Jamaican Spice Bun Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 (12 ounce) bottle dark stout beer
• 1 (6 ounce) package orange-flavored craisins
• 1 cup raisins
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 3 teaspoons cinnamon
• 3 teaspoons baking powder
• 3 cups flour
• 2 tablespoons butter
• 1 tablespoon strawberry jam
• 1 tablespoon molasses
• 3/4 cup brown sugar
• 1/2 tablespoon browning sauce
• 1 (6 ounce) package craisins

Directions

• Warm beer on low heat; add Sue Bee® honey, browning sauce, brown sugar, molasses, jam and butter. Stir until dissolved.
• Allow mixture to cool to room temperature.
• Sift together all dry ingredients. Mix in fruits.
• Add melted beer mixture. Stir together.
• Pour into two greased bread pans. Bake at 350 F oven for about 1 hour.

Honey Sesame Fish Tacos

Ingredients

• 4 tablespoons Sue Bee® Honey
• 12 ounces cod
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon molasses
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red cayenne pepper
• 7 ounces plain Greek yogurt
• 1 lime
• 8 tortillas
• 8 ounces shredded Mexican cheese
• 1/4 red cabbage, shredded

Directions

• Combine sauce ingredients in a pan over medium-high heat.
• Add fish.
• Cook for approximately 15 minutes, until fish is cooked through and white, not translucent.
• Chop the cooked fish in the pan so that it’s diced and more thoroughly covered with sauce.
• In a small bowl, combine Greek yogurt and the juice of half a lime.
• Serve fish with tortillas, red cabbage, cheese and Greek yogurt sauce.

Caramelized Chicken Wings

Ingredients

• 1 cup Sue Bee® Honey
• 3 lbs chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 garlic clove
• 1 pinch salt
• 1 pinch ground black pepper

Directions

• Preheat oven to 375 F.
• Place chicken in a 9×13-inch baking dish.
• Mix the Sue Bee® honey, oil, soy sauce, ketchup, garlic, salt and pepper and pour over the chicken.
• Bake at 375 F for one hour or until sauce is caramelized.

Honey and Orange Popcorn

Ingredients

• 1/2 cup Sue Bee® Honey
• 5 quarts popped popcorn
• 1/2 cup sunflower seed
• 1/2 cup pumpkin seeds
• 1/2 cup butter
• 1 tablespoon orange rind
• 1/4 teaspoon nutmeg

Directions

• Preheat oven to 300 F.
• Place popped popcorn and seeds in a large roasting pan.
• Mix together remaining ingredients and pour over popcorn.
• Toss to mix well.
• Heat in 300 F oven for 15 minutes, stirring occasionally.

Honey Banana Tea Sandwiches

Ingredients

• 2/3 cup Sue Bee® Honey
• 10 slices whole wheat bread
• 3 bananas

Directions

• Cut the bread into decorative shapes with a knife or cookie cutter. If the bread is very crumbly, heat the Sue Bee® honey just slightly to make it easier to spread.
• Spread both the top and bottom slices with honey and fill with the bananas.
• Trim the crust and cut into fourths.

Asian Chicken and Orange Salad

Ingredients

• 2 tablespoons of Sue Bee® Honey
• 3 tablespoons white or unseasoned rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 8 cups chopped romaine lettuce
• 1 can sliced water chestnuts, drained
• 1 small red onion, sliced thin
• 1 small orange, peeled and sectioned
• 3 cups shredded or sliced cooked chicken
• 1 cup chow mein noodles
• 1 teaspoon sesame seeds, toasted
• Black pepper, optional

Directions

• Whisk together Sue Bee® honey, vinegar, soy sauce, vegetable oil and sesame oil in a small bowl for the dressing; set aside.
• Toss lettuce with water chestnuts and half of the onion; arrange on larger platter.
• Top with remaining onion, orange sections and chicken.
• Drizzle with dressing, sprinkle with chow mein noodles and sesame seeds and season with pepper.

Ginger Scented Pecans

Ingredients

• 2 tablespoons Sue Bee® Honey
• 5 cups pecan halves
• 1/2 cup sugar
• 2 teaspoons salt
• 1 teaspoon ground ginger
• 2 tablespoons water
• 2 teaspoons canola oil

Directions

• Preheat the oven to 325 F.
• Place nuts in a single layer on two rimmed baking sheets.
• Toast until nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking.
• Meanwhile, combine sugar, salt, and ginger in a small bowl; set aside.
• Combine Sue Bee® honey, water and oil in a large saucepan; bring to a boil over high heat.
• Reduce the heat to medium; add roasted pecans.
• Cook, stirring once or twice, until all of the liquid has evaporated – 3 to 5 minutes.
• Transfer the mixture to a bowl, add sugar mixture, and toss until well combined.
• Spread nuts in a single layer on a sheet of parchment or wax paper to cool.

