1-cup whole-wheat flour
½ tsp salt
½ cup oil
1 tbsp milk
Mix dry together, add wet. Form into a ball, then place in pan.
½ cup Texas Honey
Dash of salt
1 teaspoon vanilla
1 cup Chopped pecans
Pecan halves for garnish
Beat eggs until frothy. Add honey, sugar, salt, vanilla and pecans. Mix well. Pour into pie shell. Arrange pecan halves in top. Bake 400° 10 minutes, 350° 30 minutes. Let cool, serve.
12 cups thick applesauce, fresh or canned
1 6-ounce can frozen apple juice or concentrate
1 ½ cups Texas Honey
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 tsp ground cloves
Mix applesauce and apple juice concentrate in a heavy pan. Add spices and honey; don’t over sweeten. Cook slowly and stir often until thick enough to round up a spoon (this will take awhile). Pour into hot sterile jars and seal, leaving ¼ inch headspace. Process 10 minutes in water bath.
Yield: 6 pints
1 cube (4 sticks) butter or margarine, softened
½ cup Texas Honey
1 tsp. vanilla (optional)
Whip butter until light and fluffy. Slowly add the honey and vanilla. Adding the honey too rapidly makes the honey loose it’s thick, fluffy consistency. Whip 2 to 3 minutes longer. Cover and refrigerate. Stores well.
Honey Lime Dressing
½ cup Texas Honey
½ cup lime juice
¼ tsp. ground cinnamon
Optional- For thicker dressing, add ¼ cup sour cream.
Place all ingredients in blender and blend.
Makes about 1 cup.
No Cook Honey Treat
1/2 cup Texas Honey
1 cup peanut butter
1 cup nonfat dry milk powder
Chopped peanuts, measure to liking
Combine honey and peanut butter. Then mix in milk powder. Mix well. Either: Roll into 11/2 inch balls, or press into pan (optional: coat bottom of pan with chocolate chips)
Yields: 36 treats
Honey Butter Biscuits
1-1/3 biscuit mix 2/3 cup milk
2 tbsp Texas Honey 2 tbsp melted butter
Heat oven to 430 degrees. Mix together all ingredients in large bowl. Drop spoonfuls of mix on ungreased baking sheet, placing 1-1/2 inches apart. Bake 8-10 minutes (ovens may vary).
Honey Balsamic Vinaigrette
1/2 cup balsamic vinegar
3 tbsp Dijon mustard
3 tbsp Texas Honey
1 cup extra virgin olive oil
2 garlic cloves, finely minced
Salt to taste
1 small shallot, finely minced
1 tbsp fresh lemon juice
Freshly ground pepper to taste
Whisk together first 8 ingredients until blended. Gradually whisk in olive oil.
Makes 1-2/3 cups
Honey Mustard Dip
1/4 cup mustard
1-1/2 tbsp Texas Honey
Mix together in a small bowl. Keep in refrigerator until ready to dip! Great dip with pretzels.
Honey Apple Turnovers
2 medium baking apples ½ tsp. ground cinnamon
10 tsp. of Texas Honey 2 tbs. butter, melted
1 package 8 oz. refrigerated crescent rolls
- Preheat oven to 375 degrees.
- Peel, core, and slice apples.
- In medium baking dish, unroll dough and separate at perforations into 8 individual pieces.
- Place 2-4 apple pieces at the end of each strip of dough; pour 1 tsp. of honey in a line on dough. Do this to each of the 8 strips.
- Roll up and squeeze ends together sealing honey and apples inside.
- With melted butter and remaining 2 tbs. of honey, mix with cinnamon and brush over tops of turnovers.
- Bake 20-25 minutes or until dough on bottom is done and tops are golden brown.
3 cups "Special K" cereal ¾ cup Texas Honey
1 tsp. vanilla ¾ cup peanut butter
1 cup chocolate chips ½ cup butterscotch chips
- Bring Honey and peanut butter to a boil.
- Add cereal and vanilla.
- Pack into ungreased cake pan.
- Melt 1 cup chocolate chips and ½ cup butterscotch chips.
- Spread over bars.
- Chill and then cut bars into squares.
Sweet Deviled Eggs
6 hard boiled eggs 1 tsp. mustard
1 heaping tbs. of Texas Honey Salt & Pepper
2½ tbs. salad dressing or mayonnaise
- Peel the eggs.
- Cut the eggs lengthwise in half.
- Remove yolks and put into a small mixing bowl.
- With a fork, mash the egg yolks, add mustard, salad dressing, honey, and salt and pepper to your taste.
- Mix well.
- Fill egg whites with yolk mixture.
1 C butter 2 ½ C flour
1/3 C Texas Honey 3/4 C finely chopped pecans
1 tsp. vanilla
- Preheat oven to 300 F.
- Beat butter, honey and vanilla until light and fluffy.
- Add flour, 1 cup at a time, beating well.
- Add pecans.
- Pat into a shortbread mold or an ungreased iron skillet.
- Prick surface of dough deeply with fork several times.
- Bake 35 minutes or until lightly browned.
- Cool on wire rack for 10 minutes.
- Cut into wedges while warm.
- Serve with tea or coffee.
Honey Sweet Potato Soufflé
6 C boiled and mashed sweet potatoes
2 eggs, slightly beaten
1 stick melted butter 1 T vanilla
¾ C Texas Honey ½ bag small marshmallows
¼ C milk ½ C finely chopped pecans
- Mix all ingredients except marshmallows and pecans.
- Spread in a 2 quart baking dish.
- Top with pecans and marshmallows.
- Bake at 325 F. for 20 minutes or until marshmallows are browned.
Honey Sour Cream Fruit Sauce
1 C sour cream 2 T orange juice
¼ C Texas Honey
- Mix ingredients together.
- Use as a fruit platter dip or dribble sauce over scones and muffins.
- Refrigerate when not in use.
Honey Mustard Salad Dressing
2 C mayonnaise small pinch of red pepper
½ C yellow prepared mustard ¼ tsp. onion salt
½ C pure vegetable salad oil ¼ C apple cider vinegar
½ C Texas Honey
- Blend all ingredients until smooth.
- Note: This will keep 21 days in refrigerator. Discard when oil separates. Makes 1 quart.