Everybody knows how good honey is on things – fresh-baked homemade biscuits or toasted English muffins. Hot rolls. Popovers. And what about crumpets? They were just born to be slathered with butter and smothered with honey.

And let’s not forget what seemed to me (watching from the sidelines) to be a popular breakfast offering in Turkey – a bowl of smooth, creamy yogurt drizzled with honey.

But, of course, honey is also delicious in things. So, since September is the peak harvest time for honey, it makes sense to recognize – right this very minute – the services and bounty provided by bees, those hardworking, industrious little pollinating honeymaking machines.

So then, thanks to an interesting computer whatchamacallit thingamajig celebrating National Honey Month (that somebody special shared with the Forum), we have two new recipes to try.

Before we get to the eat part of the program, though, the little disc also offered the information that, since honey acts as a moisturizer, it’s good for our four-footed best buddies. Just add some honey to your dog’s shampoo to give his or her coat extra shine and softness.

Now for:

Fruit and honey punch

2cups apple cider

2cups cranberry juice

1/4cup honey

1cinnamon stick

4slices lemon

4whole cloves

In saucepan, combine cider, cranberry juice, honey, cinnamon stick, lemon slices and cloves; heat only until mixture boils. Pour into serving glasses or mugs and serve immediately. Makes 8 servings.

Note: One to 2 cups of dry red wine can be added. Also, honey should not be fed to infants under 1 year of age.

Red-skin potato salad with honey dill dressing

1 1/2pounds small red new potatoes

Salted water

4strips bacon

1medium onion, diced

6tablespoons honey

6tablespoons cider vinegar

1/2teaspoon cornstarch

1/2teaspoon water

2tablespoons chopped fresh dill or 1 tablespoon dried dill

1bunch watercress, washed and chopped

In large pot, boil whole potatoes in salted water until tender but firm.

Drain and cool. While potatoes are cooling, saute bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings and cook until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to boiling. Blend cornstarch with water; stir into honey mixture and cook until mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into vinegar mixture. Cut cooled potatoes in half, leaving skins on. In large bowl, combine potatoes and watercress. Pour dressing over salad and toss gently. Serve immediately.

Makes 6 servings.

Note: Honey should not be fed to infants under 1 year of age.

The next Forum will appear in Friday’s Time Out section.