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APRICOT HONEY RECIPES

Chicken in Apricot Honey Sauce

INGREDIENTS:

1 6 oz (160 gram) jar Apricot Whipped Honey Spread

4 slices bacon, halved

1/2 c concentrated orange juice

1 T lemon juice

1 package wild rice

2 chickens

salt to taste

butter or margarine

PROCEDURE:

Cook rice according to package instructions. Sprinkle chickens inside and out with salt. Stuff with rice; truss securely. Rub chickens with butter. Place bacon in glass baking dish; arrange chickens over bacon. Preheat oven to 350°F. Bake chickens for 1 1/2 hours. Combine honey, orange juice and lemon juice. Baste chickens with half the orange sauce; turn chickens. Bake 15 minutes longer. Turn chickens; baste. Return to oven. Bake 15 minutes longer; add remaining sauce. Bake for 15 minutes longer. Remove chickens and bacon; arrange chickens on warm platter. Drain off excess fat from sauce; serve over chickens. Bacon may be served as a side dish.

Chicken Oriental

INGREDIENTS:

1/4 c Apricot Whipped Honey Spread

1/4 tsp dry mustard

1 5lb chicken, disjointed

1 clove garlic, minced

1/2 c thinly sliced spring onions

PROCEDURE:

Arrange chicken, skin side down, in a single layer in a baking dish; cover. Bake at 350°F for 2 hours. Combine soy sauce, honey, garlic, ginger and mustard. Drain most of the drippings from baking pan; turn chicken. Spoon sauce over chicken. Cover, bake for 40 minutes longer. Uncover; bake until chicken is browned. Sprinkle chickens with onions; serve hot.

Honey Ginger Drizzle

INGREDIENTS:

Apricot Whipped Honey

1/2 tsp ground ginger

8 oz plain yogurt

fresh cut-up fruits

PROCEDURE:

Mix 3 T of Apricot (or whichever flavor you choose) Whipped Honey Spread with one 8 oz container of plain yogurt and 1/2 tsp ground ginger. Drizzle over fresh cut-up fruits.

Frozen Peach Fruit Desert

INGREDIENTS:

1 6oz (160 gram) jar Apricot Whipped Honey Spread

1 fresh peach, peeled and sliced

Assorted fresh fruits to taste

2 eggs, separated

1 c whipping cream, whipped

1 c milk

PROCEDURE:

Beat egg yolks lightly in top of double boiler. Heat honey in small saucepan. Stir hot honey slowly into egg yolks. Place pan over simmering water. Cook, stirring constantly, until slightly thickened, about 10 minutes or until, candy thermometer registers 185°F. Cool mixture over a bowl of ice, stirring occasionally. Beat egg whites with salt until stiff but not dry. Fold whipped cream and beaten eggs whites into cooled honey mixture. Pour into a bowl and freeze at least one hour. Whirl milk with 2 scoops frozen honey mousse in blender. Add peach slices over assorted fruits. Makes 2 drinks.

Peachy Apricot Surprise

INGREDIENTS:

2 T Apricot Whipped Honey Spread

2 small chickens

1 16oz can cling peach halves

1 T dry mustard

1 6oz package chicken-flavored rice mix or plain rice

1/4 tsp curry powder

paprika

PROCEDURE:

Remove giblets from chickens; save for other uses. Split chickens in half with poultry or kitchen shears. Rinse well; pat dry. Combine seasoning in rice package with water and butter according to package directions. Place in 7 x 11 inch microwave baking dish. Cook, uncovered, in microwave for about 3 minute or until hot; stir in the rice. Cover; cook for 2 minutes longer. Arrange chicken halves in dish, skin side down, with meaty portions near edges of dish. Cover; cook for 10 minutes, turning dish 2 or 3 times. Drain peach halves, reserving 2 T syrup. Set peaches aside. Combine reserved syrup, 1 T butter, honey, dry mustard and curry powder in a small bowl. Cook, uncovered, for about 45 seconds or until bubbly. Lift out chicken halves; stir rice well. Return chicken to dish, skin side up. Brush evenly with honey mixture; cook for 10 minutes longer or until meat near bone is no longer pink. Arrange peach halves around poultry; brush with remaining honey mixture. Cook uncovered for about 45 seconds. Sprinkle paprika over poultry and peaches. Let stand, covered, for 5 minutes before serving.

Peachy Honey Chicken

INGREDIENTS:

3 T Apricot Whipped Honey Spread

1 T Worcestershire sauce

salt to taste

2 large chickens for barbeques

1 can blended peaches

1 stick butter or margarine

PROCEDURE:

Cut chickens in half; rub with salt. Combine remaining ingredients in saucepan; bring to a slow boil. Cook chicken over a hot charcoal fire; brush with peach sauce. Turn and baste frequently for 45 minutes to 1 hour or until chicken is tender.