Snacks Made With Honey!

Boil until hard ball that cracks. Pour into buttered pans, thin layers and pull when cool enough to handle.

Try substituting another flavoring, such as almond.

Combine honey, milk and butter in medium saucepan; mix well. Cook and stir until mixture comes to boil.

Reduce heat and cook over medium heat 8 to 10 minutes longer or until mixture thickens and turns to a caramel color.

Pour into sterilized gift jars. Keep refrigerated.

Combine all ingredients; mix well. Cover with waxed paper and microwave at HIGH (100%) 2 to 2 1/2 minutes; stir after one minute.

Pour into sterilized gift jars. Keep refrigerated.

Makes 2 1/2 cups.

Combine all ingredients and mix well. Pour into sterilized gift jars. Keep refrigerated.

Makes 3 cups.

Melt butter in pan over low heat. Add marshmallows and honey. Stir constantly Cook until marshmallows are melted and mixture is syrupy.

Turn off heat and stir until the cereal is well coated, Pour into a buttered pan and spread mixture evenly in pan. Cool. Cut into squares.

Boil sugar, honey and cream together until a little, dropped in cold water, forms a soft ball. Remove from heat and cool slightly. Beat until smooth and creamy. Add nut meats, and drop from spoon into patties on waxed or foil paper.

Makes about 36 patties.

Combine oats, nuts, and raisins in a large bowl, mix well and set aside.

Combine honey, butter, cinnamon, vanilla, and salt in a saucepan, bring mixture to a boil over high heat and boil one minute. Pour honey mixture over oat mixture, toss until well blended.

Spread on lightly greased cookie sheet. Bake at 350° for 20 minutes or until lightly browned. Stir every 5 minutes.

Cool. Crumble and store at room temperature in an air tight container up to 2 weeks.

Mix together all dry ingredients except dates. Combine honey, oil, water, and vanilla. Add mixture gradually to dry ingredients, stirring to coat grains and nuts evenly.

Preheat oven to 25O°. Bake in lightly greased baking pan for 1 hour to 1 hour and 30 minutes. Stir every 15 minutes until granola is dry, lightly browned and crisp.

Remove from oven, add dates.

Cool and store in an airtight container.

For variety, try one of these optional additions: 2 Tbls. sunflower OR sesame seeds, 1/2 cup raisins OR chopped dates OR diced prunes, OR 1 tsp. cinnamon.

Combine rolled oats, wheat germ, and coconut in a 10 x 15 pan, and mix well.

In a saucepan, slowly heat the honey, vegetable oil, brown sugar, salt and vanilla. Do not boil. Add to first mixture, and mix well. Add chopped nuts.

Bake at 300° for 25-30 minutes, stirring often. Granola should be lightly browned and crisp.

Store in an airtight container. Can serve as a breakfast cereal or over fruit for dessert.