CCBA Honey Recipes

Contributed by Members of the CCBA from our annual Cooking with Honey Contests over the years

• For best results use recipes developed for using honey.
• To liquefy honey that has crystallized try these two methods:
  • remove the lid and place in a jar of warm water until crystals dissolve OR
  • microwave in a safe container at high for 2-3 minutes.

Hints for Substituting Honey for Granulated Sugar:

1. Substitute honey for up to ½ of the sugar.
2. With experimentation, honey can be substituted for all the sugar in some recipes.
3. Reduce the amount of liquid in the recipe by ¼ cup per cup of honey in baked goods.
4. In baked goods, add ½ teaspoon baking soda for each cup of honey used.
5. Reduce oven temperature by 25° F to prevent over-browning.
6. For easy removal, measure honey in a cup you used for measuring oil or butter.
7. Store honey at room temperature.
8. Do not boil or scorch.
9. Honey is easy to substitute in many recipes that use other liquid sweeteners.

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

DESSERTS

Honey Ginger Cookies

• ¾ cup granulated sugar
• ¾ cup butter
• 1 egg
• ¼ cup honey
• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. – 1 ½ tsp. ground ginger
• ½ tsp. ground cloves
• ¼ cup honey

1. Cream butter, sugar and honey.
2. Beat in egg.
3. Combine flour, salt, baking soda and spices.
4. Stir to distribute ingredients.
5. Gradually add to wet ingredients and mix well.
6. Form dough into about one half inch size balls and roll in granulated sugar.
7. Bake on an ungreased baking sheet.
8. One half inch dough balls will make 3+/_ dozen.
9. Bake about 9 minutes in a 325 degree oven.
10. Test to make sure they are done. Depending on the type of your oven, cooking time will vary greatly. Watch carefully. Can made dough balls smaller. Cooking time will be a little bit shorter. Keep a careful watch.
11. Gently remove cookies to a cooling rack.

Honey Oatmeal Cookies

Makes 20 large cookies. Set oven at 350 F. Bake 10 – 11 minutes.

• 1 ½ sticks of sweet butter
• 1/3 cup honey
• 1 cup dark brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 ½ tbsp. water
• 1 2/3 cups flour
• 2 cups quick cooking oats
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp baking soda

1. Cream butter, sugar and honey; then add egg and vanilla
2. Sift flour, soda and cinnamon and add to butter mixture
3. Add water and oats last.
4. Form balls of dough and flatten them on the baking sheet before baking.
5. Cool on a wire rack.

Honey Lemon Cupcakes with Honey Cream Cheese Frosting

• ½ cup unsalted butter, softened
• ½ cup milk
• ¾ cup sugar
• ¼ cup honey
• 2 eggs
• 1 tbsp. lemon juice
• 1 ½ cups flour
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tbsp lemon zest
• 1 tsp salt

1. Preheat oven to 350 F.
2. Line muffin tins with baking cups.
3. Cream butter and sugar then add eggs one at a time
4. Mix dry ingredients together.
5. Combine wet ingredients and zest in another bowl.
6. Add half of flour mixture to butter mixture and beat until just combined.
7. Add the milk mixture and then the remainder of the flour mixture and mix until just combined.
8. Fill the muffin baking cups 2/3 full.
9. Bake 18 – 20 minutes until done.
10. When cupcakes are cool, frost with:

FROSTING

• 1 (8 ounce) package of cream cheese at room temperature
• ¼ cup unsalted butter at room temperature
• 1/3 cup honey
• 3-4 cups powdered sugar
• Using electric mixer beat cream cheese, butter and honey until fluffy.
• Gradually add powdered sugar until your reach desired consistency.

Honey Cinnamon Rolls with Honey Icing

Dissolve 2 Tbsp. of yeast in 2 cups of warm milk (100-105* F)

1. In a big bowl beat to combine:
   • 1/2 cup sugar
   • 4 cups all purpose flour
   • 1/2 cup melted butter
   • 1 tsp salt 2 eggs
2. Add milk mixture and begin adding 4 cups of flour a little at a time until dough can be kneaded into a smooth dough.
3. Put into a bowl, cover and let rise until double in size.
4. Turn dough out onto a lightly floured surface and use a rolling pin make into a 21 x 16 inch rectangle about ¼ inch thick.
5. Preheat oven to 400*F.
6. Prepare filling:
   • ½ cup brown sugar
   • ¼ cup butter (softened)
   • 2 Tbsp. cinnamon (per half)
   • ½ cup honey

Spread butter over surface of dough. Sprinkle brown sugar and cinnamon over buttered surface and drizzle with honey. Roll dough into a tight roll and cut into ½ inch slices and place on a greased cookie sheet. Cover and set aside until doubled in size (15-30 minutes). Bake 10-15 minutes until lightly brown on top.

ICING:

• 5 cups powdered sugar
• ¼ cup milk
• ½ cup honey

Mix with a mixer. If too runny, add more sugar: if too thick, add more milk.

