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Cooking with Honey

Granola Bars

From Marilyn on the Homesteading Today website


2 cups quick cooking oats
2 cups flaked coconut
1 cup sliced almonds
1/2 cup coarsley chopped walnuts
1 cup golden raisins
1/2 cup coarsley chopped, pitted dates
1/2 cup chopped dried apricots
1/2 cup flour
1/2 tsp salt
3 eggs slightly beaten
3/4 cup honey
1/3 vegetable or canola oil

Combine oats, coconut, almonds and walnuts in a large roasting pan.
Bake in 350 degree oven 18 minutes or until toasted, stirring once. Cool
well. Combine oat mixture, raisins, dates apricots, flour and salt in
bowl. Stir in eggs, honey and oil, mixing well. Press mixture into
two greased or sprayed 8x8 baking pans (or something similar). Bake at
350 for 20 mins or until set. Cut into 2" squares while still warm.
Cool in pans on racks. To store, wrap tightly in aluminum foil. (At
this point, I freeze the extras in a ziplock freezer bag.)

We've been making these for 10 years or so, consequently we have a few

Note: I've used combined quick and old-fashioned oats out of necessity
on occasion with equally good results.

Note: Sliced almonds are terribly expensive in small packages, but are
very important to the final result so stock up when you see them in
bulk. They keep well in the freezer.

Note: As long as you use a total of two cups of dried fruit, any
combination will work. Some of our favorites are: apricots and
cranberries, apricots and blueberries, apricots and cherries. (Yes, we like

Note: When using raisins, it's worth the occasional extra expense of
white or golden raisins.

Note: We have used all ratios of unbleached white and whole wheat
flour with equally good results.



Fantabulous Flapjack Mix

Adapted from a recipe submitted to the Homesteading Today website by Sewing Nana

4 cups quick oats
2 cups all-purpose unbleached flour
2 cups whole wheat flour
1 cup brown sugar, packed
1 cup dry milk
3 tablespoons baking powder
2 tablespoon cinnamon
2 1/2 teaspoon salt
1/2 teaspoon cream of tartar

Stir all ingredients together in a large bowl; place in an airtight container until ready to use.


2 eggs, beaten
1/2 cup water
1/2 cup honey
1/3 cup applesauce
2 cups flapfack mix

Blend together eggs, applesauce, water, honey; slowly stir in flapjack mix. Cook over medium heat - if using a griddle, cook at 325 degrees. Pour 1/4 cup batter on lightly oiled hot griddle and cook until bubbles form on top of pancake. Turn and cook on other side until golden brown.

Top with Peanut Honey Butter spread (recipe below)



Peanut Honey Butter Spread

Submitted by me, inspired by my mother.


1 cup peanut butter
1/2 cup honey

Combine peanut butter and honey in food processor. Blend on low until mixed well. Store in airtight container. Keeps great on the shelf or in the frig. Spread on pancakes, flapjacks, biscuits, rolls, bread, etc.



Honey Fudge

From the Georgia Beekeepers Association

Submitted by Gary Hawkins


2 cups granulated sugar
4 oz. unsweetened chocolate
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup honey
2 tablespoons butter

Combine sugar, chocolate, salt and milk. Boil for 5 minutes.
Add honey and cook to soft-ball stage (24O degrees on your candy
thermometer).Add butter, and let mixture stand until
luke-warm. Then beat until creamy, pour into a buttered pan.
If desired, stir in nutmeats after beating.



Bar-B-Q Chicken

From the Georgia Beekeepers Association

Submitted by Evelyn Williams

1\2 cup oil
3\4 cup lemon juice
1\4 cup water
1 1\2 tsp. salt
4 1\4 tbsp. honey
1 tsp. Tabasco sauce
2 tsp. soy sauce
3 1\4 tsp. Worcestershire sauce
2 or 3 pounds of chicken thighs.

Mix all ingredients except chicken in pan. Heat to boil.
Cook indoors: Start chicken, skin side down in baking pan. Pour hot sauce over and marinate several hours. Bake at 450 degrees for 25 minutes. Reduce heat to 325. Turn skin side up and bake 25 or 30 minutes more. Cook outdoors: Marinate as above, place on grill, turn and baste often.


Honey-Ginger Sweet Potatoes

From Sue Bee Honey


1/2 cup Sue Bee Honey
3 pounds sweet potatoes, peeled and cubed
3 Tablespoons grated fresh ginger
2 Tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

Preheat oven to 400° F. In a large bowl, toss together Sue Bee Honey, sweet potatoes, ginger, walnut oil, cardamom and pepper. Transfer to a large cast-iron frying pan. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes or until the sweet potatoes are tender and caramelized on the outside.



Honey Bran Muffins

From Dutch Gold Honey


1 cup shortening
2 cups Dutch Gold Clover honey
4 beaten eggs
6 cups bran cereal
1 cup boiling water
5 cups all-purpose flour
5 tsp. baking soda
2 tsp. salt
1 quart buttermilk

Cream shortening and honey. Add beaten eggs, bran cereal and boiling water. Sift together and add flour, baking soda and salt, and then add buttermilk. Refrigerate overnight. Bake at 350° for 25 minutes. Batter can be stored in quart jars in refrigerator 4 – 6 weeks.

Makes 5 – 6 dozen muffins.



Honey Butter


1/4 cup butter/margarine

1/2 cup honey

Bring the butter/margarine to room temperature. Blend butter/margarine and honey in a bowl until mixture is smooth and creamy. Use in place of butter/margarine on bread, biscuits, muffins, or dinner rolls.

Tip: Add 1/4 teaspoon cinnamon powder to recipe for a flavorful treat!



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