Lavender Mint Tea

Ingredients

• Sue Bee® Honey
• 1 teaspoon dried lavender flowers
• 2 teaspoons dried mint
• 1 cup boiling water

Directions

• If you have a tea ball, place the herbs in it. If not, you can brew this in the tea and strain it in a fine strainer after it has brewed.
• Pour the boiling water over the herbs; let steep for 5 minutes.
• Strain, if needed, and serve hot.
• Sweeten with Sue Bee® honey.
• This can also be made as iced tea- double the herbs and let steep in 1 Qt of water overnight in the fridge.
• You can add more water, to taste, if it is too strong.
• Again, sweeten, if desired.

Citrus and Spinach Salad

Ingredients

• 1/2 teaspoon Sue Bee® Honey
• 1 red grapefruit
• 1 tablespoon single cream
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 55g thinly sliced parma ham
• 2 spring onions
• 250 g cantaloupes
• 225 g baby spinach leaves
• 1 large orange
• salt and pepper salt and pepper

Directions

• To make the dressing, put the Sue Bee® honey, vinegar, oil and cream in a small screw-top jar. Cover and shake until well blended; set aside.
• Working over a bowl to catch the juice, peel the grapefruit, removing all the bitter white pith, then cut it into segments between the membranes. If large, cut the segments into bite-sizes pieces. Set the grapefruit segments aside on a plate.
• Using a citrus zester, take fine shreds of zest from the orange and set aside. Working over the bowl containing the grapefruit juice, peel the orange, removing all the pith, then cut it into segments between the membranes and cut the segments into bite-sized pieces, if liked. Add to the grapefruit segments and set aside.
• Add 1 tablespoon of the combined grapefruit and orange juices to the dressing, and shake again to blend.
• Taste and add more citrus juice, if liked. Add salt and pepper to taste.
• Place the spinach in a large serving bowl. Add the orange and grapefruit segments, the melon and spring onions and toss together.
• Shake the dressing once more, then pour it over the salad and toss.
• Scatter the Parma ham and orange zest over the top and serve at once.

Hawaiian Rice Salad

Ingredients

• 3 tablespoons Sue Bee® Honey
• 1 cup long grain rice
• 1 clove garlic
• 2 tablespoons pineapple juice
• 4 tablespoons lemon juice
• 1/2 stalk celery
• 1/2 cup cucumber
• 1/3 cup raisins
• 1/4 cup walnuts
• 1/2 cup mango
• 3/4 cup pineapple chunk
• 1/2 teaspoon turmeric powder
• 2 cups vegetable stock
• Salt and pepper

Directions

• Wash rice thoroughly.
• In a pan, bring stock and turmeric powder to a boil.
• Add rice.
• Simmer until rice is cooked.
• Drain, rinse and spread rice on a tray to cool.
• Whisk dressing ingredients together in a bowl.
• Taste and adjust seasoning.
• In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery.
• Gently fold in the dressing.
• Serve.

Jingle Bell Cranberries on Boston Lettuce

Ingredients

• 2 tablespoons Sue Bee® Honey
• 2 cups fresh cranberries
• 3 tablespoons orange juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon poppy seed
• 1 teaspoon mustard powder
• 2 tablespoons cider vinegar
• 1 (11 ounce) can mandarin oranges
• 2 heads boston lettuce
• 1 cup sugar
• 3/4 cup vegetable oil

Directions

• Preheat oven to 350 F.
• Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil.
• Bake 1 hour, stirring every 15 minutes.
• Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
• In a small bowl, whisk together Sue Bee® honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice.
• Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
• Toss lettuce and oranges with dressing so that they are lightly coated.
• Arrange on chilled salad plates. Garnish generously with the candied cranberries.

Napa Fusion Slaw

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1/2 large jicama
• 1/4 cup water
• 3 tablespoons canola oil
• 2 teaspoons sesame oil
• 2 tablespoons dried ancho chile powder
• 2 tablespoons rice vinegar
• 1/2 cup freshly squeezed lime juice
• 1/2 large red pepper
• 2 carrots
• 1/2 napa cabbage
• 1/4 cup finely chopped cilantro leaf

Directions

• Place jicama, cabbage, pepper and carrots in a large bowl.
• Whisk together the Sue Bee® honey, lime juice, vinegar, ancho powder and oils in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the salad mixture and toss to coat well.
• Fold in the cilantro.
• Let salad sit in fridge for 20 minutes and serve.

