Honey-Cinnamon Cookies

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup unsalted butter
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups flour
• 1 egg
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon

Directions

• Preheat oven to 375 F.
• In a medium bowl, beat the Sue Bee® honey, butter, brown sugar and egg on medium speed, scraping bowl constantly until smooth.
• In another bowl, thoroughly combine the flour, baking soda, salt and cinnamon; then add this to the honey mixture.
• Mix only until just combined.
• The dough will feel almost liquid.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake until just set and light brown around the edges (surfaces of cookies will appear shiny), 7-9 minutes.
• As soon as cookies come out of oven, sprinkle some of the cinnamon-sugar topping over the cookies.
• Let stand 3 minutes before removing cookies to wire rack to cool.

Pear Cake With Lemon-Honey Cream Cheese Frosting

Ingredients

• 3/4 cup Sue Bee® Honey
• 2 teaspoons grated lemons
• 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 1/2 cup butter
• 2 (8 ounce) packages cream cheese
• 1/2 cup walnuts
• 3 cups coarsely grated peeled bosc pears
• 1 1/2 teaspoons vanilla extract
• 1/3 cup whole milk
• 2 large eggs
• 3/4 cup vegetable oil
• 3/4 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 1/2 cups sugar
• 2 cups flour

Directions

• Preheat oven to 325 F.
• Butter and flour two 9-inch cake pans with 1 1/2 inch high sides.
• Whisk flour, sugar, baking soda, salt and spices in large bowl.
• Make well in center of flour mixture.
• Add oil, eggs, milk and vanilla; Whisk just until evenly moistened.
• Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes.
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy.
• Add Sue Bee® honey and beat until smooth.
• If frosting is very soft, chill until firm enough to spread.
• Place 1 cake layer, flat side up on a platter.
• Spread 1 cup frosting on cake.
• Top with second layer with flat side down.
• Spread remaining frosting over top and sides of cake.

Honey Mustard Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 2/3 cup low-fat mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon white vinegar
• 1/8 teaspoon paprika
• 1 pinch salt

Directions

• Combine all ingredients in a mixing bowl and mix well.
• Cover and chill before serving.

Bacon and Cheese Salad with Honey Dressing

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 tablespoon celery seed
• 1 cup vegetable oil
• 2 tablespoons lemon juice
• 6 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1 teaspoon dry mustard
• 2/3 cup sugar
• bacon
• cheddar cheese
• romaine lettuce

Directions

• Mix Sue Bee® honey, celery seed, oil, lemon juice, vinegar, salt, dry mustard and sugar; refrigerate overnight.
• Add the shredded cheese and bacon bits to the romaine lettuce and toss.
• Top with the salad dressing.

The Fantabulous Whole Wheat Carrot Cake

Ingredients

• 3/4 cup Sue Bee® Honey
• 2 cups white whole wheat flour
• 1 cup unsweetened crushed canned pineapple
• 2 cups grated carrots
• 4 eggs
• 3/4 cup oil
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 cup chopped walnuts

Directions

• Combine dry ingredients.
• Add Sue Bee® honey, oil and eggs; mix well.
• Stir in remaining 3 ingredients.
• Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 F.
• Cool in pans several minutes, then remove from pans and cool completely on wire rack.

Cocoa Honey Cake

Ingredients

• 2/3 cup Sue Bee® Honey
• 1 1/2 cups flour
• 1/4 cup apple juice
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup sugar
• 1 pinch nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon sliced almonds

Directions

• Preheat oven to 325 F, and lightly grease 8 x 4 loaf pan. Line the bottom of the pan with greased parchment paper.
• Whisk flour with cocoa powder, baking powder, baking soda, cinnamon, ginger, and nutmeg.
• Place beaten eggs in another bowl, and add Sue Bee® honey and sugar, beating until smooth and light in color. Gradually beat in oil until blended. Stir the egg mixture into the flour mixture alternating with juice (or water).
• Pour the batter into the prepared pan, and top with sliced almonds.
• Bake 50 minutes, or until pick comes out clean after inserting in center of the cake.
• Cool 15 minutes, then turn out onto rack and peel off paper.
• Wrap in plastic when completely cool, then in foil.

No Bake Granola Balls

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups rolled oats
• 1/2 cup unsweetened dried shredded coconut
• 1/2 cup crunchy peanut butter
• 1/4 cup packed brown sugar
• 1/4 cup chopped mixed nut
• 1/8 cup raisins
• 1/8 cup dried cranberries

Directions

• Preheat the oven to 350 F.
• Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
• Meanwhile, combine the Sue Bee® honey peanut butter and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted.
• Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes.
• Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving as we like them a little gooey.

