Some of Joli’s favorite Honey Recipes –



Honey Banana Whole Wheat Bread 1 1/2 lb loaf Bread Machine

1/2 cup warm water
1 Tbl. butter or vegetable oil
3 Tbl. HONEY
1 egg (I get mine from Jan Thompson at our market)
1/2 tsp. vanilla
2 1/4 Cup whole wheat flour (could sub. 1/2 white flour)
1 small banana
1 1/2 tsp. poppy seeds
1/2 tsp. salt
1 1/2 tsp. dry yeast
Add all ingredients to bread pan in the order given. Use the basic bread setting.

Honey Banana Whole Wheat Bread 2 lb loaf

2/3 cup warm water
1 1/2 Tbl. butter or vegetable oil
1/4 cup HONEY
1 egg (I get mine from Jan Thompson at our market)
1/2 tsp. vanilla
3 Cup whole wheat flour (could sub. 1/2 white flour)
1 small banana
2 tsp. poppy seeds
1 tsp. salt
2 tsp. dry yeast
Add all ingredients to bread pan in the order given. Use the basic bread setting.

Bee Sweet Banana Bread

½ cup Honey
1/3 cup Butter or Margarine
1 teaspoon Vanilla
2 eggs
¾ cup whole wheat flour
½ cup all purpose flour
½ cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup mashed bananas
½ cup chopped walnuts or nuts of choice
Cream honey and butter in a large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.  Combine dry ingredients in a small bowl; add to honey mixture alternately with bananas, blending well.  Stir in nuts.  Spoon batter into greased and floured 9X5X3 inch loaf pan.

Bake in preheated 325° F oven 50-55 minutes or until wooden spoon inserted near center comes out clean.   Cool in pan on wire rack 15 minutes.  Remove from pan, cool completely on rack.  Makes one loaf.

From Sweetened with Honey the Natural Way, A National Honey Board Publication

100% Whole Wheat & Honey Bread for the Bread Machine

Loaf Size                 1#                 1 ½ #               2#
Water                         1 ½ cups          1 ½ cups       1 ¾ cups
Vegetable Oil                 1 tbs.            1 ½ tbs.       2 tbs.
Honey                         3 tbs.             ¼ cup         1/3 cups
Salt                          ½ tsp.             ½ tsp.        1 tsp.
Whole wheat flour         3 cups            4 cups          5 cups
Vital gluten, optional   1 tbs.            1 ½ tbs.        2 tbs.
(I found without this my bread fell)
Yeast                        2 tsp.            2 ½ tsp.        1 tbs.

We love this recipe and make it weekly!  Use the Wheat or basic cycle

Recipe from The bread Machine Cookbook II, by Donna Rathmell German

Pumpkin Muffins with Cream Cheese Frosting

Frosting is optional on these muffins. Without it, they are ideal for breakfast; with it, they become a sweet afternoon snack.  Makes 12 muffins

2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon 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 teaspoon vanilla extract
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. 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.

Pumpkin Honey Biscuits

3 ½ c unbleached flour
5 tsp baking powder
½ tsp baking soda
1 tsp sea salt

Cut in 1cup softened butter. Make a well in center. Set aside.

1 can (15 oz) pumpkin
1/3 c honey
2/3 c plain kefir (plain yogurt or buttermilk will work)
Pour into well and stir just until moistened. Turn on floured table. Add more flour if needed. Roll 1″ thickness between wax sheets. Cut out. Place 1″ apart on greased cookie sheet. Bake 18-22 minutes @425°. Brush with melted butter.

Honey Zucchini Bread

1 egg
¾ cup Honey
1 teaspoon vanilla
2 ½ cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon grated orange peel
½ teaspoon baking soda
½ teaspoon ginger
¼ teaspoon salt
1 ½ cups grated zucchini
½ cup sunflower seeds

Beat egg slightly in large bowl.   Add honey, oil and vanilla; mix well.  Combine flour, baking powder, orange peel, baking soda, ginger and salt in a medium bowl.  Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended.  Spoon batter into greased 9X5X3- inch loaf pan.  Bake at 325°F about 1 hour or until wooden toothpick inserted near center comes out clean.  Cool 10 minutes in pan: remove from pan and cool completely.


