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Lehigh Valley Beekeepers Association

.................."Helping Beekeepers in the Lehigh Valley since 1921"................
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Cooking with Honey Hints

Honey Cherry

Granola Bars


- Makes 12 to 16 bars -






  • 1/3 cup pure Honey

  • 1/4 cup butter, melted

  • 3 egg whites

  • 1 teaspoon cinnamon

  • 1/2 tsp. almond flavoring

  • 3 cups low-fat granola

  • 1/2 cup almonds, coarsely chopped

  • 3/4 cup dried cherries




  Preheat oven to 350 degrees F. Whisk together Honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into 9-inch, nonstick (or well creased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars. 




- Makes 1 Gift -







  • 1 cup Honey

  • 3/4 cup fresh rosemary leaves





    Place Honey in a double boiler with water in bottom. Squeeze rosemary leaves to release flavor and place in honey. Bring water to a boil, and bring honey to 185 F and hold at that temp. for 10 minutes. Remove from heat and let stand 10 mins. Strain while still warm. Place in sterilized jars and cap.

Tropical Bloom



- Makes 4 servings -






  • 1-1/2 cups low-fat milk

  • 2 medium ripe bananas, peeled

  • 1 cup plain yogurt

  • 1/4 cup Honey

  • 1 teaspoon vanilla

  • 1/2 tsp. ground cinnamon

  • ground nutmeg

  • 5 ice cubes




  Combine milk, bananas, yogurt, Honey, vanilla, cinnamon and nutmeg in blender; process until thick and creamy. Add ice cubes, one at a time, and blend until smooth.


  “Cooking with Honey”

  • When baking with honey (if you are using a recipe that calls for sugar and you are replacing it with honey) lower the temperature by 25°F., and add ½ tsp. of baking soda for each cup of honey used.


  • If you are altering a recipe (substituting honey for sugar) reduce all liquids by ¼ cup for each cup of honey used in the recipe.

    For greater success it is recommended you use a recipe already established with honey as a sweetener.

    For an endless list of tried and true recipes go to the National Honey Board website at:

Some Facts about 'Honey'

  • The color & flavor of honeys differ, depending on the blossoms visited by the honey bees.


  • There are more than 300 unique types of honey in the the U.S.A. alone, each one from a different floral source. As a general rule, light-colored honey is milder, and dark-colored honey is  more flavorful.


  • Since Honey is anti-bacterial & anti-microbial, it is self-preservative and needs no refrigeration. Honey should be stored at room temperature, as cool temperatures tend to hasten crystallization.


  • Honey is a super-saturated solution, it is unstable as a liquid and tends to crystallize to a semi-solid form. If or when this happens do not think your honey is spoiled. Honey does NOT SPOIL! To bring your honey back to a liquid state just gently warm it by placing the container in a saucepan of hot water.   


  • Honey is healthy for you! It contains vitamins, minerals, Amino acids & Antioxidants, but no sodium, cholesterol, or fat!


  • Honey has more sweetening power than sugar (so you can use less) and only 60 calories per Tablespoon.