What’s In Your Honey Jar?

Raw, organic, pure, natural, filtered, unfiltered, pasteurized and spun. All of these terms can be seen on honey labels, but what do they really mean? Here’s a handy guide to help you decipher what’s in your honey jar.

Raw honey: According to the National Honey Board, raw honey generally means honey that’s unadulterated, unheated and unfiltered. The state of Utah recently passed a bill that legally takes the definition a step further. It states that “raw” refers to honey as it exists in the beehive or as obtained by extraction, settling or straining and that has not been heated above 118 degrees Fahrenheit during production or storage. Raw honey can contain up to 80 different nutritional substances, including vitamins, minerals and trace elements.

Organic honey: The definition of “organic honey” varies by country. The U.S. has stricter standards than most countries, with certifying agencies that primarily follow the National Organic Standards Board guidelines. The qualification checklist is lengthy and requires stringent documentation. In order for honey to be considered “organic honey,” the bees must only get nectar from approved forage areas that do not include modern agriculture, urban areas, highways or other disqualifying land uses.

Natural honey: Regardless of whether it is pasteurized, heated or filtered, all honey that is produced by bees from the nectar of flowers is considered “natural,” providing that it contains no additives such as water, sugar or coloring.

Pure honey: Also intended to be free of additives, “pure” honey is normally heated to higher temperatures to kill microorganisms and allow for ease of filtering. It is typically clear and light colored with a milder flavor and stores longer without crystallization than other forms of honey.

Filtered/Unfiltered honey: All honey undergoes straining to remove larger solids, but honey that is labeled as “unfiltered” will still contain some impurities, including fine particles from the hive, pollen grains and air bubbles. “Filtered” honey is heated slightly and then passed through a fine filter to remove the particles, which encourage crystallization.

Pasteurized honey: Pasteurization is a process that uses heat to destroy microorganisms. The reason honey is not recommended for children under the age of 1 is because much of it is not pasteurized and contains bacterial enzymes, which can actually have health benefits for those of us who are older with fully developed immune systems.

Spun honey: Also called whipped or creamed honey, this product results when honey crystals or “seeds” are blended into regular honey at high speeds until a creamy, stable consistency is achieved. Honey in this form is easily spreadable and quite tasty!

Regardless of how you like your honey, Sioux Honey has something for you. Check out our sweet lineup of products in our online store.

Sue Bee® Honey French Toast Casserole

Ingredients

3/4 cup Sue Bee® Honey
1 loaf (1 pound) thick-sliced bread
6 eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon (divided)
1 baking apples

Directions

1. Preheat oven to 400 degrees.
2. Spray 9×13-inch baking pan with nonstick coating.
3. Layer bread evenly in bottom of baking pan.
4. Beat together 1/4 cup Sue Bee® honey, eggs, milk, salt, vanilla and 1 teaspoon cinnamon until well- blended.
5. Pour evenly over bread.
6. Core and slice apples (do not peel).
7. Layer apple slices evenly over top of bread and drizzle with remaining 1/2 cup Sue Bee® honey.
8. Sprinkle remaining cinnamon over top of casserole.
9. Bake for 35 to 45 minutes or until bread layer is firm and not soggy.
10. Cut while warm and serve with additional honey if desired.

Hot Stuff Honey Cheese Ball

Ingredients

1/4 Sue Bee® Honey
16 ounces cream cheese
8 ounces sharp cheddar cheese, shredded
8 slices bacon, cooked and crumbled
4 to 6 green onions, chopped
4 1/2 ounces diced jalapeno peppers

Directions

Mix all ingredients in bowl and roll into ball.
Refrigerate overnight.
Serve with your favorite crackers.

Zucchini Chocolate Cake

Ingredients

3/4 cup Sue Bee® Honey
1/2 cup oil
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup cocoa
1 1/2 cups sugar
2 1/2 cups flour
1/2 cup sour milk
1 teaspoon vanilla
2 eggs
1/2 cup margarine
2 cups zucchini, grated
Chocolate syrup (optional)

Directions

Mix oil, cinnamon, baking soda, baking powder, cocoa, flour and sugar together.
Stir in Sue Bee® honey, vanilla, eggs, sour milk, margarine and grated zucchini ingredients.
Pour into greased and floured 9 x 13 inch baking pan.
Bake 35-40 minutes at 325 F.
Allow cake to cool. Drizzle with chocolate syrup.

