12 Honey Recipes
Below are 12 honey recipes which will give you inspiration to cook with honey. No more waiting, let’s dig in!
1. Honey Yogurt Dumplings with Apples
Dumpling Batter:
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 egg
- 6 tablespoons low-fat plain yogurt
- 1 tablespoon honey
- 1 tablespoon 2% low-fat milk
- 1 teaspoon grated orange peel
Apple Mixture:
- 4 cups apple slices
- 2 cups cranberry juice
- ½ cup honey
- 1 cinnamon stick or ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Combine flour, baking powder, cinnamon, and salt in a large bowl. Mix together egg, yogurt, 1 tablespoon of honey, milk, and orange peel in a separate large bowl; stir into the flour mixture to form a moist batter.
Combine apples, juice, the remaining ½ cup of honey, cinnamon stick, and nutmeg in a heavy, large skillet; mix well. Bring to a boil over medium-high heat. Reduce the heat to low. Drop tablespoonfuls of batter over the hot apple mixture.
Cover and simmer for 15 to 20 minutes or until the dumplings are cooked through and a wooden pick inserted near the dumplings’ centers comes out clean.
2. Bee Berry Sorbet
- 1 package (16 oz.) frozen raspberries
- ¼ cup honey
- ¼ cup fresh lime juice, including pulp
- ½ teaspoon grated lime peel
- 1 cup water
Puree raspberries in blender or food processor. Strain through fine strainer using spoon to press puree through strainer into medium bowl.
Add remaining ingredients; mix well. Pour into canister of ice cream maker. Freeze according to manufacturer’s directions.
Freezer Method: Pour raspberry mixture into 9-inch freezer-safe pan. Place in freezer for 3 to 6 hours or until firm. Transfer mixture to mixer bowl. Beat with an electric mixer until slushy but not thawed. Return to pan and freeze for 2 to 4 hours or until firm. Makes 6 servings.
3. Honey Almond Biscotti
- ½ cup butter or margarine, softened
- ¾ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- 2 teaspoons anise seeds
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup dried cranberries
- ¾ cup slivered almonds
Using an electric mixer, beat butter until light; gradually add honey, eggs, and vanilla, beating until smooth. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt, and baking soda; gradually add to the honey mixture, mixing well.
Stir in cranberries and almonds. Shape dough into 2 10-by-3-by-1-inch logs on a greased baking sheet. Bake at 350°F for 20 minutes or until light golden brown. Remove from the oven to a wire rack; cool for 5 minutes. Reduce the oven to 300°F.
Transfer the logs to a cutting board. Cut each log into ½-inch slices; arrange on a baking sheet. Bake for 20 minutes or until crisp. Cool on wire racks.
4. Linguini with Honey-Sauced Prawns
- 1 pound prawns, peeled and deveined
- ½ cup julienned carrots
- ½ cup julienned celery
- ½ cup diagonally sliced green onions
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ½ cup water
- ¼ cup honey
- 4 teaspoons cornstarch
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon crushed dried rosemary leaves
- 1 pound cooked linguine pasta, kept warm
Stir-fry prawns, carrots, celery, green onions, and garlic in oil in a large skillet over medium-high heat for about 3 minutes or until the prawns start to turn pink. Combine the remaining ingredients (except pasta) in a small bowl; mix well. Add to the prawn mixture; stir-fry for about 1 minute or until the sauce thickens. Serve over pasta.
5. Honey Barbecue–Glazed Salmon
- 2 large onions, sliced
- 2 cups dry white wine
- 2 cups tomato juice
- 1 cup ketchup
- ½ cup honey
- ⅛ cup Worcestershire sauce
- 1 teaspoon garlic, chopped
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8 Alaska salmon steaks (6 ounces each)
Combine onions and white wine in a medium saucepan. Bring to a boil over medium-high heat. Add the remaining ingredients (except fish) and stir well. Reduce the heat to low and simmer for 1 hour; remove from the heat and puree in a blender or food processor; set aside.
Place salmon steaks in a lightly oiled baking pan and baste with the sauce. Bake in a preheated, 425°F oven for about 6 minutes; turn and baste. Bake until the fish just flakes when tested with a fork.
6. Balsamic Onions with Honey
- 3 large red onions (about 3 pounds)
- 1 tablespoon plus
- ¼ cup water
- 6 tablespoons honey
- ¼ cup balsamic vinegar or red-wine vinegar
- 3 tablespoons butter or margarine, melted
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ⅛ teaspoon ground red pepper
Peel onions and cut crosswise into halves. Place cut-side down in a shallow baking dish just large enough to hold the onions in a single layer. Sprinkle with 1 tablespoon of water; cover with foil. Bake at 350°F for 30 minutes. Combine honey, vinegar, the remaining ¼ cup of water, butter, paprika, coriander, salt, and red pepper in a small bowl.
Remove the onions from the oven and turn cut-side up. Spoon ½ of the honey mixture over the onions. Bake uncovered for 15 minutes more. Baste with the remaining honey mixture; bake for 15 minutes more or until tender.
Serving Suggestion: Serve with poultry or pork.
