Recipes
Bacon-Wrapped Mushrooms with Honey-Barbecue Sauce
24 small fresh mushrooms
12 slices bacon
1 cup Honey-Barbecue Sauce (recipe to follow)
Honey Barbecue Sauce
2 cups ketchup
1 cup dry white wine
1/3 cup Round Rock Honey
1 small onion, diced
2 garlic cloves, minced
1/4 tsp. salt
1 tbl. dried parsley flakes
2 tbls. white vinegar
2 tbls. lemon juice
1 tbl. Worcestershire sauce
1 tsp. hot sauce
Instructions Bring all ingredients for barbecue sauce to a boil in a large saucepan. Reduce heat and simmer, stirring
often, 1520 min. or until slightly thickened. In the meantime, wash mushrooms thoroughly. Cut bacon in half
crosswise and microwave in 2 batches on high 1 1/2 to 2 min. or until bacon is partially cooked. Pat dry with paper
towels. Wrap each mushroom with a bacon slice, and secure with wooden toothpicks. Dip wrapped mushrooms in
Honey Barbecue Sauce. Grill mushrooms (using a grill basket if preferred) covered with grill lid over med.-high heat
4 to 5 min. on each side or until bacon is crisp and thoroughly cooked. Continue to baste with extra sauce. Serve
with honey/soy skirt steak.
printable 3 x 5 recipe card
Honey Baked Ham
6 lb. bone-in ham
1/3 cup brown sugar
1/3 cup Round Rock Honey
2 tsp. cornstarch
1/4 tsp. red pepper flakes
1/4 tsp. cayenne pepper
Instructions Preheat oven to 350 degrees. Place ham on rack in a foil lined
roasting pan. Bake the rounded side up for one hour. In a medium
saucepan on medium heat, mix remaining ingredients
together. Stir until it forms a nice thick glaze. Rub on half of
the glaze and bake for 30 min. more. Flip ham over and rub on
remaining glaze and bake for 1 more hour. Remove from oven
and allow ham to rest for at least 30 min. before serving.
Slice and enjoy!
printable 3 x 5 recipe card
Honey-Balsamic Lamb Chops
1/3 cup balsamic vinegar
1 garlic clove
2 tbl. Round Rock Honey
3/4 cup vegetable or canola oil
Kosher salt and freshly ground black pepper
8 small lamb chops
2 tbl. olive oil
1/2 tbl. chopped fresh rosemary
Instructions Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In the
bowl of a food processor, combine the balsamic vinegar, garlic and honey. Pulse
until blended. With the machine running, slowly pour in the vegetable oil until the
mixture is smooth and forms a thick sauce. Season with salt and pepper to taste.
Season the lamb chops with salt and pepper. Drizzle with olive oil and sprinkle with
rosemary.
Grill the lamb chops for 2 to 3 minutes each side until medium rare.
Arrange the lamb chops on a platter. Spoon the sauce over the top or serve sauce
on the side.
printable 3 x 5 recipe card
Red Velvet Cupcakes with Honey Cream Cheese Frosting
Red Velvet Cupcakes
1 1/3 cup cake flour
1/4 tsp baking soda
1/4 tsp salt
1 stick ( 1/2 cup) unsalted butter ( s oftened )
3/4 cup granulated sugar
1 tsp white vinegar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 tbls unsweetened cocoa powder
1 tbls red food coloring
Instructions Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Add unsweetened cocoa powder
to flour before sifting. In a small bowl sift flour, baking soda and salt. Stir red food coloring and vinegar
into the buttermilk. In a large bowl beat butter until creamy. Gradually beat in granulated sugar; beat 2
min. until fluffy. Beat in eggs, one at a time, until well blended then beat in vanilla. Beat in flour mixture,
alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups. Bake 18-20 min. or
until tops spring back when lightly pressed. Let cool. Top with frosting.
