Summer Peach Mousse

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 package peach Jello
• 1 cup boiling water
• 3 medium ripe peaches
• 1/4 teaspoon almond extract
• 1 cup whipped topping
• fresh mint

Directions

• Place Jello and water in a large mixing bowl and stir to dissolve.
• Place Sue Bee® honey, peaches and almond extract in a food processor or blender and process until smooth.
• Add to Jello and stir to combine.
• Cover and refrigerate 1 1/2 hours or until the mixture is the consistency of syrup.
• Beat the mixture on high speed 5 minutes or until doubled in bulk.
• Gently fold in whipped topping.
• Spoon into stemmed wine glasses and refrigerate at least one hour.
• Garnish with your choice of toppings if desired.

New Zealand Birdseed Bar

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup sesame seed
• 1 cup sunflower seed
• 1 cup coconut
• 1 cup nuts
• 1 cup sultana
• 1 stick of butter
• 1/2 cup sugar

Directions

• Roast first sesame seed, sunflower seed, coconut and nuts in oven until nicely browned.
• Add sultanas.
• In a pot melt Sue Bee® honey, butter and sugar.
• Mix into dry ingredients.
• Press into a tray and cut when cooled.

Strawberry Pastries with Lemon Cream

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 frozen puff pastry shells
• 1 tablespoon sugar
• 4 teaspoons lemon juice
• 2 cups plain low-fat yogurt
• 4 cups strawberries
• 3/4 teaspoon lemon zest

Directions

• Bake puff pastry shells according to package directions.
• Blend Sue Bee® honey, sugar, lemon juice and yogurt in a mixing bowl.
• Just before serving, spoon strawberries into baked puff pastry shells.
• Top with lemon/yogurt mix and fresh lemon zest.

Soft Honey Cookies

Ingredients

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

Directions

• Combine all ingredients, kneading well.
• Refrigerate dough for 3-4 hours.
• Preheat oven to 350 F.
• Form dough into balls; if dough sticks, moisten your palms with a bit of water as needed. Place balls on greased cookie sheets.
• Bake at 350 F for 12-15 minutes or until cookie bottoms are brown. Do not overbake.

Raspberry Lemonade Sorbet

Ingredients

• 1/4 cup Sue Bee® Honey
• 12 ounces frozen raspberry-lemonade concentrate
• 1 3/4 cups cold water
• 3/4 cup raspberries

Directions

• Combine all ingredients in a blender and process on high speed until creamy and smooth.
• Pour mixture into 8" square baking dish.
• Cover with plastic wrap and freeze 4 to 6 hours until firm.
• Stir mixture several times to keep smooth.

Pumpkin Caramel Flan

Ingredients

• 1/2 cup Sue Bee® Honey
• 3/4 cup sugar
• 2 large eggs
• 2 large egg whites
• 1 cup unsweetened solid-pack pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 (12 ounce) can carnation fat-free evaporated milk

Directions

• Preheat oven to 350 F.
• Place 8" square baking dish into 13×9 inch baking dish, fill outer dish with hot water to 3/4 inch depth.
• Heat sugar in small saucepan over medium heat, stirring constantly until melted and golden brown, pour into square dish.
• Working quickly, remove square dish from water, swirl melted sugar around bottom and sides of dish to coat, return dish to water.
• Combine Sue Bee® honey, eggs, egg whites, pumpkin, spice, vanilla and salt in medium bowl, add evaporated milk and mix well.
• Pour into prepared square baking dish.
• Bake 40-45 minutes, remove dish from water and cool on wire rack, refrigerate for 4 or more hours.

To serve

• Run a small spatula around edge of dish, place large plate over dish and turn over, shaking gently to release.
• Cut into quarters diagonally, cut each quarter into half to form triangles.

Italian Cheesecake

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup graham cracker crumbs
• 2 tablespoons almonds
• 2 teaspoons lemons, rind of
• 2 tablespoons whole wheat flour
• 2 teaspoons vanilla extract
• 4 cups ricotta cheese
• 4 eggs
• 2 tablespoons butter
• 1 tablespoon pumpkin seeds

Directions

• Combine graham cracker crumbs, butter and 1 tablespoon Sue Bee® honey in a small mixing bowl; mix well.
• Place in a 9" springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
• Preheat oven to 325 F.
• In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated.
• Add remaining 1 cup Sue Bee® honey, vanilla and flour. Beat until smooth.
• Fold in lemon peel and almonds.
• Pour mixture into chilled crust and scatter pumpkin seed on top.
• Bake for 1 hour or until just firm and lightly colored on top.
• Turn oven off, open door, and leave cake inside to cool for 30 minutes.
• Remove from oven and refrigerate; chill for at least 2 hours before serving.

