If you have any good recipes using honey share them with us at iredellbees@hotmail.com
GRIT's Guide to Backyard Bees and Honey 2011
 
Apple Quick Bread 
3 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1 1⁄2 cups milk
1 cup honey
2 eggs
1 tablespoon vanilla
2 cups peeled and finely diced Granny Smith apples (or other tart apple)
1 cup finely chopped pecans 
Heat oven to 350°F.
In medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
In large bowl, whisk together milk, honey, eggs and vanilla. Fold in dry ingredients until just blended. Stir in apples and pecans.
Divide batter between two greased 9-by-5-inch loaf pans and bake for about 45 minutes, or until toothpick inserted in center comes out clean.
Cool in pans for 15 minutes, then turn out and cool completely on wire rack. Serve with butter and honey, if desired. Store in plastic bag. Yields 2 loaves.
Karen Keb
GRIT's Guide to Backyard Bees and Honey 2011
 
These delicious Beehive Cookies call for no oil, sugar, butter or white flour – cookie-recipe staples – so the baked cookie has a unique texture. However, they’re delicious and a very respectable “healthy” sweet treat.  
 
Beehive Cookies
3⁄4 cup sour cream
1⁄2 cup honey
2 eggs
1 teaspoon vanilla
1 1⁄2 cups whole-wheat flour
1 cup finely chopped toasted pecans
1⁄4 teaspoon salt 
Heat oven to 350°F.
In large bowl, combine sour cream, honey, eggs and vanilla. Add remaining ingredients and mix well.
Drop dough by tablespoonfuls onto greased baking sheets. Bake for 10 to 12 minutes, or until golden brown. Cool on wire racks. Yields 3 dozen cookies.
GRIT's Guide to Backyard Bees and Honey 2011
http://www.grit.com/food/pumpkin-pound-cake-recipe.aspx
 
Dawna Edwards and Marci O’Brien
Serve this pumpkin pound cake recipe, Pumpkin Spice Pound Cake, warm with a serving of Pumpkin Custard.
 
Pumpkin Spice Pound Cake
1 1⁄2 cups pumpkin
1⁄2 cup brown sugar
1⁄2 cup honey
2⁄3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1⁄3 cup wheat flour
1 teaspoon baking soda
1⁄4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1⁄2 cup oats
1⁄3 cup finely chopped crystallized ginger
1⁄4 cup chopped walnuts or pecans, optional 
Heat oven to 350°F.
In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.
Bodacious Brownies Inclusion of honey, coconut and more make Bodacious Brownies our favorite for the best brownies recipe.
Karen Keb

GRIT's Guide to Backyard Bees and Honey 2011
 
With perhaps the best brownies recipe we've come across, you'd better get a glass of cold milk ready.
 
Bodacious Brownies 
1⁄3 cup butter
2 ounces unsweetened chocolate
3⁄4 cup whole-wheat flour
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
2 eggs
3⁄4 cup honey
1⁄2 cup unsweetened, shredded coconut
1⁄2 cup chopped pecans 
Heat oven to 325°F. Butter 8-by-8-inch baking dish; set aside.
In saucepan, melt butter and chocolate together, or microwave in microwave-safe bowl until smooth.
In small bowl, whisk together flour, baking powder and salt. Set aside.
In large bowl, beat eggs until frothy. Gradually beat in honey. Beat in small amount of chocolate mixture, then gradually beat in remaining chocolate mixture.
Add flour mixture and beat until smooth. Stir in coconut and pecans.
Pour batter into prepared dish and bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting. Yields 9 brownies.
Healthy Oatmeal Cookies Recipe: Fruity Oatmeal Cookies
This healthy oatmeal cookies recipe not only incorporates fruit and fruit juice, but also uses honey to cut down on sugar.
 
Mildred Hollibaugh
GRIT's Guide to Backyard Bees and Honey 2011
For a taste that steps outside your normal oatmeal cookie box, add some fruit and honey with this healthy oatmeal cookies recipe.
 
