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More Great Honey Recipes!
         Crab Dip
Honey Barbeque Sauce
Flavored Honey         
          Honey Pineapple Carrot Salad
Honey Whipped Cream
Honey Vanilla Ice Cream         

Crab Dip           Back to top

  • 1/2 med. onion, chopped
  • 1 1/2 c. catsup
  • 2 cloves minced garlic
  • 2 tbsp. vinegar
  • 1/2 tsp. salt
  • 1 tbsp. mustard
  • 1/2 tsp. pepper
  • 2 tbsp. A1 sauce
  • 1/4 c. lemon juice
  • 1 c. honey
  • 1 (8 oz.) cream cheese
  • 1/2 mock crab meat

  • Directions

    In a blender mix together the first 10 ingredients, briefly until well blended.

    Pour into a pan and boil for 3 minutes: let cool.

    Shred crab meat into bite size pieces and place over block of cream cheese.

    Ladle cooled cooked mixture over the crab and cheese and serve with crackers.

    Honey Barbeque Sauce           Back to top

  • 1 (15 oz.) can condensed tomato soup
  • 1/2 c. honey
  • 2 tbsp. Worcestershire sauce
  • 2 to 3 tbsp. salad oil
  • 1 tbsp. lemon juice
  • 1 tsp. mustard
  • Dash of cayenne or bottle of hot pepper sauce (optional)
  • Directions

    In saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.

    TIP: Can be served as a dipping sauce for convenience chicken pieces.

    Makes about 2 cups.

    Flavored Honey           Back to top
    Basic Method

    The method for making each of the flavors is basically the same:

    Start with one cup of pure honey and simply vary the main flavoring ingredient.

    Place the honey in a small saucepan. Add flavoring. Bring just to a boil; reduce heat immediately and simmer for five minutes. Remove from heat and let stand for ten minutes (note: only cinnamon-clove needs to stand for 24 hours).

    Strain while warm. Place in sterilized jars.


  • Orange Honey is perfect over duck or combined with butter over cooked carrots. Add to honey the zest of one orange, cut into strips and squeezed to release flavor; then follow basic method.

  • Mint Honey is a refreshing addition to hot or cold teas. Add to honey 1 cup loosely packed fresh mint leaves, squeezed to release flavor; then follow basic method.

  • Ginger Lime Honey lends a festive sweet note to spicy dipping sauces for egg rolls, etc. Add to honey 10 quarter sized thin slices of peeled fresh ginger and the zest of 2 limes, squeezed to release flavor; then follow basic method.

  • Cinnamon-Clove Honey is heavenly stirred into French toast batter, or blended with butter for summer squash. Add 5 cinnamon sticks and 1 tablespoon cloves to one cup of honey. Bring just to a boil; reduce heat immediately and simmer for 5 minutes. Remove from heat and let stand for 24 hours. Reheat over low heat and strain to remove cinnamon sticks and cloves. Place in sterilized jars.

  • Honey Pineapple Carrot Salad           Back to top

  • 1 can crushed pineapple
  • 2 packages (3 oz. each) lemon gelatin
  • 1/4 cup honey
  • 2 Tablespoons lemon juice
  • 2 Tablespoons orange juice concentrate, undiluted
  • 1 cup grated carrots
  • 1/2 pint whipping cream or 1-1/2 cups defrosted frozen whipped topping
  • Directions

    Drain liquid from canned pineapple into measuring cup and add enough water to make 1-1/2 cups liquid. Pour liquid into pan and bring to a boil. Stir in gelatin until dissolved. Remove from heat and blend in honey, lemon juice and orange juice concentrate.

    Pour into a medium bowl and refrigerate until slightly thickened, 20 to 25 minutes.

    Whip cream until soft peaks form. Blend pineapple, carrots and whipped cream (or defrosted frozen whipped topping). Pour into a 9 x 9-inch pan and refrigerate until firm.

    Serve each portion on a lettuce leaf and if desired garnish with a lemon slice and a teaspoon of shredded carrot.

    Yields 12 Servings

    Honey Whipped Cream           Back to top

  • 1 cup whipping cream
  • 3 Tablespoons honey
  • 1 teaspoon vanilla
  • Directions

    Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.

    Yields 2 Cups

    Honey Vanilla Ice Cream           Back to top

  • 3 eggs, well beaten
  • 2 cups milk
  • 1/2 cup honey
  • 1/4 teaspoon salt
  • 2 cups half-and-half
  • 1 Tablespoon Vanilla
  • Directions

    Beat eggs and milk together in large saucepan. Stir in honey and salt. Cook and stir over low heat about 10 minutes or until thickened. Cool. Stir in half-and-half and vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer's directions.


    For a richer, sweeter ice cream: Follow basic directions above but prepare egg-milk base with 1 cup each milk and half-and-half and 3/4 cup honey. Add 1 cup each half-and-half and whipping cream to cooled mixture.

    Yields 8 1-cup servings.

    14767 N. US Hwy 441
    Lake City, FL 32055


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