here at Honey Hill Farm
you have a favorite honey recipe,
to us. We'd love to hear from you! Below are a few honey recipes which
we would like to share. These have been reported to give excellent
flavor and are reasonably easy to make.
(15 oz) can of
1 (12 oz) can of evaporated milk
1 cup white sugar (this recipe doesn't use honey, but it's too good not
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
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.
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
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.
2/3 cup mild flavored honey
4 cups (about 10 slices) 1/2 inch size dry bread cubes
1/2 tsp salt
1 tsp vanilla
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.
3/4 cups butter or margarine, softened
5 cups all purpose flour
2 tsp baking powder
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground cloves
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.
oats (not the instant type)
1 cup wheat germ
1 cup sesame and/or sunflower seeds (alternately chopped pecans,
1 cup shredded, unsweetened coconut
1/4 cup oil
3/4 cup honey
1 Tsp vanilla
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.
Oatmeal Raisin Cookies
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
4 tbsp milk with 1 tsp. baking soda added to it
1 cup nuts or raisins (optional)
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.
Chocolate Oatmeal Cookies
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
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
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
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)
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.
1/4 cup water
1/2 cup honey
1/4 tsp. salt
3 Tbsp. butter or margarine
1/2 tsp. vanilla
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.
1/2 cups sugar
3/4 cups unsweetened cocoa powder
3/4 cups margarine or butter, softened
3/4 cups honey
1 Tbsp. vanilla
1 cup flour
1/2 tsp. salt
1 cup walnut pieces (optional)
Chocolate Frosting (see recipe below)
baking pan with non-stick coating
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.
flour and salt, beating on low to medium speed until just combined.
Stir in walnut pieces. Spoon into prepared pan.
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
chocolate frosting evenly over brownies, and allow frosting to set
before cutting into squares. Makes 24-32 brownies.
mixing bowl, combine:
3 ounces melted unsweetened chocolate
2 Tbsp. melted butter
on low speed until combined. Slowly add 3 Tbsp. water, beating until
evenly blended and smooth.
Hill Farm offers homemade soaps, sweet
soaps, soap loaves, soap slabs, soap bars, honey soaps, liquid soaps,
foamer soaps, lip balms, lip gel and natural solid perfumes.
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 seventy
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, our own spring water and vegetable oils. Our natural
bath products should especially appeal to those who value a healthy
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 homemade 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. We
accept Discover, Master Card & Visa.
Please visit our web pages, e-mail or call for more information about
our bath products.
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)
3 squares unsweetened chocolate, melted
2/3 cup water
1 tsp. vanilla
Add soda and salt to flour and sift again. Set aside.
In a separate
bowl, cream butter. Add honey gradually to butter, by tablespoons at
first, beating after each addition to keep mixture thick.
Add 1/4 of the
flour mixture to the butter/honey mixture and beat until smooth.
Add eggs, one
at a time, beating after each addition. Add chocolate and blend well.
flour mixture in thirds, alternately with water, beating well after
each addition. Add vanilla.
Spread in two
greased 9 inch round cake pans. Bake in 350 degree oven about 35
Spread with a
cream cheese frosting, or the frosting of your choice.
© 1997-2011 Honey Hill Farm