Cletus Says-  “Cook With Honey!”

 All these recipes must be good for you because they all have “Honey” in them. Right?

Honey Pumpkin Muffins

(Courtesy of the National Honey Board)

  • 1-1/2 cups – all-purpose flour
  • 1-1/2 teaspoons – baking powder
  • 1 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 1-1/2 teaspoons – ground cinnamon
  • 1/2 teaspoon – ground ginger
  • 1/4 teaspoon – ground nutmeg
  • 1/4 cup (1/2 stick) – butter or margarine, softened
  • 3/4 cup – honey
  • 1 – egg
  • 1 cup – solid-pack pumpkin
  • 1 cup – chopped toasted walnuts

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Curried Sweet Potato Soup

  • 1 Tablespoon – olive oil
  • 1 – onion, diced
  • 4 medium-sized cloves – garlic, peeled
  • 6 cups (48 oz.) – chicken or vegetable stock
  • 1 lb. – sweet potatoes, peeled and cut into chunks
  • 1 medium – russet potato, peeled and cut into chunks
  • 2 teaspoons – salt
  • 6 Tablespoons – Orange Blossom honey, divided
  • 1 medium – red bell pepper, seeded and diced
  • 2 to 3 teaspoons – curry powder
  • 1/2 teaspoon – pepper
  • 1/2 teaspoon – ground ginger
  • 1/4 cup – chopped fresh cilantro, optional

Heat oil over medium-high heat in a soup pot. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes. Puree mixture in batches, put soup back over low heat and add 5 Tablespoons of the honey, bell pepper, curry powder, pepper and ginger. Bring to a simmer, taste and adjust seasonings. Microwave remaining 1 Tablespoon honey for 5 seconds on High. Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro, if desired. Serves 4 to 6.

Sage-Honey Roasted Acorn Squash
(Recipe courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.)

  • 2 – acorn squashes
  • 1 cup plus 1 tablespoon – water
  • 1/4 cup – sage honey
  • 1/2 teaspoon – kosher salt
  • For Honey Butter:
  • 1/2 cup – unsalted butter
  • 1/2 cup – sage honey
  • 2 tablespoons – fresh sage leaves, chopped
  • Fleur de Sel or Maldon salt, to taste

Preheat the oven to 350 degrees.
Cut each acorn squash in half lengthwise and, using a metal spoon, scoop out and discard the seeds and any pulp. Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut side up, snugly on top.
In a small bowl stir together ¼ cup sage honey, 1 tablespoon of water and salt; brush the cut side of each squash with the honey solution, making sure that all of the honey solution is used. Cover the pan tightly with foil and bake for 30 minutes.
While the squash is cooking, make the sage honey butter. Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming; cook until nutty brown in color. Remove from the heat and immediately add ½ cup sage honey and the sage leaves, stirring well. Set aside.
Remove the foil from the squash and bake for another 15 minutes or until golden and tender when tested with the tip of a knife.
Transfer the squash to a serving platter and spoon the sage-honey butter on top, then sprinkle with Fleur de Sel or Maldon salt. 

Slow Cooker Honey Sweet & Sour Chicken with Crushed Red Pepper and Caramelized Onions
(Recipe courtesy of Marie Simmons, cookbook author.)

  • 3 pounds (about 8) large  – bone-in chicken thighs, skin and fat removed, rinsed and patted dry
  • Coarse salt and freshly ground black pepper
  • 1/2 cup  – tomato sauce
  • 1/4 cup  – honey
  • 1/4 cup = – apple cider vinegar 
  • 1/2 teaspoon  – crushed red pepper
  • 2 tablespoons – extra virgin olive oil
  • 2 cups  – onions, thin lengthwise slices 

Spray the insert of your slow cooker with non-stick cooking spray. 
Lightly season both sides of the chicken thighs with salt and pepper. Place the pieces in the slow cooker. In a bowl stir the tomato sauce, honey, vinegar and red pepper until blended. Pour over the chicken.
Cover and cook the chicken on low until the chicken is cooked through, 3 to 4 hours, depending on your slow cooker.  Lift the cooked chicken from the juices and place in an oven proof serving dish. Cover with foil and keep warm in a low oven. Reserve the juices. There will be 1 to 2 cups. 
Meanwhile heat oil in a medium skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring occasionally, over low heat, until the onions are golden, about 15 minutes. Add the reserved juices and gently boil until reduced by about half. Spoon the onion mixture over the chicken and garnish with the parsley or oregano.

