Honey
Honey Granola:
by Cox Honeyland Kitchen, Logan, Utah
4 cups old fashioned rolled oats
2 cups chopped walnuts
1 cup raisins, blueberries or other dried fruit
3/4 cup Cox’s Huckleberry Honey
1/2 cup butter
2 teaspoons ground cinnamon
1 teaspoon vanilla
Dash salt
Preheat oven to 350° F.
Combine oats, nuts and raisins in a large bowl; mix well and set aside.
Combine honey, butter, cinnamon, vanilla and salt in a saucepan; over medium heat bring to a boil; boil 1 minute. Pour sweet mixture over oats and mix well. Spread granola on cookie sheet, bake 20 minutes or until lightly browned, stir every 5 minutes. Cool, crumble and store at room temperature.
Note: Granola is high in fat, but because nuts are nutrient rich and recommended as a part of a healthy diet, enjoy it sparingly as a part of your total diet plan. Weekends would be a great time to enjoy. To create a lower fat granola, reduce or eliminate chopped nuts. Makes approximately 8-9 cups cereal.
No-Bake Honey Peanut Butter Cookies:
by Karen Koncar, Alpine, Utah
3/4 cup peanut butter (creamy or crunchy)
1/2 cup honey
3/4 cup non-instant dry milk*
1 cup old fashioned rolled oats
1/4 cup sesame seeds
1 tablespoon pure vanilla
2 tablespoons boiling water
1 cup flaked sweetened coconut or chopped nuts
Combine all except the coconut; mix well. Shape into balls about the size of a walnut. Roll balls in finely chopped nuts or unsweetened coconut. Notes: Nutrient analysis was calculated using sweetened flaked coconut. Makes approximately 2 dozen cookies.
Honey Mustard Dressing
(simple, classic recipe)
2/3 cup honey
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
Combine all ingredients and whisk until smooth. Serve over your favorite salad greens, topped with cheese, dried fruit, and croutons. Store dressing in refrigerator. (Note: no nutrition analysis is included with this recipe).
Honey Glazed Salmon
Adaptation of Honey Glazed Salmon by Cox Honeyland Kitchen, Logan Utah
1 orange, zest and juice
1/4 cup Cox’s honey
1 clove crushed garlic
2 teaspoons chili powder
1 1/4 pounds fresh salmon (4 fillets)
2 tablespoons butter
Finely grate 1 tablespoon peel from orange (orange zest), and squeeze 2 tablespoons juice. Combine zest, juice, honey, garlic and chili powder; set aside.
Melt butter in skillet, add fresh salmon and sauté until almost done; pour honey mixture over salmon; it will bubble up forming a glaze while salmon finishes cooking; serve immediately. Serves 4.
Warm Milk and Honey
Time honored recipe for sleep.
1 cup milk (skim, reduced fat, or whole)
2-3 tablespoons honey (fruit flavored is nice)
1/2-1 teaspoon vanilla
Warm milk and honey in microwave, stir in vanilla. Sip and relax, then trundle off to bed.
