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Moroccan Honeycomb Pancakes


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 (1/4 ounce) package dry active yeast
  • 2 tablespoons butter
  • canola oil
  • 1 cup milk
  • 1 cup water
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup fine semolina
  • 2 cups all-purpose flour
  • 1/3 cup warm water
  • 1 teaspoon sugar
  • 1/4 cup water

Directions

  • Mix the sugar with the warm water then add the yeast. Stir until well-mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
  • Mix the water and milk together; let it sit out until lukewarm.
  • Beat the eggs and then add them to the milk mixture.
  • Sift the flour, semolina and salt into a large shallow bowl.
  • Slowly pour half the milk mixture into the flour, stirring constantly by hand until well-mixed.
  • Add the yeast mixture to the dough and beat vigorously by hand in order to air it and to eliminate any curds.
  • Add a little more of the milk mixture from time to time, until the batter is runny smooth.
  • Cover with a towel and set aside to rest for 1-2 hours.
  • When ready to cook, rub your pan with a paper towel that has been dipped in canola oil; heat over medium-low heat.
  • Gently stir the batter then pour 1 small ladle (3-4 tablespoons) onto the pan; smooth into a perfect circle with the bottom of the ladle and cook until bubbles appear over the surface of the pancake.
  • Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve.
  • Heat the butter and Sue Bee® honey with water in a pan.
  • Simmer for 5 minutes then place in a small serving bowl.
  • Drizzle the honey mixture over the pancake and roll it up.

Apple Spiced Honey Iced Tea


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 3 cups water
  • 4 orange pekoe tea bags
  • 3 cups apple juice
  • 1/2 teaspoon cinnamon
  • 1/16 teaspoon clove
  • 1/8 teaspoon nutmeg
  • 6 cinnamon sticks
  • ice cubes

Directions

  • Steep tea bags in hot water for 3 – 4 minutes.
  • Remove tea bags and stir in Sue Bee® honey, juice and spices.
  • Mix gently until the honey is dissolved.
  • Cool on counter and then chill for at least 4 hours.
  • Stir and serve in a tall frosted glasses over ice with a cinnamon stick.

Banana Pineapple Slushie


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 frozen bananas
  • 1 1/2 cups crushed ice
  • 1 cup pineapple chunk
  • 1/2 cup water

Directions

  • Combine Sue Bee® honey, pineapple and ice in blender.
  • Blend till smooth.
  • Add banana.
  • Blend until desired smoothness is reached.
  • You may have to stop blender to stir slushie.
  • Add water if needed.

Honey Rice Muffins


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 cup flour
  • 1 cup cooked rice
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 2 tablespoons oil
  • 1/2 teaspoon salt

Directions

  • Mix together the flour, powder, soda and salt.
  • Add to the dry ingredients, the Sue Bee® honey egg, oil, milk, vanilla and rice all at once.
  • Stir just until blended.
  • Spoon into muffin tin.
  • Bake at 400 F for 15 minutes.

Tangy Sweet and Sour Pork Shoulder Steak Bake


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 4 lbs pork shoulder steaks
  • 2 tablespoons mustard powder
  • 2 lemons, juice of
  • 2 tablespoons worcestershire sauce
  • 1/4 cup worcestershire sauce
  • 1/2 cup cider vinegar
  • 1 3/4 cups ketchup
  • 1 teaspoon dried red pepper flakes
  • 1 large green bell pepper
  • 2 tablespoons fresh minced garlic
  • 2 medium onions
  • vegetable oil
  • fresh ground black pepper
  • seasoning salt
  • 2-3 teaspoons bottled horseradish sauce

Directions

  • Set oven to 350 degrees.
  • Grease a 13x9baking dish.
  • Season the steaks with seasoning salt or white salt and pepper.
  • Heat oil in a skillet over medium heat then brown the pork steaks on both sides.
  • Transfer the steaks to the prepared baking dish.
  • Top the steaks with green bell pepper slices.
  • In a medium saucepan add in about 4 tablespoons oil and saute the onions, garlic and dried pepper flakes for about 4 minutes or until soft.
  • Add in the Sue Bee® honey, ketchup, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper.
  • Pour the sauce over the browned pork steaks in the baking dish.
  • Cover tightly with heavy foil.
  • Bake for 1 hour.
  • Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  • Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  • Skim off any fat from the top of the sauce.

