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ABF Honey Recipe Collection

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Salads and Dressings






Blueberry Breakfast Bake

Editor's Note: Honey has been substituted for maple syrup in this recipe as it appears on the U.S. Highbush Blueberry Council Web site. 


1 loaf (14 ounces) sliced, firm textured white bread, crusts removed, divided

2 cups fresh or frozen blueberries, divided

4 ounces light cream cheese(from an 8-ounce package), cut in 1/4-inch cubes

8 eggs, beaten

1-1/2 cups lowfat milk

1/4 cup honey

1/4 cup melted butter


Preheat oven to 350°F. Remove crusts from bread; cut in 1-inch cubes (makes about 10 cups). Cut cream cheese in small cubes (makes about 1 cup). Grease 9-x-9-2-inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, honey and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares. Accompany with additional honey, if desired.


Oatmeal-Honey Waffles

Source: Southern Living  


1 cup uncooked regular oats

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, separated

1 1/2 cups 1% low-fat milk

4 tablespoons melted butter

2 tablespoons honey

Toppings: butter, maple syrup, honey


Preheat oven to 350°. Bake oats in a single layer in a shallow pan 10 minutes or until lightly toasted, stirring after 5 minutes. Let cool on a wire rack 10 minutes. Process oats in a blender or food processor 30 seconds or until finely ground. Sift together flour, baking powder and salt in a large bowl; stir in ground oats. Beat egg whites at high speed with an electric mixer until soft peaks form. Whisk together egg yolks, milk, butter and honey in a medium bowl; gently stir into oat mixture. Gently fold in egg whites just until blended. Cook batter in a preheated, oiled waffle iron until golden. Serve each waffle with butter, maple syrup or honey.


Honey-Quinoa Breakfast Bake

Source: National Honey Board  


Non-stick cooking spray

1 cup - quinoa , (uncooked)

1 tablespoon - cinnamon

2 cups - mixed frozen berries

½ cup - coarsely chopped nuts

2 - organic eggs

2 cups - 1% organic milk

¼ cup - honey


Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with non-stick spray. In a small bowl, stir together uncooked quinoa with cinnamon, making sure it is coated completely. Pour quinoa over bottom of prepared dish. Scatter the berries and nuts on top of quinoa, making sure to spread evenly. In a small bowl, lightly beat the eggs. Add the milk and honey and whisk together. Pour egg mixture on top of quinoa and fruit. Bake 1 hour or until the breakfast bake only has a small amount of liquid remaining. Serve warm.


Apple Honey Pancakes

Recipe from Amanda Hammerli


1 1/2 tablespoons unsalted butter

1 apple, cored and cut into 1/2-inch wedges (peeled or not peeled)

1/3 cup honey

1 teaspoon cinnamon

1/8 teaspoon nutmeg (to taste)

1/2 teaspoon vanilla (to taste)

3 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1/4 teaspoon salt

Confectioners' sugar


Heat oven to 350 degrees. Grease a 10-inch round cake pan. Heat skillet and add butter. When melted, add apple wedges, honey, cinnamon, nutmeg and vanilla. Cook until softened and lightly golden, about 2 minutes. Turn heat down to keep warm. In a separate bowl, whisk together remaining ingredients, until smooth, pour warm apples into 10-inch greased round pan and then pour flour mixture over apples. Bake until puffed and brown, about 20 minutes. Cut into wedges and serve immediately. Sprinkle confectioners' sugar on top of pancakes to taste.


Baked Almond Chicken

by Tim Tucker, ABF Vice President and ABF E-Buzz Editor


1 whole chicken, broiler/fryer, cut into pieces

1 cup Panko bread crumbs

6 tablespoons melted butter or margarine

1 t. celery salt

1 t. garlic powder

1 t. paprika

½ t. salt

½ t. oregano

¼ cup sliced almonds

1 cup milk or half and half

1 cup sour cream

½ cup honey


Wash chicken and pat dry. Coat with flour and place in a 13x9 baking dish and pour milk or half and half over chicken. In a saucepan, melt butter and add seasonings and honey. Brush mixture over chicken. Pour any leftover seasoning mixture into milk in baking dish (I don't usually have any). Bake at 350 degrees for one (1) hour. Remove from oven and spoon out ½ cup of juices and add to sour cream. Pour over chicken and dust with Panko bread crumbs and almonds. Bake for 20 more minutes or until golden brown (I usually step up the temperature to around 400 degrees). Serves six, unless you are hungry!

Tim's Tips: I usually don't get the wings into this dish, but I put them with the back, skin and the giblets in a sauce pan to boil and then strip any remaining meat from the bones and make up some chicken soup stock with the good juices.


Sticky Chicken and Broccoli

by Tim Tucker, ABF Vice President and ABF E-Buzz Editor


2 boneless, skinless chicken breasts

1/4 cup peanut butter

2 tbsps. honey

1/8 tsp. garlic powder

2 tbsps. soy sauce

1/4 tsp. cayenne pepper

1 tbsp. ketchup

Salt and pepper to taste

Rice, quinoa or couscous


Cut chicken into one-inch cubes or strips and mix with all ingredients in medium frying pan over medium heat cooking for 20 minutes until chicken is done and serve over a bed of your favorite rice, brown rice, quinoa or couscous. This is a keeper recipe!


Double Crunch Honey Garlic Chicken

Ingredients for Chicken:

4 large boneless chicken breasts

2 cups flour

4 tsp. salt

4 tsp. black pepper

3 tbsp. ground ginger

2 tbsp. ground nutmeg

2 tsp. ground thyme

2 tsp. ground sage

2 tbsp. paprika

1 tsp. cayenne pepper

4 eggs

8 tbsp water

Directions for Chicken:

Pound the meat to an even 1/2 inch thickness. Sift together the dry ingredients (this mixture makes enough for two batches, so you can save some for next time!). Make an egg wash by whisking together eggs and water. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breasts into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. Fry them gently (just below medium heat) for about 4 or 5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the chicken into the Honey Garlic Sauce or pouring the sauce over the chicken.

Ingredients for Honey Garlic Sauce:

2 tbsp. olive oil

3 to 4 cloves minced garlic

1 cup honey

¼ cup soy sauce

1 tsp ground black pepper

Directions for Honey Garlic Sauce:

In a medium saucepan add oil and garlic. Cook over medium heat to soften the garlic but do not let it brown. Add honey, soy sauce and pepper. Simmer together for 5 to 10 minutes, remove from heat and allow to cool for a few minutes.


Skinny Honey Lime Chicken Enchiladas

Source: National Honey Board 


2 large- chicken breasts, cooked and shredded

12 oz- green enchilada sauce

1/3 cup - honey

1/4 cup - lime juice (about 2 limes)

1 tablespoon - chili powder

1 teaspoon - garlic powder

8 medium - whole wheat tortillas

2 cups- Mexican cheese, shredded

3/4 cup - 1% milk

4 tablespoons - cilantro

1/3 cup- light sour cream


Preheat oven to 350 degrees. In a 9 x 13 baking dish, pour a few ounces of enchilada sauce to slightly cover the bottom of your dish. Set aside. Whisk together the honey, lime juice, chili powder and garlic powder. Pour this marinade over the shredded chicken and stir so all chicken gets covered in marinade. Let sit for 30 minutes. Place chicken into middle of tortilla and top with cheese. Roll tightly and place into baking dish. Repeat. Sprinkle remaining cheese on top. Coat the enchiladas with the leftover marinade using a pastry brush. Bake for 20 minutes or until tortillas are slightly brown. While enchiladas are in the oven, make the enchilada sour cream sauce by placing the milk, remaining enchilada sauce, 2 tablespoons cilantro, and 2 tablespoons sour cream in a small saucepan on medium heat. Stir frequently until thoroughly heated. Drizzle the enchilada sour cream sauce as desired onto enchiladas which can also be topped with leftover sour cream and cilantro.


