Recipes That Include Honey

Here are some delicious recipes that all include honey! Next to the recipes, you'll also find our products that fit perfectly with the other ingredients!

Vanilla Honey Bath
  • 1 cup sweet almond oil *
  • 1/2 cup honey
  • 1/2 cup liquid soap
  • 1 tablespoon vanilla extract

Place oil in medium bowl. Blend in remaining ingredients. Pour into a clean plastic bottle with a tight-fitting stopper or lid. Shake gently before using. Swirl desired amount into the bathtub under running water.

* light olive oil or sesame oil maybe substituted


Clover



Orange Blossom
Tropical Salad
  • 1 pk (3 oz.) orange gelatin
  • 1 cup small curd cottage cheese
  • 1/4 cup mild honey
  • 1 can (11 oz.) mandarin oranges, drained
  • 1 can (20 oz.) chunk pineapple, drained
  • 1 carton (8 oz.) dairy sour cream

In a bowl, combine and thoroughly blend dry gelatin into balance of ingredients. Chill several hours. If necessary, stir gently before spooning on top of crisp salad greens. Keep refrigerated. Makes 6 to 8 servings.



Baked Beans
  • 4 slices of bacon, diced
  • 1/2 cup chopped onion
  • 4 1/2 cups cooked navy beans
  • 1/2 cup each honey and ketchup
  • 1 tablespoon each prepared mustard and worcestershire sauce

Saute bacon and onion until onion is tender. Combine with remaining ingredients in shallow 2 quart oven safe baking dish. Cover with lid, or aluminum foil, and back at 350° for 30 minutes. Uncover and bake 45 minutes longer. Makes 4 to 6 servings.


Wildflower



Sage
Honey Mustard Dressing
  • 1 1/4 cups fat-free mayonnaise
  • 1/3 cup honey
  • 1 tablespoon vinegar
  • 2/3 cup vegetable oil
  • 1 teaspoon onion flakes
  • 2 tablespoons each chopped fresh parsley and prepared mustard

In small bowl, whisk together all ingredients until blended. Cover and refrigerate until ready to serve. Makes about 2 1/2 cups.



Candied Sweet Potatoes
  • 1 can sweet potatoes
  • 1/4 cup butter
  • 1/2 cup honey
  • 1/2 cup pineapple juice

Arrange sweet potatoes in a buttered baking dish. Heat butter, honey, and pineapple juice. Add to potatoes. Bake 400° until brown.


Orange Blossom



Wildflower
Sweet 'n Sloppy Joes
  • 1/4 cup each chopped onions, chopped celery, and grated carrots
  • 2 tablespoons vegetable oil
  • 1 pound ground turkey or hamburger
  • 1/2 cup tomato paste
  • 1/4 cup honey
  • 3 tablespoons water
  • 1 tablespoon vinegar
  • 2 teaspoons worcestershire sauce
  • 1 1/2 teaspons chili powder
  • salt and pepper to taste
  • 4 hamburger buns

In large pan over medium heat saute onions, celery, and carrots in oil until soft. Stir in turkey or hamburger. Cook for 5 minutes, stirring frequently, until meat is browned and crumbly. Stir in tomato paste, honey, water, vinegar, worcestershire sauce and chili powder. Simmer, covered, for 3 to 5 minutes. Season to taste with salt and pepper. Divide mixture evenly between hamburger buns to serve. Makes 4 servings.



Holiday Party Punch
  • 2 cups boiling water
  • 3/4 cup honey
  • 4 cups cranberry juice
  • 2 cups orange juice
  • 1 cup lemon juice
  • 1 quart ginger ale
  • ice cubes
  • sliced lemons, limes, oranges, or strawberries (optional)

Combine boiling water and honey, stir to dissolve. Chill. In large punch bowl, combine cranberry, orange, and lemon juices. Stir in honey mixture. Just before serving add ginger ale, ice cubes, and fruit garnish. Makes about 12 servings.


