Home Page About Us Honey Soaps 1 Honey Soaps 2 Honey Soaps 3 Soap Hearts Soap Sacks Liquid Soaps Solid Perfumes Lip Balms Bath Salts Body Polish Honey Beeswax Special Sales Our Catalog Customer Comments Newsletter Signup Honey Recipes Favorite Links Guestbook Wholesale Contact Us

Honey Recipes A honeybee gathering nectar here at Honey Hill Farm If you have a favorite honey recipe, please e-mail it to us. We'd love to hear from you! Acorn Squash 1 acorn squash 2 Tbsp honey 2 Tbsp butter 1 or 2 apples Preheat oven to 350 degrees. Cut the acorn squash in half lengthwise. Remove seeds. Grate apples and put equal amounts into each of the squash halves. Top with butter and honey. Put filled squash in baking pan with approx 1/2 Inch of water. Bake at 350 degrees approx 40 minutes or until done. Joan's Pumpkin Dessert 1 (15 oz) can of Libby's pumpkin 1 (12 oz) can of evaporated milk 3 eggs 1 cup white sugar (this recipe doesn't use honey, but it's too good not to include) Use spices for the Libby pie recipe on the pumpkin can or 4 tsp. pumpkin pie spice 1 (18.5 oz) yellow cake mix 1 stick melted butter 1-1/2 cups chopped walnuts Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. Mix pumpkin, milk, eggs, sugar and spices well. Pour into the pan. Sprinkle *dry* cake mix over the top and drizzle with the melted butter. Top with walnuts. Bake at 350 degrees approx 40-45 minutes until a toothpick inserted in the center comes out clean. Serve with ice cream or whipped cream. Jane's Honey-Cinnamon Butter 1 stick butter (the real thing), softened 1/2 cup honey 1 tsp cinnamon Mix all together and serve with bagels, yeast rolls, toast, ... Delicious! Honey Pumpkin Pie 2 eggs, slightly beaten 16-oz can of pumpkin 3/4 cup honey 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/8 tsp cloves 1 cup evaporated milk 9-inch unbaked pie shell Prepare single pastry for a 9-inch pie pan. In a bowl, beat eggs slightly, then mix in the remaining ingredients. Pour into pastry-lined pie pan and bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 45 minutes longer or until pie is set or until knife inserted in center comes out clean. When cool, top with whipped cream. Bread Pudding 4 cups milk 2/3 cup mild flavored honey 4 cups (about 10 slices) 1/2 inch size dry bread cubes 6 eggs 1/2 tsp salt 1 tsp vanilla nutmeg (optional) Warm milk and honey together. Prepare bread cubes, removing crust. Place in two-quart buttered casserole. Beat eggs slightly with salt. Add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300 degrees. Bake 50-60 minutes or until custard tests done near center. May be served warm or cold. 8 servings. You can cut the recipe in half. Reduce baking time 15 minutes. Honey Gingerbread Cookies 1-1/2 cups honey 3/4 cups butter or margarine, softened 1 egg 5 cups all purpose flour 2 tsp baking powder 1 tbsp ground ginger 1 tbsp ground cinnamon 1 tsp ground cloves In large bowl, cream honey and butter until light and fluffy. Beat in egg. Add flour, baking powder, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least two hours. When dough is chilled, divide dough in half; return one half to refrigerator and make cookies with the other half. Dust work surface and dough lightly with flour. Roll out dough to 1/4-inch thick. Cut into gingerbread men shapes using a cookie cutter; transfer to well-greased baking sheet. Bake at 350 degrees for 10-12 minutes. Remove cookies from sheet and cool on wire rack. Repeat with remaining dough. Makes about three dozen cookies depending on the size of your cookie cutter.   Crunchy Dry Cereal 3 cups rolled oats (not the instant type) 1 cup wheat germ 1 cup sesame and/or sunflower seeds (alternately chopped pecans, almonds, etc) 1 cup shredded, unsweetened coconut 1/4 cup oil 3/4 cup honey 1 Tsp vanilla Mix all ingredients. Spread 1/2 inch deep on cookie sheet, lightly oiled. Bake at 250 degrees F for 30 to 45 minutes until golden brown. Stir occassionally, as sides and bottom brown first. Let cool, stir while cooling. Store in airtight container.   Honey Oatmeal Raisin Cookies 2 cups rolled oats 1 cup honey (or 1/2 cup honey and 1/2 cup brown sugar) 1 cup shortening 1 tsp salt 2 cups flour 2 eggs 4 tbsp milk with 1 tsp. baking soda added to it 1 cup nuts or raisins (optional) Cream together sugar (if used) and shortening. Add eggs, honey, milk and soda. Mix. Add flour, mix again. Stir in oats and nuts or raisins. Drop by spoonfuls on greased cookie sheet. Bake 350 degrees for 10-12 minutes.   Honey Chocolate Oatmeal Cookies 2 1/2 cups flour 1 tsp baking powder 1/4 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon 1 cup shortening 1 1/4 cup honey 2 eggs, beaten 1 oz. chocolate, melted 1 1/2 cups rolled oats 1 cup nuts or coconut Cream shortening and honey. Add beaten eggs, melted chocolate. Mix well. Add dry ingredients. Mix well. Stir in rolled oats, nuts or coconut. Drop by spoonfuls onto a greased cookie sheet. Bake 350 degrees for 10-12 minutes.   