RASPBERRY HONEY PULL A PARTS
12- 24 frozen rolls
1 6oz or 1 12 oz Coxs raspberry creamed honey
½ package raspberry Danish dessert
¼ to ½ cup butter
Place rolls in buttered bundt pan. Sprinkle Danish dessert mix over top. Melt honey in Microwave and pour over rolls then pour melted butter over top. Cover with waxed paper and let rise overnight. Bake at 325 for 25-35 minutes or until golden brown. . Different bundt pans hold different quantities of rolls. Small ones hold 12 so you will need to adjust the recipe and baking time. Small ones usually bake for about 20 min. Invert immediately on to serving tray.
ORANGE HONEY PULL A PARTS
24 Frozen Rolls
12-oz Cox’s Orange Creamed Honey
½ pack small size Vanilla or Lemon Non-instant Pudding
1/4 Cup Melted Butter
Place rolls in buttered bundt pan. Sprinkle pudding mix over top. Melt honey in Microwave and pour over rolls then pour melted butter over top. Cover with waxed paper and let rise overnight. Bake at 325 for 25-35 minutes or until golden brown. . Different bundt pans hold different quantities of rolls. Small ones hold 12 so you will need to adjust the recipe and baking time. Small ones usually bake for about 20 min. Invert immediately on to serving tray.
You can also make cinnamon pull a parts with Cox’s cinnamon creamed honey and butterscotch pudding
POPPYSEED SALAD DRESSING
3/4 Cup Mayonnaise
1/3 Cup Honey
2 Tbs Poppy Seeds
1 Tbs Dry Dijon Mustard preferably can also use moist
Combine all ingredients and blend well. Makes 1 1/3 Cup.
Also very good with Raspberry and Lemon Honeys
2 Cups Honey
1 Cup Cream
1 Cup Sugar
Cook in heavy pan over medium heat until hard ball. Remove from hear and pour onto buttered cookie sheet. Let cool. Pull mixture with buttered hands until a light cream color and it looses its gloss. Twist into a rope and lay on waxed paper that has been sprinkled with powdered Sugar. Cut into bite size pieces.
1 ½ Cup Butter
2 Cups Sugar
2 Eggs, beaten
½ Cup Honey
4 Cups Flour
2 tsp. Cinnamon
3 tsp. Soda
1 tsp. Baking Powder – Rumford
½ tsp. Salt
Blend Butter, Sugar, Eggs, and Honey. Add dry ingredients. Mix well. Roll into balls. Mix 1 Cup Sugar and 1 tsp. Cinnamon together and roll cookies balls in mixture. Place on ungreased cookies sheet and bake at 325 for 10 minutes. Do not over bake. This cookie keeps well. Dough can also be frozen.
APRICOT GLAZED CHICKEN
1 roasting Chicken 4 – 5 lbs
1 Cup Seedless Red or Green Grapes
4 Tablespoons Apricot Creamed Honey
1 16 oz Can Apricot Halves, divided
1/4 Cup melted Butter
2 tsp Seasoned Salt
1/4 tsp pepper
½ Cup Chicken Broth
Grape clusters and fresh herbs for garnish
Rinse chicken in cold water and pat dry with paper towels. Toss I cup grapes with 2 tbs. Honey in small bowl. Place grapes in body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken breast side up on rack in roasting pan. Drain apricot halves reserving syrup. Set aside 6 halves for garnish. Puree remaining apricots in food processor with melted butter, seasoned salt, pepper, and remaining honey. Brush over chicken. Pour broth and apricot syrup in bottom of pan. Cover loosely with tented foil. Bake at 350 for 1 3/4 to 2 hours or until chicken reaches 180 when inserted in thigh. Baste occasionally with pan drippings. Remove foil last 30 minutes. Serve chicken on platter garnished with grapes, apricot halves and herbs.
2 Whole Chicken Breasts, skinned, boned, and halved
½ lb Fresh Broccoli
8-oz Can Pineapple Rings, drained
4-oz – 4 slices- Monterey Jack Cheese
Lemon Creamed Honey
2 tsp fresh chopped Thyme (1 tsp dry)
1 to 2 tsp Lemon Pepper
Cut Broccoli into spears and steam until tender. Flatten Chicken until 1/4 inch thick. In large skillet cook chicken until no longer pink. Turn once. Place 1 Tbs Lemon Honey on Chicken and melt, add thyme. Turn chicken several times until glazed. Sprinkle with Lemon Pepper. Layer Pineapple ring on chicken then broccoli and cheese. Cover 1 minute to allow cheese to melt. Serve immediately.
HONEY WHEAT BREAD
5 Cups Hot Tap Water
2/3 Cup Honey
3 Tbs Yeast
11 to 14 Cups Wheat Flour
1/4 Cup Molasses
2/3 Cup Oil
2 Tbs. Salt
1/4 to ½ Cup Gluten Flour or White Better For Bread Flour
Combine hot water, oil, honey, yeast and salt in mixer. Slowly add flour until dough leaves sides and bottom of bowl. Secure lid and knead for 6 minutes. Shape into loaves and place in greased loaf pans. Put into preheated oven at 150 degrees and let rise until double. Increase the oven temperature to 350 and bake for 30 to 40 minutes or until golden brown. Remove bread from pans and cool on rack. Makes 8 small or 4 large loaves.
HONEY BEE ROLLS
4 Tbs Dry Yeast
1 Cup Warm Water
1 tsp Sugar
1 Cup Butter
1 Heaping Tbs. Salt
½ Cup Potato Flakes
10 to 12 Cups Flour
1 Cup Honey
4 Cups Milk
Dissolve Yeast in warm water and sugar. Scald milk and add butter, Salt, Potato Flakes and 4 Cups Flour. Add Eggs one at a time and then add remain flour to dough until holds together in bowl but not stiff. If you put in too much flour you will have a tough roll. Let rise until double. Punch down and roll out. For dinner rolls, cut with circle cutter, dip in melted butter, fold in half, put in pan and let rise.
Bake at 350 for 15 minutes or until light brown. For Cinnamon Rolls, Spread with melted butter, then sprinkle cinnamon and brown sugar. Also raisins and nuts if desired. To make sticky buns, spread with your favorite creamed honey and dried fruits or nuts corresponding with flavor of honey. Frost with powdered sugar mixed with vanilla, milk and butter. You can also frost with ½ Cup Creamed Honey, 3 oz Cream Cheese and powdered Sugar to thicken.
SUBSTITUTION AND COOKING TIPS
When substituting honey for sugar, begin by substituting honey for half of the sugar in a recipe. With experimentation, honey can be substituted for all the sugar in most recipes. When substituting honey for sugar in baked goods:
Reduce the liquid in the recipe by 1/4 Cup for each cup honey used.
Reduce oven temperature by 25 degrees to prevent over browning.
Add ½ tsp baking soda for each cup of honey used.
Because of its high fructose content, honey has a higher sweetening power than sugar. This means you use less honey than sugar to achieve the desired sweetness.
For easy measuring, coat measuring cup or spoon with cooking spray before adding honey.
A 12-oz jar of honey equals a standard measuring cup.
The darker the honey usually the stronger the flavor.
There is more vitamin c in ½ tsp honey than a whole orange.