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Honey Pancake Syrup


1 cup Honey

1/2 cup Water

1 teaspoon vanilla


Heat water in a saucepan over medium heat.  Add honey just before boiling.  Stir well until combined - DO NOT BOIL.  Remove from heat - stir in vanilla. Store in covered jar or syrup dispenser in the refrigerator.  Honey can be used straight from the jar on pancakes - but this syrup pours nicely and dilutes the overwhelming sweetness of honey. 

Recipe by Connecticut Honey Beekeepers Association.


Savory Honey Muffins on the Move

YIELD: Makes 8 muffins


3/4 cup low-fat milk

4 T butter melted

2 eggs

1/4 cup honey

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. chopped chives

3/4 cup shredded Gruyere cheese + 1/4 cup for sprinkling on top of muffins


Preheat oven to 350 degrees.

Line 8 cups of a muffin tin with paper liners (or coat with non-stick cooking spray).

Whisk together the milk, butter, eggs, and honey in a large mixing bowl. Stir in the flour, baking powder, salt, chives, and cheese, setting aside 1/4 cup of Gruyere for sprinkling on top of muffins.

Divide the batter evenly among the cups, filling them three-quarters full.

Bake muffins for 20-25 minutes, until golden on top and remove from oven. Sprinkle remaining Gruyere cheese over tops.

Turn oven to broil and broil muffins for another 2-3 minutes until cheese is melted and lightly browned.

Nutrition Information (per muffin): Calories: 252, Fat total: 12 g, Carbohydrates: 28 g, Cholesterol: 78 mg, Sodium: 332 mg, Protein: 9 g, Dietary Fiber: 1 g, Calories from fat: 42%

Source: The National Honey Board

Bee Nutty Choco-Chips Cookies

½ cup Honey

½ cup Peanut butter

½ cup Butter or margarine

¼ cup Packed brown sugar

1 Egg

1 ½ Teaspoon vanilla

2 cups Flour

½ teaspoon Baking soda

½ teaspoon Salt

6 oz. Chocolate morsels

½ cup Roasted peanuts, coarsely chopped


Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F 8 to 10 minutes or until lightly browned. Remove to rack and cool.

Source: Recipe Courtesy of the National Honey Board