Marion's Favorite Honey Recipes

Baking with honey is always a great way to use it, while you lose the enzymes, you retain all of the minerals, pollen, etc. if you bake with unfiltered honey. Honey helps retain the moisture of baked goods, so if you have a recipe that always comes out dry, try replacing 1/2 of the sugar with honey (1/3 Cup for 1/2 Cup sugar). Make sure you also reduce the baking temperature. by 25*, as honey will brown and burn more quickly than sugar.

Here are a few of our favorite honey recipes :-)

  
Best Ever Chocolate Chip Cookies

1 ¼ cup butter

1 cup cane juice crystals

¾ cup honey

2 eggs

2 tsp. vanilla

3 ½ cup flour

1 tsp. baking soda

1 tsp salt

6 oz. chocolate chips

1 ½ cup walnuts

Cream butter, sugar, honey, eggs, and vanilla. Add dry ingredients. Chill several hours or overnight. Drop by rounded Tbsp on ungreased cookie sheet. Bake at 350* for 10-12 min DO NOT OVERBAKE!

 Chocolate Angel Food Cake

3/4 cup sifted flour

1/4 cup cocoa

1/4 cup granulated sugar

1 1/2 cup egg whites

1/4 tsp. salt

1 tsp. cream of tartar

1 tsp. vanilla

2/3 cup honey

Directions:

Combine and sift together flour, cocoa and 1/4 cup sugar. Beat egg whites and salt with mixer until foamy. Add cream of tartar and vanilla. Continue beating until stiff enough to hold peaks. Add honey 2 teaspoons at a time beating after each addition until just blended. Sift 1/4 cup of flour sugar mixture over egg whites, fold in by hand lightly. Repeat until flour/sugar mixture is used. Turn into ungreased angel food cake pan. Bake at 325* for 1 hour. Remove from oven and invert until cool.

Best Ever Corn Muffins

1/2 cup Butter, softened

2/3 cup White Sugar

¼ cup Honey

2 Eggs

½ teaspoon Salt

1 ½ cups All-Purpose Flour

¾ cup Yellow Cornmeal

½ teaspoon Baking Powder

½ cup Milk

¾ cup Frozen Corn Kernels, thawed

Preheat oven to 400* and lightly grease a 12 cup muffin pan. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs, and salt. Mix in flour, cornmeal, and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups. Bake in preheated oven for 20-25 minutes, or until muffins are lightly browned.

Pumpkin Cake

4 eggs
1 cup coconut oil
1 ¼ cups honey
3/4 cup brown sugar
3 cups butternut squash (or pumpkin)
3 ½ cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
Dash of cloves
1 cup chopped raisins (or dates)
1 cup chopped nuts

Preheat oven to 360 F. Grease and flour three 6x8 inch pans. In large bowl beat eggs slightly. Gradually beat in oil, honey, sugar, and squash. Add in flour, salt, soda, and spices. Mix well. Stir in raisins and nuts. Pour 1/3 of batter into each loaf pan. Bake for forty minutes or until toothpick comes out clean. Cool in pans on wire racks for 30 minutes.
Yield- about 24 servings - Calories- don’t ask :-)

Marion Yoder is a second-generation home-schooling mother of 4 (going on 5) little people. She and her husband, Joseph, live and work on his family's 190 acre farm in Holmes county Ohio. Marion started early with her love of all things natural, especially food, and has been learning more ever since. The Yoders raise bees, cattle, sheep, chickens, and heirloom veggies on their sustainable farm. Their goal is to provide local families with affordable foods raised  the way God designed them to be. They sell their wares at area farmers markets, as well as at the small store located on the farm.