Ingredients:
2 Tablespoons butter
1/4 cup honey
2/3 cup slivered almonds
scant
1/4 teaspoon salt
6 Tablespoons cream

Any honey may be used: Eucalyptus or Wildflower suits best, but these are simply varietal recommendations.

Melt the butter and honey in a heavy bottomed saucepan over a medium high heat. Add the almonds and stir constantly for about 5 to 6 minutes. The mixture will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as the mixture will burn easily.

Remove the mixture from the flame and, still stirring, add the salt and stir the cream in slowly. The mixture will sputter and steam. Use a long handled spoon and keep face and hands away to scalding. Pour the sauce into a bowl and allow to cool.

Note: For easy cleanup, add about one inch of water to the pan and bring to simmer for about 5 minutes. The caramel will loosen and clean off easily.

To serve, spoon the Honey Almond Brickle over the Honey ice cream, or warm it for a hot sundae treat.

Alternatively, fold the Honey Almond Brickle sauce into the ice cream as you are packing it for the freezer. Be sure the sauce has cooled to room temperature or chill it briefly. Work quickly, drizzling the sauce over the ice cream as you pack it. Do not overmix. Place in the freezer for several hours or overnight.

Do not fold the brickle sauce into the ice cream while in the machine. The sauce will clump up and the butter may separate.

Ingredients:
1/2 cup honey
2 Tablespoons butter or margarine
1 small cinnamon stick
1 piece (1-1/2 x 1/2-inch) orange peel
6 (6-inch) flour tortillas
Vegetable oil

Combine honey, butter, cinnamon stick and orange peel. Cook over low heat at least 10 minutes. Remove cinnamon stick and peel before serving. Cut each tortilla into six wedges. Deep-fry tortillas, smooth-side up, at 375°F about 30 seconds. Turn and deep-fry 30 seconds longer or until golden brown. Tortillas should puff as soon as they are put in hot oil. Remove from oil to paper towel-lined tray. Serve crisp tortilla with honey dip or spoon dip over chips.

Oven Method: Brush both sides of whole tortillas with vegetable oil. Cut into wedges before baking, if desired. Place on baking sheet and bake at 325°F about 12 minutes or until crisp and browned but not hard.

Ingredients:
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeno peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1-1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
4 boneless, skinless chicken breast halves
1 Tablespoon vegetable oil

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove
1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in
bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon,
pepper and allspice to honey-lemon mixture in a food processor container. Process until very
finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of
chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at
375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with
reserved mango.
Makes 4 servings

Preparation Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
1 cup butter
1-1/2 cups honey
1 egg
2-1/2 cups flour
2 teaspoons ginger
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
3/4 cup boiling water

Preheat oven to 350°F. Grease two 8-1/2 x 4-1/2-inch loaf pans. In a bowl, cream together butter
and 1/2 cup honey. Mix in egg. In a medium bowl, blend together flour, ginger, baking soda and
cinnamon. In a small bowl, blend remaining 1 cup honey with boiling water. With mixer running,
add 1/3 dry mixture to creamed butter mixture. When dry mixture is incorporated completely, add
1/3 liquid mixture. Continue adding ingredients in batches, alternating the dry and liquid. Turn
batter into prepared pans, dividing equally. Bake until a toothpick inserted into center comes out
clean, 40 to 50 minutes.
Makes 2 loaves.

Ingredients:
4 salmon fillets
1 Tablespoon balsamic vinegar
1 Tablespoon honey
1 teaspoon chili powder
Salt

Place salmon on lightly greased baking sheet or broiler pan. Season with salt. In small bowl,
combine vinegar, honey and chili powder; mix well. Spread mixture evenly over fish. Roast at
400°F for 10 to 15 minutes or until fish flakes when tested with fork.
Makes 4 servings.

Ingredients:
1 (15 oz.) firm tofu
1 Tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 can (28 oz.) diced tomatoes, undrained
1 can (15-1/2 oz.) red kidney beans, undrained
1 can (8 oz.) tomato sauce
1/4 cup honey
2 Tablespoons red wine vinegar

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu;
place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over
medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until
vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed
red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato
sauce, honey and vinegar.
Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.
Makes 8 servings.

