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Honey Pumpkin Pie

Honey Pumpkin Pie (makes 8 servings)

A new and delicious spin on the traditional pumpkin pie and mouth-watering, homemade whipped cream.

  • 3 eggs
  • 1 pastry for single 9-inch pie crust
  • 3/4 cup honey
  • 1 can (15 oz.) canned pumpkin
  • 1 cup evaporated milk
  • 2 Tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.

Prep Time: 5 minutes

Bake Time: 40 minutes

Tip: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 cup vanilla. Carefully spread over pie, cut and serve.

Nutrition: 284 Calories * 9 g Fat Total * 7 g Protein * 82 mg Cholesterol * 46 g Carbohydrates * 209 mg Sodium * 2 g Dietary Fiber * 27% Calories from Fat *

Honey Whipped Cream (makes 2 cups)

  • 1 cup whipping cream
  • 3 Tablespoons honey
  • 1 teaspoon vanilla

Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.

Serving Size: per Tablespoon

Nutrition: 34 Calories * 2.8 g Fat Total * 0.2 g Protein * 10 mg Cholesterol * 1/8 g Carbohydrates * 3 mg Sodium * 0 g Dietary Fiber * 74% Calories from Fat *




Honey-Almond Crunch - (Yields 3 cups of crunch)

This recipe, featuring clover honey, sliced almonds, and corn flakes, is fun for kids to cook and snack on.  The recipe yields enough for 6-8 small hands.


honey & almonds

1 cup sliced almonds, lightly toasted

1/4 cup honey

1 tablespoon unsalted butter

2-1/2 cups corn flakes


Combine almonds, honey, butter, and salt in a 10-inch sauté pan over medium heat.  Stirring constantly, cook until almonds and honey begin to take on an amber color. Remove from heat and stir in corn flakes. Pour out onto a parchment lined baking sheet and allow to cool for approximately 5-10 minutes.  Store in an air-tight container for up to 3-4 days.


English Muffin/Toast: Spread the almond butter on top of the toast or English muffin then sprinkle Honey-Almond Crunch on top.

Sandwich: Spread the almond butter on the bread, add sliced bananas and sprinkle with Honey-Almond Crunch.

Vegetable Snack: Stuff 2 tablespoons of almond butter into celery sticks and top with Honey-Almond Crunch. Makes a great kids snack and carrots can be substituted or used in addition to the celery.


Rose Oil & Honey Facial Mask

Makes 2 fluid ounceshoney & roses

2 Tablespoons honey

2 Tablespoons sweet almond oil

5 drops essential oil of rose

1 drop vitamin E oil

Mix honey, sweet almond oil and essential oil of rose. Massage onto clean face and neck with fingertips. Relax for 15 minutes, then rinse off with lukewarm water. Gently pat dry to reveal a fresh, soft complexion.

Tip: Rejuvenate and replenish your skin. Sweet almond oil, which is light and easily absorbed, softens and nourishes skin. Honey as natural humectant, moisturizes, leaving even tired skin incredibly smooth.







Honey & Ginger Marinated Flank Steak

Honey & Ginger Marinated Flank Steak

Makes 4 servings

  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 2 Tablespoons balsamic vinegar
  • 1-1/2 teaspoons garlic powder, or 1 clove garlic, minced
  • 2 Tablespoons fresh grated ginger
  • 1/2 cup canola oil
  • 2 lbs. flank steak

Combine soy sauce, honey, vinegar, garlic powder, ginger and oil in a container with a tight lid. Shake to mix well. Make light diagonal slashes on each side of the flank steak in a diamond pattern. Place meat in a small pan and pour marinade over it. Cover and place in the refrigerator for at least 4 hours. Prepare the grill for cooking on medium-high heat. Cook the steak about 6 to 8 minutes on each side, remove from grill and let steak rest for 5 minutes.


Serving Suggestion: Slice thinly on the diagonal and serve with Sweet Horseradish Sauce.

Sweet Horseradish Sauce

Makes 4 servings

  • 1/4 cup honey
  • 1/4 cup mayonnaise
  • 1/2 cup whipped cream
  • 3 Tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 teaspoon balsamic vinegar

In small bowl, mix honey and mayonnaise until smooth, fold in whipped cream. Stir in horseradish, mustard, salt and vinegar. Mix well. Store in refrigerator until ready to use.



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