Honey Pancake Syrup
1 cup Honey
1/2 cup Water
1 teaspoon vanilla
Heat water in a saucepan over medium heat. Add honey just before boiling. Stir well until combined - DO NOT BOIL. Remove from heat - stir in vanilla. Store in covered jar or syrup dispenser in the refrigerator. Honey can be used straight from the jar on pancakes - but this syrup pours nicely and dilutes the overwhelming sweetness of honey.
Recipe by Connecticut Honey Beekeepers Association.
Savory Honey Muffins on the Move
YIELD: Makes 8 muffins
3/4 cup low-fat milk
4 T butter melted
1/4 cup honey
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. chopped chives
3/4 cup shredded Gruyere cheese + 1/4 cup for sprinkling on top of muffins
Preheat oven to 350 degrees.
Line 8 cups of a muffin tin with paper liners (or coat with non-stick cooking spray).
Whisk together the milk, butter, eggs, and honey in a large mixing bowl. Stir in the flour, baking powder, salt, chives, and cheese, setting aside 1/4 cup of Gruyere for sprinkling on top of muffins.
Divide the batter evenly among the cups, filling them three-quarters full.
Bake muffins for 20-25 minutes, until golden on top and remove from oven. Sprinkle remaining Gruyere cheese over tops.
Turn oven to broil and broil muffins for another 2-3 minutes until cheese is melted and lightly browned.
Nutrition Information (per muffin): Calories: 252, Fat total: 12 g, Carbohydrates: 28 g, Cholesterol: 78 mg, Sodium: 332 mg, Protein: 9 g, Dietary Fiber: 1 g, Calories from fat: 42%
Source: The National Honey Board
Bee Nutty Choco-Chips Cookies
½ cup Honey
½ cup Peanut butter
½ cup Butter or margarine
¼ cup Packed brown sugar
1 ½ Teaspoon vanilla
2 cups Flour
½ teaspoon Baking soda
½ teaspoon Salt
6 oz. Chocolate morsels
½ cup Roasted peanuts, coarsely chopped
Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F 8 to 10 minutes or until lightly browned. Remove to rack and cool.
Source: Recipe Courtesy of the National Honey Board