Recipes

Sweeten Your Cooking and Baking the Natural Way

For sauces, marinades and salad dressings, substitute pure honey for up to half the granulated sweetener in a recipe.

To bake with honey use pure honey for up to half the granulated sweetener in a recipe.

For each 1 cup of honey used: Reduce any liquid by 1/4 cup, add 1/2 teaspoon baking soda, and reduce oven temp by 25 degrees.

 

Honey Glazed Carrots

  • 1 pound baby carrots
  • 1 tsp. salt
  • 2 Tbsp. butter
  • 2 Tbsp. HONEY
  • 1 Tbsp. lemon juice
  • Ground black pepper
  • 1/4 cup chopped parsley

In a medium saucepan boil enough water to cover carrots. Add salt and carrots and cook for 5 minutes or until tender. Drain pan with carrots. Add butter, HONEY and lemon juice. Cook until a glaze coats the carrots. Season with salt and pepper. Garnish with parsley.

Pecan Squares

  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup softened butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup HONEY
  • 2/3 cup butter
  • 3 Tbsp. whipping cream
  • 3-1/2 cups coarsely chopped pecans

Crust: Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup of softened butter until the mixture resembles coarse meal. Pat the mixture on bottom and 1-1/2 inches up the side of a lightly greased 13x9 baking dish. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool.

Filling: Bring brown sugar, HONEY, 2/3 cup butter and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans and pour hot filling into prepared crust. Bake at 350 degrees for 25-30 minutes or until golden and bubbly. Cool completely before cutting into 2 inch squares.