July 2025
ThrivingHives
Making Products With Honey: Skincare and Food Recipes
Brynn Meredith, Teresa Hunsaker, and Andree’ Walker Bravo
Introduction
While keeping bees is beneficial for many reasons, a most notable benefit is producing honey and wax, which have many practical uses. Bees produce honey as food stores for the colony to eat during winter and often have excess honey to share with beekeepers. On average, one beehive will produce between 10 and 200 pounds of honey in a year.1 This fluctuates greatly based on factors2 such as hive health, crop and food availability for the bees in the surrounding area, weather, and whether it is a wet or dry year in terms of rainfall.
Honey Properties
Not only is honey a great substitute for sugar and other sweeteners, but it is also one of the only truly shelf-stable food items. Honey’s chemical makeup makes it extremely inhospitable to bacterial growth, as it is extremely acidic.3 Additionally, honey contains almost no water and is so thick that it essentially suffocates bacteria trying to grow. In 2015, archaeologists discovered jars of perfectly edible honey that were over 3,000 years old in an Egyptian tomb.4
Source: Sneddon, 2013
Many studies suggest that honey has medicinal properties.5 It is often used in homeopathic and naturalistic medicine because it contains several chemical components that are beneficial to human health. Two of these notable components are flavonoids and polyphenols, which have powerful antioxidant properties.6 Honey is antibacterial and anti-inflammatory when applied topically. Preliminary studies suggest that it may be useful in treating dermal issues, respiratory problems, digestive failings, and other issues.7 In clinical trials for wound treatment, when combined with sanitary bandaging practices, honey is a useful addition, as it seems to help wounds heal quicker.8 Further research is continuing on this topic. This is not to suggest that simply eating honey often will cure all health issues, nor should you eat excessive amounts. Honey is still mostly sugar; consume it with the same moderation as refined sugars. Additionally, honey on its own should never replace medical treatment. Ensure that serious conditions are treated by licensed medical professionals.
Creamed Honey
Creamed honey is honey processed to control crystallization. Creamed honey contains many small crystals, which prevent the formation of the larger crystals that often form in unprocessed honey causing it to harden. It is great for storing, as it will ensure that your honey doesn’t harden as much as it would otherwise and prevents those large crystals from forming, even after long periods.
There are various ways to make creamed honey, but the simplest process is to use a “seed” creamed honey as a starter. This is just pre-made creamed honey, and you can buy it at most grocery stores. Mix 1 part seed (creamed) honey with 9 or 10 parts raw honey and combine well. For large quantities, you can use a drill with a (clean and sanitized) paint mixer attachment. Store the mixed honey in airtight containers in a cool place, ideally 57 °F or lower. The cool temperature ensures it will crystalize into creamed honey. It usually takes between 5–10 days.
Skincare Products
Note: If the honey you want to make into creamed honey has previously crystallized, it is important that you heat it slowly to a low temperature and maintain it at that low heat until all the crystals have dissolved (do NOT use the microwave for this). It must cool to 95 °F or lower before you begin mixing it with your seed honey.
Honey’s various beneficial properties make it an ideal ingredient for topical use, and it is commonly seen in cosmetics. Included are some recipes for creating your own cosmetic products with honey. For products using beeswax, reference the Utah State University (USU) Extension fact sheet “Thriving Hives: Processing and Using Beeswax - Candles and Cosmetics.”
All products should be refrigerated. Note that these products may separate over time, requiring mixing to recombine.
Honey Yogurt Mask
1 tablespoon honey
1 tablespoon plain yogurt
1 tablespoon ground oatmeal
Do a facial steam before applying this mask to open your pores and enable the nutrients of the mask to sink deep into your skin. Gather your hair away from your face and apply a thick layer of the mask. Let it sit for a minimum of 10 minutes before washing away. Moisturize after to avoid tightness.
Honey and Sugar Scrub
¼ cup white sugar
½ cup brown sugar
1 tablespoon honey
¼ cup light oil (i.e., jojoba, almond, coconut)
2–4 drops essential oil (optional)
Mix well and place in an airtight container. To use, apply a generous amount of the scrub onto wet skin, rub into the desired area for a minute or two, and rinse off. Moisturize afterward.
Food Products
Honey Body Butter
1 cup coconut oil
3 tablespoons honey
1–2 tablespoons citrus fruit zest
Mix together until smooth. Transfer to an airtight container.
