Honey Recipes

compliments of
Les Produits Doré Products & Country Fields Beekeeping Supplies Ltd.,
New Brunswick, Canada

Orange Honey Sauce

1/4 cup butter or margarine
1/2 cup Doré honey
1/2 cup thick orange marmalade

Melt butter in a metal fondue pot over a high flame. Stir in honey and marmamlade; heat through. Lower flame and keep warm. Ladle over pancakes or waffles.

Honey French Toast

2 eggs, well beaten
1/4 cup milk
1/4 cup Doré honey
1/4 tsp salt
pinch of nutmeg, if desired
6 -8 slices bread
butter or margarine

Combine eggs, milk, honey and salt. Dip bread slices into honey mixture. Fry in butter over medium heat until golden brown. Top with honey, honey butter or orange honey sauce.

Honey Butter

3/4 cup Doré creamed honey
1/2 cup butter
1 tsp cinnamon (optional)

Mix honey and butter together when they are both at soft-mix stage; add cinnamon if desired. Blend thoroughly. Store in a cool place.

Christmas Punch (Wassail)

6 cups apple cider or juice
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup Doré brand liquid honey
3 Tbsp lemon juice
1 tsp grated lemon peel
        (more if you like it "tart")
2 1/4 cups unsweetened pineapple juice
Cinnamon sticks

In a large saucepan, heat cider and one cinnamon stick to boiling; reduce heat. Cover, simmer 5 minutes. Uncover, stir in remaining ingredients except cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl. Use cinnamon sticks as individual stirrers. Makes 16 servings (about 1/2 cup each).

Simple Barbecue Sauce

Mix equal parts of Doré honey and 57 Sauce. Baste meat during last 10 minutes of barbecueing.

Pineapple Honey Ring Cake

1/2 cup Doré honey
2 Tbsp butter
2 small cans (approximately 10 oz. each)
        crushed pineapple, drained
1 pkg. yellow cake mix
Coarsely chopped walnuts or pecans
Red Maraschino cherries to garnish

Preheat oven to 350°F. Lightly grease and flour (sides only) a 10-cup tube pan. Heat honey and butter till butter melts. Pour into the tube pan. Arrange nuts and cherries in honey mixture. Carefully spoon pineapple over nuts and cherries. Prepare cake mix according to package directions. Pour batter over pineapple. Bake 45-60 minutes (until toothpick comes out clean). Cool 10 minutes. Turn out on serving plate.

Peanut Butter Honey Ice Cream Topping

1/2 cup Doré honey
1 Tbsp cocoa
2 Tbsp peanut butter
1 tsp vanilla

Place honey and cocoa in a saucepan over low heat, or in microwave. Stir until blended. Do not boil. Remove from heat and stir in peanut butter and vanilla. Pour over ice cream while sauce is warm.

Honey Apple Crisp

6 cups sliced apples (approximately 2 lbs)
1 tsp lemon juice
1/2 cup Doré honey
1/3 cup all-purpose flour
2/3 cup rolled oats
1/3 cup brown sugar
1/4 tsp salt
1/3 cup butter

Arrange apples in greased baking dish and sprinkle with lemon juice. Spread honey over apples. Mix dry ingredients. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle over apples. Bake at 375 degrees until apples are tender and crust is browned (about 30 minutes). 6 servings.

Honey Lemon Sauce for Baked Chicken

1/4 cup melted butter
1/4 cup lemon juice
1/2 cup Doré honey

Mix. Baste chicken during last half-hour of baking.

Honey Baked Pears

8 pear halves
1/4 cup lemon juice
1/2 cup Doré honey
1 tsp cinnamon
2 Tbsp butter

Arrange pears in shallow buttered baking dish. Mic lemon juice and honey together; pour over the pears. Sprinkle with cinnamon and dot with butter. Bake in 350 degrees over until pears are tender. Serve hot with cream. (Peaches may be substituted for pears.)