Stained Glass Window Candy

Ingredients

1/4 cup Sue Bee® Honey
6 oz package semi-sweet chocolate chips
1 cup powdered sugar
1/2 teaspoon mint flavoring
1 cup nuts
4 cups colored miniature marshmallows
coconut

Directions

Melt chocolate chips and margarine in microwave for one minute.
Stir well until chips are melted.
Stir in remaining ingredients, except coconut, until well coated.
Shape into 2-inch thick logs.
Roll in coconut and refrigerate.
To serve, slice into 1/2-inch thick candies.

Soft Chocolate Chip Cookies

Ingredients

1/4 cup Sue Bee® Honey
1 lb butter or margarine
1/4 cup water
2 teaspoon vanilla
2 eggs
5 cups flour
1 teaspoon salt
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 cups brown sugar
1-1/2 cups sugar
3 cups semisweet chocolate chips

Directions

Preheat oven to 375 F.
Cream together Sue Bee® honey, margarine, water, vanilla and eggs.
Sift together flour, salt, baking soda, baking powder, brown sugar and sugar; combine with creamed mixture.
Stir in chocolate chips.
Roll into 1-inch balls and place 1 inch apart on ungreased baking sheet.
Bake for about 10 minutes or until lightly browned.

Easy Baklava

Ingredients

2 cups Sue Bee® Honey
2 (8 oz) cans crescent dinner rolls
3-4 cups pecans or walnuts
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons margarine or butter
2 teaspoons lemon juice

Directions

Heat oven to 350 F.
Unroll one can of dough into ungreased 9×13 baking pan.
Press over bottom and 1/2-inch up sides to form crust.
Press perforations to seal.
Bake for 5 minutes.
Remove from oven.
In large bowl, combine nuts, sugar and cinnamon.
Sprinkle mixture over baked crust.
Unroll second crescent roll dough and spread over top.
With a sharp knife tip, score top dough to form a diamond pattern.
In a small saucepan, combine remaining ingredients and bring to a boil.
Remove from heat and pour HALF evenly over top of dough.
Bake for 25 to 30 minutes or until golden brown.
Drizzle remaining honey mixture over top of hot baklava.
Cool completely and cut into diamond shape pieces.

Honey Amaretto Cheesecake

Ingredients

1 cup honey cookies
2 tablespoons almonds
2 tablespoons butter

Directions

1. Stir together all ingredients.
2. Press into bottom of 9 inch springform pan.

Directions

Ingredients

3/4 cup Sue Bee® Honey
24 oz cream cheese
2 eggs
1/4 cup amaretto liqueur

Directions

Combine cream cheese and Sue Bee® honey.
Beat until smooth.
Add eggs.
Stir in amaretto and almonds.
Pour mixture over the crust.
Bake at 350 F for 1 hour.
Remove from oven and chill.
Garnish with 1/2 cup whip cream, whipped sweetened with 2 tablespoons of Sue Bee® honey.
Drizzle with melted chocolate and serve.

Double Chocolate Brownies with a Crust

Ingredients

Crust

1 cup flour
1/4 cup sugar
1/2 cup margarine

Brownie Mix

1/3 cup Sue Bee® Honey
1 (14 oz) can sweetened condensed milk
1/3 cup unsweetened cocoa
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup flour
3/4 cup nuts
1 (7 oz.) candy bar milk chocolate

Directions

Crust

Preheat oven to 350 F.
Combine crust ingredients until crumbly.
Press firmly on bottom of a greased 13×9 inch baking pan.
Bake 15 minutes.

Brownie Mix

Beat Sue Bee® honey, milk, cocoa, egg, vanilla, baking powder and flour until well mixed.
Stir in nuts and chocolate chunks.
Pour over baked crust.
Bake 20 minutes or until center is set.
Cool.
Sprinkle with powdered sugar if desired.

Wheaties Peanut Butter Bars

Ingredients

BARS

1 1/4 cups Sue Bee® Honey
1 cup sugar
10 cups Wheaties
1 1/2 cups peanut butter
1 teaspoon vanilla

DIRECTIONS

1. Spray 9×13 inch pan with nonstick vegetable spray.
2. Stir together Sue Bee® honey, sugar and Wheaties.
3. Microwave for 3 minutes.
4. Stir in peanut butter and vanilla until well mixed.
5. Press into prepared pan.
6. Allow to cool slightly and frost with following chocolate chip frosting.

FROSTING

1 cup semisweet chocolate chips
1 cup milk chocolate chips
2 cups butterscotch chips

DIRECTIONS

1. Microwave chips together for about 2 minutes or until melted, stirring after each minute.
2. Spread on top of bars.
3. Cool completely before cutting.

Blueberry-French Toast Breakfast Casserole

Ingredients

1/3 cup Sue Bee® Honey
16 slices bread
1/4 teaspoons nutmeg
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs
3 cups milk
2 cups blueberries
8 oz cream cheese
1 teaspoon cinnamon

Directions

Spray 9×13-inch baking dish with nonstick spray.
Spread cream cheese evenly over 6 slices of bread and lay in bottom of baking dish.
Sprinkle 2 cups of blueberries over bread.
Cut remaining 10 slices of bread into cubes and place over blueberries.
Combine Sue Bee® honey, milk, eggs, vanilla and 1/4 cup sugar.
Pour over bread layers.
Cover with foil and refrigerate over night.
Sprinkle 1/4 cup sugar, cinnamon and nutmeg over bread mixture and bake at 350 F for 30 minutes.
Remove foil and bake an additional 30 minutes or until top is golden brown and an inserted knife comes out clean.
Let set 5 minutes.
Top with blueberry sauce.

Peanut Butter Caramel Bars

Ingredients

CRUST

1 package yellow cake mix
1 egg
1/2 cup butter or margarine
20 individual peanut butter cups

FILLING

1/3 cup Sue Bee® Honey
2 tablespoons cornstarch
12.25 oz jar caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts

TOPPING

16 oz can milk chocolate frosting
1/2 cup salted peanuts

Directions

For the crust combine cake mix, egg, and butter until no longer crumbly.
Stir in candy pieces.
Press mixture in a greased 9×13-inch baking pan.
Bake at 350 F for 18-20 minutes or until lightly browned.
Meanwhile, mix Sue Bee® honey, cornstarch, caramel and peanut butter until smooth.
Cook over low heat, stirring occasional until mixture comes to a boil.
Cook and stir 1-2 minutes longer.
Spread evenly over baked crust.
Bake 6 to 7 minutes longer or until almost set.
Cool completely.
Spread with frosting and sprinkle with chopped nuts.
Store in refrigerator.

Apple-Oatmeal Cookies

Ingredients

1/2 cup Sue Bee® Honey
1 1/2 cups quick-cooking rolled oats
1/2 cup vegetable oil
1 large egg
1 cup finely chopped peeled apple
1/2 cup raisins
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup brown sugar
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup milk

Directions

Preheat oven to 375 F.
In a medium bowl, combine oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon.
Stir to combine.
Stir in raisins and apples.
In a large bowl, combine Sue Bee® honey, egg, oil and milk.
Stir in dry ingredients.
Mix to form a smooth batter.
Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookies, leaving 2 inches between.
Dip fingers into water.
Press dough down to about 1 1/2-inch diameter Bake for 10-12 minutes, or until lightly golden Remove sheet from oven.
Transfer cookies to cooling rack.

Applesauce Topping

Ingredients

1/4 cup Sue Bee® Honey
1 (23 ounce) jar applesauce
1 teaspoon ground cinnamon
1 cup water

Directions

Combine all ingredients in saucepan.
Warm over medium heat for about 5 minutes.
Serve warm over pancakes, oatmeal, granola, etc.
(This can also be warmed in the microwave for 1 minute at a time, stirring after each minute until hot.).

Quinoa Granola Bars

Ingredients

1/4 cup Sue Bee® Honey
1/2 cup soaked quinoa
1/2 cup raisins
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon vanilla
1/2-1 bananas
granola cereal
1/2 cup chopped dates
1/2 cup mixed dried fruit
2 cups cooked quinoa
1/4 cup cooking oil
1/4 cup coconut
1/4 cup sesame seed
1/4 cup sunflower seed
1/4 cup slivered almond
1/4 cup wheat germ
2 cups rolled oats
1/2 cup raisins