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

1. Preheat oven to 350° F.
2. Combine flour, baking soda, cinnamon and salt. Mix well and set aside.
3. In a separate bowl, cream together butter, sugar and honey.
4. Add eggs and vanilla to butter/sugar mixture and beat well.
5. Combine the flour mixture slowly into the butter/sugar mixture.
6. Stir in the oatmeal and raisins until well mixed.
7. Drop by rounded tablespoonfuls onto a greased cookie sheet.
8. 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.

Honey Fudge

• 1 cup salted butter, softened
• ½ cup cocoa powder
• ½ cup honey
• 1 tablespoon vanilla
• 1/3 cup walnuts
• Pinch of salt

1. Line small glass 4 x 8 container with parchment paper.
2. Combine softened butter, honey, cocoa powder, vanilla and salt in a mixing bowl.
3. Whip the ingredients until smooth and well blended.
4. Mix in the walnuts and pour mixture into the glass container.
5. Mark lines for cutting the fudge later.
6. Place container of fudge in the refrigerator until hardened.
7. Slice the fudge and return to the refrigerator until ready to serve.

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

1. Mix apples with remaining ingredients and pour into pie crust.
2. Fit top crust.
3. Bake 40–45 minutes at 425° F.

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

1. Preheat oven to 350° F.  Grease and flour 9 x 13 pan.
2. In large bowl, mix together flour and sugar.
3. Cut in butter till mixture is crumbly.
4. Remove and set aside 1 cup of the crumb mixture.
5. To the remaining crumb mixture, add honey, eggs, hot water and baking soda.
6. Beat until smooth.
7. Pour batter into the prepared pan.
8. Sprinkle the saved crumbs evenly over the top.
9. Bake for 35–40 minutes, depending on your oven, until cake tester comes out clean.
10. Remove from oven and cool to lukewarm before serving.
11. 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

1. Cream the butter/margarine.
2. Beat in honey and sugar.
3. Beat in egg.
4. Mix in flour, baking powder and ginger.
5. Stir in vanilla and lastly, stir in the nuts.
6. Drop by teaspoonfuls onto greased baking sheet.
7. Bake at 375° F for 12-15 minutes.

BREADS

Honey Whole Wheat Bread

• 3 cups whole wheat flour + I cup additional
• ½ cup nonfat dry milk
• 1 TBSP salt
• 2 pkgs yeast

1. Combine all in large mixer bowl
2. 3 cups water warmed combined with ½ cup honey 2 TBSP vegetable oil or butter
3. Pour warm liquids over dry ingredients
4. Blend at low speed for 1 minute; medium speed for 2 minutes
5. Stir in by hand the additional 1 cup whole wheat flour
6. Add 4 – 4 1/2 cups good all purpose unbleached flour a little at a time by hand
7. Knead for about 5 minutes
8. Let rise for 45 – 60 minutes until light and doubled
9. Punch dough down and divide into 2 pieces
10. Pat out each piece and shape in jelly roll fashion ; place each in a greased loaf pan
11. Cover and let rise 30 – 45 minutes until light and doubled
12. Bake at 375 degrees for 40 – 45 minutes
13. Turn out and let cool on wire rack

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

1. Preheat oven to 375° F.
2. Grease muffin tin.
3. Cream butter, honey, sugar.
4. Add egg and mix well.
5. Add sifted dry ingredients and mix into the butter sugar mixture along with the milk.
6. Fold in the blueberries gently to avoid breaking them.
7. Divide into muffin tin.
8. Bake 20 minutes.
9. Gently remove muffins from the tin and enjoy warm.

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

Lewis Family Cornbread

Double this recipe for a 9×13 pan.

• 3/4 cup freshly milled whole wheat flour
• 3/4 cup freshly milled cornmeal
• 3/4 teaspoon salt
• 2 ½ teaspoons baking powder
• 3/4 cup milk
• 1/2 cup honey
• 1 egg
• 2-3 tablespoons melted butter

1. Combine the dry ingredients.
2. Add milk, honey, egg and melted butter. Mix well.
3. Bake in a 10 inch greased pan in a preheated oven at 425 degrees for 25 minutes.

( I pull mine out after baking for 10 minutes and drizzle honey all over the top…..I am pretty generous with the honey! I then put it back in for the remaining 15 minutes to finish baking.) This recipe can be used as cornbread squares with a meal or it can be crumbled and used as you would rice or corn chips with chili over top, or just as a sweet side dish.

SALADS/ DRESSINGS & VEGETABLES

Honey Carrots

• 2 quarts sliced carrots (cooked or canned)
• 4 Tbsp. melted butter
• 5 Tbsp. honey
• 1 Tsp. garlic salt
• 1/2 Tsp. pepper

1. Stir melted butter, honey, garlic salt and pepper.
2. Mix with the carrots and place in crock pot on low for 2-3 hours.