Pumpkin Pudding with Sue Bee® Honey Pecan Sauce

Ingredients

• 3/4 cup Sue Bee® Honey
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups canned pumpkin
• 1 cup evaporated skim milk
• 6 egg whites
• 1/3 cup Sue Bee® Honey
• 1/2 cup pecan halves
• 1/2 teaspoon rum flavoring

Directions

PUDDING

• Preheat oven to 350 F.
• In medium bowl, combine Sue Bee® honey, pumpkin pie spice, canned pumpkin, skim milk and evaporated milk; blend well.
• Beat egg whites to stiff peaks and fold into pumpkin mixture.
• Pour into 6 1-cup souffle dishes or oven-safe molds sprayed with nonstick cooking spray.
• Place in 9×12-inch baking dish; fill with hot water almost to top of souffle dishes.
• Bake 45-50 minutes or until knife inserted in center comes out clean.
• Unmold warm pudding onto dessert plates.

PECAN SAUCE

• Mix 1/3 cup Sue Bee® honey and pecan halves.
• Stir in rum flavoring.
• Spoon over warm pudding.
• Garnish with lemon curls and mint leaves, if desired.

Chinese Chicken Bites With Dipping Sauce

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 lb ground chicken
• 2 scallions
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• 3 tablespoons hoisin sauce
• 1 cup hot water
• Peanut oil
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2-1 teaspoon sesame oil
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1/2 cup flour
• 4 scallions
• 1 tablespoon flour

Directions

• Combine ingredients-chicken through pepper- and mix well.
• Pour peanut oil in a heavy skillet. Heat to medium high heat.
• Drop chicken mixture by teaspoonfuls into hot oil.
• Reduce heat to medium-low and fry the chicken bites for 5 to 6 minutes or until golden brown, turning once. Drain on paper towels and serve immediately.
• In a small saucepan, saute scallions in the sesame oil for 2 to 3 minutes.
• Add the rest of the ingredients and simmer until flavors are incorporated.
• Simmer for about 5 to 10 minutes.
• Sprinkle in the flour and stir well. Adjust seasonings to taste. If the mixture is too thick, add a little hot water to make desired consistency.

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 until very well blended.
• Lift cover and add the Sue Bee® honey; process until the mixture tightens up and becomes solid.
• Put into a container and refrigerate.

Toffee Apple and Honey Trifle

Ingredients

• 1/3 cup Sue Bee® Honey
• 2 loaves pound cake
• 6 apples
• 1/4 cup butter
• 1 teaspoon cinnamon
• 2 cups whipping cream
• 14 ounces cream cheese
• 1 box vanilla instant pudding mix
• 1 bag Hershey Skor English toffee bits

Directions

• Prepare the various layers of the trifle so they are all ready to assemble together.
• Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
• Saute the apples in the butter until soft.
• Add the cinnamon and mix well to coat all the apple slices.
• In the bowl of an electric mixer, combine the Sue Bee® honey whipping cream, cream cheese and vanilla pudding.
• Toss the English toffee bits into the food processor and whirl until finely chopped.
• Now assemble the trifle in a large clear bowl with straight sides.
• This makes a large quantity so you may have up to three layers.
• First lay down a layer of cake cubes Then cover with the sauteed apples.
• Then cover with a generous layer of whipped cream.
• Then sprinkle with a layer of ground English toffee bits.
• Repeat the layers until all the ingredients have been used up, ending in a layer of English toffee bits.

Pineapple Banana Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup butter
• 1 1/2 teaspoons baking soda
• 3 teaspoons cinnamon
• 1 cup walnuts
• 4 1/2 cups flour
• 1 (20 ounce) can crushed pineapple
• 4 ripe bananas
• 1 tablespoon vanilla extract
• 3 eggs
• 2 2/3 cups sugar
• 1/2 teaspoon salt

Directions

• Preheat oven to 350 F and grease 3 (8x5x3 inch) large loaf pans.
• In a large bowl, beat the butter with sugar and Sue Bee® honey; then beat in eggs and vanilla. Mix well.
• Stir in the bananas and the pineapple (with the juice). Then add flour, walnuts, cinnamon, baking soda and salt until moistened.
• Pour into prepared loaf pans and bake for 1 hour or until toothpick inserted in the center of bread comes out clean.
• Allow to cool for at least ten minutes before removing from pan.

Honey Graham Muffins

Ingredients

• 1/8 cup Sue Bee® Honey
• 3 cups crushed honey graham crackers
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 cup skim milk
• 2 egg whites
• 1 dash cinnamon

Directions

• Preheat oven to 400 F.
• Place cupcake liners in muffin pan and set aside.
• In a medium mixing bowl combine crackers, sugar and baking powder.
• In a separate bowl lightly beat Sue Bee® honey, milk, egg whites and cinnamon.
• Add the milk mixture to the cracker mixture and stir just until moistened.
• Spoon batter into muffin pan and bake for about 15 minutes.
• Let stand 5 minutes; remove from pan.

