Favorite Honey Recipes

Delightful and delicious Fisher honeys have a great many uses. Try them in glazes for barbecuing, spread them on homemade biscuits or simply drizzle them in a hot cup of coffee or tea.

         
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 Benefits of Honey

 

HONEY-NUT TOPPING

Combine equal amounts and whip together: Butter (or Margarine)

HONEY

Peanut Butter

Maple Syrup


HONEY WAFFLES

2 c. sifted all-purpose flour

3 tsp. baking powder

3/4 tsp. salt

6 T. melted butter

2 eggs, separated

1 1/4 c. milk

1 T. HONEY

Sift flour, baking powder and salt together. Add melted butler to beaten egg yolks then add milk and HONEY. Pour into dry ingredients and mix quickly. Fold in stiffly beaten egg whites. Bake on hot waffle iron.

Serves 6


SPINACH SALAD

1/2 lb. spinach, broken up

1 medium onion, sliced

1/2 lb. mushrooms, sliced

4 hard cooked eggs, quartered.

Combine all ingredients and chill.

4 slices bacon fried crisp.


DRESSING:

4 T. bacon fat

1/4 c. vinegar

1 T. HONEY

Combine bacon fat, vinegar and HONEY. Bring to a boil.  Pour over salad. Add crumbled bacon. Serve immediately.

Serves 8


SWEET AND SOUR SAUCE

1 c. unsweetened pineapple juice

1/4 c. wine vinegar

1 T. soy sauce

1/3 c. HONEY

1/4 c. catsup

2 T. cornstarch

1/4 c. unsweetened pineapple juice in a small saucepan, combine 1 c. pineapple juice, vinegar, soy sauce, HONEY and catsup. Stir over moderate heat to simmering. Dissolve cornstarch in 1/4. c. pineapple juice. Add to sauce. Stir until clear.


COMPANY MEATLOAF

1 1/2 lb. lean ground beef

1/2 lb. ground pork

1 egg, beaten

1 c. cracker crumbs

1/2 c. scalded milk

1/2 c. grated cheddar cheese

1/2 tsp. black pepper

1 whole green pepper, sliced

Combine all ingredients, mix well. Shape into loaf and place in baking pan. Press green pepper strips across top of meatloaf.

TOPPING FOR MEATLOAF

1/3 c. catsup

3 T. HONEY

4 crackers, crushed

1/4 c. hot water

Mix together and cover meatloaf. Bake at 350F for 1 hour, let stand 10 minutes before serving.

Serves 8


LEMONADE

Mix 2 tablespoons of  HONEY
with the juice of 1/2 lemon. Add 1 cup hot or cold water according to whether hot or cold drink is desired.


STRAWBERRY JUICE

Yield: quarts

24 cups berries, stemmed and sliced
3 cups HONEY

If a juicer is available, juice the berries. Other wise, they may be ground up in a blender and put through a strainer. Heat juice and HONEY to a boil. Pack into hot sterilized jars to within 1/2-inch of tops. Process in a hot-water bath for 30 minutes.

For a strawberry flavor, this juice is pure delight. It adds exciting flavor to apple juice when mixed I quart strawberry juice to 1 gallon apple juice.


WINTER'S DELIGHT

Yield: 5 half-pints

3 cups cranberries
1 1/2 cups diced apples (peeled)
1 1/2 cups water
1 1/2 cups crushed pineapple (do not drain)
which equals about one squall pineapple
2 tablespoons lemon juice
2 1/3 cups HONEY

Put cranberries in a blender to mash and grind skins, or mash and, after first cooking, press through sieve to remove skins. Cook tenders, about 45 minutes. Measure out 3 cups of apples and add pineapple, lemon juice, and HONEY to it. Mix well and boil rapidly at 9F above boiling until thick and clear, about 8 minutes. Spoon hot into hot sterilized jars to within 1/4-inch from top. Seal. Process for 10 minutes in a boiling-water bath.


TOSSED SALAD DRESSING

1 cup salad oil
1/2 cup vinegar
1/2 cup warmed HONEY
1/3 cup catsup
Juice of one lemon
2 tbsp. paprika
1 teaspoon celery seed
I small onion chopped
1 tsp. salt

In a blender combine all ingredients. Set on medium setting for about 6 seconds. Store in quart jar with lid. SHAKE WELL BEFORE SERVING. Makes 1 quart (almost).


HONEY VINEGAR

Mix together 1 qt. of filtered HONEY and 8 pts. Of warm water. Allow the mixture to stand in a warm place until fermentation ceases about two months. The vinegar should be Clear in color. Test for acid strength. When strong enough, strain and seal in clean sterilized jars.

This vinegar is excellent to use for Herb

Vinegars.


HONEY HORSERADISH SAUCE

1/4 cup HONEY
1/4 cup mayonnaise
1/4 whipping cream, whipped
3 tbsp. horseradish
1 tsp. mustard
1/4 tsp. salt
1 tsp. vinegar
Add HONEY to mayonnaise. Fold in whipped cream. Add horseradish & condiments. Store in refrigerator.


HONEY BAKED STUFFED APPLES

6 apples
1/2 cup dates
2 tbsp. melted butter or oleo
1 cup HONEY
1/4 cup water

Cut up dates, add melted butter and 1/2 cup of the HONEY. Mix well and set aside. Cut off top of 6 apples, remove core and stuff with the date mixture. Place in baking dish and drizzle 1 tablespoon of HONEY over each apple. Pour 1/4 cup water into bottom of baking dish. Bake (350-400 degrees) until apples are tender (about 40 minutes).
Serve with HONEY sauce.


BEST HONEY BAKED BEANS

1 gallon Great Northern Beans
1 32 oz. bottle catsup
1/4-1/2 lb. bacon &
1 medium onion fried together
2 tbsp. prepared mustard
2 cups brown sugar
2 cups HONEY

Mix all the ingredients together and bake for one hour at 350. Specs 50 people. Makes one gallon.


melissa.jpg (11072 bytes)

Melissa S. Fisher

1987 Pennsylvania Honey Queen

MICROWAVE HONEY CORN

2-10 oz. boxes frozen corn

2 T. Butter

2 T. HONEY

1/4 tsp. salt

3/4 c. milk

Place all ingredients into a one-quart casserole dish. Cover and microwave 8 to 10 minutes. Let stand a couple minutes before serving.

Serves 8


MOM'S HARVARD BEETS

1-16 oz. can sliced beets, reserve liquid

1/3 c. vinegar

1/3 c. HONEY

2 T. cornstarch

2 T. butter

2 whole cloves, optional

Combine vinegar, HONEY, cornstarch, and beet liquid in small saucepan until cornstarch is dissolved; add butter. Bring to a boil, add sliced beets. Heat thoroughly. Top with orange slices.

Serves 6


HOUSE DRESSING

Mix the following ingredients with an electric mixer:

1/3 c. Kraft mayonnaise

1/3 c. Miracle Whip salad dressing

1/4 c. vinegar

1/4 c. light flavored HONEY

1 T. prepared mustard

1/2 tsp celery seed, optional

Delicious served over greens, tossed salads and chef salad.


PRIZE WINNING

HONEY PEANUT BUTTER COOKIES

1/4 c. shortening

1/2 c. peanut butter

1/2 c. granulated sugar

1/2 c. HONEY

1 egg

1 3/4 c. flour

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

Mix shortening, peanut butter, sugar, HONEY, and egg thoroughly. Blend all dry ingredients; stir into shortening mixture. Heat oven to 350'F. Roll dough into balls. Place on lightly greased baking sheet. Flatten crisscross style with fork dipped in flour. Bake 8-10 minutes.

Makes about 3 Dozen cookies.


