1/4 cup butter or margarine, softened and divided
1/2 cup honey, divided
1/2 cup chopped toasted nuts, optional
2 teaspoons ground cinnamon
1 lb. frozen bread dough, thawed according to package directions
2/3 cup raisins

Grease 12 muffin cups with 1 Tablespoon butter.

To prepare honey nut topping, mix together 1 Tablespoon butter, 1/4 cup honey and chopped nuts. Place 1 teaspoon topping in each muffin cup.

To prepare filling, mix together remaining 2 Tablespoons butter, remaining 1/4 cup honey and cinnamon. Roll out bread dough onto floured surface into 18 x 8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins. Starting with long side, roll dough into log. Cut log into 12 (1-1/2-inch) slices. Place 1 slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise for 30 minutes. Place muffin pan on foil-lined baking sheet. Bake at 375°F. 20 minutes or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

Protein: 8 g  Fat Total: 14 g  Sodium: 436 mg  Carbohydrates: 76 g  Calories from Fat: 27%  Cholesterol: 21 mg  Calories: 444  Dietary Fibre: 4 g 
 

1-1/2 cups honey
1-1/2 cups light margarine, stick form
1/4 cup apple pie spice
6 cups walnuts, coarsely chopped
5-1/2 cups Shredded Wheat cereal (spoon size)
5 cups rolled oats
2-1/2 cups dark raisins
2-1/2 cups light raisins
6-1/3 oz. apple chips, dehydrated

Combine honey, margarine and spice mix. Cook and stir until blended. Cool to room temperature. Combine remaining ingredients; add honey mixture and mix to evenly coat all ingredients. Place on large greased baking sheet and bake at 350[F 20 minutes. Stir occasionally until lightly toasted. Cool and store in airtight container.

Serve in cereal bowl with yoghurt, cream or dairy sour cream.
 

1/2 cup honey
1/2 cup peanut butter
1/2 cup butter or margarine
1/4 cup packed brown sugar
1 egg
1-1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. chocolate morsels
1/2 cup roasted peanuts, coarsely chopped

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F 8 to 10 minutes or until lightly browned. Remove to rack and cool.
 

1/4 cup olive oil
4-1/2 teaspoons Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon honey

Mix well to blend

1 package (15 oz.) firm tofu
1 Tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 Tablespoons chilli powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 can (28 oz.) diced tomatoes, undrained
1 can (15-1/2 oz.) red kidney beans, undrained
1 can (8 oz.) tomato sauce

1/4 cup honey
2 Tablespoons red wine vinegar

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or Dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chilli powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar.

Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

Protein: 18 g  Fat Total: 9 g  Sodium: 1022 mg  Carbohydrates: 41 g  Calories from Fat: 26%  Cholesterol: 0 mg  Calories: 295  Dietary Fibre: 9 g
 

1 Tablespoon flour
1 oven cooking bag
1 (about 6 lbs.) bone-in fully cooked ham
16 oz. (1-1/4 cups) honey
4 teaspoons lemon pepper
2 teaspoons rosemary or thyme, crushed
Honey Sauce, recipe follows

Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine honey, lemon pepper and rosemary; pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325°F for 1 to 1-1/2 hours or until slightly browned. Remove from oven, let stand 10 minutes. Cut bag and remove ham, following bag manufacturer's directions. Reserve drippings for sauce.

Honey Sauce: Strain drippings and measure; add enough water to equal 2 cups. Add 1/2 cup white wine and bring to boil. Serve with ham.
Makes 12 servings.

Protein: 34.1 g  Fat Total: 8.7 g  Sodium: 2301 mg  Carbohydrates: 32.4 g  Calories from Fat: 23%  Cholesterol: 79 mg  Calories: 341  Dietary Fibre: 0.2
 

4 cups light honey
2 cups beet juice from canned beets
2 cups apple cider vinegar
1 teaspoon ground cloves
1 teaspoon ground allspice
1 Tablespoon ground cinnamon
1/2 cup lemon juice
16 cups fresh or canned beets, whole (small or large), sliced

Bring all ingredients except beets to a boil in a large soup pot. (You may need more than one pot.) Add beets. Simmer 15 minutes. Let cool, then place in covered jars in refrigerator. Refrigerate at least 3 days before using. Keeps 2 to 3 months in refrigerator.
Variations: Add a few whole cloves to each jar before storing. Add 3 to 4 cups thinly sliced sweet onions to the recipe.