Honey: It’s All the Buzz

recipes courtesy of The National Honey Board

Honeyed Frozen Yogurt Pie

makes 8 servings

For the Crust:

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup honey

For the Filling:

1/2 cup heavy cream
1/2 cup full-fat Greek yogurt
2  tablespoons honey
1/2 teaspoon vanilla bean paste or vanilla extract

For Garnish:

Fresh fruit (optional)
Honey for drizzling

Directions

Make the Crust: Preheat oven to 350 F. In medium bowl, stir together graham cracker crumbs, butter and honey until well combined. Firmly press the mixture into the bottom of a 9-inch pie pan. Transfer to oven and bake 14 to 16 minutes or until dark golden brown. Transfer to cooling rack to cool completely before filling.

Make the Filling: Place cream in mixing bowl and mix on medium-high speed until soft peaks form. Add yogurt, honey and vanilla bean paste and beat until well combined. Evenly spread mixture in prepared pie crust. Cover and transfer to freezer for at least 4 hours or up to 3 days.

To serve, let pie stand at room temperature for 20 minutes to soften slightly. While pie is softening, garnish with fruit, if desired. Cut pie and serve drizzled with honey.


Honey Blueberry Oatmeal Bars

makes 16 squares

1 1/2 cups all-purpose flour
1 1/4 cups old-fashioned oats
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6 ounces or 12 tablespoons) unsalted butter, softened
1/2 cup honey
2 tablespoons brown sugar
1 egg
1 teaspoon vanilla extract

Blueberry Honey Jam:

2 cups fresh blueberries
1/2 cup honey
1 tablespoon lemon juice

For the jam:

Place a small plate in the freezer for testing the jam. In a large deep skillet, add blueberries, honey and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, about 10 minutes. Add a small spoonful of the jam onto the plate in the freezer and let sit for 30 seconds. Tilt it. If it slides too fast, cook another 1-2 minutes and check again. If it moves slow, it is done. Test every 1-2 minutes and do not overcook. Remove from the heat and cool to room temperature.

For the bars:

Preheat oven to 350 F. Line an 8-by-8-inch square pan with parchment or grease with cooking spray.

In a large bowl, mix together the flour, oats, cinnamon, baking soda and salt. In another large bowl, beat together the butter, honey and brown sugar until creamy, about 2-3 minutes. Beat in the egg and vanilla until incorporated, about 1 minute (it may look curdled). Gradually beat in the flour mixture.

Evenly spread no more than half of the dough into the bottom of the pan. Top with cooled blueberry jam. Top with the remaining dough.

Bake 30 minutes or until golden brown. Cool completely before cutting into squares.


 

Honey Passion Fruit Blueberry Cupcakes

makes 12-14 cupcakes

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup passion fruit nectar
1/4 cup buttermilk
1/2 cup butter, softened
1/2 cup Wildflower honey, or other mild-flavored honey
2 large eggs
1 cup (4 oz.) fresh blueberries

Preheat oven to 350 F.

Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine passion fruit nectar and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs one at a time.

Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the passion fruit mixture. Add remaining dry ingredients until just combined. Gently fold in blueberries. Fill paper-lined muffin tins 2/3 full.

Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Honey Passion Fruit Whipped Cream (recipe below), if desired.

Honey Passion Fruit Whipped Cream

1 cup heavy whipping cream
1 tablespoon Wildflower honey, or other mild-flavored honey
2 tablespoons passion fruit nectar

In a mixing bowl, combine whipping cream, honey and passion fruit nectar. Beat until peaks form.


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