Directions

Soak dry quinoa in 1/2 cup of water for two hours.
To make the granola, mix all dry granola ingredients, including the soaked quinoa, in a bowl.
Preheat oven to 250 F.
Heat oil and Sue Bee® honey in a small saucepan until thin; stir into dry ingredients until mixed.
Pour the granola mixture into a jelly roll pan and toast for 1 hour at 250 F, stirring occasionally.
Store in a plastic bag until ready to use.
Cook mixed dried fruit with 2 cups water at a simmer half the water has evaporated (about 45 minutes).
Add 3/4 cup dry quinoa and enough water to cover plus a quarter inch and cook over medium heat 20 minutes, adding more water as needed.
Preheat oven to 400 F.
Set aside 1 cup cooked quinoa; pour the rest of the quinoa with cooking liquid and fruit pieces into a blender.
Blend until large fruit pieces are chopped up.
Add 1/2 cup raisins, the salt, lemon juice, vanilla and banana.
Blend.
Mixture will be thick; stop the blender and push with spoon if you have to, adding water if needed.
Spoon blender mixture into a bowl, stirring in granola, 1/2 cup dried fruit, and 1/2 cup raisins.
Press into a greased and floured glass baking dish and bake at 400 F for 15 minutes.
Cool.
Cut into desired number of bars.

Montreal Bagels

Ingredients

1/3 cup Sue Bee® Honey
6 quarts water
1/2 cup poppy seed
1 teaspoon kosher salt
4 1/2 cups unbleached white bread flour
1 tablespoon malt drink powder
1 tablespoon beaten egg
1 (8 g) package dry yeast
3 tablespoons canola oil
5 tablespoons sugar
1 1/2 cups water

Directions

In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves.
Stir in salt and one cup of the flour.
Gently add enough flour to make a soft dough, about 3 cups.
Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
Divvy up the dough into 12 equal pieces.
Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
Let bagels rise for 30 minutes.
When ready, fill a large pot with the 6 quarts of water and then stir in the Sue Bee® honey; bring that up to a boil.
Meanwhile, preheat your oven to 425 F and line 2 baking sheets with parchment paper or Silpat mats.
When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once.
Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds.
Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once.

Belgian Coffee Cake

Ingredients

1 cup Sue Bee® Honey
3 cups flour
1 egg
1 cup hot coffee
1 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup sugar
1/3 cup corn oil

Directions

Pre-heat oven to 350 F.
Prepare a 9×4 in loaf pan by lightly greasing the sides.
Cut a piece of wax paper or parchment to fit the bottom for quick removal.
Mix together flour, sugar, baking soda, cinnamon and cloves.
In a separate bowl, quickly mix 1 egg; spoon in and mix the Sue Bee® honey, coffee and oil.
Quickly fold in the dry ingredients – mixing just enough to combine without toughening the batter.
Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
Slice thinly and serve warm plain or with butter.

Honey Spice Cake with Royal Honey Buttercream

Ingredients

Cake

1 cup Sue Bee® Honey
11/2 teaspoon cocoa
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon Oriental Five Spice powder
1 teaspoon ground cardamom
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
3 1/4 cups flour
2 teaspoons vanilla
4 eggs
1 cup butter
1 cup brown sugar
11/2 cups buttermilk

Royal Honey Buttercream

1/3 cup Sue Bee® honey
6 egg yolks
2 cups butter

Honey-Nut Nougatine Crunch

1/4 cup Sue Bee® honey
1/3 cup sugar
2 teaspoons butter
1/2 cup almonds

Directions

Cake

Beat butter with Sue Bee® honey and brown sugar.
Beat in eggs and vanilla.
Sift together dry ingredients and add to mixture alternately with buttermilk.
Pour into three 8" pans that have been greased and floured.
Bake at 350 F for 35 to 40 minutes.
Cool 10 minutes in pan and invert on wire racks.
Cool completely.

Buttercream

Place egg yolks in a mixer bowl and beat.
Heat Sue Bee® honey in saucepan to rolling boil, stirring constantly.
Beat the Sue Bee® honey into the egg yolks, being careful not to let the hot Sue Bee® honey fall on the beaters.
Continue beating until cool.
Beat in butter, 1 tablespoon at a time.

Honey-Nut Nougatine Crunch

Heat sugar and Sue Bee® honey in a saucepan to 320 degrees.
Remove from heat and stir in butter and almonds.
Spread thinly on an oil baking sheet.
When cool, chop coarsely.
Spread Royal Honey Buttercream between cake layers.
Frost top and sides.
Coat sides of cake with Honey-Nut Nougatine Crunch.
Cut a piece of bubble wrap to the size of the cake and press onto the top of the frosting.
Refrigerate until frosting hardens.
Remove bubble wrap and serve.

