RECIPES

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Beehive Cookies

Apricot Honey Bread

Easy Honey Chicken Wings

Honey Custard French Toast

Chafing Dish Chicken Wings

Honey Smoked Salmon

Other Great Receipes At www.honey.com



Beehive Cookies

Makes 4 Dozen

Ingredients
3 cups Flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6 oz.) Butter, lightly chilled, cut in bits
1/2 cup light brown sugar, packed
1/2 cup whipped honey or crhme
1 Tablespoon (about 2 lemons) lemon ze
1 egg
Coarse sugar, optional, as needed

Directions

Cream butter, brown sugar, honey and lemon zest until smooth; beat in egg.
Add dry ingredients in thirds, mixing well with each addition.
Scrape dough onto plastic wrap; shape it into a log about 12 inches long.
Chill an hour or so until firm, or up to 24 hours.
Heat oven to 3500F. Thoroughly mix dry ingredients; reserve. Cut log into 1/4-inch slices;
place 1 inch apart on a parchment-lined baking sheet. Sprinkle with coarse sugar, if desired,
lightly pressing sugar into dough. Bake until edges are lightly browned, about 10 minutes.
Cool 5 minutes on baking sheet, then transfer to a rack. Cool completely.

Apricot Honey Bread

Makes 12 Servings

Ingredients
3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups 2% low-fat milk
1 cup honey
1 egg, slightly beaten
2 Tablespoons vegetable oil
1 cup chopped dried apricots
1/2 cup sunflower seeds, chopped walnuts or chopped almonds
1/2 cup raisins

Directions

Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl.
Pour milk mixture over dry ingredients and stir until just moistened.
Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan.
Bake at 3500F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.

Easy Honey Chicken Wings

Makes 8 Servings

Ingredients
1/2 cup honey
1/3 cup soy sauce
1/4 cup chili sauce
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
8 drops red pepper sauce
3 lbs. chicken wings or drumettes

Directions

Combine honey, soy sauce, chili sauce, garlic salt, pepper and red pepper sauce.
Arrange chicken in single layer in a 9x13-inch baking pan and pour on sauce.
Turn chicken over to coat with sauce. Bake at 3500F for one hour, turning over once.
Cool slightly and serve.

Honey Custard French Toast

Makes 6 Servings

Ingredients
1/2 cup honey
1 cup milk
6 eggs
1-1/2 teaspoons cinnamon
1/8 teaspoon salt
12 slices (3/4-inch thick) French bread
Butter
Honey and toasted pecan pieces

Directions

In large bowl, beat together honey, milk, eggs, cinnamon and salt.
Dip bread slices in egg mixture, turning to coat. Brown soaked slices in butter over medium heat,
turning once. Serve with honey and sprinkle with pecans, if desired.

Chafing Dish Chicken Wings

Makes 15 servings

Ingredients
15 broiler-fryer chicken wings
1/2 cup soy sauce
1/2 cup lemon juice
2 Tablespoons canola oil
1/4 cup honey
2 cloves garlic, minced
1/4 teaspoon hot pepper sauce
Sweet & Sour Sauce (recipe below)

Directions

Make marinade by mixing together soy sauce, lemon juice, canola oil, honey, garlic and hot pepper
sauce; stir until honey is dissolved. Place chicken wings on cutting board; cut and discard (or
save for stock) wing tips.Place chicken in bowl and pour soy-honey mixture over all; cover and
marinate in refrigerator overnight. Arrange chicken drummettes in single layer on baking pan; pour
marinade over chicken. Bake in 4250F. oven for about 20 minutes or until chicken is fork-tender,
basting several times with marinade during cooking. Place chicken in chafing dish, reserving marinade
for making sauce. Pour Sweet and Sour Sauce over wings and keep warm in chafing dish.
To prepare Sweet and Sour Sauce, in saucepan, pour marinade remaining after chicken has cooked.
Add 1 can (8 ounces) pineapple cubes (drained but juice retained, 1 green pepper cut into cubes 1/4
cup vinegar, 1 cup chicken broth. Slowly bring to a boil. In small bowl, mix together until smooth
4 tablespoons cornstarch, 1 teaspoon ground ginger and 1/4 cup reserved pineapple juice. Stir
mixture into liquids in saucepan and boil until thickened and smooth, about 2 minutes.

Honey Smoked Salmon

Makes 4 servings

Ingredients
1/4 cup butter or margarine
1/4 cup honey
1 Tablespoon liquid smoke
2 teaspoons salt
1/2 cup dried bread crumbs
4 skinless salmon filets (6 to 8 oz. each)

Directions

Preheat broiler high for 5 minutes. Place butter in 13 x 9-inch pan; heat under broiler until melted;
set aside. In small bowl, mix together honey, liquid smoke and salt.
Place bread crumbs in separate small bowl. Rub salmon fillets with honey mixture, coating all sides.
Roll each in bread crumbs. Place salmon in pan and turn once to coat with melted butter.
Broil 2 inches form heat source 10 to 15 minutes, or until fish is cooked, turning once.