Honey Whole Wheat Bread

6 cups white flour
2/3 cup honey
9 cups whole wheat flour
1/3 cup molasses
3 cups warm water
2/3 cup margarine or butter
4 Tbsp yeast
6 tsp salt
1 1/2 cups milk

Mix white and whole wheat flour together. In large mixing bowl, stir yeast into warm water. Set aside. Scald milk, then add honey and molasses. Melt margarine or butter and add to mixture. Cool. Stir salt into milk mixture. Add milk mixture to yeast. Slowly add flour, stirring either with wooden spoon or electric mixer. Turn onto floured board and knead, adding remaining flour. Place in large greased bowl. Let rise until double in size. Divide into 4 loaves. Place in greased pans and let rise for one hour. Bake at 350° for 30 to 35 minutes. Brush tops with melted butter. Makes 4 loaves.

Baklava

1 lb Package of Phyllo (or Fillo)
4 cups walnuts (finely chopped)
1 cup sugar
1 1/2 tsp. Cinnamon
2 sticks butter
Syrup:
1/4 cup honey
1 1/4 cups sugar
1 1/4 cups water
1 lemon rind (cut in chunks) (or a few squeezes of Real lemon juice)
1 cinnamon stick
4 or 5 whole cloves

Melt butter. Mix chopped nuts, sugar and cinnamon. Brush a 13"x9"x2" glass-baking dish with melted butter; sprinkle bottom with cinnamon. Place 3-4 sheets of phyllo on bottom of pan (trim or fold corners as necessary), brush with melted butter, sprinkle nut mixture on top. Repeat process using only 2 sheets of phyllo per layer*, finish with a layer of phyllo only and brush once more with butter.

Cut halfway through the dessert at a diagonal in either direction to form diamonds. Bake at 300° for 15 minutes, then at 325° for 60 minutes or until golden brown.

While Baklava is baking, combine all ingredients for the syrup in a heavy-bottomed saucepan (to prevent burning) keep a careful eye on mixture and stir frequently. Boil for 10 minutes; remove rinds and cloves and let cool for 10 minutes.

Carefully drizzle sparingly over the Baklava immediately after removing from the oven, being careful not to let the dessert get soaked. We usually reserve the equivalent of one ladle. When you run out of nut mixture, use either a sugar/cinnamon mix or straight cinnamon. Cool, cut completely through and enjoy!

Honey Glazed Carrots

1/4 cup honey
1/4 cup butter or margarine
1/4 cup bourbon whiskey or apple juice
1/4 cup water
16 oz package baby carrots (about 3 1/2 cups)

In medium saucepan over high heat, bring honey, butter, bourbon and water to a boil. Add carrots. Reduce heat and simmer, stirring occasionally, for 10 minutes, or until liquid is reduced to a glaze and carrots are tender.

Honey Dijon Carrots

6 large carrots
1/4 cup Dijon mustard
1/4 tsp salt
1/2 cup honey
1/4 tsp pepper
2 Tbsp chopped chives
1/4 cup butter
Parsley for garnish

Wash, pare and slice carrots. Cook in boiling salted water until crisp-tender and drain. In a small saucepan combine butter, seasonings, mustard, honey and chives. Cook, stirring until well blended, about 3 minutes. Mix sauce gently with carrots, heat. Garnish with parsley and serve. This is a popular family dish year round, but especially around the holidays. Serves 6

Party Punch

1 1/4 cup honey
1 cup lemon juice
2 cups boiling water
4 cups cranberry juice cocktail
2 cups orange juice
1 quart ginger ale

Dissolve honey in boiling water. Chill. Combine all remaining ingredients except ginger ale. Chill. Before serving, add ginger ale. Makes 20 servings.