Orange Blossom



Clover
Heavenly Chocolate Mousse
  • 1 env. unflavored gelatin
  • 1-6 oz. pkg. chocolate chips
  • 2 1/4 C. milk
  • 1 tsp. vanilla
  • 2 T. honey
  • 1 1/2 C. whipped cream

Sprinkle the gelatin over the milk in a medium saucepan. Let stand 1 minute. Add the honey and stir over low heat about 5 minutes until gelatin is completely dissolved. Add chocolate and stir until melted; beat until well blended. Add vanilla. Pour into large bowl and chill. (You can speed this up by setting the bowl in a larger bowl of ice water) Stir occasionally, until the mixture mounds slightly when dropped from spoon. Fold in whipped cream. Turn into dessert dishes or an already baked and cooled pie shell. Chill until firm. Top with whipped cream and chocolate shavings. Mmmmmm! Heavenly!
Yield: 6 servings.



Homemade Honey Ice Cream
  • 1 qt. mllk
  • 1 T. vanilla
  • 1 qt. heavy cream
  • 6 egg whltes
  • 1 3/4 C. honey
  • 6 egg yolks

In saucepan, comblne milk, cream and honey. Heat to lukewarm over low heat, stirrlng constantly. Stir in the vanilla. Chill. Beat the egg whites until stiff. Then in another small bowl, beat the egg yolks until thick. Now, carefully blend the whites and yolks. Fold them into the milk mixture. Pour this into your ice cream freezer and crank away, following the directions that came with your freezer. When fresh fruits are in season, you can fill the ice cream freezer up only two-thirds full; then about halfway through the freezer process, add your chilled fruit and continue cranking. When the ice cream is done, remove dasher and retum to freezer for at least 1 hour to set completely, if you can wait that long. Homemade ice cream is such a special treat! Don't save it only for the Fourth of July.
Yield: 1 gallon.


Tupelo



Clover
Banana Popsicles
  • 4 firm bananas
  • 1/2 C. peanut butter
  • 4 wooden sticks
  • 1/4 C. milk
  • 1/3 C. mild flavored honey
  • 1/2 C. walnuts, finely chopped
  • 1-6 oz. pkg. carob chips or chocolate chips

Peel the firm bananas. Insert wooden sticks in the bananas lengthwise. Chill for 1 hour in the refrigerator. In a saucepan, combine the honey and carob chips. Stir over low heat until the carob chips are melted. Add the peanut butter. Continue stirring until the mixxture comes to a boil. Take off the stove and stir in the milk. Dip the chilled bananas in the mixture to coat. Roll in the finely chopped nuts. Freeze. Fruit must be served frozen.
Yield: 4 popsicles.



Honey Blondies
  • 1 cube butter
  • 1/3 C. all-purpose flour
  • 5 oz. white chocolate, divided
  • 1 tsp. baklng powder
  • 1/2 tsp. salt
  • 2 eggs
  • 3/4 C. mild honey
  • 1 C. chopped walnuts

Melt the 4 ounces of butter; chocolate and salt together in the microwave, stirring to mix. Add the vanilla. Then blend in the honey, flour and baking powder. Add the eggs and beat well with an electric mixer. Stir in the chopped walnuts. Pour into a greased 9x9x2" pan and bake in a 325° oven for about 35 minutes or until done in the center. Remove from oven. While still hot, grate 1 ounce of white chocolate on top. Allow Blondies to cool for 15 minutes before cutting into squares. Makes 16 delicious, moist, irresistible Blondles. These are guaranteed to be an all time favorite. NOTE: Look for pure white chocolate, the kind made with cocoa butter.


Clover



Sage
Honey Cut-Outs
  • 1 C. butter, softened to room temp.
  • 2 1/ 2 tsp. lemon juice
  • 1/2 C. honey
  • 1/2 tsp. grated lemon rind
  • 2 hard-boiled egg yolks
  • 1/4 tsp. salt
  • 1 raw egg
  • 1/4 tsp. crushed cardamon seeds, optional
  • 2 1/2 C. white flour

Cream the softened butter together with the honey and egg yolks. Blend well and add all the other ingredients. Stir until mixed thoroughly. Chill the dough for 2 hours. Then roll out on a floured bread board until the dough is 1/8" thick. You'll need to lightly flour your rolllng pin, also. Cut out with cookie cutters and place on ungreased cookie sheet. Sprinkle with just a touch of granulated sugar. Bake at 375° for 7 or 8 minutes. Makes 4 to 5 dozen cookies, depending on the size of cookie cutters. These make good Christmas cookies. Of course, you can decorate them with icing, if you desire.
Yield: 4 to 5 dozen.



