RASPBERRY HONEY BUTTER

1 cup butter

1 cup honey

1/4 to 1/2 cup seedless raspberry preserves

Combine all ingredients into blender.  Blend until smooth.  Store in squeezable containers in the refrigerator.

CHERRY ALMOND GRANOLA

1 cup packed brown sugar

1/2 cup nonfat dry milk powder

1/2 cup honey

1/3 cup unsweetened apple juice concentrate

2 Tbsp. canola oil

1 Tbsp. almond extract

6 cups old-fashioned oats

1 1/2 cups dried cherries or cranberries

1 cup slivered almonds

Vanilla yogurt, optional

In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil.  Cook and stir over medium heat until the sugar is dissolved; stir in extract.

In a large bowl, combine the oats, cherries and almonds.  Drizzle with sugar mixture and mix well.

Spread in a thin layer in two 15 x 10 x 1 inch baking pans coated with nonstick cooking spray.  Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally.  Cool completely.  Serve with yogurt if desired.  Store in an airtight container.

*Add a little baking cocoa to the brown sugar for a flavor twist.

HONEY OATMEAL BREAD

BREAD MACHINE

1½ Pound Loaf                         1 Pound Loaf

8 oz. water (80-90ºF)                  5 1/2 oz. water

3 Tbsp. honey                            2 Tbsp. honey

2 1/4 cups bread flour                1 1/2 cups bread flour

1 cup oats, quick/regular           2/3 cup oats

1 1/2 Tbsp. dry milk                   1 Tbsp. dry milk

1 1/4 tsp. salt                             3/4 tsp. salt

1 1/2 Tbsp. butter/margarine     1 Tbsp. butter

2 tsp. active dry yeast or           1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast                 or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.  Program machine.

FRUIT SALSA

2 medium peaches                

1 medium nectarine

1 medium pear                       

1 pint strawberries

1/2 pint raspberries                  

1 tsp. honey

juice from 1/2 lime                   

2-3 mint leaves, finely chopped

Cut all fruit approximately the same size and toss with lime juice.   Mix together with honey and mint.

Can be made up to 3 days in advance.

PURPLE MONSTROSITY FRUIT SMOOTHIE

2 frozen bananas, skins removed and cut in chunks

1/2 cup frozen blueberries*

1 cup orange juice

1 Tbsp. honey (optional)

1 tsp. vanilla extract (optional)

Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

*Can put any frozen fruit in place of the blueberries

STRAWBERRY YOGURT SHAKE

2 cups low fat, plain yogurt

1 cup milk

½ cup honey

1½ cups frozen strawberries

¼ cup toasted wheat germ

¼ tsp. almond extract

dash salt

Blend all ingredients together in blender.