• Beekeeper John

    About the writer: John Kirk is an avid gamer, a writer, a student, and apparently likes writing in third person.

    I’m 22 summers old and a student at Rowan University, studying journalism. I’m from “South Jersey” for those who understand, New Jersey to those that don’t....Read more on the About Page....

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My Favorite Honey Recipes

There are few things in the baking or cooking world that are more rewarding and yield better results then using all natural fresh grown or harvested ingredients. So why not use one of the most natural and sweetest ingredients that you can get?

Honey is wholesome, sweet, delicious, and fat-free, but it’s also incredibly versatile. You’re likely to find perhaps hundreds of recipes that call for its touch of sweetness.

These are just some of my favorite recipes from the National Honey Board, feel free to add your own and I’ll put them up here for every one to use, and attribute them to you of course!

My favorite National Honey Board Recipes

  • Honey Lemonade with Frozen Fruit Cubes

  • Banana Yogurt Shake

  • Spiced Tea

  • Apricot Honey Bread

  • Honey Pumpkin Pie

  • Honey Barbecue Baste

  • Honey Herb Salad Dressing

  • Honey-Mustard Roasted Potatoes

  • Grilled Honey Garlic Pork Chops

  • Linguini with Honey Prawns

Before I get into the actual recipes, here are some tips for cooking with honey.

  1. Because honey has a higher fructose content than sugar, one needs to be wary and use less of it when the recipes calls for sugar.
  2. To substitute honey for sugar in those recipes, start by substituting up to half of the sugar called for. With just a little experimentation, honey can replace all the sugar in some recipes.
  3. When measuring honey, remember that one 12-ounce jar of honey equals a standard measuring cup.
  4. For easy clean up and exacting measurements when using honey coat the inside of the measuring cup with nonstick cooking spray or vegetable oil before adding the honey. This allows the honey to slip right out!
  5. When baking, the honey helps baked goods stay fresh and moist longer than sugar. It also gives any baked creation a warm, golden color. When substituting honey for sugar in baked goods follow these guidelines:
    1. Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used.
    2. Add 1/2 teaspoon of baking soda for each cup of honey used.
    3. Reduce the oven temperature by 25 degrees to prevent over browning.

Honey Lemonade with Frozen Fruit Cubes

Yield: 6 servings

1 1/2 cups lemon juice

1/4 cup honey

9 cups water

48 pieces of assorted fruit

  1. Combine the lemon juice and honey in a large pitcher; stir until the honey is dissolved. Stir in the water.
  2. Place 1 or 2 pieces of fruit in each compartment of 2 ice cube trays. Fill each compartment with honey lemonade and freeze. Chill the remaining lemonade.
  3. To serve, divide the frozen fruit cubes among tall glasses and fill with the remaining lemonade.

Per serving (1 1/2 cups): Calories 164 (1% of Calories from Fat); Total Fat <1g; Protein <1g; Carbohydrates 45g; Cholesterol 0 mg; Sodium 3mg; Dietary Fiber 1g

Banana Yogurt Shake

Yield: 4 servings

1 1/2 cups 2% low-fat milk

2 ripe bananas, peeled

1 cup low-fat plain yogurt

1/4 cup honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Dash ground nutmeg

5 ice cubes

Combine all the ingredients except the ice cubes in a blender or food processor. Process until thick and creamy. With the motor running, add the ice cubes and process until smooth. Pour into tall glasses and serve.

Per serving (1 cup): Calories 232 (22% of Calories from Fat); Total Fat 6g; Protein 6g; Carbohydrates 40g; Cholesterol 18mg; Sodium 82mg; Dietary Fiber 1g

Spiced Tea

Yield 4 servings

4 cups freshly brewed tea

1/4 cup honey

4 cinnamon sticks

4 whole cloves

4 orange slices

Combine the tea, honey, cinnamon sticks, and cloves in a large saucepan and simmer for 5 minutes. serve hot, or let cool and serve with ice cubes for great iced tea treat! Garnish each cup with an orange slice.

Per serving (1 cup): Calories 76 (1% of Calories from Fat); Total Fat <1g; Protein <1g; Carbohydrates 20g; Cholesterol 0 mg; Sodium 8mg; Dietary Fiber <1g

Apricot Honey Bread

Yield: 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, lightly beaten

2 tablespoons vegetable oil

1 cup chopped dried apricots

1/2 cup chopped almonds or walnuts

1/2 cup raisins

  1. Combine the flour, baking powder, cinnamon, salt, and nutmeg in a large bowl and set aside. Combine the milk, honey, egg, and oil in separate large bowl.
  2. Pour the milk mixture over the dry ingredients and stir until just moistened. Gently fold in the apricots, nuts, and raisins.
  3. Pour into a greased 9-x-5-x-3-inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.

Per serving: Calories 302 (15% of Calories from Fat); Total Fat 6g; Protein 7g; Carbohydrates 61g; Cholesterol 20mg; Sodium 154mg; Dietary Fiber 5g

Honey Pumpkin Pie

Yield: 8 servings

1 can (16 ounces) solid pack pumpkin

1 cup evaporated low-fat milk

3/4 cup honey

3 eggs, lightly beaten

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon dark rum or rum extract

Pastry for single 9-inch piecrust

Combine all the ingredients except the pastry in a large bowl; beat until well blended. Pour into the pastry-lined, 9-inch pie plate. Bake at 400 degrees for 45 minutes or until a knife inserted near the center comes out clean.

