Breakfast Waffle Club Sandwich
To prepare syrup, place 1/2 cup honey and apple juice in small saucepan over medium heat; heat through. Set aside and keep warm. Melt butter with remaining 1/4 cup honey in large nonstick skillet over medium-high heat. Add apples; cook and stir about 4 minutes or until apples are lightly caramelized and crisp-tender. For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.
Honey Pecan Swirled Coffee Cake
In a medium bowl, mix together 1/2 cup
honey, pecans, cranberries, chocolate chips and cocoa
powder. In separate bowl, combine remaining 3/4 cup
honey, egg yolks, matzo meal, potato starch and salt. In
small bowl, beat egg whites until soft peaks form. Fold
1/4 of whites into egg yolk mixture. Mix egg yolk mixture
back into remaining egg whites. Spread 1/3 of batter in
greased 9-inch springform pan. Spoon half of pecan
mixture on top. Repeat with remaining batter and pecan
mixture. With spoon, gently swirl filling into batter.
Bake at 325°F for 45 minutes, or until cake starts to
pull from side of pan and toothpick inserted near center
comes out clean. Cool 10 minutes; remove cake from pan
and cool on wire rack. Serve warm or at room temperature.
Low-Fat Honey Crepes
Combine all ingredients in a blender or food processor; blend until smooth. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.
Honey Wheat Soda Bread
In large mixing bowl, combine flour, salt and soda. Make well in center. Add honey, buttermilk and egg. Stir just until moistened. (Batter will be soft.) Place in greased 1-quart casserole. Bake at 375°F 20 to 25 minutes. Cool completely before slicing.
Savory Honey Braid
Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Saute onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14x12-inch rectangle on floured board; transfer to greased baking sheet. Make cuts 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350°F 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling.
*If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.