Treat your 'honeys' to these recipes

By Susan McClanahan

One of the very best things about summer is a fresh batch of honey. There is nothing like honey on toast or biscuits, but how often do you bake or cook with honey?

Do yourself a favor and purchase local honey from our local producers. I have been told it offers health benefits of relieving allergy symptoms as well as just supporting local producers and buying local.

Grant and Nancy Gillard are tops among the area's producers and their honey never disappoints. I purchase by the quart and just keep filling up my smaller squirt bottle for table use. They can be found at the farmers markets or at their home in Jackson.

I'm sure you already guessed all of the recipes today have honey as an ingredient. It was difficult to choose only a few to share with you today, so I encourage you to look for other great recipes using honey as an ingredient.

Honey Oatmeal Raisin Cookies

These simple yet scrumptious cookies are fluffy, gooey and chunky all at the same time, and in the best way. Bake them for anyone and you'll make a friend for life.

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 2/3 cup sugar
• 1/2 cup packed brown sugar
• 2 cups instant oats
• 3/4 teaspoon cinnamon
• 1/2 cup oil
• 1/2 cup honey
• 2 large eggs
• 1 tablespoon water
• 2 tablespoons milk
• 1 cup raisins (excess water dried off)
• 1/2 cup toasted pecans

Before combining dry ingredients, soak the 1 cup of raisins in water. Use enough water to cover the raisins. When ready to incorporate the raisins, pour off water and pat dry. Preheat oven to 300 degrees. Combine dry ingredients in a large bowl. Combine the wet ingredients to the dry mixture. Drop spoonfuls on a greased baking sheet. Bake at 300 degrees for 15 to 20 minutes. Yields about 16 cookies.

Honey Granola Breakfast Sandwich

This recipe can be modified in so many ways: apple slices instead of banana, sliced almonds added to granola, chocolate sauce on top if you're feeling indulgent. You will only be limited by your own imagination. Be creative and have fun with this recipe.

• 1 English muffin -- regular, sourdough or whole grain
• 2 tablespoons peanut butter
• 1 banana, sliced
• 1 tablespoon or more of honey
• 1/4 cup granola
• 1 teaspoon cinnamon

Split the English muffin in half and lightly toast to your preference. Spread peanut butter on both halves. Layer the remaining ingredients on just one half so the other can be used to top the sandwich. Place the other half of the English muffin on top and enjoy. You can also eat this open-faced if you prefer.

Honey Blackberry Barbecue Sauce

This sauce is the perfect way to dress up grilled chicken this summer, but you may like it so much you'll find it is a recipe you'll be making all year long.

• 3/4 cup blackberry preserves
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1 bottle sweet-with-a-bite-of-heat barbecue sauce, your desired brand

In a saucepan over low heat, combine first two ingredients and stir until combined. Add honey and barbecue sauce and simmer over low heat for 5 minutes.

Honey Blackberry Barbecue Chicken Wings

These sweet and bold chicken wings are bound to be the talk of your next family dinner or get-together with friends.

• 18 to 24 chicken wings
• 2 tablespoons dry barbecue rub
• 1 1/2 cups blackberry barbecue sauce
• 1/2 cup honey

Preheat oven to 375 degrees. Wash, dry and season the wings with the barbecue rub. Spray a foil-lined cookie sheet with a generous amount of cooking spray. Place the wings in a single layer on the cookie sheet and place in preheated oven. Bake for 30 to 40 minutes, depending on size of wings, turning once, halfway through the cooking process. While wings are cooking, mix sauce and honey together until well blended. When wings are done baking, carefully drain grease from pan and dip each wing in the sauce. Place them back on the cookie sheet and back into the oven for 5 to 10 minutes, or until sauce is bubbling and caramelized. Serve piping hot.

Peach Upside-Down Cake

This delicious cake is best made with fresh local peaches and served warm right out of the oven. You will make your family very happy by adding an extra-large scoop of vanilla ice cream on the side.

• 1 pound ripe peaches
• 4 tablespoons unsalted butter
• 1/4 cup honey
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 eggs
• 1 3/4 cups self-rising flour
• Pinch salt

Preheat oven to 350 degrees. Drop the peaches into a saucepan of boiling water for 15 to 30 seconds. Remove with a skimmer and rinse under cold running water. Rub off the skins and slice the peaches about 1/4 inch thick. There should be about 3 cups. Place a 10-inch cast-iron skillet over medium heat. Add the butter, honey, cinnamon and 1/4 cup of the sugar. Stir as the butter and sugar melt. Continue cooking, stirring occasionally, until the syrup boils and thickens slightly, 2 to 3 minutes. Remove from the heat. Carefully arrange the peach slices on top of the warm caramel in a decorative pattern, working from the outer edge to the center; set aside.

To make the cake batter, place the cream and vanilla in a mixing bowl and whip on medium-high speed until soft peaks form. Gradually beat in the remaining 1 cup sugar in a steady stream and continue mixing until soft; do not overmix. Add the eggs and beat until soft peaks form again. Sift the flour and salt over the top of the batter and fold in until evenly mixed. Gently pour the batter over the peaches in the skillet, spreading it evenly. Place the skillet in the oven with a baking sheet placed on the shelf below to catch any drips. Bake for about 40 minutes, until a toothpick or cake tester inserted in the center comes out clean. Let the cake stand for 5 to 10 minutes. Place a heatproof serving dish on top and carefully invert so the cake drops straight down over the center of the plate. To serve, use a serrated knife to cut through the peaches and cake. Add a scoop of ice cream if desired.

Have a great week and, until next time, happy cooking.