Happy New Year!

Historical Honeybee Articles - Beekeeping History

December 31, 2013

New Years Eve advice from;
Historical Honeybee Articles - Beekeeping History
Honey For Your New Years Celebration.

According to the National Institute of Neurological and Communicative Disorders and Stroke, honey speeds up alcohol metabolism, which means that it will help your body break down the alcohol more quickly. - Source: What Women Need to Know - 2005, page 14, By Marianne Legato, Carol Colman

Eating toast and honey after a long evening's drinking will help prevent the morning-after hangover headache. -Source: Better Homes and Gardens - 1977, page 61

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Join Bill's Bees at the Thousand Oaks Farmers Market

Bill's Bees 100% Raw Honey at Thousand Oaks Farmers MarketBill's Bees returns to the Thousand Oaks Farmers Market on Thursday, January 7, 2016.
Open 1:30pm-6pm.
(The Oaks Shopping Center)
Wilbur Road and Thousand Oaks Blvd.
Thousand Oaks, CA 91362

We're happy to be back to the Thousand Oaks Farmers Market with our delicious selection of local Southern California 100% Raw Honey: Avocado, Buckwheat, Orange Blossom, and Wildflower. Our Wildflower Honeycomb is an amazing taste treat; pure comb honey dripping with pure natural honey - straight from the hive. You can't get a purer, finer honey than that! 

Due to the drought in California which resulted in limited honey production, Bill's Bees did not attend this market for a few months this past year. Our bees have been doing very well in recent months and produced an abundance of honey. We had a great harvest and are happy to share it with you. We truly enjoy the Thousand Oaks Farmers Market and have been looking forward to our return.

Since 1991, Conejo Valley residents wanting the freshest in California produce have been coming to the Thousand Oaks location. It’s a great place for the whole family to discover new tastes! Enjoy a wonderful outdoor shopping experience with California farmers bringing you the freshest, vine and tree ripened fruits and vegetables.

Other California agricultural items include: fresh meat products, herbs, Bill's Bees 100% Raw Honey, eggs, whole and shelled nuts, olive oil, fruit juices, jams, jellies, cut flowers and potted plants. Since the market is open during the dinner hour, patrons will not only find fresh produce and beautiful flower arrangements, they can also enjoy tasty food prepared onsite. Each Thursday, the market welcomes several cooked food vendors who can provide a warm meal, artisan bakeries, cold salads and the kids will love sampling the fresh kettle corn. Ocean fish fresh from the boat is also a real treat offered here.

Open almost all year-round, rain or shine, with over 50 California farmers and food vendors. The market is closed every year between Thanksgiving and New Years Day. 

Certified Ventura County Farmers MarketThe Thousand Oaks Farmers Market is a Certified Ventura County Farmers Market.  Bill's Bees will be there every Thursday beginning January 7, 2016.

Buzz By, Say Hi! Enjoy a Taste of Honey!

Bill & Clyde 
Bill's Bees


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What Do You Give A Beekeeper?

Bees for SaleBEES! Beekeepers Love Bees!! Thousands of Bees!!!

Bill's Bees packaged bees and nucs are Italian honey bees with known gentle genetics. These bees are ideal for Backyard Beekeeping in Los Angeles as well as for Commercial Beekeepers who take their bees to pollination.

Pre-Order by December 31, 2015 and Save. The price of bees (TBD) will increase on January 1, 2016.

Bees in Packages - 3 lb. $100 ~ Italian Bees with VSH-Italian 'unmarked' Queen (and attendants). Queen Marking cost $5. Packages available in April 2016. View Details 

Bees in Nucs - 5 Frames (Deep) or 6 Frames (Medium) $175 ~ Italian Bees with VSH-Italian 'unmarked' Queen. $175. Queen Marking cost $5. Nucs available in May 2016. View Details

View more about our Bees for Sale.

Note: WE DO NOT SHIP OUR BEES. Bees can be picked up at our Bill's Bees Location: 12640 Little Tujunga Canyon Road, Lakeview Terrace, CA 91342. 

Happy Beeing and Happy Holidays to All!


