Easy Rhubarb Dessert

Ingredients

• 1 cup Sue Bee® Honey
• 4 cups rhubarb
• 1 box white cake mix
• 3 oz. pkg. strawberry jello
• 3/4 cup water
• 1/3 cup butter or margarine

Directions

• Place ingredients in a 9 x 13 pan in order given. (The cake mix and jello layers go on dry, water and butter on top.)
• Bake at 350 degrees for 45 to 60 minutes.

Key Lime Salad Dressing

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 clove garlic
• 1/2 cup olive oil
• 1/4 cup Key lime juice
• 2 tablespoons chopped red onions
• salt and pepper

Directions

• Process all ingredients in blender for 5 seconds until emulsified.
• Pour onto prepared salad greens.

Honey-Baked Red Onions

Ingredients

• 1/3 cup Sue Bee® Honey
• 3 large red onions
• 1/4 cup water
• 3 tablespoons butter
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 sprig fresh parsley

Directions

• Heat the oven to 350 F.
• Arrange the onions, cut sides down, in one layer in an ungreased baking dish.
• Sprinkle with the water, cover with aluminum foil, and bake for 30 minutes.
• While baking, in a medium size bowl, mix the Sue Bee® honey, butter, paprika, coriander, salt and red pepper until well-blended.
• Turn the onions cut sides up; spoon half the glaze over them.
• Bake uncovered for 15 minutes.
• Baste with the remaining glaze and bake for 15-20 minutes more, or till the onions are tender when pierced.

Aunt Sue’s® Pumpkin Cheesecake

Ingredients

• 1/3 cup Aunt Sue’s® Organic Honey
• Three 8-ounce packages cream cheese (softened)
• 2/3 cup sugar
• 1 tsp vanilla
• 15-ounce can pumpkin
• 3 eggs
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 9-inch graham cracker crust
• whipped cream

Directions

• Preheat oven to 325 F.
• Beat together cream cheese, Aunt Sue’s® Organic Honey and sugar until smooth.
• Add vanilla, pumpkin, eggs and spices and beat until well-blended.
• Pour filling into graham cracker crust and bake 60 to 70 minutes.
• Cool and serve with whipped cream if desired.

Fantastic Korean-Style Marinade for Beef Pork or Chicken

Ingredients

• 1/8 cup Sue Bee® Honey
• 3/4 cup soy sauce
• 1/2 teaspoon coarsely ground black pepper
• 2 green onions
• 3-4 tablespoons minced fresh garlic
• 2 tablespoons sesame oil
• 1/4 cup brown sugar
• 3 tablespoons white vinegar
• 3/4 cup water
• 1 pinch cayenne pepper

Directions

• In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved.
• Pour the marinade over the meat and turn to coat.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Remove the meat and shake off excess marinade.
• Place the meat in a pan and allow to come down to room temperature (this will take a few hours).
• Grill as desired.

Honey and Balsamic Oven-Roasted Carrots and Parsnips

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 pounds carrots
• 2 pounds parsnips
• 6 to 7 tablespoons olive oil
• salt and pepper
• 4 tablespoons butter
• 3 teaspoons balsamic vinegar

Directions

• Preheat oven to 400 F.
• Place the veggies in a large glass bowl and drizzle with olive oil.
• Season generously with salt and pepper; toss well to combine.
• Spread the veggies on a baking sheet lined with foil.
• Bake the veggies for about 20 minutes.
• Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
• Melt the butter in a small saucepan, then stir/whisk in Sue Bee® honey and balsamic vinegar.
• Drizzle the honey glaze over the veggies.

