• 1 package (16 oz.) hot roll mix
• 6 Tablespoons sugar, divided
• 1 cup hot water, 120° to 130°F
• 1/2 cup butter or margarine, divided
• 1 egg
• 1/3 cup honey
• 1/4 cup packed brown sugar
• 1-1/4 cups pecan halves
• 1 teaspoon ground cinnamon

From package combine flour mixture, yeast and 2 Tablespoons sugar; mix thoroughly. Add water, 2 Tablespoons butter and egg; stir until dough pulls away from sides of bowl. Turn onto lightly floured surface; knead about 5 times or until smooth. If needed, sprinkle with additional flour to reduce stickiness. Cover dough; let rest 5 minutes. Heat honey, 4 Tablespoons butter and brown sugar until melted; mix thoroughly. Spoon evenly into 13x9x2-inch baking pan; sprinkle with pecans. Roll dough to 12×10-inch rectangle; melt remaining 2 Tablespoons butter and spread over dough. Combine remaining 1/4 cup sugar and cinnamon; sprinkle over dough. Roll up along 12-inch side; pinch seam to seal. Cut into 12 1-inch slices; place in pan cut-side down. Cover; let rise in warm place about 25 minutes or until doubled. Bake at 350°F for 25 to 30 minutes or until lightly browned. Immediately invert onto heat-proof serving plate. Let pan remain 2 to 3 minutes to allow honey to drizzle over rolls.

• 1/3 cup honey
• 1/3 cup water
• 8 egg yolks
• 1 cup granulated sugar
• 1 lb. unsalted butter, softened

In a saucepan, bring honey to a boil; reduce heat and simmer until honey begins to smoke slightly. Immediately remove from heat; slowly add 2 tablespoons water. In the bowl of an electric mixer with whisk attachment, whisk egg yolks for 3 to 4 minutes. Add sugar and remaining water to honey mixture and cook over high heat until temperature reaches 240°F on a candy thermometer (soft ball stage). Whisking constantly, slowly drizzle honey mixture down the side of the bowl into egg yolks. Continue to whisk at a medium speed for about 5 minutes or until mixture is thick and cool. Whisk in butter, 2 tablespoons at a time, until incorporated.

• 1/2 cup honey
• 2 Tablespoons butter or margarine
• 1 small cinnamon stick
• 1 piece (1-1/2 x 1/2-inch) orange peel
• 6 (6-inch) flour tortillas
• Vegetable oil

Combine honey, butter, cinnamon stick and orange peel. Cook over low heat at least 10 minutes. Remove cinnamon stick and peel before serving. Cut each tortilla into six wedges. Deep-fry tortillas, smooth-side up, at 375°F about 30 seconds. Turn and deep-fry 30 seconds longer or until golden brown. Tortillas should puff as soon as they are put in hot oil. Remove from oil to paper towel-lined tray. Serve crisp tortilla with honey dip or spoon dip over chips. Oven Method: Brush both sides of whole tortillas with vegetable oil. Cut into wedges before baking, if desired. Place on baking sheet and bake at 325°F about 12 minutes or until crisp and browned but not hard.

• 2/3 cup whipping cream
• 1/2 cup honey
• 1-1/2 teaspoons honey-roasted almonds, finely chopped
• 1/8 teaspoon almond extract
• 1/8 teaspoon vanilla extract

Combine whipping cream and honey in a deep saucepan. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce reduces and thickens, about 10 minutes. Cool to room temperature. Stir in almond and vanilla extracts. Keeps well at room temperature for a day or so. For longer storage, refrigerate, tightly covered. Return to room temperature before using.

• 6 boneless, skinless chicken breasts, about 2 lbs.
• Salt and pepper, to taste
• 3 Tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (28 oz.) plum tomatoes, drained and chopped
• 1/2 cup dry white wine
• 6 Tablespoons honey
• 1/2 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon dried tarragon leaves, crushed
• 1 cup pitted black olives, halved
• 3 Tablespoons chopped fresh parsley

Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, honey, thyme and tarragon. Simmer sauce about 15 minutes or until thick. Return chicken to sauce; add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

• 1-1/2 lbs. boneless pork loin
• 1 Tablespoon olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 cup dry white table wine
• 1/4 cup honey
• 1 Tablespoon lemon juice
• 2 apples, cored, peeled and sliced into wedges

Rub pork loin with olive oil, pepper, HALF of ginger, nutmeg and cinnamon. Combine remaining half of spices with wine, lemon juice and honey; stir in apple wedges. Preheat oven to 350°F. Place pork in shallow baking pan. Roast to an internal temperature of 155°F, about 40 minutes. Remove from oven, cover and keep warm; let rest for 10-15 minutes. Reserve all juices. Heat apple mixture to a boil. Reduce heat to a simmer. Cover and simmer until apples are tender, about 5 minutes. Add any pork juices, simmer a few minutes more. Remove from heat. Slice pork loin; arrange on plates, pour warm sauce over slices, garnish with apples.

• 1-1/4 cups granola with raisins
• 1/4 cup creamy peanut butter
• 2 slices whole grain bread
• 1/3 cup honey

Mix granola, honey, peanut butter and a pinch of salt in a medium bowl. Toast bread in toaster oven. Remove toast from oven and spread a generous amount of the granola mixture to cover completely. Return to toaster oven and bake 3 minutes at 350°F until mixture softens. Cut into quarters and serve warm or at room temperature.

Whip ingredients together until smooth.

• 1/3 cup cider vinegar
• 2 Tablespoons vegetable oil
• 1/4 cup honey
• 1 Tablespoon Dijon mustard
• 1/8 teaspoon bottled hot pepper sauce
• 1-1/2 lb. small new potatoes, cut in bite-sized pieces
• 5 slices bacon, crisp cooked, crumbled
• 2 Tablespoons chopped parsley
• 2 Tablespoons chopped green onion
• 1/2 teaspoon salt

Combine vinegar, oil, honey, mustard and pepper sauce; mix well. Add potatoes; mix gently to coat all surfaces. Cook on medium heat until potatoes are thoroughly heated. Add bacon, parsley, green onions and salt; mix well.

We will be having a cookie contest, all applicants recipes must contain honey in them.  An entry form can be found on our website http://www.tofhoney.com/showsevents.html