Type what you have

Ingredients

• ✓ honey
• apple
• water
• sugar
• lemon

Instructions

1. 1 In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
2. 2 In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
3. 3 Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
4. 4 Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

By MALKALEVADOM

Ingredients

• ✓ honey
• butter
• egg
• rice flour
• baking powder
• cardamom
• hemp seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat butter and honey in a large bowl with an electric mixer until smooth and creamy; add eggs a little at a time, mixing well after each addition. Add rice flour, baking powder, and cardamom to butter mixture; mix until just combined. Roll dough into small balls, about 1 heaping teaspoon each.
3. 3 Pour hemp seeds into a small bowl. Press the top half of each dough ball into seeds. Transfer dough balls, seed-side up, to the baking sheet and gently press to 1/4-inch thickness.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes.

By anniegreenjeans

Ingredients

• ✓ honey
• nut
• cinnamon
• phyllo dough
• butter
• sugar
• water
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. 3 Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
4. 4 Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
5. 5 Bake in the preheated oven until golden brown and crisp, about 50 minutes.
6. 6 While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.
7. 7 Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

By Arvilla

Ingredients

• ✓ honey
• butter
• sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• walnut
• cinnamon

Instructions

1. 1 Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
2. 2 Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
3. 3 Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
4. 4 Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
6. 6 Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

By Kim's Cooking Now

Ingredients

• ✓ honey
• walnut
• pistachio
• cinnamon
• butter
• phyllo dough
• sugar
• water
• clove
• vanilla extract
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ honey
• walnut
• cinnamon
• phyllo pastry
• butter
• cream cheese
• white sugar
• all-purpose flour
• egg
• lemon juice
• water
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
2. 2 Toss walnuts and cinnamon together in a bowl and set aside.
3. 3 Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
4. 4 Bake in the preheated oven for 20 minutes. Leave oven on.
5. 5 Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
6. 6 Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
7. 7 Cut cooled cheesecake into 12 servings.
8. 8 Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
9. 9 Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

By Trinity

Ingredients

• ✓ honey
• coconut cream

Instructions

1. 1 Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
2. 2 Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.

By Buckwheat Queen

Ingredients

• ✓ honey
• cottage cheese
• banana

Instructions

1. 1 Stir cottage cheese, banana slices, and honey together in a small serving bowl. Serve immediately.

By HUGGEY5

Ingredients

• ✓ honey
• coconut oil
• cocoa powder

Instructions

1. 1 Lightly grease 8x8 inch baking dish.
2. 2 Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

By amanda123ns

Ingredients

• ✓ honey
• peanut butter
• milk powder

Instructions

1. 1 Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate for at least 30 minutes.

By MARBALET

Ingredients

• ✓ honey
• peach slice
• cinnamon

Instructions

1. 1 Gather all ingredients. Preheat a grill for medium heat.
2. 2 Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon.
3. 3 Close up the foil, sealing tightly. Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through.
4. 4 Carefully open the packet, and serve.

By K Douglas

Ingredients

• ✓ honey
• strawberry
• lemon juice

Instructions

1. 1 Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon; crush with a hand-held food chopper or potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes. Stir.
2. 2 Increase heat to medium-high; cook 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ honey
• water
• meyer lemon juice
• lemon zest

Instructions

1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Ingredients

• ✓ honey
• banana
• coconut
• whipped cream

Instructions

1. 1 Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
2. 2 Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
3. 3 Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.

By Marcia

Ingredients

• ✓ honey
• evaporated milk
• peanut butter
• brown sugar

Instructions

1. 1 Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

By tiffanyrenee

Ingredients

• ✓ honey
• confectioners' sugar
• peanut butter
• milk powder

Instructions

1. 1 Cream together confectioners' sugar and peanut butter in a large bowl with an electric mixer until well combined. Beat in honey. Mix in milk powder until incorporated.
2. 2 Divide dough into 15 equal portions. Store in resealable plastic bags in the refrigerator or freezer until ready to use.

By CALTXGIRL

Ingredients

• ✓ honey
• ✓ honey
• egg yolk
• heavy cream
• raspberry
• pistachio nut

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ honey
• apple
• brown sugar
• cinnamon
• puff pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, cover, and steam until tender, about 15 minutes.
3. 3 Mix softened apples, honey, brown sugar, and cinnamon together in a bowl.
4. 4 Spread puff pastry squares on a flat work surface. Place 1 tablespoon of the apple mixture in the middle of each square. Fold the corners of each square upward and pinch the edges together to make sure the filling stays in place. Put the squares on a baking sheet.
5. 5 Bake in the preheated oven until the pastry rises and turns golden brown, 20 to 25 minutes.

By Muffin Baker Junior

Ingredients

• ✓ honey
• fudge stripe cookie
• milk chocolate candy kiss
• decorating gel

Instructions

1. 1 Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole.
2. 2 Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

By jazzchick

Ingredients

• ✓ honey
• tahini
• cinnamon
• oat
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
3. 3 Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

By Vanessa

Ingredients

• ✓ honey
• white sugar
• peanut butter
• oat cereal
• peanut

Instructions

1. 1 Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.

By TJACKSON

Ingredients

• ✓ honey
• watermelon
• lime
• chili-lime seasoning

Instructions

1. 1 Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
2. 2 Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
3. 3 Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
4. 4 Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.

By Nicole McLaughlin

Ingredients

• ✓ honey
• brown sugar
• peanut butter
• whole wheat cereal biscuit
• raisin

Instructions

1. 1 Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
2. 2 Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.

By kimberlyrs

Ingredients

• ✓ honey
• egg
• pecan
• butter
• vanilla extract
• nutmeg
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Press pastry into a 9-inch pie pan.
2. 2 Bring honey to a boil in a saucepan. Remove from the heat and quickly whisk in eggs. Stir in pecans, butter, vanilla, and nutmeg. Pour into the prepared pie pan.
3. 3 Bake in the preheated oven until set, about 25 minutes.

By MARBALET

Ingredients

• ✓ honey
• graham cracker
• peanut butter
• nonfat dry milk powder
• coconut

Instructions

1. 1 Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor.
2. 2 Combine graham cracker crumbs, peanut butter, honey and powdered milk in a large mixing bowl. Mix well.
3. 3 Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.

By Johnna Corley

Ingredients

• ✓ honey
• egg
• shortening
• water
• vanilla extract
• rolled oat
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
3. 3 Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By Daniel

Ingredients

• ✓ honey
• almond milk
• strawberry
• chia seed
• vanilla extract

Instructions

1. 1 Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
2. 2 Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

By lucky

Ingredients

• ✓ honey
• molasses
• peanut butter
• semisweet chocolate chip
• marshmallow
• crispy rice cereal
• peanut

Instructions

1. 1 In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.

By Shirley

Ingredients

• ✓ honey
• watermelon
• peanut butter
• banana
• peanut

Instructions

1. 1 Cut watermelon slice into 8 wedges, but keep them together for a nice presentation. Pat dry with a paper towel or clean dishcloth.
2. 2 Spread peanut butter evenly over the watermelon, stopping at the rind. Top with sliced banana. Drizzle with honey and top with peanuts. Serve immediately.

By Katherine Martinelli

Ingredients

• ✓ honey
• unsweetened chocolate
• ricotta cheese
• vanilla extract

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren