Directions

• Line a 9-in. pie plate with pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375° for 58-60 minutes or until golden brown or until a knife inserted in the center comes out clean.
• Nutrition Facts

1 slice: 384 calories, 18g fat (8g saturated fat), 97mg cholesterol, 399mg sodium, 51g carbohydrate (23g sugars, 3g fiber), 7g protein.

Pumpkin Bars with Cream Cheese Frosting

Ingredients

• cooking spray
• 4 eggs
• 3/4 cup white sugar
• 1/2 cup honey
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 1 pinch ground cinnamon, for dusting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
2. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, honey, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
3. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
5. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Ambrosia Coffee Cake

Makes 10 servings

• 3 Tablespoons butter or margarine, melted
• 2/3 cup honey, divided
• 1/4 cup flaked coconut
• 1/3 cup canned crushed pineapple, well drained
• 2 Tablespoons orange zest, divided
• 1/4 cup butter, softened
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1-1/2 cups flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt

Preheat oven to 350°F. Grease and lightly flour an 8-inch square cake pan; set aside. In a small bowl, combine melted butter, honey, coconut, pineapple and 1 teaspoon orange zest; set aside. Using an electric mixer, beat butter until fluffy. Add 1/3 cup honey, egg, milk, vanilla and remaining orange zest and beat on low speed until blended. Add flour, baking powder and salt, and mix on low speed until dry ingredients are moistened. Beat on medium speed for one minute. Spread into prepared pan. Spoon honey coconut mixture carefully over top of batter, spreading evenly. Bake for 30 to 35 minutes, until cake tests done in center. Serve warm.

Prep Time: 8 minutes

Bake Time: 35 minutes

Raw Fresh Applesauce

Makes 1-1/2 cups

• 3 apples, pared, cored and diced
• 1/4 cup honey
• 1/4 cup apple juice, orange juice or pineapple juice

Place all ingredients in blender or food processor. Puree to desired smoothness.

Nutrition: 177 Calories * 4 g Dietary Fiber * 1 g Fat Total * 47 g Carbohydrates * 2 mg Sodium * 0 mg Cholesterol * trace Protein *

Triple Red Casserole

Makes 6 servings

• 2 Tablespoons minced onion
• 2 Tablespoons butter or margarine
• 4 cups shredded red cabbage
• 1/4 cup honey
• 1/2 cup dry red wine
• 1 can (16 oz.) dark red kidney beans
• Salt and pepper, to taste

Drain beans; set aside. In large skillet, sauté onion in butter until limp but not brown. Add cabbage, honey, wine and beans. Cover and cook slowly 30 to 40 minutes, stirring occasionally. Add more wine or water, if needed. Taste and add salt and pepper, as desired.

Spicy Grilled Tofu

Makes 2 servings

• One 14-oz. pkg extra firm tofu, drained and cut lengthwise into 8 slices
• 1/2 cup fresh lime juice
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 teaspoons chile paste with garlic
• 3 cloves garlic, minced (about 1 Tablespoon)
• 1/4 teaspoon ground black pepper

Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water. Arrange tofu in single layer in 13x9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chile paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill 4 hours, or overnight. Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Tofu Kabobs

Makes 4 servings

• 2 (14 oz.) pkgs. extra firm tofu
• 2 cups Chipotle Marinade, see recipe below
• 3 medium zucchini, cut into 1-inch circles
• 1 medium red bell pepper, cut into 1-inch chunks
• 1 medium red onion, cut into 1-inch wedges
• 12 cherry tomatoes
• 1 cup pineapple cubes

Slice each block of tofu in half horizontally, and, in cross-hatch pattern, make two slices vertically and two slices horizontally for total of 36 tofu cubes. Place tofu in nonreactive 9x13-inch baking dish. Pour marinade over tofu, cover and refrigerate for 1 to 24 hours. Set and light fire using coals or mesquite about 30 minutes before cooking time. Soak bamboo skewers in hot water for 20 minutes. Alternating ingredients, thread tofu, vegetables and pineapple cubes on skewers. Place kabobs over hot coals on well-oiled grill rack. Cook about 10 minutes, or until done, turning once and taking care that vegetables don’t burn.

Chipotle Marinade

Makes 2 cups

• 1 cup vegetable broth
• 1 clove garlic, minced
• 1/3 cup honey
• 1/4 cup tamari soy sauce
• 1 chipotle in Adobo, minced
• 1-1/2 Tablespoons Adobo sauce
• 1-1/2 teaspoons granulated onion powder
• 1 Tablespoon Dijon mustard
• 1 Tablespoon fresh chopped cilantro

Whisk together broth, garlic, honey, soy sauce, chipotle and adobo sauce in 2-cup liquid measuring cup. Add onion powder, mustard and cilantro; mix well.