Honey can be a great substitute for granulated white sugar in many recipes. Honey is much sweeter than refined sugar, meaning you can use less to achieve the same sweetness. It is important to note that honey has a higher caloric value. One teaspoon of honey is approximately 21 calories as opposed to the 16 calories in a teaspoon of white sugar due to honey’s higher density.
Things to consider if you swap honey for white sugar in your recipes:
• Use a ½:1 honey to sugar substitution ratio.
• Decrease the amount of each liquid you are using by 25% (example: ¾ cup water instead of 1 cup).
• Decrease the oven temperature by 25 °F because honey will burn more easily than refined sugar.
• Include ¼ teaspoon baking soda per cup of honey to ensure that any baked goods will rise, as honey is more acidic than refined sugar.
In the following recipes, we’ve already done the substitution math for you.
Preserves and Shelf-Stable Items
Honeyed Peach Preserves
Yields 5 half-pints
2 cups peeled, pitted, and sliced peaches
4 cups sugar
1 cup honey
⅓ cup seeded and ground orange (including peels)
⅓ cup water
¼ teaspoon almond extract
In a saucepan, mix the peaches, sugar, and honey and set aside. In another saucepan, cover the ground orange with water and cook on medium until the orange peel is soft. Cook the peach mixture on low heat until the sugar dissolves, then increase the heat and boil for 15 minutes.
Add the orange mixture to the peach mixture and boil until the peaches are transparent and the syrup is honey-thick. Stir in the almond extract and remove from the heat. Immediately transfer to sterilized jars, leaving ¼-inch space at the top. Wipe the tops and threads of the jars to ensure they are clean. Place hot lids on the jars and screw on firmly. Process in a boiling water bath for 20 minutes.
Honey Lemon Jelly
(Taste of Home)
Yields 3 to 4 half-pints
2 ½ cups honey
¾ cup lemon juice
1 teaspoon grated lemon peel
1 pouch liquid pectin
In a 6- to 8-quart saucepan, combine the first three ingredients and bring to a rolling boil. Add the pectin and boil for 2 minutes, stirring constantly. Immediately transfer to sterilized jars, leaving ¼-inch space at the top. Wipe the tops and threads of the jars to ensure they are clean. Place hot lids on the jars and screw on firmly. Process in a boiling water bath for 20 minutes.
Spiced Honey
(Ball Blue Book, 37th edition)
Yields 3 half-pints
1 lemon, sliced into 6 sections
12 whole cloves
3 cinnamon sticks
2 ⅔ cups honey
Place two cloves in each lemon slice and add to a saucepan with the cinnamon sticks and honey. Bring to a boil, stirring occasionally. Remove the lemon and cinnamon from the pot. Place two lemon slices and one cinnamon stick into each jar. Pour the honey into sterilized jars, leaving ¼-inch space at the top. Wipe the tops and threads of the jars to ensure they are clean. Place hot lids on the jars and screw on firmly. Process in a boiling water bath for 10 minutes at sea level. Adjust time for altitude.
Honey Apple Granola
½ cup honey
½ cup melted butter, coconut oil, or regular vegetable oil
1 ½ teaspoons apple pie spice
1 cup walnuts, coarsely chopped
1 cup shredded unsweetened coconut flakes
4 cups rolled oats
1 cup raisins
1 cup golden raisins or dried cranberries
1 cup dehydrated apple chips
Combine honey, butter, and spice mix in a saucepan and heat on low for 3–5 minutes. Take off the heat and cool to room temperature. Combine all remaining ingredients in a bowl and pour the honey mixture over the top. Mix to coat everything and transfer to a greased baking sheet. Bake at 350 °F for 10 minutes. Take out and mix and then bake for another 10 minutes or until lightly toasted. Store in an airtight container.
Almond Honey Crunch
1 cup slivered almonds
¼ cup honey
1 tablespoon butter
1 tablespoon grated orange peel
2½ cups cornflakes
Combine almonds, honey, butter, and orange peel in a pan with a pinch of salt. Cook on low, stirring constantly until the almonds are golden. Remove from heat and mix in cornflakes. Spread on a buttered baking tray to cool. Break into small pieces and store in an airtight container.