BBQ Hinty Minty Lamb Chops

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 sirloin lamb chops
• 4 tablespoons lite olive oil
• 2 cloves garlic
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh mint
• 1 1/2 teaspoons dry mustard
• salt and pepper
• fresh mint leaves

Directions

• Combine all the marinade ingredients and mix well.
• Place chops in a large zip lock bag.
• Pour marinade into the bag with the chops,seal bag.
• Place in refrigerator for 2-3 hours, turn several times to coat the chops.
• Heat BBQ to medium High. Have heat 5" from the chops.
• Sear chops for 5 minutes.
• Turn heat down to medium low and cook for a further 12 minutes, brush with the marinade.
• Adjust this time to suit how you like your chops.
• Garnish with mint leaves and serve.

Pearadise Torte

Ingredients

Cake Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 package yellow cake mix
• 1/4 cup orange juice
• 3/4 cup water
• 1/3 cup margarine or butter
• 3 eggs

Filling Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons cornstarch
• 1 cup reserved canned pear liquid
• 1/4 cup orange juice
• 1 cup pears
• 1 cup coconut
• 1/2 cup pecans
• 1 egg yolk
• 1 Tbsp. margarine or butter

Frosting Ingredients

• 2 cups whipping cream
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

Directions

Cake Directions

• Heat oven to 350 F.
• Grease and flour two 8 or 9 inch round cake pans.
• Mix all above ingredients until blended and beat at high speed for 2 minutes.
• Pour into prepared pans and bake for 25 to 35 minutes, or until center is done.
• Cool in pan 15 minutes.
• Remove from pan and cool completely.

Filling Directions

• In a saucepan, combine cornstarch, pear juice, orange juice and SueBee Honey.
• Bring to a boil over medium heat, stirring constantly.
• Continue cooking and stirring for 1 minute.
• Blend small amount of mixture with egg yolk.
• Add to saucepan, blending well.
• Cook just until bubbly, stirring constantly.
• Cool completely.

Frosting Directions

• Beat the frosting ingredients until firm peaks form. (Do not overbeat.)
• Slice each cake layer in half to make 4 layers.
• Spread filling between each layer as you put the cake layers together.
• Frost entire cake with frosting and refrigerate at least 2 hours before serving.

Homemade Peanut Butter

Ingredients

• 2 tablespoons Sue Bee® Honey
• 2 1/2 cups salted peanuts
• 4 tablespoons vegetable oil

Directions

• Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
• Add the oil and process again till very well blended; it will be quite soft at this point.
• Lift cover and add the Sue Bee® honey; process–after you add this it will tighten up and become more solid.
• At this point the texture should be fairly soft as it sets some in the refrigerator, but if it is too hard add a tad more oil, but not too much.
• Put into a container and refrigerate.

Pollen Jocks Orange Julius

Ingredients

• 1/2 cup Sue Bee® Honey
• 6 oz can frozen orange juice
• 1 cup milk
• 1 cup water
• 1 tsp vanilla
• 12 ice cubes

Directions

• Blend in blender until smooth.
• Also good after sets and ice melts.
• Makes about 4 servings.

Steak Marinade

Ingredients

• 1/3 cup SUE BEE® Regional Honey of choice
• 1 1/2 cups A-1 Steak Sauce
• 1 tablespoon soy sauce
• 1/3 cup Italian salad dressing
• 1/2 teaspoon garlic powder

Directions

• Combine all ingredients in blender and pour over steaks.
• Marinate over night and grill.

Ginger Glazed Mahi

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 mahi mahi fillets
• salt and pepper
• 2 teaspoons olive oil
• 1 teaspoon sesame oil
• 1 garlic clove
• 1 tablespoon ginger root
• 3 tablespoons balsamic vinegar
• 3 tablespoons low sodium soy sauce
• 1 tablespoon olive oil

Directions

• Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
• Preheat oven to 400 F.
• In an oven safe skillet, heat 1 tablespoon olive oil on medium high heat.
• Place fish in skillet, but be careful–it will splatter a bit.
• Leave the fish to sizzle away for 5 minutes.
• Flip the fish over and place entire pan in the oven for 15 minutes.

