Some Honey Recipes
I know this page would be better as a blog. To be honest, though, I am somewhat intimidated by the idea of taking beautiful pictures of food. So, for now, I am just going to post a few of our favorite honey recipes. Maybe someday this will have beautiful pictures... but don't hold your breath.
Honey Salad Dressing
½ c. mayonnaise
1 T. honey
1 T. vinegar (or lemon juice)
Salt
Pepper
Mix together all ingredients. Use this dressing for Cole Slaw, Pasta Salad, Spinach Salad, Waldorf Salad, or Layered Lettuce Salad.
Honey Butter
½ c. honey
½ c. butter
Soften the butter at room temperature. Beat with a mixer until light and fluffy. Gradually add in honey and beat until well blended.
Whipped Cream
½ c. whipping cream
1-2 T. honey
Beat whipping cream until thickened, but not yet forming peaks. Add in the honey and continue beating until whipping cream forms soft peaks. Make sure that your honey is not crystallized, as it will give the whipped cream a somewhat grainy texture.
Honey Mustard
3 T. mustard seeds (you can use white, brown, or black)
1/4 c. dry mustard powder (this is ground white mustard seeds)
½ tsp. salt
1 T. honey
¼ c. cold water
1 ½ T. vinegar
Grind mustard seeds in a food processor or with a mortar and pestle. Add mustard powder, turmeric, salt, honey, and water. Stir well. Let sit for 10 minutes. Add the vinegar and stir well. Let sit (in or out of the refrigerator) for at least 24 hours before using. Stores for up to a month in the refrigerator.
Honey caramel suckers
1 c. honey
½ c. white sugar
½ c. whipping cream
¼ tsp. salt
Combine honey, sugar, cream, and salt in a medium saucepan. Heat on medium until mixture reaches the soft crack stage (285°F). Remove from heat and pour into molds. You can also pour drops onto parchment paper (or a buttered pan—don’t use wax paper) to make hard candies.
Caramel Popcorn
8 c. popped popcorn
4 T. butter
1/3 c. brown sugar
1/3 c. honey
dash of salt
Combine butter, brown sugar, honey, and salt in a medium saucepan. Heat on medium until mixture begins to boil. Let boil 2 minutes. Pour over popped corn. This makes a soft caramel corn.
You can make it into a crunchy caramel corn by spreading on a cookie sheet and baking at 250°F for 45 minutes, stirring occasionally. When you remove it from the oven, spread on a different cookie sheet that has been lined with foil and sprayed with non-stick cooking spray.
Honey Roasted Almonds
4 c. almonds
1 T. butter
¼ c. honey
½ c. sugar
1 tsp. salt
½ tsp. cinnamon (optional)
Roast the almonds in 350°F oven for 10-15 minutes.
Mix together sugar and salt in a bowl.
In a large skillet, heat butter and honey together. Let boil 1 minute. Add almonds and continue stirring until almonds are well coated. Add sugar and salt mixture and stir until all almonds are covered. Spread out on cookie sheet and let cool.
Honey Lemon Drink
½ c. honey
½ c. lemon juice (squeezed from ripe lemons or bottled Lemon Juice)
4 c. water
Mix honey and ½ c. water in a sauce pan and heat until honey is completely dissolved in the water. Add the lemon juice. Add the additional water.
This makes a great warm drink that we love when we are sick. Or you can add cold water and ice to make a summer lemonade treat.
Variation: Pour the dissolved honey mixture in a blender. Add the lemon juice, 2 c. cold water, and 3 handfuls of ice. Blend to make a honey lemon slush.
Granola
4 c. regular oats
1 c. coconut
½ c. sunflower seeds
½ c. pumpkin seeds
½ c. wheat germ
1 c. sliced or chopped nuts (I like almonds or pecans)
¾ c. honey
½ c. butter or oil
¼ tsp. salt
1 c. dried fruit
Mix all of the dry ingredients together in a large bowl. In a saucepan, mix together the honey, butter or oil, and salt. Heat until boiling. Pour over the dry ingredients and mix. Spread out on 2 large cookie sheets. Bake at 250°F for 35-40 minutes, stirring every 15 minutes. Let cool. Mix in the dried fruit. Store in an airtight container.
Granola Bars
2 c. regular oats
1 c. coconut
¾ c. dried pineapple (or other dried fruit)
1 c. macadamia nuts (or other nuts)
1/3 c. honey
1/3 c. brown sugar
¼ c. butter
1 tsp. vanilla
¼ tsp. salt
Mix the oats and coconut and spread on a baking sheet. Bake at 400°F for 10 minutes, stirring every couple of minutes. Remove from oven and pour into a large bowl. Mix in pineapple and macadamia nuts.
In a saucepan, mix together the honey, brown sugar, butter, and salt. Heat until just starting to bubble. Pour over the dry ingredients and mix.
Line a 9”x13” pan with parchment paper. Press granola mixture into the pan. Let it dry and harden for 2-3 hours. Remove from pan and cut into bars.
Honey Graham Crackers
2 c. whole wheat flour
1 c. white flour
1 tsp. baking powder
1/2 tsp. baking soda
¾ tsp. salt
1/2 tsp ground cinnamon (optional)
1/2 c. butter, softened
1/2 c. packed brown sugar
1/3 c. honey
1 tsp. vanilla extract
1/2 c. milk
Mix together the flour, baking powder, baking soda, salt, and cinnamon (if desired). Set aside.
In another bowl, cream together butter, brown sugar, and honey until light and fluffy. Stir in the dry ingredients alternating with the milk and vanilla. Chill dough for 1 hour. Roll out on well-floured surface to 1/8”. Cut into squares (or use cookie cutters for fun shapes) and place on ungreased baking sheet. Bake at 350°F for 13-15 minutes.