HONEY BREAD

1 package dry yeast

1/4 c. warm water (about 105 degrees)

2 T. HONEY

2 T. shortening or lard

1 T. salt

1 c. scaled milk

1 c. cold water

5-6 c. flour

Dissolve dry yeast in warm water. Set aside. Place in large mixing bowl:

HONEY, shortening, & salt. Pour in the scalded milk and stir until salt and shortening are dissolved or melted. Pour in cold water and cook the mixture to lukewarm. Add yeast mixture. Stir. Gradually add flour until the dough is stiff. Turn onto a. floured surface and knead until elastic. Grease a bowl and place ball of dough into it. Grease top of dough. Cover with a damp cloth, place in warm area and let raise to double in bulk. Knead and form into two loaves. Places loaves into greased bread pans. Cover with damp cloth, place in warm area and let raise until nicely rounded above top of pan. Remove cloth and bake at 350 degrees for 30-40 minutes. Remove from pans and butter the tops of hot bread.


holly.jpg (11728 bytes)

Holly L. Fisher

1991 Pennsylvania Honey Queen


HAWAIIAN GLAZED SPARERIBS

Ribs:

2 lbs. lean spareribs
Sauce:
1 tsp. cornstarch
1 (6 oz.) container fresh
pineapple-orange juice
1/3 cup barbecue sauce
1/2 cup HONEY
1 tbsp. Oil
l tsp. salt (optional)

Place ribs in a large saucepan, cover with water and simmer for 1 hour. Start fire and let coals burn until covered with gray ashes. Combine the cornstarch, pineapple-orange juice, barbecue sauce, HONEY and oil. Simmer 30 minutes. Remove ribs from water and brush with above and place over coals until browned.


HONEY BISCUITS

2 cups flour
4 tsp. baking powder
1/2 tbsp. salt
1/3 cup shortening
2/3 cup milk
1/4 butter
1/4 cup HONEY

Sift flour, baking powder and salt together in to a mixing bowl. Cut in shortening until mixture resembles cornmeal. Add milk gradually, blending until well combined. Place dough in to floured surface pat into a 1-inch thick rectangle. Cream butter and HONEY and spread a portion of this mixture on dough. Roll up as for jelly roll then cut into 1-inch thick slices.
Arrange on baking sheet with 1/2 in. space between each biscuit. Spread remaining HONEY-butter mixture on top of each biscuit.
Bake at 350 for 12-l5 minutes.


ANDY'S BANANA-WALNUT CAKE

1/4 cup butter
1/2 cup sugar
1/2 cup HONEY
1 cup mashed bananas
1 cup grand walnuts
2 eggs separated
4 tbsp. sour milk
1 3/4 cup flour
1 tsp. soda
1 tsp. baking powder

Beat the egg whites till light peaks form, set aside. in a large mixing bowl mix all the ingredients together. Fold in the egg whiter. Pour into tube pan. Bake at 350 for 1 hour.


HONEY-PEANUT BUTTER TREATS
1 cup HONEY
1 cup brown sugar
1 clap chunky peanut butter
6 cups Rice Krispies Cereal

Use a large, heavy, saucepan! Stirring constantly, bring the first 3 ingredients to a boil. Remove from heat and add cereal. Toss to coat well. Press into a l3" x 9" x 2" pan. Cool. Cut into 2" squares. Makes 32 squares.


HONEY ICE CREAM

5 eggs
2 cup whipping cream
1 cup coffee cream
2 tbsp. vanilla
2 3/4 cup HONEY
l qt. milk
Dash of salt

Separate eggs and beat whites, not dry, and yolks until thick. Add cream, egg yolks and HONEY to egg whites, then the milk, salt and vanilla. Put into a freezer and freeze until stuff.


HONEY-OF-A-FUDGE SAUCE
1/2 cup butter
1/2 cup cocoa
2 tbsp. cornstarch
1 cup HONEY
1 cup water
1 cup miniature marshmallows
1/2 tsp. salt

Melt butter, remove from heat. Mix cocoa with cornstarch; stir into butter. Pour HONEY and water into chocolate mixture. Heat stirring constantly, until mixture comes to a boil and thickens Remove from heat. Add marshmallows and salt. Stir until marshmallows are melted.
Serve over vanilla ice cream. Yield: 2 1/2 cups.

 

~Send us your favorite recipe made with honey~

Scott@fisherhoney.com