Sue Bee® Honey Fruit Pizza

Honey-Sugar Cookie Crust

2/3 cup SUE BEE® INFUSIONS™ Strawberry Honey
1/3 cup sugar
1/3 cup salted butter or margarine, softened
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
3 cups all-purpose flour

Directions

1. Mix honey, sugar, butter, egg and vanilla extract.
2. Stir in salt, baking powder and flour 1/2 cup at a time.
3. Cover the dough with plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 375 F.
5. Place on parchment paper and roll out to your desired size; place on a pizza stone or greased cookie sheet.
6. Bake for 10-12 minutes. Cool completely before frosting.

Honey-Cream Cheese Spread

1/2 cup SUE BEE® INFUSIONS™ Strawberry Honey
8 ounces cream cheese, softened
2 tablespoons lemon juice

Directions

1. Whip cream cheese and lemon juice together slowly with a mixer. Gradually add honey until smooth.
2. Cover and refrigerate to cool.
3. Spread the cream cheese spread over the cooled cookie but leaving the edge unfrosted.

Toppings

Blueberries
Raspberries
Blackberries
Mandarin oranges
Any other fruit you like!

Directions

1. From the edge, work your way to the center placing blueberries and strawberries on top of the spread.
2. Refrigerate before serving.

Honey-Whole Wheat Bread

Ingredients

1/2 cup Sue Bee® honey
2 packages regular active dry yeast
2 3/4 cup warm water
1/4 cup butter, softened
3 tsp salt
4 1/2 cups whole wheat flour
3 1/4 cups all-purpose flour

Directions

In large bowl, dissolve yeast in 1/4 cup warm water.
Add remaining warm water, Sue Bee® honey, butter, salt and 3 cups whole wheat flour. Mix together until well combined.
Stir in remaining whole wheat flour until well combined.
Add 2 1/2 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
Knead in remaining all-purpose flour and continue for 5 to 10 minutes or until dough is smooth and springy.
Grease large bowl with cooking spray. Place dough in bowl and cover. Let rise in warm place 30 to 45 minutes or until doubled in size.
Grease two loaf pans with cooking spray.
Divide bread dough in half and shape dough into loaves; place in pans.
Cover and let rise in warm place 30 to 45 minutes or until doubled in size.
Heat oven to 375 F.
Uncover dough and bake for 30 minutes.
Reduce oven temperature to 350 F; bake for 10 to 15 minutes or until loaves sound hollow when lightly tapped.
Remove bread loaves from pans and place on cooling rack.
Let cool completely, about 1 hour.

Sue Bee® Honey Soy Grilled Pork Chops

Ingredients

1/4 cup Sue Bee® Honey
1/4 cup lemon juice
2 tbls soy sauce
2 cloves garlic, minced
Salt and pepper to taste
4 (4-ounce) boneless pork loin chops

Directions

Combine Sue Bee® honey, lemon juice, soy sauce, garlic, salt and pepper together in a small bowl.
Place half of the marinade in a large-resealable plastic bag with the pork chops. Refrigerate for at least 2 hours.
Cover the bowl with the remaining marinade using plastic wrap and refrigerate.
Remove the pork chops from the plastic bag and transfer to a plate. Discard used marinade and allow the pork chops to sit until reaching room temperature.
Once the pork chops have reached room temperature, preheat an outdoor grill for medium-high heat.
Grill pork chops until the center is no longer pink — about 4 to 5 minutes per side — basting frequently with the remaining marinade.
Remove pork chops from grill and let sit for 3-5 minutes.
Serve with grilled vegetables or your choice of side.

Quinoa Fruit Salad with Honey Lime Dressing

Ingredients

1 cup quinoa
2 cups water
Pinch of salt

For the Honey Lime Dressing

Juice of 1 large lime
3 tbsp Sue Bee® honey
2 tbsp finely chopped fresh mint

For the fruit

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

Directions

Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Sue Bee® Honey Mini Meatballs

Ingredients

1/4 cup Sue Bee® Honey
1 tablespoon cornstarch
1/2 cup red wine vinegar
1/4 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
1 egg, beaten
2 tablespoons milk
1 cup soft bread crumbs
2 tablespoons finely chopped peppers
1 teaspoon Worcestershire sauce
1 pound ground Beef

Directions

Sauce

In saucepan mix 1/4 cup cold water and cornstarch, then add Sue Bee® honey, vinegar, soy sauce, brown sugar, ginger and garlic powder.
Cook and stir until bubbly, then turn down heat and simmer.

