beelove™ recipe of the month
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Honey in Your Kitchen

Cooking with honey will bring a wealth of different flavors to your food. Also, because honey is hydroscopic (it attracts and holds moisture) it helps baked goods keep from drying out. Here are some tips for getting the most from your honey.

  • Keep honey in a glass jar in a temperature-stable cupboard.
  • Changes in temperature won’t spoil honey but may affect its texture.
  • As long as other foods don’t get into the jar, honey is remarkably long-lived and will not spoil.
  • Honey crystallizes naturally over time, particularly raw, unprocessed honey with naturally occurring vitamins, minerals, and enzymes.
  • You can use honey as a spread, or simply re-liquefy it by setting the jar in a bowl or sink of warm water.
  • When a recipe calls for oil and honey, measure the oil first…the honey will leave the measure easily, without any waste.
  • A 12-ounce jar of honey (by weight) equals a standard measuring cup (8 ounces by volume).
  • Honey is 25% sweeter than sugar, so when substituting, reduce the sweetener by 1/4 and reduce the liquid in the recipe 25% also, to account for the added moisture in the honey.
  • Add 1/2 teaspoon of baking soda to baked goods for each cup of honey used. Reduce the oven temperature by 25° F, or watch closely when baking with honey – it causes food to brown more quickly.
  • Blend honey with butter and grated lemon or orange zest for a luxurious toast topping.
  • Mix a spoonful of honey with white wine or sherry for a sweet-tart accent in salads and sauces.

Honey Health: Honey should not be given to children under 12 months, to avoid the potential risk of infant botulism.

beelove™ honey madeleines
Submited by Suzanne Imaz, Pastry Chef, Park Hyatt, Chicago

This recipe is featured at the North Lawndale Employment Network’s Annual Sweet Beginnings 
Tea each year, held at the Chicago Park Hyatt in February.

2 eggs
2 ounces beelove™ all natural honey or 3 tablespoons plus 3/4 teaspoon
1 cup minus 1 tablespoon flour
1/2 cup powdered sugar
1-1/4 teaspoons baking powder
pinch of salt
2 tablespoons milk
3 ounces melted unsalted butter


Wisk eggs and beelove™ all natural honey together
Sift together dry ingredients and …
Add milk then melted butter last
Can make batter ahead of time, refrigerate, and bake the next day.

Butter and flour large Madeleine molds
Fill 2/3 full
Bake in 375° oven for 14 – 16 minutes until springy to the touch
Unmold, while still warm and enjoy with your favorite beelove™ all natural honey or jam
Yield: 18 large

beelove™ honey cake

A traditional Jewish cake often served at Rosh Hashanah, the Jewish New Year, as a sign of a sweet year ahead. It is made in a loaf pan, and almost always contains black coffee, spices, and grated citrus rind. This slightly unusual version is made in a round pan, and has a buttery honey topping, which make sit moist, sweet, and long-keeping.

8 tablespoons (1 stick or ½ cup) butter
1 cup beelove™ honey
2 eggs
2 ¼ cups cake flour
2 teaspoons baking power
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon mace
¾ cup strong coffee

Preheat the oven to 350ºF.
Grease and flour an 8-inch round cake pan.
Cream the butter, then add the honey slowly, continuing to beat until the mixture is smooth. Add the eggs and mix well.
Combine the cake flour, baking power, baking soda, salt, ginger, cinnamon, and mace, and sift them together onto a piece of waxed paper.
Add the sifted dry ingredients to the first mixture, along with the coffee, and beat until the batter is smooth.
Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Prepare the topping while the cake bakes.

To make the topping:
Melt the butter in a small saucepan, then add the brown sugar, honey, orange zest, and almonds, and stir until well blended.
Spread the topping evenly over the top of the hot cake, then place under a hot broiler for a minute or two—just until the cake has absorbed the honey-butter mixture and the almonds have begun to brown.
Remove from the broiler and cool on a rack.
Serve with unsweetened whipped cream, if desired.
Source: Cunningham, Marion. The Fannie Farmer Baking Book: New York City, Knopf, 1984. p 319.

beelove™ honey banana bread
Recipe courtesy of the National Honey Board

Makes 12 servings
·       1/2 cup beelove™ honey
·       1/3 cup margarine
·       1 teaspoon vanilla
·       2 eggs
·       3/4 cups whole wheat flour
·       1/2 cup unbleached flour
·       1/2 cup rolled oats
·       1 teaspoon baking powder
·       1 teaspoon nutmeg
·       1/2 teaspoon salt
·       1 cup ripe banana, mashed
·       1/2 cup walnuts, chopped

Cream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition.
Combine dry ingredients. Add alternately with bananas, blending well. Stir in walnuts.
Spoon into greased 9x5x3-inch loaf pan. Bake at 325°F 50 to 55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing.

beelove™ banana yogurt shake
Recipe courtesy of the National Honey Board

Makes 4 servings
·       1-1/2 cups 2% low-fat milk
·       2 ripe bananas, peeled
·       1 cup low-fat plain yogurt
·       1/4 cup honey
·       1 teaspoon vanilla
·       1/2 teaspoon ground cinnamon
·       ground nutmeg
·       5 ice cubes

Combine all ingredients except ice cubes in blender or food processor; process until thick and creamy. With motor running, add ice cubes one at a time; process until smooth. Pour into tall glasses to serve.
Vanilla yogurt can be substituted for plain yogurt and vanilla.
Serving Size:
1 cup
232 Calories , 6g Fat Total, 6g Protein,  18mg Cholesterol,  40g Carbohydrates, 82mg Sodium,  1g Dietary Fiber, 22% Calories from Fat
Prep Time: 30 minutes