Ingredients
□ 1¾ cups all-purpose flour
□ ½ cup whole wheat or graham flour
□ 1 tsp baking powder
□ ¼ tsp baking soda
□ ¼ tsp salt
□ ¼ cup (½ stick) butter or margarine, melted
□ ⅓ cup honey
□ 1 tsp vanilla extract
□ 1 egg yolk, lightly beaten
□ ¼ cup nonfat milk
□ 1 (8 oz) package Neufchatel or reduced-fat cream cheese
□ ¼ cup honey
□ 3 cups assorted sliced or whole fresh fruits
□ Toasted coconut or granola
□ Optional honey or chocolate syrup

Crust Directions
Step 1
Preheat oven to 375°F.

Step 2
In a large bowl, combine flours, baking powder, baking soda and salt. Mix well.

Step 3
In a small bowl, mix together melted butter, honey and vanilla. Stir into the flour mixture.

Step 4
Stir in egg yolk and milk.

Step 5
Form into a ball with hands.

Step 6
Place on a lightly greased pizza pan or baking sheet.

Step 7
With floured hands, press dough to form a 12-inch circle.

Step 8
Bake at 375°F for 12 to 15 minutes or until golden brown.

Step 9
Remove from pan. Cool on wire rack.

Topping Directions
In a small bowl, combine Neufchatel cheese and honey. Mix until well blended.

Serving Directions
Step 1
Spread topping onto crust to within ½ inch of edge.

Step 2
Arrange fruit over top.

Step 3
Sprinkle with toasted coconut and drizzle with honey, if desired.

Marinade Ingredients
□ ½ cup honey
□ ½ cup olive oil
□ ⅓ cup soy sauce
□ ⅓ cup lemon juice
□ ¼ cup Worcester sauce
□ ½ tsp salt
□ ½ tsp pepper

Meat Ingredients
□ 2½ to 3 pounds thinly cut beef strips

Seasoning Ingredients
□ ¼ cup of your favorite dry rub seasoning (Holy Voodoo Meat Church was the seasoning I used)
Note: Adjust the amount of seasoning to your preference

Directions
Step 1
Mix the marinade ingredients together in a small bowl.

Step 2
Separate the meat strips and place in a large bowl.

Step 3
Mix the marinade with the beef strips. Cover and
refrigerated for 3 to 24 hours.

Step 4
Take the meat strips out of marinade, separate and lay on a large tray.

Step 5
Sprinkle the seasoning on one side, turn the pieces over and sprinkle seasoning on the other side.

Step 6
Elevate the grates on your smoker grill approximately 1 inch. (I use other extra grates to get the elevation so the meat is not on the actual grill grates.)

Step 7
Place meat on the grates and cook on low for 2½ to 3 hours. Turn halfway through.

Enjoy this great snack with your friends and family over the holidays!

Ingredients
□ 2½ cups self-rising cornmeal
□ ½ tsp salt
□ ¼ cup vegetable oil
□ ½ cup creamed corn
□ 1⅓ cup buttermilk
□ ¼ cup honey
□ 1 egg
□ 1 tbsp vegetable oil (for skillet)
□ Honey and Butter for serving

Zankopedia, CC BY-SA 3.0, via Wikimedia Commons

Directions
Step 1
Preheat oven to 450°F.

Step 2
Swirl the 1 tbsp vegetable oil in a cast iron skillet. Place in the over to heat. Watch that it doesn’t start to smoke!

Step 3
Mix the cornmeal and salt in a large bowl.

Step 4
In a second bowl, combine the vegetable oil, creamed corn, buttermilk, honey and egg.

Step 5
Stir the wet ingredients with the dry until just combined. Batter will be lumpy, don’t over mix!

Step 6
Open the oven and drop a tsp of batter into the hot skillet to make sure it is heated enough to sizzle.

Step 7
Once heated enough, carefully pour the batter into the skillet.

Step 8
Bake for 20-25 minutes until set and golden brown.

Step 9
Cut into slices and serve with additional honey and butter.

Tip
Add 4 pieces of chopped bacon to the batter for a special treat!

Cookie Ingredients
□ 2½ cups + 4 tablespoons all-purpose flour
□ ⅔ cup corn starch
□ 1 teaspoon salt
□ ½ cup + 2 tablespoons brown sugar
□ 2 teaspoon cinnamon
□ 1 cup cold butter (cut into small pieces)
□ 2 large eggs
□ 4 tablespoons honey
□ 2 tablespoons milk

Cookie Directions
Step 1
In a large bowl combine flour, corn starch, baking powder, salt, brown sugar and cinnamon. Mix well.

Step 2
Add the pieces of butter and combine until mixed into course combs.

Step 3
Add honey, eggs and milk. Mix with spoon until you can knead with your hands.

