Crunchy Peanut Butter and Oats Spread

Ingredients

• 1/2 cup Sue Bee® Honey
• 2/3 cup old fashioned oats
• 1 1/4 cups smooth peanut butter

Directions

• Toast oats by putting them on a cookie sheet, and baking at 350 F for about 15-20 minutes, stirring occasionally.
• Mix together toasted oats, peanut butter and Sue Bee® honey.
• Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.

Granola with Soya Flour

Ingredients

• 1 cup Sue Bee® Honey
• 5 cups rolled oats
• 1 1/2 teaspoons vanilla extract
• 1 cup vegetable oil
• 1 cup sunflower seed
• 1 cup slivered almond
• 1 cup raw cashew nuts
• 1/2 cup shredded coconut
• 1 cup dry milk
• 1/2 cup dark brown sugar
• 1 cup soya flour
• 1 1/2 cups wheat germ
• 1 1/2 cups sesame seeds
• 1 cup bran flakes
• 2 cups dark raisins

Directions

• Preheat oven to 250 F.
• In a large bowl, mix together all dry ingredients.
• In a small bowl, mix the Sue Bee® honey, oil and vanilla; add to the dry mix, folding it in with a wooden spoon.
• Spread this mixture onto the bottom of a large roasting pan; bake stirring occasionally, for 1 1/4 hours, or until light brown.
• Cool the baked granola, stirring it several times; when cooled, add the raisins.
• Place in tight, glass containers.

Teddy Bear Snack Mix

Ingredients

• 1/3 cup Sue Bee® Honey
• 2 cups ramen noodles
• 5 cups Golden Grahams cereal
• 3 cups bear shaped graham crackers
• 1 cup peanuts
• 1 cup raisins
• 1/2 teaspoon cinnamon
• 1/3 cup butter
• 1 teaspoon orange juice

Directions

• Preheat oven to 375 F.
• Discard seasoning package from ramen noodles.
• In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins.
• In a 4 cup glass measure, combine Sue Bee® honey, cinnamon, butter and orange juice.
• Heat in microwave until melted and well mixed.
• Pour this mixture over the cereal mixture.
• Toss to coat well.
• Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once.
• Remove from oven and cool.
• Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.

Date, Honey and Walnut Loaf

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup chopped dates
• 1/2 milk
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 2 cups plain flour
• 2 teaspoons vanilla
• 2 eggs
• 1/3 cup firmly packed brown sugar
• 1/3 cup butter
• 1/3 cup chopped walnuts

Directions

• In bowl, soak chopped dates in 1/2 cup boiling water; let cool.
• In large bowl, beat Sue Bee® honey, butter and sugar until fluffy.
• Beat in eggs, one at a time.
• Stir in date mixture and vanilla.
• Combine flour, baking powder, cinnamon, baking soda and ginger; stir in the date mixture alternately with milk, making 3 additions of dry ingredient and 2 of milk and adding walnuts with last addition.
• Pour into 4 – 5 cup loaf pan.
• Bake in 350 F for 1 hour or until tester comes out clean.
• Allow to cool in pan on rack for 10 minutes.
• Transfer to rack to cool.

Apricot Baklava

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup raisins
• 1/2 teaspoon vanilla
• 1/2 cup white sugar
• 1/4 cup water
• 1/2 cup water
• 3/4 cup unsalted butter
• 20 filo pastry
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1 cup cashews
• 1/2 teaspoon white wine
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• 1 1/2 cups dried apricots
• 1/4 cup apricot flavored white wine
• 1 teaspoon wine

Directions

• Warm 3/4 cup wine in saucepan and remove from heat.
• Add raisins and soak for 2 – 4 hours.
• Put apricots in saucepan and cover with water.
• Bring to boil and simmer for 40-45 minutes till very tender.
• Drain and reserve liquid if any left.
• Process apricots in food processor or mash till smooth.
• Put in large bowl.
• Add drained raisins, reserving the wine.
• Mix in white sugar, cinnamon, 1/2 tsp wine (from the raisins), vanilla and brown sugar.
• Allow to cool.
• Mix in cashews.
• Butter a 13 x 9 baking pan.
• Open filo sheets and cut to size of pan.
• Process one at a time keeping the rest covered.
• Brush butter on top of one sheet and place in pan.
• Repeat with 10 sheets one at a time and layer them in pan.
• Cover last sheet with apricot mixture.
• Cover with the next 10 filo sheets buttering each one as before.
• Slice through the top layers diagonally to create diamonds.
• Bake at 350 F for 40 – 45 minutes till brown on top.
• Put on rack to cool before adding syrup.

Syrup

• In saucepan mix Sue Bee® honey, water, nectar (reserved from apricots), sugar, vanilla and wine (from the raisins).
• Bring to boil and simmer for 5 minutes.
• Allow to cool completely.
• Drizzle on Baklava.
• Cover and cool for several hours.

