Type what you have

Ingredients

• ✓ honey
• ✓ honey
• egg yolk
• heavy cream
• raspberry
• pistachio nut

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ honey
• date
• pine nut
• red wine
• black pepper

Instructions

1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Ingredients

• ✓ honey
• active dry yeast
• water
• all-purpose flour
• salt
• olive oil

Instructions

1. 1 In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. 4 Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

By Shanna Marsh

Ingredients

• ✓ honey
• active dry yeast
• water
• bread flour
• parmesan cheese
• olive oil
• italian seasoning
• salt
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
2. 2 Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
3. 3 Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
4. 4 Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until just golden brown, 13 to 15 minutes.
6. 6 While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
7. 7 Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

By christina fightmaster

Ingredients

• ✓ honey
• water
• active dry yeast
• onion
• olive oil
• salt
• all-purpose flour
• parmesan cheese
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ honey
• almond
• butter
• brown sugar
• vanilla extract
• salt
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty. You can chop the almonds by hand if you prefer but it will take a lot longer.
3. 3 Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
4. 4 Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
5. 5 Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
6. 6 Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
7. 7 Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
8. 8 Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ honey
• balsamic vinegar
• tomato
• mozzarella cheese
• salt
• black pepper
• basil
• olive oil

Instructions

1. 1 Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
2. 2 Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
3. 3 Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.
4. 4 Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.

By stefychefy

Ingredients

• ✓ honey
• olive oil
• balsamic vinegar
• shallot
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, balsamic vinegar, shallot, garlic, Dijon mustard, honey, salt, and black pepper together in a glass jar with a tight-fitting lid.
3. 3 Replace the lid on the jar and shake vigorously until thoroughly combined.

By Singer6

Ingredients

• ✓ honey
• ✓ honey
• graham cracker crumb
• butter
• egg
• ricotta cheese
• vanilla extract
• whole wheat flour
• lemon zest
• almond
• pumpkin seed

Instructions

1. 1 In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
4. 4 Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
5. 5 Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

By MARBALET

Ingredients

• ✓ honey
• all-purpose flour
• egg
• salt
• vegetable oil
• white sugar
• pine nut
• confectioners' sugar

Instructions

1. 1 Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
2. 2 Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long.
3. 3 With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
4. 4 Heat oil to 350 degrees F (175 degrees C).
5. 5 Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
6. 6 Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.

By Traci

Ingredients

• ✓ honey
• multigrain tortilla
• ricotta cheese
• kosher salt
• cooking spray
• strawberry
• basil
• balsamic glaze
• arugula
• pine nut

Instructions

1. 1 Preheat a conventional oven to 400 degrees F.
2. 2 Combine ricotta, honey, and salt in small mixing bowl; whisk to combine and set aside.
3. 3 Coat tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.
4. 4 In second small mixing bowl, combine diced strawberries and chopped basil; set aside.
5. 5 Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer with arugula greens, basil scented strawberries and a sprinkling of pine nuts.

By Allrecipes Member

Ingredients

• ✓ honey
• egg
• all-purpose flour
• vanilla bean
• semisweet chocolate
• almond
• sprinkle
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
2. 2 Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
3. 3 Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
4. 4 In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

By Nancy

Ingredients

• ✓ honey
• water
• all-purpose flour
• whole wheat flour
• rye flour
• active dry yeast
• all-purpose flour
• whole wheat flour
• water
• sunflower seed
• polenta
• flax seed
• salt
• flour
• cornmeal

Instructions

1. 1 Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
2. 2 Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
3. 3 Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
4. 4 Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
6. 6 Remove plastic wrap from risen dough and mist the top of the dough with water.
7. 7 Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ honey
• red bell pepper
• chicken broth
• balsamic vinegar
• tomato paste
• oregano
• garlic powder
• black pepper
• salt

Instructions

1. 1 Combine bell pepper, chicken broth, balsamic vinegar, tomato paste, oregano, garlic powder, honey, black pepper, and sea salt in a blender; blend on high for 8 minutes.

By aroger2

Ingredients

• ✓ honey
• wafer paper
• almond
• pistachio
• sugar
• sugar
• egg white
• salt
• lemon zest
• vanilla extract

Instructions

1. 1 Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet wafer paper in the bottom of the lined dish. Place almonds and pistachios in a warm place to make them easier to mix in at the end.
2. 2 Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons sugar; cook over low heat with a spatula, stirring constantly, until mixture turns from grainy to silky and smooth, about 30 minutes. Remove the pot from heat.
3. 3 Place egg whites and salt in a mixing bowl. Whisk until whites form soft peaks, 3 to 4 minutes. Place the pot with honey mixture back on low heat. Gradually whisk 1/4 of the whipped egg whites into honey mixture; whisk in remaining egg whites in 3 more batches.
4. 4 Continue cooking over low heat, stirring constantly with a spatula, until mixture turns a brighter white and a ribbon of mixture sits on the surface for 4 or 5 seconds before it disappears, about 40 minutes. You can add a few drops of mixture to a small bowl of ice cold water to test the consistency; ideally it should feel like firm clay.
5. 5 Whisk in lemon zest and vanilla. Add warm almonds and pistachios; stir to incorporate evenly. Transfer nougat mixture to the prepared baking dish; smooth the top with a clean, oiled spatula. Top nougat with remaining sheet wafer paper, shiny-side up. Lay plastic wrap over the top and press down evenly, tamping mixture down gently but firmly. Remove top plastic wrap.
6. 6 Allow nougat to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours.
7. 7 Lift the edges of overhanging plastic wrap to release nougat from the baking dish. Invert and remove plastic wrap from the bottom. Trim off the edges if plastic wrap is hard to remove. Cut torrone into 1-inch squares using a sharp serrated knife.

