Favorite Recipes

Here are some favorite recipes from members of the club. If you have a recipe of your own that you'd like to share, email me.

Entrees

Honey Garlic Pork Chops (from honey.com)
¼ cup lemon juice
¼ cup honey
2 Tbsp soy sauce
1 Tbsp dry sherry
2 cloves garlic minced
4 (4 oz) boneless center-cut pork chops, lean

Combine all ingredients except pork chops in small bowl.
Place pork in shallow baking dish. Pour marinade over pork. Cover and refrigerate 4 hours or overnight.

Remove pork from marinade.
Heat remaining marinade in small saucepan over medium heat to simmer.
Broil pork 4-6 inched from heat source 12 – 15 minutes, turning once during cooking and basting frequently with marinade. (May also be grilled).
serves 4

Desserts & Cookies

Honey Holiday Caramels (from the National Honey Board)
1 cup butter (no substitutions)
2 cups pure honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
finely chopped almonds, optional

Line bottom and sides of a 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Continue boiling, stirring frequently, until candy thermometer registers 250°F, about 45-60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with a very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled.
Makes 30 caramels

Chocolate Walnut Fudge
1/2 cup pure honey
1 can (14 oz.) sweetened condensed milk
1/4 teaspoon salt
12 ounces semi-sweet chocolate chips
4 ounces bittersweet chocolate, coarsely chopped 1 cup (4 oz.) coarsely chopped walnuts

Line an 8” x 8” pan with foil; butter and set aside. In a medium saucepan, combine honey, sweetened condensed milk, and salt; mix well. Bring mixture just to a boil, stirring frequently. Lower heat to a simmer. Add chocolate chips and bittersweet chocolate, stirring constantly, until chocolate melts completely and mixture is smooth. Stir in walnuts. Pour immediately into pan and smooth top. Let cool, then refrigerate until cold. Cut into 25 pieces.

Honey Spiced Nuts
1/2 cup pure honey
2 Tbsp. butter, divided
1/2 tsp. grated orange peel
1/2 tsp. ground cinnamon
3 cups raw nuts (walnuts, pecans, cashews, almonds, etc.)

STOVETOP METHOD
In a heavy pan, combine honey, butter, orange peel and cinnamon. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium, and cook to 235°F. Stir in nuts and continue stirring 4 to 5 minutes more until nuts are glazed. Pour onto parchment paper or buttered foil and spread into a single layer to cool.

OVEN METHOD
Preheat oven to 325°F. Line a 13x9x2 pan with foil. Tear another sheet of foil the same size and place on counter; butter both. Pour nuts into pan; set aside.
In a microwave-safe, 1-cup measure, combine honey, 2 tablespoons butter, orange peel and cinnamon. Microwave 60 to 90 seconds, stirring occasionally, until butter is melted. Pour honey mixture over nuts and stir until all are coated.
Bake for 20 minutes, stirring every 5 minutes. Remove from oven and pour onto reserved buttered foil, spreading nuts into a single layer to cool. Store in airtight container.

Rustic Apple Tart (from G Rosenberg)
Apples
cinnamon sugar
pie crust

Toss some peeled, sliced apples around in a bowl with cinnamon sugar and pile on to a prepared pie crust (the kind that is sold rolled up in the refrigerator section) that has been unrolled onto a cookie sheet.
Fold the outside edges up about a third or quarter of the way and pleat the dough to keep it from flopping open.
Sprinkle some more cinnamon sugar around and put it in a preheated oven set at 425 until it's bubbly and golden brown.
Voila!

Honey Peanut Butter Cookies (winning recipe from the 2007 Medina County Fair)
1 C. honey
2/3 C. shortening
3-1/4 C. biscuit mix
1 C. peanut butter
2 large eggs

In bowl beat honey, peanut butter, shortening and eggs until smooth.
Stir in biscuit mix.
Bake at 325 degrees for 12-15 min or until golden brown.

Tropical Honey Bars (winning recipe from the 2007 Medina County Fair)
Crust:
2 C. flour
1 C. brown sugar
½ C butter-softened
¼ tsp. salt
1 C. coconut
¾ C. chopped pecans

Combine flour, brown sugar, butter and salt. Mix well, stir in coconut and pecans. Pat 2/3 of mixture into ungreased 9 x 9 baking pan.

Filling:
1 C. honey
1 C. dried cherries
1/3 C. lemon juice
2 tsp. butter
3 eggs beaten

Combine honey, cherries, lemon juice, butter and eggs in saucepan. Cook over medium heat until thick, constantly stirring.
Cool 5 minutes. Spoon over prepared layer.
Sprinkle with remaining crust mix.
Bake at 350 degrees 40-50 minutes or until golden brown.
Cut into bars.

Drinks

Sleep Tight
5 ounces milk
1/2 ounce honey (about 1 Tbsp)
1 ounce cognac
cinnamon stick for garnish (optional)

Preheat a mug with hot water, then empty.
Steam milk and honey using the wand of an espresso machine until hot and slightly frothed.
Pour cognac into warmed mug and top with the steamed milk and a dollop of foam.
Serve with cinnamon stick.
serves 1

Fruit and Honey Punch (from the National Honey Board)
2 cups apple cider
2 cups cranberry juice
¼ cup pure honey
1 cinnamon stick
4 slices lemon
4 whole cloves
One or two cups of dry red wine can be added.

Combine all ingredients in saucepan. Heat only until mixture boils.
Pour into serving glasses or mugs and serve immediately.
Makes 8 servings

Golden Honey Margarita (from the National Honey Board)
1 oz. gold tequila
½ oz. Triple Sec
1 oz. Honey Simple Syrup*
2-1/2 oz. sweet & sour or margarita mix

Shake well with ice, and strain into a large cocktail glass with salted rim. Garnish with a lime wheel.
Makes 1

Honey Lemonade (from the National Honey Board)
6 Tablespoons pure honey
1 cup lemon juice
1 lemon, thinly sliced
Ice cubes
1 quart carbonated water

Dissolve honey in lemon juice.
Add lemon slices and refrigerate until ready to use.
Fill a 12 oz. glass with ice cubes.
Add ¼ cup lemon juice mixture and fill glass with carbonated water.
Garnish with a lemon wedge.
Makes 4 servings

Honey Raspberry Iced Tea (from the National Honey Board)
2 cups freshly brewed tea
2 cups cranberry-raspberry juice
¼ cup pure honey

In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve.
To serve, pour over ice.