Here are a few of our favorite honey recipes :-)
Best Ever Chocolate Chip Cookies
1 ¼ cup butter1 cup cane juice crystals¾ cup honey2 eggs2 tsp. vanilla3 ½ cup flour1 tsp. baking soda1 tsp salt6 oz. chocolate chips1 ½ cup walnutsCream 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 flour1/4 cup cocoa1/4 cup granulated sugar1 1/2 cup egg whites1/4 tsp. salt1 tsp. cream of tartar1 tsp. vanilla2/3 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, softened2/3 cup White Sugar¼ cup Honey2 Eggs½ teaspoon Salt1 ½ cups All-Purpose Flour¾ cup Yellow Cornmeal½ teaspoon Baking Powder½ cup Milk¾ 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 Cake4 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.