Variation: Sprinkle with a cinnamon sugar mixture before baking.
Honey Salad Dressing
½ c. mayonnaise
1 T. honey
1 T. vinegar (or lemon juice)
Salt
Pepper
Mix together all ingredients. Use this dressing for Cole Slaw, Pasta Salad, Spinach Salad, Waldorf Salad, or Layered Lettuce Salad.
Honey Butter
½ c. honey
½ c. butter
Soften the butter at room temperature. Beat with a mixer until light and fluffy. Gradually add in honey and beat until well blended.
Whipped Cream
½ c. whipping cream
1-2 T. honey
Beat whipping cream until thickened, but not yet forming peaks. Add in the honey and continue beating until whipping cream forms soft peaks. Make sure that your honey is not crystallized, as it will give the whipped cream a somewhat grainy texture.
Honey Mustard
3 T. mustard seeds (you can use white, brown, or black)
1/4 c. dry mustard powder (this is ground white mustard seeds)
½ tsp. salt
1 T. honey
¼ c. cold water
1 ½ T. vinegar
Grind mustard seeds in a food processor or with a mortar and pestle. Add mustard powder, turmeric, salt, honey, and water. Stir well. Let sit for 10 minutes. Add the vinegar and stir well. Let sit (in or out of the refrigerator) for at least 24 hours before using. Stores for up to a month in the refrigerator.
Honey caramel suckers
1 c. honey
½ c. white sugar
½ c. whipping cream
¼ tsp. salt
Combine honey, sugar, cream, and salt in a medium saucepan. Heat on medium until mixture reaches the soft crack stage (285°F). Remove from heat and pour into molds. You can also pour drops onto parchment paper (or a buttered pan—don’t use wax paper) to make hard candies.
Caramel Popcorn
8 c. popped popcorn
4 T. butter
1/3 c. brown sugar
1/3 c. honey
dash of salt
Combine butter, brown sugar, honey, and salt in a medium saucepan. Heat on medium until mixture begins to boil. Let boil 2 minutes. Pour over popped corn. This makes a soft caramel corn.
You can make it into a crunchy caramel corn by spreading on a cookie sheet and baking at 250°F for 45 minutes, stirring occasionally. When you remove it from the oven, spread on a different cookie sheet that has been lined with foil and sprayed with non-stick cooking spray.
Honey Roasted Almonds
4 c. almonds
1 T. butter
¼ c. honey
½ c. sugar
1 tsp. salt
½ tsp. cinnamon (optional)
Roast the almonds in 350°F oven for 10-15 minutes.
Mix together sugar and salt in a bowl.
In a large skillet, heat butter and honey together. Let boil 1 minute. Add almonds and continue stirring until almonds are well coated. Add sugar and salt mixture and stir until all almonds are covered. Spread out on cookie sheet and let cool.
Honey Lemon Drink
½ c. honey
½ c. lemon juice (squeezed from ripe lemons or bottled Lemon Juice)
4 c. water
Mix honey and ½ c. water in a sauce pan and heat until honey is completely dissolved in the water. Add the lemon juice. Add the additional water.
This makes a great warm drink that we love when we are sick. Or you can add cold water and ice to make a summer lemonade treat.
Variation: Pour the dissolved honey mixture in a blender. Add the lemon juice, 2 c. cold water, and 3 handfuls of ice. Blend to make a honey lemon slush.
Granola
4 c. regular oats
1 c. coconut
½ c. sunflower seeds
½ c. pumpkin seeds
½ c. wheat germ
1 c. sliced or chopped nuts (I like almonds or pecans)
¾ c. honey
½ c. butter or oil
¼ tsp. salt
1 c. dried fruit
Mix all of the dry ingredients together in a large bowl. In a saucepan, mix together the honey, butter or oil, and salt. Heat until boiling. Pour over the dry ingredients and mix. Spread out on 2 large cookie sheets. Bake at 250°F for 35-40 minutes, stirring every 15 minutes. Let cool. Mix in the dried fruit. Store in an airtight container.
Granola Bars
2 c. regular oats
1 c. coconut
¾ c. dried pineapple (or other dried fruit)
1 c. macadamia nuts (or other nuts)
1/3 c. honey
1/3 c. brown sugar
¼ c. butter
1 tsp. vanilla
¼ tsp. salt
Mix the oats and coconut and spread on a baking sheet. Bake at 400°F for 10 minutes, stirring every couple of minutes. Remove from oven and pour into a large bowl. Mix in pineapple and macadamia nuts.
In a saucepan, mix together the honey, brown sugar, butter, and salt. Heat until just starting to bubble. Pour over the dry ingredients and mix.
Line a 9”x13” pan with parchment paper. Press granola mixture into the pan. Let it dry and harden for 2-3 hours. Remove from pan and cut into bars.
Honey Graham Crackers
2 c. whole wheat flour
1 c. white flour
1 tsp. baking powder
1/2 tsp. baking soda
¾ tsp. salt
1/2 tsp ground cinnamon (optional)
1/2 c. butter, softened
1/2 c. packed brown sugar
1/3 c. honey
1 tsp. vanilla extract
1/2 c. milk
Mix together the flour, baking powder, baking soda, salt, and cinnamon (if desired). Set aside.
In another bowl, cream together butter, brown sugar, and honey until light and fluffy. Stir in the dry ingredients alternating with the milk and vanilla. Chill dough for 1 hour. Roll out on well-floured surface to 1/8”. Cut into squares (or use cookie cutters for fun shapes) and place on ungreased baking sheet. Bake at 350°F for 13-15 minutes.
Variation: Sprinkle with a cinnamon sugar mixture before baking.