Peanut Butter Satin Pie
  • 1/2 C. peanut butter
  • 1/4 C. non-instant powdered milk
  • 1/2 C. butter, softened to room temp.
  • 1/2 lb. tofu
  • 1/4 C. honey

Cream the peanut butter together with the softened butter. Slowly add the honey, beating constantly. Stir in the powdered milk. Divide the tofu in four equal-sized pieces and add one piece at a time, beating well after each addition. Empty into a cooked pie shell, or you might like to try a simple peanut crust (mix 1 cup finely chopped peanuts and 1 tablespoon honey thoroughly together and press into an 8" pie pan). Chill until firmly set. Garnish with a little whipped cream, sweetened with honey, topped off with a few ground peanuts.
Serves 8.


Tupelo



Buckwheat
Pecan Pie
  • 1-9" unbaked pastry shell
  • 1 T. butter, melted and cooked
  • 3 eggs
  • 1/4 tsp. salt
  • 1 C. honey
  • 1 C. broken pecans
  • 1 tsp. vanilla

Line a 9" pie pen with your favorite pastry. Chill in the refrigerator while proceeding to make the filling. Preheat the oven to 400*. Beat the eggs with your electric beater until light and foamy. Add the honey, vanilla, butter and salt and continue beating until smooth. Stir in the nuts. Pour into the cooled pastry shell and bake in a hot (400°) oven for 10 minutes. Then turn the oven down to 300° and bake for 20 more minutes. Last of all, turn the oven to 250° and continue baking for 5 minutes. Test to see if the pie is done by inserting a silver knife in the center of the fllllng; if it's done, it will come out clean. If not, cook another 5 minutes. Cool before serving.
Yield: About 8 pieces.



Orange Honey Cake
CAKE:
  • 3/4 tsp. baking soda
  • 1 1/2 cubes butter or margarlne, melted and cooled
  • 1/3 C. diced candied orange peel
  • 1 1/3 C. honey
  • 1 C. coarsely chopped walnuts
  • 2 eggs
  • 1/2 C. milk
  • 2 T. lemon juice
  • 3 1/2 C. white flour
  • 1 tsp. ground cloves
  • 1/4 tsp. salt
EASY ORANGE FROSTING:
  • 1/3 C. butter, softened to room temp.
  • 1/2 C. mlld honey
  • 1/4 C. frozen orange julce concentrate
  • 1 C. non-Instant dry mllk powder

CAKE: In a large bowl, beat together the melted butter with the honey, eggs, milk and lemon juice. Beat until well blended. Set aslde. In another bowl, stir together the flour, cloves, salt and baklng soda. Stir the flour mixture into the honey mixture. Then beat for 2 to 3 minutes or until the mixture is light and creamy. Mix in the candied orange peel and nuts. Pour into a greased and floured 8 1/2x3" springform cake pan or else you may bake it in two 8 1/2x4 1/2" loaf pans. Spread the batter evenly with a spatula. Tap the bottom of the pan(s) sharply against a hard surface several times to settle batter. Bake in 325° oven. In the springform pan the baking time ls 1 hour and 20 mlnutes. In loaf pans, you'll bake for 1 hour and 10 minutes. The cake is done when a skewer inserted in the center comes out clean. Cool in the springform pan 20 minutes before removing from the pan. The loaves should cool 10 minutes. Finish cooling on wire racks and frost with Easy Orange Frosting, if desired. This cake is rich and heavy and resembles fruitcake. You'll enjoy it for the holidays. Keeps well in the refrigerator.

EASY ORANGE FROSTING: Beat frosting ingredients together in a small mixing bowl until well blended. Spread over cooled cake. Sprinkle with chopped nuts, if desired.


