Crock Pot Breakfast Apple Cobbler

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 medium apples
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 2 cups granola cereal

Directions

• Place apples in slow cooker and mix in remaining ingredients.
• Cover and cook on low 7 to 9 hours (overnight) or on high 2 to 3 hours.
• Serve with milk.

Down to Earth Granola

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 cups old fashioned oats
• 1/2 cup sliced almonds
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup cooking oil
• 1 teaspoon vanilla
• 1 1/2 cups raisins

Directions

• In a bowl, mix oats, almonds, brown sugar, salt and cinnamon.
• In a sauce pan, warm the oil and Sue Bee® honey.
• Whisk or stir in the vanilla.
• Carefully pour liquid over the oat mixture.
• Stir gently with wooden spoon, finish mixing by hand.
• Preheat oven to 300 F.
• Spread granola in a 15×10 pan.
• Bake 40 minutes, stirring carefully every 10 minutes.
• Transfer granola-filled pan to a cooling rack. Cool completely.
• Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags.
• Store at room temperature.

Pumpernickel Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup water
• 2 cups bread flour
• 1/2 cup rye flour
• 1/4 cup whole-wheat flour
• 1 1/2 Tbsp. cocoa
• 2 teaspoons caraway seeds
• 1 teaspoon salt
• 3 teaspoon yeast

Directions

• Make according to individual bread machine instructions.

Pear and Cranberry Granita

Ingredients

• 1/4 cup Sue Bee® honey
• 1 (15 ounce) can pear halves in natural juice
• 1 1/4 cups 100% cranberry juice
• Fresh cranberries
• Fresh mint sprig

Directions

• Combine Sue Bee® honey and pears in a processor; puree until smooth.
• Pour reserved pear juices into 2 cup measuring cup.
• Add enough cranberry juice to pear juices to measure 2 cups.
• Add juice mixture to processor and process until well blended.
• Transfer to 13×9 glass baking dish.
• Freeze until frozen, at least 5 hours or overnight.
• Using fork, scrape surface of granita to form crystals.
• Divide among serving glasses.
• Garnish with cranberries and mint sprigs, if desired.

Apricot Dessert Loaf

Ingredients

• 2/3 cup Sue Bee® Orange Blossom Honey
• 2/3 cup margarine
• 1 tsp. ground ginger
• 7 oz. pkg. apricots
• Loaf bread dough

Directions

• Combine Sue Bee® honey, margarine and ginger in a medium sized pan.
• Cook over medium heat, stirring frequently, until margarine melts.
• Remove from heat.
• Spray a bunt pan with cooking spray.
• Divide 1/3 of honey mixture in bottom of pan.
• Sprinkle 1/4 cup chopped apricots on top.
• Arrange 15 more dough pieces in pan.
• Drizzle remaining 1/3 of honey mixture and sprinkle remaining apricots on top.
• Bake 15-20 minutes in preheated oven at 375 F until lightly browned on top.
• Invert on a plate to serve.

Sesame Seed and Honey Sticks

Ingredients

• 1 cup Sue Bee® Honey
• 100 g sesame seeds
• 50 g margarine

Directions

• Heat the sesame seeds in a shallow pan without any oil, until they begin to jump about and turn golden.
• Shake the pan so that they do not stick or burn.
• Allow to cool.
• Using a heavy pan, heat the margarine and then add the Sue Bee® honey.
• Stir continuously until the mixture begins to caramelize.
• Pour the sesame seeds into the warm mixture and stir thoroughly.
• Transfer the mixture into a flat tin.
• As the mixture cools, shape it into sticks either by cutting or rolling, and then coating it with more sesame seeds if required.

Curried Mung Beans With Rhubarb and Yams

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 cup dried green mung beans
• 4 cups cooked long grain brown rice
• 1/4 cup shredded coconut
• Salt and pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon fresh ginger root
• 1 tablespoon curry powder
• 1 cup zucchini
• 1 cup rhubarb
• 1 tablespoon vegetable oil
• 2 cups sweet potatoes
• Chutney

Directions

• Cover the green mung beans with water in a deep pot.
• Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft; about 30 minutes.
• Remove from the heat and drain thoroughly.
• Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
• Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
• Stir in the Sue Bee® honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
• Turn the mixture out into an ovenproof dish and bake at 400 F until piping hot; about 20 minutes.
• Garnish with the coconut and continue baking until the coconut is lightly golden; about 5 minutes.
• Serve with the brown rice and chutney.

Sue Bee® Honey Easy Yogurt Parfait

Ingredients

• 3/4 cup Sue Bee® Honey
• 3 cups plain yogurt
• 1 teaspoon vanilla
• 2 cups fresh fruits (strawberries, raspberries, blueberries, peaches and cherries suggested)
• 1/2 cup granola

Directions

• Stir together Sue Bee® honey, yogurt and vanilla.
• Layer mixture alternately with fruit into 6 glasses, topping with granola.

