Recipes

HONEY RECIPES

Honey Recipes

This page may change from time to time to bring you new and/or seasonal recipes.

Honey Ice Cubes:  

1/2 Cup honey,    2 Table spoons Lemon juice,    2 Cups very hot water

This is one of the easiest recipes, and is great for the holidays and on hot summer days.  Blend the honey with the hot water and lemon juice. Pour into ice cube trays and freeze at once.  Serve with lemonade, spiced drinks, ice tea or any fruit punch.

Honey Fruit Cake:

6 Cups dried fruit and nuts (your choice-dates, raisins, figs, pears, apples, pineapples, walnuts, etc.)     1  3/4 Cup brandied mincemeat,     2 eggs,     1 Cup whole wheat flour,      1 tsp. baking powder,     2 Table spoons whole wheat flour,   1 Cup honey. 

Of course this one of the holiday classic recipes. In a large mixing bowl, combine the dried fruit, nuts and mincemeat. Stir in 2 tablespoons of flour. In another bowl, beat eggs well. Continue beating eggs while adding honey in a fine stream. Fold into the fruit mixture.  In a third bowl, stir together the dry ingredients and carefully fold into fruit mixture. Spoon into an angel food cake pan that has been lined with parchment paper. grease the paper. Bake at 300 degrees F. for  1  1/2 hours. Cool and remove from pan. Wrap in plastic wrap and refrigerate for several days to allow the flavors to blend together. Yields about 4 pounds of honey fruit cake.

Honey Sweetened Strawberry Pie:

1 baked and cooled pie crust,    6 cups fresh strawberries,    1/4 cup water,    1/4 cup lemon juice,    2 Tbsp cornstarch,    1/4 cup to 1/2 cup raw honey.

Put two cups of washed strawberries in a saucepan with the water. Simmer over medium heat for 10 minutes; crush the berries in the pan. In a small bowl mix the cornstarch and lemon juice. Pour slowly into the berry mixture, stirring constantly. Let the berries thicken and bubble for about 3 minutes, then remove from heat. Stir in honey.  Cut the remaining strawberries in quarters and pile them into the pie crust. Pour the cooked berries over the cut strawberrys. Chill for 3 hours in the refrigerator. Top with whipped cream and serve. (Use your imagination and decorate the top of the whipped cream with a light sprinkle of cinnamon, chocolate chips or other topping.)

Watermelon Pickles:

This is one of my favorite recipes my Grandmother made on holidays when I was a kid. A great way to clean up the watermelon rinds in the summer. 

2 lbs watermelon rind  (trimmed of hard green outer husk and very little or no inner red fruit, cut into small chunks or cubes),     2 Tablespoons sea salt in 1 qt. water,    1  1/2 cups vinegar (white),    1  1/2 cups water,    2 cups honey,    2 cinnamon sticks,    2 teaspoon whole cloves,    1 oz. fresh ginger-root,    2 lemons, sliced thin.     other items:  cheesecloth and  3 pint sized canning jars.

Soak the rind in the salt water overnight. The next day remove the watermelon rind from the salt solution and boil in clean fresh water until tender for about 10 minutes. Drain. Make a spice bag from cheesecloth and add the cinnamon, cloves and ginger-root.  Place the sliced lemons,  1  1/2 cups water,  1  1/2 cups vinegar  and the spice bag in a large saucepan and bring to a boil.  Turn down the heat and add the honey. Now add the drained watermelon rind. Simmer until the rind pickles are clear and transparent (takes about 30 minutes). Remove the spice bag and seal pickles with syrup in hot sterilized jars. Allow only 1/4" head space in each jar. Yields 3 pints. 

Note: If mixture gets too thick before pickles become transparent, a small amount of boiling water may be added.

Honey Walnut Baklava:

Prep time: 20 mins    Cook time: 1 hour 30 mins 
Serves: 24

1 lb (4 cups) finely chopped walnuts and/or pecans (or your choice of tree nuts),    1/3 cup sugar,    1 tsp cinnamon,    1  1lb package of phyllo dough (thawed),    7 oz (1¾ sticks butter) melted,    12 oz jar of honey.    Special equipment: 9" x 13" buttered pan and a pastry brush

1) Stir the nuts, sugar and cinnamon together in a large bowl and set aside.   2) Remove the phyllo dough from the package and unroll on the counter. Trim to 9" x 13" and cover with a damp cloth.    3) Brush the bottom of the pan with melted butter and place a sheet of phyllo dough into the pan. Carefully brush melted butter onto the sheet of pastry and top with another sheet. Butter and repeat until you've used 5 sheets of phyllo dough.    4) Divide the nuts mixture into 3 equal portions and sprinkle one third over the pastry layers in the pan.    5) Repeat the pastry and buttering process with 5 more sheets of phyllo dough, and top with another third of the nuts.    6) Repeat with butter and pastry sheets again; top with nuts, then one last time with 5 more sheets of pastry and butter.    7) Using a sharp knife, cut halfway through the layers (lengthwise into 3, and crosswise into 4). Next cut each piece in half, diagonally to end up with 24 pieces total.    8) Bake in 300°F oven for about 1½ hours or until top is golden brown. Remove from oven.    9) Heat honey until hot, then spoon over hot baklava as soon as it comes out of the oven. Allow to cool in tray on cooling rack. Keep at room temperature, covered with aluminum foil.   10) To serve, cut all the way through the layers to remove the pieces from the pan.

More to come (send me your favorites also)