8 ounces plain yogurt
• 1 teaspoon lime zest

Directions

• Preheat oven to 375 F.
• Line 12 cup muffin tin with paper cups.
• Combine Sue Bee® honey, oats, yogurt, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes.
• Combine dry ingredients, mixing well (or sifting to mix well).
• Stir egg whites into the oats mixture until well blended.Add flour mixture to oats; mix just until dry ingredients are moistened.
• Fill muffin cups almost full.
• Bake in preheated oven 20 to 24 minutes or until light golden-brown.
• Let muffins sit a few minutes then remove from pan and cool slightly.
• For glaze, combine powdered sugar, lime juice and lime peel in a small bowl.
• Dip muffin tops in glaze and let cool completely.

Cranberry Blueberry Bread for the Bread Machine

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup water
• 3 tablespoons water
• 2 tablespoons margarine
• 4 cups bread flour
• 1 1/2 teaspoons salt
• 2 teaspoons bread machine yeast
• 1/3 cup dried cranberries
• 1/3 cup dried blueberries

Directions

• Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
• Set the machine for either the Sweet or Basic/White bread cycle.
• Select either a Light or Medium crust.
• Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
• *Note: Do not use the delay cycle for this bread recipe.

Sue Bee® Breakfast Cookies and Bars

Ingredients

• 1/3 cup Sue Bee® honey
• 2 cups bran flakes
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup skim milk powder
• 1 egg
• 1 tsp vanilla
• 1 cup unsweetened applesauce
• 1/2 cup plain nonfat yogurt
• 1 1/2 tbsp cinnamon
• 2 tbsp wheat germ
• 2 cups oatmeal
• 1/2 cup raisins

Directions

• Preheat oven to 350 F.
• Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
• In a medium mixing bowl, combine Sue Bee® honey, yogurt, applesauce, vanilla, beaten egg and skim milk powder; mix well to combine.
• Add baking soda and baking powder to the yogurt mixture. Mix well.
• Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
• Add raisins and mix to combine.
• Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
• Bake at 350 F for 15-18 minutes.

Corn Muffins Like Kenny Rogers Roasters

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup butter
• 1/2 cup milk
• 1/2 teaspoon baking powder
• 3/4 cup yellow 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.
• Cream together Sue Bee® honey, butter, sugar, eggs, and salt in a large bowl.
• Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
• Add corn to mixture and combine by hand until corn is mixed in.
• Grease a 12-cup muffin pan and fill each cup with batter.
• Bake for 20-25 minutes.

Cinnamon Glazed Carrots

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 (16 ounce) package baby carrots
• 2 tablespoons butter
• 1 teaspoon ground cinnamon

Directions

• Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
• In a separate saucepan, heat the Sue Bee® honey, butter and cinnamon until butter is melted; stir to blend.
• Drain carrots and place in serving dish.
• Drizzle honey mixture over carrots and serve.

Breakfast Baklava

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/4 cup sugar
• 1 dash salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1/4 cup walnut halves
• 1/2 cup sliced blanched almond
• 3 whole cloves
• 1 dash salt
• 1/8 teaspoon ground cinnamon
• 2 teaspoons lemon juice
• 1/3 cup water
• 1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits

Directions

• Heat oven to 350 F.
• Generously spray 8 (2 3/4×1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
• In 1-quart saucepan, mix syrup ingredients; heat to boiling.
• Remove from heat; cool 10 minutes.
• Discard whole cloves.
• Meanwhile, in food processor bowl with metal blade, place filling ingredients.
• Cover; process with on-and-off pulses until finely chopped: set aside.
• Separate dough into 8 biscuits.
• Separate each biscuit into 3 layers.
• Place 1 biscuit layer in bottom of 1 muffin cup.
• Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
• Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
• Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
• Top with third biscuit layer.
• Brush with syrup; sprinkle with 1 teaspoon nut filling.
• Repeat with remaining biscuits.
• Reserve remaining syrup (about 1/2 cup).
• Bake 18 to 22 minutes or until deep golden brown.
• Cool 1 minute.
• Remove from pan.
• Serve warm with remaining syrup.
• Bake as directed.
• Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.