Fabulous Honey and Mustard Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 teaspoons dried chipotle powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 3/4 cup sugar
• 1 egg white
• 6 cups nuts

Directions

• Beat egg white until stiff peaks.
• Drizzle Sue Bee® honey into the egg whites while still mixing.
• In a separate bowl, mix chipotle powder, salt, black pepper, cayenne pepper and sugar together.
• Mix all 6 cups of your favorite nuts in the egg white – honey mixture until well coated.
• Pour spice mixture over the nuts and mix until well combined.
• Pour nuts into pan, spreading evenly and bake at 350 F for about 20-25 minutes or until golden and fragrant.
• Remove from pan and allow to cool.

Low Fat Granola with Sun-Dried Fruit and Almonds

Ingredients

• 1/3 cup Sue Bee® Honey
• 6 cups rolled oats
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3 egg whites
• 1/2 cup sun-dried cranberries
• 1/2 cup unsweetened applesauce
• 1 (6 ounce) bag tropical dried mixed fruit
• 1/2 cup sliced almonds

Directions

• Preheat oven to 300 F.
• In a large bowl, combine oats, cinnamon and ginger.
• In a separate bowl, combine Sue Bee® honey, egg whites and applesauce.
• Add to oat mixture.
• Loosely pat into large cookie sheet and bake for 30-40 minutes, stirring every 15 minutes.
• Cool granola to room temperature.
• Stir in cranberries, dried mixed fruit and almonds.
• Store in an airtight container.
• Serve with milk or yogurt.

Sue Bee® Honey Walleye Kabobs

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 lbs. walleye fillets, cut in cubes for skewering
• Red, green and yellow peppers, cut for skewering
• 1 small onions, cut for skewering
• 2 Tablespoons soy sauce
• 2 Tablespoons teriyaki sauce
• 1 Tablespoon cajun hot fish spices
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper to taste

Directions

• Mix Sue Bee® honey, soy sauce, teriyaki sauce, cajun hot fish spices, Worcestershire sauce, salt and pepper well.
• Mix the walleye, peppers and onions.
• Lay in a deep plate and cover with the sauce mixture.
• Marinate in the fridge overnight.
• When ready to barbecue, put fish, peppers and onion on skewer.
• Make sure they are well pressed against each other, keeping in mind that the fish cubes will reduce in size while cooking.
• Grill until done.

Homemade Granola

Ingredients

• 1/3 cup Sue Bee® Honey
• 4 cups oats
• 1/3 cup water
• 1/3 cup vegetable oil
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/2 cup sesame seed
• 1 cup chopped walnuts
• 1 cup wheat germ
• 1 (6 ounce) package dried sweetened cranberries

Directions

• Heat the oven to 300 F.
• In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt.
• Add the Sue Bee® honey, oil and water.
• Toss until well combined.
• Spread the mixture evenly on a cookie sheet.
• Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.
• Let it cool, then stir in the fruit.
• Store in an airtight container.

Honey-Glazed Corned Beef

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 lbs corned beef brisket
• 2 qts water
• 1 tbsp pickling spices
• 1 large white onion
• 1 large carrot
• 1 stalk celery
• 2 cloves garlic
• 1/4 cup packed brown sugar
• 3 tbsp Dijon-style mustard
• 1/2 tsp ground ginger

Directions

• Tie pickling spices in a square of cheesecloth (spices may be provided with brisket).
• In a large stew pot, combine brisket, water, pickling spices, whole vegetables and garlic.
• Bring to a boil, then reduce heat and simmer 3 hours.
• Place a cooking rack in a shallow baking dish or pan.
• Remove brisket from cooking liquid and place fat side up on rack.

For the glaze

• Combine Sue Bee® honey, brown sugar, mustard and ginger to make glaze, then spoon glaze over meat.
• Bake, uncovered, in a preheated oven at 350 F for 30 to 40 minutes.

Honey Snack Mix

Ingredients

• 1/2 cup Sue Bee® Honey
• 5 cups Rice Chex
• 3 cups small pretzels
• 2 cups pecan halves
• 1/2 cup butter

Directions

• Heat oven to 300 F.
• In large bowl, combine cereal, pretzels, and pecans.
• In microwave, melt butter and combine with Sue Bee® honey.
• Pour honey mixture over cereal mixture; stir until well coated.
• Spread onto 15×10-inch jelly roll pan and bake for 10 minutes; stir.
• Continue baking for 15 minutes or until cereal is glazed and honey mixture is absorbed.
• Immediately place snack mix on waxed paper; cool.
• Store in tightly covered container.

Honey Orange Muffins

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups unbleached all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup milk
• 1/3 cup unsalted butter
• 1 large egg
• 2 oranges

Directions

• In a large mixing bowl, add the flour, sugar, nutmeg, salt, baking soda and baking powder; stir to combine.
• In another bowl, add the Sue Bee® honey, milk, butter, and egg; whisk to combine and until mixture is smooth.
• Zest one orange and add to liquid mix.
• Add liquid ingredients to dry ingredients.
• Fold in just until moistened – do not overmix.
• Pour batter into 12 muffin tins that have been lightly buttered or sprayed with non-stick spray.
• Slice oranges to create thin slices and place one slice on each muffin.
• Bake at 400 F for about 20 minutes or until pick comes out clean.
• Cool in pan on a wire rack before turning out of pan.

