Enjoy the Best Fall Favorites from Weeks Honey Farm

Are you daydreaming about warmer clothes and crisp mornings?

vegetables as they ripen in the cool air. On breezy evenings, you can now enjoy long walks along the trails under the canopies of gold, umber, violet and crimson trees.

Raw honey is a perfect natural sweetener and is healthier than any processed sugar.  We have collected all your favorite Weeks Honey Farm natural honeys and recipes for Fall all in one place. From comfort foods to desserts that are spicy and flavor packed you can not use a better sweetener to make your Fall perfect. Always Certified Kosher and Gluten-Free our premium honey provides flavor and the full benefits of real American honey. Check out the honey that will make your cozy sweater and brisk mornings the sweetest they can be!

The Best Honey Peanut Butter Cookies from Scratch will Be the Perfect Companion to Morning Coffee!

Weeks Honey Peanut Butter Cookies

I N G R E D I E N T S

  • 1 stick of salted butter
  • 1 egg
  • 1/2 cup of granulated sugar (to roll)
  • 1 1/2 cups peanut butter
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 1/2 cup raw Weeks Clover Honey

D I R E C T I O N S

  1. Preheat oven to 375 degrees
  2. Mix in honey, melted butter, egg, peanut butter
  3. Add mixture to flour, baking soda, and salt
  4. Roll into balls and the roll into sugar
  5. Lightly make cross pattern with fork (this causes crispness on the outside while remaining soft in the middle.
  6. Bake 13 minutes
  7. Enjoy after they cool!

(You can also add cinnamon to the batter or rolling sugar for added flavor)

Recipe Courtesy: Makayla Sauls

Weeks Honey Peanut Butter Cookies Weeks Honey Peanut Butter Cookies

Add Some Heat This Fall with Sweet Sriracha Dipping 

I N G R E D I E N T S

  • 1 cup mayonaise
  • 1 cup sour cream
  • 1 tablespoon sriracha
  • 1 tablespoon your choice of Weeks raw honey

D I R E C T I O N S

Add all ingredients into a medium size bowl. Mix well. Chill or serve room temperature. Add all ingredients into a medium size bowl. Mix well. Chill or serve room temperature. Transfer to ramekin bowl(s) before serving. Refrigerate unused dipping sauce.

Fall Masala Chai with Honey

I N G R E D I E N T S

  1. Black tea (we prefer bagged or loose-leaf, decaf when possible)
  2. Milk (we went dairy-free with coconut and/or cashew )
  3. Sweetener (we went for a little raw honey)
  4. Spices (ginger, cinnamon, clove, cardamom, black pepper)

D I R E C T I O N S

Slightly crushing the spices opens them up more and makes for a stronger infusion (so you get more flavor out of a lesser amount), packing more of a punch with fewer ingredients and less cost.

The crushed spices are added to a saucepan with water and freshly grated ginger and left to simmer for about 15 minutes. Grating the ginger makes for a stronger ginger flavor. But if gingery chai isn’t your thing, slice instead of grating and/or slightly reduce the amount.

We prefer steeping first in water alone because we find it makes a stronger infusion than adding the milk too soon.

The black tea and dairy-free milk are then added and heated slightly. For a full-bodied drink, we like using thick, rich dairy-free milks such as Cashew Coconut Oat Milk.

Then all that’s left is to add your honey of choice and strain.

It’s the perfect drink to enjoy cuddled up with a blanket and a good book. Or make a big batch and reheat on the stovetop or in a milk frother on busier days.

The spices vary depending on the recipe, but our favorite combination is cinnamon, cardamom, black pepper, cloves, and ginger.

Full Video on this recipe/process.

Candied Southern Sweet Potatoes

I N G R E D I E N T S

  • 1 can sweet potatoes

  • 1/4 cup butter

  • 1/2 cup honey (we recommend Orange Blossom or Clover)

  • 1/2 cup pineapple juice

D I R E C T I O N S

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

Honey Pumpkin Pie

I N G R E D I E N T S

  • Pastry for a double-crust pie
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup honey of your choice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup milk

D I R E C T I O N S

Line a 9-in. pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375° for 50 minutes or until a knife inserted in the center comes out clean.


From the remaining pastry, cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake at 375° for 8-10 minutes or until golden brown. Arrange decorations on cooled pie.

 

>> Check back for more added recipes this month!

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