Quick and Easy Thai Style Coleslaw

Ingredients

• 2 tablespoons Sue Bee® Honey
• 16 ounces shredded coleslaw mix
• 1/4 cup lime juice
• 1/4 cup rice wine vinegar
• 1 tablespoon Thai fish sauce
• 2 tablespoons sesame oil
• 1/4 cup chopped peanuts
• salt and pepper

Directions

• Place coleslaw mix or broccoli slaw mix in large bowl.
• In a separate bowl mix the Sue Bee® honey, lime juice, rice vinegar, fish sauce, sesame oil and peanuts.
• Stir until well blended.
• Taste and season with salt and pepper to taste.
• Add to the slaw mixture and toss gently to mix.

Sweet and Spicy Grilled Chicken

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 bunch scallion
• 1/4 cup vegetable oil
• 1 lime, juice and zest of
• 1-2 chipotle chiles in adobo
• 2-4 tablespoons minced parsley
• salt and pepper
• 2 lbs chicken breasts

Directions

• Place Sue Bee® honey, scallions, oil, lime juice, chiles, parsley, salt and pepper in Ziploc bag; seal and massage to mix together.
• Add chicken.
• Chill for 1-4 hours.
• Grill over medium heat turning once halfway through grilling time.
• Depending on thickness grill for 8-12 minute.

Honey Ginger Chicken Bites

Ingredients

• 2/3 cup Sue Bee® Honey
• 2 teaspoons water
• 2 teaspoons cornstarch
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• cooking spray cooking spray
• 1 1/4 pounds boneless skinless chicken thighs
• 4 garlic cloves
• 1 teaspoon worcestershire sauce
• 1 teaspoon grated orange rind
• 2 teaspoons dark sesame oil
• 2 tablespoons low sodium soy sauce
• 2 tablespoons cider vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons peeled minced fresh ginger
• 2 teaspoons sesame seeds

Directions

• Combine Sue Bee® honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well.
• Add chicken; seal and toss to coat.
• Refrigerate at least 2 hours or overnight, turning occasionally.
• Preheat oven to 425 F.
• Remove chicken from bag, reserving marinade.
• Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray.
• Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once.
• While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.
• Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
• Remove from heat and pour glaze into a large bowl.
• Preheat broiler.
• Add chicken to glaze; toss well to coat.
• Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
• Sprinkle with sesame seeds, if desired.

Sweet & Hot Mustard Sausages

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/4 cup vinegar
• 2 tablespoons ground mustard
• 1/2 teaspoon salt
• 1 pounds Polish sausage

Directions

• Mix Sue Bee® honey, vinegar, mustard and salt.
• Saute sausage bites until browned.
• Add honey mixture and simmer for 2 minutes.

Strawberry Yogurt Dip

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 cups plain fat-free yogurt
• 3 cups strawberries

Directions

• Place ingredients in food processor until just blended.
• There should be discernible strawberry bits left in the dip.
• Chill until ready to serve.
• Garnish with fresh, whole strawberries.

Sweet & Sour Chicken Kebabs

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 pound boneless chicken breasts
• 1/3 cup chicken broth
• 1 cup crunchy peanut butter
• 2 cloves garlic
• 1/3 cup teriyaki sauce
• 1/3 cup lemon juice
• 1/3 cup oriental sweet and sour sauce
• 1/2 cup dry sherry
• 30 small skewers
• 1/3 cup lemon juice