Rustic Wheat Cinnamon Raisin Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup wheat flour
• 1 tablespoon oil
• 3/4 cup raisins
• 1/4 cup sugar-free maple syrup
• 2 1/2 cups bread flour
• 1 1/4 cups water
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 1 cup oatmeal

Directions

• In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon and salt.
• Heat water, Sue Bee® honey and maple syrup in a saucepan over low heat until it reaches 120-130 F.
• Using low speed, slowly add water mixture to flour mixture. Mix on medium speed until there are no lumps, about 2-3 minutes.
• With your mixer on low speed, add wheat flour and oatmeal half a cup at a time.
• Add remaining bread flour half a cup at a time until dough clears the side of the bowl. Dough will be sticky.
• Turn onto a floured surface and knead until dough is smooth (approximately 5 minutes) adding the raisins as you go along. Add more flour 1 tablespoon at a time as necessary.
• Turn into oiled bowl and flip dough so that top of dough is oiled. Cover and let rise until double, approximately 60-90 minutes.
• Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9×5 bread ban, cover and let rise 60-90 minutes.
• If you like a softer crust, brush tops of loaves with oil.
• Preheat oven to 375 F and bake for 40-45 minutes. Check bread after 30 minutes and cover with foil if its getting too dark on top. If making two smaller loaves, they may be done sooner.
• Remove bread from pans and cool completely on a wire rack.

1-2-3 Granola

Ingredients

• 1 cup Sue Bee® Honey
• 4 cups rolled oats
• 1 cup wheat germ
• 1/2 cup sunflower seed
• 1/4 cup chopped walnuts
• 1/2 cup oil
• 1/2 teaspoon vanilla extract

Directions

• Preheat the oven to 350 F.
• In a large mixing bowl, combine the oats, wheat germ, sunflower seeds and walnuts.
• In a 2-quart saucepan, heat the Sue Bee® honey, oil and vanilla until syrupy.
• Add to the dry ingredients and mix well.
• Spread on a jellyroll pan.
• Bake for 20 minutes, stirring every 5 minutes.
• Store in a covered container.

Nut Butter Balls

Ingredients

• 1/3 cup Sue Bee® Honey
• 2/3 cup peanut butter
• 1/3 cup blackstrap molasses
• 2 cups oats
• coconut
• chocolate chips
• toasted sesame seeds

Directions

• Thoroughly mix the Sue Bee® honey, peanut butter and molasses ingredients.
• Add the oats, coconut and chocolate chips; stir to coat.
• Form into a 1 inch round cylinder using wax paper.
• Chill for about 30 minutes or longer and cut and roll into golf ball sized or smaller pieces.
• Roll each ball in a dish of sesame seeds (whole or ground) to coat.

Honey Cinnamon Spread

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1 (250 g) package cream cheese
• 1/2 teaspoon cinnamon

Directions

• In a small bowl, mix all of the ingredients together until smooth.
• Spread cream cheese mixture on toasted bagels.
• Store remaining cream cheese spread in covered container in the fridge.

Berry Nice Honey Pecan Pancakes

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup all-purpose flour
• 5 strawberries
• 10 pecan halves
• 1/2 cup pecans
• 1/4 cup vegetable oil
• 2 cups 2% low-fat milk
• 2 eggs
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons raspberry preserves

Directions

• Combine flour, baking powder, sugar, salt and cinnamon in a bowl.
• In a separate bowl, mix together the eggs, milk and oil until they are combined.
• Pour the bowl of liquid ingredients into the bowl of dry ingredients and mix until it is a smooth and creamy batter without lumps.
• Stir in the finely chopped pecans.
• Heat a griddle and once hot drop the batter in equal portions onto the griddle. Turn the pancakes when the edges are golden brown and bubbles start to appear in the middle.
• Once all the pancakes are cooked, stack them up into equal stack on five plates.
• Place two pecans in the middle of each top pancake.
• Slice one strawberry per pancake stack and arrange the slices around the two pecans.
• Place the Sue Bee® honey in the microwave for between 25 and 30 seconds being careful not to touch the hot honey with your fingers when you take it out.
• Stir two teaspoons of the raspberry preserves into the hot honey until they are combined. Let cool for 30 seconds.
• Drizzle the raspberry honey over the pancakes and serve.