Fruity Oatmeal Cookies
1 cup raisins or dates
1⁄4 cup orange or pineapple juice
1 cup honey
1⁄3 cup brown sugar
1⁄2 cup cooking oil
1⁄2 cup peanut butter
2 eggs, beaten
1 teaspoon vanilla or orange flavoring
1⁄2 teaspoon salt
2 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
2 cups finely chopped oatmeal  
Heat oven to 350°F. Lightly grease baking sheet; set aside.
In microwave-safe bowl, combine raisins and juice. Microwave for 30 seconds. Cool, then run through food processor or chop fine.
In large bowl, combine honey, brown sugar, oil, peanut butter, eggs, raisin mixture, vanilla and salt; mix well. Add flour, baking soda and baking powder; mix well. Add oatmeal. (To chop fine, use food processor.) Mix well. Dough should be stiff, so add a little additional flour if needed.
Drop dough by walnut-size balls onto prepared baking sheet. Press down slightly with fork. Bake for about 10 to 12 minutes. Remove from oven and flip over with spatula; let stand on hot baking sheet for a few minutes before serving. Yields about 60 cookies.
GRIT's Guide to Backyard Bees and Honey
http://www.grit.com/food/lemon-scones-recipe.aspx
Kris Wetherbee
 
Honey-Lemon Scones
2 cups unbleached flour
1 1⁄2 cups rolled oats
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 cup butter
1⁄2 cup chopped pecans
3 tablespoons finely chopped fresh lemon verbena leaves
1 egg, beaten
1⁄4 cup honey
1⁄2 cup plain nonfat yogurt
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Honey for topping scones 
Heat oven to 425°F.
In large bowl, mix together flour, oats, baking powder, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon verbena leaves.
In small bowl, whisk together egg, honey, yogurt, lemon juice and vanilla.
Make well in center of flour mixture.
Pour honey mixture in well, and mix to form soft dough.
Coat 12-inch cast-iron skillet with nonstick cooking spray or oil. With floured hands, pat dough into skillet.
Score top into 8 pie-shaped wedges. Bake for 15 minutes, or until lightly browned. Serve warm with honey drizzled over top. Yields 8 scones.
Lemon Poppy Seed Cake Recipe
Dust the top of this Lemon Poppy Seed Cake recipe with confectioner's sugar, and your guests will be chomping at the bit.
GRIT's Guide to Backyard Bees and Honey 2011
http://www.grit.com/food/lemon-poppy-seed-cake-recipe.aspx
Karen Keb
 
Take a few fresh lemons, poppy seeds and about an hour of preparation, and give this Lemon Poppy Seed Cake recipe a shot. 
 
Lemon Poppy Seed Cake
1 1⁄3 cups cake flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
3 tablespoons poppy seeds
3 tablespoons sweetened condensed milk
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 1⁄2 teaspoons finely grated lemon zest
1⁄3 cup butter, softened
3⁄4 cup honey
1 large egg plus 1 egg yolk
Confectioner’s sugar for dusting 
Heat oven to 350°F. Butter and flour 9-inch round cake pan.
In small bowl, sift together flour, salt and baking soda; stir in poppy seeds and set aside.
In another small bowl, combine sweetened condensed milk, lemon juice and lemon zest; set aside.
In large bowl, beat butter with electric mixer. Slowly add honey and continue beating. Add egg and yolk, and mix well.
Alternately add flour mixture and milk mixture to butter mixture, beating after each addition.
Pour batter into prepared pan and bake for 30 minutes.
Reduce oven temperature to 325°F and continue baking for an additional 10 to 15 minutes, or until toothpick inserted in center comes out clean. 
Cool completely in pan, then turn out onto platter. With sieve, dust with confectioner’s sugar. Serve with vanilla ice cream and honey, if desired. Yields 8 servings. 

GRIT's Guide to Backyard Bees and Honey 2011
http://www.grit.com/food/wheat-sandwich-bread-recipe.aspx

Karen Keb
Light Wheat Sandwich Bread, with no sugar, takes bread and healthful food to a whole new level.

Looking for a wheat sandwich bread recipe with no sugar added? Turn to nature's sweetener, honey harvested right from the hive. Next time you're feeling ambitious, go for this Light Wheat Sandwich Bread recipe.
 
