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Our recipes this month are delicious picnic recipes utlizing the honey.

Fruit 'N Cheese Dippers
Dip Ingredients

1 cup plain yogurt
2 tablespoons honey

Dippers Ingredients

4 cups your favorite fresh fruit, cut into 1-inch pieces (bananas, apples, strawberries,
mandarin orange segments, grapes, pears, pineapple, etc.)
4 ounces Cheddar Cheese, cubed
1/4 pound (3/4-inch thick) slice Swiss Cheese, cubed
8 (8-inch) skewers


Stir together yogurt and honey in small bowl. Cover; refrigerate at least 30 minutes.

Meanwhile, assemble dippers by alternating fruit pieces and cheese cubes on skewers. Serve with dip.

TIP: Dip fruit pieces in lemon juice to prevent discoloration.

Honey Glazed Citrus Salad

2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 tablespoons honey
4 cups torn lettuce
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
2 oranges, peeled, sectioned, drained
2 grapefruit, peeled, sectioned, drained


Stir together oil, vinegar and honey in large bowl. Add all remaining ingredients; toss to coat.

Cider-Glazed Honey-Baked Ham

4 to 5 pounds fully cooked boneless cured ham
1 cup apple cider
1/4 cup firmly packed brown sugar
1/4 cup country-style Dijon mustard
1/4 cup honey
1/2 teaspoon liquid smoke
Garnish Ingredients: Red, green and yellow apple slices


Heat oven to 350° F. Place ham into ungreased 13x9-inch baking pan. Pour apple cider over ham.

Stir together all remaining ingredients except apple slices in medium bowl. Spoon sauce over ham.
Bake, basting every 15 minutes with pan juices, for 60 to 70 minutes or until heated through.

Serve carved ham with pan juices; garnish with apple slices.

Honey Roasted Red Potatoes

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper


Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking
dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish,
and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and
pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender,
stirring halfway through the cooking time

Roasted Honey Carrots

1 tablespoon firmly packed brown sugar
2 tablespoons butter
2 tablespoons honey
4 cups peeled baby carrots
2 tablespoons water
Salt, if desired
Pepper, if desired


Heat oven to 400°F. Combine brown sugar, butter and honey in small bowl until smooth; set aside.

Place carrots and water into ungreased 13x9-inch baking pan. Cover with aluminum foil; bake for
15 to 20 minutes or until carrots are slightly softened. Increase oven temperature to 450°F. Remove
aluminum foil; stir in honey mixture. Continue baking, uncovered, for 10 to 15 minutes, stirring
occasionally, until carrots are glazed and just begin to brown. Season with salt and pepper, if desired.

Honey Cornbread


1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 tablespoon baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well
in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine.
Pour batter into prepared baking pan.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of
pan comes out clean.

Greek Honey Cake


1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.In a large bowl,
cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at
a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Stir in the walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into
diamond shapes. Pour honey syrup over the cake.

For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and
cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Pink Honey Lemonade


1 cup water
3 fresh strawberries, sliced
1 cup white sugar
1/2 cup brown sugar
1 teaspoon honey
7 cups water
1 3/4 cups fresh lemon juice
2 slices orange


In a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey.
Bring to a boil, and simmer 10 minutes, stirring occasionally. Cool to room temperature,
cover, and chill.
In a large pitcher, mix together water, lemon juice, and orange slices. Stir in cooled
syrup; chill. Serve in a tall glass over ice

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