HONEY RECIPES

Whether you're adding sweetness to breakfast, baking a favorite dessert, or creating a delicious snack, honey is a versatile ingredient that brings natural flavor to countless recipes. Enjoy these easy honey-inspired recipes and discover new ways to use local honey from your Co-op.

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Honey Butter Syrup

Ingredients:

⅔ cup raw honey

½ cup butter

1 tsp. vanilla

Pinch salt optional, use only if butter is unsalted

Instructions:

Gently melt all ingredients together, whisking to combine. Serve warm over pancakes, waffles, or French toast. Store in a jar with a lid.

Zesty Orange Chicken Wings

Ingredients:

2 dozen chicken wings (cut into pieces with no tips)

1 tbsp. melted butter

1 tbsp. vegetable oil

Kosher salt

2 large oranges

2 tsps. Asian chili-garlic sauce

2 tbsps. Asian hoisin sauce

1 tbsp. soy sauce

¼ cup honey

Instructions:

Rinse wing pieces in cold water, pat dry. In a large, wide bowl, toss wings with butter and oil until evenly coated. Place the wings on a wire rack over a shallow baking pan with sides. Sprinkle with a pinch or two of kosher salt. Bake wings in the oven at 400° for 40 to 45 minutes until golden brown and juices run clear. While the wings are cooking, zest the two oranges with a medium microplane. Juice the oranges and strain the juice into a measuring cup. You should have about a cup of juice. If not, add a bit of water to make 1 cup of juice. In a medium saucepan, add the orange zest, juice, chili garlic sauce, hoisin sauce, and soy sauce. Stir to blend and then bring to a simmer over low heat. Simmer sauce for 10 to 15 minutes until reduced by about 1/3. Remove from heat and let cool. When the sauce is warm (not hot), add the honey and stir to blend. When the wings are finished cooking in the oven, remove and place in a large, wide oven-proof bowl. Pour sauce over wings and toss to coat. Return wings and bowl to the oven (turned off) and let wings sit for 5 minutes to absorb the sauce. Remove wings from oven, toss again to re-coat with sauce. Arrange wings on a platter and serve warm.

Honey Muffins

Ingredients:

1½ cups white whole wheat flour

½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon, optional

1 large egg, room temperature

¾ cup honey

½ cup milk

¼ cup vegetable oil or melted unsalted butter

1 teaspoon vanilla extract

Optional add-ins, use ½ to 1 cup total:

Fresh or frozen berries (blueberries, raspberries)

Chopped nuts (walnuts, pecans)

Dried fruit (raisins, cranberries)

Chocolate chips

Instructions:

Line a 12-cup muffin tin with paper liners or grease it well. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Make sure there are no lumps. In a separate medium bowl, whisk together the egg, honey, milk, vegetable oil (or melted butter), and vanilla extract until well combined and smooth. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or spoon until just combined. Do not overmix! A few lumps are perfectly fine. Overmixing develops gluten, leading to tough muffins, especially with whole wheat flour. Gently fold in any add-in berries, nuts, or chocolate chips until evenly distributed. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. For a little extra rise, you can fill them slightly fuller if you wish. Bake at 400° for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Let muffins cool for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.

Honey Gingerbread

Ingredients:

1½ cups flour

1 tbsp. baking soda

1¼ tsp. ginger

1¼ tsp. cinnamon

½ cup shortening

½ cup packed brown sugar

1 egg

½ cup honey

½ cup cold tea

Optional toppings: Whipped cream, ice cream, applesauce, powdered sugar.

Instructions:

Sift flour, soda, and spices together. Cream shortening and brown sugar. Beat in egg and honey. Add the tea and flour mixture to the creamed mix. Pour batter into greased pans. Fill not more than half full, or the batter will spill over. If you’d like, use tiny bread pans and wrap individual loaves as gifts. Bake at 350° for 20 minutes or until cooked through. Serve warm with toppings.

Yield 6 servings.

Honey Oatmeal Raisin Cookies

Ingredients:

1 cup butter

1¼ cups brown sugar, packed

2 eggs

2 tsps. vanilla extract

1 tbsp. honey

1½ cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

3 cups rolled oats

1 cup raisins

Instructions:

In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla, and honey. Sift together the flour, baking soda, and cinnamon; gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins. Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake at 350° for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.

LOOKING FOR LOCAL HONEY?

Many Co-op stores carry locally produced honey from area beekeepers. Contact your nearest Co-op to see what's available and support local producers.

Robertson Cheatham Farmers - Adams
8611 Hwy. 41 North
Adams, TN 37010-4932
615-696-2232