7. Creamy Honey-Sesame Dip for Vegetables
- ¾ cup nonfat mayonnaise
- ¼ cup rice vinegar
- ¼ cup honey
- 3 tablespoons toasted sesame seeds
- 1 tablespoon grated fresh ginger-root
- 1 small clove garlic, minced
- ¾ teaspoon oriental sesame oil
- ⅛ teaspoon crushed red pepper flakes
- Salt, to taste
Whisk together mayonnaise, vinegar, and honey in a small bowl. Add the remaining ingredients; mix thoroughly. Dip may be stored tightly covered in a refrigerator for up to 1 week.
Serving Suggestion: Serve with assorted fresh vegetables.
8. Honey Lemonade with Frozen Fruit Cubes
- 1½ cups lemon juice
- ¾ cup honey
- 9 cups water
- 28 small pieces assorted fruit
Combine lemon juice and honey in a large pitcher; stir until the honey is dissolved. Stir in water. Place 1 to 2 pieces of fruit in each compartment of 2 ice-cube trays. Fill each compartment with honey lemonade and freeze until firm.
Chill the remaining lemonade. To serve, divide the frozen fruit cubes among tall glasses and fill with the remaining lemonade. Makes 28 Frozen Fruit Cubes.
9. Spiced Honey Butter
(Recipe developed by Carol Stevens, Red Star Yeast and the National Honey Board.)
- ½ cup butter or margarine, softened
- ¼ cup honey
- 1 teaspoon grated orange peel
- ½ teaspoon ground cinnamon
Combine all ingredients and mix well. Serving Suggestion: Serve with biscuits, bread muffins, or scones.
10. Bee Birthday Cake
Cake:
- Cooking spray
- All-purpose flour, for dusting pans
- 2 cups white whole-wheat flour, sifted
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon baking soda
- ¼ cup butter, softened
- 2 eggs
- 1 cup honey
- 1 teaspoon vanilla
- ⅔ cup 1% milk
Frosting:
- 8 ounces cream cheese, softened
- ¼ cup honey
- ½ teaspoon vanilla extract
Cake: Heat an oven to 350°F. Spray two 8-inch cake pans with cooking spray and dust with all-purpose flour. Whisk together whole-wheat flour, baking powder, cinnamon, and baking soda. In a stand mixer with a paddle attachment with electric beaters, cream butter on medium speed until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Add honey and vanilla, and beat until smooth. On low speed, add the flour mixture to the mixer alternately with milk, starting and ending with the flour mixture, and mixing just until blended. Portion the batter into prepared cake pans, dividing it evenly. Bake for 20 to 25 minutes or until the top of the cake springs back when lightly pressed. Cool the cake in pans for 15 minutes; unmold onto a rack and cool completely.
Frosting: Beat cream cheese, honey, and vanilla until light and fluffy. Spread ½ of the frosting onto one layer, place a second layer on top, and spread the remaining frosting on top. If the frosting is soft, refrigerate for about 30 minutes or until the frosting starts to firm up; cut into 10 pieces.
11. Grilled Portobello-Mushroom Salad with Greens, Honey Vinaigrette, and Roquefort
- ⅓ cup honey
- ¼ cup balsamic vinegar
- 3 tablespoons soy sauce
- 2 cloves garlic, coarsely chopped
- ⅓ cup olive oil
- 4 (3 to 4-inch) portobello mushrooms, cleaned with stems removed
- ¼ cup bacon, chopped (or 1 ounce cooked bacon bits)
- 8 cups mixed baby greens
- Honey Vinaigrette (recipe follows) ½ cup crumbled Roquefort or blue cheese Snipped chives, for garnish
To make Honey Vinaigrette: In the container of an electric blender, blend honey, vinegar, soy sauce, garlic, and ¼ cup of oil until smooth; set aside.
Brush mushrooms on both sides with 1½ tablespoons of oil; place on an indoor grill or in a preheated nonstick skillet over medium-high heat. Cook for about 5 minutes, turning occasionally just until tender. Transfer to a nonreactive container gill-sides up. Pour the marinade over the mushrooms; cover and refrigerate for 2 to 4 hours, basting with marinade occasionally.
If using raw bacon, sauté the bacon until lightly browned. Remove to paper towels to drain; set aside. Drain, and then reheat the mushrooms for 1 to 2 minutes on an indoor or outdoor grill, turning once. In a large bowl, toss greens with ⅓ cup (or to taste) of Honey Vinaigrette. Divide the greens equally among 4 individual serving plates. Halve the mushrooms. Prop ½ of the mushrooms on the others on each salad. Divide the cheese and cooked bacon bits among the salads. Sprinkle with chives.
12. Chewy Monkey Bars
- 3 cups miniature marshmallows
- ½ cup honey
- ⅓ cup butter or margarine
- ¼ cup peanut butter
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 2 cups rolled oats
- 4 cups crispy rice cereal
- ½ cup flaked coconut
- ¼ cup peanuts
Combine marshmallows, honey, butter, peanut butter, vanilla, and salt together in a medium saucepan. Heat the mixture over low heat, stirring constantly. In a 13-by-9-by-2-inch baking pan, combine oats, rice cereal, coconut, and peanuts.
Pour the honey mixture over the dry ingredients. Mix until thoroughly coated. Pack the mixture firmly into the pan. Cool and cut into 24 bars.
Beside honey recipes, learn how to preserve food the homesteading way
Originally posted 2020-11-01 20:27:50.
