| 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. |
| Glazed Carrots 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 |
| Check out this website for recipes, you can search for a recipe or sign up for a newsletter: http://www.honey.com/nhb/recipes/ |
| 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 adjustments: * 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. |
Cracked Wheat Bread - 2lb. loaf (this recipe
works in bread makers too!)
1 1/2 cup lukewarm water
1/4 cup honey (the darker the better)
1 tablespoon dark molasses
1 1/2 pkg dry yeast (or 3 1/2 teaspoons)
1/4 teaspoon salt
2 tablespoons vegetable oil
2 cups whole wheat flour
2 cups bread flour
1/2 cup cracked wheat (look in the natural food
section of your store)
2 tablespoon of whole flax seed (optional)
Now you can either follow the directions for loading
your bread maker (use the whole wheat and medium
brown settings for best results) or make it yourself.
1. Mix warm water, honey, molasses, and yeast
together and let stand for 5 minutes.
2. Stir in oil, salt, flour, cracked wheat, and flax
seed and mix well.
3. Turn dough out onto floured surface and knead
until smooth and satiny - about 10 minutes.
4. Cover and let rise in warm place (on top of a
heating pad on lowest setting works great) until
double in bulk, about 1 1/2 hours.
5. Punch down, fold and turn so smooth side is up
and let rise again for about 45 minutes.
6. Punch down and shape into loaf. Put in greased
bread pan and let rise until doubled in bulk - 20-30
minutes. Preheat your oven now to 350'F.
7. Bake loaf 50 minutes, remove from oven and pan
and cool on rack. Don't cut it for about 15 minutes.
This makes one large loaf - 2 lb for a bread machine.
works in bread makers too!)
1 1/2 cup lukewarm water
1/4 cup honey (the darker the better)
1 tablespoon dark molasses
1 1/2 pkg dry yeast (or 3 1/2 teaspoons)
1/4 teaspoon salt
2 tablespoons vegetable oil
2 cups whole wheat flour
2 cups bread flour
1/2 cup cracked wheat (look in the natural food
section of your store)
2 tablespoon of whole flax seed (optional)
Now you can either follow the directions for loading
your bread maker (use the whole wheat and medium
brown settings for best results) or make it yourself.
1. Mix warm water, honey, molasses, and yeast
together and let stand for 5 minutes.
2. Stir in oil, salt, flour, cracked wheat, and flax
seed and mix well.
3. Turn dough out onto floured surface and knead
until smooth and satiny - about 10 minutes.
4. Cover and let rise in warm place (on top of a
heating pad on lowest setting works great) until
double in bulk, about 1 1/2 hours.
5. Punch down, fold and turn so smooth side is up
and let rise again for about 45 minutes.
6. Punch down and shape into loaf. Put in greased
bread pan and let rise until doubled in bulk - 20-30
minutes. Preheat your oven now to 350'F.
7. Bake loaf 50 minutes, remove from oven and pan
and cool on rack. Don't cut it for about 15 minutes.
This makes one large loaf - 2 lb for a bread machine.
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Updated Feb 2011
| 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 sheet. 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 cookies. |
| 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 coconut. 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 |
| Honey Cookies 1/3 cup sugar 1/3 cup shortening 2/3 cup honey 1 egg 1 tsp vanilla 2 3/4 cups flour 1 tsp soda 1 tsp salt Sprinkles/candy for decorating (Red Hots, raisins, chocolate chips, etc.) 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 wet mixture. 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 candy/sprinkles. 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. |
