1 cup semisweet chocolate chips

1/2 cup honey

2 Tbsp. butter

1/2 tsp. salt

3/4 cup evaporated milk

1 Tbsp. vanilla

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.

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

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

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

   

2 cups all-purpose flour

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

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

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.