Dutch Gold Honey

3 eggs
1 pastry for single 9-inch pie crust
3/4 cup honey
1 can (15 oz.) canned pumpkin
1 cup evaporated milk
2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.

TIP: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 cup vanilla. Carefully spread over pie, cut and serve.

NUTRITIONAL INFO PER SERVING: Protein: 7 g Fat Total: 9 g Sodium: 209 mg Carbohydrates: 46 g Calories from Fat: 27% Cholesterol: 82 mg Calories: 284 Dietary Fiber: 2 g

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3 eggs
1 pastry for single 9-inch pie crust
3/4 cup honey
1 can (15 oz.) canned pumpkin
1 cup evaporated milk
2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.

TIP: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 cup vanilla. Carefully spread over pie, cut and serve.

NUTRITIONAL INFO PER SERVING: Protein: 7 g Fat Total: 9 g Sodium: 209 mg Carbohydrates: 46 g Calories from Fat: 27% Cholesterol: 82 mg Calories: 284 Dietary Fiber: 2 g

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3 eggs, slightly beaten
3/4 cup honey
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1-1/2 cups canned pumpkin
1 cup evaporated milk or half-and-half
1 9-inch unbaked pie shell

Combine all ingredients, except pie shell. Beat or blend until smooth. Pour into shell. Bake at 425°F 10 minutes. Reduce oven temperature to 350°F. Bake 35 to 40 minutes or until custard is set. Cool. Serve with honey sweetened whipped cream.

TIP: For Honey Walnut Pumpkin Pie, prepare Just Right Pumpkin Pie. Just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts and 1/4 teaspoon vanilla. Carefully spread over top of pie.

Whipped Cream
- Makes 2 cups -

1 cup whipping cream
3 Tablespoons honey
1 teaspoon vanilla

Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.

Nutritional Information Per Serving (per Tablespoon):
Protein: 0.2 g Fat Total: 2.8 g Sodium: 3 mg Carbohydrates: 1/8 g Calories from Fat: 74% Cholesterol: 10 mg Calories: 34 Dietary Fiber: 0 g

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2 lbs. sweet potatoes or yams
2/3 cup orange juice
1/3 cup honey
1 Tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 Tablespoon butter or margarine

Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.

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* 6 sweet potatoes
* 1/2 cup honey
* 1 cup orange juice
* 1 Tablespoon grated orange peel
* 1/3 cup sherry
* 1 cup pecans, coarsely chopped
* 2 Tablespoons butter or margarine

Boil sweet potatoes in salted water until tender. Peel and cut in thick slices. Preheat oven to 350°F. In a bowl, combine honey, orange juice, orange rind and sherry. Place a layer of sweet potatoes in a baking dish, cover with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until casserole is filled. Pour remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until juice has been absorbed by the potatoes and top is browned.

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2 cups fresh cranberries
2 tart apples, peeled, if desired, cut in 1/4" slices
1 cup chopped onion
1/3 cup olive oil
1/3 cup honey
4 teaspoons red wine vinegar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Freshly ground black pepper

In a medium saucpan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally. Cool and refrigerate.

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1 can (16 oz.) whole berry cranberry sauce
1/3 cup port wine
1/4 cup honey
2 teaspoons lemon juice

Combine all ingredients in small saucepan. Cook over low heat, uncovered, 10 to 15 minutes or until reduced by one-third.

SERVING SUGGESTIONS: Serve over meat or poultry. May also be used to glaze meats during last 30 minutes of roasting.

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2 cups cranberries, fresh
1/2 cup honey
1/4 cup water or fresh orange juice
1 package (10 oz.) sliced strawberries in syrup, frozen

Wash and pick over cranberries. Place in wide bottomed saucepan. Add honey and water. Cook over medium heat until cranberry skins pop. Add frozen strawberries and cook until thawed. Chill before serving. Serving size: 2 Tablespoons.

Microwave:
Place cranberries in 2-1/2 quart glass bowl. Add honey and water. Cook on MEDIUM 8 to 10 minutes, uncovered, until skins pop. Add frozen strawberries. Continue cooking until thawed.

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4 cups day-old Honey Cornbread
1 (4 oz.) Italian sausage
1 cup chopped green bell pepper
1/2 cup minced onion
1/2 cup chopped celery
1 Tablespoon minced parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chicken broth
2 Tablespoons honey

In large bowl, place crumbled cornbread. Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tablespoon of fat. Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread. In small bowl, combine broth and honey. Pour over stuffing. Place stuffing in a greased 9x9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. As an alternative, pack you may pack stuffing into poultry cavity before roasting.

Nutritional Information Per Serving
Protein: 11.3 g Fat Total: 12.6 g Sodium: 1338 mg Carbohydrates: 48.9 g Calories from Fat: 32% Cholesterol: 41.3 mg Calories: 350 Dietary Fiber: 2.82 g

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1 cup wild rice
4 cups water, salted to taste
1 Tablespoon oil
1/2 cup minced onion
1/2 cup chopped celery
1 teaspoon minced garlic
2 cups sliced mushrooms
1/4 cup chopped dried apricots
2 Tablespoons minced parsley
1/4 cup honey

In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

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1 medium orange
12 oz. fresh or frozen whole cranberries
3/4 cup honey
2 lbs. sliced, roasted turkey breast

Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat. Cook 3 to 4 minutes; cool. Serve over turkey.

Nutritional Information Per Serving
Protein: 23 g Fat Total: 4 g Sodium: 415 mg Carbohydrates: 33 g Calories from Fat: 13% Cholesterol: 43 mg Calories: 257 Dietary Fiber: 2 g

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1/2 cup honey
1/4 cup orange juice
2 Tablespoons butter or margarine, melted
1-1/2 teaspoons sage, dried
1 teaspoon thyme, dried
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless turkey breast, about 2 lbs.

Preheat broiler. Position oven rack 6 inches from heat source. Combine honey, orange juice, butter, sage, thyme, garlic, salt and pepper. Place turkey breast on rack set in broiler pan. Brush with some of honey mixture. Broil, brushing frequently with remaining mixture, turning turkey once, until no longer pink inside, about 40 minutes. Let stand 5 minutes before slicing.

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