Honey-Ginger Baked Beets

Ingredients

• 1/4 cup Sue Bee® Honey
• 8 medium beets
• 3 tablespoons butter
• 1/2 teaspoon ground ginger
• salt and pepper

Directions

• Scrub beets but do not peel.
• Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
• When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
• Pre-heat oven to 350 F.
• In small saucepan, melt butter and mix in Sue Bee® honey and ginger. Season with salt and pepper and pour over beets.
• Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.

Rosemary Pork Chops

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 pork chops
• 1 Tablespoon rosemary
• 1 teaspoon pepper
• 1 teaspoon sage
• 1 teaspoon salt
• 1 cup apple juice
• 1/2 cup cranberry juice
• 1/4 cup lemon juice

Directions

• Mix together all ingredients except chops.
• Place chops in a shallow pan and pour marinade over them.
• Cover and marinate in the refrigerator for 2 to 24 hours.
• Grill until done.

Sweet Potato Muffins

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup mashed sweet potato
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups all-purpose flour
• 2 tablespoons unsalted butter
• 2/3 cup milk
• 2 large eggs
• 12 pecan halves

Directions

• In a large bowl beat together Sue Bee® honey, sweet potato, eggs, milk and butter until it is creamy.
• Combine the flour, baking powder, salt and cinnamon.
• Add dry ingredients to sweet potato mixture. Just mix until combined.
• Fill 12 well-greased muffin cups 2/3 full.
• Put a pecan half on top of each muffin.
• Bake at 400 F for 20 minutes.

Almond Chocolate Cake with Ganache

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups flour
• 8 ounces bittersweet chocolate
• 1 cup buttermilk
• 4 ounces bittersweet chocolate
• 2 large eggs
• 13 tablespoons sugar
• 4 tablespoons unsalted butter
• 1 cup blanched almond
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 8 ounces heavy cream

Directions

• Heat oven to 350 F; grease and flour a 9×13 pan.
• Sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
• With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
• Slowly add the sugar, about 2 tablespoons at a time.
• When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
• Add the eggs one at a time, beating for 10 seconds between each addition.
• Add the melted chocolate and Sue Bee® honey and beat for a few seconds until smooth.
• With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
• Beat with an electric mixer on low speed until the mixture looks smooth.
• Transfer the batter to the prepared pan and smooth the top.
• Bake for about 30 minutes or until a cake tester comes out clean.
• Cool the cake on a wire rack.
• Frost the top of the cake only with the ganache while the cake is still warm.
• Serve at room temperature.

Ganache

• Heat the cream on the stove until just under a boil.
• Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
• Stir until the chocolate is all melted and thoroughly combined into the cream.

Southwestern Grilled Pork Tenderloin

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 pork tenderloins
• 1 tablespoon oil
• 1 tablespoon chili powder
• 1 1/2 teaspoom oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder

Directions

• Mix all seasonings in a small bowl.
• Stir in oil and Sue Bee® honey.
• Rub mixture into tenderloins on both sides.
• Cover and refrigerate 2 to 24 hours.
• Grill for about 15 to 20 minutes or until done.

Whole Wheat Honey Dinner Rolls

Ingredients

• 1/8 cup Sue Bee® honey
• 1/2 cup low-fat plain yogurt
• 1/4 cup skim milk
• 4 tbsp soft margarine
• 1/4 cup egg substitute
• 2 cups bread flour
• 1 cup whole wheat flour
• 1 tsp salt
• 1 1/2 tsp active dry yeast

Directions

• Mix Sue Bee® honey, milk, yogurt and margarine in a small mixing bowl, heat in microwave for 1 minute. Stir until the butter is melted.
• Place ingredients into bread machine and select the dough cycle.
• When the cycle is finished, shape dough into equally sized rolls.
• Place in lightly greased muffin pans. You can also use a cookie sheet, but in the muffin pans they keep their shape better.
• Cover the rolls with a damp dish towel or cloth and let rise for about a half hour. Placing them to rise on the stove top while preheating the oven will help them rise.
• Bake at 350 F for 15-20 minutes or until golden brown.
• Serve while warm for best taste.

