IN THIS CHAPTER

Using honey in place of sugar in

recipes

Baking and cooking with honey

Ten terrific recipes

Chapter 20
My Ten Favorite
HoneyRecipes

T
heres a good chance that youll be able to harvest 40 or
RECIPES IN THIS CHAPTER
more pounds of honey from each of your hives. Thats a lot
Honey Curry Vegetable Dip of honey. Unless you eat a whole lot of toast, you may want
Golden Cornbread to consider other ways to use your copious crop. Honey is not only
wholesome, delicious, sweet, and fat-free, but its also incredibly
Honey Picante Chicken Wings
versatile. Youll find uses for honey in a myriad of recipes that call
Apricot Honey Bread
for a touch of sweetness.
Asian Honey-Tea Grilled
Prawns
In this chapter, I include ten of my favorite recipes from the National
Broiled Scallops with Honey- Honey Board. For additional recipes, be sure to visit its website
Lime Marinade
(www.honey.com) or write to the National Honey Board, 11409 Busi-
A Honey of a Chili ness Park Circle, Ste. 210, Firestone, CO 80504-9200; phone
Beef and Potato Tzimmes 303-776-2337.
Chewy Honey Oatmeal
Cookies
Apple Honey Tart

CHAPTER 20 My Ten Favorite Honey Recipes 385

 The recipes here cover appetizers, baked goods, main dishes, and desserts. Before
I jump into the recipes themselves, here are some tips for cooking with honey:

Because of its high fructose content, honey has a higher sweetening power
than sugar. This means you can use less honey than sugar to achieve the
desired sweetness.

To substitute honey for sugar in recipes, start by substituting up to half of the

sugar called for. With a little experimentation, honey can replace all the sugar
in some recipes.

If you are measuring honey by weight, 1 cup of honey will weigh 12 ounces.
For easy cleanup when measuring honey, coat the measuring cup with
nonstick cooking spray or vegetable oil before adding the honey. The honey
will slide right out.

In baking, honey helps baked goods stay fresh and moist longer. It also gives
any baked creation a warm, golden color. When substituting honey for sugar
in baked goods, follow these guidelines:

Reduce the amount of liquid in the recipe by cup for each cup of honey
used.

Add teaspoon of baking soda for each cup of honey used.

Reduce the oven temperature by 25 degrees to prevent overbrowning.

386 PART 6 The Part of Tens

Honey Curry Vegetable Dip
PREP TIME: 5MIN YIELD: APPROXIMATELY 1 CUP

INGREDIENTS DIRECTIONS

1 cup low-fat mayonnaise 1 Combine mayonnaise, honey, curry, and vinegar; mix well.
cup honey
1 tablespoon curry powder
2 Refrigerate about 1 hour to allow flavors to blend. Serve as a
dip with vegetables.
1 tablespoon white wine
vinegar
PER SERVING (PER TABLESPOON): Calories: 37 (From Fat 44%); Fat: 2g;
Assorted fresh raw vegetables Cholesterol: 8mg; Sodium: 18mg; Carbohydrate: 5.3g (Dietary Fiber 0.1g);
(celery, carrots, cauliflower, Protein: 0.3g.
broccoli)

CHAPTER 20 My Ten Favorite Honey Recipes 387

Golden Cornbread
PREP TIME: 15MIN COOK TIME: 25MIN YIELD: 8 SERVINGS

INGREDIENTS DIRECTIONS

3 cups yellow cornmeal 1 Combine cornmeal, flour, baking powder, and salt in large bowl.
1 cup whole-wheat flour
2 tablespoons baking powder
2 Combine buttermilk, butter, honey, and eggs in separate large
bowl.
1 teaspoon salt
2 cups buttermilk or low-fat 3 Stir buttermilk mixture into flour mixture just until
yogurt moistened.
cup butter or margarine,
melted 4 Pour into greased 12-x-8-x-2-inch baking pan. Bake at 350
degrees for 25 minutes or until golden brown. Letcool and cut
cup honey
into 8 squares.
3 eggs, beaten

PER SERVING (PER SQUARE): Calories: 552 (From Fat 27%); Fat: 17g;
Cholesterol: 132mg; Sodium: 584mg; Carbohydrate: 8g (Dietary Fiber 9g);
Protein: 19g.

388 PART 6 The Part of Tens

Honey Picante Chicken Wings
PREP TIME: 10MIN COOK TIME: 50MIN YIELD: 24 TO 30 SERVINGS
INGREDIENTS
cup honey
cup prepared picante sauce
2 cloves garlic, minced
teaspoon Worcestershire
sauce
2 pounds chicken wings, tips
removed
Salt and pepper, to taste
DIRECTIONS
1 Microwave honey in a 1-quart microwave-safe bowl, on high
(100%) 4 to 5 minutes or until honey boils and thickens.
2 Stir in remaining ingredients except chicken wings; micro-
wave on high 4 to 5 minutes.
3 Cut wings in half at joint; arrange wings in shallow baking
dish.
4 Bake at 350 degrees for 15 minutes. Raise temperature to
375degrees.
5 Turn each piece, brush generously with sauce in pan and bake
45 minutes longer or until glazed and completely cooked,
turning chicken and brushing with sauce every 15 minutes.
PER SERVING (ONE WING): Calories: 118 (From Fat 50%); Fat: 6g;
Cholesterol: 26mg; Sodium: 152mg; Carbohydrate: 6g (Dietary Fiber 0g);
Protein: 9g.
CHAPTER 20 My Ten Favorite Honey Recipes 389
Apricot Honey Bread
PREP TIME: 20MIN COOK TIME: 60MIN YIELD: 12 SERVINGS

INGREDIENTS DIRECTIONS

3 cups whole-wheat flour 1 Combine the flour, baking powder, cinnamon, salt, and
3 teaspoons baking powder nutmeg in a large bowl and set aside.

1 teaspoon ground cinnamon

teaspoon salt
teaspoon ground nutmeg
1 cups 2% low-fat milk
1 cup honey
1 egg, lightly beaten
2 tablespoons vegetable oil
1 cup chopped, dried apricots
cup chopped almonds or
walnuts
cup raisins
2 Combine the milk, honey, egg, and oil in a separate large bowl.
3 Pour the milk mixture over the dry ingredients and stir until
just moistened.
4 Gently fold in the apricots, nuts, and raisins.
5 Pour into a greased 9-x-5-x-3-inch loaf pan. Bake at 350
degrees for 55 to 60 minutes or until a wooden pick inserted
near the center comes out clean.
PER SERVING: Calories: 302 (From Fat 15%); Fat: 6g; Cholesterol: 20mg;
Sodium: 154mg; Carbohydrate: 61g (Dietary Fiber 5g); Protein: 7g.

390 PART 6 The Part of Tens

Asian Honey-Tea Grilled Prawns
PREP TIME: 15MIN COOK TIME: 6MIN YIELD: 4 SERVINGS
INGREDIENTS
1 cup brewed double-strength
orange spice tea, cooled
cup honey
cup rice vinegar
cup soy sauce
1 tablespoon fresh ginger,
peeled and finely chopped
teaspoon ground black
pepper
1 pounds medium shrimp,
peeled and deveined
Salt to taste
2 green onions, thinly sliced
DIRECTIONS
1 In plastic bag, combine marinade ingredients (everything but
the shrimp, salt, and onions). Remove cup marinade; set
aside for dipping sauce.
2 Add shrimp to marinade in bag, turning to coat. Close bag
securely and marinate in refrigerator 30 minutes or up to 12
hours.
3 Remove shrimp from marinade; discard marinade.
4 Thread shrimp onto 8 skewers, dividing evenly.
5 Grill over medium coals 4 to 6 minutes or until shrimp turn
pink and are just firm to the touch, turning once. Season with
salt, as desired.
6 Meanwhile, prepare dipping sauce by placing reserved cup
marinade in a small saucepan. Bring to a boil over medium-
high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in
green onions.
PER SERVING (1/4 OF RECIPE): Calories: 202 (From Fat 13%); Fat: 3g;
Cholesterol: 259mg; Sodium: 511mg; Carbohydrate: 7g (Dietary Fiber >1g);
Protein: 35g.
CHAPTER 20 My Ten Favorite Honey Recipes 391
Broiled Scallops with Honey-Lime
Marinade
PREP TIME: 15MIN COOK TIME: 7MIN YIELD: 2 SERVINGS
INGREDIENTS
2 tablespoons honey
1 tablespoon vegetable oil
4 teaspoons lime juice
teaspoon grated lime peel
Hot pepper sauce
teaspoon salt
pound bay, calico, or sea
scallops
1 lime, cut in wedges
392 PART 6 The Part of Tens
DIRECTIONS
1 Combine honey, oil, lime juice, lime peel, hot pepper sauce,
and salt. Combine all ingredients in a small bowl and whisk
briskly until mixed well.
2 Pat scallops dry with paper towel and add to marinade.
Marinate, stirring occasionally, up to 1 hour or cover and
refrigerate, stirring occasionally, up to 24 hours.
3 Preheat broiler. Arrange scallops and marinade in a single
layer in 2 individual broiler-proof dishes or in scallop shells.
4 Broil 4 inches from source of heat 4 to 7 minutes, depending
on size of scallops, or until opaque throughout and lightly
browned.
5 Serve with lime wedges and, if desired, hot, crusty French
bread to soak up the juices. Can be doubled, tripled, or halved.
PER SERVING (1/2 OF RECIPE): Calories: 240 (From Fat 29%); Fat: 8g;
Cholesterol: 48mg; Sodium: 514mg; Carbohydrate: 23g (Dietary Fiber<1g);
Protein: 21g.
A Honey of a Chili
PREP TIME: 15MIN COOK TIME: 20MIN YIELD: 8 SERVINGS

INGREDIENTS DIRECTIONS

One 15-ounce package firm
tofu
1 tablespoon vegetable oil
1 cup chopped onion
1 Using a cheese grater, shred tofu and freeze in a zippered bag
or an airtight container.
2 Thaw tofu; place in a strainer and press out excess liquid.

cup chopped green bell

pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
teaspoon dried oregano
3 In large saucepan or Dutch oven, heat oil over medium-high
heat until hot; cook and stir onion, green pepper, and garlic 3
to 5 minutes or until vegetables are tender and begin to brown.
4 Stir in chili powder, cumin, salt, oregano, and crushed red
pepper.
5 Stir in tofu; cook and stir 1 minute.

teaspoon crushed red

pepper flakes
One 28-ounce can diced
tomatoes, undrained
One 15-ounce can red kidney
beans, undrained
One 8-ounce can tomato sauce
cup honey
6 Stir in diced tomatoes, kidney beans, tomato sauce, honey,
and vinegar.
7 Bring to a boil; reduce heat and simmer, uncovered, 15 to
20minutes, stirring occasionally.
PER SERVING: Calories: 295 (From Fat 26%); Fat: 9g; Cholesterol: 0mg;
Sodium: 1,022mg; Carbohydrate: 41g (Dietary Fiber 9g); Protein: 18g.

2 tablespoons red wine vinegar

CHAPTER 20 My Ten Favorite Honey Recipes 393

Beef and Potato Tzimmes
PREP TIME: 25MIN COOK TIME: 120MIN YIELD: 6 SERVINGS

INGREDIENTS DIRECTIONS

2 tablespoons vegetable oil,
divided
2 pounds stew meat, cut in
1-inch chunks
2 cups chopped onion
1 Heat 1 tablespoon of oil in a heavy, 5-quart pot over medium
heat. Add beef and brown on all sides.
2 Remove beef from pan, add remaining oil, if necessary, and
saut onion until tender.

2 cups sliced (1-inch thick)

carrots
3 Return beef to pan; add carrots, salt, and about 4 cups water
to cover ingredients. Bring to a boil, reduce heat, cover, and
2 teaspoons garlic salt simmer 1 hour.
Water
2 cups cubed (1-inch thick)
4 Add potatoes, sweet potatoes, honey, cinnamon, and pepper;
potato stir and return to a boil. Reduce heat and simmer, partially
covered, 30 minutes or until potatoes are barely cooked.
2 cups cubed (1-inch thick)
sweet potato
5 Add dried fruit and simmer, uncovered, 30 minutes or until
cup honey
13
beef is tender. Liquid should be slightly thickened. If neces-
teaspoon ground cinnamon sary, dissolve flour in 3 tablespoons water and stir into stew;
return to simmer, stirring frequently.
teaspoon ground pepper
18

4 ounces dried apricots 6 Sprinkle with parsley before serving, if desired.

4 ounces pitted prunes
2 tablespoons flour, optional PER SERVING: Calories: 616 (From Fat 23%); Fat: 15.9g; Cholesterol: 111mg;
Sodium: 716mg; Carbohydrate: 79.7g (Dietary Fiber 7.8g); Protein: 41.6g.
2 tablespoons chopped
parsley

394 PART 6 The Part of Tens

Chewy Honey Oatmeal Cookies
PREP TIME: 15MIN COOK TIME: 14MIN YIELD: 24 COOKIES
INGREDIENTS
cup butter or margarine,
softened
cup granulated sugar
cup honey
1 large egg
1 teaspoon vanilla extract
1 cups quick-cooking rolled
oats
1 cup whole-wheat flour
teaspoon salt
1 teaspoon ground cinnamon
teaspoon baking soda
1 cup raisins, or chocolate or
butterscotch chips
DIRECTIONS
1 Preheat oven to 350 degrees.
2 In medium bowl, beat butter with sugar until thoroughly
blended.
3 Blend in honey. Blend in egg and vanilla, mixing until smooth.
4 In separate bowl, mix together oats, flour, salt, cinnamon, and
baking soda; blend into honey mixture. Blend in raisins or
chips.
5 Drop dough by rounded tablespoons onto a greased baking
sheet. Bake for 12 to 14 minutes until cookies are golden
brown.
6 Remove from oven and allow cookies to cool 2 to 3 minutes
before removing from baking sheet. Cool completely, then
store in an airtight container.
PER SERVING (1 COOKIE WITH RAISINS): Calories: 130 (From Fat 29%); Fat:
4.5g; Cholesterol: 20mg; Sodium: 85mg; Carbohydrate: 23g (Dietary Fiber
2g); Protein: 2g.
CHAPTER 20 My Ten Favorite Honey Recipes 395
Apple Honey Tart
PREP TIME: 30MIN COOK TIME: 25MIN YIELD: 4 SERVINGS
INGREDIENTS
One 17-ounce puff pastry
dough
1 egg, well beaten
1 cup white zinfandel wine*
cup honey
One 3-inch stick cinnamon
3 whole cloves
One -inch slice fresh ginger
root
3 medium apples, pared, cored,
and sliced
Whipped cream or low-fat dairy
sour cream
*If desired, apple juice may be
substituted for wine.
396 PART 6 The Part of Tens
DIRECTIONS
1 Cut two 5-inch hearts out of puff pastry. Cut -inch-wide
strips of pastry from remaining dough.
2 Brush edges of hearts with beaten egg.
3 Twist and line edges of hearts with dough strips, joining ends
of strips with egg mixture as necessary. Bake according to
package directions.
4 When golden and baked, remove or push down puffy centers
of hearts to allow space for apple filling.
5 Bring wine, honey, and spices to boil in 9- to 10-inch skillet;
reduce heat, cover, and simmer 10 to 15 minutes.
6 Add apples in one layer, return mixture to boil, and simmer 10
to 15 minutes or until apples are tender.
7 Carefully remove slices from liquid and drain thoroughly.
Reduce liquid until syrupy; cool.
8 Brush bottom of crust with syrup; arrange poached apples
over syrup.
9 Serve with dollops of whipped or sour cream.
PER SERVING: Calories: 837 (From Fat 51%); Fat: 45g; Cholesterol: 53mg;
Sodium: 525mg; Carbohydrate: 94.3g (Dietary Fiber 3.5g); Protein: 6.4g.