It’s November, so let the baking commence with Bench’s Raw Honey & Lemon Glaze!! Here is a handy recipe to keep for your fall baking needs (or any time really!!)
Bench’s Raw Honey & Lemon Glaze
Yields 1/2 Cup
- 1/2 cup – honey
- 2 teaspoons – grated lemon peel
- 1/2 teaspoon – ground cinnamon
In small saucepan combine honey, grated lemon peel and ground cinnamon; heat until consistency is thin enough to brush over warm cake, doughnuts, French toast, muffins – anything that needs a quick and delicious glaze of sweetness!