Low Fat Zucchini Muffins (Made With Splenda and Honey)

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons reduced fat margarine
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups flour
• 1 teaspoon vanilla
• 1/4 cup unsweetened applesauce
• 2 cups zucchini
• 3 egg whites
• 3/4 cup Splenda granular
• 1 1/2 teaspoons cinnamon

Directions

• Preheat oven to 325 F and spray muffin pan (12 cups) with non stick cooking spray.
• Combine all ingredients.
• Fill muffin cups 3/4 full.
• Bake for 20 to 25 min or until a toothpick comes out clean.

Honey Raisin Pecan Whole Wheat Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup water
• 1/2 cup toasted pecan pieces
• 1 teaspoon bread machine yeast
• 1 tablespoon dry milk
• 1 1/2 tablespoons butter
• 1 1/2 cups whole wheat flour
• 1 1/2 cups white bread flour
• 1 1/2 teaspoons salt
• 1/2 cup raisins

Directions

• Spray the bread container of your bread machine with cooking spray.
• Add ingredients, except pecans and raisins, according to the recommendation of your bread machine manufacturer.
• Use the whole wheat or basic/white setting.
• Use the light or medium crust setting.
• Remove and cool on rack when baked.

Banana Pancakes

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon vanilla
• 1 egg
• 2 tablespoons butter
• 1 3/4 cups low-fat buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup whole wheat flour
• 3/4-1 cup mashed ripe banana

Directions

• Combine both flours, baking powder, baking soda and salt; set aside.
• In a separate bowl, whisk together Sue Bee® honey, buttermilk, butter, egg, mashed banana and vanilla.
• Add to dry ingredients, stirring just until moistened.
• Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
• Heat over medium heat.
• For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
• Cook until it is lightly browned underneath and bubbles are starting to pop on top.
• Turn over and cook other side until lightly browned.
• Serve immediately.
• Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.

Milk and Honey Wheat Bread

Ingredients

• 2/3 cup Sue Bee® Honey
• 1 cup milk
• 1/2 cup toasted wheat germ
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup whole wheat flour
• 1 1/2 cups white flour
• 2 eggs
• 1/4 cup butter
• 1 cup walnut halves

Directions

• Heat milk and Sue Bee® honey together until honey is dissolved, then stir in the butter.
• When the milk-butter mixture is somewhat cooled, beat in the eggs.
• Sift together the flour through salt; add wheat germ.
• Gradually stir the dry mixture into the liquid.
• Stir in nuts, if desired.
• Turn into 9×5" loaf pan.
• Bake at 325 F 1 hour.

Apple Jack Breakfast Wraps

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup raisins
• 2 cups peeled cored and diced tart green apples
• 1 1/3 cups whole milk
• 1 cup rolled oats
• 1 teaspoon vanilla extract
• 1/4 cup apple butter
• 2 10 inch whole wheat tortillas

Directions

• In a bowl, mix together the first 5 ingredients; toss to coat apples evenly.
• In a large non-stick skillet, melt butter over medium heat.
• Add the apple mixture; cook 8 minutes, stirring occasionally, or until the apples are tender when pierced with a fork.
• Add in the milk and stir to mix.
• Gradually stir in the oatmeal.
• Lower the heat and cook 5 to 7 minutes or until all the liquid has been absorbed by the oatmeal.
• Remove skillet from the heat and add vanilla.
• Evenly spread the apple butter on the two tortillas, leaving a 1-inch border around the edge.
• Spoon the apple-oatmeal mixture onto the tortillas and roll-up/wrap.

Honey Cream Filled Crescents

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 ounces cream cheese
• 1/4 cup almonds
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 1 dash ground cinnamon

Directions

• Preheat oven to 375 F.
• Mix cream cheese and 2 tablespoons of Sue Bee® honey. Stir in almonds.
• Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded tablespoons cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point.
• Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
• Bale 12 to 14 minute or until golden brown. Serve rolls warm, drizzled with remaining Sue Bee® honey.

Chocolate Chip Coconut Banana Bread

Ingredients

• 1 cup Sue Bee® Honey
• 3 1/2 cups whole wheat flour
• 3/4-1 cup chocolate chips
• 1/2 cup hot water
• 2 cups mashed bananas
• 4 eggs
• 2 teaspoons vanilla
• 1/3 cup unsweetened applesauce
• 1/3 cup oil
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2-3/4 cup unsweetened coconut

Directions

• Stir together flour, baking soda, and salt.
• Blend Sue Bee® honey, oil, applesauce and vanilla; add eggs and blend well.
• Add bananas to oil mixture and blend thoroughly.
• Add dry ingredients to wet, alternating with water and mixing well after each addition.
• Fold in chocolate chips and coconut.
• Pour into two greased 5×9 loaf pans and bake at 325 F for 60-65 minutes, or until tests done; remove to rack to cool for 20-25 minutes, then remove from pans to finish cooling.

