Breakfast Recipes

  • HONEY BRAN MUFFINS

    Ingredients

    • 1 cup shortening
    • 2 cups Dutch Gold Clover honey
    • 4 beaten eggs
    • 6 cups bran cereal
    • 1 cup boiling water
    • 5 cups all-purpose flour
    • 5 tsp. baking soda
    • 2 tsp. salt
    • 1 quart buttermilk

    Directions

    Cream shortening and honey. Add beaten eggs, bran cereal and boiling water. Sift together and add flour, baking soda and salt, and then add buttermilk. Refrigerate overnight. Bake at 350° for 25 minutes. Batter can be stored in quart jars in refrigerator 4 - 6 weeks.

    Makes 5 - 6 dozen muffins.

    Serve with honey butter spread

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  • HONEY BUTTER SPREAD

    Ingredients

    • 1 lb. Dutch Gold Honey
    • 1/3 lb. butter

    Directions

    Keep ingredients at room temperature for several hours to soften. Mix together well with electric mixer. Serve on Honey Bran Muffins, English muffins, toast, or biscuits.

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  • GRANOLA CRISP TOPPING WITH FRUIT

    Ingredients

    • 1/3 cup old-fashioned rolled oats, uncooked
    • 3 tbsp. chopped walnuts
    • 1/4 cup Dutch Gold Wild Flower honey
    • 1 egg white
    • 1/4 tsp. vanilla
    • 1/4 tsp. ground cinnamon
    • Dash salt
    • 2 cups nonfat plain or vanilla yogurt
    • 2 cups mixed berries

    Directions

    Combine oats and walnuts in medium bowl. Mix together honey, egg white, vanilla, cinnamon and salt in small bowl until well blended. Add honey mixture to oats; stir until well blended. Line 11 X 17 baking sheet with foil, spray with nonstick cooking spray. Spread oat mixture in even layer on prepared baking sheet. Bake at 325°F 15 to 17 minutes or until golden brown, tossing mixture 3 to 4 times during baking. Remove from oven. Cool completely until crisp and crunchy. Serve over yogurt and berries.

    Makes 4 servings.

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  • QUICK GO - POWER BREAKFAST

    Ingredients

    • 1 tbsp. Dutch Gold Clover honey
    • 1/2 cup fresh orange juice
    • 1 egg
    • 1 ripe banana, mashed
    • 1 tsp. fresh lemon juice

    Directions

    Place all ingredients in blender or mixer. Blend or beat until smooth. Serve in chilled glass.

    Makes 1 large serving.

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  • STRAWBERRY CREPES WITH HONEY SUZETTE SAUCE

    Ingredients

    • 1/2 cup Dutch Gold Orange Blossom Honey
    • 1/2 cup orange juice
    • 1 tbsp. lemon juice
    • 2 tsp. grated orange peel
    • 1-1/2 tsp. grated lemon peel
    • 1-1/2 tsp. cornstarch
    • 1 tbsp. butter or margarine
    • 6 Low-Fat Crepes
    • 2 cups low-fat lemon yogurt
    • 1-1/2 cups sliced strawberries

    Directions

    To prepare sauce, whisk together Dutch Gold Orange Blossom honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch in small saucepan until well blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat. Whisk in butter. Cool to room temperature or refrigerate until ready to use.

    To assemble, press 1 crepe into each of 6 ramekins or bowls to form a cup. Fill each with 1/3 cup yogurt. Top each with 1/4 cup sliced strawberries and 2 to 3 tablespoons sauce.

    Makes 6 servings.

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  • BANANA YOGURT SHAKE

    Ingredients

    • 1-1/2 cups 2% low-fat milk
    • 2 ripe bananas, peeled
    • 1 cup low-fat plain yogurt
    • 1/4 cup Dutch Gold Orange Blossom honey
    • 1 tsp. vanilla
    • 1/2 tsp. ground cinnamon
    • Dash ground nutmeg
    • 5 ice cubes

    Directions

    Combine all ingredients except ice cubes in blender until thick and creamy. Add ice cubes, one at a time, processing until smooth. Pour into tall glasses to serve.

