Honey + Fruit Butter

INGREDIENTS

1/2 lb, 2 sticks, unsalted butter softened to room temperature 1/4 cup honey 1/4 cup fruit: blueberries, raspberries or sliced strawberries or a combination or all three

DIRECTIONS

Place butter in bowl of electric mixer; beat until softened.

Add honey and berries and whip until smooth and creamy.

Serve at room temperature with toast, pancakes, waffles or sliced tea bread.

• Store in refrigerator in a sealed container; will keep up to 3 weeks

• May be frozen for 1-2 months

Honey-Mustard Sauce

INGREDIENTS

1/3 cup mayonnaise or whole milk, Greek yogurt 3 tablespoons Wing Dance Apiary honey 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard 2 teaspoons lemon juice Salt and pepper to taste

DIRECTIONSCombine all ingredients; add salt and pepper to taste.

• Use on grilled chicken, fish or beef; may also use as a salad dressing

• Add 2 teaspoons white vinegar and 2 tablespoons olive oil to convert to dressing

Honey Spice Tea Bread with Honey Glaze

INGREDIENTS

BREAD

2 C. unbleached flour 2 .t ground cinnamon 1 t. ground ginger 1/2 t. ground cloves 1/2 t. salt 1 t. baking soda 2/3 C. Wing Dance Apiary honey 1/2 C. sugar 1/2 C. olive oil 2 large eggs 1/2 C. boiling water 1 C. raisins( optional) 1/2 C. toasted walnuts (optional)

HONEY GLAZE

1 T melted, unsalted butter 1 T Wing Dance honey 1 C. sifted confectioners sugar

DIRECTIONS

BREAD

Place butter in bowl of electric mixer; beat until softened.

Add honey and berries and whip until smooth and creamy.

Serve at room temperature with toast, pancakes, waffles or sliced tea bread.

• Store in refrigerator in a sealed container; will keep up to 3 weeks

• May be frozen for 1-2 months

HONEY GLAZE

Whisk all ingredients together until smooth. Drizzle over cooled cake.