honey

Berry Honey

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Berry Honey highlights the versatility of a pantry basic that’s the “bees knees.” How many things can you think of that pair well with berries and honey?

This recipe is a versatile little sauce that can be drizzled over ice cream–I think vanilla would be awesome–pancakes, waffles, fresh fruit.  We used it in place of maple syrup over Honey-Lemon Cottage Cheese Pancakes.

Ooh…put it on toast!

Quick prep and readily available ingredients make this Berry Honey a great addition to your pantry.

Berry Honey
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Ingredients
  1. 2 cups fresh strawberries, raspberries or blackberries
  2. 1 cup honey, mild
Instructions
  1. Blend berries until smooth. Strain through a fine mesh strainer into a medium bowl and discard seeds.
  2. Let puree stand 10 minutes and skim off any foam.
  3. Whisk the honey into the puree. Transfer to a jar with a lid.
Notes
  1. Keeps in refrigerator for up to 2 weeks.
Adapted from Magnolia Journal
Adapted from Magnolia Journal
Mormon Mavens https://www.mormonmavens.com/

Honey Chicken

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This is one of my kids’ favorites! It can also be done in a little over an hour and has only 5 ingredients. WHO CAN BEAT THAT?! Don’t let the curry fool you. This recipe has a sweet, savory flavor that is fabulous on the tongue.
 
We serve this over rice with a little of the juice drizzled on top.
 
Ingredients:
1/4 C (1/2 stick) Butter, melted
1/2 C Honey
1/4 C Mustard (your favorite. We use regular ol’ French’s)
1 tsp Salt
1 tsp Curry
3 – 5 Large Chicken Breasts
 
1. Preheat oven to 375 degrees.
2. In a small bowl, mix first five ingredients.
3. Lay the Chicken in the bottom of a shallow baking dish.
4. Poor honey mixture over and bake, covered, for 1 hour.
 
 
 
 
 
 
NOTES:  I have used thawed or frozen chicken with little difference. You may have to adjust cooking time, but it really turns out the same. This is also GREAT in the crockpot!! 3-4 hours on Medium heat should do it.
 
Source: My Grandma