Recipes for the Kitchen

Check out the recipes below or follow these tips from the honey queen to substitute honey for sugar in you favorite recipes.

Use 3/4 cup honey instead of 1 cup sugar and decrease liquid by 1/4 cup.
When baking, lower temperature by 25 degrees. Honey makes baked goods brown faster.
Measure honey easily by coating cup or spoon with oil or non-stick spray.

Check back soon for new recipes.

Honey Glazed Ham

posted Nov 23, 2017, 4:38 PM by Mary Phillips

1 uncooked ham, washed

Whole cloves, divided
1/2 teaspoon peppercorns
1 teaspoon dry mustard
1/2 cup celery leaves
1/2 cup vinegar, divided
1 cup honey, divided
2 eggs
1 1/2 cups water
1/2 cup chopped, seedless raisins

Place ham in a kettle with warm water completely covering it. Add 1 tablespoon cloves, peppercorns, mustard, celery leaves, 1/4 cup vinegar and 1/4 cup honey. Cook slowly, allowing 25 minutes per pound. Let ham cool in water, then remove skin.

Combine eggs and 1/4 cup honey; brush over surface of the ham. Stick whole cloves in ham at regular intervals and bake at 400°F. for 45 minutes, or until golden brown, basting several times with the drippings.

Combine remaining vinegar, water, remaining honey and raisins in a saucepan. Cook to a syrup. Serve hot with sliced ham.

From Capper’s Farmer magazine

This 1940 recipe from the CAPPER’s recipe archives is perfect for the holidays as it utilizes aromatic spices such as whole cloves and peppercorns.

Pumpkin Pie

posted Nov 20, 2017, 4:58 PM by Mary Phillips   [ updated Nov 20, 2017, 4:59 PM ]

1 unbaked pie shell

2 cups cooked pumpkin, squash, sweet potatoes or 1 can pumpkin

3 eggs slightly beaten in blender (roll 1 of these eggs around inside pie crust to keep flakey)

2/3 cup honey

1/2 tsp salt

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp ginger

3/4 cup milk (use 1/4 cup milk if using real pumpkin)

 

Mix all in blender. Pour into pie crust

Bake at 450 degrees for 10 minutes, then 350 degrees for 45 minutes or until table knife comes out clean when inserted into center

Compliments of Mary Phillips

Honey Butter Popcorn

posted Nov 16, 2017, 5:22 PM by Mary Phillips

1/2 cup popcorn kernels

2 Tbsp. butter

2 Tbsp. honey

1 tsp. vanilla

Salt to taste

 

Using an air popper, pop the popcorn kernels and set aside. In a small saucepan, melt the butter over medium heat. Stir in honey until well mixed. Remove from the heat and add vanilla. Pour honey butter mixture over the popcorn and mix until popcorn is evenly coated. Add additional salt as needed.

 

Complements of Sarah Doroff the 2017-2018 Minnesota Honey Queen

Power Cookies (gluten free too!)

posted Nov 5, 2017, 7:51 AM by Mary Phillips


1 cup butter softened

1/2 cup honey

1 tsp. vanilla

1/2 tsp. salt

2 cups GF flour

1 + 1/4 tsp xanthan gum

1 pkg. chocolate chips (12 oz.)

1/2 cup nuts or sunflower seeds

1 cup GF Rice Krispy's, oatmeal or GF granola

1/2 cup raisins

1/2 cup cocoanut

 

Flatten with fork

Bake 325 oven 12-15 minutes

 

These cookies are gluten free. For those that use wheat flour, use your own flour and omit the xanthan gum.

 

Compliments of Mary Phillips

Pumpkin Muffins with Cream Cheese Frosting

posted Oct 23, 2017, 6:44 PM by Mary Phillips   [ updated Oct 23, 2017, 6:54 PM ]

   

INGREDIENTS

2 cups all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/2 cup chopped walnuts

1 cup solid-pack pumpkin

1 cup honey

1/4 cup vegetable oil

2 eggs at room temperature, slightly beaten

1/4 cup low-fat buttermilk
1 tsp. vanilla extract

 

DIRECTIONS

In a large bowl, stir together flour, cinnamon, baking soda and salt. Stir in walnuts.

In a separate bowl, blend pumpkin, honey, oil, eggs, buttermilk and vanilla until smooth. Pour pumpkin mixture over dry ingredients. Stir just until mixed.

 

Spoon batter into paper lined muffin cups, filling each to just below the rim. Bake at 350°F for about 25 minutes or until a toothpick inserted near the center of muffins comes out clean.

 

Let pan cool on rack for 5 minutes. Remove muffins from pan and let cool on rack completely. Makes 12 muffins

 

Frost with Cream Cheese Frosting, if desired.

 

Cream Cheese Frosting:

In a small bowl, with electric mixer, beat 8 ounces cream cheese (softened to room temperature) with 1/3 cup honey, until fluffy.

 

Complements of the National Honey Board website

Honey Punch

posted Oct 24, 2011, 5:32 PM by George Adams

1 cup honey
1/2 cup hot water
1/2 cup lemon juice
1  1/2 cups orange juice
1 1/2 cups cold water
1 can unsweetened pineapple juice
1 to 2 liters ginger ale

 Add HONEY to hot water: add fruit juices and water. Chill. Just before serving, add ginger ale. Garnish with lemon or orange slices and maraschino cherries.

 "the Honey Kitchen"
Dadant and Sons

This recipe was on a brochure put out by the American Beekeeping Federation but probably originated from the credit source below the recipe.  The punch is SOOOO....good. Everyone at the 2010 Thanksgiving party could not get enough.

Peach-Honey Float

posted Jun 15, 2011, 8:42 AM by George Adams

2 cups crushed fresh Peaches
1/2 cup Honey
1 quart milk
1/2 teaspoon almond extract
1 quart vanilla or cherry ice cream

Combine fresh peaches and honey in a blender. Add half the milk. Blend. Add the rest of the milk and almond extract and half the ice cream. Blend until smooth. Pour into tall glasses, top with the rest of the ice cream.
Yield: 6 servings

From Sarah Rushfeldt, 2011 Honey Queen Northwestern District of Wisconsin

1-7 of 7