1 package (3/4 to 1 oz.) – Italian salad dressing mix
2 Tablespoons – water
1/4 cup – honey
1/3 cup – cider vinegar
1/3 cup – vegetable oil
Combine all ingredients except oil; mix well. Gradually beat in oil with whisk or fork.
Honey Mustard Dressing: Add 2 Tablespoons Dijon mustard to basic dressing and decrease oil to 1/4 cup. Use as a salad dressing or marinade for chicken breasts.
1/4 cup – honey
3 Tablespoons – olive oil
1/4 teaspoon – finely chopped lemon zest
2 teaspoons – lemon juice
1 teaspoon – chopped parsley
1/4 teaspoon – finely chopped garlic
1/4 teaspoon – salt
– crushed red pepper flakes (enough to taste, more depending on how spicy you would like it)
In deep, heavy saucepan, combine honey and olive oil. Cook over medium heat, stirring frequently, until mixture is well-blended and just beginning to boil. Remove from heat. Stir in lemon zest, lemon juice, parsley, garlic, salt and crushed red pepper.
Use to glaze vegetables, meat, poultry or seafood.
1-1/2 cups shortening
2 cups packed brown sugar
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.
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.
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.
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.
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.