Honey and Soy Laquered Ribs

Source: Southern Living March 2014


2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs

1 tablespoon kosher salt

2 teaspoons freshly groxund pepper

1/2 cup honey

2 tablespoons soy sauce

2 tablespoons Asian chili-garlic sauce

1 tablespoon fresh lime juice

1 tablespoon butter

1 teaspoon dry mustard

1 teaspoon ground ginger


Preheat oven to 325°. Rinse slabs, and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off. (This will make the ribs more tender.) Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place slabs on a jelly-roll pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone. Bring honey and next 6 ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl. Remove slabs from oven. Increase oven temperature to broil on high. Carefully remove slabs from foil; place on a foil-?lined baking sheet. Brush each slab with 3 Tbsp. honey mixture. Broil 5 to 7 minutes or until browned and sticky. Brush with remaining honey mixture.


Homemade Corn Dogs

Source: Tim Tucker


1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 egg, beaten

1 1/2 cups buttermilk (regular milk works, too)

1 tablespoon vegetable oil

1 tablespoon honey

1 (10 count) package hot dogs

10 wooden skewers or chopsticks

2 quarts vegetable oil (for frying)


In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. Batter should be a little thicker than pancake batter. Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better). Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.


Sweet Potato Soup

by Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-Buzz Editor


1 17 oz. can sweet potatoes, drained and mashed

1 cup orange juice

1 cup white wine

¼ cup honey

¼ cup sour cream

1 tsp. pumpkin pie spice

½ tsp. salt

½ tsp. cinnamon

1 celery stalk and leaves to garnish


Combine all ingredients, except cinnamon and marshmallows in food processor and process until smooth. Refrigerate if serving cool. Garnish each bowl with a dusting of cinnamon. If serving hot, warm in a medium sauce pan and serve with a dusting of cinnamon and a few mini-marshmallows.


Honey Roasted Chicken with Spring Peas and Shallots

Source: Better Homes and Gardens


1 3 1/2 to 4 pound whole broiler-fryer chicken

2 tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup honey

2 tablespoons chopped fresh tarragon

1 cup sliced shallots

1 cup champagne, sparkling wine or reduced-sodium chicken broth

1/2 cup chicken broth

1 1/2 cups fresh or frozen peas

1 small lemon, thinly sliced


Preheat oven to 375 degrees. Rinse chicken cavity; pat chicken dry with paper towels. Place chicken in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, for 1-1/4 to 1-3/4 hours or until chicken is no longer pink (180 degrees). Brush with half the honey and sprinkle with 1 tablespoon of the tarragon. Roast about 5 minutes more or until the chicken has a golden-brown glaze. Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, broth, remaining honey and fresh peas (if using). Simmer, uncovered, about 10 minutes or until juices thicken slightly and shallots are tender. Add frozen peas (if using) and lemon slices to pan. Simmer for 3 to 5 minutes or until heated through. To serve, return chicken to pan, sprinkle with the remaining 1 tablespoon tarragon. If desired, drizzle with remaining honey.


Honey-Chipotle Turkey Meatballs

Source: www.marthastewart.com


1 1/2 pounds ground turkey

1/2 yellow onion, diced small

2 garlic cloves, minced

1/2 teaspoon fine salt

1/4 teaspoon ground pepper

2 tablespoons honey

1 to 2 tablespoons chopped chipotle chiles in adobo sauce

2 teaspoons cider vinegar

1 tablespoon extra-virgin olive oil


Preheat oven to 375 degrees. In a medium bowl, mix together turkey, onion, garlic, salt and ground pepper until combined (do not overmix). Form into 16 meatballs. In a small bowl, stir together honey, chiles and vinegar. In a large, oven-proof skillet, heat olive oil over medium-high. Add meatballs and cook until browned on all sides, 10 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs and swirl skillet to coat. Bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.


Easy Fried Rice

Recipe from Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-Buzz Editor 


2 cups of cold rice

1 cup bean sprouts

½ cup shredded spinach or peas

½ cup sliced celery (slice at 45 degree angle thinly)

½ cup sliced green onions (slice thinly in 2 to 3-inch strips)

2 cups cooked shrimp, chicken, pork or ham

2 to 3 t. cooking oil

3 eggs (either boiled, peeled and quartered, or scrambled)

2 t. honey

3 t. soy sauce

1 dash ground ginger

1 dash red pepper


It is best to cook the rice a day before or several hours before you plan to prepare, such that you can cool the rice, preferably in the refrigerator for a few hours or overnight. To fix rice for two to three servings, I use two (2) cups of water and one (1) cup of Jasmine rice (when I have it), but any white or brown rice will do. Bring water to a boil, add a dash of salt and a teaspoon of butter. For a change, you can add about a half a teaspoon of curry powder, which will add a little heat and flavor to the rice. For an even simpler recipe, you can delete the spinach or peas and bean sprouts and use a 15 oz. can of mixed Chinese vegetables that contain bean sprouts, baby corn and water chestnuts.


Scallops and Sweet Taters

Recipe from Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-Buzz Editor 


1½ to 2 pounds scallops

1 medium-sized zucchini squash

1 medium-sized onion, sliced in 1-inch squares

6 medium-sized mushrooms, thinly sliced

4 tablespoons butter

1 egg yolk

¼ cup pecan pieces

1 cup light cream or half and half

2 teaspoons salt

3 or 4 medium sweet potatoes, sliced thin

1 medium-sized yellow squash, sliced thin

1 red bell pepper, sliced in 1-inch pieces

1 teaspoon minced garlic

4 tablespoons flour

½ cup honey

1½ cups chicken stock

3-4 tablespoons olive oil

4-5 cups prepared rice or noodles

Directions for preparing scallops:

Heat a large skillet or wok to a good heat and add olive oil. After 20 to 30 seconds add sliced onions and garlic, sliced mushrooms, red pepper and squash that have been sliced in half and then thinly sliced again into 1-1 ½ slices. Stir frequently and add one teaspoon of salt. Cook for 3 minutes stirring frequently and add scallops and ¼ cup of honey to mixture and cook for another three minutes, stirring frequently. When scallops are just lightly cooked, cover and set aside to prepare the sauce.

To make the veloute, mix the butter and flour together in a medium sauce pan and when well mixed add all of the stock and half of the cream or half and half. Cook over low heat until thickened, whisking often. To finish the veloute, blend the egg yolk and the other half of the cream. This is called a liaison. Take a ¼ cup of the hot sauce and add to the egg and cream mixture to warm the egg and after a quick whisk return to the veloute. Bring the mixture to a boil while whisking and remove from the heat, continuing the whisking for about another 30 seconds or so. Add the veloute to your cooked scallops and vegetables and cover.

Directions for preparing sweet potatoes:

To prepare the sweet potatoes, slice into French fries and deep fry until tender. Remove, drain, pat dry and place on plate and drizzle with some of the remaining honey and sprinkle with pecan pieces and a dash of salt. Add a cup of rice to plate and cover generously with scallops and vegetables. Makes 4 servings.