Baked Apricots With Honey (Albaricoques Al Horno Con Miel)

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 tablespoon butter
• 4 apricots
• 4 tablespoons slivered almonds
• 1 pinch ground ginger
• vanilla ice cream

Directions

• Preheat oven to 400 F.
• Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer.
• Arrange the apricots in the dish, cut side up.
• Sprinkle the apricots with the almonds and drizzle the Sue Bee® honey over the top.
• Dust with the ginger.
• Bake for 12-15 minutes, until the apricots are tender and the almonds golden.
• Remove from the oven and serve at once, with ice cream on the side, if you want.

Caramel Squares

Ingredients

• 1/8 cup Sue Bee® Honey
• 3 1/2 ounces butter
• 1 teaspoon vanilla essence
• 1 (14 ounce) can sweetened condensed milk
• 3 ounces brown sugar
• 4 1/2 ounces butter
• 3 ounces plain flour
• 2 ounces cornflour
• 3 tablespoons sugar
• 8 ounces chocolate

Directions

• Preheat oven to 350 F.
• To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
• Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
• Press into a greased and lined 7×11 shallow cake tin and bake for 25 minutes or until firm.
• To make the filling, place the butter, brown sugar and Sue Bee® honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
• Bring to the boil and simmer for 7 minutes.
• Beat in the sweetened condensed milk and vanilla essence.
• Pour the filling over the base and bake for 20 minutes longer.
• Set aside to cool completely.
• Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
• Store at room temperature in a cookie tin or airtight container.

Thai Barbecue Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/2 tablespoons Dijon mustard
• 10 tablespoons soy sauce
• 1 ounce fresh cilantro
• 1/2 tablespoon sesame oil
• 2 1/2 ounces fresh lemongrass
• 3 ounces brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup Worcestershire sauce
• 1/2 cup hoisin sauce
• 1 cup plum sauce
• 1/4 cup balsamic vinegar
• 5 ounces tomato juice
• 1 teaspoon garlic and red chile paste
• 1 cup orange juice
• 1 1/2 ounces fresh ginger
• 1 cup onion
• 1/2 teaspoon paprika

Directions

• Heat the sesame oil and cook onion.
• Add ginger and cook 5 minutes.
• Add remaining ingredients and cook 20 minutes.
• Strain and cook another 20 minutes.

Honey Oatmeal Cake

Ingredients

• 1 1/2 cups Sue Bee® Honey
• 1 1/4 cups boiling water
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 3/4 cups whole wheat flour
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup butter
• 1 cup rolled oat
• 1/4 teaspoon ground ginger

Directions

• Preheat oven to 350 F.
• Spray a 13×9 inch non-stick cake pan with cooking spray.
• Pour boiling water over oats and 1/2 cup butter and allow to rest for 20 minutes.
• Mix together the Sue Bee® honey, eggs and vanilla.
• Add to oatmeal mixture.
• Combine flour, baking soda, salt and spices.
• Add to other ingredients.
• Bake for 30 to 40 minutes.
• Allow to cool completely in pan.

Apple Honey Bars

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups all-purpose flour
• 1 cup chunky applesauce
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 golden delicious apple

Directions

• Preheat oven to 350 F.
• Grease 13×9 baking pan with non-stick cooking spray.
• In medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
• Set aside.
• In large bowl, using wire whisk, beat Sue Bee® honey, butter, egg and vanilla until well blended, 1 minute.
• Stir in applesauce until just blended.
• Stir in flour mixture until just blended.
• Stir in apples.
• Spread batter evenly in pan.
• Bake 30 minutes or until edges begin to pull from sides of pan.
• Transfer pan to wire rack; cool completely.

Honey Bee Cookies

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup margarine
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

• Heat oven to 375 F.
• Beat Sue Bee® honey, margarine, brown sugar and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth. Stir in remaining ingredients.
• Drop dough by teaspoonfuls onto an ungreased cookie sheet.
• Bake until set and light brown around edges (surface of cookies will appear shiny), 7-9 minutes.
• Let stand 3-5 minutes before removing from cookie sheet.

Honey Baked Apples

Ingredients

• 1/2 cup Sue Bee® Honey
• 6 ounces dried apricots
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground coriander
• 1 cup white wine
• 3 large baking apples
• 1 lemon, juice and zest of
• 1/2 cup cashews
• 1 tablespoon butter
• 1/3 cup golden raisin
• 1/2 teaspoon ground coriander
• 2 tablespoons sugar
• 1 cup white wine
• Creme fraiche

Directions

• Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes.
• Add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted.
• Stir in lemon zest and cashews and cool completely.
• Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length.
• As each apple is peeled and cored, rub with reserved lemon juice to discourage discoloration. Place apples, rounded side down, in glass baking dish just large enough to hold them in one layer.
• Evenly distribute apricot filling among the 6 apple halves, mounding slightly at middle.
• Preheat oven to 350 F.
• In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over.
• Remove from heat and spoon over apples.
• Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving