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Sunday, November 30, 2014

Honey Nutty Snack Mix

Categories: Snacks, Nuts
      Yield: 10 Cups

      6 c  Honey nut cheerios
      1 c  Salted Spanish peanuts
      1 c  Raisins
      1 c  Brown sugar; packed
    1/2 c  Butter or margarine
    1/4 c  Light corn syrup
    1/2 ts Salt
    1/2 ts Baking soda

  Grease jelly-roll pan, 15x10". Grease large bowl. Mix cereal, peanuts, and
  raisins in bowl. Heat oven to 250F. Heat brown sugar, margarine, corn syrup
  and salt in a 2-qt saucepan over medium heat, stirring constantly, until
  bubbly around edges. Cook uncovered for 2 minutes, stirring occasionally;
  remove from heat. Stir in baking soda until foamy and light colored. Pour
  over cereal mix; stir until mix is coated. Spread evenly in pan. Bake 15
  minutes; stir. Let stand about 10 minutes or just until cool. Loosen mix
  with a metal spatula. Let stand about 30 minutes or until firm. Break into
  bite-sized pieces.

Honey Onions

Categories: Vegetables
      Yield: 8 Servings

      4 md Vidalia onions
    1/2 c  Hot water
      2 ts Tomato juice
  1 1/2 ts Honey
    1/2 ts Salt
    1/2 ts Paprika
    1/4 ts Ground pepper

  Preheat oven to 350. Peel onions and cut un half crosswise. Place onion
  halves, cut side up, in a casserole dish. Mix ingredients; stir well. Bake
  at 350 for 60 minutes, covered. If it seems too dry, add a little more
  water.

Honey Orange Biscotti Lf

Categories: Desserts
      Yield: 24 Servings

      2 c  Flour
    1/3 c  Sugar
      2 ts Baking powder
      1 ts Dried grated orange rind
    1/3 c  Chopped pecans or currants -(optional)
    1/4 c  Fat-free egg substitute plus
      2 tb Fat-free egg substitute
           (I use egg whites)
      2 tb Honey
      2 tb Frozen orange juice-concentrate, thawed

  1. In a large bowl, combine the flour, sugar, baking powder and orange rind
  and stir to mix well. Add the pecans or currants if desired and stir to
  mix.    Add the remaining ingredients and stir just until the dough holds
  together.
 
  2. Turn the dough onto a lightly floured surface and shape into two 8 x 2
  inch logs. (If the dough is too sticky to handle, knead in a little more
  flour.) Flatten out the logs a little bit or else the crust will split and
  crack. Coat a baking sheet with nonstick cooking spray and place the logs
  on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly
  browned. Transfer the logs to a wire rack and allow to cool for 10 minutes.
 
  3. Place the logs on a cutting board and use a serrated knife to slice the
  logs diagonally into 1/2 inch thick slices. Place the slices on a baking
  sheet and bake at 300 degrees F for 20 minutes or until lightly browned,
  turning after 10 minutes.
 
  4. Transfer the biscotti to wire racks and cool completely. Serve
  immediately or store in an airtight container.
 
  NOTE: These are very easy to make and taste great. I made them without the
  pecans or currants, so there were even less fat and calories.
 
  From: Fat-Free Holiday Recipes by Sandra Woodruff, RD Typos by: Carla Moore
 
  NUTRITIONAL FACTS (PER BISCOTTI) (calculated WITH almonds)
 
  Calories: 56 Cholesterol: 0 mg Fat: 0.1 g Fiber: 0.8 g Protein: 1.6 g
  Sodium: 19 mg
  Posted to MM-Recipes Digest V3 #339
 
  Date: Tue, 10 Dec 1996

Honey Peanut Butter Banana Muffins

Categories: Honey, Muffins
      Yield: 12 Servings

    1/4 c  Honey
    2/3 c  Low-fat buttermilk
    1/2 c  Peanut butter; chunky
    1/2 c  Banana; mashed
    1/2 c  Egg
    1/8 oz Vanilla
  1 1/3 c  Flour
    1/3 c  Oatmeal; uncooked
    7/8 ts Baking powder
    7/8 ts Baking soda
    1/4 ts Cinnamon
           Salt; to taste
    1/4 c  Peanuts; chopped