Blueberry-Walnut Wheat Germ Muffins

Ingredients

1/4 cup Sue Bee® Honey
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 cup skim milk
1/4 cup molasses
1/4 cup canola oil
1 egg
1/2 walnuts
1 teaspoon salt
2 teaspoons baking powder
1 cup wheat germ
1/4 cup flax seed
1/2 cup oatmeal
1/2 cup whole wheat flour
1 cup blueberries

Directions

Preheat oven to 400 F.
In a large bowl, combine dry ingredients; stir in walnuts.
In a medium bowl, beat together Sue Bee® honey, egg, oil and molasses; beat in milk and vanilla extract.
Add liquid ingredients to dry, stirring just until mixed.
Gently fold in blueberries.
Line muffin cups with paper liners, and divide batter among cups.
Bake for 18-20 minutes, or until a toothpick inserted into center comes out clean and tops are lightly browned.
Remove from oven and let cool for a few minutes before turning out of muffin tin onto a cooking rack.

Carrot Spice Honey Muffins

Ingredients

1/3 cup Sue Bee® Honey
1/2 cup raisins
1 1/2 cups grated carrots
1/2 teaspoon vanilla
1/3 cup oil
1/2 cup buttermilk
1 egg
1 1/2 cups whole wheat flour
1/8 teaspoon allspice
1/8 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped nuts

Directions

Preheat oven to 400 F.
Mix together flour, soda, powder, salt, cinnamon, nutmeg, ginger and allspice.
Mix together Sue Bee® honey, egg, buttermilk/yogurt, oil, vanilla, carrots, raisins and nuts.
Stir the wet and dry ingredients together until just moistened.
Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Our Favorite Honey Wheat Bread

Ingredients

1/4 cup Sue Bee® Honey
1 tablespoon dry yeast
2 cups warm water
1/4 cup soft butter
1/8 cup molasses
1 teaspoon salt
3 cups whole wheat flour
2 cups white flour

Directions

Dissolve yeast in warm water.
Combine Sue Bee® honey, butter, molasses and salt.
Mix well.
Add yeast mixture.
Gradually add flour.
Turn onto floured surface and knead until smooth.
Place in greased bowl and let rise until double.
Punch down.
Let dough rest a few minutes.
Shape into 2 loaves.
Place in greased bread pans.
Let rise about 1 hour.
Bake at 375 F for 35-40 minutes.

Creme Brulee French Toast

Ingredients

1/8 cup Sue Bee® Honey
1/2 cup unsalted butter
1 cup firmly packed brown sugar
6 slices day old challah
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon orange syrup
1/4 teaspoon salt

Directions

Combine Sue Bee® honey, butter and brown sugar in a heavy saucepan over medium heat.
Cook, stirring constantly, until melted and smooth.
Pour into a 13×9 inch baking dish.
Trim crusts from bread and arrange in one layer in the baking dish.
Whisk together the eggs, half and half, Grand Marnier, vanilla and salt in a large mixing bowl.
Pour evenly over the bread.
Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 F.
Remove the dish from the refrigerator and let come to room temperature.
Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
Serve immediately with individual pieces turned over with the caramel on top.

Hawaiian Honey Macadamia Bars

Ingredients

Crust

2 cups all-purpose flour
3/4 cup brown sugar
1/2 cup butter or margarine

Filling

1 cup Sue Bee® Honey
3 eggs
1/4 cup butter or margarine
1 cup coconut
1 cup white chocolate chips
2 teaspoon lime peel
1 cup macadamia nuts or toasted almonds

Directions

Heat oven to 350 F.
Grease 13×9 inch baking pan.
Stir together all crust ingredients in large bowl until crumbly but well blended.
Press firmly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden brown.
In medium bowl, combine Sue Bee® honey, eggs and butter; whisk just until blended.
Stir in coconut, white chips and lime peel.
Spread filling over partially baked crust.
Sprinkle with nuts.
Return to oven and bake 30 to 35 minutes or until filling is set.
Cool; cut into bars.

Breakfast Bars

Ingredients

1/2 cup Sue Bee® honey
2 1/2 cups old fashioned oats
1/2 cup peanut butter
1/3 cup cocoa
1/2 cup flax seed
3/4 cup hot water

Directions

Mix all ingredients together in a large bowl.
Press into a foil lined 9 inch square pan.
Chill for 30 minutes.
Cut into 12 bars and wrap in plastic.
Store in the refrigerator.