HoneyMuffinMix.com - The Country's Best in Homemade Goodies!

PECAN HONEY RECIPES

Banana Nut Ambrosia

INGREDIENTS:

2 T Pecan Whipped Honey Spread, liquefied

1 T pineaple juice

1/4 c chopped pecans/walnuts

2 bananas, sliced

4 maraschino cherries, halved

1/4 c mayonnaise

1/4 c shredded coconut

PROCEDURE:

Arrange sliced bananas and cherries on serving dishes. Mix mayonnaise, honey and pineapple juice. Spoon over fruit. Sprinkle nuts and coconut on top. Makes 4 servings.

Honey Acorn Squash

INGREDIENTS:

2 T pecan Whipped Honey Spread

1/4 tsp pepper

2 acorn squash

1/2 tsp salt

1 T butter

PROCEDURE:

Cut squash in half, lengthwise, and remove seeds. Place in baking pan with 1/2 inch water covering the bottom of the pan. Spread honey over inside of squash. Add seasonings and butter and cover. Bake in 350°F oven for about 1 hour. Uncover. Brown top lightly.

Honey Crust Apples

INGREDIENTS:

1 6 oz (160 gram) jar pecan Whipped Honey Spread, liquefied

1/4 c graham cracker crumbs

1/2 tsp cinnamon

3 baking apples, cored

2 T chopped dates

2 T chopped pecan/walnuts

1 tsp grated lemon peel

3 T melted butter

PROCEDURE:

Remove cap from whipped honey spread and microwave for 20 seconds. Combine dates, 2 T Pecan Whipped Honey Spread, pecan/walnuts and lemon peel. Combine graham cracker crumbs and cinnamon. Peel the top third of each apple. Brush with a small amount of melted butter. Roll apples in graham cracker crumbs and place in a small baking dish. Spoon date mixture into center of each apple. Pour remaining butter and honey around and over each apple. Bake in a 350°F oven for 45 minutes or until done, spooning honey over apples every 10 minutes.

Honey Pecan Pastries

INGREDIENTS:

1 6 oz (160 gram) jar Pecan Whipped Honey Spread, liquefied

1 package pie crust

1/4 c dry bread crumbs

1/2 jar Lemon Whipped Honey Spread

1 c finely chopped pecans

1 c finely chopped raisins

PROCEDURE:

Cut pie crust into 2-inch squares. Combine remaining ingredients;
mix until well blended. Place a spoonful of filling in center of each pie crust square. Draw 4 comers to the center to cover filling and press all edges together to seal. Place on baking sheet. Bake in 350°F oven for 25 minutes.

Summer Salad Deluxe

INGREDIENTS:

4 T Pecan Whipped Honey Spread

lettuce leaves

1 8 oz package cream cheese

1 c chopped pecans/walnuts

1 1/2 T lemon juice

1 c grapefruit segments

1 c orange segments

1 c sliced bananas

1 c sliced pineapple

1 c sliced peaches

1 c whipping cream

PROCEDURE:

Combine fruits and drain, then add the pecans/walnuts. Arrange the lettuce on salad plates and spoon the fruit mixture on lettuce. Mash the cream cheese and add the honey and lemon juice. Cream until smooth. Whip cream until soft peaks form, then fold in the cream cheese mixture. Top the salad with the cream cheese mixture and garnish with mint leaves and strawberries.