This is a popular medicinal tea used in many Asian cultures to boost immunity, fight toxins and reduce inflamation from arthritis. Grate a tablespoon of ginger and add to a cup of boiling water. Steep for 5-10 minutes. When warm, add Nature's Finest Honey and enjoy!
You can substitute honey for equal amounts of sugar in many recipes. In baked goods, substitute honey for up to half the sugar and make the following adjustments:
- Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used.
- Add 1/2 tsp. baking soda for each cup of honey used.
- Reduce oven temperature by 25 degrees F.
Makes 2/3 cup
- 1/2 cup catsup
- 1/4 cup honey
- 2 Tablespoons lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon garlic salt
Combine all ingredients; microwave on HIGH (100%) 2 to 3 minutes or until mixture boils and thickens, stirring every 30 seconds. Cool. Serve as a dip for chicken nuggets and/or vegetables.
Makes 16 to 20 servings
- 1/4 cup honey
- 1 Tablespoon brandy
- 1/4 cup coarsely chopped pecans
- 1/4 oz. (about 5-inch diameter) Brie cheese
In a small bowl, combine honey, pecans and brandy. Place cheese on a large ovenproof platter or 9-inch pie plate. Bake in preheated 500°F oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese.
Makes 6 servings
- 3/4 cup honey
- 3/4 cup diced sweet red peppers
- 1/3 cup rice wine vinegar
- 1/3 cup pineapple juice
- 3/4 teaspoon garlic salt
- 1/2 teaspoon bottled hot pepper sauce
- 1-1/2 lb. fried or baked chicken wings
Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350°F 12 to 15 minutes or until wings are glazed with sauce.
Makes 16 servings
- 1/2 cup butter or margarine, melted
- 2 Tablespoons honey
- 1/2 teaspoon salt
- 2/3 cup sliced or diced walnuts
- 2 eggs, beaten
- 2 cups granola cereal
- 1 teaspoon vanilla
Place all ingredients in large mixing bowl. Blend well. Pat into greased 8-inch square baking dish. Bake at 350°F 18 to 20 minutes or until lightly browned. Cool and cut into 16 bars.
Makes 2 servings
Makes 7 servings
Makes 1-1/3 cups
- 3/4 cup nonfat mayonnaise
- 1/4 cup rice vinegar
- 1/4 cup honey
- 3 Tablespoons toasted sesame seeds
- 1 Tablespoon grated fresh ginger root
- 1 small garlic, minced
- 3/4 teaspoon oriental sesame oil
- 1/8 teaspoon crushed red pepper flakes
- Salt, to taste
Whisk together mayonnaise, vinegar and honey in small bowl. Add remaining ingredients; mix thoroughly. Dip may be stored tightly covered in refrigerator up to 1 week.
Makes 20 (2 Tablespoon) servings
- 1 pint sour cream
- 6 Tablespoons honey
- 2 Tablespoons orange juice, thawed, undiluted
- 2 Tablespoons Dijon mustard
- 2 teaspoons cream-style horseradish
- 2 teaspoons rosemary, crushed
- 1 teaspoon chervil, crushed
- 1 teaspoon basil, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon garlic powder
Combine all ingredients; mix well. Refrigerate, covered, several hours to blend flavors. Stir before using.