b>Honey Bars for 10 minutes.
In a food processor, chop candy
br>In a saucepan, bring honey and lemon peel to a
br>Heat evaporated milk, water, honey, and butter until warm (105
mall bowl, mix the mustard, honey, mayo and dried onion flakes
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.
Blend honey and peanut butter together in bowl.
Gradually add dry milk, mixing well.
Mix in raisins and nuts.
Shape into log (use waxed paper to make this a little easier). Wrap tightly and store in refrigerator.
To serve, cut into 1/2-inch slices.
Preheat panini grill to medium-high heat (375 degrees).
Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread, about 1/8″ thick). Place the other slice of bread on top, buttered side up.
Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!
In a saucepan, bring honey and lemon peel to a
If a recipe calls for ground cardamom, it
Combine yeast and warm water.
Let set 5 minutes.
Combine flour, baking soda, baking powder and salt in large bowl.
Cut in shortening with pastry blender until crumbly.
Combine yeast mixture, buttermilk and honey.
Add to dry ingredients.
Stir just until moistened.
Turn out on floured surface.
Knead for 1 minute. Roll out to 1/2-inch thick.
Cut with 2-inch cutter.
Place on ungreased baking sheets.
Bake at 400\u00b0 for 10 minutes or until golden.
Makes 4 dozen 2-inch biscuits.
Serve with Honey Butter.
onsistency.
Serve with Honey Cream.
Honey Cream: Mix ingredients from
In large bowl with electric mixer at medium speed, beat margarine, sugar, honey, egg and vanilla extract until thoroughly blended.
Blend in flour, baking powder, baking soda and salt. Cover; chill dough at least 2 hours.
On a lightly floured surface, roll dough out to 1/4-inch thickness.
Cut dough with cookie cutter into desired shapes.
Place on ungreased baking sheets.
Bake at 350\u00b0 for 6 to 8 minutes or until golden brown.
or until golden brown.
Honey Mustard instructions:
Combine all
alt.
Heat evaporated milk, honey and butter until very warm
Combine honey,\tpeanut\tbutter,
dried\tmilk
and wheat germ. Shape into small balls.
Roll each ball in crushed corn flakes and enjoy.
Mix peanut butter and honey until blended.
Stir in the powdered milk until very stiff.
Roll into balls and freeze at least 2 hours.
If desired, dip the balls into melted chocolate almond bark.
Take fresh graham crackers and spread with peanut butter.
Top with a little honey.
Yum!
Combine peanut butter, honey, and powdered milk in mixing bowl. Mix well; mixture will be thick.
Place 1 cup of crushed corn flakes in bottom of 9x11 dish, spread evenly.
Dump peanut butter mixture on top of crushed corn flakes, spread, and top with remaining crushed corn flakes.
VARIATIONS - You can roll the peanut butter mixture into balls and then coat with the corn flakes.
Cover a cookie sheet with the oil.
Pour honey into a saucepan and bring to a \"violent\" boil over medium heat.
Mix in the coconut and pour the mixture on the oiled tray. Cool to room temperature.
Cover your hands with a bit of oil and make balls about 1.5\" in diameter. Rest on a soild surface. Serve at room temperature. For a bit of contrast you can sprinkle with coconut flakes.
Sift flour, salt, soda and spices together.
Cream shortening and honey until fluffy.
Add egg and last add the honey.
Add buttermilk and fold in dry ingredients.
Put in 2 greased 8-inch layer pans or greased Bundt pan.
Put in 350\u00b0 oven for 25 to 30 minutes.