Recipes with Honey
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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
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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.
Updated March 2012
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.
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
plates.
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.