Beverages
Fruit Smoothie
2 cups fruit of choice, fresh or frozen
1 cup milk
1 cup vanilla yogurt
½ cup honey
1 teaspoon vanilla extract
1 cup ice
In a blender, combine all ingredients and blend until smooth. Serve immediately.
• Smoothie bowl: Serve in a bowl and top with fruit, granola, coconut flakes, etc.
• Popsicles: Pour into popsicle molds and place in the freezer for 3–4 hours to set.
Holiday Party Punch
2 cups boiling water
¾ cup honey
4 cups cranberry juice
2 cups orange juice
1 cup lemon juice
1 quart ginger ale
Combine water and honey, stirring to dissolve. Chill, then add everything except the ginger ale. Stir well. Just before serving, add ginger ale and ice.
Honey Eggnog
3 cups whole milk
1 egg
⅓ cup honey
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
1 teaspoon vanilla
½ teaspoon rum flavoring
In a saucepan, combine all but the last two ingredients. Mix well and bring to a boil over medium heat, stirring constantly. Remove from heat and stir in the last two ingredients. Chill for at least 2 hours before serving.
Honey Spiced Cider
5 cups apple cider
¾ cup honey
24 whole cloves
2 small oranges, quartered
7 cinnamon sticks
1 strip lemon rind
¼ teaspoon nutmeg
Combine cider and honey in a saucepan on medium heat. Stir until honey dissolves. Add all other ingredients and bring the mixture to a simmer. Reduce heat to low, cover, and simmer for 20 minutes. Strain and serve hot.
Main Dishes
Grilled Honey Glazed Shrimp
1 cup orange juice
¾ cup honey
⅓ cup lime juice
⅓ cup Dijon mustard
2 tablespoon chili powder
2 tablespoon paprika
1 teaspoon black pepper
1 teaspoon red pepper
2 teaspoons salt
2 teaspoons oregano
1 teaspoon onion powder
1 pound jumbo shrimp
Bamboo skewers (soaked in water for at least 30 minutes)
Place orange juice, honey, lime juice, mustard, and all dry seasonings in a blender and combine until smooth. Pour in a saucepan, and simmer on medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into two containers, seal, and refrigerate until ready for use.
To assemble: Double-thread shrimp onto two parallel skewers. Cook on a hot grill for 3 minutes or until completely pink, basting with glaze during grilling. Serve with rice and remaining glaze.
Caribbean Chicken
4 boneless, skinless chicken breasts
½ cup honey
¼ cup Dijon mustard
2 tablespoons pineapple juice
1 teaspoon sesame seeds
½ teaspoon lemon juice
Combine all ingredients except chicken in a saucepan and heat on medium for 5 minutes. Do not allow it to boil. Remove from heat and dip each chicken breast in the sauce. Place the chicken on a baking pan coated with nonstick spray. Bake at 325 °F for 15–20 minutes or until no longer pink in the center.
Orange Honey Barbequed Ribs
3 pounds country-style pork spareribs
12 ounces chili sauce
½ cup onion, chopped
⅓ cup honey
¼ cup butter
1 clove minced garlic
¼ teaspoon salt
⅛ teaspoon hot pepper sauce
¼ teaspoon orange zest
For the sauce: Combine all ingredients except orange zest in a saucepan. Bring to a boil, and then reduce heat to low. Cover and simmer for 30 minutes. Stir in orange zest and set aside.
Place ribs on a baking tray and cover with foil. Bake at 350 °F for 1 hour. After a full hour, take the ribs out of the oven and brush with sauce. Roast uncovered for 30 minutes. Brush with sauce again and roast another 20–30 minutes or until ribs are tender. Serve remaining sauce with the ribs.
Asian Chicken and Spinach Toss
2 chicken breasts
3 ½ cups fresh bean sprouts
⅓ cup rice vinegar or white wine vinegar
⅓ cup salad oil
⅓ cup honey
2 teaspoons soy sauce
1 ½ teaspoons grated ginger
1 bunch spinach
1 cup dried jicama
1 can (5 ounces) crunchy chow mein noodles
Toss sprouts with vinegar, oil, honey, soy sauce, and ginger. Chill for at least 1 hour.
While sprouts marinate, cook chicken and chop into bite-sized pieces. When ready to serve, add spinach, jicama, and chicken to sprouts and toss gently to coat. Top each portion with noodles for a crunchy finish.
