Best Honey Bee Recipes

HONEY BEE CAKE

Steps:

• Take whatever you need out of the refrigerator so that all ingredients can come to room temperature, and while that's happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.
• Preheat the oven to 350 degrees F, and butter and line a 9-inch springform tin.
• Beat together the sugar and soft butter until airy and creamy, and then add the honey.
• Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes.
• Let the cake cool completely in the tin on a rack.
• To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolate, swirling it around to melt in the hot liquid. Leave it for a few minutes, then whisk together. Add the sugar through a sieve and whisk again until smooth.
• Choose your plate or stand, and cut out 4 strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and set the thoroughly cooled cake on the prepared plate. Pour the glaze over the cold honey bee cake; it might dribble a bit down the edges, but don't worry too much about that. The glaze stays tacky for ages (this is what gives it its lovely melting gooiness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. Keep the pan of glaze, (don't wash it up), as you will need it to make the stripes on the bees.
• Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
• Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan from icing the cake. About 3 stripes look best, and then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare. I'm afraid to admit, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, which is somehow what the eyes give them, but then this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake.

HONEY BEE COOKIES

Steps:

• Heat oven to 375°F.
• Beat margarine, brown sugar, honey, and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth. Stir in remaining ingredients.
• Drop dough by teaspoonsful onto an ungreased cookie sheet.
• Bake until set and light brown around edges (surface of cookies will appear shiny), 7-9 minutes.
• Let stand 3-5 minutes before removing from cookie sheet.
• Variations:.
• Honey-Bran Cookies: Stir 1 cup of shredded bran cereal into batter.
• Honey-Cinnamon Cookies: Mix 2 tablespoons sugar and 1/2 teaspoons ground cinnamon; sprinkle on cookies immediately after removing from oven.
• Honey-Coconut Cookies: Stir 1 cup of shredded coconut into batter.

HONEY BEE

Steps:

• Fill a shaker with ice and add rum, lemon juice and honey. Shake and strain into chilled coupe. Garnish with lemon twist.

STOLI HONEY BEE (COCKTAIL)

Steps:

• HONEY SYRUP:.
• In tiny saucepan, heat honey and water together until a syrup consistency. Remove from heat and allow to cool.
• FINISH:.
• Add honey syrup, vodka, and lemon juice to a cocktail shaker filled with crushed ice. Shake well and serve in a martini glass.
• Garnish with a lemon twist.

BEE MY HONEY FRUIT DIP

Steps:

• In a small bowl, beat the first 6 ingredients until smooth. Serve with fruit. Refrigerate leftovers.

SUSAN'S HONEY BEE BUTTER

Steps:

• Mix by hand or in a small food chopper.
• You're done!

SUE BEE HONEY APPLE-GLAZED PARK

Steps:

• Preheat oven to 325 degrees F. Mix rub ingredients onto pork. Line a roasting pan with aluminum foil and spray with non-stick cooking spray. Place roast in pan and cook for 30 minutes. Stir together glaze ingredients. Remove roast from oven and coat with glaze. Return to oven and continue cooking for 50-60 minutes or until meat thermometer registers 165 degrees F.

KILLER BEE (MEZCAL, LEMON, AND HONEY COCKTAIL)

Steps:

• To make a honey syrup, in a small bowl or jar, combine the honey with 1 1⁄2 ounces water.
• In a cocktail shaker, combine the mezcal, lemon juice, and 3⁄4 ounce of the honey syrup (save the remaining honey syrup for another cocktail). Fill the shaker three-quarters of the way with ice and shake vigorously for 10 seconds if serving on the rocks or 15 seconds if serving "up." Strain into an ice-filled double old-fashioned glass or bucket glass, or serve up with no ice.

HONEY BEE TREATS

Steps:

• Blend all ingredients, mix well. Shape into a log and slice treats. Store in an airtight container.

BAILEYS HONEY BEE RECIPE - (4.6/5)

Steps:

• Pour the Baileys into a cocktail shaker, then add the whiskey and finally the honey on top. Pop some ice cubes into the shaker and shake vigorously till the honey is beautifully blended and the drink is deliciously chilled. Pour the silky mixture into a tumbler full of ice cubes. Serve, sip and enjoy.

HONEY BEE CUPCAKES

Steps:

• Make cupcakes: Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, and cinnamon.
• With an electric mixer on high, beat eggs and sugars until pale and thick. Whisk together honey, milk, oil, and zest. On low speed, mix honey mixture into egg mixture. Add flour mixture in two batches, mixing until just combined.
• Divide batter among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
• Make bees: Divide marzipan in half. Tint one portion yellow and the other black with gel-paste food color (see page 299 for instructions). Roll each portion into a rope, a little less than 1/4 inch thick, on a work surface lightly dusted with cornstarch; cut rope crosswise into 1/4-inch pieces. Alternating between yellow and black, gently press together four pieces to form the body. For the head, roll a small black piece into a ball; press onto yellow end of body. Pinch off two tiny bits of yellow marzipan. Roll into balls; press onto head. Press almonds into bee for wings. Repeat to make 20 bees.
• Decorate cupcakes: Tint buttercream pale yellow; spread a thin layer of buttercream over cupcakes. Transfer remainder to a pastry bag fitted with a small curved petal tip (#59). Starting at outer edge, pipe petals in a circle, holding tip perpendicular to cupcakes. Pipe more circles of petals inside first to cover. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with bees before serving.

IT'S A "HONEY BEE"

Steps:

• In Small Microwave Safe Bowl, microwave honey for several seconds or until liquid. stir in lemon juice. refrigerate. store in refrigerator.
• Fill a shaker with ice; add all ingredients except lemon twist. Shake; strain into martini glass. Garnish with lemon twist.

PUMPKIN HONEY BEE CHEESECAKE

Steps:

• Combine crust ingredients and press into springform pan.
• Chill.
• Whip honey and 2 egg whites until fluffy; set aside.
• Cream softened cream cheese until light.
• Add remaining eggs (and yolks), vanilla, and pumpkin pie spice and honey mixture in this order, whipping thoroughly.
• Fold in pumpkin until mixed thoroughly.
• Pour batter onto crust.
• Bake 50-60 minutes at 350*F.
• Remove from oven and refrigerate for 10 minutes.
• Increase oven temp to 400*F.
• Prepare topping by combining sour cream and 1/4 cup honey.
• Pour topping over cake, and return to 400*F oven for 5 minutes.
• Cool 45-60 minutes, then refrigerate cake.
• Cheesecake is best when aged 2-3 days.
• FOR A PLAIN CHEESECAKE, OMIT PUMPKINPIE SPICE, AND PUMPKIN.
• USE GRAHAM CRACKER CRUMBS, AND ADD 2 TSP LEMON JUICE TO FILLING.

TEQUILA HONEY BEE

Steps:

• Rinse a highball glass with the mezcal, coating the inside of the glass with a thin layer and dumping out whatever doesn't stick.
• Add the tequila, honey syrup and lemon juice to a shaker with ice, and shake until chilled.
• Pour into the prepared glass, and add 2 dashes of the bitters.
• Garnish with a lemon peel if desired
• Honey syrup: Add the honey and water to a small saucepan over medium heat. You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.
• Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.