Salads and Dressings 

Summer Corn Salad with Honey Lime Vinaigrette

Source: Flavia's Flavors


4 ears of corn, kernels cut off of the cob

1 red bell pepper, small dice

1 jalapeno pepper, small dice

3 scallions, finely sliced

Handful of fresh basil, finely sliced

1/4 cup extra virgin olive oil

1/2 cup fresh lime juice

1 teaspoon Honey

1/2 teaspoon salt

1/4 teaspoon pepper


Combine the corn kernels, diced red bell pepper, diced jalapeno pepper, sliced scallions and sliced basil in a large bowl. In a small bowl or measuring cup, combine the olive oil, lime juice, honey, salt and pepper and whisk briskly to combine. Pour half of the dressing over the vegetables and toss gently to incorporate. Taste and add more dressing if desired. Refrigerate until ready to serve. Serve at room temperature for the best flavor.


Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette

Source: The National Pork Board

Salad Ingredients:

4 cooked pork chops, sliced (cooked with any type of sauce you prefer)

8 cups mixed greens

2 nectarines, cut into 12-wedges each

1 grapefruit, segmented

2 avocados, cut into wedges

16 cherry tomatoes

1 tbsp. salad oil

2 tbsp. toasted almonds, slivered

Salt and black pepper

Honey Balsamic Vinaigrette Ingredients:

2 tbsp. balsamic vinegar

2 tbsp. honey

1/2 tbsp. Dijon-style mustard

2 tbsp. mayonnaise

1 tsp. chili powder

1 tsp. black pepper

3/8 cup salad oil


For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

For the Salad: For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.


Arugula Salad with Honey-Herb Dressing

From the National Honey Board


4 cups arugula leaves

1 cup cherry tomatoes

1 cup mushrooms, sliced

1 cup parmesan cheese, sliced

Croutons or toasted bread slices

1/4 cup lemon juice

2 tablespoons honey

2 tablespoons olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried coriander

Salt (to taste)


In a large salad bowl, combine salad ingredients, cover and refrigerate. Combine all the ingredients of the dressing in a jar, close jar and shake until well blended. Sprinkle salad with parmesan, pour dressing over and toss lightly. Makes four servings.


Honey Poppy Seed Salad Dressing

by Tim Tucker, ABF Vice President and ABF E-Buzz Editor


1 cup oil

1 cup honey

1 teaspoon dry mustard

1 teaspoon paprika

½ teaspoon salt

2 teaspoons poppy seeds

5 teaspoons vinegar (I like red wine vinegar)

2 teaspoons lemon juice

1 teaspoon grated garlic


Measure out one cup of oil and place in a small mixing bowl. Put cup of honey in measuring cup used for oil and warm for 20 to 30 seconds. The oil coating will help most of the honey come out of the measuring cup. Once honey is slightly warm, add other ingredients to the honey and mix well. Combine with oil and after mixing thoroughly refrigerate for a few hours before serving. Makes 4 to 6 servings.


Cool Rice and Cucumber Salad

by Tim Tucker, ABF Vice President and ABF E-Buzz Editor


Cook about 1 1/2 cups of long-grain white rice and have it ready

2 to 3 cucumbers, peeled, seeded and finely chopped

1/2 cup finely chopped parsley

3 tablespoons chopped dill

2 tablespoons chopped mint

3 tablespoons honey

1/4 cup finely sliced scallions, including some of the greens

1/4 cup champagne vinegar or white wine vinegar

3 tablespoons extra virgin olive oil

1/2 cup yogurt

Green oakleaf or Boston (also known as butter) lettuce leaves

1 teaspoon salt


Put the cucumbers in a large bowl with the herbs. In a small bowl combine the scallions, vinegar, oil, honey and teaspoon salt. Put the warm rice into the bowl with the cucumbers, add the dressing and yogurt and toss gently with a wide rubber spatula; taste for salt and tartness (certain types of rice will absorb more vinegar and salt than others). Serve tepid or chilled, mounded on plates and garnished with light green lettuce leafs. 


Honey Asian Salad Dressing

Source: 2015 American Honey Princess Hayden Wolf


1/4 Cup Mayonnaise

4 Tbsp. Rice Wine Vinegar

2 Tbsp. HONEY

2 Tbsp. Sesame Seed Oil

1 Tbsp. Toasted Sesame Seed Oil

1 Tsp. Dijon Mustard


In a medium size bowl, combine all ingredients and stir until well blended. Refrigerate salad dressing in a covered container for up to one week. Yields approximately ¾ cup. Serve on a salad with lettuce, peas, grated carrot, shredded cabbage, sesame seeds, and any other toppings of your choice.


Honey-Vanilla Lemonade

Source: Racheal Ray


2 cups sugar

1/2 cup honey

2 cups water, plus more as needed

1 vanilla bean

2 1/2 cups freshly squeezed lemon juice (from about 24 lemons)

Lemon wheels or wedges, for garnish


In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool. Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well. Serve over ice with lemon wheels or wedges.


Honey Raspberry Lemonade

Source: 2014 American Honey Princess Elena Hoffman


50 oz. cold, filtered water

10 oz. lemon juice, fresh

12.5 oz. HONEY

6 oz. raspberries, frozen


Mix all ingredients thoroughly in a blender. Pour over ice and serve. (Drink may be strained for seeds, if preferred.) Yields 10 cups.


Peanut Butter Hot Chocolate with Honey

Source: National Honey Board


4 tbsp. honey

4 cups milk

4 tbsp. cocoa powder

4 tbsp. creamy peanut butter


In a medium-sized saucepan, add milk and honey and heat over medium-high heat. When the mixture comes to a boil, add the cocoa powder. After cocoa dissolves, turn heat off and add the peanut butter. Stir the ingredients with frequent and quick strokes so that the peanut butter blends well and the hot chocolate reaches a creamy, thick consistency. Serve immediately.


Honey Strawberry Smoothie

by Tim Tucker, ABF Vice President and ABF E-Buzz Editor


1 pint vanilla frozen yogurt

2 cups strawberries, hulled

1 cup milk

1/4 cup honey

1 ripe banana

2 tablespoons lemon juice

1 teaspoon vanilla


In a blender, combine all ingredients and blend on high for 30 seconds until rich and creamy. Pour into a chilled glass for serving with a strawberry or two sliced and placed on top of smoothie.


Honey Nut Granola

Source: allrecipes.com


4 cups rolled oats

1 cup sliced almonds

1 cup chopped pecans

1 cup raw sunflower seeds

1/3 cup canola oil

1/2 cup honey

1 teaspoon vanilla extract

1 tablespoon ground cinnamon


Preheat the oven to 300 degrees. In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets. Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing. Makes 5 cups.


Peanut Butter and Honey Silly Sushi Roll-Ups

Source: The National Honey Board


4 slices wheat bread

1/2 cup smooth peanut butter

1/2 cup pure honey

2 tablespoons nuts, finely chopped

1/4 cup strawberries, finely diced

4 skewers (optional)

Additional fresh fruit, such as kiwi, strawberries, grapes or pineapple (optional)


Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle two bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries. Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.


Honey Almond Granola

Source: The National Honey Board


3 cups quick cooking oats

3/4 cup almonds, sliced

1/2 cup coconut

1/2 cup honey

1/4 cup coconut oil, melted

2 tbsp. warm water

1 tsp. vanilla extract


Preheat oven to 325°F. Coat a baking sheet with non-stick cooking spray. Combine oats, almonds and coconut in a large bowl and set aside. In another bowl combine honey, coconut oil (melted in microwave), water and vanilla. Pour over oat mixture and stir well. Spread mixture onto cookie sheet. Bake about 12-15 minutes, stirring every 5 minutes. Remove and let cool.


Cereal Nut Energy Bars


3 1/2 cups old fashioned or quick cooking oats

3/4 cup raisins

1 cup sunflower seeds

1/2 cup toasted sesame seeds

1/2 cup wheat germ

1/2 cup oat bran

3 tablespoons flax seeds

2 tablespoon ground cinnamon

1 teaspoon salt

1 tsp. vanilla

1 1/2 cups creamy peanut butter

1 cup honey

1/4 cup melted butter

8 ounces semisweet chocolate chips, melted


Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil. Combine the oatmeal, raisins, sunflower seeds, wheat germ, oat bran, flax seeds, cinnamon and salt in the bowl of a mixer. Mix in peanut butter, honey, vanilla and melted butter. Press mixture evenly into prepared pan. Bake in the preheated oven for 12-15 minutes. Spread the melted chocolate chips over top. Refrigerate until hard, about 30 minutes. Cut into bars.

Photo: photosearch.com 

Granola Bars

From the Recipe Box of Beth Hackenberg

This is a four step process.

Step One:

2 c. oats

1 c. coconut

1 c. sliced almonds

Toss together and bake @ 350 for 10-12 min.

Step Two:

Mix 3 T. butter

2/3 c. honey

¼ c. brown sugar

1 ½ t. vanilla

¼ t. salt

Bring to a boil stirring constantly.

Step Three:

Mix ½ c. wheat germ

½ c. dried cranberries

½ c. dried apricots

½ c. dried blueberries or other preferred dried fruit

Chop dried fruit then pour the other ingredients (honey mixture and oats mixture) together and thoroughly mix.

Step Four:

Line a 9X12” pan or jelly roll pan with parchment paper.

Place mixture on paper and use another piece of parchment paper to press ingredients into pan, making sure to pack it down and into the corners.

Bake @ 350 for 10-20 min.

Place in fridge, cut when cool with sharp knife.

Sit down, relax and enjoy. Yum!


Honey Glazed Snack Mix

By Louise Johnson


1 c. Honey

½ c. Butter

2 c. Bugles

1 c. Butter Pretzels

2 c. Kix

1 c. Honey Wheat Pretzels

1 c. Cheerios

1 c. Twisted Pretzels

1 c. Wheat Chex’s

1 c. Multigrain Cheerios

1 c. Rice Chex

2 c. Wheat Thins

1 c. Corn Chex

2 c. Honey Comb


Melt butter in microwave for 1 minute. Blend honey in melted butter until it looks creamy. Mix together all other ingredients. Pour honey mixture over cereal mix until mix is well coated. Pour into pan coated with Pam-bake 350 degrees for 25 minutes stir every 5 min. To prevent burning- cool on parchment paper- stir frequently to prevent clumping. Place in air tight container.


Peanut Butter and Honey Mix

by Carol Kuehl


40 ounces party mix style cereal- (I used 3 boxes, 1 each of rice wheat and corn)

1 ½ cups honey

1 cup packed brown sugar

1 ½ cups peanut butter

1 ½ teaspoons vanilla

2-3 cups peanuts


Heat the oven to 250 F. In a saucepan, combine the honey and brown sugar and bring to a rolling boil. Remove the saucepan from heat and stir in the peanut butter until the mixture is smooth; add the vanilla. Pour hot syrup mixture over cereal and stir to coat. Spread cereal over two jellyroll pans and bake for 30 minutes, stirring after 15 minutes. Break the mixture apart once cooled.


Honey Peanut Butter Granola Bars

by Mary Kettlewell


2 cups flaked cereal (such as Kellogg’s Smart Start)

2 cups quick cooking oatmeal (not instant)

1/2 cup dry roasted peanuts

1/2 cup semi-sweet chocolate chips

1/2 cup mild HONEY

1/2 cup plus 2 tbsp. peanut butter

2 tbsp. canola oil

1 tsp. vanilla


Lightly coat a 9-inch square pan with cooking spray and set aside. In a large bowl, combine cereal, oats, peanuts and chocolate chips. In a microwave-safe container, combine HONEY and peanut butter. Microwave on high for about one minute. Stir to combine. Add oil and vanilla and combine until fully incorporated and smooth. Pour mixture over the dry ingredients and stir until combined. Spoon into prepared pan and press down firmly to spread evenly. Cool and let set for about four hours before cutting into bars or smaller pieces. May be frozen for up to three months.


Chicken Nachos with Honey, Zucchini and Jalapeno Salsa

Source: The National Honey Board


3 tbsp. honey

2 chicken breast, fillets

2 cups zucchini , cubed

1 red onion

1 garlic clove

4 jalapeno peppers

1 handful cilantro

¼ cup olive oil

1 ¼ cups lemon juice

salt and pepper

1 regular-sized bag tortilla chips


In a small bowl, mix one tablespoon of honey, the lemon juice, one teaspoon of olive oil and salt and pepper to taste. Place the mixture into a resalable freezer bag and add the chicken breasts. Seal the bag tightly and gently shake it to cover the chicken breasts. Let marinade for 2 hours. Boil the chicken breasts in a saucepan. Once cooked, wait for them to cool. Finely chop the garlic, red onion and jalapeno peppers. Cut the zucchini into small cubes. Place all the ingredients in a medium-sized bowl and mix them with 5 teaspoons of olive oil and salt and pepper to taste. Preheat oven to 250°F. Spread vegetables onto a baking dish and cook them in the oven for 20 - 25 minutes. While the vegetables are cooking, cut the chicken breasts into small cubes and place them in a large bowl. Finely chop the cilantro and mix it into the bowl with the chicken. Once the zucchini cubes have lightly browned, remove vegetables from oven and wait for them to cool. When cool, add them into the bowl with the chicken cubes and the cilantro, and mix them with 2 tablespoons of honey, the juice of 4 lemons, 6 teaspoons of olive oil and salt and pepper to taste. Refrigerate for 2 - 3 hours. Serve over tortilla chips.


Honey Banana Velvet Doughnuts

Source: National Honey Board


2-1/2 cups - flour

2-1/2 teaspoons - baking powder

1/2 teaspoon - baking soda

1/4 teaspoon - nutmeg

1/2 teaspoon - salt

2 - eggs

1/2 cup - honey

1 - ripe banana

2 Tablespoons - butter or margarine, melted

1/2 cup - dairy sour cream

1/2 teaspoon - vanilla

Fat for deep frying


Sift together dry ingredients. Beat eggs until light. Add honey gradually and continue beating until well mixed. Beat in mashed banana, butter, sour cream and vanilla. Stir in flour mixture. (Dough should be soft.) Chill 2 hours or longer. Roll out on floured board about 1/4-inch thick. Cut with doughnut cutter. In deep fat heated to 370°F, fry a few at a time. (Fry the holes as well as the doughnuts.) Turn doughnuts when they rise to the surface and are brown on the underside. Fry until brown on both sides. Remove from fat and drain thoroughly. While doughnuts are still warm, coat with cimmamon and sugar or powdered sugar. TIP: Form into long rolls and twist together to form crullers, cutting off every 2 inches. Yields 24 servings.


Honey Coconut Oatmeal Raisin Chocolate Chip Cookies

Source: organicgardening.com


2 1/2 cups old-fashioned uncooked oatmeal

1 cup coconut flour

1/2 cup all-purpose flour

1/2 cup granulated sugar

1 cup wildflower honey

2 large eggs

1/2 pound (2 sticks) butter, softened

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups shredded coconut

1 cup raisins

1 cup semisweet chocolate chips


Preheat the oven to 350 degrees. In a large mixing bowl, blend together the sugar, butter, honey, eggs, vanilla, baking soda, cinnamon and salt until creamy. Blend in the flours by hand until well mixed. Stir in the oatmeal, coconut, chocolate chips and raisins. Drop by rounded tablespoons onto an ungreased cookie sheet. Place the cookie sheet on an oven rack near the top of the oven. Bake for 12 to 14 minutes or until golden brown. Makes about 4 dozen cookies.


Red Bee Brownies

Source: Tim Tucker, ABF President

Layer Ingredients:

1 stick unsalted butter

½ cup sugar

½ cup HONEY

2 tsp. vanilla extract

¼ cup cocoa powder

Pinch salt

1 tsp. red food coloring

1 tsp. vinegar

2 eggs

1 cup all-purpose flour

½ tsp baking soda

¼ cup chopped toasted walnuts

Cream-Cheese Layer Ingredients:

8 ounces cream cheese, softened

¼ cup sugar

1 egg

¼ tsp. vanilla extract


Preheat the oven to 350 degrees. Butter an 8 by 8-inch baking pan and set aside. Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the honey, sugar, vanilla, cocoa powder, salt, food coloring and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. In another bowl, combine the flour and baking soda. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top. Cream-cheese layer: Blend together the cream cheese, sugar, egg and vanilla in a medium bowl. Gently spread the cream-cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream-cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream-cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.


Holiday Honey Caramels


1 cup- butter (no substitutions)

2 cups - honey

2 cups - whipping cream

1 cup - brown sugar

1 teaspoon - vanilla extract

finely chopped almonds, optional


Line bottom and sides of 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250°F to 255°F, about 45 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store, tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled. Drop one into a cup of hot coffee or tea or enjoy this delicious treat on its own!


Festive Honey Chai Pudding


2 1/2 cups - milk

1/2 teaspoon - cinnamon powder

1 tablespoon - ginger, chopped

1/2 teaspoon - cardamom powder

1/4 teaspoon - salt, kosher

1 teaspoon - vanilla bean paste

1/4 cup - honey

1 each - tea bags

1/4 cup - corn starch

4 each - egg yolks

1 tablespoon - butter

2 tablespoons - white rum, (optional)


Place a fine-mesh sieve over a medium bowl; set aside. In a sauce pan over medium heat, mix together milk, cinnamon, ginger, cardamom, salt, vanilla bean paste, honey and tea bags. Bring to gentle boil. Once the milk becomes a beige color, turn off heat and pour mixture through the sieve into the bowl and let cool. Once mixture is cool, pour into a sauce pot and whisk in corn starch, taking care to dissolve corn starch completely. Whisk in egg yolks one at a time. Whisking constantly, cook over medium heat until the mixture begins to thicken slightly. Reduce heat to low, still whisking, cook for 1 minute. Remove from heat. Stir in butter and white rum. Serve warm divided into 4 portions or chill for at least 3 hours. Before serving, whisk pudding until smooth.


Honey Chiffon Cake

Source: Food and Wine


3/4 cup Honey

1/2 cup Strong Black Tea, Warm

1 1/2 cups Self-Rising Flour

1/2 teaspoon Baking Soda

3/4 cup Granulated Sugar

6 Large Eggs, separated

3/4 cup Light Olive Oil

1 cup Confectioners' Sugar

4 teaspoons Fresh Lemon Juice


1. Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. In a large bowl, using a handheld mixer at medium-high speed, beat half of the granulated sugar with the egg yolks until thick and pale, about 2 minutes. Slowly drizzle in the olive oil, beating until thickened, then beat in the honey-tea mixture and the dry ingredients in alternating batches.

2. In another medium bowl, beat the egg whites until soft peaks form. While beating, gradually add the remaining granulated sugar and beat until stiff peaks form. Fold the egg whites into the batter until no streaks of white remain. Pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top and bake for 45 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean. Immediately invert the cake pan onto a wire rack and let the cake cool completely.

3. Meanwhile, stir the confectioners’ sugar with the lemon juice, adding 1 teaspoon at a time, to form a thick glaze. Once the cake has cooled, run a thin knife around the edge to release it from the pan. Lift out the cake by the central tube. Run a knife between the bottom of the cake and the pan, then transfer the cake to a serving plate. Drizzle with the lemon glaze and serve.

4. Make Ahead: The cake can be wrapped and stored at room temperature for 1 day before glazing and serving.


Honey Flans

Source: Southern Living March 2014


1/2 cup sugar

7 tablespoons honey (such as orange blossom), divided

1 (14-oz.) can sweetened condensed milk

1 cup milk

3 large eggs

1 large egg yolk

1/4 teaspoon kosher salt


Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins. Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.


Honey-Baked Bananas

Source: 2014 American Honey Queen Susannah Austin


2 medium firm bananas, sliced

1 tbsp. butter or margarine, melted

2 tsp. HONEY

1/2 tsp. lemon juice

1/4 c. flaked coconut, toasted

1/4 c. chopped pecans, toasted

Whipped topping


Place the bananas in a greased 1-quart baking dish. Combine the butter, HONEY, and lemon juice; drizzle over bananas. Bake, uncovered, at 350 degrees F for 10-12 minutes or until heated through. Sprinkle each serving with coconut and pecans; top with a dollup of whipped topping.


Cranberry Pecan Pie

Source: National Honey Board


2 cups fresh or frozen cranberries

1 cup orange juice

1/2 cup honey

2 tablespoons cornstarch

2 tablespoons cold water

1/2 teaspoon orange extract

1 9-inch baked pie shell

1/2 cup honey

3 tablespoons butter or margarine

1-3/4 cups pecan halves


In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Puree cranberry mixture in blender; return to saucepan. Combine cornstarch and water. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon topping evenly over cranberry mixture. Bake at 350°F 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

Topping: In medium saucepan, combine 1/2 cup honey and 3 tablespoons butter or margarine; cook and stir 2 minutes or until mixture is smooth. Stir in 1-3/4 cups pecan halves until well coated.


Pumpkin Honey Doughnuts

Source: The Washington Post, Alison Ladman


2 teaspoons instant yeast

3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup warm water

15-ounce can pumpkin puree (not pumpkin pie filling)

1 egg

1/3 cup honey

2 tablespoons sugar

2 tablespoons lemon juice

1 teaspoon cinnamon

Vegetable oil, for frying


In a medium bowl, stir together the yeast, flour, salt and pumpkin pie spice. Stir in the water, pumpkin and egg until a thick, smooth batter forms. Cover with plastic wrap and allow to rest for 45 minutes. In a small saucepan over medium heat, combine the honey, sugar, lemon juice and cinnamon. Bring to a boil and stir well. Remove from the heat. In a large, deep skillet over medium-high, heat 1 inch of oil to 375 degrees F. Working in batches, carefully drop the batter by the tablespoonful into the hot oil. A cookie or small ice cream scoop makes this easier. Turning occasionally, fry the doughnuts until deep golden brown all over and cooked through, about 5 minutes. Use a slotted spoon to transfer the fried doughnuts to a large bowl. Drizzle the honey syrup over the doughnuts and toss to coat. Repeat with remaining doughnuts. Serve immediately.


