Raw liquid honey can be really versatile in various recipes, but a distinctly-made creamed honey can be gratifying to the tastebuds. Some people prefer to spread it into thinly sliced bread, for good reason. As creamed honey is easier to eat than free-flowing liquid honey, I usually use it as a dip for buttered cookies or graham crackers.
Aside from those, whenever I buy creamed honey, I make sure to cook up a bit of custard first, later toss creamed honey into an ice cream maker, and then wait for it to cool. Voila, delicious ice cream!
This honey is meant to be spread, rather than poured. So treat it like whipped butter or cream cheese. I haven't tried this, but I can see where flavoring it with dry mustard would produce a spreadable honey mustard.
I wouldn't use it in cooking as a direct replacement for liquid honey. It is less dense, though it reverts to liquid form when heated. So it can be substituted if you don't have the regular stuff around.