Tips and Recipes for Cooking With Honey
Kristie & Sara Lesmeister cooking.
Kristie and her sister Sara enyoy cooking with the fresh honey.
If the measuring cup is lightly coated with oil before measuring the honey, the honey will run out of the cup easily.

When substituting honey for sugar in a recipe, reduce the amount as honey is much sweeter. 3/4 Cup honey will take the place of one cup of sugar. Also remember honey is liquid so reduce the amount of liquid slightly.

Remember various honeys have distinct flavors so some are better suited to others in recipes. For example, chestnut honey is great mixed with ricotta cheese and put in warm pasta with a little rosemary. Local wild flower honey is usually best but sometimes a recipe calls for some special honey for its unique flavor.

Lower the oven by 25° when using honey instead of sugar in baked goods. Also add a pinch of baking soda.
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Honey Orange Slices

4 large oranges
1 1/4 C. sugar
1 1/4 C. honey
juice from 1 large lemon
3 sticks of cinnamon
1 1/2 tsp's. whole cloves
1 1/2 tsp's. whole allspice

Prepare home canning jars and lids according to manufacture's instructions.

Slice oranges, discarding end pieces; cut slices in half and place in a saucepan. Add just enough water to cover. Bring to a boil, reduce heat. Simmer until peel is tender, about 30 minutes. Drain. Combine sugar, hone and lemon juice; bring to a boil. Add orange slices and spices tied in a cheesecloth bag Simmer 40 minutes. Discard spice bag. Pack hot orange slices into hot jars, leaving 1/4 inch headspace. Ladle hot syrup over orange slices, leaving 1/4 inch headspace. Remove air bubbles with nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met-fingertip tight.

Process 10 minutes in a boiling-water canner.

Yield: about three half-pints. Suggestion: Tie a gift tag on it telling the person to use this over ice cream, yogurt or gingerbread for the holidays.

Honey Carrot Soup

Servings per Recipe:4 (National Honey Board)
This low-cholesterol vegetable soup makes a grand entrance when topped with a swirl of nonfat sour cream and sprinkled with parsley.


1 package (16-oz.) baby carrots (can also use 2 cups of steamed pumpkin instead)
2 cups reduced-sodium chicken broth
1 onion chopped
1 cup 2% milk
1/4 cup honey
1/8 teaspoon ground nutmeg (to taste)

In large saucepan, combine carrots, chicken broth and onion. Cover and simmer over medium heat for about 15 minutes, or until carrots are tender. Transfer mixture to blender or food processor; blend until smooth. Return to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled, sprinkled with nutmeg. Garnish with chives.

Spinach Salad with Roasted Pears

The Cook's Garden
Spinach and pear are perfect together in the fall and winter and make good salad partners. This composed salad is a nice balance of color and flavor.

Peel and slice 4 firm pears.
Toss with 2 Tablespoons sugar and 1 Tablespoon melted butter.
Place in an open baking dish and roast in 400* oven for 15 minutes, until lightly browned.
Tear 6 cups washed and dried Space Spinach into a bowl and toss with 4 tablespoons olive oil and 1 tablespoon rice wine vinegar.
Season with salt and freshly ground pepper to taste.
Transfer to a serving plate, and evenly distribute roasted pears.
Garnish with dried cranberries, toasted walnuts and sliced hard boiled egg.
Top with a light grating of Parmesan cheese.


1/4 cup honey
2 tbsp. onion, minced
1/4 cup butter or margarine
1/2 tsp. thyme, crushed
salt and pepper to taste

Combine all ingredients in a small saucepan and bring to a boil; cook 2 minutes. Toss with vegetables of choice such as: peas, zucchini, spinach, broccoli, green beans, etc. Serve over couscous as a vegetarian entree or alone as a side dish.

Makes about 2/3 cup.


Active time: 10 min Start to finish: 45 min

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
1/2 C. honey
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Makes 8.

Honey Caramels

2 C. honey
2 C. sugar
few grains salt
1 C. evaporated milk
1/2 C. butter

Cook sugar, honey, salt rapidly to firm ball stage (250°). Stir occasionally. Add butter and milk gradually so the mixture does not stop boiling at any time. Cook rapidly to firm ball stage (252°). Stir constantly so mixture will not stick. Pour into buttered pan. Cool thoroughly before cutting into squares. Wrap individually in oiled paper.

