Products of the Hive

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Icebox Honey Cookies

1-1/2 cups shortening
2 cups packed brown sugar
2 eggs
1/2 cup honey
1 teaspoon lemon extract
4-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine the remaining ingredients; gradually add to creamed mixture and mix well.

Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 8 dozen.


Spicy Honey Drummettes

3 lbs. – chicken drumettes
1 cup – honey
2 Tablespoons – curry powder
1 teaspoon – ground ginger
1/2 teaspoon – cayenne pepper, or to taste
Rinse drummettes and pat dry. Arrange in single layer on a baking sheet. Bake at 400°F 10 minutes. Meanwhile, in a small bowl, combine remaining ingredients until well blended. Spoon half of honey mixture over drummettes; bake 10 minutes. Using tongs, turn drummettes over. Spoon remaining honey mixture over drummettes; bake 10 minutes longer. Let cool slightly before serving.

Honey-Glazed Sweet Potato Chips

2 (about 1-1/4 lbs.) – sweet potatoes, peeled and thinly sliced
2 Tablespoons – butter or margarine, melted
2 Tablespoons – honey
1/2 teaspoon – ground cinnamon
Arrange potato slices in a single layer on a lightly oiled baking sheet with sides. Combine butter and honey in a small bowl; drizzle over the potatoes. Sprinkle with cinnamon. Broil five minutes; turn, broil just until tender, about two minutes.

Cinnamon-Honey Croutons

2 Tablespoons – butter, melted
2 Tablespoons – honey
2 cups – cubed cinnamon-raisin bread, crust removed
Combine melted butter and honey; mix well. Combine with cinnamon-raisin bread; toss until cubes are coated. Spread out on baking sheet and bake at 275°F 15 to 20 minutes or until crisp and lightly toasted.

Candied Lemon Slices and Honey Lemon Frosting

4 cups – powdered sugar, sifted
1/4 cup – lemon juice
1/4 cup – Orange Blossom honey
1 – lemon, thinly sliced
1/2 cup – butter, softened
1/2 teaspoon – lemon zest
Preheat oven to 200°F. Pour honey in a small skillet and add lemon slices in a single layer. Bring to a boil over medium heat. Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally. Remove from heat; reserve syrup. Place slices on a parchment-lined cookie sheet and bake 10 minutes. Turn slices and bake an additional 10 minutes or until slices are dry. In a mixing bowl, cream butter until light and fluffy. Add 2 cups of powdered sugar; mix well. Slowly add cooled reserved syrup and lemon juice and zest; mix well. Add remaining powdered sugar; beat well. *Any mild-flavored honey such as Clover may be used.

Chewy Honey Nut Cookies

2 cups – unbleached flour
1 teaspoon – salt
1/2 teaspoon – baking powder
1/2 teaspoon – baking soda
1/2 cup – butter or margarine
1 cup – honey
1/2 cup – sour cream
2 teaspoons – vanilla
2 cups – seedless raisins
1 cup – quick-cooking rolled oats
1 cup – nuts, chopped
In small bowl, combine flour, salt, baking powder and baking soda; set aside. In large mixing bowl, cream margarine; beat in honey in fine stream until well blended. Stir in sour cream and vanilla. Blend in flour mixture and remaining ingredients. Cover and refrigerate dough about 30 minutes. Drop by rounded Tablespoonful onto well greased cookie sheet. Bake at 325°F above center of oven 20 to 25 minutes or until lightly browned. Let stand 1 minute, then remove to wire racks to cool.

Grilled Honey-Glazed Pork Tenderloin with Onions

1/2 cup – Buckwheat honey
1/4 cup – extra-virgin olive oil
1/4 cup – cider vinegar
1 Tablespoon – minced garlic
2 teaspoons – Herbes De Provence seasoning mixture
1 teaspoon – salt
1/2 teaspoon – pepper
2 lbs. – pork tenderloin
3 medium – onions
Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.