• One 8-oz package cream cheese
• 1/4 cup honey 2 tablespoons orange juice 1/2 teaspoon grated orange peel

• 1 cup whole wheat flour
• ½ cup unbleached white flour
• 2 tsp. baking powder
• 2 oranges
• ½ tsp. salt
• ½ cup wheat germ
• ¼ cup melted butter
• ½ cup mild honey
• ½ cup dates, chopped

• 3 cups (2 1/3 lbs.) strained honey
• 1 cup water
• ½ cup (½ bottle) pectin

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• 1 cup sugar
• 1 egg
• ½ cup honey
• 1 tsp. ground cinnamon
• ½ tsp. ground cloves
• dash of salt
• ¼ tsp. ground ginger
• 1 tbsp. water
• ½ tsp. baking soda
• 2 1/3 cups flour
• ½ cup slivered almonds

Spicy Honey Applesauce Cake

Cream honey and butter. Blend in eggs, vanilla and applesauce. In separate bowl, combine dry ingredients, then stir gradually into creamed mixture. Add to a greased 9 x 13 inch pan. Bake at 325 degrees for 25-40 minutes. E. Ballard, Dryden

• 1 cup honey
• ½ cup butter
• 3 eggs, beaten
• 1 tsp. vanilla
• 1 cup applesauce
• 1 tsp. cinnamon
• 2 cups flour, sifted
• ½ tsp. salt
• 1 tsp. baking soda
• ½ tsp. nutmeg
• ¼ tsp. powdered cloves
• 1 cup nuts, chopped
• ¼ tsp. powdered ginger

Comb Honey Used

Sandra Ruggles of Dryden uses comb honey (wax & all) in her bread recipes. Mix comb honey with olive oil & water in blender and use as the liquid in bread recipes.

Winter Delight

Put cranberries in a blender to mash and grind skins. Cook apples and cranberries about 45 minutes, until tender. Measure out 3 cups pulp and add pineapple, lemon juice and honey to it. Mix well and boil rapidly at 9 degrees above boiling until thick and clear, about 8 minutes. Spoon hot into hot sterilized jars. Leave ¼ head space. Process 10 minutes in boiling water bath. Makes 5 ½ pints. Leslie Ballerini

• 3 cups cranberries
• 1 ½ cups water
• 1 ½ cups diced apples, peeled
• 1 ½ cups crushed pineapple, undrained
• 2 tbsp. lemon juice
• 2 1/3 cups honey

Milk and Honey Bread

Heat milk and honey together until the honey is dissolved, then stir in the butter. When the milk and honey mixture is somewhat cooled, beat in the eggs. Sift together the flours and baking power. Add the wheat germ and gradually stir the dry mixture into the liquid. Stir in the walnuts, mix well and turn into a butter loaf pan. Bake at 325 degrees for 1 hour. Makes 1 loaf.

Shawn Mistaleski

Similar recipe submitted by Rande Listerman

• 1 cup milk
• 2/3 cups honey
• ¼ cup butter
• 1 tbsp. baking powder
• 1 ½ cups white flour
• 2 eggs
• 1 cup whole wheat flour
• ½ cup toasted wheat germ
• 1 cup walnut halves or chunks

Orange-Honey Bread

Cream shortening and honey together thoroughly. Add egg and orange rind. Sift flour and baking powder, soda and salt. Add to creamed mixture alternately with orange juice. Add nuts. Bake in greased loaf pan in moderate oven (325 degrees) for 70 minutes. Makes 1 loaf. Vicki Cresson

• 2 tbsp. shortening
• 1 cup honey
• 1 ½ tbsp.. grated orange rind
• 2 2/3 cups sifted flour
• 1 egg, beaten
• 2 ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt ¾ cup orange juice
• ¾ cup chopped nut meats

Honey-Moist Cornbread

Heat oven to 400 degrees. In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9” square baking pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Vicki Cresson

• 2 cups all-purpose flour
• ½ cup sugar
• 1 cup yellow cornmeal
• ½ tsp. salt
• 1 tbsp. baking powder
• ¼ cup honey
• 1 cup whipping cream
• ¼ cup vegetable oil
• 2 eggs, slightly beaten

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Honey Bread

Mix all ingredients together. Fill foil-lined, greased tins ½ to ¾ full. Bake in slow oven (325 degrees) for 1-1 ¼ hours. Remove from pans and foil. Cool. Wrap in plastic wrap or foil and store in tightly covered container to ripen. (2-3 weeks) When ripe, the top will have a very moist layer. Slice thinly and serve as cofee cake. May be buttered if desired. This makes 3-4 medium loaves.

