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Follow these tips from the honey queen to substitute honey for sugar in your 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 out the recipes below and check back soon for new recipes. Click on each title for a printable recipe.
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 Muffins with Cream Cheese Frosting
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
1 cup semisweet chocolate chips
1/2 cup honey
2 Tbsp. butter
1/2 tsp. salt
3/4 cup evaporated milk
1 Tbsp. vanilla
In a heavy saucepan, combine chocolate chips, honey, butter and salt. Cook and stir over low heat until chips are melted. Stir until smooth. Gradually stir in milk and vanilla. Heat through (approximately two minutes). Do not boil. Serve over your favorite ice cream.
Complements of Hannah Sjostrom, 2018 Wisconsin Honey Queen
Power Cookies (gluten free too!)
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
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 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
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.
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
9 cups blackberries
Mash and simmer 15 – 20 minutes until mushy
Strain juice to equal 3 cups juice
Transfer to kettle and add:
1 cup honey
1 Tbsp lemon juice
Bring to boil for 3 minutes
Hot water bath pints for 10 minutes
Complements of Daringgourmet.com
Flourless Banana Chocolate Chip Muffins
2 (very) ripe bananas
1 cup peanut butter (Simply Jiff has 33% less sugar)
1/3 cup honey (or maple syrup)
1 egg (using the egg white reduces cholesterol)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Dash of salt
As many chocolate chips as you desire
Directions:
Mix together. Divide in muffin tins or a 9 x 9 pan.
Bake at 325 degrees for 15 - 20 minutes.
I sometimes add ¼ cup of Whole Trilogy Health Seeds (a mix of flax, chia and hemp seeds.) An easy way of adding more fiber to the diet.
Complements of Angie Metcalf.
Fire Starters for the Fireplace
Melt a bunch of old dark wax and dip large pine cones to coat them with the wax.
Tie together or leave as individuals for starting fires in the fireplace.
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