Side Dishes
Honey Baked Beans
1 pound ground beef
1 envelope onion soup mix
2 cans (15 ounces) pork and beans
1 can (15 ounces) kidney beans
1 cup ketchup
2 tablespoons mustard
1 teaspoon vinegar
½ cup honey
½ cup water
Brown ground beef and drain off excess oil. Place in a slow cooker with all remaining ingredients and mix. Cook on low for 6–9 hours.
Glazed Onions and Carrots
1 cup small white onion, cut as desired
1 cup carrots, sliced
4 tablespoons butter
¼ cup honey
Boil veggies in salted water for 20–30 minutes or until tender; strain. Transfer to a bowl and let sit for a few minutes to dry. In the same pan, melt the butter and add the honey. When combined, add veggies back in and cook until browned. Turn veggies occasionally for an even glaze.
Steamed Winter Vegetables
2–3 cups winter squash, cut into chunks
1 turnip, cut into chunks
1 cup carrots, cut
1 onion, quartered
¼ cup honey
2 tablespoons margarine, melted
1 teaspoon orange zest
¼ teaspoon nutmeg
Steam veggies until tender. Strain off water. Combine remaining ingredients, drizzle over veggies, and toss.
Candied Sweet Potatoes
6 medium sweet potatoes
¼ cup butter
½ cup honey
½ cup orange juice
Boil sweet potatoes without peeling. When tender, drain and remove the skins. Cut in half lengthwise and arrange on a buttered baking dish, then season with salt. Melt together the other ingredients and pour over the potatoes. Bake at 400 °F until potatoes are golden brown.
Sweet and Sour Cabbage
4 cups shredded cabbage
½ cup bacon bits
3 tablespoons butter
3 tablespoons flour
¼ cup honey
¼ cup vinegar
½ cup water
1 teaspoon onion powder
Boil cabbage in salted water until tender and strain. Place cabbage in a large bowl with bacon bits. Melt butter in a saucepan and add flour. Stir together well before adding all other ingredients; cook until the mixture thickens. Pour over cabbage and bacon and season with salt and pepper to taste. Serve warm.
Coleslaw
4 cups shredded cabbage
1 cup sour cream
¼ cup vinegar
¼ cup honey
1 teaspoon salt
2 teaspoons celery seed
Beat all ingredients together in a bowl before folding in cabbage. Refrigerate for at least 2 hours before serving.
Condiments and Toppings
Fruit Salad Dressing
½ cup lemon juice
2 teaspoon flour
⅛ teaspoon salt
¼ cup honey
2 egg yolks
1 cup whipped cream
Mix the first four ingredients in a double boiler on medium heat until smooth. Keep on heat until thickened. Remove from the heat. Beat the egg yolks and add to the honey mixture very slowly. Once well combined, place back in the double boiler and cook until the mixture has a custard-like texture, about 2 minutes. Place in an airtight container and store in the fridge. When ready to serve, combine with 1 cup of whipped cream.
Honey Butter
½ cup butter
½ to 1 cup honey
Cream butter with an electric mixer. Add the honey gradually and continue to mix until well combined. Store in the refrigerator. Great spread on toast, warm bread, waffles, etc.
Sweet Horseradish Sauce
¼ cup honey
¼ cup mayonnaise
½ cup whipping cream, whipped
3 tablespoons horseradish
1 teaspoon mustard
¼ teaspoon salt
1 teaspoon vinegar
Add honey to mayonnaise and mix. Add all other ingredients except whipped cream and mix. Fold in whipped cream. Store in the fridge until ready for use.
Honey Glaze for Ham
¼ cup honey
3 tablespoons water
1 ½ teaspoons dry mustard
½ teaspoon ginger
¼ teaspoon ground cloves
Combine all ingredients in a saucepan with drippings from the ham and bring to a boil. Simmer for 1–2 minutes. Brush over the ham and serve with the remaining glaze.
Summer Salad Dressing
½ cup salad oil
½ cup lemon juice
½ cup honey
½ teaspoon paprika
½ teaspoon salt
Place all ingredients in a quart jar and screw the lid on tightly. Shake vigorously to combine before serving.
French Salad Dressing
½ cup honey
1 cup salad oil
½ teaspoon salt
⅓ cup chili sauce
½ cup vinegar
1 medium onion, grated
1 tablespoon Worcestershire sauce
Place all ingredients in a quart jar and screw the lid on tightly. Shake vigorously to combine before serving.
