A Summer Honey Supper

  I received lots of great mail the last time I did an article on honey. It seems many of you are honey fans and prefer this natural sweetener when you can use it in a recipe. I have several great ones for you this month.

  July is a great month to cook delicious dishes made with honey. The Southern Style Honey “Barbecued” Chicken and the light, buttery Honey Cornmeal Biscuits create a great picnic or 4th of July backyard supper. Top this off with Devilish Pecan Pie served with Honey Whipped Cream and you’re sure to become a honey convert.

SOUTHERN STYLE HONEY “BARBECUED” CHICKEN

2-1/2 to 3 lbs. cut up chicken

1 cup thinly sliced onions

3/4 cup tomato sauce

1/4 cup honey

1/4 cup cider vinegar

2 Tablespoons Worcestershire sauce

1 teaspoon paprika

1/4 teaspoon bottled hot pepper sauce

In large baking dish, place chicken, skin side down, in single layer. Sprinkle with salt and pepper to taste. Combine remaining ingredients and mix well. Pour mixture over chicken. Bake, uncovered, at 375° for 30 minutes. Turn pieces and bake 20 minutes more or until glazed and thoroughly cooked. Serves 4.

HONEY CORNMEAL BISCUITS

1-3/4 cups buttermilk baking mix

1/2 cup yellow cornmeal

1/2 cup lowfat 2% milk

2 Tablespoons honey

In large bowl, combine all ingredients until dough forms. Beat 30 seconds. Turn dough onto surface dusted with baking mix and gently roll in baking mix to coat. Shape into ball. Knead 10 times. Roll or pat out 1/2-inch thick. Cut with 2-inch cutter dipped in baking mix. Bake on ungreased cookie sheet at 450° for 8 to 10 minutes, until golden brown. Serve with additional honey. Serves 12.

DEVILISH PECAN PIE 

1-1/2 cups coarsely chopped pecans

6 oz. semi-sweet chocolate chips

9-inch pie shell, unbaked

3 large eggs

1 cup honey

1/2 teaspoon vanilla extract

1/4 cup butter or margarine, melted and cooled

Honey Whipped Cream (recipe follows)

Sprinkle nuts and chips over bottom of pie shell. In medium bowl, whisk together eggs, honey, and vanilla. Blend in butter and pour mixture into pie shell. Bake at 325° for 50 to 60 minutes or until firm. Serve slightly warm or at room temperature with Honey Whipped Cream. Serves 8.

HONEY WHIPPED CREAM

1 cup heavy cream

3 Tablespoons honey

1 teaspoon vanilla extract

In medium bowl, beat cream with electric mixer until soft peaks form. Gradually add honey and beat until mixture forms stiff peaks. Fold in vanilla. Yield: 2 cups.

HONEY BLONDIES

1 cup honey

3/4 cup butter or margarine, softened

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

1/2 cup chopped toasted pecans

In medium bowl, cream honey and butter until light and fluffy. Beat in egg and vanilla. Add flour and baking powder and mix until combined.

Fold in chocolate chips and pecans. Spread batter into greased 9×9-inch square baking dish. Bake at 3508 for 40 minutes or until wooden toothpick inserted near center comes out clean. Allow to cool completely. Cut into squares. Yield: 16 squares.