Close
Menu

Honey-Glazed Cornbread

Ingredients

  • 4 tablespoons Sue Bee® Honey, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons melted butter, divided
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup fresh sweet corn kernels, uncooked (canned or frozen may be substituted)

Directions

  • Preheat oven to 350 F. Lightly grease 9-by-9-inch baking pan.
  • In medium bowl, combine cornmeal, sugar, baking powder and salt; whisk in the flour.
  • Make a well in the center of dry ingredients and add 4 tablespoons of the melted butter, 2 tablespoons of Sue Bee® honey, the egg and buttermilk; mix all the ingredients.
  • Gently fold in the corn kernels.
  • Pour the batter into the prepared pan. Bake the cornbread for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cornbread is baking, mix the remaining 2 tablespoons of butter and the honey. As soon as pan is removed from the oven, glaze finished bread with the honey butter using a pastry brush.
  • Cool as least 15 minutes before cutting into squares and serving.

Pumpkin Muffins

Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 1/3 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 15-ounce can pumpkin

Directions

  • Combine dry ingredients and make a well in the center.
  • Stir in remaining ingredients until just mixed (batter may be lumpy).
  • Fill muffin tins 1/2 full.
  • Bake at 350 F for 20 minutes, or until toothpick inserted in muffin center comes out clean.

Pumpkin Muffins

Ingredients

  • 1 cup Sue Bee® Honey
  • 1 teaspoon vanilla extract
  • 1/4 cup low-fat buttermilk
  • 2 eggs, at room temperature, slightly beaten
  • 1/4 cup vegetable oil
  • 1 cup solid-pack pumpkin
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • cooked pumpkin seeds, for garnishing (optional)

Directions

  • Preheat oven to 350F.
  • Line a muffin pan with 12 paper muffin cups.
  • In a large bowl, stir together flour, cinnamon, baking soda and salt.
  • Stir in walnuts.
  • Set aside.
  • In a separate bowl, Sue Bee® honey, blend pumpkin, oil, eggs, buttermilk and vanilla until smooth.
  • Pour pumpkin mixture over dry ingredients.
  • Stir just until mixed.
  • Spoon batter into paper lined muffin cups, filling each to just below the rim.
  • Bake at 350 F for about 25 minutes or until a toothpick inserted near the center of muffins comes out clean.
  • Let pan cool on rack for 5 minutes.
  • Remove muffins from pan and let cool on rack completely.
  • Top with cream cheese frosting and sprinkle with pumpkin seeds, if desired.

Honey Mustard

Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup Kraft mayonnaise
  • 1/4 cup mustard
  • 1 tablespoon rice wine vinegar
  • 1 dash salt
  • Cayenne pepper

Directions

  • Whisk together and chill.

Strawberry Blender Breakfast

Ingredients

  • 1/8 cup Sue Bee® Honey
  • 2 cups frozen unsweetened strawberries
  • 1 1/2 cups milk
  • 1/2 cup plain yogurt
  • 2 envelopes vanilla instant breakfast drink mix

Directions

  • In blender, combine Sue Bee® honey, strawberries, milk, yogurt and breakfast drink mix.
  • Put cover on blender, and blend until almost smooth, stopping the blender and stirring as necessary.
  • Pour into glasses.
  • Serve immediately.

Sweet Granola

Ingredients

  • 2/3 cup Sue Bee® Honey
  • 10 cups oats
  • 2/3 cup water
  • 2/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cups coconut
  • 2 cups chopped walnuts
  • 2 cups raisins

Directions

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, stir together the oats, nuts, coconut, brown sugar, cinnamon and salt.
  • Add the Sue Bee® honey, oil and water.
  • Toss until well combined.
  • Spread the mixture evenly on a cookie sheet.
  • Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.
  • Let it cool.
  • Then stir in the fruit or chocolate chips.
  • Store in an air tight container.

Honey Garlic Brie

Ingredients

  • 3/4 cup Sue Bee® Honey
  • 1 brie round
  • 1/4 teaspoon salt
  • 8 garlic cloves
  • 1 tablespoon butter

Directions

  • Preheat oven to 375.
  • Place brie cheese wheel in a baking dish and heat for 15 to 20 mins or until cheese is soft.
  • In a small skillet over medium heat combine butter, garlic and salt and cook for about 1 minute then slowly add Sue Bee® honey and continue to heat and stir until all ingredients are combined – about 20 to 30 seconds.
  • Pour the Sue Bee® honey garlic sauce over the brie.
  • Spread over warm French bread or baguette.