  1. Combine and mix honey, buttermilk, peanut butter, bananas, eggs and
  vanilla.
 
  2. Combine all remaining ingredients except chopped peanuts. Stir into
  honey mixture until just moistened.
 
  3. Portion 1/4 cup into greased or lined muffin tins. Top each cup with 1
  teaspoon chopped nuts.
 
  4. Bake in 400 F oven 18 to 20 minutes.
 
  Recipe by: National Honey Board
 
  Posted to recipelu-digest Volume 01 Number 160 Oct 25, 1997

Honey Pecan Cheesecake

Categories: Bobbie - no, Cheesecakes, Country wom, Cream chees
      Yield: 12 Servings

      1 c  Vanilla wafer crumbs
      5 tb Butter or margarine; melted
      2 tb Sugar
    1/4 c  Ground pecans

----------------------------------FILLING----------------------------------
     24 oz Cream cheese; softened
      1 c  Packed dark brown sugar
      3    Eggs
      2 tb All-purpose flour
      1 tb Maple flavoring
      1 ts Vanilla extract
    1/2 c  Chopped pecans

----------------------------------TOPPING----------------------------------
    1/4 c  Honey
      1 tb Butter or margarine
      1 tb Water
    1/2 c  Chopped pecans

  Combine the first four ingredients. Press onto the bottom only of a greased
  9 inch spring-form pan. Refrigerate. In a mixing bowl, beat cream cheese and
  sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla;
  mix well. Stir in pecans. Pour into crust. Bake at 350 F. for 50-55 minutes
  or until center is nearly set. Turn off oven; open door and leave
  cheesecake in over for 1 hour. Remove from the oven; cool completely.
  Refrigerate overnight. For topping, combine the hoeny, butter and water in
  a small saucepan; cook and stir over Medium heat for 2 minutes longer
  (mixture will be thin). Spoon over cheesecake. Carefully remove sides of
  pan before serving. Refrigerate leftovers. Yield: 12 servings. Submitted by
  Tish Frish, Hampden, Maine, who says that this recipe won first prize at a
  church bake-off. MC formatting by bobbi744@sojourn.com
 
  Recipe by: Country Woman Magazine, November/December '97, p. 31

Saturday, November 29, 2014

Honey Pepper Cured Salmon with Charred Vegetable Relish

Categories: Cooking liv, Import
      Yield: 1 Servings

-----------------------------------BRINE-----------------------------------
      1 ga Cold water
      2 cups honey
      4 oz Dark brown sugar
     15    Black peppercorns; cracked
      6    4-ounce salmon filets;-boneless, skin on
           Wilted greens; recipe-follows charred
           Vegetable relish; recipe-follows

  Combine all ingredients except salmon. Be sure all ingredients are mixed
  well. Refrigerate brine for 1 hour.
 
  Add salmon to brine for 40 minutes and refrigerate. Remove fish and allow
  to air dry for 40 minutes. Prepare stove top smoker, using alder, cherry or
  hickory chips. Place fish in smoker and cover tightly. Fish should be
  golden brown in color and firm to the touch when cooked, approximately 10
  to 12 minutes.
 
  To assemble dish, place wilted greens in center of the plate with salmon
  across the top. Finish with charred vegetable relish.
 
  Yield: 6 servings
 
  NOTES : Recipe courtesy of Robert Wong
 
  Recipe by: Cooking Live Show #CL9037
 
  Feb 7, 1998

Honey Plum Sauce

Yield: 1 Servings

      2 c  Plums pitted -- chopped
    1/2 c  Honey
    1/4 c  Lemon juice
      2 tb Onion -- minced
      1 ts Lemon zest -- grated
    1/2 ts Fresh ginger root
    1/4 ts Salt
    1/4 ts Cloves -- ground
    1/4 ts Allspice
           Salt and pepper -- to taste

  Combine all ingredients in a medium saucepan, bring to boil, reduce heat
  and simmer for 15 min. or until plums are completely cooked. Puree mixture
  in a blender or food processor. Taste and adjust sweetness, adding more
  honey if nessary. return to saucepan and simmer for 5 min.
 
  From: Big Flavors Of The Hot Sun By Chr