By John Mitzewich

Ingredients

• ✓ honey
• sugar
• pine nut
• walnut
• almond
• candied pineapple
• crystallized ginger
• date
• cocoa powder
• coriander
• allspice
• nutmeg
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
3. 3 Press mixture into the prepared baking pan.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Ingredients

• ✓ honey
• ricotta cheese
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• vegetable oil
• confectioners sugar

Instructions

1. 1 Mix ricotta, eggs, sugar, and vanilla together in a large bowl.
2. 2 Mix 1/2 cup flour and baking powder together in a small bowl; fold into ricotta mixture. Add enough remaining flour to make a thick batter. Let rest for 1 hour.
3. 3 Heat oil in a large, heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Working in batches if necessary, drop teaspoonfuls of batter into hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towels.
4. 4 Stack sfingi on a serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

By KITTYCATGRL

Ingredients

• ✓ honey
• all-purpose flour
• egg
• butter
• white sugar
• egg yolk
• lemon
• rum extract
• salt
• vegetable oil
• sugar sprinkles

Instructions

1. 1 Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
2. 2 Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
3. 3 Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
4. 4 Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
5. 5 Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

By lacucinadinadia

Ingredients

• ✓ honey
• egg
• white sugar
• vegetable oil
• vanilla extract
• baking powder
• all-purpose flour
• vegetable oil
• white sugar
• rainbow nonpareil sprinkles

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder.
3. 3 Slowly stir flour into egg mixture, about 1 tablespoon at a time, adding more flour if needed, until the dough is firm enough to roll into balls.
4. 4 Roll dough into small balls.
5. 5 Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
6. 6 Working in small batches, fry dough balls in hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
7. 7 To make the sweet glaze: Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
8. 8 Transfer struffoli to a large bowl and pour glaze on top; toss quickly to evenly coat before glaze hardens.
9. 9 Arrange struffoli into a tower shape or Christmas tree shape on a serving plate. Sprinkle nonpareil sprinkles over struffoli.

By Jess

Ingredients

• ✓ honey
• plum tomato
• oregano
• salt
• black pepper
• bay leaf
• water
• olive oil
• yellow onion
• garlic
• lemon juice
• salt

Instructions

1. 1 Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
3. 3 While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
4. 4 Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
5. 5 Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
6. 6 Transfer the jars and lids from simmering water to a dry towel.
7. 7 Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.

By ScandoGirl

Ingredients

• ✓ honey
• all-purpose flour
• salt
• baking powder
• baking soda
• egg
• white sugar
• olive oil
• milk
• orange zest
• powdered sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
3. 3 Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
4. 4 Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
5. 5 Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
6. 6 Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
7. 7 Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ honey
• all-purpose flour
• lemon
• orange
• baking powder
• salt
• olive oil
• egg
• cane sugar
• vegetable oil
• vanilla extract
• sprinkle

Instructions

1. 1 Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
2. 2 Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
3. 3 Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
4. 4 Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
5. 5 Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

By FestivelySouthern

Ingredients

• ✓ honey
• olive oil
• tomato paste
• balsamic vinegar
• white vinegar
• anchovy
• green onion
• garlic
• rosemary
• kosher salt
• red pepper flake
• black pepper
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2. 2 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3. 3 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4. 4 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

By John Mitzewich

Ingredients

• ✓ honey
• bread
• olive oil
• garlic powder
• onion powder
• salt
• black pepper
• strawberry
• tomato
• feta cheese
• red onion
• olive oil
• red wine vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
3. 3 Bake in preheated oven until toasted, about 10 minutes.
4. 4 Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

By Debra

Ingredients

• ✓ honey
• tomato paste
• water
• parmesan cheese
• garlic
• anchovy paste
• onion powder
• oregano
• marjoram
• basil
• black pepper
• cayenne pepper
• red pepper flake
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Ingredients

• ✓ honey
• garlic
• shallot
• red wine vinegar
• black pepper
• salt
• olive oil
• baguette
• olive oil
• yellow grape tomato
• kosher salt
• black pepper
• mozzarella cheese
• strawberry
• basil leaf

Instructions

1. 1 For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
2. 2 For the panzanella, preheat oven to 400 degrees F (200 degrees C).
3. 3 Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
4. 4 Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
5. 5 Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.
6. 6 Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

By Stella Cheese

Ingredients

• ✓ honey
• fig
• raisin
• orange zest
• walnut
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ honey
• chicken breast
• all-purpose flour
• olive oil
• garlic
• ginger
• bay leaf
• white wine
• balsamic vinegar
• orange juice
• lemon juice
• salt
• black pepper
• cayenne pepper
• pine nut

Instructions

1. 1 Coat chicken with flour.
2. 2 Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
3. 3 Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
4. 4 Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Divinity Turley

Ingredients

• ✓ honey
• bread flour
• semolina flour
• kosher salt
• water
• ricotta cheese
• water
• white sugar
• semolina flour
• egg yolk
• candied orange peel
• vanilla extract
• cinnamon
• butter
• lard
• confectioners sugar

Instructions

1. 1 Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
2. 2 Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
3. 3 Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
4. 4 Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
5. 5 Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
6. 6 Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
7. 7 Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
9. 9 Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
10. 10 Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners' sugar.

By popperdoogles

Ingredients

• ✓ honey
• olive oil
• onion
• tomato
• garlic
• bay leaf
• red wine
• basil
• oregano
• marjoram
• salt
• black pepper
• fennel seed
• red pepper
• balsamic vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus