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Honey Recipes

(recipes that really use honey)

B&W Honey Cookie

Tim Arheit : 05/27/2014 9:57 AM : Recipes
B&W Honey Cookie

  • ⅔ c. honey
  • 1 c. butter
  • ½ t. vanilla extract
  • 2½ c. flour
  • ¼ t. salt
  • ½ t. baking powder
  • 2 oz. semi-sweet chocolate (or dark chocolate) melted

  1. Cream honey with butter and vanilla.
  2. In a separate bowl, mix together flour, salt and baking powder. Add to creamed honey mix.
  3. After it is incorporated, remove about ⅓ of the dough into another bowl. and stir in the melted chocolate.
  4. Line an 8 inch sqare with waxed paper. Press the vanilla mixture into the pan. Line an 8×4 bread pan with waxed paper. Press chocolate mixture into it.
  5. Chill for 30 minutes.
  6. Lift the vanilla dough out of the pan, using the waxed paper, onto a cutting board.
  7. Cut it in half.
  8. Place the chocolate layer on 1 of the vanilla pieces.
  9. Cover it with the 2nd piece of vanilla dough. Press gently.
  10. Cover with plastic wrap and refrigerate for 4 or more hours.
  11. Preheat oven to 375.
  12. Cut cookies into ⅛ in. thick slices. Then cut them in ½ crosswise.
  13. Bake on ungreased cookie sheet, for about 8 minutes (slightly golden).
  14. Cool on cookie rack.



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Bread of Buttermilk and Honey

Tim Arheit : 05/17/2014 9:54 AM : Recipes
Bread of Buttermilk and Honey
Cook time: 
Total time: 


Nothing like a warm slice of freshly baked bread with just a bit of butter and honey….or just a bit of honey. Don’t worry, this is an easy, yeast-free bread.
  • 2 c. white flour
  • 1½ c. whole wheat flour (or use all white flour if you want a lighter colored loaf)
  • ½ t. salt
  • 1 heaping Tablespoon baking soda
  • 1 T oil
  • 1½ c. buttermilk or sour milk
  • ¼ c. HONEY

  1. Grease the bottom of a loaf pan
  2. Mix together flours, salt and baking soda.
  3. Mix together the oil, buttermilk and honey. Warm slightly in a microwave so they will blend together.
  4. Add the warmed honey mix to the flour mix.
  5. Stir until well blended.
  6. Place dough in loafpan.
  7. Smooth top.
  8. Cover top with plastic wrap.
  9. Let it sit for 1 hour.
  10. Remove plastic wrap and bake at 375 for approx. 45 minutes.
  11. Let cool slightly and then remove from pan and finish cooling….if you can.


buttermilkSorry about the photo….crumbs were the only part left once we sliced it!

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Comforting Honey Banana Bread

Tim Arheit : 05/10/2014 9:51 AM : Recipes
Comforting Honey Banana Bread
Cook time: 
Total time: 


  • ⅓ c. vegetable oil
  • ½ c. HONEY
  • 1 t. vanilla extract
  • 2 eggs
  • 1 c. mashed bananas
  • 1¾ c. flour
  • 1 t. baking soda
  • 1 t. nutmeg
  • 1 t. ginger
  • ¼ c. water (or milk or carbonated water)

  1. Preheat over to 325.
  2. Grease a 9×5 inch bread pan.
  3. Mix together flour, spices, baking soda.
  4. In a bow, beat together oil and honey.
  5. Add eggs.
  6. Mix in bananas and vanilla.
  7. Add flour mixture alternately with water.
  8. Pour into bread pan.
  9. Bake for 55-60 minutes.
  10. Cool before serving.


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Honey Herb Turkey Roast

Tim Arheit : 05/05/2014 9:18 PM : Recipes
Honey Herb Turkey Roast

Honey, Boneless Turkey Breast and some delicious herbs and spices– Delicious, Nutritious, and makes great left-overs
  • 1 boneless turkey breast roast, 3#, thawed
  • ½ c. HONEY
  • 1 t. smoked paprika
  • 1 t. paprika
  • ½ t. garlic powder
  • 1 t. chipoltle chili powder
  • ½ t. dried thyme
  • ½ t. dried rosemary, crushed
  • ½ c. orange juice

  1. Preheat oven to 325.
  2. Remove all netting from turkey breast. Throw out that nasty “gravy” packet. Pat dry the turkey with paper towels.
  3. Mix together all the remaining ingredients except orange juice.
  4. Place the roast, skin side up, on a baking rack in a roasting pan.
  5. Lift skin up so that you can spread ½ of the honey mixture directly on the turkey.
  6. Place the skin back on the turkey, and coat it with the remaining honey mix.
  7. Pour orange juice into pan.
  8. Place in the pre-heated oven.
  9. Baste occasionally.
  10. Roast until it is golden brown, and meat thermometer reads 170.
  11. Remove from oven, wrap in foil for about 10 minutes, then slice and serve.


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Curry-Up Honey Chicken

Tim Arheit : 04/27/2014 9:17 PM : Recipes
Curry-Up Honey Chicken

Here’s an easy, tasty chicken dish. By the way, leftovers make delicious chicken salad sandwiches or wraps.
  • 4 chicken breasts
  • 2 T. butter, melted
  • ½ c. honey
  • 1 t. curry powder
  • dash of hot sauce (I used Frank’s)

  1. Preheat over to 350.
  2. Spray a shallow baking pan with Pam.
  3. Put chicken on the baking pan.
  4. Mix together remaining ingredients.
  5. Pour over chicken.
  6. Cover with foil.
  7. Bake for 40 minutes.
  8. Uncover and bake another 10 minutes.
  9. When chicken is no longer pink in the center, its ready for dinner!


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Love These Sprouts

Tim Arheit : 04/21/2014 9:14 PM : Recipes
Love These Sprouts

I’m not sure why brussel sprouts have such a bad rep. This recipe is the perfect balance of just a few ingredients that provide big flavors and textures: sweet-salt-sour-bitter along with crunchy and chewy— yum
  • 4 slices bacon
  • 1 netted bag of fresh brussel sprouts
  • 2 tablespoons honey
  • 1 t. fresh lemon juice
  • ¼ c. raisins

  1. Chop bacon into ½ inch strips.
  2. Cook over medium heat until crisp.
  3. While the bacon is cooking, cut off the base of the sprouts and cut the sprouts into quarters.
  4. When bacon is cooked, add sprouts.
  5. Stir the sprouts into the bacon bits.
  6. Continue to cook until sprouts are bright green and still slightly firm.
  7. Add honey, lemon juice, and raisins.
  8. Stir to blend and to warm raisins.
  9. Serve



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Honey Raisin Chip Oatmeal Cookie

Tim Arheit : 04/15/2014 9:12 PM : Recipes

When the world gets busy, and tasks pile up….sometimes all you need is a warm, chewy cookie.

Honey Raisin Chip Oatmeal Cookie

  • ¼ c. brown sugar
  • ½ c. softened butter
  • ½ c. honey
  • 1 egg
  • 1 t. vanilla extract
  • 1½ c. old-fashioned oats
  • 1 c. flour
  • ½ t. baking soda
  • ⅓ c. chocolate chips
  • ⅓ c. raisins

  1. Preheat oven to 350. Lightly spray a cookie sheet with Pam.
  2. Cream sugar, butter and honey until light and fluffy.
  3. Add egg and vanilla. Beat until mixed.
  4. Mix together oats, flour and baking soda in a bowl.
  5. Add to honey mix and blend completely.
  6. Stir in chips and raisins.
  7. Drop by spoonfuls onto cookie sheets.
  8. Bake for 8-10 minutes until edges just start to brown.
  9. Remove from oven, let cool on sheets a few minutes before placing cookies on cooling racks.


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Honey Pumpkin Pie

Tim Arheit : 04/10/2014 9:09 PM : Recipes
Honey Pumpkin Pie

  • 1 9 inch crust, unbaked
  • 2 c. pumpkin puree (NOT pumpkin pie mix)
  • 1½ t. ground ginger
  • 1½ t. ground cinnamon
  • ½ t. nutmeg
  • ½ t. allspice
  • ½ t. salt
  • 4 eggs, lightly beaten
  • 1 c. honey (I used a light honey), slightly warmed so it blends
  • 1 c. heavy cream (accept NO substitutes…you want a creamy yummy pie)

  1. In a large bowl blend together the pumpkin puree, spices and salt.
  2. In a separate bowl, beat together the eggs, honey and cream.
  3. Pour into prepared pie shell. I usually use the Butter Pie Crust Dough from epicurious.com
  4. Bake at 400F for 50-55 minutes, or until a knife inserted in the center comes out clean.
  5. Cool on a cooling rack.



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Easy Honey Caramel Drizzle

Tim Arheit : 04/03/2014 9:08 PM : Recipes
Easy Honey Caramel Drizzle

  • ½ c. honey
  • 1 stick butter (not margarine)
  • ¾ c. brown sugar
  • 1 can sweetened condensed milk
  • 1 t. vanilla extract

  1. Mix together honey, butter and brown sugar in saucepan.
  2. Bring mixture to a low bubble for about 2 minutes, stirring constantly.
  3. Add condensed milk and continue stirring until completely mixed.
  4. Cool slightly and pour into containers.

Warm this slightly before serving over: apple slices, cheesecake, ice cream, poundcake, etc.


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Chocolate Honey Marshmallows

Tim Arheit : 03/26/2014 10:39 PM : Recipes
Chocolate Honey Marshmallows

  • ⅓ c. cocoa powder
  • 3 envelopes plain gelatin
  • 1½ c. sugar
  • 1 c. honey
  • Sprinkling Blend:
  • ½ each confectioner’s sugar and cocoa

  1. Line an 8×8 pan with foil. Spray with a non-stick food spray.
  2. Mix cocoa with ⅓ c. water til dissolved.
  3. Mix gelatin with ½ c. warm water in a mixing bowl.
  4. Stir together sugar, honey and ½ c. water in a saucepan and cook til mixed. Increase heat and bring to a low boil for 8 minutes (do not stir)…make sure it doesn’t boil over.
  5. With electric mixer, beat cocoa mixt into gelatin mix. Carefully pour hot honey mix into gelatin mix and slowly increase speed to high. Beat til thick and fluffy.
  6. Pour into pan and smooth out top. Using a sieve, shake sprinkling blend onto top of marshmallows. Cover with plastic wrap and let cool for 8 hours.
  7. When ready to serve, cut into shapes and coat with “blend”


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