    Makes 4 cups.

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  • LOW-FAT HONEY CREPES

    Ingredients

    • 2 cups nonfat milk
    • 1 cup all-purpose flour
    • 2 egg whites
    • 1 egg
    • 1 tbsp. Dutch Gold Clover honey
    • 1 tbsp. vegetable oil
    • 1/8 tsp. salt

    Directions

    Combine all ingredients in blender or food processor; blend until smooth. Rub 8" nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons of crepe batter into skillet, tilting and rotating skillet to evenly cover with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly brown. Remove crepe to plate to cool. Repeat process with remaining batter.

    Crepes may be refrigerated 3 days or frozen up to 1 month in airtight container.

    Makes 12 crepes.

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  • HEARTY HAM & WAFFLE SANDWICH WITH HONEY APPLE SYRUP

    Ingredients

    • 3/4 cup Dutch Gold Alfalfa honey
    • 1/4 cup apple juice
    • 2 tbsp. butter or margarine
    • 2 crisp red apples, cored and sliced
    • 8 frozen waffles, toasted
    • 8 slices deli-style ham

    Directions

    In small saucepan, combine 1/2 cup Dutch Gold Alfalfa honey and apple juice. Stir over medium heat until heated through. Set aside and keep warm. In large skillet, melt butter with remaining 1/4 cup Dutch Gold Alfalfa honey. Add apples; cook and stir for about 4 minutes, or until apple slices are lightly caramelized and crisp-tender. To assemble, place on waffle on each serving plate. Top each with two ham slices and another waffle. Top each sandwich with apple slices and syrup.

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  • HONEY COFFEE COOLER

    Ingredients

    • 2 tbsp. instant coffee granules
    • 1/4 cp boiling water
    • 1/4 cup Dutch Gold Clover Honey
    • 1 cinnamon stick
    • 1/4 cup cold water
    • Ice Cubes
    • 4 cups 2% low-fat milk

    Directions

    Dissolve coffee granules in boiling water in medium bowl; add honey and mix well. Add cinnamon stick and stir in cold water; refrigerate. Fill 4 tall glasses with ice cubes. Add 3 tbsp. coffee concentrate and fill each glass with 1 cup milk.

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  • BROILED GRAPEFRUIT

    Directions

    Drizzle 1 teaspoon Dutch Gold Clover honey over 1/2 grapefruit. Place under broiler until edge of skin of grapefruit browns slightly. Remove from broiler, place a cherry in the center and serve.

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  • CINNAMON HONEY BUNS

    Ingredients

    • 1/4 cup butter or margarine, softened and divided
    • 1/2 cup Dutch Gold Golden honey, divided
    • 1/4 cup chopped toasted nuts
    • 2 tsps ground cinnamon
    • 1 loaf (1 lb.) frozen bread dough, thawed according to package directions
    • 2/3 cup raisins

    Directions

    Grease 12 muffin cups with 1 tbsp. butter. To prepare honey-nut topping, mix together 1 tbsp. butter, 1/4 cup honey and chopped nuts. Place 1 tsp. topping in each muffin cop. To prepare filling, mix together remaining 2 tablespoons butter, remaining 1/4 cup honey and cinnamon. Roll out bread dough onto floured surface into 18x8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins. Starting with long side, roll dough into log. Cut log into 12 (1-1/2-inch) slices. Place 1 slice, cut side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise 30 minutes. Place muffin pan on foil-lined baking sheet. Bake at 375°F for 20 minutes or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

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  • HOT SPICED TEA

    Ingredients

    • 4 cups freshly brewed tea
    • 1/4 cup Dutch Gold Blueberry honey
    • 4 cinnamon sticks
    • 4 whole cloves
    • 4 lemon or orange slices (optional)

    Directions

    Combine tea, honey, cinnamon sticks and cloves in large saucepan; simmer 5 minutes. Serve hot.

    Garnish with lemon slices, if desired.

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