Ingredients:
1 pork shoulder, picnic roast (remove fat) or 3-4 lbs. turkey legs
1-1/4 cups ketchup
1/2 cup water
1/2 cup honey, we suggest dark honey
1 cup chopped celery
1 cup chopped onion
2 Tablespoons lemon juice
3 Tablespoons white vinegar
3 Tablespoons Worcestershire sauce
2 Tablespoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
8 to 10 crusty rolls or flour tortillas

In 9×13-inch pan, combine all ingredients. Cover with foil and roast at 300°F oven for 3 to 3-1/2
hours. Shred meat using two forks, removing all bones and skin. Stir with sauce. Serve in crusty
rolls or warmed flour tortillas.
Makes 8 to 10 servings.

Ingredients:
2 Tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded and diced
3 cans (14.5 oz. each) chicken broth
1/2 cup honey
1/2 teaspoon dried thyme leaves, crushed
Salt and pepper, to taste

In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly
browned, about 5 minutes. Stir in potatoes, squash, chicken broth, honey and thyme. Bring
mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove
from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth.
Return pureed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.
Makes 6 servings.

Ingredients:
1 Tablespoon olive oil
3/4 cup uncooked long-grain rice
4 green onions, thinly sliced
1/4 cup finely chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt
1 can (14-1/2 oz.) vegetable broth
4 medium green bell peppers, cut lengthwise in half, seeded
1 can (28 oz.) crushed tomatoes in pureé
1/4 cup honey
1/2 teaspoon crushed red pepper flakes
1 can (8-3/4 oz.) garbanzo beans, drained
1/3 cup dried currants or raisins

In large saucepan, heat oil over medium-high heat until hot; cook and stir rice, onion and parsley
3 to 5 minutes, or until rice begins to brown. Stir in cinnamon, pepper and salt. Gradually add
vegetable broth. Bring to a boil, reduce heat, cover and simmer for 18 to 20 minutes, or until liquid
is absorbed and rice is cooked through.

Meanwhile, cook green pepper halves in boiling water 5 to 7 minutes or until peppers are crisptender;
drain. Combine tomatoes, honey, and crushed red pepper in 13 x 9-inch baking pan; mix
well. Remove 1/4 cup sauce; set aside. Arrange pepper halves on sauce in baking pan.

When rice is cooked, remove from heat; stir in garbanzo beans, dried currants and reserved 1/4
cup sauce. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil.
Bake at 350°F for 30 minutes.
Makes 4 servings.

L’orsetto Pasquale è un gran golosone, e vuole portarsi nella tana qualche arnia per merenda. Mira con il mouse e lancia con il tasto sinistro del mouse. La barra spaziatrice ti permette invece di cambiare la sfera che stai per lanciare.

Elimina tutte le sfere raggruppandole per colori, finchè non raggiungi quella contenente l’arnia ed il miele. Ci sono anche sfere speciali da scoprire e molti livelli di gioco differenti.

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Ingredients:
2 Tablespoons chopped onion
2 Tablespoons chopped parsley
2 Tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon grated lemon peel
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup honey
2 Tablespoons lemon juice
1 (3 to 4 lb.) lean boneless leg of lamb
Salt and pepper, to taste

Combine onion, parsley, herbs, lemon peel and garlic; mix well. Combine honey and lemon juice;
mix well. Place boneless lamb on flat surface, meat side up, and season with salt and pepper.
Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey
mixture. Bake on roasting rack in oiled roasting pan at 350°F, allowing 20-25 minutes per pound
for medium-rare or to 145°F internal temperature; brush with honey mixture every 20 minutes.
When all of honey mixture is used, brush with pan drippings. Let roast stand 5 to 10 minutes
before carving. Add 1/2 cup water and deglaze pan, thicken if desired, and serve with lamb.
Makes 9 servings.

Ingredients:
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup honey
1 egg
1 cup solid pack pumpkin
1 cup chopped toasted walnuts

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg;
set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin.
Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or
paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted
in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room
temperature.
Makes 12 muffins.

