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Marvelous Marinated London Broil


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 3 tablespoons vegetable oil
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 lime, juice of
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon onion powder
  • 2-2 1/2 lbs flank steaks

Directions

  • Pour the Sue Bee® honey into a 2-cup glass measure. Microwave the Sue Bee® honey, uncovered, at high, 30 seconds to make it pour easily.
  • Remove the measure from the microwave and add the oil, Worcestershire sauce, soy sauce, lime juice, garlic and onion powder. Whisk to blend well.
  • Place the meat in a gallon-size zipper-top plastic bag. Whisk the marinade once more and pour it over the meat. Seal the bag and turn the bag several times to cover the meat with marinade. Refrigerate 8 to 24 hours, turning the bag at least once, if possible.
  • Turn on a gas grill to medium high.
  • Remove the meat from the marinade and discard the marinade. Grill the meat, covering the grill to the desired doneness, 7 to 10 minutes per side for medium-rare, depending on the thickness. Do not overcook.
  • Remove from the grill and slice across the grain. Serve at once, or let stand until ready to serve. Refrigerate leftovers, covered, up to 3 days.

Grilled Honey Lime Chicken Sandwiches

 

Ingredients

  • 1/8 cup Sue Bee® Honey
  • 1 lime
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon fresh cilantro
  • 1 1/2 teaspoons cumin
  • 1 teaspoon grill seasoning
  • 4 (6 ounce) boneless skinless chicken breasts
  • lettuce
  • tomato
  • red onion
  • sliced avocado
  • 4 crusty rolls
  • 1 cup prepared salsa verde

Directions

  • Combine first Sue Bee® honey, lime, olive oil, cilantro and cumin in a small bowl.
  • Sprinkle chicken with seasoning blend or salt & pepper.
  • Coat chicken in dressing and set aside for 10 minutes.
  • Grill chicken on an indoor electric grill for 6-7 minutes on each side or pan fry over med high heat in a large nonstick skillet uncovered 6 minutes per side.
  • Slice chicken breasts on an angle and pile meat on roll bottoms.
  • Top with lettuce, tomato, red onion, and sliced avocado.
  • Spread salsa on roll tops as a condiment.

Pumpkin Pie Soup


Ingredients

  • 3/4 cup Sue Bee® Honey
  • 4 cups chicken broth
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups pumpkin
  • 1 1/3 cups heavy cream

Directions

  • Add Sue Bee® honey, chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger, allspice and cloves to a large pot.
  • stir well.
  • Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
  • Stir in heavy cream.
  • Mix well and let simmer 10 minutes.

Raspberry Tilapia


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 (4 ounce) tilapia fillets
  • 1/4 cup olive oil
  • 1/4 cup raspberry vinegar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon dried dill weed

Directions

  • Preheat oven to 350 F.
  • Grease a 11×7 inch baking dish.
  • In a mixing bowl, whisk together the Sue Bee® honey, olive oil, raspberry vinegar, mustard and dill weed.
  • Arrange the tilapia fillets in a single layer in the prepared baking dish.
  • Pour mixture over the fish fillets, coating the fillets evenly.
  • Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

Honey-Glazed Acorn Squash


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 4 cups acorn squash
  • 1/2 to 1 cup margarine
  • 1 teaspoon salt

Directions

  • Heat oven to 350 F degrees.
  • Arrange squash in shallow 10-inch baking dish.
  • Combine Sue Bee® honey, butter and salt.
  • Pour over squash.
  • Bake, covered for 40 minutes.
  • Uncover and bake another 10 minutes.

Walnut Baklava

Ingredients

  • 1 1/2 cups Sue Bee® Honey
  • 4 cups chopped walnuts
  • 1 cinnamon stick
  • 3 cups water
  • 4 cups sugar
  • 1 1/2 lbs phyllo dough
  • 1 1/4 cups melted butter
  • 1 tablespoon ground cinnamon
  • 1/2 cup sugar
  • 5-6 whole cloves

Directions

  • Mix together the walnuts, sugar and cinnamon.
  • Select a pan the size of the phyllo sheets and brush well with melted butter.
  • Use 4 sheets of phyllo for the bottom layer, brushing each one with butter before adding the next, and top with a sheet of unbuttered phyllo.
  • Sprinkle with a handful of the walnut mixture.
  • Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts.
  • Repeat until the ingredients are used up, reserving 5 sheets of phyllo for the top layer.
  • Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet.
  • Trim the edges if necessary, and cut the baklava into the traditional diamond pattern.
  • Do not cut through the bottom layer.
  • Sprinkle the top of the baklava lightly with water from your fingertips.
  • Bake in a preheated 250 F oven for about 1 hour.
  • Remove from oven and cool.
  • For the syrup, combine the sugar and water in a large pot and boil for 5 minutes.
  • Add the Sue Bee® honey, cinnamon stick and cloves, and boil for 5 minutes more.
  • Pour the hot syrup over the cooled baklava. Do not pour over a hot baklava, it will turn soggy.
  • Cool then cut through the bottom layer of phyllo following the previous cuts.

