The Best Honey Recipes

Makes 10 cups

  Ingredients:  

 For Ginger Honey Syrup:

• 1 cup-Honey Hive Farms Wildflower honey
• 5 thin slices of ginger, peeled
• 1/2 cup - water

For Lemonade:

• 1 cup - freshly squeezed lemon juice
• 24 oz apple juice
• 5 cups - water
• Lemon slices for serving

Directions:

• Simmer the Ginger Honey Syrup ingredients in a heavy saucepan for about 30 minutes, set aside to cool.  Remove the ginger slices and discard.  
• In a large pitcher combine the lemon juice, apple juice and water. Stir in cooled Ginger Honey Syrup.
• Fill each glass with ice and the lemonade, garnish with a lemon slice. 
• Enjoy

Tip:

 www.HoneyHiveFarms.com 

Makes 8-10 popsicles

Ingredients:

• 2 cups - fresh strawberries, washed and stemmed, 1/2 cup reserved for diced.
• 1/2 cup - fresh or prepared lemon juice
• 1/2 cup - Honey Hive Farms Wildflower honey
• 1 cup - water

Directions:

• Place all ingredients except the 1/2 cup diced strawberries in a blender and mix on high until the strawberries are completely incorporated, about 1 minute.
• Divide the diced strawberries between the popsicle molds and carefully pour the strawberry lemonade mixture to the top of each mold.
• Insert the popsicle sticks in each mold and freeze until the popsicles are completely frozen.

Tip:

Run warm water over the molds for just a moment for easy popsicle removal.

 www.HoneyHiveFarms.com

Makes 4 servings

 Ingredients: 

• 1 pint - fresh strawberries, stemmed and cleaned
• 1/4 cup - honey
• 2 cups - brewed green tea cooled
• 1/2 cup - water

 Directions: 

• In a blender or food processor container, combine water, strawberries and Honey Hive Farms Wildflower honey, process until smooth.  Add orange juice concentrate, process until well blended.
• Stir into cooled tea.
• Serve over ice
• Enjoy

Tip:

Always purchase your honey from Honey Hive Farms.  Certified Hive to Table and we have bees and yes we are Beekeepers.  Let us know how this tastes.

www.HoneyHiveFarms.com

  Makes 8 servings

 Ingredients: For Bun Dough:

• 1/2 cup - milk between 105 - 110º F
• 2 (1/4 oz.) packages yeast
• 1 tbsp - sugar
• 2 - eggs
• 1 tbsp – Honey Hive Farms honey
• 1 stick - unsalted butter at room temperature
• 2 1/2 cups - all-purpose flour plus extra for kneading the dough
• 3/4 tsp - salt
• For Filling:
• 1 tbsp - unsalted butter melted
• 1 tbsp - Honey Hive Farms honey
• 1 tbsp - sugar
• 1/2 tsp - cinnamon

For Glaze:

• 1 tbsp - unsalted butter melted and cooled
• 5 tbsp - powdered sugar
• 1 tbsp - milk
• 1 tbsp - Honey Hive Farms honey
• 1/8 tsp - cinnamon
• pinch of salt

 Directions: 

• In a small bowl, stir together the warm milk, yeast and sugar. Let stand for 10 minutes until it's foaming.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey and sugar. Add the yeast mixture and beat until incorporated. Beat in the butter. Switch to the dough hook and beat in the flour and salt. Continue kneading for about 10 minutes.
• Turn the dough out onto a floured surface and continue kneading by hand for a minute until smooth. Place the dough in a buttered bowl, cover with plastic wrap and let sit in a warm spot for an hour to rise. The dough should double in size.
• In a small bowl combine the melted butter and honey and, in a separate small bowl, the sugar and cinnamon. Punch down the risen dough and place on a floured surface. Roll out to approximately a 12" square. Spread the honey butter evenly over the surface and then sprinkle on the cinnamon sugar. Cut the dough into three even pieces, roll each piece like a jelly roll and loosely braid the three together. You can also skip the slicing and braiding and just roll the entire log.
• Cut into 8 even pieces and place on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let sit for about 15 minutes while you pre-heat the oven to 350 degrees. Bake for 25 minutes.
• Make the glaze by whisking together the butter, powdered sugar, milk, honey, cinnamon and salt. Drizzle over the warm baked buns.