Directions

• Cut chicken breasts lengthwise into strips 1" wide.
• Using one hand to secure chicken, press skewer down the length of one strip.
• Repeat with remaining strips.
• Place skewers in a glass baking dish and set aside.
• Combine sherry, teriyaki sauce and sweet and sour sauce in a small bowl.
• Add Sue Bee® honey, garlic and lemon juice; blend thoroughly.
• Pour marinade over skewered chicken, cover and refrigerate for at least 30 minutes, turning once.
• When ready to cook, drain marinade from the chicken, reserving marinade.
• Arrange skewers directly on a wire rack in a baking dish, being careful not to pack them too tightly together.
• Set heat to 400 F and cook in oven for 10 minutes, or simply BBQ or grill them until done.
• In the meantime, prepare the dipping sauce.
• Combine peanut butter, lemon juice, chicken broth and remaining marinade in a saucepan.
• Bring to the boil over medium-high heat.
• Reduce heat and simmer sauce for 10 minutes, or just until sauce begins to thicken.
• To serve, arrange chicken skewers on serving platter and serve dipping sauce on the side.

Honey Roasted Pecans

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups pecan halves

Directions

• Preheat oven to 350 F.
• Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes.
• Remove from baking sheet and place in large bowl.
• In saucepan, combine Sue Bee® honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams – about 4-6 min.
• Transfer to a baking sheet – lined with wax paper for easy clean up – and separate with fork. Cool completely. Store in air tight container.

Greek Honey Walnut Cake

Ingredients

• 1/3 cup Sue Bee® Honey
• 2/3 cup sugar
• 2 large lemons
• 3/4 cup water
• 1 (8 ounce) container plain low-fat yogurt
• 1 tablespoon lemon zest
• 6 large eggs
• 1 cup butter
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup walnuts

Directions

• Preheat oven to 350 F.
• Grease a 13×9 metal baking pan.
• In a food processor, with knife blade attached, combine walnuts with 1/4 cup sugar and process until walnuts are finely ground.
• Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in separate bowl.
• In a large bowl, with mixer at medium speed, beat butter with remaining 3/4 cup sugar until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in lemon peel.
• With a mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until better is smooth, occasionally scraping bowl with rubber spatula.
• Fold in walnut mixture.
• Spread batter in prepared pan.
• Bake 30-35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, prepare syrup: From lemons, grate 1 tablespoon lemon peel and squeeze 3 tablespoons juice.
• In a 1-qt saucepan, combine Sue Bee® honey, sugar, lemon peel and 3/4 cup water; heat to boiling over high heat, stirring constantly.
• Reduce heat to medium and cook 2 minutes.
• Remove saucepan from heat and stir in lemon juice; cook slightly.
• When cake is done, transfer pan with cake to a wire rack.
• With a toothpick, poke holes all over top of cake.
• Spoon warm syrup over cake.
• Cool cake completely in pan before serving.
• When cool, cut cake lengthwise in half, each half crosswise into four pieces, and each piece diagonally in half to form two triangles.

Chinese Hot and Sour Soup

Ingredients

• 2 teaspoons Sue Bee® Honey
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 8 ounces firm tofu
• 1 1/2 tablespoons cornstarch
• 2-3 tablespoons soy sauce
• 2 1/2 cups chicken stock
• 1/3 cup green onion
• 2 cups fresh mushrooms
• 8 ounces boneless skinless chicken breasts
• 2 teaspoons dark sesame oil
• 4 large dried shiitake mushrooms
• 3/4 cup canned bamboo shoot
• 1/4 teaspoon hot red pepper sauce

Directions

• In a small saucepan, bring 1 cup of the water to a boil.
• Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain.
• Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid.
• Slice the mushrooms, discarding the stems.
• In a large saucepan, heat the oil over moderate heat.
• Add the chicken and saute for 4 minutes or until no longer pink on the outside.
• Add the soaked mushrooms, fresh mushrooms, Sue Bee® honey, green onions, stock, soy sauce and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
• Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water.
• Stir the cornstarch mixture into the simmering soup and cook for 5 minutes.
• Stir in the tofu, vinegar, and red pepper sauce.
• Cook until the tofu is heated through.

Crystal Almonds

Ingredients

• 1/4 cup Sue Bee® honey
• 2 cups whole almonds
• 2 tbsp butter
• 1 cup turbinado sugar

Directions

• Spread almonds in a shallow pan.
• Place in a cold oven; turn oven to 350 F and roast almonds 12 to 20 minutes, stirring occasionally until almonds are well roasted.
• Over medium heat in a medium saucepan, heat Sue Bee® honey and butter to boiling.
• Reduce heat to medium-low, simmer 2 minutes, stirring occasionally.
• Add almonds; simmer and stir for 2 minutes.
• Using a slotted spoon, transfer almonds to a baking sheet coated with Pam; spread in a single layer and let cool slightly.
• Toss almonds with turbinado sugar to coat.