Bill & Clyde
Bill's Bees


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2015 California State Beekeepers Association Annual Convention

The 126th California State Beekeepers Association Annual Convention was held November 16-19, 2015, at the Hilton Arden West in Sacramento, CA. Every year the CSBA chooses a different city within the state to serve as the convention host city. This year, Sacramento, California's State Capitol, welcomed the beekeeping community for three full days dedicated to the issues currently facing honey bees, beekeepers, and the beekeeping industry. 

The California State Beekeepers Association was organized in 1889 to serve the beekeeping industry of California.

"The purpose of the California State Beekeepers Association is to educate the public about the beneficial aspects of honey bees, advance research beneficial to beekeeping practices, provide a forum for cooperation among beekeepers, and to support the economic and political viability of the beekeeping industry." 

Carlen Jupe, CSBA Sec/Treas reports, "We had over 380 attendees, including speakers but not those exhibitors who were always at their tables, another 50 or so." 

There were over 30 speakers from across the country: Agricultural Organizations, the Almond Board, California Farm Bureau Federation, US Geological Surveys, biologists, entomologists, scientists, and researchers from leading University Entomology Departments, the USDA-ARS programs, Scientific Beekeeping, Project Apis m., Pollinator Partnership, Bee Informed Partners, and experienced beekeepers.

California Farm Bureau Federation President, Paul Wenger, speaks on California Ag
"We're All in this Together," while CSBA President, Brad Pankratz, listens. 

Last year, Bill Lewis (LACBA past president) had the honor and privilege to serve as the 2014 President of the California State Beekeepers Association. A major responsibility of the office of president is to chair the CSBA Convention. Bill praises the efforts of Brad Pankratz, 2015 CSBA President, for an excellent job. At this year's convention, Bill had the good fortune to introduce some of our the excellent presenters at the Concurrent Sessions. 

Dr. Marla Spivak reported on "News and Research from the University of Minnesota Bee Lab." "A special highlight was the presentation of a $10,000 check from CSBA Research funds to Marla Spivak for the U. of Minnesota’s new bee lab," Carlen Jupe.

Dr. James Tew, a beekeeper for over 40 years, emeritus associate professor at the Ohio State University where he worked for over 30 years, spoke on "Bargain Hunting Forager Bees."

"Randy's Take on Current Bee Topics," Randy Oliver, Scientific Beekeeping, Commercial Beekeeper, Biologist. 















Research Luncheon Speaker, James Frazier, PhD, previously a scientist at DuPont Agricultural Products, has served for ten years as department head/professor of Entomology, Penn State University. Professor Frazier shared his recent research on the impacts of pesticides on honeybees. 



Honey and Pollination Center table at the CSBA Convention. Amina Harris, Director of the Honey and Pollination Center at the Robert Mondavi Institute developed the Honey Color Wheel. Here with Bernardo Nino, Research Associate at the E. L. Nino Bee Research Lab (UC Davis Dept. of Entomology) 


The Exhibit Hall is always a great gathering place to catch the latest buzz, hear what's going on with fellow beekeeper, mingle with presenters, and talk with the many vendors selling bee-related equipment, supplies, and services. This year there were over 380 attendees. A lot of buzzing going on.



Next Generation Beekeepers
The "Next Generation Beekeepers Breakout" held off-site at "The Brick House" was packed with 20-30 year old beekeepers. Co-facilitators for the evening were next gen beekeepers, Sarah Red-Laird (Bee-Girl), Katie Lee, Elizabeth Frost, and Steve Marquette.



  Members of the Los Angeles County Beekeepers Association: Jon Reese, Bonnie Reese, Clyde Steese, Bill Rathfelder, Marguerite Keating, Ron Strong, and Bill Lewis enjoy the CSBA Annual Convention Banquet.

A huge thank you goes to all the members of the Los Angeles County Beekeepers Association who volunteered their time and energy at the 2015 Los Angeles County Fair - Bee Booth. Through their efforts, each year we use funds raised at the LACBA Bee Booth to donate support for ongoing research and other activities for the benefit of honey bees. At our November meeting, the LACBA members voted to provide funding to the following organizations. During the CSBA Convention, the LACBA was privileged to present checks to:

 American Beekeeping Federation - American Honey Queen Program
Bee-Girl Organization
Bee Informed Partnership
California State Beekeepers Association Research Fund
California State Beekeepers Association - Right to Farm Act
E.L. Nino Bee Lab - UC Davis
Harry H. Laidlaw Jr. Honey Bee Research Facility
Pollinator Partnership 
Project Apis m.  

