| More Great Honey Recipes!
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
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.
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)
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.
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.
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
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
Yields 12 Servings
1 cup whipping cream
3 Tablespoons honey
1 teaspoon vanilla
Beat whipping cream until mixture thickens; gradually add honey and beat
until soft peaks form. Fold in vanilla.
Yields 2 Cups
3 eggs, well beaten
2 cups milk
1/2 cup honey
1/4 teaspoon salt
2 cups half-and-half
1 Tablespoon Vanilla
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
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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