Honey Pot Cider

  • 1-1/4 cup – apple cider
  • 1 Tablespoon – Orange Blossom honey
  • 1 pinch – cinnamon
  • 1-3/4 oz. – Apple Jack brandy
  • 1 – cinnamon stick
  • 2 – apple slices

Combine the apple cider, honey and cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the Apple Jack brandy and pour the cider into a mug.
With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.

Peaches ‘N Honey Frozen Yogurt Cookie Sandwiches

Honey Cookies

2¾ cups sifted flour

1 teaspoon baking soda

1 teaspoon baking powder

½ cup unsalted butter

¼ cup low-fat Greek yogurt

1 cup plus 2 tablespoons honey

1 egg

1 teaspoon vanilla extract

Peaches ‘N Honey Frozen Yogurt

4 medium Eastern yellow ripe peaches, peeled and sliced

2 cups nonfat vanilla yogurt

¼ cup honey

¼ to ½ teaspoon freshly grated cinnamon

Honey Cookies: Preheat oven to 375°F. In small bowl combine flour, baking soda, and baking powder. Set aside. In a separate bowl, cream butter and honey until smooth. Beat in egg and vanilla. Gradually add dry ingredients. Drop rounded teaspoons of dough onto cookie sheets lined with parchment paper. Bake 7 to 10 minutes or until golden. Let stand on cookie sheet 2 minutes before removing to cool on wire rack. Makes about 4 dozen cookies, depending on size.

Peach ‘N Honey Frozen Yogurt: Puree the peaches in a blender. (You should have about 1½ cups of pureed peaches). Add yogurt and honey to a bowl and combine the pureed peaches. Mix well. Pour into a freezer bowl of an automatic frozen yogurt-ice cream maker. Turn the machine on and let mixture thicken, about 20 to 25 minutes. Stir in cinnamon by hand.

Once the cookies have thoroughly cooled, place 1 ice cream scoop of frozen yogurt onto a cookie and gently press a second cookie on top. Use a knife to trim the sides of excess yogurt. Repeat with remaining cookies and frozen yogurt. Eat immediately or wrap in plastic wrap and freeze up to 2 weeks.

Blueberry Delight

½ c frozen blueberries

½ c yogurt

1 banana

½ c orange juice

2 T honey

Combine all ingredients in a blender and process until smooth. Pour into glasses and serve immediately. 

Crunchy Honey-Yogurt Breakfast Parfait

  • 1 large – banana, sliced, divided
  • 1/3 cup – honey, divided
  • 1/2 cup – plain yogurt, divided
  • 1/2 cup – crunchy granola, divided

Reserve several slices of banana for garnish. Layer 1 Tablespoon honey, 1/4 of the pre-sliced banana, 2 Tablespoons yogurt, 2 Tablespoons granola, 1/4 of the sliced banana, 2 Tablespoons yogurt, 1 Tablespoon honey and 2 Tablespoons granola in parfait glass. Repeat for second parfait. Garnish with reserved banana and honey.

High Impact Honey Vanilla Ricotta Pear

  • 2 teaspoons – honey
  • 1/2 cup – part skim ricotta cheese
  • 1/4 teaspoon – vanilla extract
  • 1 – pear, sliced

Mix together ricotta cheese, honey and vanilla. Add sliced pears and serve chilled.