Orange Blossom



Sage
Sweet 'N Sour Pork
STEAKS
  • 2 pork steaks, deboned and cut in small pieces
  • 2 carrots, sliced
  • 2 sticks celery, cut in large pieces
  • 1-20 oz. can pineapple chunks, drained
  • 1 green pepper, cut in long strips
  • 1/4 lb. fresh mushrooms, optional
  • 1-8 oz. can water chestnuts, drained and halved
  • 1 large sweet onion, sliced
SWEET 'N SOUR SAUCE:
  • 4 C. water
  • 1 C. soy sauce
  • 1/3 C. vinegar
  • Juice from 20 oz. can of pineapple
  • 1 C. brown sugar
  • 1 1/ 2 C. honey
  • 1 can cream of chicken soup
  • 1/2 C. tomato sauce
  • 8 T. cornstarch
  • 1/2 C. water

STEAKS: First of all, make the Sweet `N Sour Sauce using the recipe below. Set aside, allowing to simmer: In a large skillet, saute the pork, which has been sliced very thinly. Cook until well done. Prepare the carrots, celery, green peppen onion and fresh mushrooms, if desired. Mix all the vegetables, along with the drained pineapple chunks and water chestnuts in a large bowl. Add to the meat in the large sklllet, stirring lightly to mix. Cover and cook over medium-low heat for 3 to 5 minutes. Serve immediately over steaming hot rice. The vegetables should still be a little crisp. D0 not overcook.

SWEET 'N SOUR SAUCE: In a large, heavy saucepan, combine the water, soy sauce, vinegar, pineapple juice, brown sugar, honey, chicken soup and tomato sauce. Mix well with an electric mixer or by hand. Stir the cornstarch into 1/2 cup of water in a separate, little bowl. Add to the sauce, blendlng thoroughly. Cook over medium-low heat, stirring constantly until the sauce thickens. Allow to simmer until ready to serve. This sauce recipe is for a double batch. Freeze half of it. Then next time, simply warm up the sauce.
Yield: 4 to 6 servings.



Minted Carrots
  • 5 or 6 medium-sized carrots
  • 2 tsp. chopped fresh mint leaves
  • 1/4 C. butter
  • 3 T. honey

Scrub the carrots clean with a vegetable brush; cut into strips. Steam until tender and then drain. When the carrots are steaming, combine the butter, honey and mint leaves together in a small saucepan, stirring until the butter has melted. Add the honey-mint sauce to the hot, well drained carrots; heat over low temperature and stir occasionally untll the carrots are glazed. Minted carrots are a nice side dish to serve alongside lamb or beef.
Yield: 4 or 5 servings.


Orange Blossom



Sage
Minted Lamb Chops
  • 4 thick lamb chops
  • 1/2 C. honey
  • 1/4 C. lukewarm water
  • 2 T. chopped fresh mint leaves or 1 T. dried mint leaves
  • 1 T. apple cider vinegar
  • Salt and pepper, to taste

Combine the lukewarm water, vinegar, honey and chopped mint leaves in a saucepan. Simmer for 5 minutes. Season the lamb chops with salt and pepper to taste and place in a shallow baking pan. Broil in a preheated oven for 5 minutes, with the meat about 4" below the broiler. Spoon half of the mint sauce on top of the chops and return to the heat for another 5 minutes. Turn the chops and spoon on the remaining honey sauce. Lower the oven rack one position and return the chops to broll for another 6 to 8 minutes or until desired doneness. Baste occasionally with the pan juice. Serve immediately.
Yield: 4 servings.



LASAGNE
  • 1 lb. lean ground beef
  • 1 tsp. honey
  • 1 small onion, chopped
  • 1-10 oz. can tomato puree
  • 1 small green pepper, chopped
  • 1-15 oz. can tomato sauce
  • 2 cloves garlic, pressed
  • 6 lasagna noodles
  • 1 tsp. oregano
  • 2 lbs. ricotta cheese
  • 2 bay leaves
  • 3/4 lb. mozzarella cheese
  • 1 tsp. salt
  • Parmesan cheese

Brown the meat, onion and green pepper in a large skillet, breaklng up the meet in small pieces. Add the garlic, seasonings, honey, tomato puree and tomato sauce. Rinse the cans with a little water and add to the mixture. Allow to simmer while cooklng the noodles. Cook the lasagna noodles in a large pan of boiling water for 15 minutes or until tender. Pour one-fourth the sauce into a 13x9" pan. Add three of the noodles over the sauce. Next, add half of the ricotta cheese and than half of the mozzarella cheese. Sprinkle with a generous amount of Parmesan cheese. Repeat layers, using half of the remaining sauce and all the noodles and cheese. Pour remaining sauce over the top; sprinkle wlth Parmesan cheese. Bake at 375° for 25 minutes. Cut in squares.
Makes 8 generous servings.


