Easy Chocolate Chip Cookies
Ingredients
Instructions
Ingredients
- 1/2 cup Sue Bee® Honey
- 1 1/4 cups all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup butter
- 1 cup chocolate chips
- 1 tablespoon vanilla
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Preheat oven to 300 F.
- Mix flour, salt and baking soda together; set aside.
- Mix Sue Bee Honey, sugar, butter and vanilla until well blended and slightly fluffy; scrape sides of bowl.
- Add flour mixture to sugar/butter mixture and blend together. Do not over mix.
- Add chocolate chips.
- Drop rounded spoonfuls of dough on to an ungreased non-stick pan, and bake for 15-18 minutes, or until browned around the edges. For crispier cookies bake 18 to 25 minutes.
- Set on wire rack to cool.
Strawberry Shortcake Cobbler with Honey Whipped Cream
Preheat grill to medium heat or oven to 400F. Have a 9-inch cast iron skillet or similar heat-proof skillet or pan ready. For the filling: In a large bowl mix together the strawberries, lemon juice, honey and cornstarch. Add to the skillet or pan. For the biscuits: In the bowl of a food precessor, mix together the flour, baking powder and salt. Add the butter and pulse a few times or until ... [read full recipe below]
YIELD: 6-8 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 1 HOUR 5 MINUTES
Ingredients
Strawberry Filling
4 cups - strawberries, sliced
2 tablespoons - lemon juice
2 tablespoons - honey
2 tablespoons - cornstarch
Honey Biscuits
1 1/2 cups - all-purpose flour
1 teaspoon - baking powder
1/4 teaspoon - salt
1/4 cup - cold unsalted butter, cut into 4 pieces
1/4 cup - honey
1/4 cup - cold heavy whipping cream
Honey Whipped Cream
1/2 cup - cold heavy whipping cream
2 tablespoons - honey
1/2 teaspoon - vanilla extract
Directions
Preheat grill to medium heat or oven to 400F. Have a 9-inch cast iron skillet or similar heat-proof skillet or pan ready.
For the filling: In a large bowl mix together the strawberries, lemon juice, honey and cornstarch. Add to the skillet or pan.
For the biscuits: In the bowl of a food precessor, mix together the flour, baking powder and salt. Add the butter and pulse a few times or until the mixture looks like coarse pebbles. Add the honey and cream then pulse until a dough forms. Alternatively you can add the dry ingredients to a large bowl, cut in the butter by hand with a pastry cutter, and stir in the honey and cream with a wooden spoon.
Divide the dough into 7-8 pieces and shape each piece into a round biscuit. Place dough on top of the strawberry mixture.
Grill with the lid covered for 25-35 minutes or bake uncovered for 30-35 minutes or until the top is golden brown and strawberry mixture is bubbling. Cool for at least 15 minutes before serving warm with honey whipped cream.
For the whipped cream: In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the honey and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Preheat grill to medium heat or oven to 400F. Have a 9-inch cast iron skillet or similar heat-proof skillet or pan ready. For the filling: In a large bowl mix together the strawberries, lemon juice, honey and cornstarch. Add to the skillet or pan. For the biscuits: In the bowl of a food precessor, mix together the flour, baking powder and salt. Add the butter and pulse a few times or until ... [read full recipe below]
YIELD: 6-8 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 1 HOUR 5 MINUTES
Ingredients
Strawberry Filling
4 cups - strawberries, sliced
2 tablespoons - lemon juice
2 tablespoons - honey
2 tablespoons - cornstarch
Honey Biscuits
1 1/2 cups - all-purpose flour
1 teaspoon - baking powder
1/4 teaspoon - salt
1/4 cup - cold unsalted butter, cut into 4 pieces
1/4 cup - honey
1/4 cup - cold heavy whipping cream
Honey Whipped Cream
1/2 cup - cold heavy whipping cream
2 tablespoons - honey
1/2 teaspoon - vanilla extract
Directions
Preheat grill to medium heat or oven to 400F. Have a 9-inch cast iron skillet or similar heat-proof skillet or pan ready.
For the filling: In a large bowl mix together the strawberries, lemon juice, honey and cornstarch. Add to the skillet or pan.
For the biscuits: In the bowl of a food precessor, mix together the flour, baking powder and salt. Add the butter and pulse a few times or until the mixture looks like coarse pebbles. Add the honey and cream then pulse until a dough forms. Alternatively you can add the dry ingredients to a large bowl, cut in the butter by hand with a pastry cutter, and stir in the honey and cream with a wooden spoon.