Grilled Lamb with Spanish Sherry Sauce

  • 1-1/2 lbs. – lean American lamb leg steaks, cut 1-inch thick
  • 3 – russet potatoes, cut in 8 wedges each
  • 1 – red bell pepper, cut in 8 strips
  • 1 – green bell pepper, cut in 8 strips
  • 1 – yellow bell pepper, cut in 8 strips
  • 1/2 cup – unsweetened apple juice
  • 1/2 cup – honey
  • 2 Tablespoons – tomato paste
  • 2 Tablespoons – red wine vinegar
  • 2 Tablespoons – onion, minced
  • 2 cloves – garlic, minced
  • 1 teaspoon – Worcestershire sauce
  • 1/2 teaspoon – black pepper, freshly ground

Spanish Sherry Sauce: In small saucepan, combine sherry, honey, tomato paste, red wine vinegar, onion, garlic, Worcestershire sauce and pepper. Simmer five minutes. Makes 1 1/4 cups. Ignite coals in barbecue; allow to burn until bright red and covered with gray ash. Grill steaks and vegetables 4 inches from coals, cooking 5-6 minutes. Turn lamb and vegetables and brush with sherry sauce; cook an additional 5 minutes. Turn lamb, brush with sherry sauce and cook 2-3 minutes longer for medium-rare. Grill vegetables to desired degree of doneness. Cut lamb steaks into thirds and serve with grilled vegetables.

Sparkling Ginger-Infused Honey Hibiscus Drink

  • 1 cup  – dried hibiscus leaves
  • 4 cups  – boiling water
  • 1 ¼ cups  – ginger infused honey simple syrup
  • ¼ cup – turbinado sugar
  • 1 cup – sparkling wine
  • lime wedge, for garnish
  • ice cubes
    Ginger Infused Honey Simple Syrup
  • 1 cup  – Wildflower honey
  • ¼ cup  – water
  • 1 inch piece  – fresh ginger, cut in ¼-inch pieces
  • 1 lime – zest

Place dried hibiscus leaves in a large bowl. Pour boiling water over leaves and let steep for 20-30 minutes. In a pot combine honey, water, ginger and lime zest and gently warm on low. Let the ginger and zest steep for at least 10 minutes. Strain hibiscus mixture and discard the leaves. Strain ginger honey syrup and discard the ginger and zest. Combine honey simple syrup and hibiscus liquid and sugar. Stir well. Chill. Before serving, add sparkling wine. Serve over ice. Garnish with lime wedges.

Spiced Honey Echinacea Cooler

  • 4 – Echinacea tea bags*
  • 4 – cinnamon sticks
  • 20 – whole cloves
  • 1/2 cup – honey
  • 1/4 cup – fresh lemon juice

Bring water to a boil in a medium saucepan. Add tea bags, cinnamon, and cloves ; let simmer for 5 minutes. Remove cinnamon and cloves and stir in honey and lemon juice. Place in refrigerator until chilled (approx. 1 hour). Pour over ice and garnish with fresh lemon slices. *May substitute chamomile tea for the Echinacea tea.

 The Honey Feast – Delicious Recipes

for the Honey Lover

Courtesy of the National Honey Board

Exfoliating Honey Mask

* 1 tablespoon – honey
* 1 tablespoon – cornmeal
In a small bowl mix honey and cornmeal. Mix until thoroughly combined. Apply the exfoliating facial mask with gentle, circular motions onto your T-zone, with special attention to the nose, chin and forehead.

Leave on for 10 minutes. Rinse with warm water.


* 4 to 6 – fresh raspberries, (reserve 1 for garnish)
* 1 Tablespoon – honey
* 4 oz. – sparkling wine or Prosecco
With the back of a spoon or muddler, mash the raspberries and honey together and place in the bottom of a champagne flute. Pour the prosecco to fill and garnish with fresh raspberry.

 Honey and Milk Refining Face Mask

* 2 teaspoons – full fat Greek yogurt
* 2 teaspoons – honey
* 2 drops – lavender (or your favorite essential oil)
Mix ingredients in a bowl and apply using hands or a fan brush. Let mask dry for 20 minutes then rinse with warm water and towel dry.

Queen Bee Royale
* 1-1/2 inch piece – honeycomb
* 1 oz. – honey liqueur
* 5 oz. – sparkling wine or champagne
Pour the honey liqueur into a champagne flute, add the honeycomb piece and fill with sparkling wine or champagne.
Chocolate Cherry Moisturizing Body Gel
* 1 cup – purified water
* 1 teaspoon – unsweetened cocoa powder
* 1 cup – vegetable glycerine
* 1 cup – honey
* 3 Tablespoons – cherry juice
* 3 Tablespoons – lavender floral water
* 3 Tablespoons – vanilla extract
Combine all ingredients in a large microwave safe bowl or measuring cup. Microwave the ingredients for 2 minutes, stopping every 30 seconds to give a few stirs. Your final product should be a translucent, fragrant, and lightly moisturizing gel. If the gel becomes too thick, add a few teaspoons of water until the desired consistency is achieved. Store in covered container in refrigerator for up to 2 weeks. To Use:

Thoroughly work into clean, dry skin. Allow to dry completely before dressing. *Try adding a few tablespoons of aloe Vera gel to create a creamy, after sun skin soother.


Honey Feast Recipes

 (Courtesy of the National Honey Board)

Fallen Butternut Squash Gratin

 3 cups (6 medium) – butternut squash, cooked

  • 1/2 cup – honey
  • 3 Tablespoons – flour
  • 1 teaspoon – salt
  • 1/4 teaspoon – nutmeg
  • 1/4 teaspoon – cinnamon
  • 3 large – eggs, separated
  • 1/4 cup – chopped pecans

Combine squash, honey, flour, salt, spices and egg yolks; blend well. Beat egg whites until they reach stiff peaks; sold into squash mixture until no streaks of white remain. Pour into 6 buttered ramekins; sprinkle nuts over top. Place ramekins in hot water bath; bake at 350°F until golden, about 30 minutes.

 Wild Rice & Mushroom Stuffing

  • 1 cup – wild rice
  • 4 cups – water, salted to taste
  • 1 Tablespoon – oil
  • 1/2 cup – minced onion
  • 1/2 cup – chopped celery
  • 1 teaspoon – minced garlic
  • 2 cups – sliced mushrooms
  • 1/4 cup – chopped dried apricots
  • 2 Tablespoons – minced parsley
  • 1/4 cup – honey

In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

Cranberry Pecan Pie

  • 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.

Honey Whiskey Clove-Glazed Ham  

  • 3/4 cup – honey
  • 1-1/2 Tablespoons – bourbon whiskey*
  • 1/2 teaspoon – ground cloves
  • 1 (5-lb.) – bone-in fully cooked ham, spiral sliced

Combine honey, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.
*2 teaspoons vanilla can be substituted for bourbon.

Honey Pot Cider

  • 1-1/4 cup – apple cider
  • 1 Tablespoon – Orange Blossom honey
  • 1 pinch – cinnamon
  • 1-3/4 oz. – Apple Jack brandy
  • 1 – cinnamon stick
  • 2 – apple slices

Combine the apple cider, honey and cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the Apple Jack brandy and pour the cider into a mug.
With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.

 Honey Oatmeal Chocolate Chip Cookies

 Makes 5 dozen

  • 1 cup honey
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped nuts

Preheat oven to 350°F. In the bowl of an electric mixer, cream together honey and butter until smooth. Beat in eggs, one at a time, and add vanilla; mix well. Combine flour, oats, baking powder, baking soda, and salt; mix well. Add flour mixture to honey mixture in two parts; mix well after each addition. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto parchment-lined or greased baking sheets. Bake for 12 to 16 minutes or until lightly browned. *You may substitute carob chips, raisins or dried cherries for chocolate chips.


   Lemon Dream Pie

Makes 8 servings

  • 1 9-inch unbaked pie shell
  • 1-1/2 cups water
  • 1 cup honey
  • 1/2 cup lemon juice
  • 1/3 cup cornstarch
  • 2 Tablespoons butter or margarine
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 4 egg yolks, lightly beaten
  • 1-1/2 cups heavy whipping cream, whipped to soft peaks

Bake empty pie shell according to package directions until golden brown. In medium saucepan, combine water, honey, lemon juice, cornstarch, butter, lemon peel and salt. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat. Stir small amount into yolks. Pour yolk mixture back into honey mixture; mix thoroughly. Pour into pie shell. Chill. to serve, top with whipped cream.


The following was sent in by member Teddi Irwin.

Honey: How Sweet It Is

Don’t overlook honey as an ingredient in your next recipe. It offers flavor and health benefits, too! Grab these honey recipe ideas.

By Tom Meade

Honey adds a delicious new dimension to beverages, salads, main dishes, vegetables and desserts, and it’s the healthy alternative to refined sugar.

Honey comes in an infinite number of varietals, like wines.

Each has its own distinct aroma and flavor, depending on the kind of flowers where the bees were gleaning nectar.(Supermarket honey generally has a consistently bland flavor because it’s blended and because 75% of all store bought honey is not pure honey.)

Tips for Cooking with Honey

When measuring honey, moisten the measuring cup with water or oil to prevent sticking.

Substitute 2/3 to ¾ cup of honey for 1 cup of sugar in recipes.

When baking with honey, lower the oven temperature by 25 degrees.

Add two tablespoons of honey to a cake mix to make the cake moist and less crumbly.

Use dark honey, such a buckwheat honey, as a substitute for molasses and brown sugar in baked beans.


Please do not store honey in the fridge. Store it at room temperature.

When honey crystallizes naturally, immerse the jar in warm water to liquefy it again.

The nectar from spring maple-tree blossoms produces a zingy dark-amber honey.

Clover honey is yellow and pleasantly smooth with a floral “nose.”

Buckwheat honey is as dark as motor oil and has a real bite.

On some of the Greek islands, honey bees glean nectar almost exclusively from thyme blossoms, and their honey is spicy.

It’s a treat to sample and compare honey at farmers’ markets and local food co-ops.

Like wines, certain honey varietals are better than others for certain recipes.

Beekeepers Share Recipes

In central Massachusetts, members of the Worcester County Beekeepers Association have been swapping recipes for generations.

The oldest bee-keeping group in the country, it celebrated its centennial anniversary in 2000 by publishing One Hundred Years of Cooking With Honey. It’s one of those wonderful ring-bound cookbooks that contain so many family recipes that cooks cherish. Here are some variations to try!

Thyme and Honey Lamb Chops

Here’s a variation of the beekeepers’ recipe for pork chops. If there is a Mediterranean grocery store nearby, it may have Greek thyme honey which is in a class of its own.


Enough lamb chops for everyone

Enough honey to coat both sides of all the chops

A small bunch of fresh thyme

Olive oil to coat the bottom of a baking dish

Salt and pepper to taste


Pre-heat the oven to 400 degrees. Dip the chops in honey, sprinkle with thyme leaves. Bake about 30 minutes or less, depending on thickness of chops. Turn once while baking. Garnish with a sprig of fresh thyme.

Honey Ice Cubes

On a hot summer day, honey is delicious in ice tea, so why not put it in cubes for tea and other beverages. The Worcester beekeepers don’t recommend it, but honey ice cubes are great in a light pilsner-style beer to make a version of the British summer drink, shandy.

Mix together:

1/2 cup honey

2 cups very hot water

2 T. or more lemon juice

Pour in an ice-cube tray and freeze. In a glass, pour beverages over the cubes

Vermont Tonic

In Vermont folk medicine, there is a tonic that is a sure thirst quencher while working outdoors:

Mix 2 tablespoons of honey with 2 tablespoons of apple-cider vinegar and 8 ounces of water. Pour over ice.

Honeyed acorn squash

We have added more honey and butter, instead of margarine, to this beekeepers’ recipe.


3 acorn squash

5 T. melted butter

1/2 cup honey

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. powdered ginger


Pre-heat the over to 375 degrees. Cut squash in halves and remove seeds and pulp. Bake cut-side-down in ½ inch of water for 30 minutes. Drain the liquid from the pan, and turn the squashes upright, and pour some of the honey mixture into each half. Bake another 15 minutes or until tender.

Honey Pecan Pie


3 eggs

1 T. sugar

2 T. flour

Dash of salt

1 cup dark corn syrup

1 cup honey

1 T. vanilla

1/2 tsp. almond extract

1 cup pecan halves


Pre-heat oven to 350 degrees. Put all the ingredients, except the pecans, into a blender, and blend for 15 seconds at medium speed. Empty the mixture into a crust-lined, 9-inch pie plate. Sprinkle with pecans, and bake for 45 minutes, until the filling is set.