Honey Balls

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup peanut butter
• 1 cup powdered milk
• 1 teaspoon vanilla
• crushed corn flakes

Directions

• Mix together all ingredients except crushed corn flakes.
• Scoop out by teaspoon full and roll into balls, then roll in crushed corn flakes.
• Chill before serving.

Healthier Oatmeal Apple Cookies

Ingredients

• 1/2 cup Sue Bee® Honey
• 5 medium apples; peeled and chopped into small pieces
• 4 cups flour
• 2 cups oatmeal
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 1/2 cups light brown sugar
• 3/4 cup prune juice
• 2 cups raisins

Directions

• Combine all ingredients.
• Drop by rounded teaspoons on lightly greased cookie sheet.
• Bake 12 minutes in 350 F oven.

Poppy Seed Cake

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup poppy seed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
• 1 1/2 cups sugar
• 1 cup butter
• 1 teaspoon salt

Directions

• In small sauce pan, cook poppy seed with Sue Bee® honey and 1/4 cup water for 5-7 minutes; let cool.
• Cream butter/margarine and sugar until light and fluffy.
• Add cooled poppy seed mixture to creamed mixture and egg yolks one at a time, beating well after each addition.
• Blend in sour cream and vanilla.
• Sift together flour, baking soda, baking powder and salt.
• Gradually add poppy seed mixture to dry mixture, beating well.
• Beat egg whites until stiff and fold into batter.
• Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
• Bake at 350 F for 1 hour and 15 minutes.
• Cool in pan for 5 minutes.
• Remove from pan and cool on a wire rack.

Christmas Sugar Cookies

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup butter
• green food coloring
• white candy coating
• 1/8 teaspoon salt
• 1/2 teaspoon ground mace
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 3 1/2-4 cups flour
• 2 teaspoons vanilla
• 1/4 cup sour cream
• 1 large egg
• 2 cups icing sugar
• red food coloring

Directions

• In a mixing bowl, cream butter and sugar.
• Beat in the Sue Bee® honey, egg, sour cream and vanilla.
• Combine the dry ingredients; gradually add to creamed mixture – if the dough is too sticky add in a little more flour, add in just enough to hold together.
• Cover and chill for up to 24 hours or until dough is easy to handle.
• On a lightly floured surface, roll out dough to 1/8-inch thickness.
• Cut with 3-inch cookie cutters dipped in flour.
• Place 1" apart on ungreased cookie sheet.
• Bake at 325 F for 8-10 minutes or until lightly browned.
• Remove to wire racks and cool.
• Melt candy coating; stir in food coloring.
• Drizzle over cookies.

Whole Wheat Banana Muffins

Ingredients

• 1/2 cup Sue Bee® Honey
• cooking spray
• 2 eggs
• 2 large bananas
• 4 tablespoons unsweetened applesauce
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 cups whole wheat flour
• 1/4 cup warm water

Directions

• Preheat 325 F. Use cooking spray to lightly grease your muffin pan.
• Mix dry ingredients.
• Mix Sue Bee® honey, oil, applesauce, eggs; add bananas.
• Add liquid ingredients to the dry ingredients gradually while adding warm water occasionally to help moisten the mixture.
• Bake for about 13 minutes.

Honey-Almond-Coconut Granola

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 tablespoons grapeseed oil
• 1/2 cup sesame seed
• 1 tablespoon pure vanilla extract
• 2 cups old fashioned oats
• 1/2 cup slivered almond
• 1 tablespoon orange zest
• 1/2 cup unsweetened coconut
• 1 tablespoon cinnamon

Directions

• Preheat oven to 350 F.
• Combine thoroughly everything but the cinnamon.
• Spread on a greased baking pan that has a rim.
• Sprinkle with cinnamon.
• Bake for 20 minutes stirring a few times.
• Cool and store in zip-lock bags in the freezer.