Grandma’s 24 hour Cole Slaw

1 teaspoon honey
1 teaspoon celery seed
1 cup vinegar
1 teaspoon dry mustard
1 ½ teaspoon salt
Boil the above and simmer for 5 minutes.

Add the following:
1 cup oil
½ cup honey
Boil two more minutes
Pour over 1 head of chopped cabbage.
This is best if it sits overnight.

Honey Balsamic Vinaigrette Dressing

I make this dressing differently every time I do it. Here is the recipe I use the most.  In a jar with a tight lid combine of course I get my balsamic vinegar and olive oil from The Tasteful Olive:
1/2 cup balsamic vinegar
1/3 cup honey
1 cup vegetable oil (Olive oil)
1 TBL Penzey’s Italian or Greek dressing spice
I often add sautéed onion, bacon, Italian spices, garlic (fresh or powdered), poppy seed or other seasonings as the mood suits me. This dressing is excellent on spinach salad with strawberries or mandarin oranges

I use a variety of beans and vary it each time I make is so don’t be afraid to be creative.  You can even use local corn as one of your “beans”.

Super Bean Salad

1 lb. can red kidney beans, drained
1 lb. can yellow wax beans, drained
1 lb. can green beans, drained (can use fresh that you have cooked-available at our market)
1 cup diced celery
1 cup diced green peppers
2 tbsp. chopped chives
1 red onion sliced in rings
2 tsp. salt
Dash of pepper
1/3 Cup salad oil (Olive Oil from Taste of Olive)
½ Cup honey
¼ tsp. dry mustard
2/3 cup red wine vinegar
1 cup cheese cubes (optional)
Combine vegetables, salt and pepper in a large bowl.  Shake salad oil, honey, mustard and red wine vinegar in a covered jar, mixing well.  Pour over the vegetables.  Chill for several hours or overnight.  Sprinkle cheese cubes over all.

Savory Beets

2 Tablespoons Chopped onion
1 Tablespoon Butter
3 Tablespoons Honey
2 Tablespoons Wine vinegar
Salt to taste
1/8 teaspoon ground cloves
1-2 lbs cooked beets
Cook beets and cut into slices or small chunks.  Sauté onion in butter in a large skillet over medium heat until softened.  Add honey, vinegar, salt and cloves; cook and stir until mixture begins to boil.  Add cooked beets; cook until thoroughly heated.

This unlikely combination is fantastic –try it!

Orange Glazed Beets

¼ cup Honey
½ teaspoon Shredded orange peel
¼ cup Orange juice
¼ cup Lemon juice
½ teaspoon Salt
2 cups Julienne beets (1-2 lbs. cooked beets)
In a small mixing bowl, combine honey, orange peel and juice, lemon juice and salt.  Add the beets; mix gently.  Refrigerate several hours or overnight, turning occasionally. Drain and serve as a relish.

Warm Potato Salad with Honey Dressing

1/3 cup Vinegar
2 Tablespoons Vegetable oil
¼ cup Honey
1 Tablespoon Dijon-style mustard
1/8 Teaspoon Bottled hot pepper sauce
1 ½ pounds cooked small new potatoes, cut into halves or bite-sized pieces
4-6 slices Crisp cooked bacon, crumbled
2 Tablespoons Chopped parsley
2 Tablespoons Chopped green onions
½ Teaspoon Salt

Wisk together vinegar, oil, honey, mustard and pepper sauce in a large skillet; mix well.  Add cooked potatoes; stir gently to coat all surfaces.  Cook on medium heat, stirring gently, until potatoes are heated through.  Add bacon, parsley, green onions and salt; mix well.