Step 4
Once you can form a smooth ball of dough, wrap in plastic wrap. Refrigerate 3 hours.

Step 5
Pre-heat over to 350°F. Line cookie sheets with parchment paper.

Step 6
On a floured, flat surface, roll dough into ¼-inch thickness and but cookies out with cookie cutter(s). I made on in the shape of a bee frame!

Step 7
Place on cookie sheets and back for 10 minutes.

Step 8
Let cool completely then frost.

Icing Ingredients
□ 3 to 3½ cups powdered sugar depending on whether or not you add food coloring
□ 2 teaspoon vanilla
□ 4 tablespoons melted butter
□ 1 teaspoon honey
□ 3 to 5 tablespoons milk
□ Optional: for the color of honey use 9 drops yellow food coloring, 1 drop red food coloring and 1 drop blue food coloring

Icing Directions
Step 1
Combine powdered sugar, vanilla, butter, honey and milk until smooth.

Step 2
Then add food coloring. Gel food coloring works best.

Step 3
Ice cookies then immediately lay out on wax paper or parchment paper to let icing set.

Step 4
Layer cookies between parchment paper in air tight container for storage.

Step 5
Keep refrigerated and enjoy!

Ingredients
□ 4 cups chopped broccoli
□ ¼ cup honey
□ 1 tbsp olive oil (tuscan herb was used this time)
□ ½ tsp pepper
□ ½ tsp salt

Directions
Step 1
Place chopped broccoli in a large bowl.

Step 2
Sprinkle honey, olive oil, salt and pepper over top. Stir.

Step 3
Cook broccoli in the microwave for four to five minutes, until desired tenderness.

Note
This a great addition to pork chops with hot honey drizzled on top.

Enjoy this easy, delicious dinner!

Ingredients
□ 1 zucchini
□ A small tub of grape tomatoes
□ 1 garlic clove
□ 1 lemon
□ 4oz of ricotta cheese
□ 2 flatbreads (I use the Storefire Naan 2-pack. I have found it holds its structure better than a pure flatbread.)
□ Parsley for garnish (fresh or the dried flakes)
□ Chili flakes (I use red pepper flakes)
□ Honey
□ Olive oil
□ Salt
□ Pepper

Directions
This recipe makes 2 servings.

Step 1
Place a lightly oiled baking sheet on the top rack and preheat the oven to 450 degrees.

Step 2
Trim and halve zucchini lengthwise. Thinly slice crosswise into half-moons.

Step 3
Halve tomatoes.

Step 4
Peel and mince or grate garlic. I will normally use a garlic press just to save some time – if you choose that, it will come in a later step.

Step 5
Zest and halve lemon. Quarter one of the halves.

Step 6
Heat a drizzle of olive oil in a large pan over medium-high heat.

Step 7
Add zucchini to hot pan with some salt and pepper and cook, stirring, until lightly browned and softened. It should take around 5-6 minutes.

Step 8
In a small bowl, combine tomatoes, garlic (this is the time to use the garlic press, if desired!), and a drizzle of olive oil. Season with salt and pepper.

Step 9
In a second small bowl, combine ricotta, half of the lemon zest, ½ teaspoon olive oil, salt, pepper, and lemon juice. I use half the lemon in a lemon squeezer.

Step 10
Once the oven is finished preheating and the prior steps have been completed, remove the baking sheet. Carefully place flatbreads on the prepared sheet.

Step 11
Evenly spread flatbreads with the lemon ricotta mix.

Step 12
Top with zucchini and tomatoes. Try to get the tomatoes with the cut sides up.

Step 13
Bake on the top rack until flatbreads are golden brown, about 10-12 minutes.

Step 14
If you’re using fresh parsley, pick the leaves from stems and roughly chop the leaves.

Step 15
Once flatbreads are done, garnish with honey, parsley, remaining lemon zest and chili flakes (to taste). Serve with remaining lemon wedges on the side.

Ingredients
□ ½ cup butter (softened)
□ ⅔ cup honey
□ 2 eggs
□ 1 tablespoon lemon juice
□ ¼ teaspoon salt
□ Zest from half a lemon
□ ¾ cup flour
□ ¾ cup raspberries (or mixed berry blend,
which is what I used)

Glaze Ingredients
□ ¾ to 1 cup powdered sugar
□ 1 teaspoon raspberry jam
□ 1 tablespoon lemon juice

Directions
Step 1
Preheat oven to 350°F.

Step 2
Prepare an 8×8 square pan by spraying it with non-stick spray (or lining it with parchment paper).

Step 3
In a large bowl, combine butter, eggs, honey, lemon juice, salt and zest. Mix by hand or hand mixer.

Step 4
Add flour and mix until just combined.

