Honey Pecan Pie Recipe

         
           **crust**
      1 c  flour
    1/2 t  salt
    1/3 c  large apple
      2 T  ice water
           **filling**
      3 ea eggs
      1 c  honey
    1/4 t  salt
      1 t  vanilla
      1 T  butter,melted & cooked
      1 c  pecans,coarsely chopped

Crust:  Combine flour and salt.  Cut in lard until crumbly.  Add
water and stir with a fork until all flour is moistened and will hold
together.  Roll out dough, place in pie pan, and trim and flute edges.

Filling:  Beat eggs.  Beat in honey, vanilla, melted butter, and salt.
Add nuts.  Bake at 400 for the first 10 minutes, then reduce heat to
300 and bake for 20 minutes.  Reduce heat again to 250 and bake for 10
mintues (should be baked for a total of 35 to 40 minutes or until knife
inserted near center comes out clean).

Wisconsin State Fair

Honey Pineapple Carrot Salad
 
      Yield: 12 Servings
 
      1 cn crushed pineapple,(20
           -ounces)
      2 pk lemon gelatin,(3 ounces
           -each)
    1/4 c  honey
      2 T  lemon juice
      2 T  orange juice concentrate
           -undiluted
      1 c  carrots,Grated
    1/2 pt whipping cream (or 1-1/2
           -cups),Defrosted
           whipped topping,Frozen

Drain liquid from canned pineapple into measuring cup and add enough
water to make 1-1/2 cups liquid. Pour liquid into pan and bring to a
boil. Stir in gelatin until dissolved. Remove from heat and blend in
honey, lemon juice and orange juice concentrate. Pour into a medium
bowl and refrigerate until slightly thickened, 20 to 25 minutes. Whip
cream until soft peaks form. Blend pineapple, carrots and whipped cream
(or defrosted frozen whipped topping). Pour into a 9x9-inch pan and
refrigerate until firm.

Tip: Serve each portion on a lettuce leaf and if desired garnish with a
lemon slice and a teaspoon of shredded carrot.

National Honey Boards Beekeepers Favorite Recipe Contest Winner