This recipe was given to my parents by a Belgian couple (Truck gardeners who lived near Selfrigde Field) in the Mid 1930’s. We make at least one batch in time to be ready to eat at Christmas and often will make another later.

It is a good way to use up left-over coffee, but it can be made with strong instant coffee also. It is very important that you follow the instructions about the lining in the pan and the ripening of the bread after the baking. The pans are bread loaf size. We use the smaller size as this gives more top sides. Richard C. Bloom, Grand Blanc.

• 2 lbs. flour
• 4 tsp soda
• 2 eggs
• 1 tbsp salt
• 1 pint sugar
• 1 tbsp cinnamon
• 1 pint coffee
• few drops oil of anise
• 1 pint honey

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Honey Sweet 'n Sour Wings
Makes 1-1/2 pounds
(18-24 wings).

• 3/4 cup honey

• 3/4 cup diced red sweet peppers

• 1/3 cup rice wine vinegar

• 1/3 cup pineapple juice

• 1/2 teaspoon garlic salt

• 1/2 teaspoon bottled hot pepper sauce

• 1 1/2 pounds fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

Serving tip: For a spicier version buffalo chicken wings may be used.
Oven-Baked Orange Chicken
Makes 6 servings.

From the National Honey Board

Oven-Baked Orange Chicken
Makes 6 servings.

• 6 chicken breast halves,(4 to 6 oz. each) skinned if desired

•  1/4 cup (1/2 stick) butter or margarine, melted

•  1 can (6 oz.) frozen orange juice concentrate, thawed

•  1/4 cup honey

•  3/4 cup fine bread crumbs

•  1/2 cup all-purpose flour

•  1 tsp. paprika

•  1/4 tsp. thyme

•  1/2 tsp. Salt

Brush chicken breasts with butter. Combine undiluted orange juice and honey in shallow dish. Mix bread crumbs, flour, paprika, thyme and salt. Roll chicken in honey mixture, then in bread crumb mix. Place chicken in a large greased baking pan and drizzle with any remaining butter or honey mixture. Bake at 375° F for 45 to 50 minutes or until tender and no longer pink.

From the National Honey Board

Roast Turkey with Honey Cranberry Relish
Makes 8 servings.

• 1 medium orange

• 12 oz. fresh or frozen whole cranberries

• 3/4 cup honey

• 2 lbs. sliced roasted turkey breast

Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries. Place in a medium saucepan and stir in honey. Bring to a boil over medium-high heat. Cook 3 to 4 minutes;cool. Serve over turkey.

Apricot Honey Bread
Makes 12 servings -

• 3 cups whole wheat flour

• 3 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1-1/4 cups 2% low-fat milk

• 1 cup honey

• 1 egg, slightly beaten

• 2 Tablespoons vegetable oil

• 1 cup chopped dried apricots

• 1/2 cup sunflower seeds, chopped walnuts or chopped almonds

• 1/2 cup raisins

Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.

Cherry-Berry Bread Mix
- Makes 4 loaves -

• 2-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 cup quaker oats (quick-cooking or old fashioned), uncooked

• 3/4 cup dried cherries

• 3/4 cup dried cranberries

To make mix
In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place.

Variation
Substitute raisins for dried cherries and cranberries and increase ground cinnamon to 1-1/2 teaspoons in mix.

Ingredients Needed to Complete Breads
3/4 cup honey
3/4 cup milk
12 Tablespoons (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten

To prepare breads
Heat oven to 350°F. Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray. Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly. Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not over bake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze.

Variations
Large Loaves - Lightly spray two 8-1/4 x 4-1/4-inch disposable foil baking pans with cooking spray. Divide batter evenly between pans. Bake at 350°F 35 to 40 minutes or until wooden pick inserted in center has a few moist crumbs clinging to it. Proceed as recipe directs.

Mini Bundt Loaves - Lightly spray six mini Bundt pan cups with cooking spray. Divide batter evenly between cups. Bake at 350°F 23 to 27 minutes. Remove from cups; cool on wire rack. Drizzle with favorite glaze; decorate as desired.