Cherry Tea Bread


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sweet cherries in juice
  • 8 tablespoons unsalted butter
  • 3/4 cup sugar
  • 2 large eggs

Directions

  • Preheat oven to 350 F.
  • Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl.
  • In a second bowl, toss the cherries with the reserved 1/4 cup flour.
  • In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the Sue Bee® honey and sugar gradually, beating the mixture until it is very light.
  • Add the eggs, one at a time.
  • With mixer at lowest speed, add the flour mixture.
  • Fold the floured cherries into the batter.
  • Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches.
  • Bake the bread in the center of the oven for 1 hour.
  • Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely.
  • Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.

Tom Ka Khi


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 tablespoon sriracha sauce
  • 1 lb chicken breast
  • 3 stalks lemongrass
  • 12 ounces straw mushrooms
  • 1 1/2 lbs mushrooms
  • 1 bunch green onion
  • 1/4 cup galangal
  • 20 kaffir lime leaves
  • 3 tablespoons chicken bouillon
  • 18 ounces coconut milk
  • 2 quarts water

Directions

  • Mix Sue Bee® honey water, bouillon, coconut milk, leaves, galangal, lemongrass and Sriracha together and bring to a boil.
  • Add green onions, mushrooms, straw mushrooms, bring back to boil.
  • Add chicken breast.
  • Boil for 1 hours.

Peanut Butter-Coconut-Raisin Granola Bars


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/3 cups rolled oats
  • 3 tablespoons margarine
  • 1/4 cup brown sugar
  • 1/4 cup peanut butter
  • 1 teaspoon baking soda
  • 2 tablespoons chopped pecans
  • 3 tablespoons chocolate chips
  • 1/3 cup unsweetened coconut
  • 1/2 cup bran flakes
  • 2/3 cup raisins
  • 1 teaspoon vanilla

Directions

  • Preheat oven to 350 F.
  • Spray a 9-inch square pan with vegetable spray.
  • Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking soda in bowl.
  • Combine until well mixed.
  • In small saucepan, whisk together Sue Bee® honey, peanut butter, brown sugar, margarine and vanilla over medium heat for approximately 30 seconds or just until sugar dissolves and mixture is smooth.
  • Pour over dry ingredients and stir to combine.
  • Press into prepared pan and bake for 15-20 minutes or until browned.
  • Let cool completely before cutting into bars.

Indonesian Carrot Soup


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 tablespoons olive oil
  • 3 tablespoons fresh cilantro
  • 2 (16 ounce) cans coconut milk
  • 1/2 cup sherry wine
  • 8 cups vegetable stock
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 3 lbs carrots
  • 2 celery ribs
  • 1 large Spanish onion
  • 1 tablespoon minced ginger
  • 4 garlic cloves
  • salt and pepper

Directions

  • Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
  • Saute for 10 minutes.
  • Add curry, coriander, cumin, red pepper flakes, sherry and stock.
  • Bring to a boil.
  • Reduce heat and let simmer for 35 minutes.
  • Remove from heat and add Sue Bee® honey, coconut milk, cilantro, salt and pepper.
  • Puree the soup in the pot using a hand blender.
  • Add more Sue Bee® honey if you like it sweeter.

Candied Almonds

 

Ingredients

  • 1/4 cup SUE BEE® honey
  • 2 cups whole almonds
  • 2 tbsp butter
  • 1 cup turbinado sugar

Directions

  • Spread almonds on a shallow baking sheet.
  • Place in cold oven and then set oven for 350 F and roast 15-20 minutes, stirring occasionally.
  • In a medium saucepan heat SUE BEE® honey and butter over medium heat until boiling.
  • Turn down heat to medium low and simmer for 2 minutes while stirring occasionally.
  • Add almonds and simmer for another 2 minutes, stirring occasionally.
  • Transfer almonds with a slotted spoon onto a greased baking sheet and spread into a single layer and let cool slightly.
  • In a bowl, toss almonds in sugar to coat.

Whole Wheat Oat Pound Cake


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 cups whole wheat flour
  • 1 tablespoon vanilla extract
  • 1 cup apple juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 tablespoons ground flax seeds
  • 1/2 cup rolled oat
  • 1/2 cup oat bran
  • 4 eggs

Directions

  • Preheat oven to 350 F.
  • Spray 10 inch pan with oil.
  • In bowl, combine all dry ingredients.
  • In another bowl combine all wet ingredients and mix well.
  • Pour into bowl with dry ingredients and mix thoroughly.
  • Spoon into 10 inch pan.
  • Bake 45 minutes.
  • Let cool and serve.
  • Enjoy.