Mini Meatballs

In bowl combine egg and milk, stir in bread crumbs, peppers and Worcestershire sauce, and then add meat and mix well.
Shape into 1-inch balls and bake at 350 for 15-18 minutes.
Drain well.
Stir meatballs into sauce and heat thoroughly.
Makes about two dozen mini meatballs.

Honey-Orange Marinated Salmon

Ingredients

1/4 cup Sue Bee® Honey
1/4 cup orange juice
1/3 cup reduced-sodium soy sauce
2 green onions, thinly sliced
1 tablespoon olive oil
1 tablespoon apple juice
1 tablespoon minced fresh ginger root
1 pound salmon fillets

Directions

Combine Sue Bee® honey and next six ingredients in a large resealable plastic bag.
Add salmon; seal bag and turn to coat.
Refrigerate for 1 hour, turning several times.
Line 8-by-8-inch baking dish with foil; coat foil with cooking spray.
Drain and discard marinade.
Place salmon in baking dish and bake at 350 F for 30-40 minutes or until fish flakes easily with a fork.

Sue Bee® Honey Carrot Cake

Ingredients

Cake Ingredients

1 1/2 cups Sue Bee® Honey
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
1/3 cup oil
1/2 cup buttermilk
2 tsp vanilla
3/4 cup drained crushed pineapple
2 cups peeled and grated carrots
1/2 cup chopped walnuts

Cream Cheese Frosting Ingredients

4 cups powdered sugar
8 ounces cream cheese, softened
1 tbsp milk
1 tbsp vanilla

Directions

Sift together flour, baking soda, cinnamon and salt; set aside.

Beat the eggs in a large bowl.

Add the oil, Sue Bee® honey, buttermilk and vanilla and mix well.

Add flour mixture, pineapple, carrots and nuts and stir well.

Pour into two 8-inch round pans sprayed with nonstick coating.

Bake 35-40 minutes at 325 F or until a toothpick inserted in the center comes out clean.

Cool on racks for 10 minutes.

Remove from pans and cool completely on racks.

Place one cake layer on serving plate; spread top with 1 cup of frosting.

Top with remaining cake layer; spread top and sides of cake with remaining frosting.

Cream Cheese Frosting Directions

Beat all ingredients together until smooth and creamy.

Sue Bee Super Bowl of Chili

Ingredients

1/2 cup Sue Bee® Honey
2 pounds ground beef or turkey
1/2 teaspoon salt
1/2 teaspoon pepper
1 green bell pepper, chopped
1 medium-sized sweet onion, chopped
1 clove of garlic, chopped
1 28-ounce can of crushed tomatoes
1 16-ounce can chili beans
1 jalapeno pepper, diced
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon

Directions

In a large pot, brown ground beef or turkey and season with salt and pepper.
Mix in green pepper, onion and garlic and cook until onion is translucent. Drain grease.
Add tomatoes, chili beans, jalapeno peppers, chili powder, cumin and cinnamon.
Stir and simmer on low for at least 25 minutes.
Add Sue Bee® honey and stir again.
Partially cover the pot and leave it on low medium heat, stirring occasionally until the chili forms into a thick stew.
Top with cheese, crackers and/or green onions. Serve with a side of cornbread.

Sue Bee® Honey Mini Ham and Cheese Rolls

Ingredients

1 cup Sue Bee® Honey Mustard Sauce (see below)
1 dozen white or wheat brown-and-serve dinner rolls
1/2 cup melted butter
6 slices Swiss cheese, cut in half
6 slices cooked ham, cut in half
Cooking spray

Honey Mustard Sauce

3/4 cup Sue Bee® honey
1 3/4 cup mayonnaise
3/4 cup brown or Dijon-style mustard

Directions

Preheat oven to 350 F.
Line a cookie sheet with tin foil (for easy cleanup). Spray the foil lightly with cooking spray to prevent dinner rolls from sticking to the foil.
For the Sue Bee® honey Mustard Sauce, blend Sue Bee® honey, mayonnaise and mustard in a medium-sized bowl. Chill.
Blend 1 cup Sue Bee® honey Mustard Sauce and melted butter together in a small bowl. Spread mixture inside each roll using a brush or small spatula.
Place a layer of Swiss cheese and ham into each roll.
Close each roll and brush the top with the honey mixture.
Bake rolls 6-8 minutes until brown and cheese is melted.