Per serving (1 slice): Calories 284 (27% of Calories from Fat); Total Fat 9g; Protein 7g; Carbohydrates 46g; Cholesterol 82mg; Sodium 209mg; Dietary Fiber 2g

Honey Barbecue Baste

Yield: 1 cup

1 tablespoon vegetable oil

1/4 cup minced onion

1 clove garlic, minced

1 can (8 ounces) tomato sauce

1/3 cup honey

3 tablespoons vinegar

2 tablespoons dry sherry

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

  1. Heat the oil in a saucepan over medium heat until hot. Add the onion and the garlic; cook and stir until the onion is tender.
  2. Add the remaining ingredients and bring to a boil; reduce the heat to a low simmer for 20 minutes. Serve over grilled chicken, pork, spareribs, salmon, or hamburgers.

Per serving (about 3 tablespoons): Calories 103 (21% of Calories from Fat); Total Fat 3g; Protein 1g; Carbohydrates 19g; Cholesterol 0 mg; Sodium 408mg; Dietary Fiber 1g

Honey Herb Salad Dressing

Yield: 1/2 cup

1/4 cup white wine vinegar

1/4 cup honey

2 tablespoons chopped fresh basil or mint

1 tablespoon minced green onion

Salt and pepper to taste

Combine all ingredients in a small bowl and whisk briskly until mixed well.

Per serving (2 tablespoons): Calories 81 (0% of Calories from Fat); Total Fat 0g; Protein 0g; Carbohydrates 21g; Cholesterol 0 mg; Sodium 4mg; Dietary Fiber <1g

Honey-Mustard Roasted Potaatoes

Yield: 4 servings

4 large baking potatoes (about 2 pounds)

1/2 cup Dijon mustard

1/4 cup honey

1/2 teaspoon crushed dried thyme leaces

Salt and pepper to taste

  1. Peel the potatoes and cut each one into 6 to 8 pieces. Cover the potatoes with salted water in a large saucepan and bring to a boil over medium-high heat. Cook the potatoes for 12 to 15 minutes or until just tender. Drain.
  2. Combine the mustard, honey, and thyme in a bowl. Toss the potatoes with the mustard mixture until evenly coated. Arrange the potatoes on a foil-lined baking sheet coated with nonstick cooking spray. Bake at 375 degrees for 20 minutes or until the potatoes begin to brown around the edges. Season to taste with salt and pepper.

Per serving: Calories 296 (6% of Calories from Fat); Total Fat 2g; Protein 6g; Carbohydrates 65g; Cholesterol 0 mg; Sodium 726mg; Dietary Fiber 3g

Grilled Honey Garlic Pork Chops

Yield 4 servings

1/4 cup lemon juice

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon dry sherry

2 cloves garlic, minced

4 boneless center-cut pork chops, about 4 ounces each

  1. Combine the lemon juice, honey soy sauce, sherry, and garlic in a bowl. Place the pork chops in a shallow baking dish and pour the marinade over the pork. Cover and refrigerate for 4 hours or overnight.
  2. Remove the pork from the marinade. Heat the remaining marinade to a simmer in a small saucepan over medium heat. Grill the pork over medium-hot coals for 12-15 minutes, turning once during cooking and basting frequently with marinade. A meat thermometer should register 155 to 160 degrees when inserted into the pork.

Per serving: Calories 248 (26% of Calories from Fat); Total Fat 7g; Protein 25g; Carbohydrates 20g; Cholesterol 61mg; Sodium 604mg; Dietary Fiber <1g

Linguini with Honey Prawns

Yield: 4 servings

1 pound prawns, peeled and deveined

1/2 cup julienned carrots

1/2 cup sliced celery

1/2 cup diagonally sliced green onions

3 cloves garlic, minced

2 tablespoons olive oil

1/2 cup water

1/4 cup honey

4 teaspoons cornstarch

1 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon crushed dried reosemary leaves

1 pound cooked linguini (al dente), kept warm

  1. In a large, heavy skillet over medium-high heat, stir-fry the prawns, carrots, celery, green onions, and garlic in the oil for about 3 minutes, or until the prawns start to turn pink
  2. Combine the water, honey, cornstarch, salt, red pepper flakes, and rosemary in a small bowl and mix well. Add to the prawn mixture and stir-fry for about 1 minute or until the sauce thickens a bit. Pour over the cooked pasta and serve immediately.

Per serving: Calories 445 (19% of Calories from Fat); Total Fat 10g; Protein 30g; Carbohydrates 61g; Cholesterol 172mg; Sodium 737mg; Dietary Fiber 4g

So there you go, those are my ten favorite honey recipes from the National Honey Board.

Like I said, feel free to rate these recipes, add your own, or just copy mine and spread the word about this page!

2 Responses

  1. I want to make all of these!!!!!
    In reality, though, I’ll probably start off with that tea…and maybe the apricot honey bread… and also the pork chops…and the prawns. Sigh. I’ll be decisive one day.

    Definitely making that tea though. 🙂

    • Make the apricot honey bread and wa la! There is a free blog post on your blog!

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