br>Heat evaporated milk, water, honey, and butter until warm (105
inutes before cutting. Drizzle with Honey Glaze, if desired.
egrees F.
Make the glaze: Put garlic and rosemary in
r mixing bowl.
Prepare Honey Glaze, and pour over fried dough
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 bars.
e speed; drizzle in the honey. Beat on high until
Preheat grill.
Make glaze:.
In a small bowl, stir together all glaze ingredients.
Place chops on grill and spread with half the glaze.
Grill about 8 minutes.
Turn over and spread with remaining glaze.
Grill until cooked through, another 6-8 minutes.
alt.
Heat evaporated milk, honey and butter until very warm
br>To make glaze:
Warm lemon juice, honey and sugar in
oasting mix the lime juice, honey and parika in a small
ifferent large bowl (milk through honey).
All at once, add
ccasionally.
Combine reserved liquid, honey, ginger and mustard; stir until
In a med bowl, mix 1/4c olive oil, lime juice, vinegar, garlic, ginger, and 1/4c cilantro. Add tuna and turn to coat evenly. Let marinate at least 1/2, but the longer, the better.
In a small bowl, mix honey, 2 tbsp olive oil, and 2 tbsp cilantro. Set aside.
Remove tuna from marinade, but reserve marinade. Over med to low grill temp, grill tuna for 6-7 minutes per side, basting frequently with marinade. When fish is almost done, brush both sides with honey glaze, remove from grill, and serve.
small bowl, mix together honey, 2 tablespoons olive oil, and
NOTE: USE ONLY GRADE A HONEY, BUTTER, AND ORGANIC RIPE ORANGES.
Heat honey into a 4-quart saucepan until thin and hot (do not boil).
Stir in butter; cool to lukewarm.
Beat egg into honey mixture.
Sift flour with salt, baking powder, baking soda, nutmeg, allspice, cardamon and pepper.
Blend in crushed anise seed.
Stir into honey mixture.
(Dough will be sticky.) Refrigerate 30 minutes to 1 hour or until dough is easy to handle. Shape into 3/4-inch balls.
Put on lightly greased cookie sheets. Bake at 350\u00b0 for 13 to 15 minutes.
Cool on a rack.
Heat oven to 350\u00b0. Line an 8 or 9-inch square baking pan with foil. Lightly grease foil. Beat butter, honey and vanilla in a large bowl with electric mixer until well blended. With mixer on low speed, add egg, flour, granola and raisins and beat just until blended. Spread in prepared pan. Bake 25 to 30 minutes until pick inserted near center comes out clean. Cool in pan on rack. Drizzle glaze over top. When glaze has set, lift foil by ends to cutting board. Cut into bars. Makes 24.
Cook ham as directed. When fully cooked, drain juices from pan.
Combine Karo syrup and honey in microwave-safe bowl. Microwave on high for 1 minute.
Add butter and corn starch.
Use whisk to mix until smooth.
Coat entire ham until all glaze is gone.
Leave uncoverd and return to oven for 10-15 minutes, spoon glaze from pan back onto ham about every 5 minutes (until glaze in pan looks \"gooey\").
Cut and serve.
YUM!
1. Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes,, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of 8 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, basting occasionally with glaze
mall saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce