Triple Chocolate Honey Fudge
- 1-1/3 cups granulated sugar
- 1 Jar (8oz.) marshmallow cream
- 2/3 Cup evaporated milk
- 1/4 Cup honey
- 1/4 Cup butter or margarine
- 1/4 Teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 Cup milk chocolate chips
- 1-1/2 Teaspoons vanilla extract
- 1/2 Cup toasted nuts chopped
- 1/2 Cup white chocolate chips
Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a medium saucepan, combine sugar, marshmallow cream, milk, honey, butter and salt. Bring to a boil; stir occasionally. Boil for 5 minutes; stir constantly. Remove from heat and stir in semi-sweet and milk chocolate chips until melted. Stir in nuts and vanilla; pour into pan. Sprinkle white chocolate chips over top and allow to melt. Using small spatula swirl white chocolate. Cool. Cut into 1-inch pieces. Makes 64 servings.
Baklava (honey and almond filled pastry)
1 1/2 lb. blanched almonds, finely grated or ground
1 c. sugar
Grated peel of 1 orange
1 tsp. cinnamon
1 1/2 c. sweet butter, melted
1 lb. prepared filo dough (available at stores that sell prepared puff pastry or Greek foods)
1 1/2 c. honey
Toast the grated or ground almonds in a preheated 300 degree oven for 10 minutes, or until lightly browned. Mix with 1/2 cup of the sugar, orange peel, and cinnamon. Butter a 10 x 14 inch baking pan and spread butter on the filo sheets. Line the pan with 3 buttered sheets, cut to fit the pan. Sprinkle lightly with some of the nut mixture and repeat, alternating 2 sheets of buttered filo and the nut mixture, ending with filo. Cut into 1 inch by 1 1/2 inch triangles. Insert a whole clove in the center of each triangle. Bake in a preheated 325 degree oven for 50 minutes, or until golden brown. Meanwhile, bring to a boil the remaining 1/2 cup sugar, and 1/2 cup water. Add the honey, and let simmer a few minutes; then cool. Cut through pastry diamonds completely, and while hot, pour over cool honey syrup. Makes about 4 dozen pieces.
Oatmeal Cranberry White Chocolate Cookies
2/3 cups butter or margarine (softened)
2/3 cups Honey
2 large eggs
1 and 1/2 cups old fashioned oats
1 and 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
16 oz. package of craisins (dried cranberries)
2/3 cups white chocolate chips
Preheat oven to 350 * F. Using an electric mixer, beat butter or margarine and honey together untill light and fluffy. Add eggs, mix well. Combine oats, flour, baking soda, and salt in a separate bowl. Add butter mixture in several additions. Mixing well after each addition. Stir in dried cranberries and white chocolate chips. Drop rounded teaspoons onto ungreased (or parchment paper lined) cookie sheets. Bake 10-12 minutes or untill golden brown. Cool on wire rack. Makes 2 and 1/2 dozen.
From: The American Honey Queen and Princess Honey Recipes 2007. These were the cookies that Ron brought at the last meeting and they were a hit, not a single one left.
HONEY RUM FRUIT BOAT
1/2 cup honey
3 to 4 tabelspoons rum, or 1 teaspoon rum flavoring
1 fresh ripe pineapple
2 oranges (navel) peeled and sliced
1 cup grapes
Stir honey and rum together in medium glass bowl untill blended, then set aside. Cut pineapple in half lengthwise including green top. Carefully carve fruit from center leaving shells intact. Slice pineapple pieces. Add pineapple, oranges, and grapes to honey mixture, stir until fruit is well coated. Serve chilled or at room temperature. Makes 4 servings
From: Sweetened with HONEY, The Natural Way a cookbook from the National Honey Board.
Energy Bars (Manna Bars)
1 cup Honey
1 cup Peanut Butter
1/2 teaspoon Pure Vanilla
1 cup Powdered Milk (not instant)
1/2 cup Bee Pollen
1. Cream the honey and peanut butter together
2. Stir in the vanilla and powdered milk, stirring until well blended
3. Chill in refrigerator for at least 1/2 hour
4. Shape into little bite-sized nuggets or any shape that resembles a candy bar
5. Roll in bee pollen
6. Freeze until firmly set
Edie puts them into a Tupperware container and keep them in the freezer.
This months recipe comes from the 2010 Dodge/Jefferson County Honey Queen.
2 cups sliced carrots
1 Tablespoon butter
2 teaspoons Honey
1 teaspoon chopped candied ginger
1 teaspoon toasted sesame seeds
1. melt butter in sauce pan.
2. Sautee carrots for 2 minutes.
3. Add ginger and cover, cook for another 5 minutes.
4. Add honey and sesame seeds.
5. Serve to the delight of your guests