Honey Tart Pecan Cookies are wonderful treats that have healthy blackberry honey instead of sugar in the recipe.
Cookie Dough

• ¼ Cup finely crushed Pecans
• 1 ½ Cup Flour
• ½ Teaspoon Salt
• ½ Cup Brown Sugar
• 1 Teaspoon Vanilla Extract, could substitute almond extract
• ½ Cup Butter

Spray muffin ( honey tart )pans (4) with “Pam” or grease then sprinkle the finely crushed pecans over all the greased pans.
Mix dry ingredients and then knead in wet ingredients for two minutes.
Line the honey tart muffin pans with dough to form a shell.

Tart Filling

• ¾ Cup Chopped Pecans
• ¾ Cup Blackberry Honey• 2 Eggs
• ½ teaspoon Salt
• ½ Cup Brown Sugar
• 2 Tablespoons Melted Butter
• 5 dozen pecan halves

Beat the eggs then add the balance of the filling ingredients. Place one tablespoon of filling in each tart shell. Top off with one pecan half on each honey tart. (You may eat any of the pecan halves left over.

Preheat oven to 375°F and bake for 15-20 minutes.

Blackberry honey has a robust taste that is not lost in the cooking process. I highly recommend only blackberry honey for this recipe!

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Honey Cherry Pie is completely sugarless!

By Cleo Hill, Churchill, Montana

Honey Cherry Pie filling Ingredients:

1 pint sour red cherries
¾ cup Star Thistle Honey I don’t substitute
4 teaspoons cornstarch
¼ teaspoon salt
1 Tablespoon butter
¼ teaspoon almond extract

Making a cherry pie without the “can of pie filling” seems to be a lost art. I tell my girls that making a honey cherry pie is simple, quick and the results are “no comparison!” I can cherries so I use a pint of of my canned sour cherries, drain the juice from the cherries and save the juice. In a saucepan, combine cherry juice, cornstarch, star thistle honey, (I can’t say enough about this wonderful star thistle honey, it is my favorite to eat and I bake with it when I want delicate taste that does not overcome my recipe!) and salt. Stir over medium heat until liquid is clear. Now add almond extract and butter, stir and then add the cherries. Pour the complete honey cherry pie filling into your favorite unbaked 9″ pie shell. Place your top crust and affix, remember to pierce the top crust for vents with fork or your custom designs. Place the pie in a preheated oven of 400 degrees F. and bake until crust is golden/brown.

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Honey Recipe Collection

By Cynthia Herbison
Hastings, New Zealand

Honey Recipe Collections were started by my Dad listening to a radio show called Aunt Daisy. Father passed away in 1947, I have kept them ever since then.

We use lots of honey and our family.

• One tablespoon honey mixed in one pint of milk and frozen for ice block treats
• A large tablespoon of honey for each pot of soup.
• Droplets of honey, on the babies pacifier.
• Honey applied directly to burns, sores and bites,
• Plant cuttings for rooting dipped in honey to prevent rot.
• Honey for bee stings
• Honey for sweetener in herbal tea, black tea and green tea.
• Lemon and honey drinks, hot for colds or just a hot drink before going to bed; cold for refreshing summer drink.
• Equal quantities of honey and vinegar for that persistent cough, especially at night also to help one sleep on those restless nights.
• Honey, butter and toast for breakfast.
• I get most proved especially apple slices in a solution of honey and water before drying in the dehydrator.

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Cooking with honey is as simple as addition. Pastries cookies in our cakes made with gourmet honey have improved keeping qualities as the honey tends to keep the pastry from drying out. This is very important if you’re going to be baking in advance of a holiday.

Use 1 teaspoon baking soda for every cup of honey used when baking. This helps to neutralize honey’s natural acidity.

To measure honey, moisten the cup or spoon with olive oil before measuring the honey.

It is best to lower the bakery temperature of the oven about 25° to prevent honey baked goods from over browning.

