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HONEY FRIED BANANAS by Linda Russell
Ingredients: 1 slightly under-ripened banana, 1 Tblsp honey, cinnamon, olive or coconut oil.
Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
SPINACH SALAD with HONEY DRESSING and HONEYED PECANS
submitted by Linda Russell - Southern Living
1 (6-oz.) package baby spinach
1 cup quartered fresh strawberries
1/2 cup thinly sliced red onion
1/2 cup fresh blueberries
3 to 4 cooked bacon slices, crumbled
1/4 cup crumbled blue cheese
Toss together first 4 ingredients and 1/3 cup dressing (see below). Sprinkle with bacon, cheese, and honeyed pecans (see below). Serve with remaining dressing.
Honey Dressing Ingredients:
1/3 cup white balsamic vinegar
2 Tblsp honey
1 Tblsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
2/3 cup extra virgin olive oil
Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Honeyed Pecans Ingredients:
1/4 cup honey
1 cup pecan halves
1 Tblsp sugar
1/4 tsp salt
Pinch of ground red pepper
Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
VEGETABLE SALAD by Linda Cook
Salad Ingredients: 1 can shoepeg corn, 1 can peas, 1 can french style green beans, 1 cup chopped celery, 1/2 cup chopped onion, 1 cup chopped green pepper, 1 jar chopped pimentos (for color).
Dressing Ingredients: 1/2 cup white vinegar, 1/2 cup oil, 1/2 cup water. 1 cup (or less) of sugar (to your taste), 1/2 tsp pepper, 1 tsp salt.
Drain canned vegetables and mix all vegetable ingredients together. Mix dressing together and then add to vegetables and stir. Let set in refrigerator overnight.
HONEY ICE CREAM RECIPE by Linda Cook, taken from Cooking With Honey cookbook
2-1/2 cups milk
1 Tblsp pure vanilla extract
3/4 cup mild honey
2 cups (1 pint) heavy cream.
In a large mixing bowl, beat eags until light. Gradually add milk, vanilla, and honey. Beat until well mixed. Add cream and mix thoroughly. Process in ice cream freezer per manufacturer instructions. May top with honey sweetened fruit
CARAMEL-PECAN BARS by Linda Russell
3-1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 Tblsp whipping cream
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
3. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.
4. Bake at 350° for 20 minutes or until edges are lightly browned. Cool completely on a wire rack (about 15 minutes).
5. Bring brown sugar and next 3 ingredients to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
6. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely on a wire rack (about 30 minutes). Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board; cut into bars.