More Recipes

Honey Bran Squares

• 1/4 cup honey
• 1/4 cup butter or margarine, melted
• 4 cups miniature marshmallows
• 6 cups favorite bran cereal
• 1 cup peanuts

Blend honey and butter in large saucepan; stir in marshmallows. Cook and stir over medium-high heat until marshmallows are melted. Mix cereal and nuts; stir in marshmallow mixture until well-coated. Press into lightly greased 9 x 13 x 2-inch pan. Cut into squares. Makes 24 squares.

Banana Yogurt Shake

• 1 1/2 cups lowfat milk
• 2 medium, ripe bananas, peeled
• 1 cup plain yogurt
• 1/4 cup honey
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 5 ice cubes
• Dash of nutmeg

Combine all ingredients except ice cubes in blender and blend until thick and creamy. Add ice cubes one at a time and blend until smooth. Makes 4 servings.

Honey-Peanut Butter Granola Bars

• 2/3 cup honey
• 3/4 cup chunky peanut butter
• 4 cups granola mix

In 4-cup microwave-safe container, microcook honey at High (100%) for 2-3 minutes. Stir in peanut butter; mix until thoroughly blended. Place granola in large bowl. Pour honey mixture over granola and combine thoroughly. Press firmly into 9 x 13 x 2-inch baking pan. Let stand until firm. Cut into bars. Makes 36 bars.

Honey Mustard Mayonnaise

• 3/4 cup mayonnaise
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon prepared horseradish

Combine all ingredients; mix thoroughly. Makes 1 cup.

Serving Tip: Serve as dip for fresh vegetables, spread on sandwiches with meat filling, or heat slightly and spoon over cooked vegetables.

Honey Vinaigrette Salad Dressing

• 1/3 cup red wine vinegar
• 1/4 cup honey
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1-1/2 teaspoons dry mustard
• Salt and pepper to taste

Combine all ingredients; mix thoroughly. Makes 1-1/4 cups.

Serving Tip: Serve over favorite fruit or vegetable salad.

Variation: Three-fourths to 1 teaspoon dried basil, crushed, can be added.

Tangy Honey Sauce for Meat & Chicken

• 1 cup catsup
• 1/4 cup honey
• 1 tablespoon prepared mustard
• 1/2 teaspoon ground nutmeg

Combine all ingredients; mix thoroughly. Makes 1-1/4 cups

Serving Tip: Spread on meatloaf, pork loin, ribs, or chicken pieces during last 15 minutes of baking or serve as a dipping sauce.

Honey Berry Sauce for Ice Cream

• 1 cup each frozen blackberries, blueberries, and raspberries
• 3/4 cup cranberry juice
• 1/4 cup honey
• 1-1/2 teaspoons grated orange peel

Combine berries and thaw; drain and reserve 1/2-cup liquid. Combine cranberry juice, reserved liquid and honey; bring to boil over high heat. Reduce heat to medium; simmer about 10 minutes or until mixture is reduced to 1 cup. Remove from heat; stir in orange peel. Cool; pour over berries. Chill until serving time. Spoon over ice cream or fruit sherbet. Makes 3 cups.

Storage Tip: Refrigerate in covered container up to one week.

Honey Peanut Butter Frosting

• 1/4 cup honey
• 1/4 cup butter or margarine, softened
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla

Combine honey and butter; mix thoroughly. Stir in peanut butter and vanilla. Makes 1-1/4 cups.

Serving Tip: Spread between chocolate wafer cookies, on banana bread or brownies, or serve as dip for freshly cut apples.

Honey Lemon Whipped Cream

• 1 cup heavy cream
• 1/4 cup honey
• 5 teaspoons lemon juice
• 1-1/2 teaspoons grated lemon peel

Whip cream to soft peaks; slowly add honey and whip to stiff peaks. Fold in juice and peel. Makes 2 cups.

Serving Tip: Serve over gingerbread, fresh apple cake, or fruit crepes.

[Back to Things To Do With Your Honey.]

                              
Main Menu | Getting In Touch With Us

This web site is Copyright © 1996, 1997 by Miller's Honey Company.
All Rights Reserved.

Site designed, maintained and hosted for Miller's Honey Company by Door to WWW.