2018
Top Ten Honey Recipes
HONEY CREAM CHEESE SPREAD - from Beekeeper Susan Marie’s Kitchen
Ingredients: 8 ounces softened cream cheese 3 Tbsp Local Honey * Instructions: 1. In a small bowl, beat the cream cheese until light and fluffy. 2. Add local honey and beat until blended. 3. Store in air-tight container in the refrigerator. *Local honey adds great flavor to this spread, however try an infused honey like cinnamon or lavender for a new taste adventure!
HONEY RASPBERRY VINAIGRETTE - from Beekeeper Susan Marie’s Kitchen
Ingredients: 3/4 cup expeller pressed olive oil 1/4 cup apple cider vinegar (we prefer Bragg’s) 1/4 cup water 1/2 tsp Himalayan sea salt
2 Tbsp local honey 1 tsp dried basil 1/2 cup fresh or frozen red raspberries
Instructions: 1. Place all ingredients into blender or food processor. 2. Blend at slow speed for about 10 seconds, increase to high for about 20 sec. 3. Transfer to dressing container. Use immediately or store covered in refrigerator for about a week.
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PUMPKIN HONEY BREAD - from Beekeeper Susan Marie’s Kitchen
Ingredients: 1 cup local honey 1/2 cup butter, softened 16 oz pureed pumpkin (we prefer fresh, but you may use 1-16oz can solid-pack pumpkin) 4 eggs 2 cups whole wheat flour 1 tsp salt
2 cups all-purpose flour 4 tsp baking powder 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground nutmeg 1 tsp baking soda
Instructions: 1. In large bowl, cream honey with butter until light and fluffy. 2. Stir in pumpkin. 3. Beat in eggs. 4. Sift together remaining ingredients and stir into pumpkin mixture. 5. Divide batter between 2 well-greased 9x5x3-inch loaf pans or 4 mini-loaf pan (Pampered Chef) 6. Bake at 350 degrees for 1 hour or until a toothpick inserted near center comes out clean. 7. Cool in pans for about 10 minutes; then invert pans to remove loaves and allow to finish cooling on racks. ~Variation: Add ½-1 cup raisins and/or walnuts. Serve warm topped with whipped cream.
EASY HOMEMADE NUT BUTTER – from Beekeeper Susan Marie’s Kitchen
Ingredients: 2 cups nuts (almonds, peanuts, or our favorite - cashews!) Coconut Oil (may substitute Olive Oil)
Sea Salt Local Honey
Instructions: 1. Roast nuts on large baking sheet at 350 degrees for about 5 minutes, until barely toasted and begin to darken. Do not burn! 2. Cool nuts slightly and transfer to food processor. 3. Grind nuts, gradually adding honey and oil until desired consistency is reached. We prefer a thick, creamy texture. You may need to stop every few minutes to scrape the sides of your processor so that all ingredients are combined. 4. Add a pinch of sea salt and blend again to combine. 5. Store in air tight container in a cool dry place for about 3 weeks. Copyright © 2018 - All Rights Reserved
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CRANBERRY-GLAZED SALMON - from the National Honey Board
Ingredients: 1 cup whole berry cranberry sauce 1/4 cup honey 1/4 cup soy sauce 2 cloves garlic, minced
1 Tbsp fresh ginger root, minced 1/4 tsp pepper 4 - 1 1/2 lb. salmon fillets, skinless
Instructions: 1. Combine all ingredients except salmon until thoroughly blended. 2. Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. 3. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.
HONEY OF A BANANA BREAD - from Beekeeper Susan Marie’s Kitchen
Ingredients: 1/4 cup butter, softened 1/2 cup Greek yogurt 1 cup local honey 2 eggs, beaten 3 very ripe bananas, mashed ½ cup walnuts (optional)
1 ½ cups whole-wheat flour 1 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 tsp vanilla
Instructions: 1. Preheat Oven to 350 degrees. 2. Combine all dry ingredients in a medium sized bowl: flour, baking soda, baking powder, salt, vanilla. Set aside. 3. Combine all wet ingredients in large mixing bowl: butter, yogurt, honey, eggs, bananas. 4. Beat the wet ingredients until thoroughly combined. 5. Gradually, pour the dry ingredients into the wet ingredients. Slowly beat until combined. 6. Fold in walnuts, if desired. 7. Pour batter into greased and floured loaf pan. 8. Bake for 60 minutes at 350 degrees.