Rosemary Orange Pound Cake

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup butter
• 1 cup powdered sugar
• 2 teaspoons orange juice
• 2 teaspoons orange juice
• 1/4 teaspoon orange extract
• 1 tablespoon snipped fresh rosemary
• 1 cup sugar
• 1 teaspoon baking powder
• 2 cups sifted cake flour
• 4-5 eggs
• fresh rosemary

Directions

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Grease and lightly flour two 8x4x2 loaf pans.
• Combine flour and baking powder. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
• Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
• Beat in Sue Bee® honey.
• Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Batter may look slightly curdled.
• Gradually add flour mixture, beating on low speed just until combined.
• Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
• Pour batter into prepared pans.
• Bake in a 325 F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans, and cool on wire racks.
• For glaze, stir together powdered sugar and 2 teaspoons orange juice.
• Drizzle over cakes.
• If desired, top with rosemary sprigs.

Chocolate, Zucchini, Sweet Potato Cake

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup buttermilk
• 1 cup grated zucchini
• 1 cup grated sweet potato
• 1 cup dried cherries
• 3 tablespoons rum
• 1 cup pecans
• 1/2 cup chocolate chips
• 2 cups powdered sugar
• 2 teaspoons vanilla
• 1/4 cup cocoa
• 1 1/2 cups brown sugar
• 2 1/2 cups flour
• 1/2 cup rye flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3 eggs
• 1 cup vegetable oil
• 1/4 cup water

Directions

• Preheat oven to 350 F.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix Sue Bee® honey, oil and sugar; add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.
• Mix glaze and water and pour onto cake.

Honey Whole Wheat Oatmeal Cookies

Ingredients

• 3/4 cup Sue Bee® Honey
• 2 cups whole wheat flour
• 1 cup raisins
• 3 cups old fashioned oats
• 3 tablespoons milk
• 1 tablespoon pure vanilla extract
• 1 1/2 tablespoons molasses
• 2 large eggs
• 1 cup light butter
• 1 1/8 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons whole wheat flour
• 1/4-1/2 cup raw chopped nuts

Directions

• Mix all ingredients until well combined – except oats, raisins and nuts.
• Mix in oats, raisins, and nuts. Mix well.
• Drop onto lightly greased baking sheet using ice cream scoop.
• Bake at 325 F for 18-20 minutes.

Lemon Blueberry Cake and Hot Honey-butter Sauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups flour
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 1 cup fresh blueberries
• 2 teaspoons fresh lemon rind
• 2 tablespoons fresh lemon juice
• 3/4 cup milk
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup white sugar
• 1/2 cup butter
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 teaspoon lemon juice

Directions

• Preheat oven to 350 F.
• Cake Grease and flour a 8" square pan.
• Blend flour, nutmeg, salt and baking powder together.
• In a small bowl, mix milk, lemon juice and rind together.
• In a large bowl, cream butter with sugar.
• Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• Add flour mixture, alternating with milk mixture, remembering to blend lightly.
• Gently fold in blueberries.
• Pour into prepared pan and bake at 350 F for 50 minutes.
• Remove from pan and cool slightly.
• Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.

Hot Honey-Butter Sauce

• In small pan mix water and cornstarch blend well then gradually add Sue Bee® honey, butter and lemon juice.
• Boil over low heat, stirring occasionally.
• When ready sauce is thick and clear.
• Pour hot sauce over the warm cut cake and enjoy.

Honey Cookies

Ingredients

• 1 cup Sue Bee® Honey
• 2 eggs
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups flour

Directions

• Preheat oven to 350 F.
• Mix flour, soda and cinnamon.
• Add Sue Bee® honey, eggs and sugar & mix well.
• Drop by teaspoonful on ungreased cookie sheet.
• Bake 10 minutes.