Fruity Frozen Yogurt Pops

Source: The National Honey Board


1 cup fresh, ripe nectarines, pineapple, or strawberries, chopped

1-1/2 cups plain yogurt

1/3 cup honey

1 tsp. vanilla

8 -paper cups (3 oz.) and popsicle sticks or plastic spoons


In a blender, combine all ingredients; mix well. Pour into eight (3 oz.) paper cups; insert popsicle sticks or plastic spoon in center of each. Freeze 4 hours or until solidly frozen.


Honey Cupcakes with Marshmallow Icing

Source: PBS — Fresh Tastes

Cupcake Ingredients:

1 stick unsalted butter, at room temperature

1/2 cup brown sugar

1/2 cup honey

1 1/2 tbsp. water

1 2/3 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. cardamom

x1/2 tsp. salt

2 eggs, lightly beaten

2 tsp. vanilla

Icing Ingredients:

1 egg white

1 1/4 cup sugar

1/3 cup water


Preheat oven to 350 degrees. Line a muffin tin with liners and lightly mist the liners with nonstick cooking spray. Set aside. Combine the butter, brown sugar, honey and water in a small pot and bring to a simmer, stirring so that the butter melts and the sugar dissolves. Remove from heat and let cool while you prepare the other ingredients. In a medium-sized bowl, whisk together the flour, baking powder, cardamom, cinnamon and salt. Add the eggs and vanilla, followed by the brown sugar honey mixture. Beat until well combined. Pour batter into prepared cupcake tins — filling the tins 3/4th of the way full. Bake for 25 minutes, until cupcakes are golden. While the cupcakes cool, make the icing. Combine the sugar and water in a small pot over medium high heat. Bring to a boil and cook for three minutes. Place your egg white in the bowl of an electric mixer (or use a handheld mixer). Slowly stream in the hot sugar syrup WHILE the mixer is going on high. Do not stop beating. Keep the mixer going for at least 10 more minutes, until icing can hold stiff peaks. If it appears too runny, keep beating. It will get there. Spread the icing on the cupcakes. Icing will harden slightly as it continues to cool.


Honey-Walnut Coins

Source: www.marthastewart.com


2 1/2 cups all-purpose flour, plus more for shaping

3/4 teaspoon coarse salt

1 1/4 cups coarsely chopped toasted walnuts (about 4 3/4 ounces)

2 sticks (8 ounces) unsalted butter, room temperature

1/4 cup sugar

1/3 cup honey, preferably orange blossom, plus cup, warmed until liquid, for brushing


Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped. Beat butter with a standing mixer on medium-high speed until fluffy, 3 to 5 minutes. Add sugar, and beat until pale and fluffy, 2 minutes more. Beat in 1/3 cup honey. Reduce speed to low. Add flour mixture, and beat until just combined (dough will begin to pull together). Shape into a disk and wrap in plastic. Refrigerate at least 1 1/2 hours (or up to 2 days). Preheat oven to 325. Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough and roll into a 1-inch ball. Repeat, spacing balls about 1 inch apart on baking sheets lined with parchment. Flatten cookies to 1/2-inch thick with the floured bottom of a glass. Press one of the remaining walnut pieces into each cookie. Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes. Transfer sheets to wire racks and brush cookies with warm honey. Let cool. Cookies can be stored in an airtight container for up to two weeks.


Blueberry Muffins

From the Winnie the Pooh Cookbook, reprinted from the Connecticut Honey Bee.


1½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

¼ cup sugar

¼ cup butter

3 tablespoons honey

¼ cup milk

1 large egg, beaten

½ cup blueberries


Preheat oven to 400 degrees. Grease muffin tins. Sift and combine the flour, baking powder, salt and sugar. Over low heat melt butter and add in the honey. Stir together, mixing well. Remove from the heat and add milk and beaten egg. Combine the two mixtures, stirring only until moistened. Stir in blueberries. Fill the muffin tins half full with mixture and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.


Rum-Soaked Raisin Bread Pudding

Recipe from Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-Buzz Editor


12 cups of bread crumbs (enough to fill a 9 X 13-inch baking dish)

4 Tbsp. melted butter

2 cups milk

6 eggs

1 cup sugar

½ cup raisins

½ cup rum (or enough to cover raisins well)

½ cup honey

½ cup brown sugar

1 Tbsp. vanilla

2 tsp. cinnamon


The night before preparing pudding take the raisins and put in a small container and cover with rum. Place in refrigerator overnight and let them have a good time soaking up rum! The next day, butter a 9 X 13-inch baking dish and fill half full of bread crumbs. Add ½ of raisins and then fill baking dish with more bread crumbs and then another layer of the remaining raisins. Melt butter and pour over bread. In a large mixing bowl, combine eggs, sugars, honey, cinnamon, vanilla and milk. Mix well before pouring over bread. Turn on oven to 350 degrees and let pudding set while preheating or about 10 minutes. Bake for 30 minutes. Serve warm, if possible, with a splash of honey, maple syrup or sorghum. You can also serve in a bowl with milk or half and half. Variations include adding a half a cup of crushed pineapple or a half a cup of maraschino cherries.


Honey Apple Crisp

Recipe from Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-Buzz Editor


1/2 cup butter

1 cup all-purpose flour

1 cup brown sugar

4-6 large tart apples, sliced (approx. 3 lbs.)

1/4 cup honey

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1 t. lemon juice

4-6 thin slices of butter or margarine

1/2 cup chopped walnuts (if desired)


In a 7 X 7 baking dish, arrange half the sliced apples. In a small pan, warm the honey and add the lemon juice, cinnamon and nutmeg. Pour the honey mixture over apples. Spread walnuts over apples and honey mixture if desired. Cut in a half a dozen thin slices of margarine or butter into apples spreading evenly. With a pastry blender or knife, blend together flour, sugar and butter. Work lightly to just mix ingredients. Spread evenly over apples and bake in a moderate oven of 375 degrees for about 30 minutes. Cool and serve with a generous helping of honey ice cream.


Strawberry Honey Ice Cream

Recipe from Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-BuzzEditor


4 eggs

2 1/4 cups honey

4 cups milk

2 cups heavy cream

2 cups evaporated milk

1 teaspoon salt

2 tablespoons vanilla

2 cups crushed strawberries

A few whole strawberries for dressing at serving


In a large mixing bowl, beat eggs until uniform and gradually add honey mixing well. Add milk, cream, evaporated milk, salt and vanilla. Mix all ingredients together. Put in ice cream freezer and when cream is firm, or after about 15 minutes, add crushed strawberries. Continue to freeze ice cream until firm. Put in container and set in freezer for three or four hours. Serve with a fresh strawberry and a sprig of mint to finish.


Banana Bread Cake

Recipe from Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-Buzz Editor


2 3/4 cup flour

3 ripe bananas

1/4 cup vegetable oil

1/4 cup honey

3/4 cup sugar

2 eggs

1 stick butter or margarine

2 tsp vanilla

2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

1/2 cup chopped nuts if desired


Heat oven to 350 degrees. Generously grease bottom of loaf pan 9 x 5 x 3 inches. In a large bowl, mash bananas and add oil, vanilla, honey, eggs and melted stick of butter or margarine. In a large bowl, combine all dry ingredients, mixing thoroughly. Add banana mixture to dry ingredients, mixing well. Place in baking pan and bake until wooden pick inserted in center comes out clean (50 to 60 minutes). Cool for 30 minutes on a wire wrack, removing bread from pan. While cooling, mix frosting from 1 1/2 cups powdered sugar, milk. After cooling, cut bread in half. Cover first layer with frosting and add second half frosting the top half as well. When frosted, add a bit of orange zest or candy sprinkles to top of cake for decoration.