Tupelo



Clover
Macaroni and Cheese
  • 1/2 lb. cooked macaroni
  • 2 C. cottage cheese
  • 3 eggs, separated
  • 1 C. yogurt or sour cream
  • 1/4 C. margarine
  • 1/2 C. wheat germ or bread crumbs
  • 2 T. honey

Beat the three egg yolks and mlx with margarine, honey, cottage cheese and yogurt. Beat egg whites until stiff. Fold all the ingredients together until evenly mixed, except the wheat germ. Pour into an oiled 2-quart casserole. Top with wheat germ or bread crumbs and dot with butter. Bake for 45 minutes in 375° oven. A delicious variation of an old favorite.



Honey Baked Beans
  • 2 C. dried beans (kidney or navy)
  • 1/2 C. honey
  • 6 to 8 slices bacon
  • 1/2 C. catsup
  • 1 tsp. ginger
  • 1 tsp. salt
  • 1 small sweet onion, chopped
  • 1 tsp. dry mustard

Wash the dry beans and then place them to soak in a quart of warm water for 3 hours. Simmer over low heat in a tightly covered saucepan for 1 hour and 15 minutes. Do not actually let them come to a boll, but simmer just below the boiling point. Drain the beans, saving the water. Place the bacon, which you have cut in 1" pieces, in the bottom of your bean pot or large baklng dish and pour the drained beans on top. In a separate bowl, combine the bean water with the ginger, chopped onion, honey, catsup, salt and dry mustard. Pour over the top of the beans. Place the rest of the bacon pieces on top. Cover with a lid or aluminum foil and let bake in a 300° oven for 5 or 6 hours. Stir occasionally, and if the beans become too dry, add a little boiling water.
Yield: 6 to 8 servings.


Buckwheat



Buckwheat
Honeyed Parsnips
  • 4 or 5 parsips
  • 1 T. butter
  • 1/2 C. honey
  • Salt, to taste
  • 1/2 C. hot water

Wash and peel the parsnips. Boil in water; salted to your taste, until tender; about 10 minutes. Cut in 1/2" diagonal slices and place in a baking dish. Whip the honey, hot water and butter together in a small bowl; then drizzle over the top of the parsnips. Bake in 350° oven for 10 minutes. Turn the parsnips over with a fork and bake for 10 additional minutes. If desired, just before serving, brown additionally under the broiler; but watch very closely all the time to prevent from scorching!
Yield: 5 or 6 servings.



Homemade Pizza
DOUGH:
  • 1/2 C. warm water
  • 1 1/2 tsp. oil
  • 1/4 tsp. honey
  • 1 1/2 tsp. quick rise yeast (1-1/4 oz. packet)
  • 1 1/3 C. whole wheat flour
HOMEMADE PIZZA SAUCE:
  • 1-10 3/4 oz. can tomato puree
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1/4 tsp. fresh ground pepper
  • 1 tsp. minced garlic
  • 2 tsp. grated Parmesan cheese

DOUGH: Stir the oil and honey into the warm water. Add the yeast and stir to dissolve. The water temperature should be between 110 and 115°. Beat in 1 cup of flour. Push the dough to one side of the bowl and add the remaining 1/3 cup of flour. Knead right in the bowl until the flour is mostly all worked in. Remove dough. Wash and lightly oil the bowl. Return dough to oiled bowl, turning to oil the dough. Cover and let rise in a warm place for about 30 minutes or until double in size. Punch down and reshape into a ball. Let rest for 4 minutes. Press the dough out on a lightly oiled pizza pan to a 12" diameter, leaving the edges slightly raised. Top with a can of pizza sauce or make Homemade Pizza Sauce. Add all the cheeses and toppings you like and bake. To bake, place on bottom rack in cold oven, turn oven to 500° and bake for 17 to 20 minutes.