Cranberry Muffins
- Makes 12 muffins -

• 1 cup cranberries, chopped

• 1/3 cup honey

• 1/4 cup margarine or shortening

• 1/4 cup honey

• 1 egg

• 1/2 cup milk

• 1 orange rind, grated

• 2 cups all-purpose flour

• 1 Tablespoon baking powder

• 1 teaspoon salt

Mix cranberries with 1/3 cup honey. Cream margarine and remaining honey, until light and fluffy. Add egg and beat thoroughly. Stir in cranberry mixture, milk and orange rind. Sift together dry ingredients; add to the cranberry mixture and stir until just combined. Batter should be lumpy. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 400°F for 15 to 18 minutes.

Easy Honey Muffins
- Makes 12 muffins -

• 1/2 cup milk

• 1/4 cup honey

• 1 egg, beaten

• 2-1/2 cups buttermilk baking mix

Combine milk, honey and egg; mix well. Add baking mix and stir only until moistened. Portion into greased muffin tins. Bake at 400°F for 18 to 20 minutes or until wooden pick inserted near center comes out clean.
Variation: Cinnamon Apple Muffins: Add 2 cups pared, chopped apples and 1 teaspoon ground cinnamon to basic recipe. Bake about 5 minutes longer than basic recipe.

Holiday Honey Spice Bread
Viva Variety Recipe Contest Runner-up — Dark Category
- Makes 2 loaves -

• 2 to 3 Tablespoons unsalted butter, room temperature

• 1-1/4 cups whole milk

• 1 cup dark brown sugar, firmly packed

• 1-1/2 cups Buckwheat honey

• 4 cups unbleached all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon ground fennel seed

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

•  Pinch freshly ground black pepper

• 2 Tablespoons very finely chopped candied ginger

• 1 large egg, room temperature

• 1 large egg yolk, room temperature

Preheat the oven to 250°. Butter two large (9 1/4 x 5 1/4 X 2 1/2) loaf pans, line the bottom with parchment paper and butter the parchment. EVERYTHING MUST BE WELL-BUTTERED OR IT WILL STICK. Set aside.

Heat the milk, sugar and honey in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and set aside until slightly cooled.

In the bowl of a heavy duty mixer fitted with the paddle attachment combine flour, baking soda, fennel seed, salt, cinnamon, cloves, ground ginger and pepper. In two batches, add the tepid honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined. Add the egg and egg yolk and beat on medium speed until well blended.

Pour the batter into the prepared loaf pans, dividing the batter evenly and not filling the pans more than half full. Transfer to the heated oven and bake until a skewer inserted into the center comes out clean, 2 to 2 1/2 hours. (Watch the last 30 to 45 minutes, and cover with aluminum foil if the bread starts to become too dark).

Remove the loaves to a rack to cool slightly. Turn the loaves out of the pans and remove the parchment paper. Slice each loaf into 10 slices. The bread keeps well very tightly wrapped in plastic wrap for up to 1 week.  

Tip - Serve with honey-sweetened whipped cream.

Honey Apricot Muffins
- Makes 12 muffins -

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 Tablespoon salt

• 1/2 teaspoon ground ginger

• 1/2 cup butter or margarine, softened

• 1 cup honey

• 2 eggs

• 1/2 cup 2% low-fat milk

• 1 cup coarsely chopped dried apricots

• 1 cup chopped walnuts

Grease muffin tin or line with muffin cups. In small bowl, mix flour, baking powder, baking soda, salt and ginger. In large bowl, cream butter with honey until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks.

Honey Banana Bread
- Makes 12 servings -

• 1/2 cup honey

• 1/3 cup margarine

• 1 teaspoon vanilla

• 2 eggs

• 3/4 cups whole wheat flour

• 1/2 cup unbleached flour

• 1/2 cup rolled oats

• 1 teaspoon baking powder 1 teaspoon nutmeg

• 1/2 teaspoon salt

• 1 cup ripe banana, mashed

• 1/2 cup walnuts, chopped

Cream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add alternately with bananas, blending well. Stir in walnuts. Spoon into greased 9x5x3-inch loaf pan. Bake at 325°F 50 to 55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing.