Sue Bee® Honey Mustard Beer Brats

Ingredients

Brats

2 cups Sue Bee® Honey Mustard Sauce (see below)
1 can of beer (non-alcoholic beer can be substituted)
1 teaspoon liquid smoke flavoring
10 bratwurst
1 large sweet onion, sliced thin
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
3 cloves garlic, chopped
2 bay leaves
10 brat buns or hoagie rolls, split lengthwise

Honey Mustard Sauce

3/4 cup Sue Bee® honey
1 3/4 cup mayonnaise
3/4 cup brown or Dijon-style mustard

Directions

For the Honey Mustard Sauce, blend Sue Bee® honey, mayonnaise and mustard in a medium-sized bowl. Chill.
In a small bowl, mix 1 cup of Sue Bee® honey Mustard Sauce, 1 cup of beer and liquid smoke; set aside.
Layer the bratwurst in a slow cooker with the onion, peppers and garlic. Pour remaining beer into the slow cooker; top with the bay leaf.
Pour 1 1/2 cups of the Sue Bee® honey Mustard and beer mixture into the slow cooker over the bratwurst and pepper mixture.
Cover and cook on low for 3-4 hours or until bratwurst are cooked through and vegetables are tender.
Remove bay leaf and discard.

4 Tips for Baking With Honey

When is the last time you found yourself in a baking groove only to realize at the worst possible moment that you’ve run out of sugar? There’s no need to panic and put your treats on hold while you make a beeline for the grocery store. Baking with honey can be a simple and effective alternative that will add the sweetness your recipe calls for!

1. Different Types of Honey = Different Types of Flavor

Honey is often used as a substitute for sugar and other sweeteners in baking. Using honey as a baking substitute can be a quick fix, but it’s important to remember that different types of honey can have varying effects on the taste of your creation. Light honey, for instance, is sweeter and unlikely to be overpowering, while darker honey has a more distinct flavor and can potentially alter the taste of the recipe if one adds too much.

2. Add Honey and Subtract Moisture

The first thing you need to remember about substituting honey for sugar is that, when adding a liquid sweetener – in this case honey – to your recipe, you must account for the added moisture and take away liquid in other areas. Honey adds additional moisture to a recipe and is great for baked goods like breads, cakes, muffins and pies. A good rule of thumb is to subtract 1/4 cup of liquid elsewhere for every full cup of honey used.

3. One Cup of Sugar = One Cup of Honey

As for how much honey needs to be added to your baking, you can actually substitute equal parts honey for sugar. For example, if your recipe calls for one cup of sugar, use one cup of honey instead. Keep in mind, though, that for every cup of honey used, you’ll need to increase the baking soda by 1/2 teaspoon to help neutralize the acidity of the honey and help the food rise.

4. Reduce Temperature to Prevent Overbrowning

After you’ve got your all your ingredients mixed and you’re ready to bake, it’s important to remember that honey bakes faster than sugar so be sure to lower your oven temperature by 25 degrees to prevent overbrowning. Once you’re finished, brush your delicious treats with honey for a sweet, shiny glaze after they have cooled down and enjoy!

Classic Honey Baked Beans

Ingredients

3/4 cup Sue Bee® Honey
6 slices low-fat and low-sodium bacon
3/4 cup chopped onion
3 15-ounce cans navy beans
3/4 cup ketchup
2 tablespoons prepared mustard
2 tablespoons of Worcestershire sauce

Directions

1. Saute bacon until slightly crisp and remove from skillet. Crumble and set aside.
2. Saute onion in the same skillet until tender and translucent.
3. In a medium-size bowl combine and blend Sue Bee® Honey, bacon, onion, beans, ketchup, mustard and Worcestershire sauce.
4. Preheat oven to 350 F.
5. Transfer combined ingredients into a 2-quart baking dish coated with cooking spray. Cover dish with foil.
6. Bake for 30 minutes. Take dish from oven and remove foil.
7. Return ingredients to oven and bake an additional 45 minutes, uncovered. Serve.