Deep-Dish Pizza Dough

Makes 8 servings

• 3-1/2 cups unbleached flour
• 1 package quick-rise active dry yeast
• 3/4 teaspoon salt
• 1-1/4 cups warm water, 115° to 125°F
• 2 teaspoons honey
• 1 Tablespoon olive oil

In large bowl of electric mixer, combine 2 1/2 cups of the flour, yeast, and salt. Stir to blend dry ingredients thoroughly. In a small bowl combine the hot water, honey, and oil. Stir to blend well. Add water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 1/2 cup more flour to make a soft dough. Turn dough out onto a floured surface. Knead until dough is smooth and satiny (8 to 10 minutes), adding just enough flour (up to 1/2 cup) to prevent dough from being sticky. Turn dough into a greased bowl. Cover with plastic wrap and a towel, and let rise in a warm place until doubled in bulk (30 to 40 minutes). Punch dough down, cover with inverted bowl, and let rest 10 minutes; use as directed in recipe.

Garden Stir-Fry

Makes 6 to 8 servings

• 1 Tablespoon vegetable oil
• 1 clove garlic, minced
• 1 small onion, vertically sliced
• 3 medium zucchini, julienned
• 1 medium yellow squash, julienned
• 1 large carrot, julienned
• 1/4 cup honey
• 2 Tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper

Heat oil in a heavy skillet or stir-fry pan over high heat. Add garlic and onion and cook until fragrant, 1-2 minutes. Add zucchini, yellow squash, and carrot and stir-fry until vegetables are crisp-tender.

Prep Time: 8 minutes

Bake Time: 8 minutes

Fresh Zucchini Toss

Makes 9 servings

• 1/2 cup vegetable oil
• 1/3 cup white wine vinegar
• 1 clove garlic, minced
• 1/3 cup honey
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 2 cups zucchini, coarsely shredded
• 1 head iceberg lettuce, cored, rinsed and torn into pieces*
• 1/2 cup red onion, thinly sliced
• 1 cup seasoned croutons
• 1 cup grape tomatoes or tomato wedges

Combine first six ingredients thoroughly in blender or shake in a jar. Pour over zucchini. Chill 30 minutes or more. Place lettuce in a large salad bowl. Add zucchini mixture and toss lightly. Garnish with onion, croutons, and tomatoes. *6 cups of mixed greens may be substituted for iceberg lettuce.

Prep Time: 10 min + 30 min to chill

Honey Corn Cakes

Makes 12 to 14 corn cakes

• 1/4 cup honey
• 2 cans (15.25 oz. each) corn kernels, drained
• 3 eggs
• 1 cup flour
• 1/2 cup Milk
• 1/2 teaspoon garlic salt

Combine all ingredients. Heat skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1-1/2 to 2 minutes on each side.

Honey Baked Apples 2

Makes 4 servings

• 1/2 cup honey, divided
• 1/2 teaspoon grated orange peel
• cinnamon
• 4 baking apples, pared 1/3 way down from top and cored

Blend 1/4 cup honey with orange peel and cinnamon; set aside. Arrange apples in 9-inch round or 8-inch square microwave-safe baking dish. Fill center of each apple with 1 tablespoon honey mixture. Cover with plastic wrap; vent. Microwave on HIGH (100%) until almost tender; rotate dish 1/4 turn halfway through cooking time. Drizzle remaining honey over apples and allow to stand 2 to 3 minutes.

Applesauce Cake

Makes 12 servings

• 1/2 cup butter or margarine, softened
• 1 cup honey
• 1 egg
• 1 teaspoon vanilla
• 1-1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice or ginger
• 1 cup chopped dates
• 1/3 cup chopped walnuts
• 1 cup unsweetened applesauce

Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add egg and vanilla; mix well. Combine dry ingredients in medium bowl; reserve 2 tablespoons flour mixture. Combine dates, walnuts and reserved 2 tablespoons flour mixture in small bowl; set aside. Add remaining flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in date mixture. Pour batter into greased 13x9x2-inch pan. Bake at 325°F for 35 minutes or until wooden pick inserted near center comes out clean.

Bake Time: 35 minutes

Nutrition: 318 Calories * 11 g Fat Total * 54 g Carbohydrates * 38 mg Cholesterol * 5 g Protein * 3 g Dietary Fiber * 280 mg Sodium * 28% Calories from Fat *

Bee Nutty Choco-Chip Cookies

Makes 16 servings

• 1/2 cup honey
• 1/2 cup peanut butter
• 1/2 cup butter or margarine
• 1/4 cup packed brown sugar
• 1 egg
• 1-1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 oz. chocolate morsels
• 1/2 cup roasted peanuts, coarsely chopped

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F 8 to 10 minutes or until lightly browned. Remove to rack and cool.

