Recipes:

The Melissa Garden Honey Oat Bars

This recipe is adapted from the Farm Journal Country Cookbook, where it is called Favorite Honey Bars. We make it with 100% organic ingredients.

Makes: 36 small squares or bars

Honeybees eating Seckel pears

Preheat oven: 350 degrees

Cream together until light and fluffy in a large bowl:
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup honey
Add egg and blend:
- 1 egg, well beaten
Add these dry ingredients and mix well:
- 2/3 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Stir in:
- 1 cup quick cooking rolled oats
- 1 cup flaked coconut
- 1 teaspoon vanilla
- 1 cup chopped walnuts
- 1 cup chocolate chips

Spread in large oiled baking pan, such as a 9 x 13 rectangle, or 10 ½ by 15 pan. Bake at 350 degrees for 20-25 minutes. Cool, and then cut into bars or small squares.

The Melissa Garden Honey Bran Muffins

Makes: 2 dozen medium or 15 large muffins

Preheat oven: 400 degrees

Mix together in a large bowl:
- 1 cup bran flakes (see below – recipe calls for 2 ½ cups total)
- 1 cup raisins (or substitute chopped dates)
- 1 cup boiling water
- 1/3 cup brown sugar, packed
Let sit until cool.
Add each of the following, one at a time, and beat after each addition:
- 1/2 cup vegetable oil, such as sunflower or safflower
- 2/3 cup honey
- 2 eggs
- 2 cups buttermilk
- 1.5 cups additional bran flakes
Mix these three ingredients together and stir in:
- 2.5 cups whole wheat pastry flour
- 2.5 teaspoons baking soda
- 1/2 teaspoon salt (high quality such as Celtic sea salt)
Optional: Add 1 cup chopped walnuts, etc.

Pour into oiled muffin pans, or muffin pans with paper liners. Bake 20 minutes for medium-sized muffins, slightly longer for large muffins. Cool several minutes before trying to remove from the pan.

Note: This batter can be stored in the fridge for a week, and brought to room temperature, for freshly baked muffins in small batches. Fill any empty cups in the muffin pans with hot water.

Greek Tahinomelo

This nourishing spread is popular with Greek beekeepers. Blend the proportions of 60% honey with 40% sesame tahini. For example, to make 2 cups/16 ounces total, use 9.6 ounces honey and 6.4 ounces tahini. You can weigh and measure, or just estimate, as this is a very forgiving recipe. Spread in a thin layer on a dinner plate, then garnish with 1/2 cup chopped pistachios. Serve with pita bread, crackers, or sliced apples.

Greek Pastele (Sesame Bars)

2 cups sesame seeds
1.25 cups honey

Preheat oven to 400 degrees. Put sesame seeds in a heavy skillet (that can also be used stove-top), then toast in the oven for about 10 minutes. Remove from oven and place skillet over low heat. Add the honey, stirring. Slowly bring to a firm ball stage (drop a small amount into a cup of water and ice) or about 250 to 256 degrees on a candy thermometer. This stage will take six to eight minutes total cooking time. Pour the mixture onto a large cookie sheet, spreading with a wooden spoon to about 1/8-inch thick. Cool completely, and then break into chunks. Store in zip lock bags or an airtight container.