Strawberry Honey Salsa
1 cup diced sweet red peppers
1 cup sliced fresh strawberries
1 cup diced green bell peppers
1 cup diced tomato
¼ cup chopped Anaheim pepper
2 tablespoons chopped cilantro
⅓ cup honey
¼ cup lime juice
½ teaspoon crushed red chili pepper
½ teaspoon salt
¼ teaspoon pepper
Combine all ingredients in a glass container and mix well. Cover tightly and refrigerate for at least 12 hours before serving.
Breads and Pastries
Sweet Rolls
1 cup milk, room temperature
¼ cup honey
¼ cup shortening
1 teaspoon salt
1 package dry yeast
¼ cup warm water
2 eggs
5 cups flour (approximately)
Combine milk, honey, shortening, and salt. Bloom yeast in water with a pinch of sugar and add to the milk mixture. Add eggs and half the flour and mix well. Incorporate the rest of the flour and turn the dough out onto a floured surface. Knead until smooth. Place in a greased bowl and let rise until double in size. Punch down and shape into rolls. Let the dough rise again. Bake at 400 °F for 20–25 minutes.
Refrigerator Rolls
⅓ cup honey
1 package dry yeast
½ cup mashed potatoes
2 cups milk and potato water, lukewarm
1 egg
1 tablespoon salt
5 cups flour
⅓ cup shortening
Combine honey and yeast and let stand for 10–15 minutes. Add mashed potatoes to milk and water and stir. Mix in the yeast mixture. Add salt and half the flour and mix well. Add melted shortening and remaining flour. Knead the dough until smooth. Let rise in an oiled bowl until double in size. Punch down and place in the fridge for 24 hours or more. Take out and shape dough into rolls and let rise until doubled again. Bake at 425 °F for 15–20 minutes.
Note. If dough rises in the fridge, punch down again. Dough will keep for 4–5 days.
Honey Muffins
1 cup milk
½ cup honey
½ cup sugar
3 cups flour
3 teaspoons baking powder
¾ teaspoon salt
3 eggs, beaten
¼ cup shortening, melted
In a bowl, mix the milk, honey, and sugar together. In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet, stirring well. Add the eggs and shortening and mix only until they are fully incorporated. Do not overmix. Transfer to muffin tins and bake for 20 minutes at 375 °F. Brush the tops of the muffins with honey immediately after removing them from the oven for a sweet finish.
Variations
• Blueberry muffins: Add ½ cup fresh blueberries with the initial wet ingredients.
• Peanut butter muffins: Replace half the honey with peanut butter and combine the two before all other steps.
• Cinnamon-sugar muffins: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients. Dip the muffins in melted butter and then in a cinnamon-sugar mixture.
Honey French Toast
2 eggs
2 cups milk
¼ cup honey
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
Bread of choice (slightly stale works great)
Mix honey into the milk. Add eggs and beat well. Add all other ingredients and mix. Dip both sides of the bread into the mixture and place on a greased pan or griddle. Brown and serve with toppings of choice.
Sweets and Desserts
Honey Caramels
2 cups sugar
2 cups honey
Small pinch of salt
½ cup butter
1 cup evaporated milk
Cook sugar, honey, and salt rapidly to 250 °F, stirring occasionally. Add butter and milk gradually so the mixture never stops boiling at any time. Cook back up to 250 °F. Stir constantly to avoid sticking to the pan. Pour caramel into a buttered baking tray and cool well before cutting and individually wrapping caramels.
Honey Taffy
2 cups sugar
2 cups honey
⅔ cup cold water
Pinch of salt
Boil sugar, honey, and water until it reaches 290 °F on a candy thermometer. Add salt. Place into a buttered dish to cool. Once cooled, pull until the taffy turns white. Cut into small pieces and wrap in wax paper.
Honey Divinity
2 cups sugar
⅓ cup honey
⅓ cup water
2 egg whites
½ cup chopped nuts
Boil sugar, honey, and water until syrup spins a thread (258 °F). Pour over well-beaten egg whites, beating continuously. Just before the mixture begins to set, add chopped nuts. When the mixture crystallizes, drop with a spoon onto waxed paper.