Fluffy Pumpkin-Honey Frosting

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 (8 ounce) packages cream cheese
• 2 cups icing sugar
• 1/3 cup canned pumpkin puree
• 1/4 cup pumpkin puree
• 1/8-1/4 teaspoon allspice
• 1 cup whipping cream

Directions

• In a medium bowl beat cream cheese with icing sugar, 1/3 cup plus 1/4 cup pumpkin puree, Sue Bee® honey and allspice until light and fluffy – about 3-4 minutes.
• In another bowl beat the whipping cream until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture in 2 additions.
• Refrigerate any unused frosting, also refrigerate cake after frosting.

Honey-Glazed Pea Pods and Carrots

Ingredients

• 2 tablespoons Sue Bee® Honey
• 3/4 cup water
• 2 cups carrots
• 8 ounces fresh pea pods
• 3 tablespoons butter
• 1/2 teaspoon cornstarch

Directions

• In 2-quart saucepan bring water to a full boil.
• Add carrots, cover; cook over medium heat until carrots are crisply tender – about 10 to 12 minutes.
• Add pea pods; continue cooking until pea pods are crisply tender – about 1 to 2 minutes.
• Drain; set aside.
• In same pan melt butter; stir in cornstarch.
• Add carrots, pea pods and Sue Bee® honey.
• Cook over medium heat, stirring occasionally, until heated through – about 2 to 3 minutes.

Spiced Pears

Ingredients

• 1 cup Sue Bee® Honey
• 2 cups water
• 1 cup cider vinegar
• 2 cinnamon sticks
• 2 teaspoons whole cloves
• 10 large ripe bartlett pears

Directions

• Combine all ingredients except pears in a large stainless steal or enameled coated pot.
• Bring to boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Peel pears thinly.
• slice in half lengthwise leaving stem on one half.
• Remove core with a sharp paring knife.
• Gently place pears in the pot of warm liquid.
• Cover and poach for 30 minutes.
• If pears rise above liquid, gently stir them back down to evenly flavor.
• When tender, allow to cool in the liquid.
• Place pears, with their liquid, cloves and cinnamon sticks in well washed jars.
• Cover and refrigerate.
• Allow to stand a few days before serving.

Potato Salad – Tuscan Style

Ingredients

• 1 tablespoon Sue Bee® Honey
• 2 lbs baby red potatoes
• 2 tablespoons chopped fresh flat-leaf Italian parsley
• 3/4 cup extra virgin olive oil
• 1 tablespoon grainy dijon-style mustard
• 3 cloves garlic
• 1/4 cup balsamic vinegar
• 1/2 cup thinly sliced red onion
• 1/2 cup sliced roasted red pepper
• 3/4 cup pitted kalamata olive
• salt and pepper salt and pepper

Directions

• Cook potatoes in salted water until tender, drain.
• In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and Sue Bee® honey to a blender or food processor and process until combined.
• Gradually add oil with blender/processor running until combined.
• Add parsley, salt and pepper to taste.
• Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.

Balsamic-Honey Roasted Vegetables

Ingredients

• 1/3 cup Sue Bee® Honey
• 5 large carrots
• fresh ground black pepper fresh ground black pepper
• 1/2 teaspoon salt
• 2 teaspoons fresh rosemary
• 1 teaspoon garlic powder
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 3 stalks celery
• 6 garlic cloves
• 3 yellow beets
• 1 large parsnip
• 4 turnips
• 1 large rutabaga
• 1 large yam
• 2-3 small boiling potatoes

Directions

• Preheat oven to 375 F.
• Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
• Toss ingredients in a deep baking dish.
• Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
• Toss vegetables and turn heat up to 400 F. Roast until vegetables are browned and caramelized – 15-20 minutes.
• Serve hot or at room temperature

Raspberry Sorbet

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup water
• 3 cups raspberries
• 2 tablespoons lime juice

Directions

• Boil Sue Bee® honey and water together over medium heat about 1 minute.
• Stir all ingredients together and pour into a 9-by-9-inch metal pan.
• Cover with foil and freeze at least 3 hours or until frozen.
• To serve, scrape across top with a spoon to create desired texture.

