Quaker Hill Farm
Harrisville, Michigan
quakerfarm.com
Cooking With Honey
scroll down for interesting facts and recipes ...
Cooking with honey is to enjoy the finest sweetener found in nature. It has amazing properties that really complement baked goods!
Honey absorbs and retains moisture so homemade baked goods stay fresher longer and are more moist.
Honey also reduces crumbliness in cookies and muffins.
Tips For Baking With Honey:
For best results, use recipes that specify honey.
When you substitute honey for granulated sugar in recipes for baked goods,
substitute honey for up to half the sugar.
With experimentation, honey can be substituted for all the sugar in some recipes.
Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used.
Add 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25°F to prevent over-browning.
Because of its high fructose content, honey has a higher sweetening power than sugar.
One 12-ounce jar of honey equals a standard measuring cup.
For easy removal, coat measuring cup with vegetable oil before measuring honey.
Nutritional Facts About Honey
Serving Size: 1 TLB (21g)
Calories 60
Total Fat 0g
Sodium 0mg
Total Carbs 17g
Sugars 16g
Protein 0g
Did You Know...?
Honeybees are the only insects that produce food for humans.
Honey bees have been known to travel as far as 4,000
miles to find the very best blooms to collect pollen from.
Honey bees visit over 2 million flowers to produce one pound of honey.
Bees from the same hive visit about 225,000 flowers per day. One single bee usually visits between 50-1000 flowers a day, but can visit up to several thousand.
A bee travels an average of 1600 round trips in order to produce one ounce of honey;
up to 6 miles per trip. To produce 2 pounds of honey, bees travel a distance equal to
4 times around the earth.
Important warning: Do not feed honey to babies under 18 months old.
Why? Honey, as well as other raw agricultural products, could contain a small number
of spores
called Clostridium botulinum. These are the same organisms that cause botulism.
The spores don't thrive in the intestines of adults and older children.
The spores are able to grow in the stomachs of infants and could possibly cause a serious
form of food poisoning known as infant botulism. Honey is
unquestionably safe for older children and adults.
Honey Weights & Measures
When cooking with honey remember ...
an 8 oz. jar of honey only yields approximately 3/4 of a cup.
This is because the weight on the jar label pertains to the net weight of the honey inside the jar,
not the liquid measure. The table below will help you convert standard jar sizes to the equivalent
liquid measure.
Weight
Listed
On Label
Yields
Approximately
Approximate
Fluid Ounces
8
ounces
3/4
cup
5
fluid ounces
12
ounces
1
cup
8
fluid ounces
16
ounces
1
- 1/2 cups
11
fluid ounces
24
ounces
2
cups
16
fluid ounces
40
ounces
3
cups
26
fluid ounces
Honey Recipes
Enjoy the honey recipes below. Just click the box to the left of the recipe name to
view the recipe. They are free to use and share - please don't charge
others for their use if you copy and reprint them.
R1.
Banana Protein Shake
A great breakfast drink or afternoon snack.
Ingredients
1 ripe Banana
1 egg
1/2 tsp pure vanilla
dash cinnamon
1 cup whole or low fat milk
1/2 cup water
2 tablespoons QUAKER BEE HONEY
6 ice cubes
Directions
Put all ingredients into a blender, process until smooth.
Serves: 2
R2. Orange/Pineapple/Banana Shake
A flavorful wake-up breakfast drink or refreshing afternoon snack.
Ingredients
1 cup orange juice
2 cups canned or fresh pineapple chunks, drained
1 ripe banana
1/4 cup whole or low fat milk milk
2 tablespoons QUAKER BEE HONEY
6 ice cubes
Directions
Put all ingredients into a blender and process until smooth.
Serves: 2
R3 Peach Smoothie
A warm afternoon refreshing milkshake...perfect for summer sipping.
Ingredients
2 sun ripe peaches, peeled and sliced
2 cups ice
2 tablespoons QUAKER BEE HONEY
3/4 cup whole milk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
mint leaf for garnish
Directions
Mix ingredients together in a blender until smooth. Pour into tall glasses.
Garnish mint if desired.
Serves: 2
R4 Frosty Latte Love
Ingredients
2 1/2 cups strong brewed coffee, (double strength and chilled is best)
3/4 cup whole milk
1/4 cup QUAKER BEE HONEY
1 cup crushed ice
Directions
In a blender, process together ice, coffee, milk and honey until frothy and
smooth.
Serves: 4
R5.
Nutritious Nectar Smoothie
This delicious and nutritous smoothie is a refreshing eye-opener! Use fresh fruit when possible.
Ingredients
1 cup non-fat plain yogurt
1 banana, fresh or frozen
1/2 cup fresh sliced strawberries or raspberries
1/2 cup orange juice
1/2 cup milk
1 cup crushed ice
3 Tablespoons QUAKER BEE HONEY
1/4 teaspoon pure vanilla extract
Directions
Blend all ingredients except ice in blender until fruit is broken up.
Add and blend until smooth.
Serve immediately.
Yield: 5 cups.
R6
Carrot Bran Muffins
Hearty high fiber muffins that are great for breakfast.
Ingredients
2 cups 100% bran cereal
3/4 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup shredded carrot
1/4 cup slivered almonds or chopped walnuts
1/2 cup almond oil
1/2 cup QUAKER BEE HONEY
1 egg
1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 375°.
Oil muffin tins (you can use baking cups instead).
