RECIPES MADE WITH NATURE'S POTION HONEY

INGREDIENTS

• 2/3 cup packed brown sugar
• 1/3 cup 2% milk
• 2 cups all-purpose sugar
• 1-1/2 teaspoons baking powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1/8 tbs ground cloves
• 2 large eggs
• ½ cup honey
• 2 tbs % Milk

DIRECTIONS

• Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat.
• In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened.
• Transfer to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning).
• Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread.

Freeze option: Securely wrap and freeze cooled loaf in plastic wrap and foil. To use, thaw at room temperature. Glaze as directed.

INGREDIENTS

• 453g fresh brussels sprouts, trimmed and shredded
• 2 medium tart chopped apples
• 1 medium red chopped onion
• 1 small sweet orange chopped pepper
• ½ cup chopped walnuts
• ½ cup sliced grapes
• ½ shredded cheddar cheese
• ¼ cup olive oil
• 2 tbs red vinegar
• 2 tbs honey
• 1 garlic minced clove
• ¼ tsp salt
• ¼ tsp pepper

DIRECTIONS

• In a large bowl, combine the first 8 ingredients.
• Then in a small bowl, whisk remaining ingredients nicely.
• Pour honey over salad and serve fresh.

INGREDIENTS

• ¾ cup canola oil
• 1 cup powdered jaggery
• ¼ cup honey
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 cup chopped and toasted walnuts

DIRECTIONS

• Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts.
• Spread into a greased 15x10x1-in. baking pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack.
• For glaze, in a small bowl, mix confectioners' sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.

Note- To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

INGREDIENTS

• 2 cups all-purpose flour
• ½ cup brown sugar
• 3 tsp baking powder
• 3tsp salt
• 1 large egg, room temperature
• 1 cup 2% milk
• ¼ cup melted butter
• ¼ cup honey

DIRECTIONS

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
• Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

INGREDIENTS

• 1 cup creamy peanut butter
• 1 cup honey
• 2 large eggs, room temperature, lightly beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 1-1/2 tsp baking soda
• 2 tsp baking powder
• ½ tsp salt

DIRECTIONS

• Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.
• Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.