Honey Butter – and variations

• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/4 cup honey

Combine butter and honey in a bowl and beat with wooden spoon or mixer until smooth and creamy.

Variations

1. Add 1/4 cup pecan that have been lightly toasted
2. Add 1/2 teaspoon finely grated lemon zest
3. Add a dash of ground cinnamon and a dash of ground nutmeg

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!

Honey Mustard Salad Dressing

• 3 tablespoons honey
• 2 tablespoons Dijon stone ground mustard with herbs
• 1/4 cup chocolate balsamic vinegar
• ½ cup extra virgin olive oil
• Pinch of salt
• Pinch of pepper

Combine all ingredients in salad dressing bottle and chill until ready to serve. Shake container before serving to mix ingredients.

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

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

Martha’s Honey Chicken Salad

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

1. Mix 1 cup +/- mayonnaise mixed with 1/3 cup local honey.
2. Toss all ingredients together with honey/mayonnaise mixture.
3. Salt to taste.

MAIN DISHES

Honey/ Lemon Salmon

• 4 salmon filets (about 4oz each)
• 6 Tbsp. honey
• 3 Tbsp. lemon juice
• Garlic salt and course black pepper

1. Grease a 9x13x2 inch baking pan. Line with parchment paper.
2. Place salmon, skin-side down on the parchment paper.
3. Combine the honey and lemon juice stirring until well blended. Sprinkle filets with salt and pepper and then spoon the honey lemon juice mixture over the filets.
4. Cover with foil.
5. Bake for 10 – 12 minutes or until fish flakes easily with a fork. Serves 4.

Rhubarbecue Ribs or Chicken

• 1-1/2 teaspoons salt
• 1-1/2 teaspoons paprika
• 1 teaspoon coarsely ground pepper
• 3 to 4 pounds boneless country-style pork ribs or chicken
• SAUCE:
• 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
• 2 cups fresh strawberries, halved
• 2 to 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 cup packed brown sugar
• 3/4 cup ketchup
• 1/2 cup red wine vinegar
• 1/2 cup bourbon
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper

1. Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended.
3. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan.
4. Add onion to same pan; cook and stir 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake 2 hours or until ribs are tender. Bake, uncovered, 30-35 minutes or until sauce is slightly thickened.Yield: 8 servings.

Drunken Pig

• 4 Pork loin chops ½ inch thick
• Pineapple mead
• 1 Jalapeno pepper sliced
• Honey
• 1 cup bread crumbs
• 1/3 cup hazelnuts crushed
• 1/3 cup walnuts crushed
• Salted butter

1. Marinate pork chops overnight in mixture of mead and Jalapeno pepper slices. Discard marinade.
2. Mix together the bread crumbs, hazelnuts and walnuts
3. Dip pork chops in honey and roll in the crumb and nut mixture
4. Fry the pork chops in salted butter

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

1. Heat 2 tablespoons of vegetable oil in a skillet or wok.
2. Stir fry meat about 3 minutes and remove from pan.
3. Add vegetables and cook about 3 minutes.
4. Combine meat and vegetables in the pan.
5. Add liquid ingredients and cook until sauce is thick.
6. Serve over rice.

BEVERAGES

Chocolate Mint Tea

• 1/2cup of dried chocolate mint tea leaves
• 1 quart of hot water
• 3/4 to 1 cup honey

1. Heat water in microwave.
2. Put crushed tea leaves in a French press.
3. Add hot water. Let steep 15 minutes.
4. Strain hot liquid from tea leaves into a 3 quart pitcher.
5. Add ¾ cup honey and stir to dissolve.
6. Add 1 – 1 ½ quarts of cold water.

Pretzel Bones

• 1/4 cup honey
• 2-1/2 tablespoons butter
• 2 tablespoons chili powder
• 1 tablespoon onion powder
• 1 package (15 ounces) pretzel sticks

1. In a Dutch oven, melt honey and butter; stir in chili powder and onion powder.
2. Add pretzels; toss to coat.
3. Spread in a single layer in 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
4. Bake at 300° for 5 minutes, stirring once.
5. Cool in pans on wire racks.
6. Store in an airtight container.Yield: 12 cups.

Kale, Fennel and Apple Salad with Honey – Cinnamon DressingDressing

• 3 tablespoons Olive oil
• 2 tablespoons Honey
• 2 tablespoons Cider vinegar
• 1 teaspoon Fresh garlic, chopped
• ¼ teaspoon
• Ground cinnamon

<5>Salad

• Fennel, julienne (1/8” x 1/8” x 1”)
• ½ cup Apple, julienne
• ½ cup Carrots, julienne
• ¼ cup Red onion, julienne
• 1 cup Kale, finely chopped
• To make dressing, combine olive oil, honey, vinegar, garlic and cinnamon. Blend or shake until smooth.
• To make salad, combine fennel, apple, carrots, onions and kale in a large bowl.
• Add dressing to the vegetables and fruit. Mix well.
• Chill and serve.