In a large bowl stir together cereal, honey and buttermilk. Mix in pineapple,
carrots, nuts, oil and egg. Stir well. Add remaining ingredients. Mix until just combined.
Spoon muffin batter into tins to 3/4 full. Bake 18-20 minutes or until done.
Yield: 12 muffins
R7.
Apple Walnut Muffins
Deliciously moist muffins!
Cream eggs, oil and honey together. In large bowl, mix together dry ingredients and spices.
Add egg mixture to dry ingredients and mix until well combined - do not over mix.
Oil muffin tins and fill 3/4 full with muffin batter Bake for 15-20 minutes,
until toothpick inserted in center comes out clean.
Yield: 12 muffins
R8.
Strawberry Cream Cheese Coffee Cake
This cake is inviting for breakfast, as a lunch box treat or for afternoon tea.
Ingredients Cake:
2 1/2 cups flour
3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon almond extract Strawberry Filling:
8 ounces cream cheese, softened
1/4 cup QUAKER BEE HONEY
1 egg
1 cup strawberry jam
Crumb Topping:
1/2 cup sliced almonds
Directions
Preheat oven to 350°. Grease and flour a 9-inch spring form pan.
Cake: In large bowl, combine butter, eggs and sugar. Slowly add the flour with a fork
to create coarse crumbs. Remove 1 cup crumb mixture - set aside for topping.
Add remaining ingredients and mix well. Spread dough evenly into a springform pan.
Filling: In a small bowl whip together cream cheese, honey and eggs until smooth.
Spread evenly over top of cake. Spread jam on top of cream cheese mixture.
Crumb Topping: Mix almonds with reserved crumb mixture and sprinkle on top of jam.
Bake 60 minutes or until cake tester comes out clean. Let cool for 15 minutes in pan before removing
sides. Excellent served warm.
Serves: 8
R9. Date & Nut Bars
Great for the Holidays!
Ingredients
2 tablespoons melted butter
2 eggs
1/2 cup QUAKER BEE HONEY
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup finely chopped walnuts
1/2 cup finely chopped dates
2 tablespoons confectioners' sugar
Directions
Preheat oven to 350 °. Butter 8-inch square cake pan.
In a large bowl mix together all ingredients - except confectioners sugar - until well combined.
Spread in prepared pan. Bake 20 – 25 minutes until just golden.
Remove from oven. Cool on a wire rack 15 minutes minutes. Cut into 2-inch x 1-inch bars.
Sift confectioners sugar over the top of bars while still warm.
Yield: 32 bars
R10.
Peanut Butter Cookies
A delicious old fashioned favorite never out of style!
Ingredients
1 egg
1 1/4 cups flour
1/4 teaspoon baking powder
1/2 cup butter
1/2 cup peanut butter (smooth or crunchy)
1/4 cup brown sugar, lightly packed
1/4 cup QUAKER BEE HONEY
3/4 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 325°. Cream together peanut butter, brown sugar and butter. Beat in honey in a slow,
steady stream. Beat in egg. Mix dry ingredients into batter. Roll dough into a balls in 1 tablespoon measures.
Place on a cookie sheet 3-inches apart. Use a flour-dipped fork
to make a crisscross pattern on each.
Bake in preheated oven for 8 to 10 minutes or until just firm. Don't over bake.
Yield: 3 dozen
R11.
Oatmeal Nut Cookies
Classically Delicious!
Ingredients
1 cup butter, room temperature
2 eggs slightly beaten
1/2 cup QUAKER BEE HONEY
1 cup brown sugar, lightly packed
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1/2 cup chopped raisins
1/2 cup chopped dates
3/4 cup chopped walnuts
Directions
Preheat oven to 350°. Grease a baking sheet.
In a large bowl cream together butter and shortening. Add brown sugar and honey. Mix
until well combined. Stir in egg and vanilla.
Add flour, spices, baking soda and salt. Stir until well blended. Mix in oatmeal, dates, raisins and
walnuts. Drop dough by spoonfuls onto greased baking sheet.
Bake 10-12 minutes, or until cookies are lightly browned.
Yield: 4 dozen
R12. Honey/Spice Cookies
A great holiday cookie!
Ingredients Dough:
3 cups flour
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup QUAKER BEE HONEY
1 cup sugar
1/2 cup candied orange peel
1 cup chopped pecans
1 cup slivered almonds
Glaze:
2 tablespoons water
1/2 cup sugar
2 tablespoons confectioners sugar
Directions
Preheat oven to 325 °. Line the bottom and sides of a 10 1/2x15 1/2x1 inch jelly-roll pan with
foil. Butter or grease foil.
Dough:
In a bowl whisk together the first 6 ingredients.
Combine honey and sugar in a large saucepan and slowly heat stirring until sugar
dissolves. Remove from heat and stir in orange peel, pecans and chopped almonds. Add
flour mixture and mix well. Cool 5 minutes.
Press dough evenly into greased pan. Place in preheated oven and
lower temperature to 300 °.
Bake 25 to 30 minutes until firm but not dry. Cool in pan. Once cooled,
invert onto a flat surface, discard foil and turn baked dough right side up.
Prepare glaze:
Cook sugar and water together in a small saucepan over low heat stirring until sugar dissolves.
Stir in confectioners sugar and mix until well blended. Remove from heat and quickly brush glaze
onto baked dough until completely coated. Work quickly, glaze will harden. Let stand for 10
minutes and cut into 2-inch squares.
Store cookies up to 2 weeks in an airtight container or freeze until ready to use.
Honeybees are the only insects that produce food for humans.
