Wisconsin Natural Acres

 

HONEY RECIPES

 

Connie's Granola

 

4 C. Old Fashioned Rolled Oats

1 C. Sliced Almonds

1 C. Chopped Pecans or walnuts

1 C. Dried Fruit (Cranberries, Raisins, Blueberries etc.)

1/3 Safflower Oil or Any Good Light Vegetable Oil

1/2 C. Wisconsin Natural Acres Honey

1Tsp. Vanilla

1 Tbsp. Cinnamon

 

Stir together the oats, nuts and dried fruit. In a separate bowl mix the honey, oil, vanilla, and cinnamon. Pour the liquid over the oats, nuts and dried fruit and stir till coated. Bake at 300 degrees for 10 minutes and then stir the contents. Bake for another 10 minutes. Once finished, let cool completely before storing in airtight container.

 

Cheese, Crackers & Honey

 

Good Crackers

Gorgonzola, Blue or Brie Cheese (Just to Name a Few)

A Drizzle of Wisconsin Natural Acres Honey

 

Place the cheese on the good crackers and add the drizzle of honey to the top. Simple and delightful. A great way to improve an old standard.

 

Honey-Mustard Salad Dressing

 

2 Tbls. Wisconsin Natural Acres of Honey

2 Tbls. Dijon Mustard

2 Tbls. Rice Wine Vinegar

1/2 Cup of Vegetable Oil

1/4 Tsp. Salt

Freshly Ground Pepper

 

In a small bowl whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Season to taste.

 

Doug's simple glaze for any grilled meat

2 minutes before the meat is done, brush with Wisconsin Natural Acres honey. Great for chicken, pork chops, and pork tenderloin.

 

Halibut with Balsamic Glaze

 

1/2 Cup Balsamic Vinegar

3 Tbls. Wisconsin Natural Acres Honey

3 Tbls. Olive Oil

1 Clove of Garlic

4 (6-Ounce) Halibut or Cod Fillets

Nonstick Cooking Spray

 

Whisk the vinegar, honey, oil and garlic in a bowl. Arrange fish fillets in an 8-inch square baking dish. Pour the marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.

 

Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove the fish from the marinade, reserving a heavy saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.

 

In the saucepan, bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired. Spoon the sauce over and around the fillets to serve.

 

Chicken Wings

What would football season be without our chicken wings?

 

2 Pounds of Chicken Wings

Freshly Ground Pepper

1/2 Cup Wisconsin Natural Acres Honey

1/2 Cup Soy Sauce

2 Tablespoons of Vegetable Oil

2 Tablespoons of Ketchup

1 Clove Garlic, Crushed

 

Preheat Oven to 400*

 

Season chicken liberally with pepper. Salt to taste. Line a large pan with foil and spray foil with non-stick cooking spray. Place the wings on the prepared pan. Combine the remaining ingredients. Pour the remaining ingredients over the chicken wings. Bake for 45 minutes turning and basting occasionally. Once the baking is completed, place the chicken wings under the broiler for a few minutes to crisp, watching carefully. Serve warm. Enjoy!

 

Honey-Glazed Baby Carrots

 

1 Pound of Baby Carrots, Trimmed and Peeled

2 Tablespoons Unsalted Butter

2 Tablespoons Wisconsin Natural Acres Honey

 

In a steamer, set over boiling water, steam the carrots, covered, for four to eight minutes, or until they are just tender. In a small skillet melt the butter with honey over moderately low heat. Add the carrots and salt and pepper to taste. Cook the carrots, tossing them, for one minute, or until they are well-coated with the glaze.

 

Honey Butter Sauce

 

1/4 Cup Butter or Margarine, Melted

1/2 Cup Wisconsin Natural Acres Honey

1/4 Cup Lemon Juice

 

Combine all ingredients in a bowl. Beat well. Use as a basting sauce for chicken. Yield: about 3/4 cup.

 

Honey Pheasant

 

Legs & Breast of 1 Pheasant, Skinned

1/2 Cup of Flour

1/2 Cup of Chopped Parsley

2 Cups of Wisconsin Natural Acres Honey

Salt & Pepper to Taste

1 Cup Butter

 

Fillet the breast and bone the thighs. Cut the pieces of pheasant into approx. same thickness. Season the flour with salt and pepper and dredge the pheasant. Dust the pheasant pieces with onion powder. Melt 3/4 cup butter in a skillet over medium heat. Brown the pheasant pieces and place in a lightly oiled 9x13 glass casserole dish. Sprinkle with the parsley. Add honey and 1/4 cup of butter to the skillet. Mix well until the butter is melted, then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.