California Breakfast Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups low-fat buttermilk
• 1/4 cup raisins
• 1 cup all-purpose flour
• 1/2 cup wheat germ
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/4 cup molasses
• 1/4 cup chopped nuts

Directions

• Preheat oven to 400 F.
• Prepare a non-stick loaf pan by spraying with cooking spray.
• Mix together all ingredients and pour into prepared pan.
• Place pan in oven and lower oven temperature to 350 F.
• Bake for 1 hour.
• Turn loaf out on rack and cool.
• Allow bread to cool at least 8 hours before slicing and toasting this bread.

Famous Dave Cornbread With Jalapeno Honey Glaze

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup yellow cornmeal
• 2 tablespoons light brown sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 (9 ounce) package yellow cake mix
• 1 cup stone-ground cornmeal
• 1/8 teaspoon cayenne pepper
• 2 eggs
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 tablespoon mayonnaise

GLAZE

• 2 tablespoons Sue Bee® Honey
• 1/2 cup butter
• 3 tablespoons red bell peppers
• 1 large jalapeno pepper
• 1/8 teaspoon cayenne pepper

Directions

CORNBREAD

• Mix the yellow cornmeal, brown sugar, salt, baking powder, yellow cake mix, stone-ground cornmeal and cayenne pepper in bowl.
• Mix the Sue Bee® honey, eggs, oil, buttermilk and milk in a large bowl.
• All at once, add the dry mix to the wet. Mix gently; there should be no lumps, but don't over mix.
• Fold in the mayonnaise.
• Let rest covered in the refrigerator for 30 minutes or up to overnight.
• Preheat oven to 400 F
• Spoon cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9×13-inch pan.
• Bake 25-30 minutes until knife inserted in center comes out clean and the top is golden brown.
• Drizzle warm cornbread with jalapeno honey glaze.

GLAZE

• Heat butter in a small saucepan until melted. Stir in the peppers. Bring to a simmer. Add the Sue Bee® honey and cayenne. Bring to a simmer and cook 5 minutes, stirring occasionally. Peppers should be soft but retain their brilliant color.
• Remove from heat and spoon over cornbread. This mixture may be stored covered in the refrigerator up to 1 week. Reheat before using.

Honey-Oat Casserole Bread

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 (1/4 ounce) package active dry yeast
• 1/4 cup warm water
• 1/4 cup butter
• 1 cup boiling water
• 2 eggs
• 1 cup quick-cooking oat
• 1 teaspoon salt
• 3 1/2 cups flour

Directions

• In lg. mixing bowl, dissolve yeast in warm water.
• In another bowl, combine the Sue Bee® honey, butter and boiling water. Stir until butter is melted.
• Cool until warm.
• Add the eggs, oats, salt, butter mixture and 2 cups flour to the yeast mixture; beat on medium speed for 2 minutes.
• Stir in enough remaining flour to make a soft dough; dough will be slightly sticky.
• Cover and let rise in warm place until doubled, about 1 hour.
• Punch down dough.
• Transfer to a greased 1-1/2 quart round baking dish.
• Cover and let rise in warm place until doubled again, about 30 minutes.
• Uncover and bake at 375 F for 35-40 minutes until golden brown.
• Cool 10 minutes.
• Remove from baking dish and cool on wire rack.

Chocolate and Cherries Granola

Ingredients

• 1/3 cup Sue Bee® Honey
• 5 cups oats
• 1/2-1 cup mini chocolate chip
• 1/2 teaspoon vanilla
• 1/3 cup water
• 1/3 cup oil
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1/2 cup wheat germ
• 1/2 cup coconut
• 1 cup pecans
• 1/2-1 cup dried cherries

Directions

• Preheat oven to 325 F.
• In a large mixing bowl, stir together the oats, pecans, coconut, wheat germ, brown sugar and salt.
• Combine the the Sue Bee® honey, oil, water and vanilla. Add to oat mixture and toss until well combined.
• Spread the mixture evenly on a cookie sheet.
• Bake for 30-40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.
• Allow to cool.
• Stir in the cherries and chocolate chips.
• Store in an air tight container.

Honey and Nut Cheerios Squares

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup white sugar
• 1/2 cup crunchy peanut butter
• 5 cups Cheerios toasted oat cereal
• 1 tablespoon butter

Directions

• Measure Sue Bee® honey and sugar into a large saucepan.
• Heat just to boiling.
• Add peanut butter and stir until melted.
• Remove from heat and stir in Cheerios, mixing thoroughly to coat evenly.
• Fold into a buttered 13×9 pan.
• Allow to cool one minute.
• With slightly wet hands, gently press mixture down so that bars will be compact and hold their shape.
• Allow to cool thoroughly, about 15 minutes.
• Cut into squares.