Ingredients:
1/4 cup honey
1/4 cup lemon juice
2 teaspoons vegetable oil
1 teaspoon rosemary, crushed
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
4 (3-1/2 to 4 oz. each) boneless, skinless chicken breasts

Combine all ingredients (except chicken) and mix well. Marinate chicken in honey-lemon mixture
1 hour in shallow baking dish. Broil chicken 5 minutes, brush with pan drippings, turn and broil 5
minutes longer or until juices run clear. If desired, bring marinade to a boil; simmer 2 minutes.
Strain hot marinade over chicken.
Makes 4 servings.

Ingredients:
1/4 cup honey
1/4 cup chopped onion
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh ginger root
4 (4 oz. each) swordfish steaks or firm white fish

Combine all ingredients except swordfish in small bowl; mix well. Place fish in shallow baking
dish; pour marinade over fish. Cover and refrigerate 1 hour. Remove fish from marinade. Grill
over medium-hot coals or broil fish about 10 minutes per inch of thickness or until fish turns
opaque and flakes easily when tested with fork.
Makes 4 servings.

Ingredients:
2 (8 oz. each) ham steaks, cooked
1/4 cup honey
3 Tablespoons water
1-1/2 teaspoons dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet
or broiler pan. Combine honey, water, spices; add to pan drippings and bring to a boil. Simmer 1
to 2 minutes. Brush over ham and serve with remaining sauce.
Makes 4 servings.

Ingredients:
1 pint fresh strawberries or 2 cups frozen strawberries, stemmed and sliced, slightly thawed
1 cup 1% milk
1 cup (8 oz.) plain or vanilla low-fat yogurt
1/2 cup honey
1 teaspoon vanilla extract
1 cup crushed ice

In a blender or food processor container, combine all ingredients; process until smooth. Serve
immediately. For variety, use 2 cups any fresh or frozen fruit or combination of fruits such as
sliced strawberries and bananas or sliced peaches and whole raspberries.
Makes 4 servings.

Ingredients:
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6 oz.) butter, lightly chilled, cut in bits
1/2 cup light brown sugar, packed
1/2 cup whipped honey or crème honey
1 Tablespoon (about 2 lemons) lemon zest
1 egg
Coarse sugar, optional, as needed

Cream butter, brown sugar, honey and lemon zest until smooth; beat in egg. Add dry ingredients in thirds, mixing well with each addition. Scrape dough onto plastic wrap; shape it into a log about 12 inches long. Chill an hour or so until firm, or up to 24 hours. Heat oven to 350°F. Thoroughly mix dry ingredients; reserve. Cut log into 1/4-inch slices; place 1 inch apart on a parchment-lined baking sheet. Sprinkle with coarse sugar, if desired, lightly pressing sugar into dough. Bake until edges are lightly browned, about 10 minutes. Cool 5 minutes on baking sheet, then transfer to a rack. Cool completely.
Makes 4 dozen.

Aiuta l’ape regina a depositare le uova prima che le api operaie, fin troppo zelanti, riempiano tutti gli alveoli di miele! Tre uova dello stesso colore liberano spazio. Allinea cinque uova dello stesso colore e sarai ricompensato con una nuova Ape Regina. Che rompicapo!

Per lanciare le uova, cliccate il pulsante sinistro sopra la cella dell’Ape Regina e tirate indietro il mouse, come fareste con arco e freccia. Più tirate, più l’uovo sarà scagliato lontano. Certo, potrebbe anche finire fuori dall’alveare. Prendete la mira con il puntatore del mouse. Le bombe fanno esplodere le cellette già sigillate con il miele, dimodochè potrete avere nuovo spazio per le uova.

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Il rompicapo con la K maiuscola, per evitare di pensare ad api che sciamano, regine in lotta tra di loro, intrusioni di estranei del regno animale ed altre simpatiche calamità naturali. Il gioco è semplice: tramite permutazioni, dovrete allineare più elementi possibile dello stesso colore.

Potrebbe esser richiesta l’installazione del plugin Macromedia Shockwave, che sarà scaricato automaticamente dal sito della Adobe: è una delle tecnologie più innovative del web, quindi installatelo con tranquillità.

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Aiuta BeeHoven a creare il suo pezzo da mestro collezionando più polline possibile prima che il tempo scada. I fiori verdi fanno andare più veloce la sinfonia, i rossi la rallentano. Attento a non andare troppo veloce però! Usa il mouse per controllare l’ape e farla andare in alto o in basso.

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