 

Summer Grilled Turkey

 

1 Turkey

2 Cups of Water

3 Tbsp. Wisconsin Natural Acres Honey

2 Tbsp. Minced Garlic

Seasoned Salt & Pepper

 

 After lighting the grill, place the clean turkey into a roasting pan. Pour the water, honey and garlic into the cavity of the bird. Sprinkle the outside of the bird with seasoned salt. Cover with foil.  Put a thermometer in the bird to see when the bird is cooked. Place on covered BBQ grill. Check after 2 hours. Cook until done.

 

You may want to use a disposable pan for easier clean-up. If you want to make grave, add a little water to the roasting pan to keep it from burning. Use drippings to make grave as you normally would.

 

Honey Game Hens

 

6 Cornish Game Hens (About 3/4 to 1 Pound Each)

4 Cloves of Garlic, Chopped

1 (1 Inch) Piece of Ginger, Peeled & Chopped

1/2 Cup of Soy Sauce

1/2 Cup of Wisconsin Natural Acres Honey

2 Tbls. of Peanut Oil

2 Tbls. of Orange Juice

1 Tbls. of Orange Zest, Minced Salt & Pepper to Taste

 

Rinse hens, trim off excess fat, and pat dry; place in bowl. Put the garlic and ginger in a food processor and process until nearly smooth. In another bowl, combine the soy sauce, honey, oil, orange juice, and zest. Add the garlic and ginger. Pour the mixture over the game hens, coating well. Refrigerate overnight, turning in marinade several times.

 

Preheat oven to 350 degrees F. Place the game hens in a shallow roasting pan: pour the marinade on top of the game hens. Bake for 1 hour, basting every 15 minutes. Remove the hens to a serving platter. Pour the cooking juices into a small, heavy saucepan and boil for 4 minutes, or until sauce thickens. Pour the sauce over the hens just before serving. Serve with sesame noodles or rice pilaf. These hens can also be grilled; just remember to baste often. 

 

NATURAL USES FOR HONEY

 

RAW HONEY IS ANTISEPTIC AND ANTIBACTERIAL

 

Honey Hair Shine (This Recipe is for Cosmetic Use, Not for Consumption)

 

1 Tsp. of Wisconsin Natural Acres Honey

4 Cups (1 Quart) Warm Water

Squeeze of Lemon Juice, if Desired

 

Directions: Mix ingredients together. After shampooing, pour mixture through hair. Do not rinse out. Dry as normal.

 

Moisture Mask (This Recipe is for Cosmetic Use, Not for Consumption)

 

2 Tbls. of Wisconsin Natural Acres Honey

2 Tbls. Milk

 

Mix ingredients together and smooth over face and throat. Leave on for 10 minutes. Rinse off with warm water.

 

Smoothing Skin Lotion (This Recipe is for Cosmetic Use, Not for Consumption)

 

1 Tsp. of Wisconsin Natural Acres Honey

1 Tsp. of Vegetable Oil

1/4 Teaspoon of Lemon Juice

 

Mix the ingredients. Rub into hands, elbows, heels and anywhere that feels dry. Leave on for 10 minutes. Rinse off with water.

 

As a Bath & Antibacterial Soap (This Recipe is for Cosmetic Use, Not for Consumption)

 

Wash with Wisconsin Natural Acres Honey straight from the jar and enjoy sparkling clean skin.

 

Facial blemishes and acne caused by cosmetics or allergies will clear up quickly using a nightly treatment of Wisconsin Natural Acres Honey.

 

Honey Can Relieve the Pain of a Sore Throat

 

Mix a tablespoon of lemon juice with 1/4 cup of Wisconsin Natural Acres Honey. Take a teaspoon of the mixture every two or three hours for your sore throat and coughing.

 

Treat Minor Wounds, Scratches & Cuts

 

Spread Wisconsin Natural Acres honey over the affected area and cover. The honey can be removed with warm water. Not only will honey keep the wound from becoming infected, it encourages healing and seals in moisture.