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McGroarty Arts Center Annual Holiday Boutique & Chili Bowl Sale

McGroarty Arts Center
7570 McGroarty Terrace
Tujunga, CA 91042

Saturday, December 5, 2015 
On Saturday, along with the Holiday Boutique, we have our Famous Chili Bowl Sale!
Shoppers can pick out a favorite bowl, handcrafted by the artists in our Ceramics Department & fill it with home-made chili while enjoying live music and home-made deserts!

Sunday, December 6, 2015
On Sunday, kids of all ages will enjoy decorating holiday themed cookies. 
Santa will stop by between 11AM to 1PM and our local Firefighters from LAFD Station #74 will stop by at 2:30PM for a visit & pick up toys from our Toy Drive. Enjoy crock-pot cuisine & Dickens Carolers provided by the Sunland-Tujunga-Shadow Hills Rotary Club.

On Saturday and Sunday
Bill's Bees 
Buzz by, Say Hi!

Bill's wife, Liane, will have their Honey Bee Table overflowing
 with fabulous gifts from their Honey Bee Hives:
100% Raw Local Honey - Just the Way the Bees Made It!
Homemade Beeswax Soaps, Lotions and Lip Balms handcrafted by Liane. 
Beeswax Candles - beautiful, slow burning, crafted on site at Bill's Bees Bee Farm
Enjoy a Taste of Honey!
And a bowl of Chili!!!

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Why Honey May Be The Best Expression Of Local Flavor You Can Find, Anywhere

The multitude of varieties of local honey reflects what bees pollinate - down to the region, square mile, even city block.

Honey May Be The Best Local Expression of Flavor

The Washington Post - November 9, 2015 
By Kristen Hartke  

If you’re fixing a piece of toast at chef David Guas’s house and reaching for some honey to slather on it, you’ll find a bit more than just a teddy-bear-shaped squeeze bottle. “I’ve got at least 10 jars of honey on the counter,” says Guas, “and probably another 30 in the pantry.”

That might sound a bit extreme, but Guas has plenty of company. Honey is a growing obsession in the United States, fueled in part by increasing numbers of so-called backyard beekeepers who have been galvanized by stories of dwindling bee populations. These days, that next-door neighbor with a beehive is just as likely to be a corporate lawyer as an eccentric hippie. And the rising interest in bees has spawned a revelation among such enthusiasts: All honey does not taste alike.

Indeed, with more than 300 varietals of honey in the United States alone, ranging from Montana alfalfa to Hawaiian wilelaiki blossom, there is no shortage of different types to spread on your toast, with flavor differences that can be subtle or startling. At the Honey and Pollination Center at the Robert Mondavi Institute at the University of California at Davis, director Amina Harris has been on a mission to get people to start really tasting honey, which led to assembling a team of 26 trained tasters from a variety of industries — including wine, olive oil, chocolate and coffee — to develop the Honey Flavor Wheel, a tool for identifying more than 100 honey flavor profiles, from peppermint to cat pee.

Yes, cat pee.

Most honeys will fall into just a few categories,” says Harris: “fruity, floral, herbaceous and spicy. Obviously, there are many more. Some get a hint of straw or tea. And, of course, what has become popular since the wheel has come out is that some really do smell like animals: goats, wet dog, horses or leather.” She’s right. Try a spoonful of buckwheat honey, and you’ll get an instant sensation of having just licked a barn floor, a flavor represented on the honey wheel in the “animal” category. 

Marina Marchese, owner of Red Bee Honey and co-author of “The Honey Connoisseur,” a detailed exploration of more than 30 varietals, says most people think all honey tastes the same. “When you have somebody taste two or three different varietals side by side, they say, ‘Oh, I didn’t know honey had different flavors,’ ” she says. “It’s the ultimate in terroir.” 