Pineapple, Honeydew, and Mango With Ginger and Fresh Herbs

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 tablespoon minced red bell pepper
• 1 tablespoon minced crystallized ginger
• 1 tablespoon thinly sliced fresh cilantro
• 2 cups diced peeled fresh pineapple
• 2 tablespoons fresh lime juice
• 2 tablespoons thinly sliced fresh basil
• 1 cup diced peeled pitted mango
• 1 cup diced seeded peeled honeydew melon
• 1 tablespoon sesame seed

Directions

• Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wine glasses and sprinkle with sesame seeds.

Mushroom Bourguignonne in a Whole Pumpkin

Ingredients

• 1-2 tablespoon Sue Bee® Honey
• 5-6 lbs pumpkin
• fresh ground black pepper fresh ground black pepper
• 2 tablespoons balsamic vinegar
• 3 tablespoons dry sherry
• 1/2 teaspoon dried rosemary
• 2-3 vegetable bouillon cubes
• 1/4 cup soy sauce
• 2-2 1/2 cups dry red wine
• 1/4 cup white flour
• 1/4 cup sliced celery
• 1 lb button mushroom
• 1-2 tablespoon water
• 2 large yellow onions
• 5 garlic cloves

Directions

• Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350 F for 15 to 20 minutes to soften it.
• Remove and discard the seeds, and use a large spoon to scrape out the strings.
• In a large skillet, saute onions in water for a few minutes.
• Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
• Preheat the oven to 350 F.
• Pour the stew into the pumpkin and place it in a large, shallow dish (a baking dish or pie plate) and put the top of the pumpkin on.
• Bake until the pumpkin is very soft, about 1 hour.
• While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
• To serve, spoon out some stew and scrape out some of the pumpkin onto each plate.

Kohlrabi for the Novice

Ingredients

• 2 tablespoons Sue Bee® Honey
• 4 kohlrabi
• 1/2 cup carrot
• 2 tablespoons pecans
• 2 tablespoons lemon juice
• 1/4 teaspoon lemon zest
• 1 tablespoon chives
• 1 tablespoon unsalted butter

Directions

• Bring a large saucepan of water to a boil over medium-high heat.
• Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
• Meanwhile, combine Sue Bee® honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
• Drain vegetables and place in a serving bowl.
• Top with the honey mixture and butter, stirring to combine.
• Serve immediately.
• To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.

Spicy Screamin Szechuan Stir Fry

Ingredients

• 2 tablespoons Sue Bee® Honey
• 12 ounces seitan
• 1/2 cup sliced water chestnuts
• 1/4 cup bamboo shoot
• 3 stalks celery
• 1 large red bell pepper
• 1 large yellow bell pepper
• 3/4 cup carrot
• 1 1/2 cups broccoli florets
• 1 1/2 cups straw mushrooms
• 2 tablespoons peanut oil
• 6 scallions
• 3 teaspoons minced garlic
• 1 red chile
• 1/2 teaspoon sesame oil
• 1 1/2 teaspoons hot chili oil
• 3-6 tablespoons water
• 2 red chilies
• 2 yellow chili peppers
• 6 tablespoons soy sauce
• 3-4 tablespoons garlic and red chile paste
• 2 tablespoons rice wine vinegar
• 1 tablespoon sherry wine
• 1 tablespoon cider vinegar
• 3-4 teaspoons szechuan seasoning
• 1/2 teaspoon ginger
• cayenne cayenne
• 1-3 teaspoon minced garlic
• 1 yellow chili pepper

Directions

• Mix together the Sue Bee® honey, diced chilies, soy sauce, chili garlic paste and vinegars until well blended.
• Add the szechuan seasoning, ginger, cayenne, and garlic.
• Stir to mix.
• add the oils, mix, and then water down to desired spiciness.
• Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
• Shake or turn occasionally to ensure even flavor distribution.
• Heat the oil in your wok.
• Add scallions, garlic, and chilies and stir fry to season.
• Add the marinated chicken and about 1/3 of the sauce.
• Saute on high heat for 5-10 minutes.
• Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
• Add 1/3 more of the marinade sauce.
• Add broccoli, bamboo shoots, mushrooms and bell peppers.
• Saute for 3-5 minutes.
• If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stir fry for an additional 1-3 minutes after adding.
• Serve over hot whole wheat spaghetti or brown rice.

