Welcome to our Honey Recipe Page!
If you have a favorite recipe you share friends which uses honey, please email it to us so we can share it with ours!  Email recipes to sales@tremblayapiaries.com

Oatmeal Cookies with Russian Olive Honey - Sandy
This is a very health-progressive recipe I found on a canister of scottish oats, and modified the fat and seasonings slightly.  The flavor and texture is perfect. It competes with the best sugar and butter varieties I've tasted in NYC, and is truly, as they say, "good for you":

2 1/2 cup (Old Wessex) Scottish style Oats
1 1/2 cup whole wheat flour
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp baking soda
1 cup honey
3/4 cup canola oil
1 tsp vanilla extract
1 large egg
1/2 cup roughly chopped walnuts
1/4 cup chopped dates or whole raisins

- Heat oven to 375 degrees F
- Lightly coat cookie sheet with canola or vegetable oil
- Combine dry ingredients (except the nuts and fruit), mix well
- Mix honey, oil, vanilla with a whisk.  Add egg to wet mix.
- Blend dry and wet ingredients together.
- Add walnuts and raisins (It's easier to see if the proportion is to your
- liking if you add them at this point.)
- Place rounded tablespoons on oiled cookie sheet.
- Bake approx 8-12 minutes

Try to wait at least 4 minutes before you eat them all.  Don't burn your tongue. Save some for your friends.

Smokey Chipotle Honey Sauce - American Beekeeping Federation
- 1 cannned chipotle pepper in adobo sauce, sliced
- 1/3 C HONEY
- 2T Mayonnaise
- 2T Ketchup
- 1T Yellow or Brown  Spicy Mustard

Mix all ingredients together. Makes four servings. Great on hamburgers and chicken

Vegetable Salad with HONEY Dressing - American Beekeeping Federation
- 1 Head Broccoli
- 1/2 Large Head Cauliflower
- 1 lb Carrots
- 1/2 C Mayonnaise
- 1/2 C Lemon Juice or Apple Cider Vinegar
- 1/3 C HONEY
- 1/4 t Prepared Mustard
- 1/8 t Tarragon
- 1 Clove Garlic, minced
- Salt and Pepper to taste

Cut vegees into bite sized pieces. Mix remaining ingredients together in blender or jar. Pour over prepared vegetables. Marinade for 24 hours in fridge. Drain off excess marinade and reserve. Serve as salad.