 Honey-Glazed Carrots
(Pooh and Rabbits's Favorite)
Makes 4 servings
3 cups sliced carrots
1/4 cup honey
2 Tablespoons butter or margarine
2 teaspoons chopped parsley
1-1/2 teaspoons mustard
Steam or microwave carrots until crisp-tender.
Stir in remaining ingredients, tossing to coat evenly.
Nutrients Per Serving (using butter)
Calories: 168 Fat Total: 6.08 g
Protein: 1.49 g Cholesterol: 15.5 mg
Carbohydrates: 29.5 g Sodium: 126 mg
Dietary Fiber: 3.68 g Calories from fat: 31%
Sweetheart Salad
Makes 2 servings
6 oz. boneless, skinless chicken breast, sliced into
2-1/2 x 1/2 x 1/2-inch strips
1/2 cup Honey of a Dressing, divided
1 Tbsp. vegetable oil
1/2 cup each thinly sliced sweet red pepper, onion and mushrooms
4 quarts packed spinach leaves
1/4 cup sliced radishes
Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade.
Heat oil in non-stick pan and stir-fry chicken until juices run clear.
Add pepper, onion, mushrooms and reserved marinade; stir-fry 1 minute.
Add spinach leaves and toss in pan until barely wilted.
Add radishes and toss to mix.
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Honey of Dressing
Makes about 3/4 cup
1/3 cup red wine vinegar
1/3 cup honey
1 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. cayenne pepper
Combine vinegar and honey; mix well.
Stir in remaining ingredients.
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Morning Star Granola
Makes 6 servings
3 cups old-fashioned oats
1 cup shredded coconut
1 tsp. ground cinnamon
1 cup chopped nuts
1/4 cup honey
2 tbsp. butter, melted
1 tsp. vanilla extract
1 cup raisins or chopped dried fruit
Diced apples, plain or vanilla yogurt
In a large ungreased baking pan, combine oats,
coconut and cinnamon; mix well.
In a small bowl, combine nuts, honey, butter and vanilla.
Pour over oat mixture in pan.
Bake at 350°F for 15 to 20 minutes, or until lightly browned,
stirring several times. Remove from oven; stir in raisins.
Cool in pan. To serve, top with diced apples and yogurt.
Nutrients Per Serving (1/6 of recipe)
Calories: 490 Fat Total: 22 g
Protein: 13 g Cholesterol: 10 mg
Carbohydrates: 67 g Sodium: 76 mg
Dietary Fiber: 7 g Calories from fat: 39%
Honey Pecan Swirled Coffee Cake
Makes 8 servings
1-1/4 cups honey, divided
1 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup (3 oz.) semi-sweet chocolate chips
2 Tbsp. unsweetened cocoa powder
6 eggs, separated
3/4 cup matzo meal
6 Tbsp. potato starch
1/2 tsp. salt
In a medium bowl, mix together 1/2 cup honey, pecans,
cranberries, chocolate chips and cocoa powder.
In separate bowl, combine remaining 3/4 cup honey, egg yolks,
matzo meal, potato starch and salt. In small bowl, beat egg whites until
soft peaks form. Fold 1/4 of whites into egg yolk mixture.
Mix egg yolk mixture back into remaining egg whites.
Spread 1/3 of batter in greased 9-inch springform pan.
Spoon half of pecan mixture on top. Repeat with remaining batter
and pecan mixture. With spoon, gently swirl filling into batter.
Bake at 325°F for 45 minutes, or until cake starts to pull from side of
pan and toothpick inserted near center comes out clean.
Cool 10 minutes; remove cake from pan and cool on wire rack.
Serve warm or at room temperature.
Harvest Pumpkin Muffins
Makes 12 muffins
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup honey
1 egg
1 cup solid pack pumpkin
1 cup chopped toasted walnuts
In a medium bowl, combine flour, baking powder, baking soda, salt,
cinnamon, ginger and nutmeg; set aside.
Using an electric mixer, beat butter until light;
beat in honey, egg and pumpkin. Gradually add flour mixture,
mixing until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2-1/2-inch muffin cups.
Bake at 350°F for 25 to 30 minutes, or until toothpick
inserted in center comes out clean.
Remove muffins from pan to wire rack.
Serve warm or at room temperature.
Blueberry Coffeecake
Makes 8 servings
Blueberry Topping
2 cups blueberries, fresh or frozen
1 tbsp. all-purpose flour
1/2 cup honey
2 tbsp. fresh lemon juice
Cake
1-1 /2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup honey
2 eggs
1/4 cup milk
2 tbsp. fresh lemon juice
1 tsp. freshly grated lemon peel
1 tsp. vanilla extract
6 tbsp. butter, melted
Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour;
drizzle with honey and lemon juice. Set aside.
In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed.
Add flour mixture; mix well. Stir in melted butter; mix well.
Pour batter over blueberries in pan; spread to cover evenly.
Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in
center of cake comes out clean. Cool in pan on wire rack 10 minutes.
Invert cake onto large plate; cool.
Nutrients Per Serving (1/8 of recipe)
Calories: 340 Fat Total: 10 g
Protein: 5 g Cholesterol: 77 mg
Carbohydrates: 60 g Sodium: 415 mg
Dietary Fiber: 2 g Calories from fat: 27%
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