Directions:
Preheat oven 350 degrees F.  Cut top and bottom crusts from bread, leaving a 2-inch round with crusts on sides.  Combine honey and lemon juice and set aside.

In a large sauce pan melt butter and add heavy cream.  Stir to combine.  Place the bread round in the cream mixture with cut end down and let soak half the cream mixture.  Flip bread to let other end soak up the rest of the mixture.  Transfer bread to baking pan.

Place in oven until lightly toasted, about 15 minutes.  Spread honey mixture on top of hot bread followed by the creme fraiche.  Let stand 10 minutes.  Return to oven and bake until brown and golden, about 12 minutes.  Serve warm with fresh berries.

Directions:
Preheat oven 250 degrees F.  In a large bowl, whisk together eggs, milk, honey, sugar, orange liqueur, vanilla, orange zest and salt.  Slice bread in 3/4 inch slices. Pour egg mixture in a large shallow plate and soak a couple of slices of bread for 2 minutes on each side.

Heat 1 tbs. each of butter and oil in large saute pan over medium heat.  Take each slice of bread from mixture and dip one side in toasted almonds or pecans, and place in saute pan, nut side down.  While cooking each batch, add more bread to egg mixture to soak.  Cook for 2-3 minutes on each side, until browned.  Place cooked bread on a baking sheet to keep warm in oven.  Wipe the pan to clean with paper towel then add more butter and oil and fry remaining bread until all cooked.  Sprinkle with confectioners’ sugar and top with the strawberry jam (however much you like).

Directions:
Whisk honey, lime juice, soy sauce and pepper in small bowl.  Pour half the glaze over pork and cook at 425 degrees for 20-25 minutes, brushing the glaze halfway through cooking time.  Simmer remaining glaze until slightly reduced and serve with pork.

Directions:
Heat blueberries, honey and lemon juice over medium heat in small sauce pan.  Simmer until thickened and reduced by half.  Serve over vanilla bean ice cream or angel food cake.

Directions:
Mix hot water and lavender blossoms in bowl.  Let steep for 5 minutes.

Whisk in honey and strain in another bowl.

Add the honey syrup, gin and lemon juice into cocktail mixer with ice.  Strain into chilled martini glass and garnish with lemon.

Directions:
Preheat oven 35o degrees F.  Lightly coat 2 baking sheets with nonstick spray.  Place a perforated steaming basket in a large saucepan over 1 inch of boiling water.  Place walnuts in basket, cover and steam for 1 minute.

Mix the honey and sugar in bowl.  Add walnuts and toss well.  Spread the walnuts on baking sheet and bake, stirring once or twice for 10 minutes.

Immediately remove from oven and pour onto other prepared baking sheet.  Allow to cool completely.

Directions:
In a bowl, whip butter and honey with an electric mixer until light and fluffy.  Spread on toast or popovers.  Yum!

Directions:
In a large bowl, beat cream cheese, butter and sugar with an electric mixer until light and fluffy.  Add flour and salt on low speed until combined.  Do not overmix.

Divide dough into 3 portions; flatten each into a disk.  Roll each disk to an 1/8 inch thickness between sheets of parchment paper.  Stack dough on baking sheet and refrigerate 2o minutes.

Preheat oven 375 degrees, with racks in upper and lower thirds.  Mix egg yolk with 1/2 teaspoon of water.  Working with one dough sheet at a time, peel off parchment paper and save for baking.  With a 2 1/2 inch round cookie cutter, cut out cookies.  Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash.  Pinch dough in 4 corners to create square shaped cookie.  Sprinkle with sugar.

Arrange 2 inches apart on two parchment-lined baking sheets and refrigerate 20 minutes.

Bake until cookies are light and golden brown, about 15 minutes, rotating sheets halfway through.  Let cool completely on wire racks.

Directions:
Preheat oven 375 degrees

Place potatoes evenly in 13″ x 9″ baking pan. Place chicken on top.  Whisk remaining ingredients together in medium bowl.  Pour mixture evenly over chicken and potatoes.

Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.