~Our Honey’d Banana Bread is great as a snack or dessert with berries and cream. It’s an easy on-the-go breakfast or sweet surprise to a packed lunch. Delicious!
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HONEY’D POWER BITES - from Beekeeper Susan Marie’s Kitchen
Ingredients: 1 cup dry oatmeal 2/3 cup toasted coconut flakes 1/2 cup nut butter (peanut, cashew, or almond) 1/2 cup ground flax seeds
1/2 cup chocolate chips 1/3 cup local honey 1 Tbsp chia seeds 1 tsp vanilla extract
Instructions: 1. Stir all ingredients together until thoroughly mixed. 2. Cover and chill in the refrigerator for one hour. 3. Remove from frig and roll into balls about 1 inch in diameter. 4. Store in air-tight container in refrigerator for up to a week – if they last that long! 5. Makes about 20-25 balls. ~Love the flexibility of this recipe! You may use any nut butter you like and may substitute different chips (caramel, mint, butterscotch) or raisins for the chocolate chips.
HONEY-LIME CHICKEN SKEWERS – from the National Honey Board
Ingredients: 2 Tbsp local honey 3 Tbsp soy sauce 1 Tbsp olive oil
1 lime, juiced 1 lb. chicken breast strips, skinless and boneless
Instructions: 1. Whisk all liquid ingredients together until completely blended. 2. Pour mixture into a freezer bag and add in chicken strips. Reseal bag and gently shake to cover chicken strips. Allow to marinade for 2 hours. 3. Prepare skewers by soaking bamboo sticks in water for 15 minutes. 4. Remove chicken strips from marinade and skewer onto bamboo sticks. 5. Grill on medium to high heat for 8 minutes or until juices are clear and chicken is fully cooked.
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SUSIE’S HONEY CHEESECAKE - from Beekeeper Susan Marie’s Kitchen
Ingredients: 2 Tbsp butter, melted 1/3 cup finely ground walnuts 2/3 cup graham cracker crumbs 1 ½ pounds cream cheese, at room temperature 3/4 cup local honey, plus 2 Tbsp for garnish 3 eggs, at room temperature
1/4 cup sour cream 2 tsp vanilla extract 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon 1/4 tsp salt
Instructions: 1. Preheat Oven to 325 degrees. 2. Coat inside of 8-inch springform pan with non-stick spray. 3. Mix melted butter with ground walnuts and graham cracker crumbs; Spread and press evenly in pan coating bottom and sides. 4. Beat cream cheese and ¾ cup honey with mixer at medium speed until smooth. 5. Beat in eggs one at a time; Beat in sour cream and vanilla; Beat in flour, cinnamon, and salt. 6. Pour into crust and bake about 1 hour or until lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack about 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 Tbsp honey & garnish with berries and nuts, if desired.
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HONEY GARLIC SHRIMP FOIL PACKETS - from the National Honey Board
Ingredients: 1/2 cup local honey 2 cloves garlic, minced 2 Tbsp rice vinegar 2 Tbsp tamari or soy sauce 1 Tbsp olive oil 1 pinch red pepper flakes salt and pepper, to taste
2 cups cooked rice 2 medium zucchini, sliced into strips 8 oz cherry tomatoes, halved 3 ears of corn, kernels removed from cob 1 lb shrimp, peeled and deveined salt and pepper handful of fresh basil, sliced thin
Instructions: 1. Preheat a gas grill to 400 degrees or medium high heat. 2. Place two pieces of foil in an X shape. Repeat so you have four total packets. 3. In a small bowl, whisk together the honey, garlic, vinegar, tamari, olive oil and red pepper flakes. - Season to taste with salt and pepper. 4. Place about 1/2 cup of the rice in the center of each X. Divide the zucchini, corn and tomatoes evenly between the packets. Top with the shrimp. - Sprinkle everything with salt and pepper. 5. Drizzle the honey glaze evenly over the packets, reserving 1/4 cup for serving. 6. Bring the edges of the foil up over the vegetables and shrimp and fold over to create a seal. - Prick with a fork a few times to allow steam to escape. 7. Place the foil packets on the grill and cook for 12-15 minutes or until shrimp is pink and vegetables are tender. Serve the packets straight from the foil or in bowls, drizzled with additional glaze and fresh basil.
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