Sweet Pasta for Dinner or Dessert

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 pint half-and-half
• 1 lemon
• 1 orange
• 1 pinch kosher salt
• 12 ounces linguine
• 1 tablespoon lemon juice
• 3 ounces semisweet chocolate
• 1/4 cup hazelnuts

Directions

• Bring a large pot of salted water to a boil over high heat.
• In a large, heavy skillet heat the Sue Bee® honey, cream, zests and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
• Meanwhile, add the pasta to the pot of boiling water and cook until tender, stirring occasionally for 2-3 minutes.
• Drain the pasta and it to the skillet with the cream sauce.
• Add the lemon juice and stir to combine.
• Place the pasta in serving dishes. Shave chocolate directly on top pasta (use a vegetable peeler) and sprinkle with hazelnuts, if desired.

Chiffon Honey Cake

Ingredients

• 1 1/2 cups Sue Bee® Honey
• 4 eggs
• 1 cup sugar
• 1 cup oil
• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup coffee

Directions

• Beat the eggs well, add sugar and beat at high speed until light & creamy.
• Add oil and Sue Bee® honey, beating at medium speed until well blended.
• Combine dry ingredients and add to mixture alternately with coffee.
• Pour into an ungreased 10" tube pan.
• Bake at 350 F for 15 minutes, then reduce heat to 325 F and bake for one hour longer.
• When cake is done, invert and cool completely before removing from pan.
• If it sticks before removing pan, run a knife around the edges to loosen.

Trail Mix Cookies

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup shortening
• 1/4 cup sesame seed
• 1/3 cup flax seed
• 3/4 cup sunflower seed
• 1 cup slivered almond
• 3/4 cup chopped dried apricot
• 3/4 cup dried cranberries
• 1 1/2 cups rolled oats
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup wheat germ
• 1 1/3 cups all-purpose flour
• 2 eggs
• 1 cup packed brown sugar
• 3/4 cup chocolate chips

Directions

• Preheat the oven to 375 F.
• Cream the Sue Bee® honey, shortening, brown sugar and eggs together.
• Combine the flour, wheat germ, baking soda and salt.
• Add to the creamed mixture gradually and beat until blended.
• Stir in the oats, fruits, nuts, seeds and chocolate chips.
• Mix well.
• Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
• Bake for 10-15 minutes or until golden.
• Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.

Passover Baklava Cake

Ingredients

• 1/4 cup Sue Bee® Honey
• cooking spray
• 1 tablespoon fresh lemon juice
• 3 tablespoons water
• 1/3 cup orange juice
• 2/3 cup sugar
• syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons orange juice
• 1 1/2 cups chopped hazelnuts
• 1/2 cup chopped walnuts
• 1/2 cup matzo meal
• 2 large eggs
• 3 large egg whites
• 2 tablespoons oil
• 1/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 dash cinnamon

Directions

• Preheat oven to 350 F; spray a round cake pan with cooking spray.
• Add sugars, oil, eggs and egg whites to a large mixing bowl.
• Beat at medium until blended.
• Stir in matzoh cake meal and next 5 ingredients and beat until well blended.
• Pour into cake pan and bake for 35 minutes.
• Cool completely on a wire rack.
• Combine syrup ingredients in a saucepan and bring to a boil.
• Lower to simmer and cook 25 minutes until thick.
• Cool completely.
• Pierce top of cake with a fork, pour syrup on top.
• Cover and chill overnight.