Honey Twists
½ cup honey
1 cup sugar
½ cup milk
¼ teaspoon salt
1 teaspoon vanilla
Combine all ingredients and cook on low heat until mixture reaches 250 °F on a candy thermometer, stirring occasionally. Pour into a buttered baking tray. As soon as the mixture becomes cool enough to handle, pull it until it becomes light and firm. Twist into a rope shape and cut into 1- to 2-inch pieces. Wrap in wax paper.
Honey Grahams
3 cups whole wheat flour (or half each white and wheat flour)
½ teaspoon salt
½ teaspoon baking soda
½ cup brown sugar
¼ cup honey
½ cup oil
1 teaspoon vanilla extract
1 egg
¼ cup dry milk
¼ cup water
1 tablespoon vinegar
In a large bowl, combine flour, salt, and baking soda and set aside. In a blender, mix brown sugar, honey, oil, vanilla, and egg. In a separate small bowl, combine dry milk, water, and vinegar and mix well. Add the vinegar mixture to the blender and blend until well combined. Pour the blender mixture into the initial flour mixture and knead. You may need to add extra flour if the mixture is too sticky. Divide dough into four parts. Roll dough out into ⅛-inch-thick pieces. Cut into squares and poke each square with a fork a few times. Place onto a greased baking tray and bake at 375 °F for 15 minutes or until golden brown. Sprinkle with cinnamon-sugar if desired.
Honey Popcorn Balls
¾ cup sugar
1 teaspoon salt
½ cup water
¾ cup honey
3 quarts popped popcorn
Cook sugar, salt, and water, stirring only until sugar is dissolved, to 300 °F. Add honey slowly, stirring until combined. This will cause the thermometer’s reading to drop significantly. Keep the mixture on heat until the thermometer gets back up to 240 °F. Pour over the popcorn and mix. Form into balls and wrap in wax paper.
Pumpkin Pie
½ cup honey
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
⅔ cup milk
½ cup pumpkin puree
3 eggs
1 cup evaporated milk
1 teaspoon vanilla
Blend together honey, sugar, spices, and salt. Add milk and mix well. Stir in eggs and pumpkin. Stir in evaporated milk and vanilla. Pour into an unbaked pie crust and bake at 450 °F for 10 minutes. Then, reduce temperature to 325 °F and continue to bake for 45–50 minutes or until a sharp knife inserted in the center comes out clean.
Tapioca Pudding
2 eggs, separated
⅓ cup quick-cooking tapioca
⅓ cup honey
¼ teaspoon salt
4 cups milk, scalded
1 teaspoon vanilla
Whip egg whites until stiff peaks form and set aside. Combine tapioca, honey, salt, and egg yolks in the top of a double boiler. Add milk slowly while mixing vigorously. Cook until the tapioca is transparent, stirring often. Remove from heat and add vanilla. Fold into the egg whites until just combined (don’t overmix). It can be served warm or chilled.
Rice Pudding
2 cups cooked rice
3 cups milk
½ cup honey
3 eggs
Cinnamon and nutmeg to taste
1 cup chopped raisins (optional)
Mix rice, milk, and honey. Add eggs and mix until well combined. Bake at 350 °F in a greased baking dish for about 1 hour. Serve warm or chilled.
Honey Custard
¼ teaspoon salt
3 eggs
¼ cup honey
2 cups milk, scalded Pinch nutmeg
Add salt to eggs and beat lightly. Add honey to milk and mix. Add slowly to the egg mixture. Pour into ramekins and top with a bit of nutmeg. Set ramekins in a pan full of hot water and place them in the oven. Bake at 325 °F for 40 minutes or until the custard is firm.
Honey Lemon Crisps
2 cups brown sugar
1 cup shortening
2 eggs
½ cup honey
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons milk
5 cups flour (approximately)
1 teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt
Cream together sugar and shortening until well combined; mix in eggs. Mix in honey, lemon zest, lemon juice, and milk. In a separate bowl, combine dry ingredients and add gradually to wet ingredients, mixing well. Roll dough out until ⅛-inch thick or less and cut into shapes. Bake at 400 °F for 8 minutes.
