Healthy Honey Recipes (FOR A HEALTHIER LIFESTYLE)

Do you have a favorite recipe that uses honey? If so and you would like to share it, send it to dbenedict@embarqmail.com . Also let me know if you would like your name listed with the recipe. I will post accepted recipes on the website for a few weeks.

HONEY ORANGE THRIST QUENCHER
1/2 cup honey
1/2 teaspoon lite salt
2 cups orange juice
5-1/2 cups water

Combine ingredients. Using lukewarm water will aid in dissolving honey. Then cool.
Makes eight 8 oz. servings
Nutritional information per 8 oz. serving:
Calories 75; Carbohydrate 21g.; Sugar 19g; Sodium 77mg.; Potassium 85mg.

HONEY LEMON THRIST QUENCHER
1/2 cup honey
1/2 teaspoon lite salt
1/4 cup lemon juice
7-1/2 cups water
Combine ingredients. Using lukewarm water will aid in dissolving honey. Then cool.
Makes slightly more than eight 8 oz. servings
Nutritional information per 8 oz. serving:
Calories 60; Carbohydrate 17g.; Sugar 16g.; Sodium 72mg.; Potassium 85mg.

FLAVORED HONEY THRIST QUENCHER
1/2 cup honey
1/2 teaspoon lite salt
1 package unsweetened soft drink mix
(similar to Kool-Aid® packets)
7-1/2 cups water
Combine ingredients. Using lukewarm water will aid in dissolving honey. Then cool.
Makes eight 8 oz. servings
Nutritional information per 8 oz. serving:
Calories 60; Carbohydrate 17g.; Sugar 16g.; Sodium 77mg.; Potassium 85mg.

Other Great Ideas

BUTTER UP FRUIT SPREAD
Blend 1/2 cup butter with 1/4 cup honey and add chopped dried fruits, nuts and cinnamon. Spread on your favorite muffin.

Nut’n Honey
For some quick after school energy, HONEY PEANUT BUTTER FRUIT DIP

Mix 1/2 cup peanut butter with 1/4 cup honey for a tasty dip for apple and pear slices.

BANANA POPS
For a fun snack or dessert, cut a banana in half and insert a wooden craft stick into cut end. Spread honey over the banana and roll the banana in chopped nuts or crushed graham crackers.

HONEY GINGER BEER
4 cups honey (one quart)
2 gallons water
1 hand of ginger root, grated
4 lemons
1/4 tsp yeast
3 egg whites

In a large pot dissolve honey in water over medium heat.  Add ginger, beaten egg whites, and bring to boil. skim off foam thoroughly.
Remove from heat and strain through several layer of cheese cloth.  Add whole lemons (this brings some of the oils out of the skins)
Set aside to cool.
When mixture is lukewarm (105-110 degrees) add juice from the 4 lemons and yeast which has been dissolved in 1/4 cup of water.
Stir well and let stand until cool. Strain through cheese cloth again, and store in bottles and cap.  Store for two days in cool place.
Chill and serve.

Dips & Dressings

HONEY CHICK DIP
For an easy dip for chicken nuggets, blend equal parts of honey, mustard and mayonnaise.

HONEY KIWI RASPBERRY FRUIT DIP
1 ripe kiwi, peeled and diced
1/2 cup unsweetened, frozen raspberries
1/2 cup honey
8 oz. low-fat vanilla yogurt
Fresh fruit for dipping (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)

In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yogurt. Serve with sliced fresh fruit.

HONEY MUSTARD DILL DRESSING
1/4 cup cider vinegar
1 tablespoon water
2/3 cup oil
1 tablespoon honey
1 tablespoon mustard
1 tablespoon dill
Instructions: Mix all ingredients well. Makes 1 1/3 cup. Serving Tip: Let this stand for a while to absorb the flavors. Its delicious tossed with either fruit or green salads.

HONEY POPPY SEED DRESSING
3/4 cup mayonnaise
1/3 cup honey
2 1/2 tablespoons poppy seeds
1 tablespoon Dijon mustard
salt and pepper to taste
Instructions: Mix all ingredients well. Makes 1 1/3 cup. Serving Tip: Let this stand for a while to absorb the flavors. Its delicious tossed with either fruit or green salads.

HONEY FRUIT FONDUE
1 pint sour cream
1/2 cup honey
1 can (8 1/4 ounce) crushed pineapple, drained
1/2 teaspoon dried mint, crushed
Assorted fresh fruit
Instructions: Combine all ingredients except fruit. Serve with fruit (Makes 2/1/2 cups).

HONEY MUSTARD MARINADE
1 tablespoon dry mustard
1/4 cup of honey
1/4 cup soy sauce
1/4 cup dry white wine
1 tablespoon of grated orange rind
1 clove minced garlic
Instructions: Blend all of the above and use as a marinade or brush on while cooking. Perfect for pork, beef or chicken. Mustard 1 tablespoon Dill (Dry or Fresh) Adjust for your taste.

Desserts

ZUCCHINI YOGURT CAKE
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 eggs
1-1/4 cup packed brown sugar
1/4 cup honey
3/4 cup cooking oil
1/2 cup plain or vanilla yoghurt
1-1/2 cups shredded unpeeled zucchini
1 cup chopped walnuts
1/2 cup finely diced banana
1 tsp grated orange peel
Instructions: Stir together flour, baking powder, spices, soda, and salt. Set aside. Beat in sugar and honey until mixture is light and fluffy. Slowly beat in oil. At low speed of mixer or with rubber spatula stir in flour mixture alternately with yoghurt. Lightly but thoroughly stir in zucchini, walnuts, banana, and orange peel. Turn batter into greased, floured 9 to 10-inch fluted tube pan. Bake in preheated 180 º C / 350º F oven 50 to 60 minutes, then invert on rack and remove from pan. Cool completely. Spread with cream cheese honey glaze or confectioner's sugar.

HONEY BEE COOKIES (submitted by Ashley Dawson)
1/2 cup mararine or butter, softened
1/2 cup brown sugar, packed
1/2 cup of the finest honey around !
1 egg
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions: 1.Heat oven to 375 degrees F. 2.Beat butter, brown sugar, honey and egg in a medium bowl on medium speed,scraping bowl constantly until smooth.3. Stir in remaining ingredients. 4.Drop dough by the teaspoon full on an ungreased baking sheet. 5. Bake until set and light brown on the edges (surface of cookies will appear shinny) 7-9 minutes. 6.Let stand 3-5 minutes before removing from baking sheet. 7. Enjoy some great cookies, perhaps with a glass of cold milk!

RICE PUDDING
2 cups cooked rice (2/3 cup dry = 2 cups cooked)
3 cups milk
3/4 cup honey
3 eggs, slightly beaten
1 cup chopped raisins (optional)
Mix rice, milk and honey. Add the eggs. Stir in the chopped raisins. Bake in a well-greased baking dish at 350 degrees Fahrenheit for about 1 hour.