This recipe came off the back of the R. D. Bradshaw and Sons honey can dated 1936

Honey Chocolate Cake

3/4 C. Honey
1 egg
1/2 tsp. soda
1/2 C. sugar
3/4 C. milk
1/2 tsp. salt
1/2 C. shortening
2 squares bitter chocolate
2 1/2 C cake flour
2 tsp. baking powder.

Cream sugar, shortening and honey thoroughly. Add egg yolk well beaten, then melted chocolate. Add sifted dry ingredients and liquid alternately. Fold in egg white beaten stiff. Bake in 350° F. oven 45 to 50 minutes.

This is also from the 1936 honey can.

Pumpkin Pie

1 1/2 C. steamed pumpkin (can substitute canned pumpkin but not pumpkin pie mix)
3/4 C. Honey
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
3 eggs
1 C. milk
1/2 C. cream or evaporated milk

Mix ingredients in order given and bake in one crust at 350° F for 1 hour. Test with knife.

This also came from the 1936 honey can.

Honey Nut Bread

2 C. whole wheat flour
1 C. white flour
1/2 tsp. baking soda
3 tsp. salt
1/2 C. brown sugar
1/2 C. honey
3/4 C. cold water
3/4 C. milk
1 C. nut meats, chopped

Sift and measure white flour and mix with dry ingredients. Blend liquid ingredients. Combine wet and dry ingredients and stir until dry ones are dampened; add nuts. Bake 1 1/4 hours in slow oven (325° F).

Another one from the old honey can.

Photo of the 1936 honey can above.
This company was in Wendall, Idaho. They became part of Sue Bee Honey Company in 1964.


Honey Beets

Boil beets until soft enough to pierce with a fork. Slip the skins off the beets and slice. Coat the beets with two teaspoons of honey per beet. Put in a container and cover with your favorite Italian oil and vinegar dressing. These can be served warm on their own or cold on salads. They keep very well in the refrigerator.

Warm Chocolate Honey Torte

1 C. (6 ounces) cooking chocolate-broken into pieces.
1/2 C. butter
1/2 C. honey
4 eggs, separated
2 Tbsp. all-purpose flour
1 Tbsp. instant coffee granules
1/2 tsp. baking soda
1/4 tsp. salt

Line the bottom of a 9-inch baking tin with baking parchment. In a medium saucepan over low heat, melt butter; stir in chocolate pieces. Lower heat, continue stirring until chocolate is melted. Gradually add honey, stirring to blend. Lightly beat mixture. Stir in flour, coffee, baking soda and salt.
In a large bowl, beat egg whites until soft peaks form. Fold 1/4 of egg whites into chocolate mixture. Stir lightened chocolate mixture into remaining whites; do not over mix.
Pour mixture into prepared tin. Bake at 325° F for 45 minutes, then cool for 5 minutes. Run knife around edge to loosen cake from tin. Turn cake onto plate; remove paper. Serve warm.

This recipe is from the Boyne Valley Honey Company, Co. Louth, Ireland, sponsors of the 2005 Apimondia held in Dublin.

Gingersnap Crusted Yams
(serves 12)

4 pounds yams, cooked and peeled
4 ripe pears
1 1/2 C. apple cider or juice
1/4 C. honey
1/4 C. butter divided
1 1/2 tsp. cinnamon
24 crisp gingersnap cookies

Place yams, pears and cider in a large pot over high heat. When liquid begins to boil, cover and reduce heat to medium. Cook for 20 minutes or until yams are tender when pierced with a fork. Remove cover and cook for 5 minutes to reduce liquid.

Pre heat oven to 400°F and spray a 2-quart baking dish with cooking spray such as PamŽ. Puree yam mixture in a food processor or with a stick blender until smooth; stir in honey, 2 Tbsp. butter and cinnamon. Spread in prepared dish.

Place gingersnaps in a small bag and crush finely using a rolling pin or meat mallet. Melt remaining 2 Tbsp. butter in a small bowl then stir into crumbs. Sprinkle over yams and bake for 10 minutes.

This recipe is from Raley's Something Extra publication.

prize winning honey

The Liberty 4-H beekeepers did well at the Sonoma County Fair.

bees coming into hive

Bringing home a load of honey is the job of bees over 3 weeks old.

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