To be clear, Marchese and Harris are talking not about honey that has been directly infused with spices or fruit, but about honey that’s simply the byproduct of whatever plant the bees happen to be pollinating. That means orange blossom honey can have a distinctly citrusy flavor (and can vary depending on whether the orange trees are in Florida or California), while clover honey is often characterized as having a fresh spice quality, directly related to when clover first appears in early spring. Even wildflower honey, the most common variety found in grocery stores, is different from one region to the next: The flowers growing wild in New Hampshire are not the same ones found in Texas. That’s why honey does truly reflect the terroir of a region in its minutest form, down to the plants found in just a single square mile.

Tim Tucker, a commercial beekeeper in Kansas and board president of the American Beekeeping Federation, says there might be 100 floral sources in any single crop of wildflower honey, and with his hives spread over a large area, the flavor can change from the easternmost hives to those on the west end. “From one season to the next,” he says, “even the common wildflower honey on the supermarket shelves won’t be exactly the same.”

Make the Recipes: Peanut Butter, Honey and Arugula Sandwich Honey Baked Beans

While the inconsistency in flavor can present a conundrum for restaurants and food manufacturers, which are usually trying to replicate flavors over and over for cereal, barbecue sauce and the like, that same inconsistency can be exciting for novices, most of whom previously thought of honey as just “sweet.” Certainly that was Marchese’s experience in 2000 when a Connecticut neighbor, Howland Blackiston — the author of the bestselling how-to manual “Beekeeping for Dummies” — introduced her to his backyard hives. The flavor of the honey straight out of the hive was a revelation, prompting her to say to Blackiston: “This is what real honey tastes like? I’m in.” 

Mass-market honey is usually highly filtered; can be a melding of honeys gathered from all over the country; or might not even be from the United States at all, because Americans consume far more honey than we produce. This is where small-scale beekeepers are probably making the most important contribution to increased awareness of varietals: by concentrating their efforts on single-source honey, such as lavender, blackberry and avocado, or fostering a following for highly regional, and rare, varieties such as the prized tupelo honey of north Florida or meadowfoam honey found only in Oregon.

I challenge anybody,” says Marchese, to put mass-market honey “side by side with a good-quality honey. You’ll taste the difference, and then you know the difference in your head, and it’s up to you to make the choice.”

Make the Recipe: Honey Potato Samosas

Marie Simmons, author of “Taste of Honey,” suggests starting a honey pantry by choosing three types of honey in a different colors and flavors: as a golden-hued orange blossom or clover, an amber-colored wildflower and a dark buckwheat, for example. “Begin by drizzling one of them at a time on buttered toast, a dish of plain or vanilla yogurt or over a fresh mild-tasting ricotta or goat cheese to introduce your palate to the range of flavors,” she advises. “Buckwheat with chocolate was a happy discovery for me. It contributes a distinctive taste to baked goods. Mildly flavored honey contributes a subtle honey taste — the buttery taste of blackberry honey matched with toast or biscuits, or the gentle floral taste of tupelo honey on hot corn muffins, French toast or on hot breakfast cereal.”

No matter what, don’t take a very specific floral honey and whisk it into a vinaigrette, warns chef Guas, who has regularly been cooking with honey for several years at his two Bayou Bakery locations in the Washington area and develops recipes for the National Honey Board. “If chefs want to showcase an Appalachian honey from Georgia, it’s going to get lost in a vinaigrette,” he says. “That’s where you want a good-quality but mild honey, like alfalfa or clover. If it’s a regional honey that you’re proud of, then use it as a finishing honey, on its own on a cheese plate or mixed with butter and brushed on toast.” Shop with your eyes, advises Guas, and look for colors from lemony yellow to rich molasses.

Make the recipe: Tahitian Honey Coughsicles   

For Marchese, it’s all about the honeycomb, because each one of those wax-sealed cells contains the purest, most unadulterated form of honey — honey that has never been exposed to the air or outside moisture. “It’s like uncorking a fresh bottle of wine, and that’s a ritual worth being on your knees for,” says Marchese. “It took the bees two years to make that honey for you.” She spreads the honeycomb, wax and all, straight onto hot toast, luxuriating in its velvet texture as it melts.

Marchese’s reverence would come as no surprise to the Honey and Pollination Center’s Harris, who says, “I find that, in general, people love the honey they grew up with or the honey they can attach a great story to.” Often a hot ticket at farmers markets, local honey represents a truly singular taste of place, the kind of thing that tourists can take home as a taste memory of a visit to far-flung regions or that locals can give pride of place to on their breakfast tables.