Punch This is REALLY good. I didn't have pineapple juice, so I cut up a lemon and let it simmer with the other ingredients instead, and it turned out fine. (I still added the lemon juice listed in the recipe too.) Enjoy! 6 cups apple cider or juice 1 cinnamon stick 1/4 tsp. nutmeg 1/4 cup honey 3 Tbsp. lemon juice 1 can (18 oz.) unsweetened pineapple juice (2 1/4 cups) Cinnamon sticks for stirrers (optional) In large saucepan, heat cider and one cinnamon stick to boiling, reduce heat. Cover and simmer 5 minutes. Uncover, stir in remaining ingredients except cinnamon sticks. Simmer 5 minutes longer. Serve in punch bowl (or just out of the saucepan, like I did). Use cinnamon sticks as individual stirrers if desired. Makes 16 1/2 cup servings.   Butter Pecan Sauce 6 Tbsp. butter 2 tsp. cornstarch 1 1/3 cups honey 1/2 cup chopped pecans Melt butter over low heat. Stir in cornstarch. Add honey and cook, stirring constantly, until mixture boils. Add pecans. Serve slightly warm over ice cream.   Chocolate Sauce 2 squares unsweetened chocolate 1/4 cup water 1/2 cup honey 1/4 tsp. salt 3 Tbsp. butter or margarine 1/2 tsp. vanilla Combine chocolate, water, honey and salt in small saucepan. Stir over low heat until chocolate is melted. Increase heat to medium and cook until sauce is smooth and slightly thickened. Remove from heat and stir in butter and vanilla. Serve warm or cold. Makes 1 cup.   Honey Bear Brownies 1 1/2 cups sugar 3/4 cups unsweetened cocoa powder 3/4 cups margarine or butter, softened 3/4 cups honey 1 Tbsp. vanilla 4 eggs 1 cup flour 1/2 tsp. salt 1 cup walnut pieces (optional) Chocolate Frosting (see recipe below) 1. Spray 13x9x2 baking pan with non-stick coating 2. In a large mixing bowl, cream butter or margarine. Add honey and vanilla. Add sugar and cocoa powder slowly. Beat with mixer on low speed until combined. Add eggs, one at a time, beating well after each addition. 3. Gradually add flour and salt, beating on low to medium speed until just combined. Stir in walnut pieces. Spoon into prepared pan. 4. Bake in 350 degree oven for about 35 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool completely before frosting. 5. Spread chocolate frosting evenly over brownies, and allow frosting to set before cutting into squares. Makes 24-32 brownies.   Chocolate Frosting In a medium mixing bowl, combine: 2 cups powdered sugar 3 ounces melted unsweetened chocolate 2 Tbsp. melted butter Beat with mixer on low speed until combined. Slowly add 3 Tbsp. water, beating until evenly blended and smooth.   Honey Chocolate Cake 2 cups sifted cake flour 1 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup butter or margarine 1 1/4 cups honey (one pound, if you drain the jar well) 2 eggs 3 squares unsweetened chocolate, melted 2/3 cup water 1 tsp. vanilla 1. Sift flour. Add soda and salt to flour and sift again. Set aside. 2. In a separate bowl, cream butter. Add honey gradually to butter, by tablespoons at first, beating after each addition to keep mixture thick. 3. Add 1/4 of the flour mixture to the butter/honey mixture and beat until smooth. 4. Add eggs, one at a time, beating after each addition. Add chocolate and blend well. 5. Add remaining flour mixture in thirds, alternately with water, beating well after each addition. Add vanilla. 6. Spread in two greased 9 inch round cake pans. Bake in 350 degree oven about 35 minutes. 7. Spread with a cream cheese frosting, or the frosting of your choice.   Home Contact Us   Honey Hill Farm offers handmade soaps, sweet soaps, soap loaves, soap slabs, soap bars, honey soaps, liquid soaps, salt scrubs, body polish, bath salts, lip balms, bath fizzers, bath seltzers, soap sacks & other bath products & cosmetics. These beauty oriented bath & body products make excellent gifts especially well suited for mothers day, fathers day, a birthday or any other special holiday. Honey Hill Farm's soaps are characterized by a sweet, fresh, honey and beeswax fragrance. We offer more than forty different homemade soaps, with vivid colors, swirl patterns and alluring scents in a convenient bath size bar. Here at Honey Hill Farm we use natural ingredients in our soapmaking including herbs, honey, beeswax, minerals, spring water and vegetable oils. In addition to homemade soap, we offer handcrafted bath & body products. This should especially appeal to those who value a healthy lifestyle. We also harvest honey from our own beehives. The "articles about us" page features Country Woman Magazine's writeup about beekeeping here with a photo of one of our beehives. Our handcrafted retail products are available by mail order or through our web store. Our secure server processes credit card orders. You may also place an order by phone or fax. See our new Catalog page for a free, full-color catalog that you can download and print. Call or e-mail for a free brochure by mail. Honey Hill Farm's wholesale bath products are available to qualified shops and stores. We accept Discover, Master Card & Visa. Please visit our web pages, e-mail or call for more information about our bath products. Copyright © 1997-2008 Honey Hill Farm