Note: I almost always have more than three bananas to use, so I usually make a double or triple batch of this recipe and have enough to do a few small loaves of bread and a pan of muffins that can be wrapped and frozen for later use. Our customers at the farmer's market really love the small loaves of bread.


Honey Fruit Bars

by Ellen Sundberg


1 cup raisins

1 cup dates

3 eggs

¾ cup HONEY

1 ½ cups flour

1 ½ tsp. baking powder

¼ tsp. salt

½ cup chopped nuts

1 tsp. vanilla


Pour boiling water over raisins and dates and let stand for five minutes. Drain and cut into pieces. Put three eggs in a bowl and beat until foamy. Gradually add HONEY and beat until mixed. Add fruit mixture, flour, baking powder, salt, nuts and vanilla and mix well. Bake in 9x13 greased pan at 300 degrees for 40 minutes.

Frost with the following:

1 tbsp. soft butter

2 tbsp. HONEY

1 tbsp. orange juice

Add powdered sugar to thicken

Spread on bars and sprinkle chopped nuts on top


Honey Butter Cookies

by Alice Rekeweg


1 1/2 cups butter

1 cup chopped pecans

3/4 cup HONEY

1 cup mini chocolate chips

3 1/4 cups flour

1 cup raisins

3/4 tsp. salt

2 1/2 tsp. vanilla extract


Cream butter and HONEY. Add flour, salt and vanilla. Mix well and add pecans, chocolate chips and raisins. Drop a tablespoon of dough on baking sheet and form a flat, round cookie. Bake at 350 degrees for 12 minutes until lightly browned. Recipe yields five (5) dozen 2" cookies.


Honey Butterball Cookies

by JoAnne Smith


8 tablespoons butter (room temperature)

3 tablespoons HONEY

1 cup all-purpose flour

½ teaspoon salt

1 tablespoon pure vanilla extract

1 cup finely chopped toasted nuts*

½ cup dried tart cherries

¾ cup sifted powdered (confectioners) sugar


In a large bowl, cream butter. Beat in HONEY; gradually stir in flour, salt and vanilla extract. Mix in nuts and dried cherries. Wrap dough in plastic wrap and refrigerate one hour. Preheat oven to 300 degrees. Using your hands, roll dough into one-inch balls. Place on to ungreased cookie sheets two inches apart. Bake 35 to 40 minutes or until dark golden brown. Remove from oven and cool slightly on wire racks. While cookies are baking, place the powdered sugar in a shallow dish. While cookies are still warm, roll the cookies in powdered sugar. When cookies have cooled completely, roll them again in the confectioners’ sugar to give them a nice, even coating of sugar. Store in an airtight container. Yields three dozen cookies.

How to toast nuts: Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees for seven to 10 minutes or until the nuts start to turn golden. Shake pan halfway through toasting.



Recipe Courtesy of Ginger Reuter


4 1/2 cups walnuts, finely chopped

1/2 cup sugar

1 tsp. ground cinnamon

1 cup honey

1 pound phyllo

1 cup butter or margarine melted


Grease a 13 X 9 inch baking pan. In a large bowl, mix walnuts, sugar and cinnamon, set aside. In baking pan, place one sheet of phyllo, allowing it to extend up sides of pan; brush with melted butter. Repeat to make five more layers; sprinkle with 1 cup nut mixture. Cut remaining phyllo into 13 x 9 inch rectangles. Preheat oven to 300 degrees. Place one phyllo rectangle into pan; brush with melted butter. Repeat to make at least six layers, overlapping small strips of phyllo to make rectangles if necessary. Sprinkle with 1 cup nut mixture. Repeat step 3 three more times. Place remaining phyllo on top of last nut layer. Trim any phyllo that extends over the top of the pan. With a sharp knife, cut just halfway through all layers to make 24 servings. Bake 1 1/4 hours or until top is golden brown. Meanwhile, in 1-quart saucepan over medium/low heat, heat honey until hot (not boiling). Spoon hot honey evenly over baklava. Cool on wire rack at least one hour, then cover and leave at room temperature until serving time. To serve, finish cutting through layers. Serves 24.

Photo courtesy of freedigitalphotos.net


Honey Butter Cookies

by Alice Rekeweg


1 1/2 cups butter

1 cup chopped pecans

3/4 cup HONEY

1 cup mini chocolate chips

3 1/4 cups flour

1 cup raisins

3/4 tsp. salt

2 1/2 tsp. vanilla extract


Cream butter and HONEY. Add flour, salt and vanilla. Mix well and add pecans, chocolate chips and raisins. Drop a tablespoon of dough on baking sheet and form a flat, round cookie. Bake at 350 degrees for 12 minutes until lightly browned. Recipe yields five (5) dozen 2" cookies.


Glazed Pecan Honey Cookies

by Shelley Rodenberg


½ cup HONEY

1 cup butter

1 egg

1 tbsp lemon juice

3 1/2 cups flour

1 tsp baking powder

½ tsp salt


Cream honey and butter until it is light and fluffy. Add the egg and lemon juice, and beat to combine. Next combine the flour, baking powder, and salt. Once combined, add it to the wet ingredients. Chill the dough for one hour. Once chilled, shape the dough into 1-inch balls and place on ungreased cookie sheet. Flatten with bottom of glass, Brush with lightly beaten egg white and sprinkle with chopped pecans. Bake at 350F for 8-10 minutes or until the cookies are lightly browned. This recipe yields 6 dozen 2.5 inch cookies.


Caramel Pecan Clusters (turtles)

by Ellen Sundberg


2/3 cup honey

½ cup evaporated milk

½ teaspoon salt

1 cup pecans

6 ounces semisweet chocolate


Butter a cookie sheet and dust with 1-teaspoon cornstarch. Arrange three pecan halves in groups on a cookie sheet. In a saucepan over direct heat, mix evaporated milk with the honey, constantly sirring until it reaches 250 F. Drop a teaspoon full of the mixture on the pecan clusters, then let cool. Create a double boiler and melt the semisweet chocolate over water; coat the top of each cluster with melted chocolate.


Holiday Press Cookies

By Ellen Sundberg


1 c. Soft Butter

2/3 c. HONEY

3 Egg Yolks

1 tsp. Vanilla

3 c. Flour

Maraschino Cherries (for decorating)


Cream the butter, honey, egg yolks and vanilla together. Add 3 c. flour and mix well. Put dough through cookie press onto ungreased cookie sheet. Cut pieces of the Maraschino cherries and place on middle of cookie. Bake at 400 degrees for 7-10 minutes. Let cool and serve.


Honey Pecan Caramel Slices

by Ellen Sundberg


1 tsp. Flour

½ tsp Salt

¼ cup cream

1 tbsp butter

½ cup Honey

½ tsp. Vanilla

½ cup chopped nuts

1 pack miniature marshmallows


Mix flour, salt and cream in heavy saucepan. Mix in butter and Honey, Cook and stir constantly until temperature reaches 258 degrees (about 15 min.) stir in vanilla. Place layers of nuts on bottom of 8 by 10 inch pan. Cover with Y4 inch of the hot caramel. When cool cover with slightly thicker layer of marshmallows. Put remaining layer of caramel on top and cool slightly. Cut into strips and roll. Wrap in wax paper or foil to keep their shape. When cool cut into pinwheel slices.