Chocolate Raspberry Muffins

Ingredients

• 2/3 cup Sue Bee® honey
• 1/3 cup plain yogurt
• 1/3 cup cocoa powder
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup all-purpose flour
• 1/2 cup wheat germ
• 1 1/2 cups natural bran
• 1 tsp vanilla
• 1 egg
• 1 cup milk
• 1/3 cup raspberry preserves

Directions

• Preheat oven to 375 F and grease muffin tins.
• In a large bowl, mix the yogurt with the milk. Mix in the Sue Bee® honey, beaten egg and vanilla.
• Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
• Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
• Add to the wet mixture and stir only until combined.
• Drop mixture into muffin tins until 1/3 full.
• Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
• Top with remaining muffin batter until each tin is 3/4 full.
• Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
• Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.

Strawberry Honey Bread

Ingredients

• 2 tablespoons Sue Bee® Honey
• 3 teaspoons yeast
• 1/2 cup strawberries
• 1 tablespoons strawberry gelatine
• 6 ounces strawberry yogurt
• 1 egg
• 1 tablespoons margarine
• 1 teaspoons salt
• 2 3/4 cups bread flour
• 1/2 cup water

Directions

• Make according to individual bread machine instructions.

Turkish Pumpkin Soup

Ingredients

• 1 teaspoon Sue Bee® Honey
• 1 tablespoon olive oil
• 4 cups stock
• 2 lbs pumpkin
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 4 garlic cloves
• 1 leek
• 2 onions
• salt and pepper

Directions

• Heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek and garlic; sweat, covered, until transparent.
• Stir in the Sue Bee® honey, spices and pumpkin; cover and let sweat together for another couple minutes.
• Pour in the stock, raise the heat and bring to a boil.
• Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft.
• Puree in a blender, then pour back into the pan and reheat.
• Season to taste with the salt and pepper.
• When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping tablespoon of yogurt into each bowl, then top each with some sauteed leeks.

Fat Free Honey Mustard Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/4 cups fat-free mayonnaise
• 1/4 cup prepared yellow mustard
• 1/3 cup cider vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup water
• 1 garlic clove

Directions

• Place all ingredients in a bowl.
• Whisk or blend together.

Peachy Mango Salsa

Ingredients

• 1 teaspoon Sue Bee® Honey
• 2 ripe fresh peaches
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro
• 1/2 cup red onion
• 1/2 cup holland orange bell pepper
• 1 (4 ounce) can diced green chilies
• 1 ripe fresh mango
• salt and pepper
• cayenne

Directions

• Mix all ingredients in a medium bowl.
• Chill for 1 hour to blend flavors.
• Serve.

Bourbon Barbecue Sauce

Ingredients

• 1 tablespoon Sue Bee® Honey
• 1/2 cup butter
• 1/2 cup bourbon
• 1 teaspoon dry mustard
• 1 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 4 cups ketchup
• 3 green chilies
• 3 cloves crushed garlic
• 2 medium onions
• black pepper

Directions

• In a deep frying pan, melt the butter and gently fry the onions, chilies and garlic for about 5 minutes.
• Lower the heat and add all the other ingredients, except the Bourbon, stirring after each addition.
• Simmer for about 10 minutes, stirring frequently, then add the Bourbon and cook for another 3-5 minutes.
• Let the sauce cool, stir now and then.
• Put in clean jars or wide neck bottles and label.
• Store in a cool dark place.

Super Simple Lamb Marinade

Ingredients

• 2 tablespoons Sue Bee® Honey
• 3/4 cup teriyaki sauce
• 1/4 cup low sodium soy sauce
• 6 cloves minced garlic
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 3 tablespoons Dijon mustard

Directions

• Add all ingredients to the zip-lock bag, seal, and move around to blend everything together.
• Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
• Take out and bring to room temperature before cooking.
• Heat up your oven or grill and cook away, using the remaining marinade for an occasional basting!

Yucatan Chicken Skewers with Papaya-Tomatillo Marinade

Ingredients

• 1 teaspoon Sue Bee® Honey
• 9 boneless skinless chicken thighs
• 1/4 cup coarsely chopped cilantro
• 1/4 cup fresh lime juice
• 1 tablespoon minced jalapeno
• 2 tablespoons finely diced red onions
• 4 medium tomatillos
• 1 large papaya
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/4 cup chili powder
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 36 wooden skewers
• salt & freshly ground black pepper

Directions

For marinade

• In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.

For chicken

• Combine chicken and marinade in a zip-lock plastic bag.
• Refrigerate 4 to 6 hours or overnight.
• Prepare your grill or broiler.
• Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
• Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
• Serve with the salsa.