Honey Recipes

PCBA members are invited to submit their favorite honey recipes to share on our website.

Please email submissions to webmaster@pcbeekeepers.org.



Recipe List:







2 15 oz cans organic tomato sauce
4 T honey
2 T apple cider vinegar
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground thyme
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon allspice
¼ teaspoon ground cumin
Mix and gently heat in small sauce pan over very low heat to thicken (about 30 min).
Cool and keep in the refrigerator.
Submitted by Sherri Thomas

½ cup olive oil
1/3 cup honey
3 T apple cider vinegar
1/3 cup ketchup
½ teaspoon salt
½ teaspoon paprika
½ teaspoon onion powder
2 dashes of hot sauce                         

Blend. Store in refrigerator. Some people have called this Russian Dressing.
Submitted by Sherri Thomas

Maple Walnut Honey Divinity
Place the following in a 2 quart sauce pan and bring to 250 degrees…
  • 2/3 cup water
  • ¼ cup honey
  • 2 ½ cups sugar
  • ¼ tsp salt
While the syrup is boiling, beat to stiff peaks…
  • 2 egg whites
Slowly add syrup while continuing to beat. Continue beating until the mixture is no longer shiney. Do not under beat.
  • 1 tsp maple flavoring
Fold in…
  • 1 ½ cups chopped walnuts
Drop by teaspoons onto parchment paper (or wax paper).
Store at room temperature.
Submitted by Sherri Thomas

Crock Pot Pineapple Chicken or Pork
1 pound of boneless chicken or pork cut into 1-2” chunks
1 large can pineapple chunks or tidbits in its own juice
3 Tablespoon natural soy sauce or tamari sauce
2 cloves minced garlic
1 teaspoon fresh ginger or ½ tsp ground ginger
1/2 cup honey
1 1/2 Tablespoon corn starch
1 can sliced water chestnuts (drained) or 1 cup sliced celery
1 red, orange or yellow pepper seeded and sliced
3 carrots sliced or cut in 1.5 inch lengths and halved or quartered
Optional: snow peas, zucchini, broccoli, cauliflower, other veggies
Combine pineapple juice, soy sauce, garlic, ginger , honey, and corn starch and pour over chicken in slow cooker.
Set on low and cook 4-6 hours.
One half hour before serving, add the pineapple, water chestnuts and veggies.
Serve over quinoa, or rice. Top with sliced almonds or pecans.
Sherri Thomas

Lebanese Radish Salad
2 cups sliced radishes (chilled)
3/4 cup coarsely chopped walnuts 
3 tablespoons olive oil 
2 teaspoons lemon juice 
3/4 teaspoon course ground salt
1 Tablespoon honey 
15-25 fresh mint leaves 
Place radishes and walnuts in a serving bowl.
Whisk oil, lemon juice, and honey in a small bowl until combined; drizzle over radish slices and toss to coat. 
Top with mint leaves. (cut into shreds if not small leaves)
Sprinkle with course salt. Gently fold salt and mint into salad.
Serve chilled.
Sherri Thomas

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