Signed in as:
filler@godaddy.com
Honey Noodle Kugel
I never knew kugel was so easy to make.
The original recipe uses sugar, but I substituted honey and changed a couple things for my own taste.
Noodle Kugel Recipe | Dave Lieberman | Food Network
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 honey
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
DIRECTIONS
- Preheat oven to 375 degrees F.
- Boil the noodles in salted water for about 4 minutes. Strain noodles from water.
- In a large mixing bowl, combine noodles with remaining ingredients.
- Pour into a greased, approximately 9-by-13-inch baking dish.
- Bake until custard is set and top is golden brown, about 30 to 45 minutes.
Feedback on our recipes always welcome🐝🐝
Sweet Potato and Honey Cornbread
Sweet Potato Cornbread made with Two Bee Honey. It is the best Honey Cornbread recipe that I've ever had. Thank you to our loyal customer, Gerry May for sharing this with us!! She said the original recipe came from Black Girls who Brunch;
https://blackgirlswhobrunch.com/2017/11/18/sweet-potato-honey-cornbread-recipe/
Ingredients
- 1 Cup Flour
- 1 Cup Cornmeal
- 1/2 Tsp Cinnamon
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 2 Eggs
- 1 Cup Whole Milk
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Melted Butter One Stick
- 2 Cups Mashed Sweet Potatoes
- 2/3 Cup Honey
Instructions
- Blend together dry ingredients (flour, cornmeal, baking powder, baking soda, salt and cinnamon)
- Add in wet ingredients, first adding in sweet potato. Mix well then add eggs, butter and honey. Lastly add the cup of milk.
- Pour mixture into pan for baking. (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe)
- Bake on 375 for about 33-40 minutes. Use a toothpick to ensure the middle is done.
- For extra fun, serve with honey butter (1 tablespoon of honey and 1 tablespoon of butter) -
Healthy Pumpkin Bread
This is a great Pumpkin Bread that tastes even better with Two Bee Honey. Made with Greek yogurt, white whole wheat flour, and no sugar, this pumpkin bread is extra moist. The original recipe is by Erin Clarke, and we added coconut along with other seeds and nuts. It's a great recipe to adapt to your own taste.
Healthy Pumpkin Bread {No Sugar + Whole Wheat Flour} - WellPlated.com
Ingredients
- 2 tablespoons canola oil or melted and cooled coconut oil
- 1/2 cup honey
- 1 large egg at room temperature
- 1/3 cup plain non-fat Greek yogurt* at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon kosher salt
- 1 1/2 cups white whole wheat flour**
Instructions
- Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
- In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
- Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
- Spread the batter into the prepared loaf pan.
- Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy
Old German Honey Cookies
Simple, easy and delicious!
Here's a link to the original recipe:
Ingredients:
- 1 cup white sugar
- 1 cup shortening
- 1 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 4 cups all-purpose flour
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt together sugar, shortening, and honey in a saucepan over low heat. Let cool.
- Mix together eggs, vanilla, baking soda, and ginger. Gradually add to cooled honey mixture. Slowly add flour to mixture. Stir until well blended.
- Drop by teaspoonfuls onto cookie sheets about 2 inches apart.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Feedback on our recipes always welcome🐝🐝
Honey Pistachio Biscotti
Biscotti is very easy to make and goes great with a cup of tea or coffee.
The original recipe comes from food.com and I changed a couple things for my own taste.
Honey Biscotti Recipe - Food.com
- 1⁄4cup butter, room temperature
- 1 cup honey
- 2eggs
- 1⁄2teaspoon vanilla
- 1⁄2teaspoon lime juice
- 2 3⁄4cups all-purpose flour
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1teaspoon cinnamon
- 1⁄4teaspoon salt
- 3⁄4cup shelled pistachios
DIRECTIONS
- Preheat oven to 350°F.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Cream the butter until light and creamy.
- Beat in honey until smooth, then add eggs one at a time.
- Add vanilla and orange flower water and mix to thoroughly combine.
- Mix dry ingredients into the wet just until mixed.
- The dough should be stiff at this point.
- Stir in the lime juice and pistachios.
- Divide dough in half.
- On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
- Bake in the preheated oven for 20-25 minutes, until golden.
- Remove from the oven and transfer logs to a cutting board.
- Reduce oven to 325°F
- While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
- Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
- Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.
Feedback on our recipes always welcome🐝🐝
Honey Mustard Chicken Wings
An original Two Bee Honey recipe.
3 pounds of chicken wings
1 cup Two Bee Honey
1 cup Spicy Mustard
1 teaspoon Cayenne Pepper
(Any other spices or flavors that you want to add)
Cook Wings in Convection or regular oven according to package directions Every oven is different, so we leave the cooking of the wings up to you.
In a small pot combine honey, mustard and seasoning. Use low heat to warm the honey and help it combine with the other ingredients. Leave pot on the stovetop while wings are cooking.
When wings are done put them in a bowl and cover with the honey mustard mixture. Mix together until the wings are fully covered. Put wings on a platter and enjoy!
Feedback on our recipes always welcome🐝🐝
Coconut Chia Pudding with Honey
Here's a super easy recipe that you can add fruit, granola, or anything else to and it will always be delicious. The original recipe comes from Juggling with Julia.
https://www.jugglingwithjulia.com/2020/10/07/coconut-chia-pudding-with-honey/
Ingredients
1 14 oz can coconut milk
2 tablespoons honey
5 tablespoons chia seeds
Instructions
Whisk the coconut milk and honey together until well blended. Add the chia seeds and whisk again for about 60 seconds (this is important!). Allow it to sit for one minute, then whisk again briefly to make sure no clumps are forming. Cover and refrigerate.
The pudding will set in 3-4 hours. Serve topped with fresh fruit, granola, nuts, candied ginger or your favorite toppings. Coconut chia pudding will keep for 3-4 days covered in the refrigerator.
Feedback on our recipes always welcome🐝🐝