Recipes

[Nicecupoftea]

 Bought a 24 oz bottle of honey for DH to take with his medicine.  However he didn't like it and I have about 22oz honey and no idea what to do with it.  Suggestions very welcome.  Would love a recipe for a cake using honey.

[dex]

Sorry not a cake but I use honey for stir fry sauce.I use equal parts honey ,soy sauce and water.

[software]

Search honey dot com.

Seriously, it's the National Honey Board.

@Nicecupoftea

[Nightowlz]

I use it on peanut butter toast. I also use it to make homemade bread or add to BBQ sauce. I mix up lemon juice, honey & peach jam to put on pork loin while cooking.

You can find a honey cake recipe at All Recipes or Food.com

[RespectLife]

@Nicecupoftea

I have some recipes...this one is fantastic and I make it a LOT!

Blueberry Buttermilk Cornbread with HONEY

Cornbread

• 1 1/4 cups flour
• 1 1/4 cups cornmeal
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1/4 cup light brown sugar
• 1/4 cup honey
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup blueberries

Blueberry Topping

• 1 1/2 cups blueberries
• pinch of salt
• 2 to 3 Tbsp honey (to taste)
• 1 1/2 Tbsp cornstarch
• 1 1/2 Tbsp water

1. Preheat oven to 400°F and grease a seasoned 10-inch cast iron skillet (or cake pan). Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; make a well in the center of the mixture. Combine buttermilk, eggs, brown sugar, and honey in a medium bowl; add to flour mixture and fold in until almost combined. Fold in melted butter and blueberries just until combined.
2. Pour batter into prepared pan and smooth top with an offset spatula. Bake for 19 to 20 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in skillet on a wire rack for 10 minutes; use a thin spatula to loosen cornbread from skillet before serving.
3. For the blueberry topping, combine blueberries, salt, and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 10 minutes, stirring occasionally. Whisk together cornstarch and water in a small bowl; add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove from heat and let cool slightly before serving.

Store leftover cornbread at room temperature and warm before serving. Store leftover blueberry topping in an airtight container in the refrigerator up to 1 week.

Nutrition Information        Calories: 220     

[RespectLife]

@Nicecupoftea

To me, this was more of a honey bread, than a 'cake'.  It is made in a loaf pan.

Honey & Spice Cake

Ingredients                     SERVINGS 12-14

• 3-1/2 cups all purpose flour, spooned into a measuring cup and leveled-off with a knife
• 1-1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 cup canola or vegetable oil
• 1 cup honey
• 1/2 cup light or dark brown sugar
• 3 large eggs
• 1 cup coffee or strong tea
• 1/2 cup fresh or store-bought orange juice (for fresh, you'll need 2 oranges)
• 1/4 cup orange liqueur or whisky (okay to substitute orange juice)
• 1 teaspoon vanilla extract

1. I make this cake in three nonstick 8x4-inch loaf pans, but it can also be made in two nonstick 9x5-inch loaf pans or an angel food cake pan WITHOUT a removable bottom or a 9x13-inch sheetpan.
2. Preheat the oven to 350°F. Spray the pan(s) with nonstick cooking spray and dust lightly with flour. If using an angel food cake pan, line the bottom with lightly greased parchment paper.
3. In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur and vanilla extract.
4. Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until well combined. The batter will be pourable.
5. Pour the batter into the prepared pan(s). Place the pan(s) on 2 baking sheets stacked together and bake until the cakes are set, domed and spring back when you touch them gently in the center (the stacked sheet pans will prevent the bottom from browning too quickly). For loaf cakes, bake for 45-50 minutes; for angel cake pans, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes. Let the cake(s) stand for 15 minutes before removing from the pan(s). Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely. Wrap the cake(s) in foil and store at room temperature for several days.

• Per serving (14 servings)
• Calories: 476                        Fat: 17g  Saturated fat: 2g  Carbohydrates: 76g
• Sugar: 51g                            Fiber: 1g                Protein: 5g                            Sodium: 219mg
• Cholesterol: 40mg 

[RespectLife]

@Nicecupoftea

BAKED HONEY GARLIC CHICKEN

1/4 c. low-sodium soy sauce

3 tbsp. honey

2 cloves garlic, minced

Juice of 1 lime

1 tsp. sriracha

2 tbsp. sesame oil

1 tbsp. cornstarch

1 lb. boneless skinless chicken breasts

Sesame seeds, for garnish             Scallions, for garnish

Preheat oven to 350 degrees F. serves 4

 Make glaze: In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, Sriracha, 1 tablespoon sesame oil, and cornstarch.

