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Honey Recipes

September is National Honey Month!

September is National Honey Month and what better way to celebrate than with the most popular honey recipes of the year! We have searched high and low to bring you the top five searched recipes on our website and we hope you will be inspired to try all five.

More than ever, people are looking for natural ingredients and it’s hard to imagine anything more pure and natural than one-ingredient honey. Honey is a back-to-basic ingredient that people can feel good about using in both culinary applications, as well as finding new and innovative ways to use it.

"People are quickly realizing the uniqueness and versatility of this one-ingredient wonder,” said Bruce Boynton, CEO of the National Honey Board. "Honey is no longer confined to the kitchen and culinary applications, as its versatility now spans to the medicine cabinet, beauty regimen and even the gym.”

The National Honey Board (NHB) has always recognized the importance of honey bees and the benefits of honey. So, in 1989, the NHB worked with the U.S. Department of Agriculture to give honey the praise that it’s due and September was officially deemed National Honey Month. We’re sure some of you are wondering, why September? The answer’s quite fitting, really – it’s because much of our U.S. honey is harvested during this time.

So without further ado, here are the top five searched honey recipes of 2013!

Copyright 2013, National Honey Board.

 

 

 

Pumpkin Honey Bread
(makes 2 loaves)

1 cup - honey

1/2 cup - butter or margarine, softened

1 can (16 oz.) - solid-pack pumpkin

4 - eggs

4 cups - flour

4 teaspoons - baking powder

2 teaspoons - ground cinnamon

2 teaspoons - ground ginger

1 teaspoon - baking soda

1 teaspoon - salt

1 teaspoon - ground nutmeg

In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.

Copyright 2013, National Honey Board.

 

 

 

 

Honey Citrus Soother

(makes 4 servings)

3 - tea bags green or black

1 - cinnamon stick

3 cups - boiling water

1/4 cup - honey

1 cup - grapefruit juice

Place tea bags and cinnamon stick in a 1-quart tea pot. Add boiling water; steep 3 to 5 minutes. Remove cinnamon stick and tea bags; discard. Stir in grapefruit juice and honey.

Copyright 2013, National Honey Board.

 


 

Bee Birthday Cake
(makes 10 servings)

Cooking spray

All-purpose flour, for dusting pans

2 cups - white whole wheat flour, sifted

2 teaspoons - baking powder

1 1/2 teaspoons - cinnamon

1/4 teaspoon - baking soda

1/4 cup - butter, softened

2 - eggs

1 cup - honey

1 teaspoon - vanilla

2/3 cup - 1% milk

Frosting:

8 ounces - cream cheese, softened

1/4 cup - honey

1/2 teaspoon - vanilla extract

Heat oven to 350°F. Spray two 8-inch cake pans with cooking spray and dust with all-purpose flour. Whisk together flour, baking powder, cinnamon and baking soda.In a stand mixer with a paddle attachment with electric beaters, cream butter on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add honey and vanilla and beat until smooth. On low speed, add flour mixture to mixer alternately with milk, starting and ending with flour mixture, and mixing just until blended.Portion batter into prepared cake pans, dividing it evenly. Bake 20-25 minutes or until top of cake springs back when lightly pressed. Cool cake in pans 15 minutes; unmold onto a rack and cool completely.

Frosting:

Beat cream cheese, honey and vanilla until light and fluffy.Spread half the frosting onto one layer, place second layer; on top and spread remaining frosting on top. If frosting is soft, refrigerate about 30 minutes or until frosting starts to firm up; cut into 10 pieces.

Copyright 2013, National Honey Board.

 

 
Chewy Honey Oatmeal Cookies
(makes 24 cookies)

1/2 cup - butter or margarine, softened

1/2 cup - granulated sugar

1/2 cup - honey

1 large - egg

1 teaspoon - vanilla extract

1-1/2 cups - quick cooking rolled oats

1 cup - whole wheat flour

1/4 teaspoon - salt

1 teaspoon - ground cinnamon

1/2 teaspoon - baking soda

1 cup - raisins, chocolate or butterscotch chips

In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth. In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips. Drop dough by rounded Tablespoonfuls onto greased baking sheet. Bake at 350°F for 12 to 14 minutes until cookies are golden brown. Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet. Cool completely then store in an airtight container.

Copyright 2013, National Honey Board.

 

 



Hair Conditioner

1/2 cup - honey

1/4 cup - olive oil, use 2 Tbsp. for normal hair

Mix honey and olive oil. Work a small amount at a time through hair until coated. Cover hair with shower cap; leave on 30 minutes. remove shower cap; shampoo well and rinse. Dry as normal.

Copyright 2013, National Honey Board.


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Cassie Cox
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PO Box 435
Mendon, UT 84325
office:281-900-9740
cassie@AHPAnet.com