Honey Gingerbread
- Makes 2 loaves -

• 1 cup butter or margarine, softened

• 1-1/2 cups honey, divided

• 1 egg

• 2-1/2 cups flour

• 2 teaspoons ground ginger

• 1-1/2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 3/4 cup boiling water

Preheat oven to 350°F. Grease two 8-1/2 x 4-1/2-inch loaf pans. In a bowl, cream together butter and 1/2 cup honey. Mix in egg. In a medium bowl, blend together flour, ginger, baking soda and cinnamon. In a small bowl, blend remaining 1 cup honey with boiling water. With mixer running, add 1/3 dry mixture to creamed butter mixture. When dry mixture is incorporated completely, add 1/3 liquid mixture. Continue adding ingredients in batches, alternating the dry and liquid. Turn batter into prepared pans, dividing equally. Bake until a toothpick inserted into center comes out clean, 40 to 50 minutes.

Honey Oatmeal Muffins
- Makes 12 muffins -

• 3/4 cup rolled oats

• 3/4 cup whole wheat flour

• 3/4 cup all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon baking soda

• 2 eggs, slightly beaten

• 1/3 cup honey

• 1/2 cup milk

• 1/4 cup vegetable oil

Combine oats, flours, baking powder, salt, cinnamon and soda; mix well. Beat eggs, honey, milk and oil together; mix well. Pour honey mixture over dry ingredients; mix only until moistened. Spoon into oiled muffin tins. Bake at 375°F for 20 to 30 minutes or until wooden pick inserted near center comes out clean.

Honey Pumpkin Muffins
- Makes 12 muffins -

• 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.

Honey Whole Wheat Bread
- Makes 2 loaves -

• 2 packages active dry yeast

• 2-1/4 cups warm water

• 3 cups whole wheat flour

• 1 cup finely shredded carrot

• 1 cup mashed banana

• 1/2 cup butter or margarine, softened

• 1/3 cup honey

• 1 Tablespoon salt

• 1/2 teaspoon ground cinnamon

• 5 cups unbleached flour

• 2 Tablespoons butter or margarine, melted

Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1-3/4 cups warm water, carrots, bananas, butter, honey, salt and cinnamon; beat until smooth using an electric mixer. Mix in enough flour to make a soft dough. Knead about 10 minutes, or until smooth and elastic, on a lightly floured board. Place in a large greased bowl and turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled in size. Punch down dough, divide in half, flatten each half with a rolling pin, or your hand, to 18x9-inches; overlap the two sides and fold into thirds. Roll each half up tightly and place in a greased 9x5x3-inch pan. Brush tops with melted butter. Let rise about one hour or until doubled in size. Bake at 375°F for 40 to 45 minutes or until crust is brown. Remove from pans and cool on wire racks. Tip - An old-fashioned bread with a delicious nutty flavor. For a more pungent flavor and a darker color, try a dark honey.

Russian Sauerkraut Bread
- Makes 20 servings -

• 1-1/2 cups skim milk, scalded then cooled to 110°F

• 1/2 cup water, lukewarm

• 1 Tablespoon dry yeast

• 1/2 cup honey

• 3 to 5 cups whole wheat bread flour, as needed

• 2 to 4 cups unbleached white flour, as needed

• 2 cups sauerkraut, drained

• 1 carrot, grated

• 2 bay leaves

• 1 Tablespoon maple syrup

• 1 egg white, lightly beaten

In a large bowl, combine milk, water, yeast and honey. Stir vigorously. Let bowl stand in a warm place 5 to 10 moinutes, or until yeast foams. Stir in enough whole wheat flour to make a thick batter. Cover bowl with a kitchen towel and let rise in a warm place 30 minutes. Add the unbleached white flour a little at a time until a stiff dough forms. Turn dough out onto a floured board; knead 5 to 10 minutes, until dough is springy to the touch. Place kneaded dough in a clean bowl, cover with towel and let rise 1 hour in a warm place. While dough is rising, gently cook drained sauerkraut with carrot, bay leaves and maple syrup on low heat for 10 minutes, or until liquid has evaporated. Strain and discard any leftover liquid. Remove and discard bay leaves. Set sauerkraut mixture aside. Preheat oven to 350°F. Lightly coat a 9x12-inch baking pan with cooking spray. Divide dough in half. Roll each half into a rectangle slightly larger than the baking pan. Place one half in baking pan, letting edges overlap sides. Spoon sauerkraut mixture over center of dough, speading to edges. Place remaining half of dough on top. Pinch edges of two pieces of dough together to form a sealed package around sauerkraut mixture. Slice 3 steam slits in top layer of dough. Lightly brush with egg white. Bake until evenly brown, 35 to 50 minutes. Remove from pan. Slice into squares.

From the National Honey BoardFor additional honey recipes go to www.honey.com

Our Honey Flavors:

More recipes available at the Resources page.

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