Season chicken with salt and pepper.

 In an ovenproof skillet over medium-high heat, heat oil. Sear chicken and let cook until golden, 4 minutes, then flip and let cook 4 minutes more.

Pour over glaze and transfer to oven. Bake until chicken is cooked through, 25 minutes.

 Heat broiler. Spoon glaze over chicken and broil 2 minutes.

 Garnish with scallions and sesame seeds.

[RespectLife]

@Nicecupoftea

This recipe was originally posted by Lola.  The recipes she shared are always winners!

Crock Pot Honey Parmesan Pot Roast  lola)  (recipe source: sixsisterfstuff.com)

1 (2-3 pound) boneless pork roast

2/3 cup grated Parmesan cheese

1/2 cup honey

3 Tbsp soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 tsp salt

..................................

2 Tbsp cornstarch

1/4 cup cold water

Spray slow cooker with non-stick cooking spray.   Place roast in slow cooker.

combine cheese, honey, soy sauce, basil, garlic, oil and salt;  pour over pork.

Cover cook on low 6-7 hours or meat thermometer reads 160

Remove meat to a serving platter; keep warm.

Skim fat from cooking juices; transfer to a small saucepan.

Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice roast; serve with gravy.

Serve with smashed potatoes or egg noodles.

[RespectLife]

@Nicecupoftea

I have not tried this one yet, but it sounds interesting!!

HONEY BEER-SPICE CAKE

Makes one 9x13 cake

 3 and 1/8 cups all-purpose flour

8 tablespoons unsalted butter-softened

1 and 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 and 1/2 teaspoons cinnamon

1/2 teaspoon white pepper

1/2 teaspoon allspice

1/4 teaspoon salt

1/2 cup packed dark brown sugar

2 large eggs- room temp

2/3 cup honey

3 tablespoons fresh orange juice

1 12 ounce bottle honey beer

Preheat oven to 350 degrees. Butter and flour a 9x13 cake pan.

In a medium bowl, combine the flour, ginger, baking soda, cinnamon, pepper, allspice, and salt. Set aside.

Beat the butter and brown sugar at medium speed until light and fluffy.

Add the eggs, honey, and orange juice until just combined.

With the mixer on low speed-alternate adding the flour mixture and beer. 

Pour batter into prepared pan.

Bake until cake is golden and springy to the touch and a knife inserted in the center comes out clean- 30 to 35 minutes.

Remove the cake from the oven, and let cool for 10 minutes. Turn cake onto a rack to cool completely.                               Krystina Castella

[RespectLife]

@Nicecupoftea

Honey Cake
(sponge cake drowned with honey,orange and cardamom syrup)

For the cake:
2 cups all purpose flour
1 tbsp baking powder
pinch of salt
4 large eggs
2 sticks butter
1 cup granulated sugar
4 tbsp of milk
1 tsp vanilla extract

For the syrup:
1 1/2 water
1 cup orange honey
1 cup coconut powder
1/4 cup fresh squeezed orange juice
1/2 tsp fresh cardamom powder
a pinch of red color if you want

Method:
1. In a pan on medium flame add all the ingredients for the SYRUP except the cardamom and boil for 10 minutes. Take off the stove and add the cardamom powder, let cool.
2. Preheat oven to 325 degrees.
3. In a mixing bowl, whip the butter till light and fluffy. Add sugar 1/4 cup at a time and beat well.
4. Add one egg at a time along with vanilla extract and beat well.
5. Mix the dry ingredients well. Fold it in the butter mixture and do not over mix.
6. Bake the cake in a 8" casserole dish or a baking pan anywhere from 40-50 minutes depending on how your oven works. Mine took 50 minutes. Check with a skewer.
7. Let cool the cake for 20 minutes.
8. Pierce the cake with wooden toothpick randomly and drown it with the beautiful SYRUP,making sure to mix the syrup well before pouring, because the coconut tends to float. Let sit at least 2 hours before serving