Even within the microhabitat of Washington’s Capitol Hill neighborhood, two varieties of local honey — one from hives in Kingman Park and another from Congressional Cemetery — have completely different flavor profiles and colors, showcasing terroir from either side of East Capitol Street.

You might detect notes of violet, pine tree and fennel — or cat pee. At least it’s local.

Hartke is a Washington-based food writer and editor.

This article by Kristen Hartke appeared in The Washington Post, November 9, 2015

Try Bill's Bees 100% Raw Local Honey Varietals:
Avocado Honey from the avocado orchards of Ventura County - dark, rich, buttery, with a hint of the flavor of molasses.
Buckwheat Honey from Little Tujunga Canyon in the Angeles National Forest - dark, robust, strong in flavor.
Orange Blossom Honey from the California citrus groves - heavenly, aromatic flavor; tastes like you're in the middle of an orange orchard, very light in color.
Sage Wildflower Honey from the San Gabriel Mountains of the Angeles National Forest - mild, soft almost buttery flavor, very light in color. 
Wildflower Honey from the San Gabriel Mountains of the Angeles National Forest - traditional more flowery honey taste, contains the widest variety of pollens local to Los Angeles County; varies in color from light golden to darker amber depending on which flowers the bees have visited and the time of season. 
Honeycomb - Wildflower from the San Gabriel Mountains of the Angeles National Forest - Bill pulls a frame of honey from the hive, cuts the comb, and dripping with honey, places into a box. You can't get a more natural honey. A sweet burst of flavor - beautifully delicious!  


Bill's Bees
Bill & Clyde

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Ye Olde Holiday Bazaar

If you'd love an olde time holiday bazaar featuring over 40 arts and crafts vendors, one of a kind items, honest and true local honey, and musical entertainment, come on by!
Meet new friends, greet old ones!!!
Ye Olde Holiday Bazaar
Saturday, November 14, 2015
11053 North Trail
Kagel Canyon, CA 91342
(Right above Lakeview Terrace/Sylmar)
9AM - 3PM
Bill's Bees is located right over the hill in Little Tujunga Canyon.  
We're thrilled to be a part of Ye Olde Holiday Bazaar.
Our honey table will be overflowing with fabulous gifts from our Honey Bee Hives:
100% Raw Local Honey - Just the Way the Bees Made It!
Homemade Beeswax Soaps, Lotions and Lip Balms crafted by Bill's wife, Liane
Beeswax Candles - beautiful, slow burning, crafted on site at Bill's Bees Bee Farm
Buzz By, Say Hi! Enjoy a Taste of Honey!

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We Are Thankful For You, Honey!

Bill's Bees Wildflower HoneyHoney for Thanksgiving! Looking for delicious honey recipes for your Thanksgiving dinner? Support your local beekeeper and try these marvelous honey inspired recipes from The National Honey Board. They are extra special when made with Bill's Bees 100% Raw California Honey.

National Honey Board

November officially kicks off the holiday season, the time of year when families are getting together to enjoy each other’s company, catch up and share stories, or even play a backyard football game. And what brings people together like a good meal? We’re not sure about you, but there is just something about being home for the holidays that makes everything a little bit better, until it comes to the menu planning, that is. But fear not, we are here to make your Thanksgiving a little easier with these five delicious, honey-inspired recipes that are sure to be a hit with all the relatives and friends who are gathered around the family table!

Cinnamon Honey Glazed Sticky Buns

Cinnamon Honey Glazed Sticky Buns


  • 2 Tablespoons - butter or margarine, softened
  • 1 loaf - frozen bread dough, thawed
  • 1/3 cup – honey
  • 1 teaspoon – cinnamon
  • 1 cup - finely chopped pecans or walnuts