Step 5
Add fresh raspberries (or mixed berries) and stir in by hand.

Step 6
Pour into prepared pan and spread into an even layer.

Step 7
Bake for around 25 minutes or until edges are brown and the middle is set. Do not over bake! You want the texture to be like a brownie.

Step 8
Let it cool.

Step 9
While the bars are cooling, combine the glaze ingredients and whisk together.

Step 10
Pour it over the cooled bars and spread out into an even layer on the top. Let the glaze set for at least 20 minutes.

Step 11
Cut into squares and serve.

Store at room temperature or in the refrigerator in an air tight container. Enjoy!

Ingredients
□ 2 cups (400g) active and bubbly natural yeast starter
□ 2½ cups (580g) warm water
□ ¾ cup (255g) honey
□ 1 egg, beaten
□ 1 tbsp (20g) salt
□ ⅓ cup (68g) avocado or coconut oil
□ 8-11 cups flour (unbleached all-purpose, bread flour or whole wheat flour is suggested)

Directions
Step 1
In a mixer or large bowl, combine the natural yeast, water, honey, salt, egg and oil.

Step 2
Add the flour, one cup at a time, mixing and kneading as it is added.

Step 3
Be careful not to add too much flour. When the dough starts to pull away from the bowl and there are places the flour is not mixed entirely, let the dough rest for 10-20 minutes.

Step 4
After the rest, continue to add flour. If you are using a Bosch mixer, the dough will become lopsided – at that point, you know you’ve added enough flour. You want the dough to be tacky, not sticky.

Step 5
Knead the dough for 10 minutes.

Step 6
Cover the dough with a clean dish towel or with the lid to the mixer. Allow to rise until doubled in size (approximately six hours). You can also let it rise longer if you’re wanting a more fermented taste or to reduce the gluten. I often let it rise overnight for 10 hours or so on the countertop. To speed up the rise, put it in the oven (off) with the oven light on.

Step 7
When the dough has doubled in size, empty onto a lightly oiled surface and divide into three to four equal portions. With practice, you will learn what quantity of dough works best for the size of your bread loaf pans. Form the dough into loaves and put each loaf into a greased or parchment lined bread pan.

Step 8
Cover again and let loaves rise until doubled. Anywhere from three to five hours.

Step 9
Once doubled, bake at 400 degrees for 28 minutes, or until the internal temperature reaches 180 degrees.

Step 10
When the loaves come out of the oven, immediately remove the loaves from the pans and set on a cooling rack to prevent condensation. Add butter to the tops if desired.

Step 11
Let bread cool before slicing.

Step 12
Enjoy!

Ingredients
□ ⅔ cup nonfat, plain Greek yogurt
□ 1 tablespoon cocoa powder
□ 1 teaspoon honey
□ ¼ cup fresh raspberries or strawberries
□ 2 tablespoons dark chocolate chips, melted
□ 2 tablespoons spray whipped cream topping (optional)

Directions
Step 1
Stir the Greek yogurt, cocoa powder and honey in a bowl.

Step 2
Add the fresh berries of choice.

Step 3
Place the chocolate chips in a bowl and heat in the microwave for 30 seconds at a time until melted and smooth; stirring in between.

Step 4
Drizzle the chocolate over the raspberries.

Optional Step 5
Top with whipped cream if desired.

Ingredients
□ ¼ cup butter
□ ¾ cup honey
□ 1 egg
□ 1 tsp vanilla extract
□ ½ cup flour
□ 1 tsp baking powder
□ ½ tsp salt
□ 4 tbsp cocoa powder
□ ½ cup chopped nuts (optional)
□ ½ cup chocolate chips (optional)

Directions
Makes 6-8 servings
Cook time: 20-30 minutes

Step 1
Preheat oven to 325°F

Step 2
In a medium bowl, cream together butter and honey. Warm butter works better.

Step 3
Beat in egg and vanilla extract.

Step 4
Stir in flour, baking powder, cocoa powder and salt.

Step 5
Stir in nuts and chocolate chips, if using.

Step 6
Grease a 9×9” baking pan.

Step 7
Pour batter into the greased pan, then even it out smoothly.

Step 8
Bake at 325°F for 20 minutes.

Step 9
Check consistency. If the edges aren’t crispy, bake for another 5-10 minutes until crispy.
Enjoy with ice cream or by themselves!

Ingredients
□ ½ cup butter (1 stick), softened
□ ½ cup honey
□ 2 tablespoons sugar
□ 1 cup sliced almonds

Directions
Step 1
Line an 8×8” pan with aluminum foil or parchment paper, leaving 2” extensions on two sides for easy removal.

Step 2
Coat the foil (if using) with butter. Set aside.

Step 3
Add butter, sugar and honey to a saucepan.

