MTN Honey - Best Honey in the World
honey recipes
You may want to consider using honey in your recipes instead of sugar. Because of honey’s high fructose content, it has a higher sweetening power than sugar. You can use less honey than sugar to achieve the desired sweetness.
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When baking with honey, remember the following:
  • Reduce any liquid called for by 1/4 cup for each cup of honey used.
  • Add 1/2 teaspoon baking soda for each cup of honey used.
  • Reduce oven temperature by 25°F to prevent over-browning.
  • A cup of honey weighs 12 ounces.
When storing honey …
Honey should always be stored at room temperature and out of sunlight. The countertop or a pantry shelf is ideal. Never refrigerate honey because refrigeration will speed up crystallization. All pure honey granulates,, some in a week or so and some not for several years. To liquefy, place the container in very hot water (but not boiling) and let stand until completely liquefied.
Honey Banana Bread
4 Cups Flour 1 Cup Oil
4 tsp. Baking powder 1 Cup Honey
1 tsp. Salt 2 Eggs, slightly beaten
¾ Cup Walnuts 6 TBS. Buttermilk
2 Cups Mashed Bananas  
Combine all ingredients and bake in a greased loaf pan at 350 F. for 1 hour and 10 minutes. Yields 2 loaves.
phHoney Banana Bread
Honey Butter

½ Cup butter or margarine (softened, room temperature)
¼ Cup Honey

Combine honey and butter, mix well. Serve with biscuits, bread muffins or scones. Makes ¾ cup. Keep refrigerated.

Honey Butter

Honey Mustard Dressing
¾ Cup Mayonnaise 1 Tbs. Prepared Mustard
1/3 Cup Vegetable Oil 1 tsp. Pepper
¼ Cup Honey ½ tsp. Minced Onion Flakes
¼ Cup Lemon Juice 1 tsp. Minced Parsley
Mix together all ingredients in small bowl until smooth and creamy. Cover and refrigerate until ready to serve.
Honey Mustard Dressing
Honey Shortbread
1 Cup Butter 2 ½ Cups All-Purpose Flour
1/3 Cup Honey ¾ Cup Chopped Pecans
1 tsp. Vanilla  

Beat butter, honey and vanilla in large bowl with electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead in remaining flour by hand. Work in nuts. Pat dough into shortbread mold or ungreased 9-inch cast iron skillet. Score surface with knife so it can be divided into 24 wedges, prick deeply with fork into score marks.

Bake in preheated 300F oven 35 to 40 minutes. Cool in pan on wire rack 10 minutes. Remove from pan. Cut into wedges while warm. Makes 2 dozen.

Honey Shortbread
Hot Honey Cider

1 gallon fresh apple cider
1 cup honey
½ cup orange juice
Juice of ½ lemon
6-7 cinnamon sticks
1 tablespoon cloves
½ teaspoon allspice
1 cup dark rum (optional)

Put top 7 ingredients into a 2 gallon pot. Let simmer on med. low heat for 1 hour. Slice apple and orange into 6 slices each and add to pot. Do not remove core of apple or orange pealing. Add rum. Serve hot. By: Barbara Maciariello

Hot Honey Cider
Honeycomb Almond Stickies

1 – 4” x 4” Comb Honey
1 Cup Chopped Almonds
2 Cups Chocolate for dipping

Take a 4" x 4" cut of comb Honey and cut into 1/2 to 1 - inch squares. Place on waxed paper. Use a sharp knife, dipping in very hot water for each cut to make cuts easier. Place honey in freezer for about one hour. Melt chocolate. Roll each piece of honeycomb in chopped almonds and dip into melted chocolate. Keep chilled and wrap individually in waxed paper.

Cold Blueberry & Honey Soup

4 full cups of fresh blueberries
1 ½ cup water
¼ teaspoon cinnamon
¼ cup light honey
1 tsp. fresh ginger juice
2 tbs. corn starch
½ cup half & half
Plain Greek yogurt

Combine blueberries, water, cinnamon, honey and ginger in large saucepan. Bring to a slow boil- stirring occasionally. Reduce the heat and simmer for about 2 minutes. Most of the blueberries should have burst. Let cool for ½ hour, and puree the blueberry mixture in a blender until smooth. This may take several batches. Pour the puree blueberries through a fine sieve, straining our any solids. Return to a sauce pan and using a whisk, add cornstarch and milk. Bring the soup to a boil, stirring constantly. Let cool for several minutes and then chill until cold (at least 5 hours). Serve with ½ tbs. of yogurt in each serving. The soup will keep in refrigerator for several days.

Honey & Apple Cider Vinegar Beverage

8 oz. Water, warm enough to melt Honey
1-2 tsp. Honey
1-2 tsp. Apple Cider Vinegar (organic cider, recommended)

Mix honey and vinegar and drink each night before going to bed. Adjust the amount of honey and vinegar for comfort and taste. Holistic remedy for the following: 
  • Reacts with Uric Acid in bones to give Pain Relief
  • Circulation
  • Relaxes Nervous System
  • Promotes Deep Sleep
  • Relieves Arthritis
  • Relieves Stress
  • Prevents Insomnia
Honey & Apple Cider Vinegar Beverage