Honey, Walnut, and Dried-Fruit Topping

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup walnut halves
• 1/4 cup dried cranberries
• 1/4 cup dried apricot

Directions

• Stir together nuts and fruit; transfer to a 6-ounce jar.
• Top with Sue Bee® honey.
• Topping can be refrigerated in jar up to 1 month; to serve, bring to room temperature.

Sue Bee® Honey Coated Crunchy Chicken Fingers and Honey Mustard Dip

Ingredients

• 1/4 cup Sue Bee® Honey (slightly warmed)
• 1 lb skinless, boneless chicken breasts
• 1/4 cup water
• 1 cup crushed corn flakes
• 2 cups Sue Bee® honey
• 2 cups Dijon or brown mustard

Directions

• Preheat oven to 425 F.
• Spray baking sheet with vegetable spray.
• Cut chicken breasts crosswise into strips 3/4 inch wide.
• In small bowl combine Sue Bee® honey and water.
• Put corn flake crumbs on plate.
• Dip chicken strips in honey mixture then coat with corn flake crumbs.
• Place on prepared baking sheet.
• Bake for 10 minutes, or until cooked at the center, turning chicken over at the halfway point.
• For Sue Bee® honey mustard dip, combine honey and mustard in small bowl until smooth

Honey Pecan French Toast

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 3/4 cup pancake mix
• 6 slices thick bread
• 2 tablespoons butter
• 1/2 cup butter
• 1/3 cup chopped pecans

Directions

• In a medium bowl, combine eggs, milk, and vanilla; beat well with a wire whisk.
• Add pancake mix, beating until smooth. Pour mixture into a greased 13x9x2" baking dish.
• Place bread slices in egg mixture turning slices to coat evenly.
• Let stand for 5 minutes or until all liquid is absorbed.
• In a large skillet, melt 1 tablespoon butter. Add 3 slices of bread; cook over medium heat for 3 minutes on each side or until golden brown.
• Remove from the pan and keep warm. Repeat the process with the remaining butter and bread slices.
• Serve immediately with the Honey Pecan Topping.

Honey Pecan Topping

• In a small bowl, combine the Sue Bee® honey and butter stirring until smooth.
• Add nuts, and stir well.

Wheat and Walnut Granola

Ingredients

• 1/2 cup Sue Bee® Honey
• Nonstick cooking spray nonstick cooking spray
• 7 cups bite size shredded whole wheat cereal
• 2 cups chopped walnuts
• 1/2 teaspoon salt
• 3/4 cup raisins
• 3/4 cup dried cranberries
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Directions

• Preheat oven to 325 F.
• Spray a large, shallow baking pan with no-stick cooking spray.
• In a large bowl toss together shredded wheat and walnuts; set aside.
• In a small bowl stir together Sue Bee® honey, vanilla, cinnamon and salt, if using.
• Pour over the dry ingredients and toss thoroughly to combine.
• Spread evenly in the prepared baking pan and bake for 25-30 minutes, stirring two or three times, until the mixture is lightly toasted. If it seems damp, it will crisp as it cools.
• Cool completely, then add the dried fruit.
• Store in an airtight container.

Pancakes With Blood Orange Honey Sauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups milk
• 3 tablespoons butter
• 1 egg
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 1/2 cups all-purpose flour
• 8 ounces fresh strawberries
• 1 tablespoon butter
• 1 1/2 teaspoons cornstarch
• 1/2 cup blood orange juice
• Cooking spray

Directions

Blood Orange Honey Sauce

• In small saucepan, add Sue Bee® honey, blood orange juice and cornflour, whisk well until sauce ingredients are blended.
• Put saucepan over a medium heat and bring mixture to a boil, whisking occasionally and cook until sauce starts to boil, then remove from heat.
• Whisk in butter until completely dissolved into the sauce. Set aside and allow cooling until pancakes are ready.

Pancakes

• In a large bowl, add sifted flour, baking powder, salt and sugar, mix well and make a small well in the center of the bowl with the dried ingredients.
• Add the egg in center of the well, then add melted butter, slowly add milk and mix until smooth. (You may not need to add the entire 1 1/2 cups of milk, consistence of mixture needs to be smooth).
• Using the cooking spray, lightly oil pancake pan or non stick frying pan over medium heat.
• Once pan is hot, pour approximately 1/4 cup of pancake mixture onto the pan. Brown on one side of pancake then flip, brown other side of pancake, place cooked pancake onto a warm plate. Repeat this step until all the pancake mixture has completed. Note: Only flip once as pancake will become tough and not light.

To assemble

• Equally divided pancakes on four plates. Equally pour blood orange honey sauce on top of the pancakes and then add strawberries on top of the sauce.