Mini Honey Cheesecakes

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup ricotta cheese
• 1/3 cup caster sugar
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 lemon

Directions

• Beat Sue Bee® honey ricotta and sugar in a large mixing bowl until smooth and well-combined.
• Add the eggs one at a time, beating well as each egg is added.
• Blend in the cinnamon and the lemon rind.
• Spoon the mixture into eight lightly greased recesses in a muffin pan.
• Bake in a moderate oven 350 F for 20-25 minutes or until firm.
• Allow to cool and serve with a drizzle of extra honey, a dollop of cream or mascarpone, and berries.

Strawberry Chutney

Ingredients

• 1/8 cup Sue Bee® Honey
• 1/4 cup raisins
• 1/4 cup firmly packed brown sugar
• 1/4 cup fresh lemon juice
• 1/4 cup raspberry vinegar
• 2 cups fresh strawberries

Directions

• Combine Sue Bee® honey, raisins, brown sugar, lemon juice and raspberry vinegar in a saucepan; bring to a boil.
• Reduce heat to medium and cook 15 minutes or until slightly thick.
• Stir in strawberries.
• Reduce heat to low and simmer 10 minutes or until thick, stirring occasionally.

Honey Milk Balls

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup oats
• 1 cup powdered milk
• 1/2 cup peanut butter

Directions

• Mix all ingredients until evenly combined with clean hands. This will be sticky, but worth it!
• Form into 1-inch balls. Remember these are no bake!
• Serve immediately if able, but can be stored in an airtight container for later.

Grilled Nectarines With Bleu Cheese, Honey and Black Pepper

Ingredients

• 1/4 cup Sue Bee® Honey
• 6 large nectarines
• Canola oil
• 1/2 cup crumbled
• Fresh coarse ground black pepper

Directions

• Heat grill to high.
• Brush the cut sides of nectarines with oil.
• Grill cut side down until caramelized and brown, about 2 minutes.
• Turn nectarines over and grill for 1-2 minutes more, until the flesh is almost soft.
• Place the nectarines cut side up on a platter and divide the cheese among the cavities.
• Drizzle with Sue Bee® honey; grind fresh pepper over the top.
• Serve immediately.

Exotic Spice Cookies

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups all-purpose flour
• 1 teaspoon rose water
• 1 large egg
• 1/4 cup vegetable shortening
• 1/2 cup unsalted butter
• 1 cup dark brown sugar
• 3/4 cup crystallized ginger
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon ground coriander
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground cardamom
• 2 teaspoons baking soda
• 2 1/4 teaspoons ground ginger
• 3/4 cup turbinado sugar

Directions

• Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
• Mix in the crystallized ginger and set aside momentarily.
• In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
• Add the Sue Bee® honey, egg and rosewater; beat until blended.
• Stir in the flour mixture with a wooden spoon, mixing until just until blended.
• Cover and refrigerate 1 hour.
• Preheat oven to 350 F.
• Lightly spray 2 cookie sheets with nonstick cooking spray.
• Spoon the turbinado sugar in thick layer onto small plate.
• Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
• Place balls on prepared sheets, spacing 2 to 3 inches apart.
• Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
• Cool on sheets 1 minute.
• Carefully transfer cookies to wire racks; cool completely.

Flour-less Bittersweet Chocolate Cake

Ingredients

• 1/8 cup Sue Bee® Honey
• 8 ounces bittersweet chocolate
• 1/3 cup seedless raspberry preserves
• 1/3 cup heavy cream
• 4 ounces bittersweet chocolate
• 2 tablespoons granulated sugar
• 1/2 cup granulated sugar
• 6 large eggs
• 2 tablespoons cognac
• 1/2 cup unsalted butter
• 3 ounces milk chocolate

Directions

Cake

• Position a rack in the center of the oven and preheat to 350 F.
• Butter the bottom and sides of a 9-inch spring-form pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
• In a medium saucepan, combine the chocolate and butter.
• Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
• Gently whisk until smooth.
• Remove from the heat and stir in the cognac.
• Let cool.
• In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
• Stir in the melted chocolate mixture.
• In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
• Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
• One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
• Continue beating until the egg whites are stiff but not dry.
• Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not over mix.
• Pour the batter into the prepared pan.
• Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
• Transfer the pan to a wire rack and cool for 10 minutes.
• Using a small sharp knife, cut around the sides of the cake to loosen it.
• Release the pan side.
• Invert the cake onto a wire rack.
• Peel off the parchment paper and cool the cake completely.
• Wrap in plastic and refrigerate overnight.

Chocolate glaze

• Place the chocolate in a medium bowl.
• In a small saucepan, bring the heavy cream to a gentle boil.
• Using a wire whisk, stir in the Sue Bee® honey.
• Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
• Whisk the mixture until smooth.
• Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
• Assemble the cake.
• Remove the cake from the refrigerator and remove the plastic wrap from the cake.
• Place the cake on a wire rack set over a baking sheet.
• Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
• Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
• Drizzle the top of the glazed cake with the melted milk chocolate.
• Serve the cake immediately, or refrigerate.
• Bring the cake to room temperature before serving.

Honey Spice Cookies

Ingredients

1/4 cup Sue Bee® Honey

1 egg

3/4 cup butter

1/4 tsp ground cloves

1 1/2 tsp baking soda

1 tsp ground ginger

1 cup brown sugar

1/2 tsp salt

2 1/4 cups flour

1/2 tsp ground cinnamon

Directions

Preheat oven to 350 F.

