PUMPKIN HONEY BREAD
1 c. honey
½ c. butter or margarine, softened
1 can (16-oz.) solid-pack pumpkin
4 eggs
4 c. flour
4 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
In large bowl, cream honey with butter until light and fluffy. Stir  in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9x5x3-inch loaf pans. Bake at 350°F. for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.
HONEY BRINED, CREOLE-MUSTARD GLAZED PORK CHOPS
Brine and Salt
¾ c. salt, kosher
½ c. honey, wildflower or clover
1 c. water, hot
3 c. water, cold
4 each 12-14 oz. pork chops, bone-in, double cut
Creole-Mustard Glaze
¼ c. Creole mustard
¼ c. honey, wildflo...