Honey Ice Smoothie

½ cup of Honey from Bear Foot Honey Farm

1 can (12 oz.) of coconut milk

3 cups of prepared fresh fruit (ex: bananas, apples, berries, pineapple)

Combine all ingredients in blender and blend at high speed until smooth. Pour into bowl and freeze until heavy slushy consistency forms. Pour back into blender and blend again. (Repeat if desired)

Pumpkin Pudding

3/4 c. Bear Foot Honey Farm Honey

2 tsp. pumpkin pie spice

1 1/2 c. canned pumpkin

1 c. evaporated skim milk

6 egg whites

Instructions

Preheat oven to 350 degrees. In medium bowl, combine Bear Foot Honey Farm Honey, pumpkin spice, canned pumpkin, and evaporated skim milk; blend well. Beat egg whites to stiff peaks; fold into pumpkin mixture. Pour into 6 1-cup souffle dishes or oven-safe molds sprayed with non-stick cooking spray. Place in 9x12 baking dish; fill with hot water almost to top of souffle dishes.

Bake 45-50 minutes or until knife inserted in center comes out clean. Unmold warm pudding onto dessert plates; top with Honey Pecan Sauce. Garnish with lemon curls and mint leaves if desired.

HONEY PECAN SAUCE

Mix 1/3 cup Bear Foot Honey Farm Honey and 1/2 cup pecan halves; stir in 1/4 - 1/2 tsp. rum flavoring.
Spoon over warm pudding.

Makes 6 servings.

Spiced Apple Tea

6 tea bags

3 c. boiling water

1/3 c. Bear Foot Honey Apple Blossom Honey

3 c. apple juice

Lemon slices

Instructions

In a 2-quart pot, brew tea bags in boiling water. Remove tea bags, add Bear Foot Honey Farm Apple blossom Honey and apple juice. Simmer until hot. Ladle into cups and garnish with lemon slices.

Makes 6 to 8 servings.

Honey Pumpkin Pie

1 can (16 oz.) solid pack pumpkin

1 cup evaporated low-fat milk

3/4 cup Bear Foot Honey Fall Wildflower Honey

3 eggs, slightly beaten

2 Tbsp all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. rum extract

Pastry for single 9-inch pie crust

Instructions

Combine pumpkin, evaporated low-fat milk, Bear Foot Honey Fall Wildflower Honey, Eggs, flour, cinnamon, ginger, rum extract; in large bowl; beat until well blended.

Pour into pastry-lined 9-inch pie plate.

Bake at 400° 45 minutes or until knife inserted near center comes out clean.

Coconut Cream Cheese Dressing

1 (4-oz) pkg. soft cream cheese

3 tbsp. Orange Juice

1 tbsp. Bear Foot Honey Orange Blossom Honey

1/2 tsp. Grated Orange Rind

1/2 c. flaked coconut

Instructions

Combine all ingredients thoroughly; chill.

Serve with fruit salads, fresh strawberries or pineapple.

Yield: 3/4 cup.

Tangy Citrus Chicken

8 boneless skinless chicken breast halves (2 1/2 pounds)

1 can (6oz) frozen lemonade concentrate, thawed

1/2 cup Bear Foot Honey Orange Blossom Honey

1 tsp. rubbed sage

1/2 tsp. ground mustard

1/2 tsp. dried thyme

1/2 tsp.lemon juice

Instructions

Place chicken breasts in a 13x92 baking dish lightly coated with butter. In a small bowl, combine lemonade concentrate, Bear Foot Honey Orange Blossom Honey, sage,ground mustard, dried thyme, lemon juice; mix well. Pour half over the chicken. Bake, uncovered, at 350 degrees for 20 minutes. Turn chicken ; pour remaining sauce on top. Bake 15- 20 minutes longer or until meat juices run clear.

Makes 8 servings.