Chocolate-Peanut Crisp Bars

Ingredients

• 2/3 cup Sue Bee® Honey
• 1 cup peanut butter
• 1 cup good semi-sweet chocolate chips
• 2 teaspoons vanilla extract
• 1 cup roasted peanuts
• 4 cups crispy rice cereal

Directions

• Melt the peanut butter and Sue Bee® honey in a very large pot, stirring frequently.
• When hot through, remove from the heat.
• Stir in the chocolate chips until they melt.
• Add the vanilla.
• Stir in the peanuts and rice crisps.
• Press into an oiled 9""x 13"" inch pan.
• Chill and cut into squares.

Whole Wheat Oat Banana Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup almond milk
• 1 egg
• 2 tablespoons olive oil
• 3/4 cup oat bran
• 1/4 cup chopped walnuts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 cups whole wheat flour
• 3 medium ripe bananas

Directions

• Preheat oven to 350 F.
• Oil bread pan.
• Mix oat bran, flour, baking soda, baking powder and walnuts in a bowl.
• Put Sue Bee® honey, olive oil, egg, milk, vanilla extract and bananas in blender and mix completely.
• Add to dry ingredients and mix well.
• Pour into pan.
• Bake for 30 minutes.
• Cool completely.

Greek Walnut Pie

Ingredients

• 3/4 cup Sue Bee® Honey
• 1 (15 ounce) box pillsbury refrigerated pie crusts
• 1 teaspoon granulated sugar
• 1/2 pint heavy whipping cream
• 1 tablespoon lemon juice
• 3/4 cup butter
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons granulated sugar
• 1/4 cup packed brown sugar
• 2 1/2 cups finely chopped walnuts
• 1 teaspoon vanilla

Directions

• Heat oven to 325 F Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
• In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
• Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
• Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook Sue Bee® honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
• Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
• Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.

Creamy Sweet Breakfast Grits

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 1/2 cups 2% milk
• 1/2 cup quick-cooking grits
• 1/2 teaspoon salt
• sliced fresh peach

Directions

• Add the Sue Bee® honey, milk, grits and salt to a saucepan.
• Over medium heat, bring mixture to a boil, stirring frequently.
• Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
• Serve warm, topped with fruit.

Dried Fruit Muesli

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 cup quick oats
• 1/8 teaspoon salt
• 2 tablespoons sliced almonds
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apple
• 1/4 cup chopped dried apricot
• 1/4 cup orange juice
• 1 cup low-fat milk
• 1/4 teaspoon cinnamon

Directions

• Combine all ingredients in large bowl.
• Cover and chill for at least 8 hours or overnight.

Easy Granola

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 cups old-fashioned oatmeal
• 2 cups raw almonds
• 1/4 cup vegetable oil
• 1 1/2 cups craisins
• 1 1/2 teaspoons vanilla

Directions

• Mix Sue Bee® honey and oil and microwave for 30 seconds.
• Pour over mixed nuts.
• Mix with remaining ingredients.
• Bake at 300 F for 45 minutes.

Greek Baklava

Ingredients

• 1/4 cup Aunt Sue’s raw & unfiltered honey
• 1 lb phyllo pastry
• 1 cup butter
• 3/4 cup sugar
• 1 tsp ground cinnamon
• 2 cups chopped walnuts
• 1/2 cup water
• 1/4 cup lemon juice

Directions

Preheat oven to 325.

Layer half of the sheets of phyllo one sheet at a time, in a greased 11×7 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.

Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.

Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.

Sprinkle nut mixture evenly over buttered phyllo in pan.

Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.

Cut diagonally into squares, cutting completely through all layers.

Bake in preheated oven until crisp and golden, about one hour.

Combine remaining sugar, the water, lemon juice and Aunt Sue’s® honey in small saucepan; cook and stir over low heat until sugar dissolves.

Heat to boiling; pour evenly over hot baklava.

Let stand loosely covered 8 hours or overnight.

Almond Cherry Energy Bar

Ingredients

• 3/4 cup Sue Bee® Honey
• 3 cups granola cereal
• 1 cup wheat germ
• 1 1/2 cups almond butter
• 1 teaspoon vanilla extract
• 1/3 cup whole wheat pastry flour
• 1 cup dried cherries
• 1 cup slivered almond

Directions

• Preheat oven to 350 F.
• Lightly spray a 9×13-inch rimmed baking sheet with cooking spray and line with parchment paper, leaving excess paper on edges.
• Combine all ingredients in a large bowl and spread into pan, pressing firmly.
• Bake for 10 minutes.
• Pull on parchment paper to remove from pan and cut into 24 bars while still warm.