Chai Latte

Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 (385 ml) can regular evaporated milk
  • 2 chai tea teabags
  • 1 1/2 cups water
  • 2 teaspoons sugar
  • 1/4 teaspoon vanilla
  • ground cardamom
  • chocolate shavings

Directions

  • Chill 1/3 cup of the evaporated milk in the fridge until very cold.
  • Combine remaining evaporated milk, tea bags, water and Sue Bee® honey in a small saucepan over medium heat, simmer 5 minutes.
  • Beat chilled 1/3 cup evaporated milk, sugar and vanilla until thick and frothy.
  • Strain tea into warmed mugs.
  • Spoon frothy mixture over top.
  • Sprinkle with cardamom or nutmeg and chocolate shavings.

Strawberry Yogurt Shake


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 pounds fresh strawberries
  • 2 cups plain yogurt
  • 1 teaspoon almond extract

Directions

  • In a blender, puree the strawberries with yogurt.
  • Add Sue Bee® honey and almond extract, mix well and pour into glasses.

Strawberry Lemonade


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 1 cup lemon juice
  • 1 cup frozen strawberry
  • 6 cups water

Directions

  • In blender add lemon juice, frozen strawberries, 1 cup water and Sue Bee® honey.
  • Blend until smooth.
  • Add to pitcher along with remainder of water.
  • Stir until thoroughly mixed and refrigerate.
  • Serve chilled.

Orange Cashew Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 lb boneless skinless chicken breast
  • 1/4-1/2 salted cashews
  • 3 tablespoons soy sauce
  • 3/4 cup orange juice
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped celery
  • 2 medium carrots
  • hot cooked rice

Directions

  • In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or until juices run clear.
  • Reduce heat.
  • In a bowl, combine the Sue Bee® honey, cornstarch, ginger, orange juice and soy sauce until well-blended.
  • Stir into chicken mixture.
  • Bring to a boil; cook and stir for 2 minutes, or until thickened.
  • Stir in cashews.
  • Serve over hot rice.

Honey Sesame Tilapia


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 6 tilapia fillets
  • 2 tablespoons tangy sweet mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 cups sesame sticks

Directions

  • Wash and pat dry tilapia.
  • In shallow bowl, mix together Sue Bee® honey, mustard, soy sauce and sesame oil.
  • Place sesame sticks in food processor and crush until it resembles coarse sand. Place in large shallow bowl.
  • Brush each tilapia fillet on both sides with honey-mustard mixture, then coat with crushed sesame sticks.
  • Place coated fish on a non-stick or lined baking tray and bake at 375 F for 15 minutes.

Honey Sports Drink


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 1/2 cups water
  • 4 mint leaves

Directions

  • Dissolve Sue Bee® honey in warm water and add mint.
  • Pour into a sports bottle and keep in the fridge until ready to use.

Honey Curried Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 chicken breasts
  • 1 teaspoon ginger
  • 2 tablespoons lemon juice
  • 2 tablespoons soya sauce
  • 2 garlic cloves
  • 2 dashes hot pepper sauce
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 2 tablespoons Dijon mustard
  • 1/4 cup butter
  • salt and pepper

Directions

  • In a well greased/buttered baking dish, arrange the chicken skin side down.
  • In a bowl, combine all other ingredients and stir until smooth.
  • Pour over chicken and refrigerate 1 hour.
  • Drain and reserve excess sauce.
  • Bake chicken, uncovered in a preheated 375 F oven for 20 minutes; baste periodically with remaining sauce.
  • Turn chicken over and baste with remaining sauce.
  • Bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically.

Cookies from Zimbabwe


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 10 tablespoons butter
  • 1 1/2 cups powdered sugar
  • 1-2 teaspoon lemon juice
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 1 cup finely grated raw sweet potato
  • 1 egg
  • 1 teaspoon ground nutmeg
  • 1 tablespoon lemon zest
  • 1/4 cup sugar
  • 1 tablespoon water

Directions

  • Cream together butter and sugar in bowl.
  • Blend in Sue Bee® honey, lemon zest, nutmeg and egg.
  • Fold in sweet potato.
  • In separate bowl; sift flour, baking powder, baking soda and salt.
  • Add it to the first mixture and blend well.
  • Arrange cookie dough by rounded teaspoons on ungreased cookie sheet.
  • Bake at 350 F for 7 minutes.
  • To make glaze, use a wooden spoon to combine all ingredients in glass container until smooth.
  • Add more water by the drop until glaze is easy to spread on cooled cookies.

