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1/2 cup sugar​

7 Tabl Da Buzz Raw Honey

1 (14 oz.) can sweetened condensed milk​

​1 cup milk

3 large eggs

1 large egg yolk

1/4 teas. kosher salt

​Preheat oven to 350. 

Sprinkle sugar in a 3qt. saucepan; place over medium heat, and cook gently shaking pan, 4 minutes until sugar melts and turns a light golden brown. Slowly stir in 3 Tabl. honey (Mixture will clump little), gently stir till just melted. Remove from heat, immediately pour hot carmalized sugar into 6 (6 oz.) ramekins. 

In blender, place condensed milk, milk, eggs, egg yolk, kosher salt and remaining 4 Tabl. honey, and blend 10 to 15 seconds until smooth; pour evenly over sugar in ramekin. Place ramekins in a 13x9. Add hot tap water to pan till the depth of 1in. Cover loosely with foil.

​Bake at 350 for 30-35 minutes until slightly set. (Flan will giggle when shaken). Remove ramekins from water bath; place on wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flan to loosen' invert flan on serving plate.

               Freezer Fudge


2 cups crushed fresh peaches

1/2 cupDa Buzz Raw Honey

1 qt. ( 4 cups) plain, almond or rice milk

1/2 teas. pure almond extract

4 cups quality vanilla ice cream or yogurt

Combine fresh peaches and honey in a container or blender. Add half of the milk, beat and blend. Add remaining milk and almond extract and half of the ice cream. Beat until smooth.

​pour into 4-6 tall glasses, top with ice cream

2 cups DaBuzz Raw Honey

3 eggs

​1/2 cup milk

2 teas. baking soda

4 1/2 cups flour

1 teas. vanilla

Preheat oven to 350.

In large bowl, beat eggs well. Add the rest of the ingredients & mix well to make a soft dough. 

Bake for 8 to 10 minutes,

Do NOT over back. Cool & frost with your favorite icing.

               Honey Cookies

           ​Peachy Honey Float

Cake - 1 1/2 cups whole almonds toasted

          4 large eggs, room temp, seperated

          1/2 cup Da Buzz Eaw Honey

          1 teas. vanilla

          1/2 teas, baking soda

          1/2 teas. salt

Topping: 2 Tabl. Da Buzz Raw Honey

              1/4 cup sliced almonds, toasted

Preheat oven to 350. Coat a 9-in. springform pan with cooking spray. Line bottom with parchment paper then spray. 

Cake - Process almonds in food processor or blender until finely ground. Beat  egg yolks, honey, vanilla, baking soda and salt in mixer until well combined, then add almonds, beat on low until combined. Beat egg whites in a seperate bowl on medium until foamy and doubled in volume but not stiff enough to hold a peak. Fold both mixtures together then place in prepared pan/ Bake cake until golden brown and toothpick comes out clean, about 28 minutes. Let cool in pan for about 10 minutes, then remove ring and bottom plate, cool completely. Drizzle with honey and sliced almonds

 Cranberry Honey Spice Cookies

   Citrus Kissed Honey Cookies

​1 3/4 cups flour

1/2 teas. baking soda

1/2 teas. cream of tarter

1/4 teas. salt

1 cup sugar

4 Tabl. unsalted butter, softened

1 large egg

1 Tabl. Da Buzz Raw Honey

1 Tabl. finely grated lemon zest

1 Tabl. finely grated orange zest.

1 teas. lemon extract

Whisk flour, baking soda, cream of tarter and salt in a small bowl. Beat sugar and butter in mixer on medium-high speed until light and fluffy. Add eggs, honey,lemon zest, orange zest and lemon extract, and beat until well blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerator 30 minutes or overnight.

Preheat oven to 375. Line 2 large baking sheets with parchment. Roll dough into 36 balls

( about 2 level teaspoons) with your hands and place 2 inches apart on sheets. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. cool on sheet for 2 minutes, then transfer to wire rack, cool completely

   Flourless Honey Almond Cake

                 Honey Flan

4 Tbsp Da Buzz Royal Jelly

4 Tbsp melted coconut oil

3 Tbsp raw cocoa powder

2-3 Tbsp peanut or almond butter (optional)

​Combine all ingredients until well mixed. Pour the mixture into a small pan lined with waxed paper (bread pan works well) or even into ice cube trays. Freeze until solid and cut into 12 even pieces. This way you should be able to get 1 teas. of royal jelly complex in each dose.

Store in freezer and keep solid

​Filling- 1 1/2 cups, sweetened dried cranberries 

            1 cup cranberries, fresh or frozen

            1/2 cup Da Buzz Raw Honey

            2 teas. freshly grated orange zest

            1/2 teas. ground cinnamon

            1/4 teas. ground cardamon

Dough - 2 1/3 cups flour

            1 cup whole wheat flour

            1 1/2 teas. baking powder

            1/2 tsp, ground cinnamon

            1/4 teas. ground cardamon

            1/3 cup canola oil

            3 1/2  Tabl. butter, melted and cooled

            1 cup sugar

            1/3 cup Da Buzz Honey

            2 large eggs

            3  Tabl. low-fat milk

            2 1/2 teas. freshly grated orange zest

            2 teas. vanilla 

​            1/2 teas. almond extract

Combine all ingredients in a saucepan over medium heat. Bring to boil and cook, stirring, until cranberries burst and soften, 4 to 5 minutes. Let cool slightly then transfer to a food processor and puree. Transfer to a container and refrigerate while preparing the dough.

Preparing the dough - Place all dry ingredients in a bowl and whisk to mix.  Place all other ingredients in another bowl and beat on slow then medium till well mixed. Add half the dry ingredients into wet mixture until just incorporated then stir in remaining dry ingredients with a wooden spoon until evenly incorporated. If to dry to hold together stir in 1 Tabl. more milk. Cover and refrigerate dough for 30 to 45 min. After chilled, divide dough in half and roll each on a piece of parchment into a 12 x 15 in. rectangle and place on baking sheet and then in freezer for about 15 minutes. After set,spread half of the filling over each and roll evenly then roll for long length in to form a jelly roll style, while removing from parchment.. Wrap rolls in  wax paper, twisting the ends to prevent unrolling. Freeze again until firm, 3 to 4 hours.

​Baking - Remove from freezer and slice into 1/4 in thickness and place on parchment sheets, 1/2 inch apart. Bake 12 to 16 minutes turning halfway through.Transfer to cooling racks immediately