Honey Caramel Buzzers

by Carol Shaw


16-20 cups large (at least nickel size) cereal or corn puffs

1 cup HONEY

¾ cup brown sugar-packed

½ lb. Butter

1 tsp. Soda


In a large pan, melt butter together with honey and brown sugar. Boil for 2-3 minutes stirring constantly. Add 1 tsp. Soda. Keep stirring. It will expand 3 to 4 times. That is why you use a large pan. Pour mixture over cereal or corn puffs. Stir to coat. Bake at 225 degrees for 45 minutes. Stir every 10 minutes. Cool. When cool break apart and put in air tight container. Enjoy.


Double Chocolate Oatmeal Cookies

by Alice Rekeweg


1 cup shortening

1 tsp. vanilla

3/4 tsp. Salt

1-1/4 cups honey

2 cups flour

1-1/2 cups rolled oats

2 eggs

1 tsp. baking powder

1 cup chopped nuts

2 squares chocolate (melted)

1/2 tsp. baking soda

1 1/2 cups chocolate chips


In a small bowl, combine flour, baking powder, baking soda and salt; set aside. Cream shortening and honey thoroughly. Add eggs, melted chocolate and vanilla. Beat until creamy. Gradually add flour mixture while mixing. Blend well. Fold in rolled oats, nuts and chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 12 to 15 minutes.


Date Filled Cookies

by Ellen Sundberg


1/2 cups butter, 1 cup honey (cream until fluffy)

2 eggs (add and beat well)

2 tbsp. cream, 1 tsp. vanilla (mix in)

3 cups flour, 1/4 tsp. soda, 1/2 tsp. salt (add, mix and chill)


Roll dough thin and cut into circles. Make date filling; cool and fill cookies. The reason to cool filling is that hot filling with honey will boil out if hot.


Honey Ginger Creams

by Carmen Conrad


½ cup shortening

¾ cup sugar

1 ¼ cup dark honey

1 egg

4 cups flour

1 tsp. cinnamon

2 tsp gr. Ginger

1 tsp. nutmeg

1 tsp. gr. Cloves

1 tsp. salt


Cream the first four ingredients. Mix the dry ingredients and add to first mixture alternately with a mixture of: 2 tsp. baking soda in ¾ cup hot water. Drop by teaspoonful onto greased cookie sheet. Bake at 400 degrees for 8 minutes. Cool and ice with creamed honey.


Honey Cookies


3 cups crisped rice cereal

16 ounces chocolate chips

¼ cup honey

1 tsp. vanilla


Heat all ingredients, except cereal, in a saucepan until creamy. Pour over cereal and coat well. Pat into a greased 8x8 pan and let cool before cutting.


Chocolate Chip Banana Bread

by Heather Warneke


3/4 cup HONEY

1/3 cup butter (soft)

2 eggs

1 1/2 cups mashed banana

1/2 cup water

1 2/3 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1/2 cup nuts

1/2 cup chocolate chips


Mix HONEY and butter. Stir in eggs, add rest of ingredients. Bake in greased 9x5x3-inch pan at 350 degrees for 55 to 60 minutes. Remove from pan.


Honey Scotcheroo Bars

by Carol Kuehl


3/4 c. sugar

1 c. HONEY

1 c. peanut butter

6 c. Rice Krispies


Mix sugar and HONEY in saucepan and bring to boil. Remove from heat and add peanut butter. Stir until thoroughly mixed. Add Rice Krispies. Mix until coated. Spread in 9x13 pan. Melt 1 - 6 oz. package each of chocolate and butterscotch chips. Spread over bars. Cut before frosting cools completely.


Honey Oatmeal Raisin Cookies

by Ellen Sundberg


1/2 c. shortening

1/2 c. brown sugar

3/4 c. HONEY

2 eggs

1/2 tsp. vanilla

1 3/4 c. oatmeal

1 tsp. salt

1 tsp. soda

1 tsp. cinnamon

1 tsp. nutmeg

1 c. raisins (cover with water and boil for 5 minutes)

3 tbsp. raisin water


Cream shortening and sugar. Add beaten eggs. Add HONEY and mix. Add dry ingredients and mix. Add raisins and raisin water and mix. Drop by spoonful on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.


No Bake Bars

by Jim Rodenberg

Ingredients and Directions:

1 c. HONEY

1 1/2 c. chucky peanut butter

3/4 c. brown sugar

Bring above ingredients to a boil and stir constantly. Then add:

4 c. Cheerios

1 c. (raisins, almonds, blueberries, etc.)

Spread on buttered cookie sheet. Let cool. Cut into appropriate size.


Cornmeal Sausage Bread


1 lb. brown and serve sausages

1 cup cornmeal

1 cup whole wheat flour

¼ cup bran

2¼ tsp. baking powder

1½ cups milk

2 eggs

¼ cup oil

3 tablespoons honey


Slice sausage into half-inch pieces and brown in skillet. Mix all the dry ingredients together in a large bowl, beat the milk, eggs, oil and honey until well blended. Add this mixture to the dry ingredients and mix well. Cover the bottom of a 9x13-inch baking pan with a coating of non-stick spray or some of the grease from cooking the sausage. Add in the sausage and spread evenly. Cover the sausage with cornmeal mixture and bake in a preheated oven for 30 minutes at 400 degrees.


Honey Ginger Throat Drops

Seems like the perfect time of year to incorporate honey into something that helps us get through those tough winter coughs and colds. A combination of ginger tea, sugar and honey pull this together. Learn how to make your own throat drops here


Honey Mustard

by Tim Tucker, ABF Membership and Marketing Committee Member and ABF E-Buzz Editor


½ cup dry mustard

½ cup white wine vinegar

½ cup honey

1 tsp. tumeric

1 tsp. salt

1 tsp. cornstarch


In a medium mixing bowl, combine mustard and vinegar, whisking to mix well and smooth out mixture. My original recipe called for refrigerating overnight and while that may help better the outcome, I don't think it is absolutely necessary. Do as you wish.

Warm honey a bit in microwave and add to mustard and vinegar mixture, whisking and mixing thoroughly.

Put mixture in a small sauce pan on a very low heat and warm slowly, adding salt, turmeric and cornstarch. Stir until thickened and remove from heat. Allow to cool.

This recipe will make about a cup and a half of finished mustard. Take half of mixture, about ¾ cup, and mix with mayonnaise or Miracle Whip (my favorite) to make a dressing for use during your New Year's Eve celebration with that meat and cheese tray or on a sushi tray as a replacement for the wasabi.


Brandied Apricot Preserves

Recipe from Ball's Complete Book of Home Preserving


5 cups sliced and pitted fresh apricots

2 cups chopped cored and peeled tart apples

2 cups granulated sugar

½ cup liquid honey

2 tbsp. lemon juice

1 cup brandy


In a large stainless steel saucepan, combine apricots, apples, sugar honey and lemon juice. Stir to mix well. Cover and let stand at room temperature for 40 minutes. Meanwhile, prepare canner, jars and lids. Bring reserved apricot mixture to a boil over medium heat, stirring to dissolve sugar. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25 to 30 minutes. Remove from heat and test for gelling ability. If gel stage has been reached, skim off foam. Stir in brandy and return to medium heat. Boil gently, stirring constantly for 5 minutes. Remove from heat and skim off foam. Ladle hot preserves into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot preserves. Wipe rim of jars and secure lids firmly on jars. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove from canner and allow jars to cool.