Cinnamon Honey Pancakes

Ingredients

• 2/3 cup Sue Bee® Honey
• 2 1/2 cups flour
• 3 tablespoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups milk
• 1/4 cup vegetable oil

Directions

• In a large mixing bowl, mix the flour, cinnamon, baking powder and salt.
• In a medium mixing bowl, mix the rest of the Sue Bee® honey, eggs, vanilla, milk and vegetable oil.
• Pour wet ingredients into the dry ingredients; mix well.
• Using a 1/4 cup measure, pour batter on a hot, greased griddle or frying pan.
• When bubbles form around the edges, flip. Continue frying until lightly browned.
• Top with butter and your favorite syrup.

Fruited Granola

Ingredients

• 1 cup Sue Bee® Honey
• 3 cups quick-cooking oats
• 1/2 cup dried sweetened cranberries
• 1/2 cup golden raisin
• 3 cups whole wheat flakes cereal
• 1 teaspoon ground cinnamon
• 1/2 cup wheat germ
• 3 tablespoons unsalted butter
• 1 cup sliced almonds
• 1/2 cup pitted dates

Directions

• Preheat oven to 325 F.
• Spread oats and almonds in single layer in 13x 9 baking pan.
• Stirring frequently, bake 15 minutes or until lightly toasted.
• Remove from oven and set aside.
• In large bowl, combine Sue Bee® honey, butter, wheat germ and cinnamon until well blended.
• Add oats and almonds, tossing to coat completely.
• Spread mixture in single layer in baking pan.
• Bake 20 minutes or until golden brown.
• Remove from oven and cool completely in pan on wire rack.
• Break mixture into small chunks.
• In large bowl, combine oat chunks, wheat cereal, raisins, cranberries and dates.
• Serve with yogurt or milk, if desired.
• Store in airtight container at room temperature up to 2 weeks.

Breakfast Peanut Butter Balls

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup peanut butter
• 1/2 cup nonfat dry milk powder
• 1/2-3/4 cup flake cereal
• 1/4 cup raisins
• powdered sugar

Directions

• In a medium bowl, mix Sue Bee® honey, peanut butter and dry milk powder until smooth.
• Crush cereal by placing in plastic bag and crushing with rolling pin or by hand.
• Add raisins and crushed cereal to peanut butter mixture.
• Mix thoroughly.
• With your hands, form into balls the size of a nickel.
• Roll in, or sprinkle with, powdered sugar, if desired.
• Store in refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Four-Grain Flapjacks

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup whole wheat flour
• 3 large eggs
• 4 tablespoons butter
• 1 3/4 cups milk
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/3 cup rolled oat
• 1/3 cup cornmeal
• 3/4 cup all-purpose flour
• 1 teaspoon vanilla

Directions

• Whisk dry ingredients together.
• Whisk wet ingredients together.
• Add wet mix to dry mix, stir until just combined.
• Cook on griddle until puffy and nicely browned.
• Serve piping hot with maple syrup or your favorite topping!

Noncaffeine Breakfast Drink

Ingredients

• 1/2 cup Sue Bee® Honey
• 3/4 cup hot water
• 1/2 cup carob powder
• 1 cup powdered milk
• 1/2 teaspoon cinnamon
• Whipped cream

Directions

• Using a blender combine all the ingredients except whipped cream.
• Run until smooth, scrapping down the sides.
• Blend until well mixed and smooth.
• Pour in glass and top with whipped cream.
• Cover and store in the fridge.

Lime-Yogurt-Cardamom Dressing

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 cup vanilla yogurt
• 1 tablespoon toasted pine nuts
• 1 bunch seedless black grapes
• 1 banana
• 2 mangoes
• 1 cantaloupe
• 1/2 teaspoon ground cardamom
• 2 tablespoons fresh squeezed lime juice
• mint leaf

Directions

• Put all the fruit into a bowl.
• Completely Sue Bee® honey, mix yogurt, lime juice and cardamom.
• Fold into diced fruit.
• Keep refrigerated till ready to serve.
• Top with mint leaves and nuts for garnish.

Seven Sisters Secret Sauce

Ingredients

• 1/2 tsp Sue Bee® honey
• 3 tbsp plain yogurt
• 2 1/2-3 tbsp mayonnaise
• 2 1/2 tbsp Tahini sauce
• 1/2-1 tsp Dijon mustard
• 1/2 lemon, juice of
• Salt and pepper

Directions

• Put yogurt, mayonnaise and Tahini sauce in a bowl and mix thoroughly.
• Add Sue Bee® honey, mustard and lemon; stir.
• Season with salt and pepper.