Chicken Wings in Honey Sauce

Ingredients

  • 2 cups Sue Bee® Honey
  • 3 lbs chicken wings
  • salt and pepper salt and pepper
  • 1 cup soy sauce
  • 1/2 cup ketchup
  • 1/4 cup oil
  • 2 garlic cloves
  • sesame seed

Directions

  • Rinse chicken and pat dry.
  • Cut off and discard wing tips.
  • Cut each wing at joint to make two sections.
  • Sprinkle wing parts with salt and pepper.
  • Place wing parts on broiler pan.
  • Broil 4-5 inches from heat for 20 minutes – 10 minutes per side – or until chicken is brown. Transfer chicken to crock pot.
  • For sauce, combine Sue Bee® honey, soy sauce, ketchup, oil and garlic in bowl.
  • Pour over chicken wings.
  • Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
  • Garnish with sesame seeds, if desired.

Key West Chicken Wings


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup pineapple juice
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup teriyaki marinade
  • 2 garlic cloves
  • 2 lbs chicken wings

Directions

  • Preheat oven to 350 degrees. Line a 13×9-inch pan with foil and lightly spray with an aerosol cooking spray.
  • In a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
  • Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees).

Honey-Roasted Nuts and Fruit

Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 teaspoon butter
  • 1 dash ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sunflower seed
  • 1/4 cup chopped pecans
  • 1/4 cup chopped hazelnuts
  • 1/4 cup slivered almond
  • 1 cup raisins

Directions

  • Line a baking sheet with parchment paper or foil and coat with cooking spray.
  • In a large nonstick skillet, heat butter over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
  • Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. Stir in raisins.
  • Immediately spread onto prepared baking sheet; cool completely.

Honey Barbecue Chicken Wings

Ingredients

  • 1/2 cup Sue Bee® Honey
  • 18 chicken wings
  • 4 tablespoons butter
  • 2 tablespoons hot sauce
  • 2 tablespoons ketchup
  • 1 cup barbecue sauce
  • cooking spray cooking spray
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder

Directions

  • Preheat the oven to 375.
  • Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar and paprika.
  • Spray a cookie sheet with a generous spray of cooking spray.
  • Place the wings in a single layer on the cookie sheet, and place in the oven.
  • Cook for 35-40 minutes, depending on the size of the wings, turning once.
  • While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
  • When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.

Hawaiian Hoisin Glazed Baby Back Pork Ribs


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 cup ketchup
  • 1 tablespoon chili paste with garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons fermented black beans
  • 2 tablespoons orange zest
  • 2 teaspoons oriental sesame oil
  • 2 tablespoons oriental sesame oil
  • 2 teaspoons curry powder
  • 2 tablespoons curry powder
  • 1/4 cup sesame seed
  • 2 teaspoons white wine vinegar
  • 1/4 cup white wine vinegar
  • 5 tablespoons dry sherry
  • 5 tablespoons soy sauce
  • 3/4 cup hoisin sauce
  • 3 lbs pork baby back ribs

Directions

  • Whisk all of the ingredients except the ribs in a large bowl to blend.
  • Divide the ribs between 2 large baking dishes.
  • Brush with half of the sauce.
  • Cover the ribs and remaining sauce separately and refrigerate overnight.
  • Preheat the oven to 375 F Transfer the ribs to heavy, large baking sheets.
  • Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
  • Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
  • Transfer the ribs to a platter.
  • Cut into individual ribs.
  • Serve, passing the remaining sauce separately

Vietnamese Rolls With Peanut Dipping Sauce


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup seasoned rice vinegar
  • 1 tablespoon peanut oil
  • 1/3 cup finely chopped roasted peanuts
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves
  • 1 lb boneless skinless chicken breast
  • 1/3 cup hoisin sauce
  • 1 teaspoon hot chili sauce
  • 12 (8 inch) round sheets rice paper
  • hot water
  • 3 cups thinly sliced romaine lettuce
  • 36 slices julienne-cut seeded peeled cucumbers
  • 36 slices julienne-cut red bell peppers
  • 36 mint leaves

Directions

  • To prepare sauce, combine first Sue Bee® honey, rice vinegar and in a small bowl, stirring until Sue Bee® honey dissolves. Stir in peanuts.
  • To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; saute 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
  • Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft.
  • Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, three cucumber strips, three bell pepper strips and three mint leaves.
  • Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
  • Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally.
  • Serve rolls with sauce.

Honey Hydrator

Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/2 teaspoon sea salt
  • 2 cups orange juice
  • 5 1/2 cups water

Directions

  • Place all ingredients in a covered bottle; shake well to mix Sue Bee® honey.