Bee-Pure Hot Toddy

(Drink of choice when my wife feels she’s getting a cold, or anytime the cold winters of Wisconsin get to you!)
2 shots of your favorite brandy
3 teaspoons of honey (or a generous "squeeze" of your honey bear)
1 tea bag of your favorite tea
1 teaspoon lemon juice
1 teaspoon sugar

Place all the above ingredients into a large mug and add boiling water, let the tea steep until it is the desired strength and remove the tea bag. Now settle down to a good book or take it to bed with you. No driving and drinking!

Honey Egg Bread

1/4 cup warm water
2 eggs
1 pkg dry yeast
1/8 cup soft butter
3/4 cup warm milk
3 1/2 - 3 3/4 cups sifted flour
1/8 cup honey
Egg yolk
1 1/2 tsp salt
Sesame seeds

In large mixing bowl dissolve yeast in water. Stir in milk, honey and salt. Add eggs, butter, 1 3/4 cups flour, mix with spoon. Continue adding flour until soft dough is formed. Turn onto floured board. Knead in remaining flour until dough is smooth. Place in greased bowl, turning dough once to coat. Cover. Let rise in warm place until doubled. Punch down. Let rise again until doubled. Divide dough into three 14-inch long rolls. Braid loosely. Pinch ends together to fasten braid. Place on greased baking sheet, cover and let rise until almost doubled. Brush braids with glaze of egg yolk and 2 Tbsp water. Sprinkle with sesame seeds. Bake 30-35 minutes at 425° Makes 1 loaf.

Honey Butter Spread

1/2 cup softened butter
1/3 cup honey

Blend butter and honey. Keep refrigerated.

Barbecue Sauce

1 onion, finely chopped
1/4 cup honey
1/2 cup butter
1/4 cup brown sugar
1 6 oz. can tomato paste
1 clove garlic
1 cup water
1 Tbsp salt
1/2 cup Worcestershire sauce
10-12 drops hot pepper sauce
1/3 cup lemon juice

Sauté onion in butter in skillet, until transparent but not brown. Add remaining ingredients. Simmer on low heat 1 - 1-1/2 hours. Makes about 1-1/2 pints. Maybe refrigerated up to 3 weeks. Great for chicken, pork chops, ribs.

Honey Dijon Marinade

Use equal parts honey and Dijon mustard. Spread over chicken when baking or grilling.

Mandarin Pork

1 cup soy sauce
1 Tbsp ginger
1/2 cup vegetable oil
1 Tbsp dry mustard
1 garlic clove, minced
2 pork tenderloins
3 Tbsp honey

Combine soy sauce, oil, garlic, honey, ginger, and mustard. Place tenderloins in a baking dish or bowl and pour marinade over pork. Refrigerate, turning occasionally, for 24 hours. Remove from marinade and grill until well done, about 30 - 45 minutes. Turn meat as it browns. Brush remaining marinade over potatoes and cook for a great side dish.

Barbecue Spareribs

4 lb. Spareribs
1 cup honey
1/2 cup chopped onion
1/2 tsp salt
2 cloves garlic
1 tsp prepared mustard
1 1/2 cup ketchup
1/2 tsp black pepper
2 Tbsp vinegar
2 Tbsp steak sauce

Cut spareribs in serving size portions. Simmer in enough water to cover, plus 2 teaspoons salt for 1/2 hour. Mix remaining ingredients and cook over low heat for 5 - 7 minutes. Drain liquid and place ribs in baking pan. Pour sauce over ribs and bake at 400° oven for 40 - 45 minutes or until tender. Baste every 10 minutes. Serves 6.

Strawberry Float

1 quart milk, chilled
1/4 tsp almond extract
6 Tbsp honey
1 quart vanilla ice cream
2 cups crushed fresh strawberries

Combine all ingredients and blend at medium speed for 1 minute. Serve in tall glasses garnished with scoops of ice cream.

Cocoa Shake

1 cup milk
1/3 cup instant cocoa mix
1 cup vanilla ice cream, softened
1 Tbsp honey

Place all ingredients in blender and blend at high speed about 30 seconds. Makes 1 pint.