    Grease 12 muffin cups with butter. Roll out thawed dough on lightly floured board to 12 x 8-inch rectangle. Mix honey and cinnamon. Using back of spoon, spread in even layer over dough. Sprinkle with nuts. Roll up dough, starting from long edge and end with seam on bottom. Cut dough roll using a gentle sawing motion into 12 equal-size buns. Place buns, spiral side up, in muffin cups. Cover with a piece of plastic wrap and let rise 30 to 60 minutes or until buns puff and fill cups. Bake at 350°F for 15 to 20 minutes or until golden. Remove from oven and carefully turn pan upside down onto board, letting syrup drip onto buns before removing them from pan.
    Printer Friendly Version - Cinnamon Honey Glazed Sticky Buns

    Honey Glazed Sweet Potatoes

    Honey Glazed Sweet Potatoes

    • 2 lbs. - sweet potatoes or yams
    • 2/3 cup - orange juice
    • 1/3 cup - honey
    • 1 Tablespoon - cornstarch
    • 1/2 teaspoon - ground ginger
    • 1/2 teaspoon - ground nutmeg
    • 1/4 teaspoon - salt
    • 1 Tablespoon - butter or margarine

    Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.

    Chunky Apple Cranberry Sauce 

    Chunky Apple Cranberry Sauce


    • 2 - cups - fresh cranberries
    • 2 - tart apples, peeled, if desired, cut in 1/4” slices
    • 1 cup - chopped onion
    • 1/3 cup - olive oil
    • 1/3 cup - honey
    • 4 teaspoons - red wine vinegar
    • 1/4 teaspoon - ground ginger
    • 1/4 teaspoon - ground cinnamon
    • Freshly ground black pepper

    In a medium saucpan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally. Cool and refrigerate.
    Printer Friendly Version - Chunky Apple Cranberry Sauce

     Honey Cornbread Stuffing

    Honey Cornbread Stuffing

    • 4 cups - day-old Honey Cornbread
    • 1 (4 oz.) - Italian sausage
    • 1 cup - chopped green bell pepper
    • 1/2 cup - minced onion
    • 1/2 cup - chopped celery
    • 1 Tablespoon - minced parsley
    • 1 teaspoon - dried thyme leaves, crushed
    • 1 teaspoon - salt
    • 1/4 teaspoon - ground black pepper
    • 1/3 cup - chicken broth
    • 2 Tablespoons - honey

    In large bowl, place crumbled cornbread. Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tablespoon of fat. Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread. In small bowl, combine broth and honey. Pour over stuffing. Place stuffing in a greased 9x9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. As an alternative, pack you may pack stuffing into poultry cavity before roasting.
    Printer Friendly Version - Honey Cornbread Stuffing

     Honey Pumpkin Pie

    Honey Pumpkin Pie

    • 3 - eggs
    • 1 - pastry for single 9-inch pie crust
    • 3/4 cup - honey
    • 1 can (15 oz.) - canned pumpkin
    • 1 cup - evaporated milk
    • 2 Tablespoons - flour
    • 1 teaspoon - cinnamon
    • 1/2 teaspoon - ginger
    • 1/2 teaspoon - nutmeg
    • 1/2 teaspoon - salt

    Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.

    For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 teaspoon vanilla. Carefully spread over pie, cut and serve.
    Printer Friendly Version - Honey Pumpkin Pie

    Thank you to The National Honey Board for these delicious honey inspired Thanksgiving recipes.

    Honey recipes are extra special when made with Bill's Bees 100% Raw California Honey. Honey - Just the Way the Bees Made It!


    Bill & Clyde
    Bill's Bees

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    What's Brewing in Liane's Laboratory?

    Pumpkin Spice Latte Handmade Beeswax SoapPumpkin Spiced Latte Handmade Beeswax Soap. Autumn has arrived!!! For this season, Liane has created a delicious blend of cinnamon, nutmeg, vanilla and real organic pumpkin...enchanced with milk and honey. These lovely soap bars smell and look good enough to eat - but I wouldn't recommend it.

    Liane personally makes all our handmade beeswax soap bars right here in her lab at Bill's Bees Bee Farm. She develops her own recipes and uses beeswax and honey produced by our honey bees. She makes soap the old fashioned way, cold process in small 30 bar batches. It's always a mystery to me; I never know what she's going to come up with next. 

    Our Pumpkin Spiced Latte Handmade Beeswax Soap Bars are amazing, and they're seasonal. Get them while they last!!! Enjoy!

    Bill's Bees

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