Honey Cream Cheese Frosting
2 pakages (8 oz. ea.) cream cheese (softened)
1/3 cup Roundrock honey
2 tsp vanilla extract
Instructions Beat cream cheese, honey, and vanilla extract until light and fluffy. Chill until stiff enough to
spread. Spread on the red velvet cupcakes. Top with candy hearts if desired. Share with your
favorite Valentine!
printable 3 x 5 recipe card
Honey of a Peach Smoothie
1 1/4 cup plain low fat yogurt
1 lb. ripe peaches, peeled, pitted and sliced
2 tbl. fresh lemon juice
1/4 cup Round Rock honey
1/4 tsp. vanilla extract
Instructions Divide one cup yogurt among 8 sections of ice cube tray. Freeze
until yogurt cubes are solid, at least 4 hours (can be prepared 1
day ahead, keep frozen). Puree peaches with lemon juice in a
processor or blender. Add remaining 1/4 cups yogurt, honey and
vanilla. Process until mixture is well blended. Add frozen yogurt
cubes and process until mixture is smooth and frothy. Pour into
tall chilled glasses and serve. Makes 2 servings.
printable 3 x 5 recipe card
Honey Soy Skirt Steak
3 tbl. soy sauce
2 tbl. balsamic vinegar
2 tbl. cooking oil
Freshly ground black pepper
2 tbl. Round Rock honey
2 cloves garlic, chopped
1 1/2 lb. skirt steak
Instructions Place all ingredients, including the steak, in a large zip-lock bag. Squeeze all the air out
of the bag and seal. Massage the marinade into the steak. Let marinate at least 30 min. or overnight
in refrigerator. When ready to cook, drain the steak and pat dry with paper towels. If grilling, preheat
grill to high and grill steaks 3 to 5 min. per side, depending on the thickness of the steak. Let
steak sit on a cutting board for 5 min. to rest before
slicing. Be sure to slice steak across the grain.
If grilling steaks in a frying
pan, heat the frying pan over high
heat until very hot. Pour in a couple
of tbl. cooking oil before adding the steaks
to the pan. Grill 3 to 5 min. per side.
Let rest and slice as above.
printable 3 x 5 recipe card
Homestyle Corned Beef with Dilled Cabbage
2 cups water
1/4 cup Round Rock honey
2 tbl. Dijon-style mustard, divided
1 medium head of cabbage, cut into 8 wedges (approx. 2 lbs.)
3 tbl. butter or margarine (softened)
1 1/2 tsp. chopped fresh dill OR 1/2 tsp. dried dill weed
2 1/2 to 3 1/2 lb. corned beef brisket
Instructions Place brisket in water in Dutch oven; cover tightly and cook 1 hr. at 350 degrees. (Its
very important to simmer the meat slowly because boiling will cause the meat to become
tough.) Turn brisket over and continue cooking, covered, 1 1/22 hrs., or until
meat is tender. About 20 min. before brisket is done, add cabbage and cook 15-20 min.
or until tender. Remove brisket from cooking liquid and place, flat-side up, on rack in
broiler pan so surface of the meat is 34 in. from heat. Combine honey with 1 tbl.
mustard; brush half of mixture over top of brisket and broil 3 min. Brush with remaining
mixture and continue broiling 2 min. or until glazed. Drain water from cabbage.
Combine remaining mustard w/butter and dill, spread over hot cabbage wedges.
Carve brisket diagonally across the grain into thin slices and serve
with cabbage. May also be served with boiled potatoes and carrots.
printable 3 x 5 recipe card
Honey Blueberry Muffins
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 large egg
3/4 cup sugar
4 tbsp. melted butter
1 1/4 cups sour cream
1 1/2 cups fresh blueberries
1/3 cup Round Rock honey
2 tbsp. coarse or raw sugar
Instructions Preheat oven to 350 degrees. Spray a 12-cup muffin tin w/cooking spray and set aside. In a medium bowl
whisk the flour, baking powder and salt together until combined and set aside. In another medium bowl whisk
egg, add sugar and honey and whisk until thick and smooth, about 30 seconds. Add the melted butter and the
sour cream in two additions each, whisking just to combine. Add the berries to the dry ingredient mixture and
toss to coat. Fold the sour cream mixture into the dry/berry mixture until batter just comes together. Scoop
batter evenly into the prepared muffin tin and top with the coarse sugar. Bake for 20-30 min. until the tops are
light golden brown and a toothpick comes out clean. Cool in pan for 5 min. then invert onto a wire rack to
cool completely. Makes 12 servings. These muffins freeze well also.
printable 3 x 5 recipe card
Glazed Mini Carrots
3 cups carrots sliced on the diagonal or
3 cups mini carrots (1 lb.)
1/3 cup water
1 tbl. Round Rock Honey
2 tsp. butter
1/4 tsp. salt or to taste
1 tbl. lemon juice
Freshly ground black pepper to taste
2 tbl. chopped fresh parsley
Instructions Combine carrots, water, honey, butter and salt in a large skillet. Bring
to a simmer over medium-high heat. Cover and cook until tender, 57
min. Uncover and cook, stirring often, until the liquid is a syrupy glaze,
1-2 min. Stir in lemon juice and pepper. Sprinkle with parsley and
serve.
printable 3 x 5 recipe card
Sweet & Gooey Apples
2 apples, cored and sliced
1 tbl. butter or margarine
1/2 tsp. cinnamon
1/3 cup brown sugar
2 tbl. Round Rock honey
Instructions In a small skillet, melt butter and add remaining ingredients
except apples. Stir to combine then add the apples. Cook,
stirring and flipping apple slices occasionally until apples are
semi-soft (approx. 5 min.). Remove from heat and serve as
a topping on your favorite ice cream or other dessert. You
may also add your favorite nut to this recipe when adding
the apples.
printable 3 x 5 recipe card
Caramelized Chicken Wings
3 lbs. chicken wings
1/2 cup soy sauce
3/4 cup ketchup
3/4 cup Round Rock Honey
3-4 cloves garlic minced
1 tsp. hot sauce
Salt & pepper (to taste)
Instructions Preheat oven to 375 degrees. Place chicken in a 9 x 13
baking dish. In med. sauce pan mix together the soy
sauce, ketchup, honey, garlic, hot sauce, salt & pepper.
Cook over medium heat until combined and honey is
melted., 3-5 min. Pour over chicken & bake in preheated
oven for 1 hour, or until sauce caramelizes.
printable 3 x 5 recipe card
Baked Honey Chicken
3 lbs. chicken breasts, boned and skinned
2 c. corn flakes, crushed
1/3 c. honey
Salt and pepper
Instructions Wash chicken and pat dry. Can be pounded thinner. Combine corn flakes and salt and pepper to taste. Dip chicken in honey or smooth on chicken with your fingers, then roll chicken in corn flake mixture. Place in a large buttered baking dish and bake in a preheated oven at 350 to 400 degrees for 20-30 minutes until golden brown..
Barbecue Sauce With Honey
2 tbsp. olive oil
1 1/2 c. finely chopped onions
2 tbsp. finely chopped garlic
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/2 c. red wine vinegar
1/4 c. Worcestershire sauce
1 tbsp. chili powder
1 tbsp. ground coriander
3 tbsp. lemon juice
1/4 tsp. red pepper flakes
1 tbsp. Tabasco sauce or to taste
2 tbsp. chopped fresh oregano or 1
tbsp. dried
2 tsp. ground cumin
2 bay leaves
4 sprigs fresh thyme or 1 tsp. dried
1 tsp. freshly ground black pepper
4 tbsp. honey
Salt to taste
Instructions Heat the oil in a saucepan and add the onions. Cook, stirring, until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. This sauce is good for any barbecued meat and keeps very well refrigerated. Yield: 5 cups.
Cantaloupe Ice Cream
1-2 small cantaloupes
1 tbsp. honey
1 tbsp. orange liqueur
1 qt. vanilla ice cream
Melon balls (optional)
Mint sprigs or crystallized mint
leaves (optional)
Instructions Pare, seed and cut up the cantaloupe. Put it through an electric blender or food processor, pureeing enough to measure 2 cups. Combine with the honey and orange liqueur. Soften the ice cream and quickly stir the melon mixture into it. Pack the ice cream in plastic containers, cover, and freeze it until firm. At serving time, spoon the ice cream into dessert glasses and, if desired, decorate the portions with melon balls and mint sprigs or crystallized mint leaves. Makes about 1 1/2 quarts. Pare, seed and cut up the cantaloupe. Put it through an electric blender or food processor, pureeing enough to measure 2 cups. Combine with the honey and orange liqueur. Soften the ice cream and quickly stir the melon mixture into it. Pack the ice cream in plastic containers, cover, and freeze it until firm. At serving time, spoon the ice cream into dessert glasses and, if desired, decorate the portions with melon balls and mint sprigs or crystallized mint leaves. Makes about 1 1/2 quarts.