Divide the dough into 7-8 pieces and shape each piece into a round biscuit. Place dough on top of the strawberry mixture.
Grill with the lid covered for 25-35 minutes or bake uncovered for 30-35 minutes or until the top is golden brown and strawberry mixture is bubbling. Cool for at least 15 minutes before serving warm with honey whipped cream.
For the whipped cream: In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the honey and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Banana Nut Cake with Honey Chocolate Glaze
1. Preheat oven to 350°F. Butter and flour a bundt pan.
2. Sift flour, baking powder, baking soda and salt; set aside.
3. In a large bowl with electric mixer and paddle attachment, cream butter with honey until light and fluffy. Beat in sour cream, lemon zest, vanilla, eggs and bananas.
4. Add the flour mixture and stir just until combined. Stir in chopped pecans.
5. Place in prepared pan and ... [read full recipe below]
YIELD: 4 TO 6 SERVINGS
Ingredients
2-1/2 cups - Flour
1 teaspoon - baking powder
1 teaspoon - baking soda
1/2 teaspoon - Salt
3/4 cup - unsalted butter
1-1/4 cups - honey
3 Tablespoons - sour cream
1 Tablespoon - grated lemon zest
1-1/2 teaspoons - Vanilla
3 - eggs
2 - bananas, mashed
1/4 cup - chopped pecans
1 cup - Honey Chocolate Glaze
Directions
1. Preheat oven to 350°F. Butter and flour a bundt pan.
2. Sift flour, baking powder, baking soda and salt; set aside.
3. In a large bowl with electric mixer and paddle attachment, cream butter with honey until light and fluffy. Beat in sour cream, lemon zest, vanilla, eggs and bananas.
4. Add the flour mixture and stir just until combined. Stir in chopped pecans.
5. Place in prepared pan and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
6. When cooled, transfer cake to a serving platter and spread the warm glaze over the top of the cake.
1. Preheat oven to 350°F. Butter and flour a bundt pan.
2. Sift flour, baking powder, baking soda and salt; set aside.
3. In a large bowl with electric mixer and paddle attachment, cream butter with honey until light and fluffy. Beat in sour cream, lemon zest, vanilla, eggs and bananas.
4. Add the flour mixture and stir just until combined. Stir in chopped pecans.
5. Place in prepared pan and ... [read full recipe below]
YIELD: 4 TO 6 SERVINGS
Ingredients
2-1/2 cups - Flour
1 teaspoon - baking powder
1 teaspoon - baking soda
1/2 teaspoon - Salt
3/4 cup - unsalted butter
1-1/4 cups - honey
3 Tablespoons - sour cream
1 Tablespoon - grated lemon zest
1-1/2 teaspoons - Vanilla
3 - eggs
2 - bananas, mashed
1/4 cup - chopped pecans
1 cup - Honey Chocolate Glaze
Directions
1. Preheat oven to 350°F. Butter and flour a bundt pan.
2. Sift flour, baking powder, baking soda and salt; set aside.
3. In a large bowl with electric mixer and paddle attachment, cream butter with honey until light and fluffy. Beat in sour cream, lemon zest, vanilla, eggs and bananas.
4. Add the flour mixture and stir just until combined. Stir in chopped pecans.
5. Place in prepared pan and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
6. When cooled, transfer cake to a serving platter and spread the warm glaze over the top of the cake.
Peanut Butter Balls
1/2 cup natural peanut Butter
1 cup instant oatmeal, not cooked
3 Tablespoons Honey
1 teaspoon vanilla
1/3 cup dried cherries or you can use another dried fruit
Mix well, form into balls. Should make about 14 balls
Each ball equals about 100 calories each
1/2 cup natural peanut Butter
1 cup instant oatmeal, not cooked
3 Tablespoons Honey
1 teaspoon vanilla
1/3 cup dried cherries or you can use another dried fruit
Mix well, form into balls. Should make about 14 balls
Each ball equals about 100 calories each
Smoothie for 2 people
2 Greek yogurts
1 banana
Kale or spinach (one cup or more to taste)
5 large strawberries
2 cups blueberries
1 Tablespoon or more to taste of Honey
Blend in Blender until fully blended. If you like it thinner you can add a little milk.
You can add Granola or wheat germ or nuts to taste.
2 Greek yogurts
1 banana
Kale or spinach (one cup or more to taste)
5 large strawberries
2 cups blueberries
1 Tablespoon or more to taste of Honey
Blend in Blender until fully blended. If you like it thinner you can add a little milk.
You can add Granola or wheat germ or nuts to taste.