Primavera Pasta Salad

1 ½ Tablespoons Olive Oil
1 ½ Tablespoons butter or margarine
1 ½ cups broccoli florets
2 cloves garlic, minced
2 medium tomatoes, seeded and diced
¾ cup julienne zucchini
½ cup julienne carrots (could use local sweet peppers)
¼ cup Honey
¼ cup lemon juice
1 ½ teaspoons grated lemon peel
¾ teaspoon dried basil
¾ teaspoon oregano, dried crushed
Salt and pepper to taste
6 oz. linguine or fettucine noodles cooked
Grated parmesan cheese

Heat oil and butter in large skillet over medium-high heat; add broccoli and garlic and stir fry for 2 minutes.  Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings.  Simmer for about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool.  Sprinkle with Parmesan cheese.  Serve at room temperature or chilled.

A Honey of a Broccoli Salad

Note: I sometimes use ½ broccoli and ½ cauliflower—be creative and use any fresh veggies that you have.

2 bunches of raw broccoli (Cut in small pieces)
1 medium red onion    (Cut in small pieces)
½ cup raisins or craisins
10-12 slices, fried and crumbled bacon

1 cup mayonnaise
½ cup Honey
2 Tablespoons vinegar

Mix dressing with broccoli mixture.  Marinate 1-3 hours.

Side Dishes

Honey Grilled Vegetables

12 small red potatoes
1/4 cup honey
3 tablespoons dry white wine
1 clove garlic
1 teaspoon crushed dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 zucchini halved lengthwise
1 medium eggplant, cut into 1/2 inch thick slices
1 green bell pepper halved 1 red bell pepper halved
1 large onion cut into wedges
Cover potatoes with water in a large saucepan.  Bring to a boil over medium high heat.  Cook 5 minutes; drain.  Combine honey, wine, garlic, thyme, salt and pepper in a bowl; mix well.  Place potatoes and remaining vegetables on oiled BBQ grill over hot coals.  Grill 20-25 minutes, turning and brushing with honey mixture every 7-8 minutes.

Joli’s Sweet Potato Casserole

I usually double this recipe for our family!
3 C. mashed sweet potatoes (2 reg. size cans) drained–I usually cook fresh ones but have made it both ways
1 tsp. vanilla
3/4 c honey
1/3 C melted butter
2 eggs beaten
1/2 C milk
Mix together, put in greased 8″ square baking dish (if doubling this recipe use a 9”X13” pan or a large casserole dish)

1 c. coconut (small can)
1/3 c melted butter
1/3 c flour
1 c brown sugar
1 c chopped pecans
Mix topping together and spread a little at a time over the sweet potato mixture. Bake at 375 for 45 minutes

Honey Cinnamon Apple Sauce

Well I don’t actually have a recipe so—

Cut up apples –you can peel them or not

Start cooking them in a little bit of either apple juice, water or orange juice

When they start to get soft add honey and cinnamon (I like Penzey’s Vietnamese Cinnamon) or you can use cinnamon creamed honey.  I just add honey to taste.

Baked Sweet Potato with Honey

We have had several entire dinners of a sweet potato with honey and cinnamon.  We have zapped the potatoes in the microwave and added the honey, cinnamon and sometimes a little butter.  You can also use our Cinnamon Creamed Honey or our Pecan Creamed Honey

Honey Cinnamon Squash

About the same as with the apples, cook the squash (Acorn or Butternut) and add honey and cinnamon, we add a little butter too. You can also use our Cinnamon Creamed Honey or our Pecan Creamed Honey


Really Easy Jalapeno Honey Dip

16 oz. Fat free cream cheese
6 oz. Jalapeno Creamed Honey
Blend with an electric mixer, put into a bowl and serve with crackers or veggies—also great on cornbread!

