|Recipes with Honey
|Honey Storage: Store honey on your kitchen
counter or in your pantry. Storing honey in the
refrigerator accelerates crystalization - the natural
process by which liquid honey becomes solid. If
honey crystalizes, remove the lid and place container
in warm water. Or microwave 1 cup of honey in a
microwave-safe container for 2-3 minutes or until the
crystals dissolve; stir every 30 seconds.
Cook baby carrots by steaming 10-15 minutes or by placing in
boiling water for 20 minutes (until tender). Drain and let stand
a few minutes to dry. Meanwhile, melt 3-4 tablespoons of
butter in a small frying pan over medium heat. Add 1/4 cup of
honey and blend well. Add carrots and cook slowly, stirring
occasionally, until well glazed.
This recipe works well for tiny onions too.
|Honey adds a flavor rare to everything that you prepare
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|Honey Substitution: You can substitute honey for equal
amounts of sugar in most recipes. In baked goods, substitute
honey for up to half of the sugar and make the following
* Reduce the amount of liquid in the recipe by 1/4 cup for
each cup of honey used
* Add 1/2 teaspoon baking soda for each cup of honey used
* Reduce the oven temperature by 25'F
Note: Honey should not be fed to infants less than one
year of age. Honey is a safe and wholesome food for
older children and adults.
|Honey Bee Cookies Preheat oven to 375’
1/2 c. butter, softened 1 1/2 c. Gold Medal all-purpose flour
1/2 c. packed brown sugar 1/2 tsp. baking soda
1/2 c. honey 1/2 tsp. salt
1 egg 1/2 tsp. ground cinnamon
1. Beat butter, brown sugar, honey and egg in a medium bowl on
medium speed, scraping bowl constantly, until smooth.
2. Mix dry ingredients well in another bowl, then add to butter
mixture. Blend well.
3. Drop the dough by teaspoonfuls onto an ungreased cookie
4. Bake until set and light brown around edges (surfaces of
cookies will appear shiny), about 10 minutes. Let stand 3 to 5
minutes before removing from cookie sheet, then remove from
cookie sheet with metal spatula onto a wire rack. Makes 24
|Honey Oatmeal Cookies from Cooks.com
1/2 cup shortening
1/2 cup sugar
1/2 cup honey
1 egg, beaten
1 cup quick cooking oats
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. vanilla
1/2 cup walnuts or pecans, chopped
1 cup shredded coconut
Cream shortening and sugar. Add honey and egg. Add
oats and dry ingredients. Add vanilla, chopped nuts, and
Drop by teaspoonfuls onto parchment paper lined cookie
sheets (or spray with non-stick spray).
Bake at 375°F for 10-14 minutes or until lightly golden on
edges and set
1/3 cup sugar
1/3 cup shortening
2/3 cup honey
1 tsp vanilla
2 3/4 cups flour
1 tsp soda
1 tsp salt
Sprinkles/candy for decorating (Red Hots, raisins, chocolate
1. Preheat oven to 375°.
2. Mix sugar, shortening, honey, egg, and vanilla in a bowl.
3. Stir flour, soda, and salt together in another bowl; add to
4. Chill for one hour.
5. Roll out to 1/4″ thickness on VERY well-floured board
with VERY well-floured rolling-pin. Because of the honey,
the dough is (you guessed it…) VERY sticky. It’s easier to
work with when chilled, so if it warms up, put it back in the
fridge for 15-20 minutes, or else roll it out and cut into
different shapes quickly.
6. Place on well-greased cookie sheet and decorate with
7. Bake 8-10 minutes, or until lightly browned. (Edges may be
darker, and centers may still be somewhat soft. These taste
fine crunchy, but try not to over-bake!)
8. Cool on wire racks and store in air-tight container.
|Honey Carrot Snacking Cake Preheat oven to 350’
½ c butter or margarine, soft 1 c all purpose flour
1 c honey 1 c whole wheat flour
2 eggs 2 tsp baking powder
2 c finely grated carrots 1 ½ tsp ground cinnamon
½ c golden raisins 1 tsp baking soda
1/3 c chopped nuts (optional) ½ tsp salt
¼ c orange juice ½ tsp ground ginger
2 tsp vanilla ¼ tsp ground nutmeg
Grease a 13x9x2-inch pan.
In large bowl, cream butter in large bowl, gradually beat in honey until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine carrots, raisins, nuts, orange juice, and vanilla in one bowl.
Combine dry ingredients in a another bowl.
Gradually add the dry ingredients alternately with the carrot mixture to the creamed
mixture, beginning and ending with dry ingredients.
Pour into greased pan and bake 35-45 minutes or until wooden toothpick inserted near
center comes out clean.
|Honey Flan Preheat oven to 325’
3 eggs, beaten 1 tsp vanilla
1 ½ c 2% milk ¼ tsp ground cinnamon
½ c honey, divided
Combine eggs, milk, ¼ c honey, and vanilla. Bet until mixed but not foamy.
Combine remaining honey and cinnamon in small bowl, mix well.
Place 4 6-ounce custard cups in an 8-inch square baking dish and spoon 1 Tbs honey
cinnamon mixture into each cup.
Divide egg mixture into cups.
Place baking pan on middle rack of oven, pour boiling water into baking dish around custard
cups to 1-inch depth. Bake 30-45 minutes or until knife inserted into center comes out clean.
Serve warm or cold. Loosen edges of custards with spatula or knife and invert onto dessert
|Honey Almond Biscotti Preheat oven to 350’
½ c butter or margarine ½ tsp salt
¼ c honey ½ tsp baking powder
2 eggs ¼ tsp baking soda
1 tsp vanilla 1 c dried cranberries or candied cherries
3 ½ c all purpose flour ¾ c slivered almonds
2 tsp ground cinnamon
2 tsp anise seeds
Grease a baking sheet.
Cream butter in large bowl with electric mixer, beat in honey, eggs, and vanilla.
Combine flour, cinnamon, anise, salt, baking powder and soda in small bowl and mix well.
Stir dry ingredients into butter mixture. Stir in berries and nuts.
Shape dough into two 10x3x1 inch logs on greased baking sheet, bake in 350’ oven for 20 minutes until
lightly browned and remove from oven.
Remove logs to cutting board and reduce oven temperature to 300’. Cut logs into ½ inch strips and
replace on baking sheet. Bake about 20 minutes more until crisp. Cool completely on wire racks.