Sweet and Spicy Shrimp Kabobs

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 tablespoon minced canned chipotle chile in adobo
• 2 garlic cloves
• 1/2 teaspoon kosher salt
• 1 lb large shrimp
• 2 tablespoons minced fresh cilantro

Directions

• In a large bowl, combine the Sue Bee® honey, chile pepper, garlic and salt.
• Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
• Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Chicken Bombay

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/4 cup butter
• 1/4 cup mustard
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon pepper
• 3 lbs chicken pieces

Directions

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9×13 inch baking pan.
• Bake uncovered for 30 minutes at 375 F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

Honey Lime Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup minced onion
• 1 teaspoon cornstarch
• 1 dash pepper
• 1/2 teaspoon salt
• 1 teaspoon minced fresh rosemary
• 2 teaspoons dry mustard
• 1/4 cup lime juice
• 1 cup dry white wine
• 1 tablespoon olive oil
• 1 teaspoon water

Directions

• Saute onion in olive oil.
• Add Sue Bee® honey, wine, lime juice, mustard, rosemary, salt and pepper,.
• Bring mixture to boil. Combine cornstarch and water; mix well and add to sauce. Cook and stir until sauce thickens.
• Serve over cooked turkey, chicken, fish or pork.

Pumpkin Butter

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 pumpkin
• 2 cups sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1 cup orange juice

Directions

• Split pumpkin in half.
• Discard seed.
• Bake in 400 F oven for about 1 hour.
• Remove peel and discard.
• Puree pulp through food mill or in a blender or processor.
• Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.
• When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients.
• Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound.
• Draw your finger through the middle, it should retain its shape and not become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.

Honey-Dijon Dill Salmon Marinade

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 (6-8 ounce) salmon fillets
• 1/2 cup olive oil
• 1/4 cup Dijon mustard
• 4 garlic cloves
• 2 teaspoons dill

Directions

• Mix Sue Bee® honey, olive oil, dijon mustard and garlic together.
• Sprinkle dill on the front and back of the salmon filets.
• Marinade the dill-sprinkled salmon for at least 2 hours, turning occasionally.
• Preheat oven to 350 F.
• Cook marinated salmon for 12-20 minutes, once again depending on the size of the filets, watch carefully.

Apple-Cherry Haroset/Charoset for Passover

Ingredients

• 1/8 cup Sue Bee® Honey
• 2 apples
• 1 cup canned cherries
• 1/2 cup almonds
• 2 teaspoons cinnamon
• 1-2 tablespoon red wine

Directions

• Core apples and cut into chunks, no need to peel.
• Place in food processor and chop coarsely.
• Add cherries, ground almonds and cinnamon. Process to coarsely chop cherries.
• Transfer to a bowl.
• Stir in Sue Bee® honey to taste and red wine to moisten.
• Serve at room temperature.

Chex Honey Crunch

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/3 cup packed brown sugar
• 1/4 cup margarine
• 1 teaspoon ground ginger
• 6 cups Rice Chex
• 2 cups miniature pretzel twists
• 1 cup unblanched whole almonds
• 1 cup flaked coconut
• 1 cup dried cranberries

Directions

• Heat Sue Bee® honey, brown sugar, margarine and cardamom to boiling in 1-quart saucepan.
• Remove from heat and cool.
• Spray large roasting pan with cooking spray.
• Pour measured cereal, pretzels, almonds and coconut into roasting pan.
• Stir in brown sugar mixture until evenly coated.
• Bake about 35-40 minutes at 300 F, stirring every 10-15 minutes.
• Add dried fruit for last 15 minutes.
• Spread on waxed paper or aluminum foil to cool and store in airtight container.

Worcestershire and Orange Marinade

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 tablespoons orange juice
• 2 tablespoons worcestershire sauce
• 1 tablespoon olive oil
• 1 tablespoon finely grated orange rind
• 1 large garlic clove

Directions

• Mix all ingredients together and use for a marinade prior to cooking the pork or chicken.
• Set some aside at the beginning and use it to brush over the meat the last few minutes it is cooking. This makes enough marinade for 1 1/2 – 2 pounds of meat.