Honey Cherry Granola Bars
Makes 12 to 16 bars
1/3 cup pure honey
1/4 cup butter, melted
3 egg whites
1 teaspoon cinnamon
1/2 teaspoon almond flavoring
3 cups low-fat granola
1/2 cup almonds, coarsely chopped
3/4 cup dried cherries

Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into 9-inch, nonstick (or well greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

Peanut Butter and Honey Sammies

Makes 4 servings

8 oz. cream cheese, softened
1/3 cup honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
8 thick slices whole wheat bread
1 green apple, thinly sliced
2 Tablespoons sunflower seeds, (or substitute your favorite nut)
1 cup peanut butter

In a medium bowl, beat cream cheese until fluffy. Add honey, vanilla extract and cinnamon; mix well. Spread 1 to 2 tablespoons of honey cream cheese mixture on 4 slices of bread. Top with apple slices, dividing evenly. Sprinkle with sunflower seeds. Spread 2 tablespoons peanut butter on each of the remaining 4 slices of bread, and place face down on top of cream cheese and apple

Fruity Oaty Bars

3 cups rolled oats
1 ½ cups spelt flour
½ cup wheat germ
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup orange juice
3 tablespoons ground flax seeds
1 teaspoon vanilla extract
½ cup canola oil
1 cup local honey
½ cup sesame seeds
½ cup sunflower seeds
½ cup dried cranberries
1 cup dried chopped fruit, such as pineapple, apricots, apples, golden raisins, dates, papaya, or a mix

Preheat oven to 350 degrees. Line a 9” x 13” cake pan with parchment paper.

In a large bowl, combine rolled oats, spelt flour, wheat germ, cinnamon, baking soda, and salt. In a separate bowl or large measuring cup, whisk together orange juice and flax seeds, then mix in the vanilla, oil, and honey until smooth.

Form a well in the center of the dry ingredients and pour in the orange juice mixture. Using a rubber spatula, stir to moisten the ingredients, then fold in sesame seeds, sunflower seeds, cranberries and dried fruit. The dough will be very sticky and thick; you may want to fold these last ingredients with your hands.

Use lightly moistened hands to firmly and evenly press the dough into the prepared baking pan. Take care that the dough in the center of the pan is not too thick; press the dough slightly toward the edge of the pan. Bake for 26-28 minutes until the top is golden brown and firm.

Remove the pan from the oven and place it on a wire rack to cool. Let it cool for at least 45 minutes, then use a thin, very sharp serrated knife to carefully cut 16 bars. Store the bars in a tightly covered container, or wrap them individually tightly in foil and freeze.


Fruity Oaty Coconutty Bars: Add 1 cup unsweetened, grated coconut along with the oats

Orange Kissed Fruity Oaty Bars: For bigger orange flavor, add the finely grated zest of one orange when adding the wet ingredients

Main Dishes

Honey Spiced Chili

Makes 6 servings

1 Tablespoon vegetable oil
1 cup chopped onion
¾ cup chopped green pepper
2 garlic cloves, finely chopped
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 (28 ounce) can diced tomatoes, undrained
1 (15 ½ ounce) can red kidney beans, undrained
1 (8 ounce) can tomato sauce
¼ cup local honey
2 Tablespoons red wine vinegar
½ cup bulgur wheat

In a large saucepan or Dutch oven, heat oil over medium-high heat until hot; add onion, green pepper, garlic, and cook, stirring 3-5 minutes or until vegetables are tender and begin to brown.

Stir in chili powder, cumin, salt, oregano and crushed red pepper flakes. Stir in diced tomatoes, kidney beans, tomato sauce, honey, vinegar, and bulgur wheat. Bring to a boil; reduce heat and simmer uncovered, 15-20 minutes, stirring occasionally.

Combine barbeque sauce, honey and mustard in a saucepan; mix well. Bring mixture to a boil, reduce heat and simmer 5 minutes. Use as a dipping sauce or for grilling.

Quick BBQ Ideas

Take a large piece of Salmon and cover the top with honey and then sprinkled on chopped pecans.  I wrapped it in a double layer of aluminum foil and cooked it on the grill for about 20 minutes or until it was flaky.