Rosemary-Raspberry Lemonade


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 quart water
  • 1/4 cup fresh rosemary leaf
  • 3 medium lemons
  • 1 cup fresh raspberries
  • Ice cubes
  • Fresh edible flowers

Directions

  • Make a rosemary infusion by measuring out 1-2 ounces (about 1/2-1 cup) of dried herbs per quart of boiling water. If using fresh herbs, double the amount of plant material. Combine the herbs in a pot.
  • Pour 1 quart of boiling water over the herbs.
  • Strain and sweeten lightly with Sue Bee® honey if desired.
  • Make the lemonade.
  • After the rosemary infusion. Stir, cover and allow to steep for 15-20 minutes.
  • Strain out the rosemary leaves, and add the fresh lemon and Sue Bee® honey. Stir well and transfer to a festive glass bowl.
  • Add the raspberries and ice cubes.
  • Garnish with a few sprinkles of edible flowers, such as basil blossoms, borage, calendula, lavender, rose petals or nasturtiums.

Grilled Wings


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 16 chicken wings
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons cane syrup
  • 2 tablespoons brown sugar
  • 1/4 cup balsamic vinegar
  • 1/2 cup salad oil
  • 1/4 teaspoon Worcestershire sauce

Directions

  • Cut off and discard bony wing tips.
  • Cut remaining wings in half.
  • In large bowl, combine remaining ingredients and mix well.
  • Marinate wings in this mixture for one hour in refrigerator.
  • Grill 15 to 20 minutes, turning frequently.

Loukoumades


Ingredients

  • 2 cups Sue Bee® Honey
  • 2 cups flour
  • 2 cups water
  • 1 cinnamon stick
  • 1 cup sugar
  • oil
  • warm water warm water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons yeast
  • cinnamon

Directions

  • Dissolve the yeast in a little lukewarm water, mix flour and salt in a bowl and slowly add yeast mixture being sure to mix well.
  • Slowly add more warm water until you have a medium paste. Cover the bowel with a clean cloth and stand in warm water for about 1 hour. The batter should have doubled in size and formed "bubbles".
  • Heat oil and add teaspoonfuls of the batter to the oil, cook until they turn golden brown.
  • Remove from the oil and drain on kitchen paper while making the syrup.
  • Boil the Sue Bee® honey, sugar, water and cinnamon for 10 minutes.
  • Pour the syrup over the honey puffs and garnish with a sprinkle of cinnamon powder.
  • Serve hot.

Honey Ham and Chive Muffins

Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 cups all-purpose flour
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons dried chives
  • 1/4 cup egg substitute
  • 1/4 cup oil
  • 1 cup skim milk
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 lb cubed ham

Directions

  • Preheat oven to 400 F
  • Spray muffin tins with cooking oil spray.
  • Whisk dry ingredients together.
  • Whisk together the milk, oil, egg or substitute, and dried chives. Let this mixture set for a few minutes to soften chives and bring out their flavor.
  • Stir wet and dry ingredients together until just blended.
  • Spoon mixture into muffin tins, filling each about 3/4 full.
  • Bake for 15-20 minutes, or until lightly browned. Cool on racks.
  • Mix Sue Bee® honey, mustard, mayonnaise and Worcestershire sauce.
  • Cut each muffin in half crosswise, spread each half with Sue Bee® honey sauce.
  • Arrange on a platter; garnish with fresh chives or parsley. Serve or cover tightly with plastic wrap and refrigerate until about 1/2 hour before serving.

Honey and Spice Pears

Ingredients

  • 1 1/2 cups Sue Bee® Honey
  • 5 lbs pears
  • 4 cups cranberry juice
  • 1 cup wine vinegar
  • 3 tablespoons chopped candied ginger
  • 8 inches cinnamon sticks
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon red food coloring

Directions

  • Wash, peel, core and halve pears.
  • In 4-6 qt. kettle combine remaining ingredients.
  • Bring to boiling; reduce heat; simmer uncovered 5 minutes.
  • Add pears. Cook, turning often, until almost tender, about 5 minutes.
  • Pack hot pears into hot sterilized jars, leaving 1/2 inch head-space.
  • Cover with hot syrup, leaving 1/2 inch head space.
  • Adjust lids. Process in boiling water bath for 15 minutes for pints.

Honey Wasabi Dip


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 cups sour cream
  • 2 teaspoons wasabi paste
  • 1/2 teaspoon sesame oil
  • 1 pinch salt

Directions

  • Mix all the ingredients until well blended.
  • Add a pinch of salt, cover and refrigerate until very cold.

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today