Honey Banana Pops
Ingredients
1 1/3 cups of ground toasted almonds, ground coconut, candy sprinkles or graham cracker crumbs
4 just-ripe Bananas, peeled
½ cup of Glory Bee Honey
8 popsicle sticks
Directions
Makes 8 servings. Spread ground nuts (or other topping of choice) on a plate or plates. Cut bananas in half crosswise. Insert a craft stick into each cut end. To assemble, hold each banana half over plate or waxed paper to catch drips. Spoon about 1 Tbsp. Bee Maid Honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or, squeeze honey from a plastic honey bear container and smooth out with spoon.) Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere. Place pops on waxed paper lined cookie sheet. Repeat with remaining bananas, honey and topping. Serve at once.
Source: Recipe courtesy of the National Honey Board
1 1/3 cups of ground toasted almonds, ground coconut, candy sprinkles or graham cracker crumbs
4 just-ripe Bananas, peeled
½ cup of Glory Bee Honey
8 popsicle sticks
Directions
Makes 8 servings. Spread ground nuts (or other topping of choice) on a plate or plates. Cut bananas in half crosswise. Insert a craft stick into each cut end. To assemble, hold each banana half over plate or waxed paper to catch drips. Spoon about 1 Tbsp. Bee Maid Honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or, squeeze honey from a plastic honey bear container and smooth out with spoon.) Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere. Place pops on waxed paper lined cookie sheet. Repeat with remaining bananas, honey and topping. Serve at once.
Source: Recipe courtesy of the National Honey Board
Chocolate Honey Brulees
Ingredients
1 can (12 oz) evaporated milk
1 cup whole milk
2 eggs
½ up honey
1 tablespoon cocoa powder
2 teaspoons grated orange peel
1 teaspoon of vanilla
3 tablespoons of sugar
Directions
In a medium bowl, whisk together evaporated milk, milk and eggs until well-blended. Mix in honey, cocoa powder, orange peel and vanilla. Divide mixture evenly between 4 (3/4 to 1 cup capacity) oven-proof custard cups or ramekins. Place custard cups in a baking pan. Fill pan with boiling water to reach halfway up cups. Bake at 325 for 1 hour or until knife inserted in center comes out clean. Remove cups from baking pan and allow to cool. Cover and refrigerate custard cups until chilled, 4 hours or overnight. Before serving, sprinkle sugar evenly over tops of custards. Place cups under broiler; cook until sugar melts and caramelizes.
Source: Recipe courtesy of the National Honey Board
1 can (12 oz) evaporated milk
1 cup whole milk
2 eggs
½ up honey
1 tablespoon cocoa powder
2 teaspoons grated orange peel
1 teaspoon of vanilla
3 tablespoons of sugar
Directions
In a medium bowl, whisk together evaporated milk, milk and eggs until well-blended. Mix in honey, cocoa powder, orange peel and vanilla. Divide mixture evenly between 4 (3/4 to 1 cup capacity) oven-proof custard cups or ramekins. Place custard cups in a baking pan. Fill pan with boiling water to reach halfway up cups. Bake at 325 for 1 hour or until knife inserted in center comes out clean. Remove cups from baking pan and allow to cool. Cover and refrigerate custard cups until chilled, 4 hours or overnight. Before serving, sprinkle sugar evenly over tops of custards. Place cups under broiler; cook until sugar melts and caramelizes.
Source: Recipe courtesy of the National Honey Board
Italian Honey Balls
Ingredients
3 cups all purpose flour
1/4 teaspoon salt
6 eggs
Vegetable oil for deep frying
3 cups Glory Bee Honey
Directions
Sift flour and salt on to a pastry table or bowl and make a well in the middle.In a small bowl, add eggs and beat with a fork until smooth. Place eggs in the well, with the tips of your fingers or with a fork, mix the eggs with the flour, incorporating a little at a time, until all is combined. Knead the dough until smooth, about 5 minutes.Shape dough into a ball. Cover the dough with an overturned bowl. Let rest for 30 minutes.
Cut dough into 12 pieces. Roll each piece of dough into a 1/2 inch-thick rope. Cut the rope into 1/2 inch pieces.Pour approximately 2 inches of vegetable oil into a deep heavy saucepan.
Heat the oil to 370°F.Add enough pieces of dough to pan as will fit, being careful not to overcrowd the pan. Cook, stirring once or twice, until the cicerchiata (honey balls) are crisp and golden brown.Remove the cicerchiata with a slotted spoon and drain on paper towels. Continue with the remaining pieces of dough.
When all the cicerchiata are fried place the honey in a large shallow saucepan. Heat honey until it reaches a simmer. Place fried cicerchiata in a large bowl, add honey a little at a time, stirring to incorporate. Pile the cicerchiata on a serving plate.
Source: Son-in-law’s big Italian family
3 cups all purpose flour
1/4 teaspoon salt
6 eggs
Vegetable oil for deep frying
3 cups Glory Bee Honey
Directions
Sift flour and salt on to a pastry table or bowl and make a well in the middle.In a small bowl, add eggs and beat with a fork until smooth. Place eggs in the well, with the tips of your fingers or with a fork, mix the eggs with the flour, incorporating a little at a time, until all is combined. Knead the dough until smooth, about 5 minutes.Shape dough into a ball. Cover the dough with an overturned bowl. Let rest for 30 minutes.
Cut dough into 12 pieces. Roll each piece of dough into a 1/2 inch-thick rope. Cut the rope into 1/2 inch pieces.Pour approximately 2 inches of vegetable oil into a deep heavy saucepan.
Heat the oil to 370°F.Add enough pieces of dough to pan as will fit, being careful not to overcrowd the pan. Cook, stirring once or twice, until the cicerchiata (honey balls) are crisp and golden brown.Remove the cicerchiata with a slotted spoon and drain on paper towels. Continue with the remaining pieces of dough.
When all the cicerchiata are fried place the honey in a large shallow saucepan. Heat honey until it reaches a simmer. Place fried cicerchiata in a large bowl, add honey a little at a time, stirring to incorporate. Pile the cicerchiata on a serving plate.
Source: Son-in-law’s big Italian family