Another idea is to take our Pecan Creamed honey and put that on top of fish or chicken and grill.

Sweet Honey BBQ Sauce

(from National Honey Board

1 cup prepared spicy barbeque sauce
1/4 cup honey
½ teaspoon dry mustard


Becky’s Pancakes

1 ¼ c. rolled oats
2 cups milk
1 egg
½ c whole-wheat flour
¼ c. toasted wheat germ
1 tsp. baking powder
2 tsp. honey
2 tsp. canola oil
½ tsp. salt

Combine oats and milk and let stand 10 minutes.  Stir in remaining ingredients and let stand 30 minutes in the refrigerator (I’ve let this stand overnight in the fridge so it’s ready for the griddle as soon as I wake up.) Fry in on an oiled griddle—as for traditional pancakes. Serve with honey, fruit syrup, or real maple syrup. Recipe from Becky Tipton, Country Creek Honey

Banana Oatmeal Breakfast Cookies

2/3 cup ripe banana (about 2 small bananas), well mashed
2 Tablespoons ground flax seeds
¼ cup milk
½ cup canola oil
¾ cup local honey
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups quick-cooking or rolled oats
1 cup pecans or walnut halves, toasted and coarsely chopped
1 cup dried cranberries

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large mixing bowl, combine banana, flax seeds, and milk and mix until smooth. Mix in the oil, honey and vanilla. Sift in all-purpose flour, whole wheat pastry flour, cinnamon, nutmeg, baking soda, and salt and mix to form a moist batter. Fold in the oats, pecans, and dried cranberries. The dough will be moist yet thick and sticky.

Drop scant ¼ cups of dough about 2 inches apart onto the baking sheets. Spray the inside of the measuring cup with nonstick spray to release the dough from the cup. Use the back of the large measuring cup to press down cookies to about 1 inch thickness.

Bake the cookies for 14-16 minutes or until edges begin to turn golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store loosely covered as these cookies get rather soft if stored tightly covered.


It is from Natures Golden Treasure Honey Cookbook, by Joe Parkhill, an old recipe book but one I use a lot!

Holiday Pumpkin Pie

2 Eggs
½ Cup Honey
1 ½ Cups Pumpkin
½ tsp. Cinnamon
½ tsp. Vanilla
½ tsp. Salt
1 Cup Evaporated Milk
1 unbaked Pie Shell

Beat eggs until foamy.  Continue beating while adding honey in a fine stream.  Add pumpkin, cinnamon, vanilla and salt; mix well.  Stir in milk; pour into pie shell. Bake in preheated 425° oven for 10 minutes.  Reduce heat to 350°, bake for 35 minutes longer or until center is firm.

Pumpkin Pie

2 eggs, slightly beaten
¾ cup honey
2T. flour
1/8 tsp. ginger
¼ tsp.  allspice
1 tsp. cinnamon
¼ tsp. cloves
½ tsp. salt
1 ½ cup scalded milk
1 to 1 ¼ cup pumpkin

Combine dry ingredients.  Add the rest of the ingredients and blend well.  Add scalded milk, blend.  Pour into prepared crust. Bake at 400° for over 35 minutes, or until knife inserted partway between outer edge and center comes out clean.

Recipe from Donna Brahms, Iowa Honey Producer’s Association

Vanilla Honey Ice Cream

3 cups light honey
8 eggs
8 cups cream
8 cups milk
pinch salt
4 TBL real vanilla
Beat eggs and salt–set aside. Warm milk to 160 degrees and stir in the honey. Add a small amount of the milk/honey mixture to the eggs–mix well.  Add this back to the pan with the milk and stir well.  Continue to cook and stir until the mixture returns to 160 degrees. Remove from heat. Cool (I usually do this step the day before I want to make ice cream and I refrigerate this over night,) Add the cream and vanilla and mix well.  Freeze the ice cream in a 6 quart freezer according to manufacturer’s directions.

