Do you have a favorite recipe or use for Ohio Honey?  Submit your idea.
There's something SWEET in your future if your idea is chosen! Email:

Honey is very versatile and healthy and tasty and ... shall I go on? To begin with - here is a general formulation which will exchange sugar for honey in recipes.

Baked goods made with honey have a rich, moist quality and do not get stale quickly. To substitute honey for sugar in a favorite recipe, remember these changes:

*Use about 3/4 cup honey in place of every cup of sugar.

*Reduce the liquid in the recipe by 1/4 cup for every 3/4 of honey you use. If there is no liquid to reduce, add 2 tablespoons of flour for each cup of honey used in the recipe.

*Add 1/2 teaspoon of baking soda for every cup of honey.

*Lower the oven temperature by about 25 degrees to prevent excessive browning in a honey-rich recipe.

Here is a new one for you!

Janice M. posted this recipe from Joy the Baker
she says... "This seriously has an amazing flavor and I have made it quite a few times.
Very filling (edamame is the reason, I'm sure)"

serves 4 large or 6 small servings

1 16 oz bag frozen shelled edamame (approx.)
1 clove garlic, minced
1 teas fresh ginger grated
2 teas Ohio Honey Company raw honey
scant 1/4 c. seasoned rice vinegar
3 Tbls olive oil
juice of 1 lime
pinch of salt and cracked pepper
1/2 c. sliced green onion
3 Tbls chopped fresh parsley
5 to 8 radishes, sliced
1 ripe avocado, sliced
sesame seeds

Boil edamame according to directions. Drain and cool.
whisk vinegar,oil, garlic, ginger, lime, honey, salt and pepper

Combine edamame, onion, parsley, radishes, and sesame seeds. Toss w/dressing.
delicious alone or on top of greens.

Honey Cough Syrup - Courtesy of the National Honey Board


Zest of 2 lemons = 1 ½ tablespoons
¼ cup peeled, sliced ginger or ½ teaspoon ground ginger
1 cup water
1 cup honey
1/2 cup lemon juice


In a small saucepan, add lemon zest, sliced ginger and 1 cup of water. Bring mixture to a boil, simmer for 5 minutes and then strain into a heat-proof measuring cup.  Rinse the saucepan out and pour in 1 cup of honey. On low heat, warm the honey, but do not allow it to boil. Add the strained lemon/ginger water and the lemon juice. Stir the mixture until it forms a thick syrup. Pour into a clean jar and seal with a lid.

Note: This can be refrigerated for up to 2 months.
• For children* ages, 1 to 5, use ½ -1 teaspoon every 2 hours
• For children* ages, 5 to 12, use 1-2 teaspoon every 2 hours
• For children* 12 and older and adults use 1 to 2 tablespoons every 4 hours

HONEY GRANOLA – Makes 7 cups
Submitted by Sandy P. of Cleveland
Sandy picked up her pound of honey today at the Shaker Square Farmer’s Market.  You can win too, submit your recipe and see if it is picked! Email your recipe to:

3 cups rolled oats
1 cup dried unsweetened  coconut chips
1 cup pecans or walnuts, quartered
½ cup Ohio Honey Company dark honey
½ cup extra virgin olive oil
½ cup packed light brown sugar
¼ cup sesame seeds
1 teaspoon coarse salt
¼ teaspoon cinnamon
1 cup golden raisins
Mini Nestlé chocolate chips (as much as you like)

Prepare:  Preheat oven to 275°
Mix together oats, coconut, nuts, honey, oil, sugar, sesame seeds, salt and cinnamon.
Spread granola in an even layer on a rimmed baking sheet.  Bake, stirring every 10 minutes for 40 minutes.  Add raisins and bake about 10 minutes more until granola is toasted.  Let cool completely and then add add the mini Nestlé dark chocolate chips.

HONEY GRANOLA can be stored at room temperature for up to two weeks (if it lasts that long).
Sandy P., Cleveland

Are you wondering what else to do with honey?  You can make a pecan-honey butter that is great on waffles, toast and pancakes. Honey is great for grilling, too.  The next time you need a new and tasty treat to grill with, make a honey-mustard barbecue sauce. 2

Irish Oatmeal Pancakes  shamrock
Yield: about 14-16 4 inch cakes.
Pancakes made from oatmeal? Yes, if you're Irish, and why not. These are delicious Remember that you should not over-mix pancakes - lumps don't matter..
1 cup quick-cooking oatmeal
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons dark brown sugar
1 ½ cups milk
2 tablespoons unsalted butter, melted and cooled.

In large bowl, mix together oatmeal, flour, baking soda, and salt.
In separate bowl, combine sugar, milk and butter. When well mixed, add to dry ingredients. Stir lightly, just to combine.
Heat oiled griddle or frying pan until very hot. You can test its heat by sprinkling a few drops of water in pan. If drops sizzle, pan is ready.
Pour batter onto griddle using a small measuring cup. When bubbles appear on the top of the batter, lift cake to see if it is brown on bottom. When brown, flip over and cook on second side.  Serve immediately.
Don’t forget to pour on O’hio Honey!


Click to go to: 






Contact us