Light Wheat Sandwich Bread
1 cup warm water (about 110°F)
2 1⁄4 teaspoons active dry yeast
1⁄4 cup honey
1⁄2 teaspoon salt
2 tablespoons butter, melted
1 egg
2 1⁄2 cups all-purpose flour
1 cup whole-wheat flour 
In large mixing bowl, combine warm water and yeast. Stir and let stand for about 5 minutes, or until frothy. Add honey, salt, butter and egg, and stir well.
In separate bowl, whisk together flours. Add most of flour mixture to yeast mixture and stir until ball forms.
Turn out onto floured surface and knead for 5 minutes, gradually adding remaining flour until it’s all incorporated. Place dough in oiled bowl (I use walnut oil), turning over once to coat. Cover with plastic wrap and let rise at room temp-erature for 2 hours.
Turn out dough on floured surface and knead for several minutes. Shape into log and place into greased (or nonstick) 9-by-5-inch loaf pan. Press dough evenly into pan, making sure it touches all sides. Cover with plastic wrap and allow to rise again at room temperature for 1 hour.
Heat oven to 400°F.
Once dough has risen and peeks above the pan, bake for 20 minutes. Reduce heat to 350°F and bake for another 17 to 20 minutes, or until internal temperature reaches 195°F. Turn out onto wire rack to cool thoroughly (at least 1 hour) before slicing. Store in plastic bag. Yields 1 loaf.
Using nature's golden sweetener, honey, this Pumpkin Custard recipe is a creamy fall treat.
Dawna Edward and Marci O’Brien
GRIT's Guide to Backyard Bees and Honey 2011
 
This Pumpkin Custard recipe makes a tasty dessert served in ramekins or on a plate. Be mindful that custard requires slow cooking and gentle heat in order to prevent curdling. Take special care in following the instructions for mixing in the eggs, as well. If the eggs are introduced to the heated mixture too abruptly, they will cook before being completely combined.
 
Pumpkin Custard
1 cup milk
1 package (8 ounces) light cream cheese, softened
1⁄2 cup brown sugar
1⁄4 cup honey
2 eggs
1 cup pumpkin
1 teaspoon vanilla
1 teaspoon allspice
1 teaspoon cinnamon
Whipped cream, optional 
Heat oven to 350°F. Grease 6 ramekins or custard cups; set aside.
In saucepan, combine milk, cream cheese, brown sugar and honey. Cook slowly over low heat, stirring constantly until honey is dissolved, taking care not to scald or curdle mixture.
In small glass bowl, beat eggs. Add spoonful of heated mixture to eggs and mix; pour egg mixture into saucepan and remove milk mixture from heat. Stir in pumpkin, vanilla and spices.
Pour mixture into ramekins, filling about 3⁄4 full. Place ramekins in larger baking dish with 1 inch water, and bake for 1 hour and 15 minutes, or until knife inserted in center comes out clean.
Serve warm or chilled, topped with sweetened whipped cream, if desired. 
By Karen K. Will
GRIT's Guide to Backyard Bees and Honey 2011
 
Using honey for a sweetener is a great way to cut down on your sugar intake. For a wonderful dessert using a herbaceous perennial.
 
Rhubarb Cake
2 cups all-purpose flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1⁄3 cup honey
1 egg, beaten
1 cup sour cream
1 cup fresh sliced (1⁄4 inch thick) rhubarb 
Topping:
1⁄4 cup turbinado sugar
1⁄2 teaspoon cinnamon
2 tablespoons butter, Softened 
Heat oven to 350°F. Butter 8-inch baking dish or casserole; set aside.
In large bowl, combine flour, baking powder, baking soda and salt. Add honey, egg and sour cream, and stir well. Stir in rhubarb.
Pour batter into prepared dish.
In small bowl, mix together turbinado sugar, cinnamon and butter. Sprinkle over batter in pan, filling in any bare spots with additional turbinado sugar.
Bake for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve with cream or ice cream. Yields 6 servings.
Karen Keb
GRIT's Guide to Backyard Bees and Honey 2011
The three Bs – buckwheat, buttermilk and bacon – make this Savory Bacon Muffin recipe special.  
 
Savory Bacon Muffins
1 1⁄3 cups all-purpose flour
3⁄4 cup buckwheat flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup honey
2 eggs, beaten
1⁄2 cup buttermilk
2 tablespoons butter, melted
3⁄4 cup sour cream
1⁄4 cup minced onion
1⁄4 cup thinly sliced green onions
1⁄2 cup cooked, crumbled bacon 
Heat oven to 375°F. Grease a 12-cup muffin pan; set aside.
In medium bowl, whisk together flours, baking powder, baking soda and salt. Make well in center and set aside.
In separate bowl, combine honey, eggs, buttermilk and butter. Stir in sour cream. Add to flour mixture all at once and stir. Fold in onions and bacon.
Divide evenly into prepared muffin pan and bake for 20 minutes, or until toothpick inserted in center comes out clean. Cool for 5 minutes. Serve muffins with butter and honey, if desired. Yields 12 muffins.