COLUSA CORN MUFFINS

3⁄4 cup plain yogurt
1/3 cup butter or margarine, melted
1⁄2 cup Dutch Gold Alfalfa honey
2 eggs
3⁄4 cup all-purpose flour
3⁄4 cup whole wheat flour
3⁄4 cup cornmeal
2-1/2 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp baking soda

Beat together yogurt, butter, Dutch Gold Alfalfa honey and eggs in small bowl. Set aside. Combine flours, cornmeal, baking powder, salt and baking soda in large bowl. Add honey mixture. Stir just enough to barely moisten flour. Do not overmix. Spoon batter into paper-lined or greased muffin cups.

Bake in preheated 350°F oven 20 to 25 minutes or until wooden toothpick inserted near center comes out clean. Remove from pan; cool slightly on wire racks. Serve warm.

Makes 1 dozen muffins.

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HONEY NUT STIR-FRY

1 lb. pork steak or loin or boneless chicken breast
3⁄4 cup orange juice
1/3 cup Dutch Gold Orange Blossom honey
3 tbsp soy sauce
1 tbsp cornstarch
1⁄4 tsp ground ginger
2 tbsp vegetable oil, divided
2 large carrots, sliced diagonally
2 stalks celery, sliced diagonally
1⁄2 cup cashews or peanuts
Hot cooked rice

Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tbsp oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside. Pour remaining 1 tbsp into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice.

Makes 4 – 6 servings

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SHRIMP WITH HONEY CREAM SAUCE AND SPINACH PASTA

2 tbsp olive oil
1 lb. medium shrimp, peeled and deveined
2 tbsp chopped shallots
1⁄2 cup dry white wine
1⁄2 cup heavy cream
2 tbsp Dutch Gold Clover honey
1⁄2 cup diced seeded peeled fresh plum tomatoes OR 1⁄2 cup diced drained canned plum
tomatoes
2 tbsp fresh chopped basil
Salt and pepper to taste
1⁄2 lb. spinach fettucine, cooked and drained
Basil sprigs for garnish (optional)

Heat olive oil in large skillet over medium-high heat. Add shrimp and shallots, tossing lightly, until shrimp are just opaque. Remove shrimp and keep warm. Add wine to pan; boil until liquid is reduced by half, stirring and scraping sides of pan. Add cream and reduce heat to medium; cook until slightly thickened. Add Dutch Gold Clover honey, tomatoes and chopped basil; stir to blend. Return shrimp to sauce and season with salt and pepper to taste. Arrange equal portions of fettucine and shrimp mixture on warm serving plates. Garnish with basil springs, if desired.

Makes 4 servings.

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CRANBERRY PECAN PIE

2 cups fresh or frozen cranberries
1 cup orange juice
1⁄2 cup Dutch Gold Orange Blossom honey
2 tbsp cornstarch
2 tbsp cold water
1⁄2 tsp orange extract
1 baked 9” pie shell with fluted rim
Pecan Topping (recipe follows)

Combine cranberries, juice and Dutch Gold Orange Blossom honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Purée cranberry mixture in blender; return to saucepan. Combine cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until thickened. Stir in orange extract. Cool, then pour into pie shell. Spoon Pecan Topping evenly over cranberry mixture.

Bake in preheated 350°F oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

Makes 8 servings

PECAN TOPPING

1⁄2 cup Dutch Gold Orange Blossom honey
3 tbsp butter or margarine
1-3/4 cups pecan halves

Combine Dutch Gold Orange Blossom honey and butter in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add pecan halves and stir until well coated.

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WARM POTATO SALAD WITH HONEY DRESSING

1/3 cup vinegar
2 tbsp vegetable oil
1⁄4 cup Dutch Gold Clover honey
1 tbsp Dijon-style mustard
1/8 tsp bottled hot pepper sauce
1 1⁄2 pounds cooked small new potatoes, cut into halves or bite-sized pieces
4 – 6 slices crisp-cooked bacon, crumbled
2 tbsp chopped parsley
2 tbsp chopped green onions
1⁄2 tsp salt

Whisk together vinegar, oil, Dutch Gold Clover honey, mustard and pepper sauce in large skillet; mix well. Add cooked potatoes; stir gently to coat all surfaces. Cook on medium heat, stirring gently, until potatoes are heated through. Add bacon, parsley, green onions and salt; mix well.

Makes 4 – 6 servings

Variation: One cup cooked sliced mushrooms may be added with potatoes.

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HONEY KISSED WINTER VEGETABLES

2 to 2-1/2 cups pared seeded 1/2” winter squash cubes
1 turnip, pared and cut into 1/2” cubes
2 carrots, pared and cut into 1⁄2” slices
1 small onion, cut into quarters
1⁄4 cup Dutch Gold Wild Flower honey
2 tbsp butter or margarine, melted
1 tsp grated orange peel
1⁄4 tsp ground nutmeg

Steam squash, turnip, carrots, and onion on rack over 1” of boiling water in large covered skillet about 5 minutes or until tender. Drain. Combine Dutch Gold Wild Flower honey, butter, orange peel and nutmeg in small bowl. Drizzle over vegetables and toss to coat in heated serving dish.

Makes 4 – 6 servings

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