Honey Gingerbread (makes 2 loaves)

Preheat oven to 350°F. Grease two 8-1/2 x 4-1/2-inch loaf pans. In a bowl, cream together butter and 1/2 cup honey. Mix in egg. In a medium bowl, blend together flour, ginger, baking soda and cinnamon. In a small bowl, blend remaining 1 cup honey with boiling water. With mixer running, add 1/3 dry mixture to creamed butter mixture. When dry mixture is incorporated completely, add 1/3 liquid mixture. Continue adding ingredients in batches, alternating the dry and liquid. Turn batter into prepared pans, dividing equally. Bake until a toothpick inserted into center comes out clean, 40 to 50 minutes.

Creamy Chocolate Honey Decadence (makes 3 cups)

Melt all ingredients together in the top of a double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly. Transfer to decorative bowls and cover with plastic wrap. Store in the refrigerator, tightly covered, for up to 1 month.

Variation: After removing from heat, stir in 2 to 3 tablespoons of your favorite liqueur. Try Grand Marnier, Amaretto or Chambord.

Suggestions: Spread onto shortbread or biscuits, heat and drizzle over ice cream or serve with fresh fruit.

Holiday Honey Caramels (makes 30 caramels)

Line bottom and sides of 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250°F to 255°F, about 45 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store, tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled.

Suggestions: Drop one into a cup of hot coffee or tea or enjoy this delicious treat on its own.

Old Fashioned Fudge (makes 32 squares)

Butter a 9x5-inch pan. In a 2-quart saucepan, mix honey, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly until chocolate is melted and honey dissolved. Continue cooking, stirring frequently until mix reaches 236°F on candy thermometer or at soft ball stage. Remove from heat; add butter, cool to 120°F without stirring (bottom of pan will be lukewarm). Add vanilla and beat vigorously until candy is thick and loses its gloss (will hold shape when dropped from spoon). Add nuts quickly and spread evenly in pan. When firm cut into squares. Serving size 2 squares.

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