Sesame Chicken

 

Ingredients

  • 1/4 cup Sue Bee® Sea Salt Honey
  • 1 1/2 lbs chicken breasts
  • 1-2 tablespoon toasted sesame seeds
  • 1/2 tablespoon sesame oil
  • 1-2 chili peppers
  • 2 teaspoons fresh ginger
  • 2 garlic cloves
  • 5 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon dry sherry
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-2 tablespoon peanut oil
  • chopped green onion

Directions

  • For the sauce, mix the cornstarch with the water until there are no lumps.
  • Add the Sue Bee® honey, sherry, ketchup, soy, garlic, ginger, chili and the sesame oil; set aside.
  • In a non-stick frying pan heat the oil and fry the chicken for approx. 5 minutes.
  • Add the sauce mixture and cook until the sauce starts to thicken.
  • Lower the heat, add the sesame seeds and simmer for approx. 10 minutes.
  • If the sauce is too thick add some more water.
  • Serve with the green onions sprinkled on top.

Roasted Red Onions With Butter, Honey and Balsamic


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 6 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1/2 bunch fresh thyme
  • salt and freshly ground black pepper
  • 4 red onions

Directions

  • Preheat the oven to 350 F.
  • Combine the Sue Bee® honey, butter, vinegar, thyme, salt and pepper in a small saucepan over medium heat.
  • Bring to a simmer and cook for 1 minute to reduce slightly.
  • Place the onions, cut sides up, in a single layer on a baking pan.
  • Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Wheat Muffins with Fruit of Choice

 

Ingredients

  • 1/2 cup Sue Bee® honey
  • 1/2 cup raisins
  • 3 egg whites
  • 1/2 cup applesauce
  • 1/2 cup 2% low-fat milk
  • 1 tsp vanilla
  • 1 1/2 cups wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 cup all-purpose flour
  • 1 cup diced and drained fruit

Directions

  • Sift together flour, baking powder, baking soda and spices.
  • Next, add wet ingredients and any fruit of your choice.
  • Pour Batter almost fully into 18 muffin tins lined with cupcake papers.
  • Top with a sprinkle of light brown sugar mixed with some cinnamon.
  • Preheat oven to 375 F and bake for 35-45 minutes.
  • Test with a toothpick to make sure they are done.
  • Let cool completely.

Curry Vegetable Dip


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 1/2 cups mayonnaise
  • 1 teaspoon curry powder
  • 3 tablespoons ketchup
  • 1 small onion
  • 1 teaspoon lemon juice
  • 3-6 drops hot sauce

Directions

  • Blend all ingredients.
  • Chill.
  • Serve with your favorite raw vegetables.

Basic Honey Mustard


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 cup prepared mustard
  • 1 cup mayonnaise

Directions

  • Mix the three ingredients together.

Spicy Lemon Ginger Iced Brew


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 tablespoons grated fresh ginger
  • 1/4 cup fresh squeezed lemon juice
  • 4 lemon slices

Directions

  • Boil 4 cups of water in a nonreactive pot.
  • Stir ginger into the boiling water, then reduce heat to low, cover and simmer for 10 minutes.
  • Strain mixture through a cheesecloth lined sieve into a clean pitcher.
  • Press on the ginger that is caught by the cheesecloth to extract as much liquid as possible.
  • Stir Sue Bee® honey into the ginger brew until it dissolves, then set mixture aside to cool.
  • Stir lemon juice into ginger brew just before serving.
  • Prepare tall glasses with ice and one slice of lemon.
  • Pour chilled lemon ginger "tea" over the ice and serve.

Breakfast Bars


Ingredients

  • 1 cup Sue Bee® Honey
  • 2 1/2 cups old fashioned oats
  • 1 tablespoon olive oil
  • 1/2 cup unsalted creamy peanut butter
  • 1/2 cup raisins
  • 1/2 cup dried apple
  • 1/2 cup sliced almonds
  • 1/2 cup toasted wheat germ
  • 1 cup soy flour
  • 2 teaspoons vanilla extract

Directions

  • Preheat oven to 325 F.
  • Lightly coat a 9 x 13-inch baking pan with olive oil cooking spray.
  • In a large bowl, combine oats, flour, wheat germ, almonds, apples, and raisins or other dried fruit.
  • Stir well and set aside.
  • In a small saucepan, stir together Sue Bee® honey, peanut butter, and olive oil over medium-low heat until well blended. Do not boil.
  • Stir in vanilla extract.
  • Add the warmed mixture to the dry ingredients and stir quickly until well combined.
  • Pat the mixture into the baking pan and use the bottom of a moistened drinking glass to press firmly to remove air pockets.
  • Bake for 20-25 minutes, just until the edges begin to brown.
  • Let cool in the pan on a wire rack for 10 minutes.
  • Cut into 16 bars (halve lengthwise, then cut into 8 lengths).
  • When just cool enough to handle, remove bars from pan and cool completely on rack.
  • Place any crumbs that fall into the baking pan and add to turned off oven and later, enjoy as cereal with the milk of your choice.
  • Store bars in an airtight container in the refrigerator.

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