Cinnamon-pecan-honey Pancake Sauce Syrup
2 c. maple syrup
1/2 c. mild flavored honey
1/2 tsp. ground cinnamon
1/2 c. finely chopped pecans
Instructions Combine all ingredients, stir well. Pour mixture into airtight container. Store at room temperature. Serve over waffles, pancakes or ice cream.
Classic Boston Baked Beans
2 c. Great Northern beans or navy soaked in 1 c. water for 10 hours
1 chopped white onion
1 tsp. lemon juice
1 tbsp. dark honey
2/3 c. black molasses
1 tsp. vanilla
1/2 tsp. maple syrup
1 1/2 tsp. catsup
1/8 tsp. dry mustard
1 chopped garlic clove
Ham to desire or ham hocks
Instructions Preboil ham until tender. While cooking ham, simmer soaked beans for 1 1/2 hours until tender but not broken. Skim off any foam on the beans prior to cooking. Put beans and 1/2 the juice into the large pan with ham and juice. Add diced garlic and onion. Mix in separate bowl honey, molasses, vanilla, maple syrup, catsup, and dry mustard, adding 1 1/2 cups boiling water. Stir well and pour over beans cover and bake at 275 degrees for 7 hours, adding water as needed. Stir with wooden ladle every few hours. Uncover during the last 45 minutes to brown beans and ham a little. They burn easy be careful. Serve warm with pumpernickel bread. To get rid of gas effect which beans produce, just soak them for at least 24 hours prior to cooking, adding 1/2 teaspoon ginger root for every 2 cups of beans.
Mexican Coffee - 4 servings 4 cups hot espresso-style coffee*
3/4 cup half-and-half cream
1/3 to ½ cup honey (to taste)
2 tbsp unsweetened cocoa
1 tsp ground cinnamon
sweetened whipped cream (optional)
chocolate shavings (optional) Combine coffee, half-and-half, honey, cocoa and cinnamon in blender
Blend 1 minute on high.
Pour into mugs; garnish with whipped cream and chocolate shavings.
*Hot strong coffee may be substituted.
Spiced Honey Coffee - 8 servings 1/4 cup honey
4 whole cloves
4 sticks cinnamon
1 slice (½ x 2 inches) lemon peel
1/4 cup brandy
Strong hot coffee Combine honey, cloves, cinnamon sticks and lemon peel in small sauce pan
Cook and stir over medium heat. until mixture boils 1 minute.
Stir in brandy.
Spoon 1 tbsp mixture into each demitasse cup
Stir in coffee
Hot Spiced Tea - 4 servings 4 cups freshly brewed tea
1/4 cup honey
4 cinnamon sticks, each 3 inches
4 whole cloves
4 slices citrus fruit Combine tea, honey, cinnamon and cloves in medium saucepan.
Bring to a simmer over medium heat and continue heating without boiling for 5 minutes.
Strain into mugs
Serve hot
Garnish with citrus fruit
Fruit and Honey Punch - 8 to 10 servings 2 cups each apple cider and cranberry juice
1/4 cup honey
1 cinnamon stick
4 each cinnamon stick lemon slices and whole cloves Combine all ingredients in saucepan; heat only until mixture boils.
Pour into serving glasses or mugs; serve immediately.
Tip: One to two cups of dry red vine may be added.
Honey Grog - 8 servings mmmgood 4 cups cider or apple juice
juice of one orange
1/4 cup honey
2 tbsp butter or margarine
1 cinnamon stick, 3 inches long
1 tsp grated orange peel
1/4 tsp ground nutmeg
½ to 3/4 cup light rum (optional) Combine all ingredients except rum in a medium saucepan and bring to a simmer, stirring occasionally.
Simmer 5 minutes.
Stir in rum just before serving, if desired.
|
|
