HONEY MUFFINS

• 1/3 c honey

• 1/3 c chopped pecans

• 1c milk

• 2c bran flake cereal

• 1 1/4 c flour

• 1/4 c sugar

• 1 Tbsp baking powder

• 3 Tbsp melted butter

• 1 egg, beaten

• 1/2 tsp salt

Preheat oven to 400. Grease muffin tin and place 1 teaspoon of honey and 1 teaspoon chopped nuts into each muffin cup. In a mixing bowl, pour milk over the cereal and let it sit for 3-5 minutes. Then stir in egg, butter and sugar.

Sift together the flour, baking powder and salt. Add to the bran mix and stir to combine. Spoon into muffin tin. Bake about 25 minutes (test with tester or clean knife to see if batter is cooked through). Let stand for 5 minutes, then turn upside down on a serving platter. Serve warm or cold. Makes one dozen muffins.

HONEY BUTTER

This butter can be made with jam instead of honey.

In a small mixing bowl combine 1/2 c softened butter or margarine and 1/4 tsp finely shredded lemon peel. Gradually add 1/4 c honey, beating with an electric mixer on high speed till fluffy. Store, covered, in the refrigerator. Let butter spread stand at room temperature for about 1 hour before serving.

HONEY-GLAZED CHICKEN

• 1 chicken, cut into serving pieces, about 4 lbs.

•  1/4 c honey

• 2 Tbsp chopped fresh rosemary leaves, or 1 Tbls dried leaves

• 2 tsp grainy brown mustard

• 2 small or 1 large clove, chopped fine

• 1/4 c good olive oil (like extra virgin)

• 2 Tbsp lime or lemon juice

• Generous amount freshly ground black pepper (about 1/2 to 1 tsp., or to taste)

• Salt to taste

Combine all ingredients, stir, and coat the chicken pieces thoroughly. Broil (or grill), turning often, until fully cooked. Or, place chicken in a casserole coated with pan spray and  roast, covered, at 325 for about 30-40 minutes.

Halfway through roasting, spoon pan juices over the meat to keep moist. Uncover for last 10 minutes to brown. Serves four.

HONEY PEARS

Adapted from a recipe at www.ivillage.com

•  4 Bartlett pears or other firm pears

•  2 Tbsp unsalted butter, plus more if needed

•  1/3 c honey

•  1/2 c walnut or other nut pieces, toasted

•  6 ounces blue cheese (or gorgonzola), crumbled

•  Thyme sprigs for garnish

 Preheat the oven to 350 degrees F. Slice each pear in half and scoop out the core with a melon baller or small spoon. Melt the butter in a large oven-proof skillet over medium-low heat. Add the pears and slowly saute until just golden, 5-7 minutes. Add the honey atop the pears and cook for another 5 minutes or until golden brown.

Cover the pan with foil and transfer to the oven . Cook for 20 minutes until slightly soft. Remove, and with a slotted spoon transfer the pears to a serving plate or platter. Reserve the liquid in the pan.

To serve, plate two warm pear halves per serving and scatter the nuts and cheese over them, then drizzle with the pan juices. Makes four servings.

Note: To create a quick version of this dessert, drizzle honey, nuts and crumbled blue cheese over fresh fruit. Serve cold. Or create a dessert/cheese course by serving the fresh pear slices with wedges of goat cheese, sharp cheddar or any favorite cheese chunks. Add a dish of warmed, strong-flavored honey or honey-jam mix for a dip.