Honey is made of simple sugars that are easy to digest. Because they are in this form they can be absorbed directly into the body. Four fifths of honey, by weight, is in the form of simple sugar. The remaining 1/5 is water, small amounts of protein, vitamins and minerals.

We would love to have you share your favorite honey recipes, remedies and honey stories. Click the Comments button below and submit your recipe. Share this website with a friend!

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Honey can be used in the making of jelly and jams by using half honey and have sugar in the usual proportions. If you are making gourmet jelly and jam then DO NOT USE any ole honey. Use a premium gourmet honey. Start as usual by boiling the fruit, but with a little less water than when using all sugar. Be sure to cook all the skins in cores until every bit of the jelly substance has been extracted. Now strain as usual. bring strained juice to a boil and boil for 10 minutes. Add the sugar and bring to a boiling point again. Then add the honey and cook until the jelly will set when tested.

Jams using Honey instead of Sugar

Crush the fruit slightly, allow three fourths cup of honey to a cup full of fruit. Add half the honey to the fruit. Stir well and allowed to stand for an hour. Then heat slowly stirring constantly. Boil for 10 minutes or until the fruit is soft. Then add the remainder on the honey, stir well, and cook until the jam was set when tested. Boil rapidly after adding the remainder of the honey.

If the fruit mix looks dry, use your discretion regarding adding a little water, consider the condition of the fruit and remember honey itself is 20% water.

We would love to have you share your favorite honey recipes, remedies and honey stories. Click the Comments button below and submit your recipe. Share this website with a friend!

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Honey Butter Recipes:
Honey Butter is a pleasant surprise the first time you spread your hot dinner bread with what you think is “just butter”. From that moment on you want to make a meal of the hot rolls and honey butter. Many first timers can’t help but end their “first course” with “is there any more Honey Butter?”

The honey and butter amounts in these recipes will serve 6 to 8 adults. Any honey butter left over can be stored in a covered container for 2-3 weeks. Feel free to do a half recipe by dividing all ingredients in half. DO NOT USE MARGERINE.

Honey Butter Recipe :
½ cup butter
¼ cup of Mild Gourmet Honey (star thistle, clover, or other light colored honey)
Small pinch of salt

Blend butter and salt in processor or blender until softened. Add honey slowly. Prepare just before use or prepare and refrigerate. Be sure to allow plenty of time for honey butter to rest so it can be served at room temperature. Never use the microwave to warm honey butter. Honey butter is ideal on oven fresh bread, rolls and muffins. Morning bagels, English muffins or toast spring to life with honey butter.

Cinnamon Honey Butter

Cinnamon Honey Butter has become a popular twist of the original honey butter. This popular spread can easily be made at home with an even better taste than that of the restaurant.

Cinnamon Honey Butter Recipe :
½ cup sweet butter
1/3 cup Mild Gourmet Honey (star thistle, clover, or a light colored honey)
¾ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Very small pinch of salt (optional)

This Cinnamon Honey Butter has become popular all over the world. Your breakfast will be transformed into a taste of delight when highlighted with this refreshing new honey spread.

Orange Honey Butter

Orange Honey Butter is a Southern treat that has been well received in all regions that it has migrated to. The honey butter and orange taste combination is a proven culinary spread that delights every newbie.

Orange Honey Butter Recipe :
½ cup sweet butter (salted or unsalted)
1/3 cup Mild Gourmet Honey (star thistle, clover, or a light colored honey)
1/2 teaspoon grated orange zest (fine)
3 teaspoons orange juice concentrate
Very small dash of salt

If this recipe is not sweet enough, add more honey. Place in serving dish or mold and chill overnight. Great on biscuits and pancakes.

Tuscany Honey Butter

Tuscany Honey Butter is that taste of Italian flavor that combines herbs and honey for a delicious not too sweet spread for the dinner bread. This unique taste of Italy will become a favorite bread accoutrement.

Tuscany Honey Butter Recipe :
½ cup butter
¼ cup mild Gourmet Honey (star thistle, clover, or a light colored honey)
½ teaspoon dried rosemary
2 tablespoons finely minced sun dried tomatoes (The Dry ones! NOT the one marinated in oil.)
¼ teaspoon onion powder (Can use onion salt, if so delete pinch of salt)
1/8 teaspoon garlic powder (Can use garlic salt, if so delete pinch of salt)
Small pinch of salt

Combine Onion powder, garlic powder, salt dried rosemary and sun dried tomatoes in food processor and pulse until finely minced. Add room temperature butter and blend. Drizzle honey into mix and allow combining thoroughly. If Tuscany butter is too stiff, add a small amount of extra virgin olive oil to get smooth spreadabilty.

Gourmet honey, honey spreads and natural dessert toppings are alway the choice of the chef, after all it is ALL in the taste!

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Gourmet Honey Nut Ice Cream Topping

This is a spectacular gift for your ice cream loving friends.

Start with a pint wide mouth canning jar with a tight fitting lid. Layer unsalted nuts, choose from homelands filberts pecans walnuts and cashews Brazil nuts or peanuts.

Cover each layer with a mild gourmet honey such as star thistle or palmetto honey. Seal. A beautiful treat that gets better over time and tastes wonderful.

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Wedding Honey Cakes

Submitted by Lorraine Engle Still,
Broken Bow, Nebraska

For hundreds of years, wedding honey cakes have been eaten at wedding festivals in Europe.

1 cup honey,
2 ½ cups flour,
1 teaspoon ginger,
1 teaspoon cinnamon,
1 ½ teaspoons baking powder,
one half cup sugar,
one half cup butter,
one egg,
Pinch of salt,
1 cup hot water.

Cream sugar and butter. Add egg, then honey, then all dry items, mixed thoroughly. Add hot water and beat until smooth. Pour into well greased small cake tins. Bake at 350° 25 to 30 minutes.

We would love to have you share your favorite honey recipes, remedies and honey stories. Click the Comments button below and submit your recipe. Share this website with a friend!

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Honey Gem cookies

Submitted by Cynthia Herbison,
Haastings, New Zealand

Honey Gems

For these Honey Gems so sweet,
Take one egg and well it beat;
2 cupfuls of flour cast,
In a sieve and turn it fast,
As you whirr it ever louder,
Add 2 teaspoons of baking powder.

Half a cup of suga, neat,
With half a cup of butter beat;
Half a cup of honey pour on,
flavour with the vanilla or lemon,
Keep straight on, and do not falter,
Add 1 cupful of cold water.

Stir in all these things well together,
Until as light as any feather,
Drop spoonfuls on to baking tin:
Have oven hot, and pop them in.
In 10 minutes’ time, they will be done,
And be delicious everyone.

Anonymous

We would love to have you share your favorite honey recipes, remedies and honey stories. Click the Comments button below and submit your recipe. Share this website with a friend!

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Frankfurter Brenten Cookie Recipe

Submitted by Wolf- Dieter Krause,
Pleidelsheim, Germany

450 g honey,
500 g almonds pulverized,
100 g was water (only five drops rose oil to 1000 ml water 40° C),
three eggs,
60 g whole meal

500 g almonds pulverized it to be roasted shortly with 50 g of honey. Then let it cool for a day. You can mix the roasted almonds with the rest of the honey 400 g, 100 g, rose water, three eggs and 60 g whole meal. Knead the best way.

Now with special forms you can cut of cookies or with a special rolling pin with excavated Christmas pictures, you can model and then you can cut the thin cookies and have to bake shortly, 15 minutes about 160°C so that the cookies are light to middle brown.

We would love to have you share your favorite honey recipes, remedies and honey stories. Click the Comments button below and submit your recipe. Share this website with a friend!

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