Cream together brown sugar and butter.

Slowly add the Sue Bee® honey, then the egg; mix well.

Sift dry ingredients together and add to the creamed mixture.

Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.

Bake for 7 minutes.

Banana Split Smoothies

Ingredients

• 1/8 cup Sue Bee® Honey
• 2 medium ripe bananas
• 1 (8 ounce) can crushed pineapple
• 1 1/2 cups milk
• 1/2 cup unsweetened sliced fresh strawberries
• 5 ice cubes
• whipped topping
• chocolate syrup
• maraschino cherry

Directions

• In a blender, combine the Sue Bee® honey, bananas, crushed pineapple, milk and strawberries; cover and process until smooth.
• Gradually add ice, blending until slushy.
• Pour into chilled glasses. Garnish with whipped topping, chocolate syrup and cherries.

Chocolate Rice Krispies Cake

Ingredients

• 3/4 cup Sue Bee® Honey
• 1 cup peanut butter
• 1 teaspoon vanilla
• 3 cups Rice Krispies
• 1 cup chocolate chips
• 1 cup salted peanuts

Directions

• Combine Sue BeehHoney and peanut butter in saucepan and heat to boiling, stirring constantly.
• Remove from heat and add vanilla.
• Stir in Rice Krispies, chocolate chips and peanuts.
• Press into a greased 9×12-inch pan.

Cranberry Wheat-Free Muffins

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups cranberries
• 1/2 teaspoon vanilla extract
• 3 eggs

Directions

• Preheat oven to 325 F.
• Line muffin tin with large baking cups.
• Combine the almond flour, baking soda, salt and cinnamon in a bowl.
• Combine Sue Bee® honey, vanilla and eggs, in another bowl, then stir cranberries into this mixture.
• Add the dry ingredients to the wet and mix well.
• Evenly fill each baking cut with the batter.
• Bake for 18 to 20 minutes.

Tahini Cookies

Ingredients

• 3 cups Sue Bee® Honey
• 2 cups tahini
• 1 tablespoon salt
• 3 cups sunflower seeds
• 8 cups oatmeal

Directions

• Combine oatmeal, sunflower seeds, and salt. Mix with remaining ingredients.
• Form crab cake-like patties and place on a greased pan.
• Bake about 10 minutes, or until brown around the edges and soft in the center.

Chocolate Wine Truffles

Ingredients

• 1/4 cup Sue Bee® Honey
• 6 ounces semi-sweet chocolate chips
• 2 1/2 cups finely crushed vanilla wafers
• 2 cups ground walnuts
• 1/3 cup sweet red wine
• Granulated sugar

Directions

• Heat the chocolate chips and Sue Bee® honey in a 3 qt saucepan on low heat; stir constantly until chocolate is melted.
• Remove from the heat.
• Stir in wafers, nuts and wine.
• Shape mixture into 1 inch balls and roll in sugar.
• Store truffles in tightly covered cookie jar or metal can.
• Let stand for several days to blend the flavors.
• Flavor improves with age up to 4 weeks.
• Mix all ingredients except sugar.
• Continue to shape balls and roll in sugar.

Banana-Strawberry Tofu Sherbet

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup whole wheat flour
• 1/2 cup walnuts
• 1/2 cup raisins
• 3/4 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 large eggs
• 3/4 teaspoon baking powder
• 1/2 cup brown sugar
• 1/2 cup canola oil
• 3 1/2 cups whole oats
• 1/4 cup chocolate chips

Directions

• In a large bowl, sift together flour, sugar, cinnamon, salt and baking powder; set aside.
• In a second bowl, add Sue Bee® honey, shortening, eggs, vanilla and mix in the oats by hand.
• Incorporate the dry ingredients, plus raisins, nuts and chocolate, mixing thoroughly.
• Roll a tablespoon of cookie dough for each cookie, flatting gently with a fork on a non-greased cookie sheet.
• Preheat oven to 350 F and bake for 10- 15 minutes or until golden brown.
• Allow cookies to cool before removing them from the sheet.

Lebanese Cookies

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/3 cup cooking oil
• 1/2 cup water
• 3/4 cup sugar
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon orange juice
• 1/3 cup sugar
• 1/2 cup butter
• 1/3 cup finely chopped walnuts

Directions

• Preheat oven to 350 F.
• In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
• Add orange juice, baking powder and baking soda, mix well.
• Gradually add flour to make a soft dough.
• With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
• Cool about 2 minutes and remove to a wire rack.
• In a saucepan, combine the Sue Bee® honey, sugar and water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
• Dip the cooled cookies into the warm syrup.
• Sprinkle immediately with the finely chopped walnuts.
• Return to wire rack to set.

No-Bake Peanut Butter Candy

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup powdered milk
• 1/2 cup peanut butter

Directions

• Melt peanut butter and Sue Bee® honey in the microwave on high for 40 seconds.
• Mix in dry milk.
• Flatten onto waxed paper or foil.
• Cut into squares.
• Refrigerate.