Step 4
Heat over medium-high heat, stirring constantly.

Step 5
Continue cooking and stirring until the mixture is golden brown.

Step 6
Add sliced almonds (you can use whole or smash up your own as well) and pour into buttered pan.

Step 7
Place in the refrigerator and let chill for 1 hour.

Step 8
Invert pan, take crunch of aluminum foil and break into bite-sized pieces.

Note:
Because there’s more honey than sugar, this may turn into a more caramel consistency when it hardens.

Ingredients
□ 1 cup creamy peanut butter (natural will work too)
□ 1 cup honey
□ 1 large egg
□ 1½ teaspoon vanilla extract
□ ½ teaspoon salt
□ ½ teaspoon baking soda
□ 2 cups flour (you can also use whole wheat flour)

Directions

Step 1
Preheat oven to 350°F.

Step 2
Line a baking sheet with parchment paper.

Step 3
In a large bowl or the bowl of a stand mixer, combine the peanut butter and honey. Beat until completely incorporated.

Step 4
Stir in egg and vanilla.

Step 5
Add the salt, baking soda and flour. Mix until it comes together to form a dough.

Step 6
Shape dough into small balls (about 1 tablespoon of dough). Place balls on the prepared sheet.

Step 7
Use a fork to lightly press each dough ball down.

Step 8
Bake for 10-12 minutes until cookies become slightly golden brown.

Note:
Be careful to not over-bake! Honey burns much more easily than sugar.

Step 9
Remove from the oven and place cookies on a wire rack to cool.

Ingredients
□ 1 cup honey
□ 1 cup unsalted butter
□ 1 cup dark brown sugar (gives a darker color)
□ ½ teaspoon salt
□ 1 teaspoon vanilla (I use Mexican vanilla for a stronger flavor)
□ ½ teaspoon baking soda
□ 8 quarts puffed hollis (I prefer Snyder’s brand)

Directions
Step 1
Melt butter in a large sauce pan.

Step 2
Stir in brown sugar, honey and salt.

Step 3
Reduce heat to medium (low boil) for five minutes.

Step 4
Remove from stove.

Step 5
Add baking soda and vanilla. Mixture will get very puffy.

Step 6
Place puffed corn in a large baking pan or roaster.

Step 7
Pour caramel mixture over the puffed corn and stir together.

Step 8
Bake in over at 250°F for one hour. Stir every 15 minutes.

Step 9
Cool on cookie sheets with wax paper.

Step 10
Once cooled, store in airtight containers.

Note:
This recipe can be doubled. Makes great gifts for the Holidays! Enjoy!

Merry Christmas from everyone here at Bee Culture!

Ingredients
□ Pie crust, refrigerated or a homemade one (for this recipe, I used a pre-made one.)
□ 4 large egg yolks, lightly beaten
□ 2½ cups heavy whipping cream
□ 1 cup unpacked light brown sugar
□ ⅓ cup cornstarch, sifted
□ ½ tsp salt
□ ½ cup honey
□ 2 tsp vanilla extract
□ Sea salt, optional

Directions
Step 1
Prepare the pie crust in a deep dish eight-inch pie pan, or a nine-inch pie pan, and set it in the fridge. Do NOT pre-bake it.

Step 2
Preheat the oven to 375°F

Step 3
Add the egg yolks to a large bowl. Set aside.

Step 4
To make the filling, heat the heavy whipping cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring regularly. It should start to thicken.

Step 5
Once the mixture comes to a full boil, remove it from the heat.

Step 6
Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more.

Step 7
Add the remaining cream mixture and stir until combined and smooth. (If you add all of the custard while it’s still hot, you risk scrambling your eggs.)

Step 8
Add the honey and vanilla extract to the custard and stir until well combined.

Step 9
Pour the mixture into the pie crust.

Step 10
Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.

Step 11
Remove the pie from the oven. It will still be pretty jiggly.

Step 12
Set it on the counter to cool until it comes to room temperature. (It will firm up as it sits)

Step 13
Refrigerate the pie until it’s cold and firm.

Step 14
Sprinkle the sea salt onto the pie (or not) and serve.

Ingredients
□ 2 cups of milk (you can use coconut, almond or cow)
□ ½ cup of honey
□ ⅓ cup of peanut butter
□ 1 tsp baking powder
□ 1 tsp vanilla extract
□ 1 tbsp flax seed
□ 2 cups rolled oats
□ ¼ cup cocoa powder
□ ½ cup chocolate chips (or more! Measure it with your heart haha!)
□ Pinch of salt

Directions
Step 1
Preheat oven to 350°F

Step 2
Combine everything into a large mixing bowl and stir.

Step 3
Place into a 9×13 baking dish and bake for 40 minutes. Enjoy!