GRANOLA CRISP TOPPING WITH FRUIT

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Garnish with lemon slices, if desired.

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