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Cookies, Cakes, and Pies Made With Honey!

         Peanut Butter Cookies
         Peppernut Cookies
         Belgian Honey Cake
Honey Peanut Butter Pie         
Kathie's Honey Pecan Pie         
Blueberry Coffeecake         

Peanut Butter Cookies          Back to top

  • 1/2 cup shortening
  • 1/2 cup Honey
  • 1/2 cup brown sugar, packed
  • 1/2 cup chunky peanut butter
  • 1 beaten egg
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • Directions

    Mix shortening, honey, brown sugar, peanut butter, and egg together well.

    Sift all dry ingredients together, and stir into peanut butter-honey mixture.

    Chill dough several hours. Roll into walnut-size balls, and place three inches apart on an ungreased baking sheet. Flatten and crisscross with a fork dipped in sugar.

    Bake until set, for 10-12 minutes, at 375° .

    Makes 60 two-inch cookies.

    Peppernut Cookies           Back to top

    Boil and Cool:
  • 2 cups Sugar
  • 1 1/2 cups Honey
  • 1/2 cup Butter

  • Add:
  • 3/4 cup Cold Strong Coffee
  • 1 1/2 tsp. Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Cloves
  • 1/2 tbs. Allspice
  • 1/2 tbs. Anise
  • Directions

    Add enough flour to the cooled liquid ingredients to make a soft dough. Chill dough.

    Roll into balls about the size of walnuts place on lightly greased cookie sheet and bake at 350° till delicately browned.

    Roll in powdered sugar while still slightly warm.

    Honey Peanut Butter Pie           Back to top

  • 1/3 cup margarine, softened
  • 1/2 cup sugar
  • 1/2 cup Honey
  • 2 teaspoons vanilla
  • 3 egg yolks
  • 6 Tablespoons flour
  • pinch of salt
  • 2 cups milk
  • 1 cup peanut butter
  • 8-inch graham cracker crust
      (may substitute Oreo cookies for graham crackers)
  • Directions

    Cream margarine, sugar and honey. Add vanilla and mix well with wire whip. Stir in egg yolks, flour and salt. Add milk and stir well again.

    Microwave on high for 5 to 6 minutes. Be sure to mix with a wire whip every couple of minutes.

    Add peanut butter about halfway through cooking time (when mixture is hot) mixing in well. Mixture should be pudding consistency when finished cooking. (May need to microwave 2 or 3 minutes longer.) Spread into small size graham cracker crust and chill.

    To dress it up, add dallops of Cool Whip, sprinkle with chopped peanuts and drizzle chocolate.

    Kathie's Honey Pecan Pie           Back to top

  • 3 eggs
  • 1/2 tsp. salt
  • 2/3 cup Gallberry Honey
        (or other dark honey)
  • 1 cup Clover Honey
        (or other light honey)
  • 1/3 cup butter, melted
  • 1 c. pecans (broken)
  • Directions

    Preheat oven to 350°. Prepare pie crust.

    In a large bowl whisk together eggs, salt, butter and honey.

    Pour into pie crust and bake for about an hour until filling is set. Let cool.

    Belgian Honey Cake           Back to top

  • 1 cup Brown Sugar
  • 1 cup Honey
  • 1/4 cup Shortening
  • 2 eggs
  • 6 drops Anise Oil,
        (or 1/2 tsp. Anise extract),
        (or 1 tsp. powdered Anise)
  • 3 1/2 cups Flour
  • 1/2 cup Water
  • 1/2 cup Sweet Milk
  • 1 1/2 tsp. soda
  • 1/4 tsp. salt
  • Directions

    Mix Cream, Sugar, and Shortening; add honey and mix well. Add beaten eggs, salt, and anise.

    Dissolve soda in milk. Add Flour gradually alternating with liquid, making the last addition flour. Put in 2 greased bread loaf tins.

    Bake at 375° for 45 minutes or a little more. Crust should be a deep golden brown.

    To serve, slice and butter.

    Honey Blueberry Coffee Cake           Back to top

  • 2 cups blueberries, fresh or frozen
  • 1 Tablespoon all-purpose flour
  • 1/2 cup honey
  • 2 Tablespoons fresh lemon juice
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 2 eggs
  • 1/4 cup milk
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon freshly grated lemon peel
  • 1 teaspoon vanilla extract
  • 6 Tablespoons butter, melted
  • 1/2 teaspoon baking soda
  • Directions

    Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside.

    In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with fork until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly.

    Bake at 350F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.

    14767 N. US Hwy 441
    Lake City, FL 32055


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