Peanut Butter Brownies
¼ cup shortening
2 tablespoons canola oil
⅓ cup peanut butter
3 tablespoons cocoa powder
½ cup sugar
½ cup honey
1 teaspoon vanilla
1 egg
¾ cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped peanuts (optional)
Cream shortening, oil, and cocoa before adding sugar and honey and beating well. Mix in vanilla and egg. In a separate bowl, mix together flour, baking powder, and salt. Add to wet ingredients gradually, alternating with mix and mixing well between additions. Fold in nuts, if desired. Transfer to a greased 8-by-8-inch baking pan and bake at 350 °F for 12–15 minutes.
Cakes and Cookies
Coffee Cake
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 egg
⅔ cup milk
⅓ cup honey
3 tablespoons shortening, melted
For the topping:
¼ cup butter
¼ cup sugar
¼ cup honey
¼ cup flour
¼ cup chopped nuts (optional)
Sift dry ingredients together. In a separate bowl, beat egg and add milk, honey, and shortening. Stir the dry ingredients into the wet slowly. Be careful not to overmix. In a separate bowl, mix butter and honey until creamy. Mix in sugar and flour. Pour the cake batter into an 8-inch square pan and pour the topping over it. Top with nuts. Bake at 400 °F for 25–30 minutes.
Simple Vanilla Cake
1 cup sugar
½ cup shortening
⅓ cup honey
1 teaspoon vanilla
2 eggs
2 ½ cups sifted flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 cup milk
Cream together sugar and shortening until light and fluffy. Add honey and vanilla and mix well. Beat in eggs, one at a time. In a separate bowl, combine flour, salt, and baking powder and add gradually to wet ingredients, alternating with milk. Bake in two greased and floured 8-inch cake pans at 375 °F for 30–35 minutes or until done.
Spice Cake
½ cup shortening
¾ cup honey
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 eggs, separated
½ cup milk
½ cup chopped nuts (optional)
½ cup raisins (optional)
Whip egg whites until stiff peaks form and set aside. Cream shortening and honey together until light and fluffy. In a separate bowl, whisk together dry ingredients. Add half of the dry ingredients to the shortening and mix. Mix in the egg yolks. Add the rest of the dry ingredients and nuts and raisins if desired, and mix again. Gently fold in egg whites. Transfer to a greased tube or bundt pan and bake at 350 °F for 1 hour or until done.
Chocolate Cake
2 squares baker’s chocolate
⅔ cup honey
1 ¾ cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup butter
½ cup sugar
1 teaspoon vanilla extract
2 eggs
¾ cup milk
Melt chocolate in a double boiler or in the microwave (20 seconds in, mix, back in for 20 seconds. Repeat until all melted. If you try to do it all at once, it will burn). Mix in the honey and allow mixture to cool. In a bowl, combine flour, baking soda, and salt. In a separate bowl, cream butter and sugar until it becomes light and fluffy. Add chocolate mixture and vanilla and mix well. Mix in eggs one at a time. Add flour mixture gradually, alternating with milk, mixing well in between. Bake in two greased and floured 8-inch cake pans at 325 °F for 30–35 minutes or until done.
Gingerbread Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup shortening
⅓ cup sugar
½ cup honey
2 eggs
¾ cup milk
In a bowl, combine flour and spices. In a liquid measuring cup, whisk the milk and the eggs. In a separate bowl, cream shortening and sugar together, and gradually incorporate the honey. Alternate adding the dry ingredients and the egg mixture and continue to mix well. Transfer to a greased 8-by-8-inch baking pan and bake at 375 °F for 35–40 minutes. Cut into squares and top with whipped cream for serving.
Lemon Cake
½ cup butter
½ cup sugar
½ cup honey
1 teaspoon vanilla extract
½ teaspoon lemon extract
2 eggs
2 cups flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
Cream butter and sugar until light and fluffy. Add honey, vanilla, and lemon extract. Mix in eggs, one at a time. Combine dry ingredients in a bowl and add to the honey mixture gradually, alternating with buttermilk. Mix well after each addition. Bake in two greased and floured 8-inch cake pans at 350 °F for 30–35 minutes or until done.
Chocolate Cookies
1 cup honey
6 tablespoons soft butter
2 cups flour
1 cup cocoa powder
½ teaspoon baking soda
1 cup powdered sugar
1 package chocolate kisses
In a bowl, cream honey and butter until light and fluffy. Beat in flour, cocoa powder, and baking soda. Shape dough into 1-inch balls and roll in the powdered sugar. Place dough onto a greased baking tray and press one chocolate kiss into the center of each cookie. Bake at 350 °F for 10 minutes. Remove from the oven and cool on a wire rack.