Chewy Honey Oatmeal Cookies

Makes 24 cookies

• 1/2 cup butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1-1/2 cups quick cooking rolled oats
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup raisins, chocolate or butterscotch chips

In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth. In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips. Drop dough by rounded Tablespoonfuls onto greased baking sheet. Bake at 350°F for 12 to 14 minutes until cookies are golden brown. 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.

Tip: High altitude adjustment: Increase oats to 2 cups and decrease whole wheat flour to 3/4 cup.

Serving Size: 1 cookie with raisins

Nutrition: 130 Calories * 4.5 g Total Fat * 20 mg Cholesterol * 85 mg Sodium * 23 g Total Carbohydrates * 2 g Dietary Fiber * 2 g Protein * 29% Calories from Fat *

Honey Chocolate Chippers

Makes 2 dozen

• 1 cup honey
• 1 cup butter or margarine, softened
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped toasted pecans
• 1 cup (6 oz.) semi-sweet chocolate chips

In medium bowl, beat honey and butter until creamy but not fluffy. Beat in egg yolk and vanilla. In separate bowl, combine flour, oats, baking soda and salt. Stir dry ingredients into wet mixture until thoroughly blended. Mix in pecans and chocolate chips. Chill dough for 30 minutes. Drop dough by rounded tablespoons onto ungreased cookie sheets. Flatten each cookie with a spoon. Bake at 350°F for 15 to 20 minutes, or until tops are dry. Cool on wire racks.

Nutrition: 463 Calories * 27.3 g Fat Total * 5.08 g Protein * 59.2 mg Cholesterol * 54.5 g Carbohydrates * 302 mg Sodium * 2.71 g Dietary Fiber * 51% Calories from Fat *

Honey Apple Pie

Makes 12 servings

• 5-1/2 lbs. apples
• 4 oz. walnuts, coarsely chopped
• 6 oz. seedless raisins
• 21 oz. water
• 12 oz. honey
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/4 teaspoon ground nutmeg
• 1/3 cup cornstarch
• Whole Wheat Pie Crust

Peel , core and slice apples; combine in bowl with nuts and raisins. Set aside. Combine 16 ounces water, honey, cinnamon, lemon juice and nutmeg; bring to a boil. Mix cornstarch with remaining 5 ounces water and add to honey mixture. Cook and stir until thickened and clear. Pour hot honey mixture over sliced apples and toss to coat evenly. To prepare pies: Roll 1 pound 2 ounces pie dough into 2 circles and place in each of two 9-inch pie pans. Allow 3/4-inch additional width to overlap top crust. Divide apple filling evenly into pie shells. Brush outside edge of crust with egg wash. Roll 14 ounces pie dough into 2 circles for top crusts. Cover apple fillings with top crusts. Seal edges with tines of fork. Cut slits in top crust so steam can escape; brush with egg wash. Bake at 350°F for 10 minutes. Reduce heat to 300°F and continue baking for 35 minutes.

Whole Wheat Pie Crust

Makes 4 pounds

• 1 lb., 8 oz. soy margarine
• 3 oz. honey
• 1 lb., 2 oz. whole wheat pastry flour
• 1 lb., 4 oz. unbleached white flour

Beat soy margarine until soft. Add honey, whole wheat pastry flour and unbleached white flour. Add enough water to moisten flour so that dough can be gathered into a ball. Cover and refrigerate. Use as needed.

Honey Chocolate Chip Cupcakes

Makes 16 cupcakes

• 1/2 cup butter or margarine, softened
• 2/3 cup honey
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup honey
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Using electric mixer, beat butter until light; gradually add honey, beating until light and creamy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt; gradually add to butter mixture, mixing until blended. Spoon batter into 16 paper-lined or greased 2 1/2-inch muffin cups. Bake at 350°F for 10 minutes. Meanwhile prepare topping. Using electric mixer, beat honey, egg, vanilla and salt until light; stir in chocolate chips and nuts. Remove cupcakes from oven. Spoon 1 Tablespoon topping over each partially-baked cupcake. Return to the oven; bake at 350°F for an additional 12 to 15 minutes or until topping is set. Cool in pans on wire racks.

Prep Time: 15 minutes

Bake Time: 25 minutes

Nutrition: 257 Calories * 34 g Carbohydrates * 13 g Fat Total * 194 mg Sodium * 3 g Protein * 2 g Dietary Fiber * 42 mg Cholesterol *

Holiday Honey Caramels

Makes 30 caramels

• 1 cup butter (no substitutions)
• 2 cups honey
• 2 cups whipping cream
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• finely chopped almonds, optional

Line bottom and sides of 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250°F to 255°F, about 45 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store, tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled.

