Papaya Salad Dressing

Asian-Style Papaya Seed Dressing

• 1/2 cup fresh local papaya cut in cubes

• 3 tbs raw papaya seeds covered in pulp (about 1/2 of papaya)

• 1 tbs freshly grated or diced ginger

• 1/4 cup organic brown rice vinegar

• 1 tbs local honey

• 1/4 tsp local sea salt

• 1/3 cup sesame oil

Place papaya and papaya seeds in a blender and puree until smooth. Add remaining ingredients and continue to blend.

Papaya Seed Vinaigrette

• 1/2 cup fresh local papaya cut in cubes

• 3 tbs raw papaya seeds covered in pulp (about 1/2 of papaya)

• 1/4 cup sherry vinegar

• 1/4 tsp local sea salt

• 1 tbs local honey

• 1/3 cup olive oil

Place papaya and papaya seeds in a blender and puree until smooth. Add vinegar, honey and salt; continue to blend.  Lower blender speed and slowly add olive oil to emulsify. Taste and adjust salt if necessary.

Walnut / Mac Nut Honey Loaf

• 1 cup honey

• 1 cup milk (soy milk ok)

• 1/2 cup sugar

• 2 1/2 cup flour (whole wheat ok)

• 1 tsp baking soda

• 1 tsp salt

• 1/2 cup chopped walnuts or mac nuts

• 1/4 cup shortening

• 1 egg

Combine honey, milk, and sugar in a 3-quart saucepan. Heat over medium heat, stirring constantly, just until sugar is dissolved. Cool to lukewarm. 

Mix together flour, soda, salt.  Add to honey mixture with walnuts, shortening and egg. Beat for 2 minutes or until well blended.  Turn into 9x5x3-inch pan, greased and lightly floured on the bottom only. (Or lined with waxed paper.)

Bake at 325° F. 75 to 90 minutes. Test with tooth pick at 75 min.  Cool for 15 minutes, remove from pan and let cool on wire rack.

Honey Orange Bread

• 1 egg

• 1 1/2 tbs grated orange rind

• 3/4 cup orange juice

• 1 cup honey

• 2 tbs soft shortening

• 1 cup bran cereal

• 2 1/2 cups sifted flour

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

Beat together in mixing bowl, egg, orange rind, orange juice, honey and shortening. Add bran cereal and let stand about 10 minutes. Sift together flour, baking powder, soda and salt. Add to Bran mixture, stirring only until combined. Spread in greased 9½ x 5 ¼ inch loaf pan.

Bake at3250 about 1 hour and 10 minutes.

Honey Baked Apples

• 4 baking apples *

• 1/2 cup honey

• 1/4 cup lemon juice

• 1 tsp cinnamon

• 1 tbs butter

*) or pears - use 1/2 teaspoon ginger instead of cinnamon

Place pared, cored, and quartered apples in a baking dish. Pour over the lemon juice and honey. Sprinkle with cinnamon, and dot with butter. Bake at 350° F. until apples are tender.

Salad Dressings

Poppy Seed Salad Dressing

• 1/4 cup honey

• 1 cup light olive oil

• 1 tbs poppy seed

• 1/3 cup cider vinegar

• 1 tbs lemon juice

• 1 lemon, zest of

• 1/2 tsp dijon mustard

Combine ingredients in jar and shake well. Refrigerate until ready to use.

Sesame Seed Salad Dressing

• 1/4 cup honey

• 1/2 cup sesame oil

• 1/4 cup vinegar

• 1 tbs toasted sesame seeds

• 2 tbs lemon juice

• 2 cloves garlic, minced

Combine ingredients in jar and shake well. Refrigerate until ready to use.

Honey Cookies

• 1/3 cup canola oil

• 2/3 cup granulated sugar

• 1/3 cup honey

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• raw sugar (or turbinado) for rolling (optional)

In bowl of an electric mixer (or by hand), blend oil, sugar and honey until smooth, but do not overmix. It’s ok if oil separates. The mixture will come back together as other ingredients are added. Add egg and vanilla extract. Add flour, baking powder and salt in 2 parts and mix until combined.

Cover and chill dough(or freeze if using days later).

When ready to bake, heat oven to 300 degrees. Roll chilled dough into 20 large balls. Roll in sugar if using. Place on parchment - or silpat-lined cookie sheet. The cookie dough will soften and spread slightly. Bake 20 to 22 minutes. Cool. Cookies will remain moist and chewy for days. Makes 20 cookies.

Honey Corn Bread

Ingredients

• 3/4 cup plain yogurt

• 1/3 cup melted butter

• 1/2 cup honey

• 2 eggs

• 3/4 cup all-purpose flour

• 3/4 cup whole wheat flour

• 3/4 cup cornmeal

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

Beat together yogurt, butter, honey and eggs in small bowl.  Combine flours, cornmeal, baking powder, salt and baking soda in large bowl.  Add honey mixture to dry mixture. Stir just enough to barely moisten flour. Don’t overmix. Spoon batter into wax paper-lined 8” square pan or papered muffin cups.

Bake in preheated 350°F oven 20 to 25 minutes or until toothpick inserted near center comes out clean. Remove from pan; cool slightly on wire racks. Makes dozen muffins or one square.

Honey Banana Bread

Ingredients

• 1/2 cup honey
• 1/3 cup butter or margarine
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup quick-cooking rolled oats
• 1/2 cup all-purpose flour   
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas
• 1/2 cup chopped walnuts  (or Mac nuts)

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients in small bowl; add to honey mixture -alternate with bananas, blending well. Stir in nuts.

Spoon batter into greased & floured 9x5x3-inch loaf pan.

Bake in preheated 325°F oven 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes.

BUTTERNUT SQUASH AND POMEGRANATE CROSTINI WITH WHIPPED FETA AND HONEY

From the National Honey Board

YIELD: Makes 24 pieces

INGREDIENTS

Olive oil cooking spray

1 baguette, sliced diagonally 1/4-inch thick (about 24 pieces)

1 lb. butternut squash, cubed (1/2-inch cubes)

8 oz. feta cheese, crumbled

1/4 cup whipped cream cheese

1/4 tsp. ground black pepper

seeds from 1 pomegranate

1/4 cup fresh mint leaves, chopped

honey for drizzlling

DIRECTIONS

Preheat oven to 350°F.

Lightly spray two rimmed baking pans with cooking spray. Place baguette slices on one prepared pan; lightly spray with cooking spray. Place squash on other prepared pan; lightly spray with cooking spray. Transfer both pans to oven; bake bread 8 to 10 minutes or until crisp (turning once), and squash 20 to 25 minutes or until golden brown and tender (stirring once). Allow bread and squash to cool before assembling crostini.

Meanwhile, place feta, cream cheese and pepper in bowl of food processor fitted with knife blade attachment. Process 3 to 5 minutes or until very smooth; scraping down sides of bowl occasionally.

To serve, spread each piece of toasted bread with 2 tsp. whipped feta. Divide roasted squash and pomegranate arils over feta. Sprinkle with mint and drizzle with honey; serve immediately.