Honey-Glazed Pork Chops

Ingredients

1/2 cup Sue Bee® Honey
4 bone-in pork loin chops, 1-inch thick
4 tablespoons packed brown sugar
Coarsely ground sea salt
Fresh ground black pepper

Directions

Preheat oven to 350 F.
Sprinkle chops with salt and pepper on both sides.
Place a skillet that has been coated with cooking spray over medium-high heat.
Add pork chops. Cook until brown, turning each chop once.
Line a 9-by-13-inch baking pan with foil and coat with spray. Place chops in the pan.
In a small sauce pan combine Sue Bee® Honey and brown sugar. Warm over medium-low heat, stirring until ingredients are well-blended.
Spoon half of mixture over the pork chops.
Bake, uncovered, for 15 minutes. Remove pan from oven; flip the chops and spoon remaining honey mixture over the pork. Continue baking until the internal temperature of meat is 145 F, approximately 15-20 minutes.
Remove from oven; let stand for 10 minutes.
Spoon pan drippings over chops and serve.

Hearty Honey-Glazed Meatloaf

Ingredients

1 pound ground beef
1 pound ground pork
1 small onion, finely chopped
1 clove of garlic, finely chopped or minced
2 tablespoons fresh basil, finely chopped
5 tablespoons fresh parsley, finely chopped
2 teaspoons salt
1 teaspoon pepper
2 eggs, beaten
Honey Glaze (below)

Directions

1. Preheat oven to 350 F.
2. In a medium bowl, combine meats, onion, garlic, basil, parsley, salt, pepper and beaten eggs. Mix until all ingredients are blended.
3. Place in a baking dish that has been sprayed with cooking oil, shaping meat into a loaf.
4. Bake at for 40-45 minutes.
5. Prepare Honey Glaze.

Honey Glaze for Meatloaf

1/2 cup SUE BEE® Honey
1/4 cup fresh lemon juice
3 tablespoons of butter, melted
1/2 cup ketchup

Directions

1. In a small pan combine all the ingredients and heat to boil.
2. Remove meatloaf from the oven and spread the honey mixture over the top of it; return to the oven and bake an additional 15 minutes.
3. Remove meatloaf from the oven and let stand or rest for 10 minutes before serving.

Sassy Sweet & Spicy Chili

Ingredients

1/2 cup Sue Bee® Honey
2 pounds ground beef
1 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove, chopped
1 14.5-ounce can petite diced tomatoes
1 small jalapeno pepper, chopped
2 15-ounce cans chili beans
2 teaspoons chili powder
1 teaspoon thyme, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon

Directions

Crumble ground beef in a large stock or soup pot.
Brown ground beef; add onion, green pepper and garlic clove.
Cook the ingredients until the onion is almost translucent. Drain grease.
Add tomatoes, jalapeno pepper, chili beans, chili powder, thyme, cumin and cinnamon.
Stir all ingredients together well. Cover the pot and let simmer for 30 minutes.
After simmering, stir in the Sue Bee® Honey and serve.

Cherry Tart with Goat Cheese Honey Filling

Ingredients

Tart Shell

1 prepared pie crust

Directions

Roll out crust and place in a tart pan.
Prior to baking, pierce sides and bottom of crust.
Bake as directed, remove from oven and set aside.

Egg Wash

1 egg, beaten
1 tsp water

Directions

Mix egg and water.
Brush egg wash over sides and bottom of baked crust.
Place back in the oven to bake for 2-3 more minutes.
Remove from oven and cool.

Cheese Filling

1/3 cup Sue Bee® Honey
4 ounces goat cheese, crumbled
4 ounces low-fat cream cheese
1/3 cup sour cream

Directions

Cream Sue Bee® Honey, goat cheese, cream cheese and sour cream together until smooth. Set aside.

Cherry Topping

3/4 pounds fresh bing cherries, cut in half and pitted
1/4 tsp freshly ground black pepper
2 tsp granulated white sugar
1/2 cup slivered almonds, toasted

Directions

Preheat oven to 375 F.

Spread goat cheese filling over top of tart shell.

Arrange the pitted cherries, cut side down, over the filling, covering the entire area.

Sprinkle pepper and almonds over the cherries.

Sprinkle the granulated sugar over the entire tart.

Place tart in oven and bake for 5 minutes.

Remove from oven and cool. Serve at room temperature.