Peanut Butter Cookies
¾ cup honey
¼ cup butter
1 egg
¾ cup peanut butter
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking soda
In a bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter, and vanilla. Add flour, salt, and baking soda and mix until combined. Shape dough into 1-inch balls and place on a greased baking tray. Dip a fork into some flour and press into the top of the cookie twice to form an “X” shape. Bake at 350 °F for 10 minutes. Remove from the oven and cool on a wire rack.
Honey and Oat Cookies
½ cup shortening
½ cup sugar
½ cup honey
1 egg
⅔ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup quick cooking oats
1 cup shredded coconut
1 teaspoon vanilla extract
½ cup chopped nuts
In a bowl, cream honey, sugar, and butter until light and fluffy. Add egg and mix. Combine dry ingredients and add gradually to the butter mixture, mixing well. Mix in oats, coconut, vanilla, and nuts. Shape dough into 1-inch balls and place on a greased baking tray. Bake at 350 °F for 12–15 minutes.
Applesauce Drop Cookies
½ cup shortening
½ cup sugar
½ cup honey
1 egg
¾ cup flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup quick oats
1 cup unsweetened applesauce
½ cup raisins (optional)
½ cup chopped nuts (optional)
Cream shortening and sugar until light and fluffy. Add honey and egg and beat until well combined. Alternate adding oats and applesauce and mix well between additions. In a separate bowl, combine flour, baking powder, baking soda, salt, and spices. Add mixture to wet ingredients and mix well. Add raisins and nuts if desired. Drop 1-inch portions onto a greased baking tray and bake at 375 °F.
References
1Food4Farmers. (2014, February 16). Bee products for income [Web log post]. https://food4farmers.org/bee-products-forincome/
2Nong, Y., Maloh, J., Natarelli, N., Gunt, H. B., Tristani, E., & Sivamani, R. K. (2023, March 31). A review of the use of beeswax in skincare. Journal of Cosmetic Dermatology, 22(8), 2166–73. https://doi.org/10.1111/ jocd.15718
3Kurek-Górecka, A., Górecki, M., Rzepecka-Stojko, A., Balwierz, R., & Stojko, J. (2020, January 28). Bee products in dermatology and skin care. Molecules, 25(3), 556. https://doi.org/10.3390/molecules25030556
4Cornara, L., Biagi, M., Xiao, J., & Burlando, B. (2017, June 28). Therapeutic properties of bioactive compounds from different honeybee products. Frontiers in Pharmacology, 8, 412. https://doi.org/10.3389/ fphar.2017.00412.
5Jiang, S., Ma, A., & Ramachandran, S. (2018, September 28). Negative air ions and their effects on human health and air quality improvement. International Journal of Molecular Sciences, 19(10), 2966. https://doi.org/10.3390/ ijms19102966
⁶Riaz, T., Tahreem, Muhammad Akram, M., Umme Laila, U., Muhammad Talha Khalil, M. T., Rida Zainab, R., Momina Iftikhar, M., Ahmetozdemir Fethi Ahmet Ozdemir, F., Sotowski, G., Alinia-Ahandani, E., Marcosaltable, Egbuna, C., Sfera, A., Muhammadadnan, & Parmar, P. (2023, November). Bioactive compounds and therapeutic benefits of honey. International Archives of Integrated Medicine, 10(11), 13–20.
⁷Eteraf-Oskouei, T., & Najafi, M. (2013, June). Traditional and modern uses of natural honey in human diseases: A review. Iranian Journal of Basic Medical Sciences, 16(6), 731–42.
⁸Kapoor, N., & Yadav. R. (2021, May-August). Manuka honey: A promising wound dressing material for the chronic nonhealing discharging wounds: A retrospective study. National Journal of Maxillofacial Surgery, 12(2), 233–37. https://journals.lww. com/njms/fulltext/2021/12020/manuka_honey__a_promising_wound_dressing_material.14.aspx
Photo Credits
Sneddon, T. (2013, June 30). File:Canopic jars (9174679414).jpeg [Creative Commons Attribution-Share Alike 2.0 Generic]. Wikimedia Commons. https://commons.wikimedia.org/wiki/File:Canopic_Jars_(9174679414).jpg
All other photos are licensed from Depositphotos.
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