Prep Time: 15 minutes

Bake Time: 50 minutes

Serving Suggestion: Drop one into a cup of hot coffee or tea or enjoy this delicious treat on its own.

Stuffed Sweet Peppers

Makes 4 servings

• 1 Tablespoon vegetable or olive oil
• 3/4 cup uncooked long-grain rice
• 4 green onions, thinly sliced
• 1/4 cup finely chopped fresh parsley
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 can (14-1/2 oz.) vegetable broth
• 4 medium green bell peppers, cut lengthwise in half, seeded
• 1 can (28 oz.) crushed tomatoes in pureé
• 1/4 cup honey
• 1/2 teaspoon crushed red pepper flakes
• 1 can (8-3/4 oz.) garbanzo beans, drained
• 1/3 cup dried currants or raisins

In large saucepan, heat oil over medium-high heat until hot; cook and stir rice, onion and parsley 3 to 5 minutes, or until rice begins to brown. Stir in cinnamon, pepper and salt. Gradually add vegetable broth. Bring to a boil, reduce heat, cover and simmer for 18 to 20 minutes, or until liquid is absorbed and rice is cooked through. Meanwhile, cook green pepper halves in boiling water 5 to 7 minutes or until peppers are crisp-tender; drain. Combine tomatoes, honey, and crushed red pepper in 13 x 9-inch baking pan; mix well. Remove 1/4 cup sauce; set aside. Arrange pepper halves on sauce in baking pan. When rice is cooked, remove from heat; stir in garbanzo beans, dried currants and reserved 1/4 cup sauce. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil. Bake at 350°F for 30 minutes.

Nutrition: 431 Calories * 6 g Fat Total * 13 g Protein * 0 mg Cholesterol * 85 g Carbohydrates * 972 mg Sodium * 11 g Dietary Fiber * 11% Calories from Fat *

PB & H Honey and Apple Sammie

Makes 4 servings

• 8 oz. cream cheese, softened
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 8 thick slices whole wheat bread
• 1 green apple, thinly sliced
• 2 Tablespoons sunflower seeds, (or substitute your favorite nut)
• 1 cup peanut butter

In a medium bowl, beat cream cheese until fluffy. Add honey, vanilla extract and cinnamon; mix well. Spread 1 to 2 tablespoons of honey cream cheese mixture on 4 slices of bread. Top with apple slices, dividing evenly. Sprinkle with sunflower seeds. Spread 2 tablespoons peanut butter on each of the remaining 4 slices of bread, and place face down on top of cream cheese and apple covered slices. Cut sandwiches into halves or quarters and serve.

Candied Yams

Makes 8 servings

• 6 yams, sliced and cooked
• 2 Tablespoons cornstarch
• 1-1/2 cups honey
• 1/8 teaspoon salt
• 1-1/2 cups water

Combine all ingredients in medium saucepan and cook on medium-low heat until clear. Pour over cooked sweet potatoes and bake at 400°F until brown.

Four Bean Salad

Recipe By: American Beekeeping Federation

Makes 12 servings

• 14 oz. wax beans, canned
• 14 oz. green beans, canned
• 14 oz. lima beans, canned
• 14 oz. kidney beans, canned
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1/2 cup honey
• 1/2 cup vinegar
• 1 Tablespoon fresh or dried chives, chopped
• 1 teaspoon seasoned salt
• 1/2 teaspoon dry mustard

Combine four types of beans, green pepper and red onion in medium size glass or Pyrex bowl. Blend together honey, vinegar and seasonings and pour over vegetables. Cover and marinate 8 hours or overnight, stirring occasionally. Keeps well for several days.

Prep Time: 20 minutes

Tip: A tasty salad that keeps well.

Honey-Kissed Carrot Zucchini Kugel

Makes 4 servings

• 1/2 cup water
• 1-1/2 cups grated carrots
• 1-1/2 cups grated zucchini
• 1 medium onion, finely diced
• 3 eggs, separated
• 1/4 cup honey
• 1-1/2 cups peeled and grated potatoes
• 1 cup matzo meal
• 1 Tablespoon chopped fresh dill, optional
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Combine water, carrots, zucchini and onion in medium saucepan. Simmer about 4 minutes or until vegetables are soft; cool slightly. Whisk together egg yolks and honey in large bowl. Stir in cooked vegetables, potatoes, matzo meal, dill, salt and pepper. Beat egg whites in separate large bowl until stiff peaks form. Fold 1/3 egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 1-1/2-quart soufflé or 9-inch baking dish. Bake at 400°F for 30 to 35 minutes or until kugel is puffed and golden brown.

Nutrition: 356 Calories * 4 g Fat Total * 11 g Protein * 160 mg Cholesterol * 69 g Carbohydrates * 338 mg Sodium * 4 g Dietary Fiber * 11% Calories from Fat *