Serving depends on size 

  Ingredients:  For Waffle Batter:

• 1 cup _ butter
• 4 - eggs
• 2 cups - buttermilk
• 1 1/2 tsp - baking soda
• 2 cups - cornmeal
• 2 cups - all purpose flour
• 1 tsp - salt
• 1 cup - Honey Hive Farms honey
• 3/4 pt. - fresh blueberries

For Honey Yogurt:

• 2 cups - plain Greek yogurt
• 1/4 cup - Honey Hiver Farms honey
• 1 tsp. - vanilla

 Directions:  

For Waffles:

• Melt butter and mix with honey, eggs, buttermilk and baking soda.
• In a separate bowl mix together the cornmeal, flour and salt. Combine both bowls and mix thoroughly. Add blueberries last and fold in gently.
• Add batter to your Belgian waffle iron and cook 3-5 minutes.
  

For Honey Yogurt:

• Mix together in a bowl.

Tip:

Take these waffles to the next level with the addition of honey almond granola and Honey Hive Farms bee pollen!

When were waffles first created?

Waffle-making made its way to America with Dutch colonists in the 1620s. It was one hundred years later, in Robert Smith's Court Cookery, that  the English language saw the appearance of the word "waffle" for the  first time. Waffles were enjoyed sweet, with butter, syrup, or fruit, or  savory, with kidney stew.

 A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a  characteristic size, shape, and surface impression. There are many  variations based on the type of waffles iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.  

• Waffles have been around since the 14th century. ... 
• Waffles inspired Nike's first pair of sneakers. ... 
• The word “waffle” has Dutch origins. ... 
• The Waffle House has sells 145 waffles a minute. ... 
• The world's biggest waffle is 8 feet long. ... 
• There are TWO waffle holidays

Make 5 medium pancakes

  Ingredients: 

• 1 cup - almond flour
• 2 - large eggs
• 2 tbsp - Honey Hive Farms honey
• 2  tbsp - olive oil
• 1 tsp. - baking powder
• 1/3 cup -coconut shredded and unsweetened
• 1 tsp. - vanilla
• 2 tbsp - almond milk
• 2 tbsp - butter

Toppings:

• 1/4 cup - macadamia nuts chopped
• 2  tbsp - coconut shredded and unsweetened
• Honey Hive Farms Cactus honey

  Directions:   

• Stir together the flour, eggs, honey, olive oil, baking powder, 1/3 cup coconut, vanilla and almond milk.

• Heat a skillet to medium-low heat and add butter. Add about 1/4 cup of batter per pancake. Once the pancake has bubbles forming and has firmed up a bit on the bottom, flip. Usually about 3 minutes on the first side and 2-3 minutes on the other side.
• Add toppings, as desired.

Tip:

Toping off with Honey Hive Farms Arizona Cactus, raw honey and Cinnamon is a game changers. This is a great tasting morning treat.

When were pancakes first created?

 They began over 30,000 years ago during the Stone Age.  Researchers have found pancakes in the stomach of Otzi the Iceman,  human remains dating back 5,300 years. In ancient Greece and Rome,  pancakes were made from wheat flour, olive oil, honey, and curdled milk.

  Originated from Brittany, in the north of France. They are thin and flat cakes with a reference to “frying pan cakes” found in the work of 5th century BC Greek poets. 

How did pancakes get to America?

 It was a way for people to use up their eggs, fats, and other ingredients that they weren't permitted to eat during the time of Lent.

Pancakes eventually made their way to  America. There are some indications that Native Americans had their own  version of the pancake. They used similar, but alternate ingredients.

What do they call pancakes in England?

In this case, the US and the UK used to use the same words, and it was the British who diverged: Americans have said "flapjack" since Colonial times, and the word used to refer to flat cakes, much like pancakes.