Cracker Barrel Baby Carrots

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 pounds fresh baby carrots
• water
• 1 teaspoon salt
• 1 teaspoon bacon grease
• 1/4 cup brown sugar
• 1/4 cup butter

Directions

• Melt bacon grease in boiler.
• Add carrots and enough water to cover the top of carrots.
• Cover with a lid and place on medium heat and bring to a boil.
• Turn heat to low and simmer for 30-45 minutes or until the carrots are tender when pricked with a fork.
• When carrots become tender pour half of the water off.
• Add melted butter, sugar and Sue Bee® honey to carrots.
• Place lid on pot and cook until completely tender.

Hi-Protein Honey Wheat Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 4-5 cups all-purpose flour
• 1/2 cup rolled oat
• 1 cup whole wheat flour
• 2 eggs
• 1 cup cream-style cottage cheese
• 1/4 cup margarine
• 1 cup water
• 2 packages active dry yeast
• 2 teaspoons salt
• 1 cup chopped nuts

Directions

• In large bowl, combine 2 cups all purpose flour, salt and yeast; blend well.
• In medium saucepan, heat water, Sue Bee® honey, margarine and cottage cheese until very warm.
• Margarine does not need to melt completely.
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in whole wheat flour, oats, nuts and enough all purpose flour to form a soft dough.
• On floured surface, knead dough until smooth and elastic, about 10 minutes.
• Place in greased bowl; cover loosely with plastic wrap and cloth towel.
• Let rise in warm place until light and doubled in size, about 1 hour.
• Generously grease two 8×4 or 9×5-inch loaf pans.
• Punch down dough.
• Divide dough into 2 parts; shape into loaves.
• Place in greased pans.
• Cover; let rise in warm place until light and doubled in size, about 1 hour.
• Heat oven to 375 F.
• Uncover dough.
• Bake 35 to 40 minutes or until loaves sound hollow when lightly tapped.
• Immediately remove from pans; cool on wire racks.
• For softer crusts, brush tops of loaves with melted margarine, if desired.

Fantastic Cinnamon Raisin Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 tablespoon oil
• 1/2-3/4 cup raisins
• 2 tablespoons bread flour
• 3 cups bread flour
• 1 cup oatmeal
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 cup maple-flavor syrup
• 1 tablespoon warm water
• 1 1/4 cups warm water
• 2 1/4 teaspoons active dry yeast

Directions

• In bread machine pan, place ingredients in order given, except raisins and yeast.
• Circle inside of pan with raisins.
• Make a well in flour and pour in yeast.
• Bake on white cycle.

Wheat Germ Muffins

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup sifted flour
• 3/4 cup milk
• 1/2 cup oats
• 1/4 cup oil
• 1 egg
• 1/2 cup wheat germ
• 1 1/2 teaspoons salt
• 1 tablespoon baking powder
• 1 cup dates

Directions

• Sift together flour, baking powder, and salt.
• Add other ingredients, stirring until just moistened.
• Spoon into 12 greased muffin tins.
• Bake at 400 degrees for 20 minutes.

Brazilian Honey-Spice Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/3 cup milk
• 1/3 cup icing sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 2 cups all-purpose flour
• 2/3 cup brown sugar
• 1-2 teaspoon milk

Directions

• In a medium saucepan, combine the milk and brown sugar.
• Cook and stir over low heat until the sugar is dissolved.
• In a bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves.
• Gradually blend in the milk mixture, Sue Bee® honey, eggs and vegetable oil.
• Turn the batter into a greased 8 x 4 loaf pan.
• Bake at 350 F for 55 to 60 minutes or until done, covering with foil the last 15 minutes.
• Cool in the pan 10 minutes.
• Remove from the pan and cool thoroughly.
• If desired, combine icing sugar and enough milk to make a glaze of spreading consistency; frost the cooled loaf.
• Decorate with candied fruit.