There are plenty of recipes for honey out there, but here are a few of our personal favorites! Have a recipe to contribute? Email us!
Tom’s Honey Granola Bars
- 2 cups rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup wheat germ
- 3/4 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3/4 cup raisins or craisins or dried cherries (optional)
- 3/4 teaspoon salt
- 1/2 cup honey … or slightly less
- 1 egg, beaten
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
- Preheat the oven to 350 degrees F (175 degrees C).
- Generously grease a 9×13 inch baking pan.
- In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, chocolate chips and salt.
- Make a well in the center, and pour in the honey, egg, oil and vanilla.
- Mix well using your hands.
- Pat the mixture evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges.
- Cool for 5 minutes, then cut into bars while still warm.
- Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Honey Squash Soup
- 2 Tablespoons butter or substitute
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 potato, peeled and diced
- 1 butternut squash, peeled, seeded and diced
- 6 cups vegetable broth (approximately 3 14.5 oz cans)
- 1/2 cup honey
- 1/2 teaspoon dried thyme leaves, crushed
- Salt and pepper, to taste
- bacon bits for topping, if desired
- In large pot, melt butter over medium heat.
- Stir in onions and garlic.
- Cook and stir until lightly browned, about 5 minutes.
- Stir in potatoes, squash, chicken broth, honey and thyme.
- Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender.
- Remove from heat and cool slightly.
- Transfer mixture to blender or food processor; process until smooth.
- Return pureed soup to pot.
- Season to taste with salt and pepper.
- Heat until hot and serve.