Recipes

Bee Sweet Banana Bread

Fall Creek Farms Honey BeeMakes 1 loaf

  • 1/2 cup honey
  • 1/3 cup butter or margarine
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 cup mashed ripe banana
  • 1/2 cup chopped walnuts

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition, Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.

Easy Honey Muffins

Makes 12 muffins

  • 1/2 cup milk
  • 1/4 cup honey
  • 1 egg, beaten
  • 2-1/2 cups buttermilk baking mix

Combine milk, honey and egg; mix well. Add baking mix and stir only until moistened. Portion into greased muffin tins. Bake at 400°F for 18 to 20 minutes or until wooden pick inserted near center comes out clean. Variation: Cinnamon Apple Muffins: Add 2 cups pared, chopped apples and 1 teaspoon ground cinnamon to basic recipe. Bake about 5 minutes longer than basic recipe.

Honey Bee Cupcakes

Fall Creek Farms HoneyMakes 2 dozen cupcakes

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1-1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 1 vanilla bean, split and scraped
  • 1 Tablespoon vanilla extract
  • 6 eggs, room temperature
  • 1 cup buttermilk
  • Burnt Honey Buttercream, (recipe below)

Heat oven to 325°F. Line muffin pans with 24 paper cupcake liners. Sift together flour, baking powder and baking soda; add salt. Combine butter, sugar, vanilla bean (seeds only) and vanilla extract in the bowl of an electric mixer. Beat on medium high speed with paddle attachment for about 3 minutes.

Reduce speed to low and add eggs, one at a time, making sure each egg is completely mixed in before adding the next. Add flour mixture on low speed in 3 additions, alternating with buttermilk in 3 additions. Spoon batter into prepared muffin pans. Bake about 15 minutes or until a toothpick inserted into cupcakes comes out clean. Allow cupcakes to cool completely; frost with Burnt Honey Buttercream.

Burnt Honey Buttercream

Makes enough to frost 12 cupcakes

  • 1/3 cup Tupelo or Wildflower honey
  • 1/3 cup water
  • 8 egg yolks
  • 1 cup granulated sugar
  • 1 lb. unsalted butter, softened

In a saucepan, bring honey to a boil; reduce heat and simmer until honey begins to smoke slightly. Immediately remove from heat; slowly add 2 tablespoons water. In the bowl of an electric mixer with whisk attachment, whisk egg yolks for 3 to 4 minutes. Add sugar and remaining water to honey mixture and cook over high heat until temperature reaches 240°F on a candy thermometer (soft ball stage). Whisking constantly, slowly drizzle honey mixture down the side of the bowl into egg yolks. Continue to whisk at a medium speed for about 5 minutes or until mixture is thick and cool. Whisk in butter, 2 tablespoons at a time, until incorporated.

Serving Suggestion: Frosting for Honey Bee Cupcakes, see recipe