Cookies, Bars & Desserts

Delicious Honey Recipes

Honey is a delicious, all natural sweetener to use in cookies and bars. Feel free to share these recipes with family and friends alike to create warm memories!

Honey Granola Bars

Taylor's Chewy Honey Granola Bars

3 c. old fashioned oats

2 c. unsweetened puffed wheat cereal

1 c. all purpose flour

1/3 c. chopped walnuts

1/3 c. raisins

1/3 c. milk chocolate chips

1 tsp. baking soda

1 tsp. ground cinnamon

1 c. honey

1/4 c. butter, melted

1 tsp. vanilla extract

Preheat oven to 350°F. In a large bowl, combine the first 8 ingredients. In a small bowl, combine the honey, butter and vanilla; pour over oat mixture and mix well. (Batter will be sticky.) Press into a 13 x 9 inch baking pan coated with cooking spray. Bake 14 - 18 minutes or until set and edges are lightly browned. Cool on wire rack; cut into bars.

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Honey Apricot Bars

Honey Apricot Bars

Apricot Filling

2 c. dried apricots, chopped

1/2 c. honey

2 Tbsp. butter or margarine

1/2 c. water

1/2 c. apple juice

1 Tbsp. lemon juice

1/2 tsp. salt

1 egg

Crust

1-1/2 c. all purpose flour

1-1/2 c. quick cooking oats

3/4 c. butter or margarine, melted

1 tsp. salt

1/2 tsp. baking powder

1 c. packed brown sugar

In a medium saucepan, cook all filling ingredients except egg over medium heat for 15 minutes, stirring frequently, until slightly thickened. Pour mixture into food processor. Cover; process for 10 - 15 seconds, pulsing on and off, until finely chopped. Add egg. Cover; process, pulsing on and off, until mixed. Heat oven to 350°F. Grease bottom and sides of 13 x 9 inch pan with shortening or cooking spray.

In a large bowl, mix all crust ingredients with a fork until crumbly. Pat half of mixture in bottom of pan; spread with filling. Sprinkle with the remaining oat mixture and press lightly. Bake for 25 - 35 minutes or until edges are golden brown. Cool completely; cut into bars.

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Honey Pumpkin Pie Bars

Honey Pumpkin Pie Bars

Crust

1 c. all purpose flour

1 c. quick cooking oats

1.2 c butter or margarine, softened

1/4 c. packed brown sugar

Filling

2 - 15 oz. cans pumpkin

4 eggs

1 c. Half & Half

1 c. honey

3/4 c. packed brown sugar

2 tsp. pumpkin pie spice

1 tsp. vanilla

1/2 tsp. salt

Garnish

1/2 c. whipping cream

1 Tbsp. powdered sugar

Heat oven to 350°F. In a medium bowl, mix all crust ingredients with a fork, until crumbly. Press in bottom of ungreased 13 x 9 inch pan. Bake for 10 minutes. Meanwhile, in a large bowl, beat all filling ingredients with an electric mixer on medium speed until blended. Pour over partially baked crust. Bake for 55 - 60 minutes, or until set and knife inserted in center comes out clean. Cool completely. In a chilled bowl, beat whipping cream and powdered sugar with mixer on high speed until soft peaks form. Cut cooled dessert into squares. Serve with whipped cream.

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Honey Blondies

Honey Blondies

1 stick unsalted butter, plus more for pan

1-1/4 c. all purpose flour, plus more for pan

1/3 c. honey

3/4 c. packed brown sugar

1 large egg, lightly beaten

2 tsp. pure vanilla extract

1 tsp. salt

4 oz. milk chocolate, cut into chunks

Preheat oven to 350°F. Butter an 8 inch square baking pan. Line with parchment paper, leaving an overhang on 2 sides, then butter parchment and flour pan, tapping out excess. Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl. Stir in egg and vanilla, then add flour and salt; stir until just combined. Let cool for about 30 minutes. Stir in chocolate chunks; spread batter evenly in prepared pan. Bake until browned on edges and set, about 28 minutes. Let cool completely in pan set on a wire rack, then lift blondies out of pan using overhang. Remove parchment and cut into squares.

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Honey Peanut Butter Cookies

Honey Peanut Butter Cookies

1/2 c. margarine or butter

1 c. creamy peanut butter

1 c. honey

2 large eggs, lightly beaten

2 tsp. pure vanilla extract

3 c. all purpose flour

1 c. white sugar, divided

1/2 c. brown sugar

1-1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, beat margarine, peanut butter and honey on medium speed for about 3 minutes or until well combined and fluffy. Mix in eggs and vanilla. In a large bowl, whisk together flour, 1/2 c. white sugar, brown sugar, baking soda, baking powder and salt. Gradually add dry ingredients into the peanut butter mixture, and mix on low speed until combined.

Use a medium cookie scoop, about 2 Tbsp. size, to form dough into balls. Dip in remaining 1/2 c. white sugar, and place on prepared baking sheet. Using fork tines, press a crisscross pattern into the cookie tops. Bake in preheated oven for 10 - 12 minutes. Leave cookies on baking sheets for about 5 minutes before removing to a wire rack to cool completely.

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Honey and Oats Bars

Honey & Oats Bars

2-1/2 c. old fashioned oats

1/4 tsp. baking soda

1/4 tsp. salt

1/4 c. coconut oil

1/4 c. honey

1/4 c. sugar

1 tsp. vanilla

Heat oven to 350°F. Line an 8 inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides. Place 2 cups of the oats in a large bowl. Add remaining 1/2 c. oats to a food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to oats; stir. In microwavable owl, microwave coconut oil uncovered on high just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly. Bake for 20 minutes. Oats should be golden and smell of honey. Cool on rack for 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will get firm as they cool.

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Honey Granola With Fruit, Seeds & Nuts

Honey Granola With Fruit, Seeds and Nuts

1 c. honey

1/3 c. canola or safflower oil

1/8 tsp. salt

4 c. old fashioned rolled oats

1 c. unsalted pumpkin seeds

1/2 c. slivered almonds

2 tsp. sesame seeds

1 c. dried sweetened cranberries

1 c. golden raisins

Put one oven rack in middle position and another just below it. Heat oven to 300°F. Lightly oil 2 rimmed baking sheets. Combine honey, oil, and salt in a small saucepan. Set over medium heat and stir until hot and well blended, about 2 minutes. Mix oats, pumpkin seeds, almonds, sunflower seeds, and sesame seeds in a large bowl. Stir honey mixture again. Drizzle over oat mixture while stirring. Continue stirring until oats are thoroughly coated. Spread mixture on prepared baking sheets. Bake for 15 minutes. Stir. Rotate pans top to bottom and front to back. Continue baking, stirring every 5 minutes, until golden brown, 10 - 18 more minutes. Watch closely to avoid burning. Cool and stir in the cranberries and raisins. Transfer to airtight storage containers.

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From all of us here at Lappe's Bee Supply and Honey Farm LLC,

Happy Beekeeping from Lappe's Bee Supply!

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