Eat More Bars


Ingredients

  • 3/4 cup Sue Bee® Honey
  • 1/2 cup peanut butter
  • 1 cup chocolate chips
  • 1 teaspoon vanilla
  • 1 1/2 cups oatmeal
  • 1 cup chopped peanuts

Directions

  • Melt peanut butter and Sue Bee® honey over med low heat.
  • Add chocolate chips to peanut butter and honey.
  • Stir until melted.
  • Remove from heat.
  • Add vanilla.
  • Add oatmeal and peanuts.
  • Press into lightly buttered 8×8 pan using lightly buttered hands if you need to.
  • For thinner bars, use larger pan
  • Set in fridge until firm enough to cut into bars.
  • Freeze very well.

Chilled Cantaloupe Soup


Ingredients

  • 1 cup Sue Bee® Honey
  • 4 ripe cantaloupes
  • 1 (6 ounce) can orange juice concentrate
  • 1/2-1 teaspoon cinnamon
  • 1 cup whipping cream
  • 1/2 cup calvados
  • mint sprig mint sprig

Directions

  • Puree cantaloupe in blender or food processor until smooth.
  • Stir in remaining ingredients except mint and mix well.
  • Chill thoroughly.
  • Serve in chilled stemmed glasses or glass bowls and garnish with mint sprigs.

Brie Topped Dijon Chicken Breasts


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/4 cup butter
  • 2/3 cup fine dry breadcrumb
  • 6 boneless skinless chicken breast halves
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 1 tablespoon lemon juice
  • 1/4 cup Dijon mustard
  • 3 tablespoons meaux mustard
  • 3 tablespoons Dijon mustard
  • 6 ounces Canadian brie cheese

Directions

  • Preheat oven to 350 F.
  • Combine Sue Bee® honey, Dijon mustard, lemon juice, egg and pepper.
  • Brush chicken with mustard mixture.
  • Coat with bread-crumbs.
  • Melt butter in large fry pan.
  • Saute chicken until golden on both sides.
  • Place on baking sheet.
  • Cut Brie cheese into thin slices.
  • Place on top of chicken.
  • Bake in oven for 10 minutes or until cheese is melted and chicken is cooked through.
  • To serve, mix Honey Dijon Sauce and spoon over each chicken breast.

Honey-Roasted Potatoes

 

Ingredients

  • 1/2 cup Sue Bee® Sea Salt Honey
  • 10 to 12 small red potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon fresh sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon garlic powder

Directions

  • Place potatoes in an oven-safe baking dish.
  • Drizzle with olive oil, stirring potatoes to coat.
  • Evenly sprinkle on salt, pepper, sage, Cajun seasoning and garlic powder.
  • Drizzle with Sue Bee® Sea Salt Honey; stir well to coat all potatoes.
  • Bake uncovered at 375 F for 40-50 minutes and serve.

Peanut Butter Balls


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 1/2 cup crunchy peanut butter
  • 1 teaspoon vanilla
  • 1 dash salt
  • 3/4 cup skim milk powder
  • powdered sugar
  • finely chopped peanuts

Directions

  • Mix Sue Bee® honey, peanut butter, vanilla, salt, milk powder and sugar.
  • Shape into 1-inch balls.
  • Roll in powdered sugar and/or chopped peanuts.

Indian Ginger Soup


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 8 cups water
  • 8 teaspoons ground ginger
  • 2/3 cup lime juice
  • 1 teaspoon ground pepper
  • 2 1/2 cups cooked rice
  • 8 thin lime slices

Directions

  • Put the water into a large pot and bring it to a boil.
  • Add the ground ginger. Cook over medium heat for 3 or 4 minutes.
  • Add the Sue Bee® honey, lime juice, pepper and cooked rice. Stir well. Heat again.
  • Serve hot, garnishing the bowls with the lime slices.

Perfect Honey Cake


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups flour
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon clove
  • 1 teaspoon cinnamon
  • 3 eggs
  • 1 cup applesauce
  • 1 cup strong brewed decaffeinated coffee

Directions

  • In a large bowl, mix together the first 3 ingredients.
  • In a separate bowl, combine the flour, baking powder, spices and baking soda.
  • Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
  • Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
  • Bake at 325 F 60-90 minutes for the large pan, 60 minutes for the three smaller pans.

Pear Extraordinaire


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 8 ripe pears
  • 1 teaspoon cinnamon
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 (8 ounce) package cream cheese
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1/4 cup pecans

Directions

  • Place pear halves, cored side up, in two baking pans.
  • Cut off a sliver from the rounded side of each pear half so that it will set nicely in the pan.
  • Place a dot of butter in each hollow of pear; sprinkle with brown sugar.
  • Mix together the cream cheese and Sue Bee® honey until creamy.
  • Add vanilla, lemon juice, water, and cinnamon.
  • Pour cream cheese mixture over pear halves.
  • Half way through baking, sprinkle pecans over pears.
  • Bake at 350 F for about 1 hour, until sauce starts to turn a golden color.
  • Serve warm.

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