A Honey of a Breakfast
» Chopped Bananas
» Sliced Raisins
» Plain Yogurt
Mix together as much Granola and Yogurt as desired. Top with remaining ingredients or layer ingredients in a parfait glass for an extra-special effect. Drizzle with Honey.
All American Fruit-Salad Breakfast
» 2 cups plain yogurt or dairy sour cream
» 3 Tablespoons honey
» 1/2 teaspoon cinnamon
» 1/4 teaspoon nutmeg
» 1 lb. natural or tropical trail mix, nuts, dried fruits, coconut
» 3 large oranges, peeled and separated into segments
» 3 bananas, peeled and thinly sliced
» 3 pears, cored and sliced
» 2 grapefruits, peeled and separated into segment
Combine yogurt, honey and spices in small bowl. Combine remaining ingredients in large serving bowl. Pour dressing over fruit mixture and toss lightly. Cover and chill 2 to 4 hours. Toss before serving.
Honey Orange Pumpkin Pie
» 1 pie crust for 9-inch pie
» 1 15-ounce canned solid pack pumpkin
» 3 large eggs
» 2/3 cup honey
» 1/4 cup frozen orange juice concentrate, thawed
» 2 1/2 tsp. ground cinnamon
» 1/2 tsp. cornstarch
» 1/4 tsp. salt
» 1/4 tsp. ground ginger
» 3/4 cup whipping cream
» 1/4 cup sour cream
Preheat oven to 325 degrees. Roll out pie crust. Ease into pie plate. Trim and flute edges. Set aside. In a large bowl, mix pumpkin, eggs, honey, orange juice concentrate, cinnamon, cornstarch, ginger and salt on low speed until combined. Mix in whipping cream and sour cream until combined. Pour into prepared crust. Bake at 325 degrees for 1 hour. If necessary, cover pie with foil to prevent over browning. Continue to bake for an additional 35-45 minutes or until center of pie is set.
Oriental Chicken and Papaya Salad with Honey Dressing
» 4 medium chicken breasts, skin on salt and freshly ground black pepper
» 2 sticks celery chopped
» 2 spring onion chopped
» 2 papayas
» 100g/4oz button mushrooms sliced
» 4 spring onions, trimmed and cut on the slant
For the dressing:
» 2 tbsp Orange Blossom honey juice of a lemon » 1 tbsp white wine vinegar
» 2 tbsp lemon olive oil
» 2 red chillies, seeded and chopped
» 2 tbsp fresh mint, finely chopped salt and freshly ground black pepper mint sprigs for decoration
Season chicken breasts and place in a pan with celery and spring onions. Cover with water. Bring to bubbling then turn down to simmer 2 minutes. Cover with a lid – and turn off heat. Leave to cool in the liquor. This ensures delicious moist flesh.
Remove chicken from liquor. Remove and discard skin. Slice chicken thinly and reserve. Peel, de-seed and slice papayas and add to chicken. Add sliced mushrooms and spring onions.
For the dressing, place honey in a bowl and stir in lemon juice and white wine vinegar. Whisk in lemon oil and add chillies and mint. Season with salt and freshly ground black pepper. Pour dressing over chicken mix and toss well. Serve immediately. decorated with mint sprigs.