HOMEMADE PIZZA SAUCE: Stir sauce ingredients together. This recipe makes enough for two pizzas. Refrigerate the remaining half of sauce and use in next week's pizza.
Yield: 1 (12") pizza.


Clover



Clover
Poppy Seed Dressing
  • 1/ 2 C. mild honey
  • 1 T. fresh onion puree
  • 1 tsp. dry mustard
  • 1 C. vegetable oil (soy oil preferred)
  • 1 tsp. salt
  • 1 1/2 T. poppy seeds
  • 1/3 C. apple cider vinegar

Measure the honey dry mustard, salt and apple cider vinegar directly into your blender or mixing bowl, if desired. Process until smooth. Make the fresh onion puree by rubbing a sweet onion over the finest part of your hand grater. Add to the dressing. Turn onto mix again; and, while the blender is going, gradually pour in the oil in a slow stream. Process until thoroughly blended. Stop the blender and sprinkle the poppy seeds on top. Flip the blender on and off three or four times until the seeds are mixed in. Place in a serving bowl and let the folks help themselves. Poppy Seed Dressing is a delicious accompaniment to any tossed green salad or also with avocados, grapefruit slices and apples on a crisp bed of romaine. Use your imagination!



Quick and Easy Coleslaw
  • 1/4 small heed cabbage
  • Honey-Lime Dressing
  • Water

Coarsely chop up one-fourth head of a small cabbage into your blender. Cover with cold water. Process about 2 seconds. Wait. Process another 2 seconds. Immediately drain in a sieve. Place cabbage on salad plates. Top with Honey-Lime Dressing. Garnish with raisins.
Makes 2 or 3 servings.


Sage



Clover
Layer Lettuce Salad
  • 1 head lettuce, shredded
  • 1 green pepper, diced
  • 1 C. celery, diced
  • 1 small sweet onion, diced
  • 4 hard-boiled eggs, sliced
  • 8 slices fried bacon, broken in pieces
  • 1 C. frozen peas, unthawed

Prepare all the ingredients as indicated. Place in a large salad bowl in the order listed, layering as you go. Spread Dressing For Layered Lettuce Salad over the top. Sprinkle grated Parmesan cheese over the top of dressing. Keep chilled until serving. Thls is so good, you'll make it again and again!
Serves 8 to 10.



Louis Dressing
  • 1/2 C. mayonnaise
  • 1/4 C. sweet pickles, finely chopped
  • 1/4 C. catsup
  • 1 hard-boiled egg, finely chopped
  • 2 T. apple cider vinegar
  • Dash of salt
  • 1 tsp. honey

Mix all dressing ingredients well, either by hand or with an electric mlxer, but not in a blender. Keep refrigerated until ready to serve. Serve with Crab Louis salad.


Orange Blossom



Tupelo
Eggnog
  • 3 C. milk
  • 1/2 tsp. pure vanilla extract
  • 3 eggs
  • Dash of salt, optional
  • 3 T. honey
  • 1 C. crushed ice

Put all the ingredients, except the ice, into your blender and process until smooth. Next, add the ice and process again until smooth. Serve immediately.
Yield: About 1 quart.



Energy Drink
  • 1/4 C. honey
  • 1 egg
  • 1/2 C. unsweetened pineapple juice
  • 1 C. cold milk
  • 1 banana, sliced
  • 1 T. bee pollen

Put all the ingredients together in a blender and process until frothy. A great drink for joggers!
Yield: 2 large glasses.


Buckwheat



Clover
Honeyed Chocolate
  • 2 T. cocoa or carob powder
  • 3 T. honey
  • 1/2 tsp. salt
  • 2 C. milk, scolded

Blend the cocoa or carob powder with the salt and honey. Add to the scalded milk and simmer over low heat for 2 to 3 minutes. Serve either hot or cold. If serving cold, just pour over crushed ice in tall glasses.



Honey Ice Cubes
  • 1/2 C. honey
  • 2 T. lemon juice
  • 2 C. very hot water

Blend the honey with the hot water and lemon juice. Pour into ice cube trays and freeze at once. Serve wlth lemonade or any fruit punch. Delicious in iced tea, too. "Cool it" with Honey Ice Cubes.


Buckwheat




                   


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