Basic Recipe for 6-qt freezer:

Hint– Do not add the honey to the cold milk and then heat–this tends to make the milk separate.

Fruit and Honey Ice Cream

6 Cups Milk
6 Cups Cream
2 1/4 Cups warm honey
Pinch salt
3 TBL. Vanilla
2-4 cups crushed fruit (Strawberries, peaches, etc.)
1/3 cup fruit powder (optional)
Warm honey in a double boiler.  Combine w/milk in an extra large mixing bowl. Crush fruit and stir in powdered fruit.  (I crush the fruit in a food processor, add some of the milk and the powdered fruit and blend until well mixed.)  Add remaining ingredients–cream last.  Pour into freezer can of an ice cream freezer and freeze according to mfg. directions.

Frozen Dessert

1 Qt. buttermilk
1 ½ cups honey
3 cups crushed pineapple, drained
1 package 16 oz. frozen strawberries
(I think you could use fresh blueberries, or other berries)
5 bananas, thinly sliced

Mix, then freeze in foil lined cupcake paper.  Package after freezing, Makes about 40 dessert cups.  Allow to thaw slightly before serving.

Creamy Chocolate Pudding

1 ½ cup milk
3 tablespoon corn starch
¼ cup cocoa powder
1/3 cup local honey
¼ teaspoon vanilla extract

Whisk the milk, cornstarch, cocoa powder, and the honey together in a medium saucepan. Cook over medium heat, stirring constantly until pudding is thickened.  Stir in the vanilla and pour into individual serving dishes. Chill.

Honey Crispies

Makes 30 servings
1/2 cup powdered sugar
1/2 cup peanut butter
1/2 cup honey
1-1/2 cups crisp rice cereal
1/2 cup raisins
1/2 cup chocolate or multicolored sprinkles

Place a sheet of waxed paper on a cookie sheet so cookies won’t stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when touched. Serve right away or place in tightly covered container and store in refrigerator.

Hot Fruit

1 large can of peach slices drained
1 large can of pears drained
1 can of apricots drained
1 can of pineapple chunks drained
1 large can of mandarin oranges drained
1 large can of cherry pie filling
½ Cup honey
1/4 C Rum or 1 t. Rum extract

Mix all ingredients in large casserole dish.  Bake at 350 for 45 min.

Cream Cheese Frosting

Makes 48 servings

12 oz. cream cheese
1/2 cup (6 oz.) honey
Beat together until smooth.

Healthy Dog Treats

Rover’s Rewards

3/4 cup hot water or meat juices – I used canned meat broth
1/3 cup margarine
1/2 cup powdered milk
1/2 teaspoon salt
2 Tablespoons HONEY
1 egg, beaten
3 cups whole wheat flour

In large bowl, pour hot water over margarine. Stir in powdered milk, salt, honey and egg. Add flour 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Roll to 1/2 inch thick and cut in shapes. Place on greased baking sheet and bake at 325° for 50 minutes. Allow to cool and dry until hard. I got 12 large bones and 18 smaller bones.

1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3 3/4 cup white flour or whole wheat
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 cup cornmeal
2 teaspoons cinnamon
Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack. Yield: 48 pieces.

Cello Bags from   they were about $10.00 for 100 –lots of styles

Cooking with Honey

IMG_0224Substituting Honey for Sugar

When substituting honey for sugar in recipes for baked goods, simply follow these tips.

Reduce the amount of liquid in the recipe by ¼ cup for each cup of honey used. 

Add ½ teaspoon of baking soda for each cup of honey used

Reduce the oven temperature by 25°F to prevent over-browning.

Honey Measuring Tips

When cooking with honey it is helpful to remember that one 12 ounce jar of honey equals one standard measuring cup.  For easy removal of honey when filling a measuring cup, first lightly coat the measuring cup with vegetable oil or spray, then pour in the honey.