Honey Recipes

Contributed by
Members of the Chatham County Beekeepers' Association
from the annual Cooking with Honey Contest

Hints for Cooking with Honey

• For best results use recipes developed for using honey.
  
  
• When you substitute honey for granulated sugar in a recipe:
  
  
1. Substitute honey for up to ½ of the sugar. With experimentation, honey can be substituted for all the sugar in some recipes
   
   
2. Reduce the amount of liquid in the recipe by ¼ cup for each cup of honey used in baked goods.
   
   
3. In baked goods, add ½ teaspoon baking soda for each cup of honey used. Reduce oven temperature by 25° F to prevent over-browning.
   
   
• For easy removal, measure honey in a cup you used for measuring oil or butter.
  
  
• Store honey at room temperature.  If honey crystallizes, remove the lid and place in a jar of warm water until crystals dissolve OR microwave one cup in a safe container at high for 2-3 minutes.  Do not boil or scorch.
  
  
• Honey is easy to substitute in many recipes that use other liquid sweeteners – example molasses, maple syrup.
  

Visit the The National Honey Board website for more recipes using honey.                               

Jim’s Famous Honey, Oatmeal, and Raisin Cookies

• 1 cup (2 sticks) butter softened
• 1 cup brown sugar, firmly packed
• ½ cup local honey
• 2 eggs
• 1 teaspoon vanilla
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 cups Quaker Oats oatmeal
• 1 cup raisins

Preheat oven to 350° F.  

Combine flour, baking soda, cinnamon and salt. Mix well and set aside.

In a separate bowl, cream together butter, sugar and honey. Add eggs and vanilla to butter/sugar mixture and beat well.

Combine the flour mixture slowly into the butter/sugar mixture. Stir in the oatmeal and raisins until well mixed.

Drop by rounded tablespoonfuls onto a greased cookie sheet. Bake 10–12 minutes or until golden brown. Cool for 1 minute and remove from cookie sheet to a wire rack. Makes about 4 dozen cookies.

Jerry’s Apple Pie

• Pastry for a 2 crust pie
• 6 cups thinly sliced apples
• ½ cup local honey
• ¼ cup sugar
• 2 tablespoons flour
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 tablespoon lemon juice

Mix apples with remaining ingredients and pour into pie crust.  Fit top crust.

Bake 40–45 minutes at 425° F.

Blueberry Muffins

• ¼ cup butter softened
• ¼ cup local honey
• ¼ cup sugar
• 1 egg
• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup milk
• 1 cup blueberries

Preheat oven to 375° F. Grease muffin tin.

Cream butter, honey, sugar. Add egg and mix well. Add sifted dry ingredients and mix into the butter sugar mixture along with the milk. Fold in the blueberries gently to avoid breaking them. Divide into muffin tin.

Bake 20 minutes. Gently remove muffins from the tin and enjoy warm.

From: My Favorite Honey Recipes compiled by Mrs. Walter T. (Ida) Kelly.

Honey Crumb Cake

• 1 ½  cups whole wheat flour
• 1 ½  cups plain unbleached flour
• 1 cup sugar
• 1 cup (2 sticks) unsalted butter
• 1 cup local honey
• 2 large eggs
• 1 cup hot water
• 1 teaspoon baking soda

Preheat oven to 350° F.  Grease and flour 9 x 13 pan.

In large bowl, mix together flour and sugar.  Cut in butter till mixture is crumbly. Remove and save 1 cup.

To the remaining crumb mixture, add honey, eggs, hot water and baking soda.  Beat until smooth.

Pour batter into the prepared pan. Sprinkle the saved crumbs evenly over the top.

Bake for 35–40 minutes depending on your oven until cake tester comes out clean. Remove from oven and cool to lukewarm before serving. Yield 1 cake, 24 servings.

Idea from King Arthur Flour (Molasses Crumb Cake).

Suzanne’s Honey Holiday Cookies

• 1 cup butter or margarine
• 1 cup local honey
• 1 cup sugar
• 1 egg
• 3 cups flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• ½ teaspoon vanilla
• 1 ½ cups coarsely chopped nuts

Cream the butter/margarine. Beat in honey and sugar.  Beat in egg.  Mix in flour, baking powder and ginger. Stir in vanilla and lastly, stir in the nuts.

Drop by teaspoonfuls onto greased baking sheet. Bake at 375° F for 12-15 minutes.

Honey Garlic Vinaigrette

• 1 cup olive oil
• 6 tablespoons red wine vinegar
• 3 tablespoons local honey
• 2 large cloves garlic, finely chopped
• Salt and pepper to taste

Combine all in a jar and shake well!

Peggy’s Golden Cauliflower Salad

• 1 large head of cauliflower, broken into small pieces
• ½ cup Vidalia onion, chopped
• ½ cup golden raisins
• ½ cup sunflower seeds, roasted or raw (optional)

Dressing:

• ¾ cup mayonnaise
  
• ¼ cup local honey
• 5 teaspoons apple cider vinegar

Mix cauliflower, onion and raisins together in large bowl.  Pour in dressing and mix well.  Refrigerate until serving time. Add sunflower seeds just before serving.

Martha’s Honey Chicken Salad

• 2 cups cooked chicken cut into bit sized pieces (to cook chicken boil with bay leaf, thyme and marjoram)
• 1 cup pecans (whole halves or broken into nice pieces)
• 2 cups grapes, halved
• 1 cup celery, sliced

Toss all ingredients together with dressing of 1 cup +/- mayonnaise mixed with 1/3 cup local honey. Salt to taste.

Honey Stir Fry

• 1 pound pork, beef or chicken cut into thin strips
• 2 tablespoons vegetable oil

Mix together and set aside:

• ¾ cup orange juice
• 1/3 cup local honey
• 3 tablespoons soy sauce
• ¼ teaspoon ground ginger
• 1 tablespoon cornstarch

Slice:

• 2 large carrots
• 2 stalks celery

Heat 2 tablespoons of vegetable oil in a skillet or wok.  Stir fry meat about 3 minutes and remove from pan. Add vegetables and cook about 3 minutes.

Combine meat and vegetables in the pan and add liquid ingredients and cook until sauce is thick. Serve over rice.

Return to Chatham Beekeepers Home Page.

This page last updated September 5, 2011.

URL: www.growingsmallfarms.org

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