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 port 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 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.