Preheat the oven to 325 degrees. Combine honey, maple syrup, butter, and brown sugar in a saucepan. Bring to a boil over medium heat; reduce to a simmer for 5 minutes, stirring often. In a large bowl, mix rolled oats, coconut, and salt. Pour the honey mixture over the oat mixture and stir. Lightly oil a rimmed baking sheet and spread granola evenly. Bake for 20 to 25 minutes, stirring occasionally, until golden brown. Remove from oven and cool before transferring to airtight glass containers.
1 cup raw honey, plus 2 to 3 tablespoons more for glaze
1 cup unsweetened applesauce
3 large eggs, room temperature
3/4 teaspoon baking soda
1/4 teaspoon ground ginger
Preheat oven to 350 degrees with rack in center. Butter and flour an 8 1/2-inch spring-form pan; set aside.
In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.
Acorn Squash and Honey Pies An appealing alternative to pumpkin pie, these small pies are filled with acorn squash instead.
3 small acorn squash, (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
4 large eggs, plus one large egg yolk
1/2 cup plus 1 tablespoon milk
3/4 cup honey
All-purpose flour, for dusting
Vegetable-oil cooking spray
Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. Serve cold or at room temperature. Pies can be stored in the refrigerator up to two days.
Infused Honey This flavorful honey may be kept for up to ten days in an airtight container at room temperature. It's a delicious sweetener for tea, breads, or hot cereal.
1 cup honey
4 star anise
4 cinnamon sticks
In a saucepan set over medium-low heat, warm the honey, star anise, and cinnamon sticks for 5 to 10 minutes. Remove from heat and let steep for at least 30 minutes or overnight.
Yogurt Drizzled with Honey and Walnuts You may want to try using low-fat Greek-style yogurt, which is thicker and richer in flavor than other varieties. Once combined, walnuts and honey can be stored in an airtight container up to two weeks at room temperature.
3 ounces walnut halves (about 3/4 cup)
1 cup good-quality honey, such as clover or wildflower
24 ounces plain low-fat yogurt
Place walnuts in a small bowl; pour honey on top, and stir to coat evenly. Divide yogurt among six dessert bowls, and spoon honey mixture over each. Serve immediately.
Creamy Honey Salad Dressing
1/2 cup sour cream
1/4 cup creme fraiche (found in the dairy section of many grocery stores. It adds a tangy note to the dressing, but more sour cream can be substituted instead.)
2 tablespoons apple cider vinegar
3 teaspoons honey
Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad. Serve immediately
Healthy Blueberry-Honey Scones
2 cups of whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup honey
1/4 cup cooking oil (canola, sunflower)
2/3 cup light cream
1 egg yolk
1 cup of fresh blueberries
Sugar to sprinkle over
1. Heat oven to 400°F. Combine flour, baking powder, salt by mixing well in a medium bowl. 2. Beat honey, oil, cream and egg yolk together with a fork and add to dry ingredients. Stir with fork just until dry ingredients are moistened. 3. Gently fold in blueberries, with a rubber scraper. Pat dough with hands to 1/2 inch thickness. Sprinkle sugar over. Cut in triangles. Place on a lightly greased cookie sheet. 4. Bake for 12-15 minutes.
1 cup peanut butter
1/2 cup liquid honey
2 cups of all-bran or bran buds cereals
1/2 cup sesame seeds or chopped nuts
Sesame seeds or chopped nuts to garnish
1. Mix peanut butter and honey together. Add cereals and sesame seeds. Make into 1 inch balls, roll into sesame seeds. Keep refrigerated.
Honey French Vinaigrette
1 cup of oil
½ cup of honey
½ teaspoon salt
1 teaspoon Worcestershire sauce
1/3 cup Chili Sauce
¼ cup finely chopped onions
½ cup cider vinegar
½ cup Raspberry juice(optional)
Blend well in a food processor. Keep refrigerated.
Honey Yogurt Cake
200g unsalted butter, chopped
¾ plain yogurt
½ tsp. ground cinnamon
½ cup liquid honey
¼ cup sugar
1 ¾ cup self-rising flour
½ tsp. baking powder
1 tbsp icing sugar mix
½ tsp. ground cinnamon (for dusting)
1.Grease a 6"x10" loaf pan and heat oven to 350°F. 2. Beat butter, yogurt, cinnamon and honey in a small bowl with electric mixer until just combined and smooth. 3. Beat eggs and sugar in small bowl until thick and creamy. Stir egg mixture into yogurt mixture. 4. Fold in sifted flour and baking powder. Spread mixture into prepared pan. 4. Bake about 45 minutes. Let cake stand 10 minutes before turning onto wire rack to cool. Combine icing sugar and cinnamon and dust with a sifter.
Sesame seed Brittle
1 ½ cup sugar
¼ cup water
1/2 cup liquid honey
2 cups sesame seeds
1. Grease a jelly roll pan. 2.Combine sugar, water and honey in medium pan. 3.Stir over heat, without boiling, until sugar is dissolved. Brush sugar crystals from side of pan with brush dipped in water. 4.Boil, uncovered, without stirring, until mixture reaches soft ball stage (116°C) on candy Thermometer. Allow bubbles to subside, gently stir in seeds. Return mixture to boil, simmer, without stirring, until mixture reaches small crack (138°C) on a candy thermometer.