Fruit dip

This recipe, also with cider vinegar, is from the Worcester County beekeepers.



1/2 cup honey

2 T. cider vinegar

1/2 tsp. salt

1/3 cup oil

2 tsp. poppy seeds

Combine and shake well. Store in a jar, and dip any fruit into it.

Cherry-Honey Pie

pastry for 2-crust pie

2 c. pitted cherries

3 tbsp. quick-cooking tapioca

3/4 c. honey

1 tsp. butter

Line 9-inch pie pan with pastry. Combine cherries, tapioca and honey; mix well. Pour into pie shell; dot with butter. Cover with lattice top crust. Bake in 450-degree oven for 10 minutes. Reduce oven temperature to 350 degrees; bake for about 10 minutes longer or until done.

Honey-Coconut Chiffon Pie

1 c. flaked coconut

3 eggs, separated

1 c. water

1/4 c. honey

1 pkg. lemon gelatin

3 tbsp. lemon juice

1 1/2 tsp. grated lemon rind

dash of salt

1 baked 9-inch pie shell

Spread coconut out thinly in a shallow baking pan. Place in 350-degree oven, until toasted delicately brown, stirring often. Combine slightly beaten egg yokes, water and 1/4 c. honey in top of double boiler; mix well. Cook over boiling water for 5 minutes or until thickened, stirring constantly. Remove from heat. Add gelatin, lemon juice and lemon rind. Stir until slightly thickened. Combine egg whites, salt and two tbsp. honey; Beat until stiff peaks form. Fold in gelatin mixture and 1/2 cup toasted coconut. Turn into pie shell; sprinkle with remaining coconut. Chill until firm.

Honey-Oatmeal Bread

1 pkg. yeast

1 c. warm water

1/2 c. quick oatmeal

1/4 c. honey

1 1/4 tsp. salt

3 1/4 to 3 3/4 c. sifted all-purpose flour

soft shortening

Stir yeast into warm water; let stand for several minutes. Stir in oatmeal, honey, salt and half the flour. Beat for about 100 strokes. Stir in 1 tablespoon shortening; add remaining flour, a small amount at a time. Dough will be sticky. Turn dough onto floured board; knead until smooth. Place in a bowl; grease top with shortening. Let raise for about 1 hour or until dent remains when finger is pressed into dough. Punch dough down; shape into loaf. Place in well- greased loaf pan. Let rise for 40 to 45 minutes or until doubled in bulk. Bake in 400-degree oven for 35 to 45 minutes. Remove from pan; brush top with shortening. 

Caramel Apples

2 c. honey

3/4 c. evaporated milk

1 tsp. vanilla extract

3 tbsp. butter

pinch of salt

6 to 8 lg. apples

Mix honey and evaporated milk together. Cook, stirring constantly, to the firm-ball stage or to 255 degrees on the candy thermometer. Stir in vanilla, butter and salt. Dip apples into cooked caramel; spoon excess from bottom. Place on greased cookie sheet. Chill until carmel is firm. 

Honey Panna Cotta With Fresh Raspberries

3 tablespoons sugar tablespoons sugar

1/8 teaspoon salt

3 tablespoons honey

1/4 teaspoon vanilla extract

1 cup whole milk

3 cups whipping cream

1/2 cup grand marnier liquor

1 pint fresh raspberries

 Pour the milk into a small, heavy saucepan. Sprinkle gelatin over the milk and let stand for 5 minutes to soften.Stir the mixture over a medium heat until gelatin dissolves, about 5 minutes (do not boil).Add the cream, 3 tablespoons sugar, honey and salt and stir until the sugar dissolves, about 2 minutes.Remove from heat. Whisk in the vanilla. Cool slightly. Strain into 8 wineglasses.Refrigerate until set, at least 5 hours.Combine fresh raspberries, sugar, and Grand Marnier liquor. Set aside to macerate for 1 hour. Spoon some raspberries into each glass of panna cotta and serve. Recipe from Viking Cooking School

This recipe was sent to us by member “Teddi Irwin”


“Eat More Honey And Bee Healthy”