Recipes

Honey Recipe Section

Honey Ice Cream

4 eggs, beaten
2 T. vanilla
1 qt. 1 c. cream
1 1/2 c. Laura's Raw Honey
2 shakes of salt

Mix well. Pour into freezing can and fill with 1 gallon of milk. Place in freezer until solid. Makes 1 gallon

 

Honey Apple Pie

4-6 c. sliced baking apples
1/2 - 1 t. cinnamon
2 T. butter
1/2 c. Laura's Raw Honey

Put sliced apples in pastry lined pie plate. Sprinkle with cinnamon. Pour Honey over top, dot with butter, top with pie crust. Bake in oven at 425 F. for 10 min; reduce heat to 350 F and bake 35 to 50 minutes longer or until apples are tender and crust is lightly browned.

 

Honey Lemonade

1 c. Laura's Raw Honey
1 c. lemon juice
1-1/2 qts water

In a glass jar microwave Honey for 45 seconds. Add lemon juice and shake or stir until thoroughly mixed. Combine with water and place in a 2 quart pitcher. Makes 2 quarts.

 

Honey Egg Nog

2 eggs, beaten
2 c. cold milkdash of nutmeg
2 T. Laura's Raw Honey
1/2 t. vanilla

Combine eggs with honey and mix well. Beat in milk and vanilla. Sprinkle lightly with nutmeg. Makes 2 servings.

 

Honey Butter Cookie (1st Place Winner- 2003)

1/3 c. soft butter
1/3 c. sugar
1 egg
2/3 c. Laura's Raw Honey
2-3/4 c. flour
1 t. baking soda
1 t. salt
1 t. lemon extract

Mix butter, sugar, egg, and honey thoroughly together. Sift together and stir in flour, baking soda, and salt. Add lemon extract. Mix and chill. Roll out to 1/4" thickness and cut cookie shapes. Bake at 375 F for 8-10 minutes. Cool and ice.

 

Honey Butter Icing

3 T. Laura's Raw Honey
2 c. powdered sugar
2 t. lemon juice

In saucepan mix butter and honey. Bring to boil. Remove from heat and pour over powdered sugar and lemon juice.

 

Honey Baked Chicken

1 (2 to 3 lb) frying chicken, cut up
1/4 lb. butter, melted
1 T. lemon juice
1/2 c. salad dressing
1/4 c. hot style ketchup
3 T. Laura's Raw Honey
1 t. paprika, salt and pepper to season

Season chicken parts. Combine all ingredients in a shallow baking pan. Arrange chicken in a single layer turning just once to coat. Bake at 350 F for 45-60 minutes. Baste about every 15 minutes. Serves 4-6 people.

 

Hot Toddy

1 t. Laura's Raw Honey
2 fluid oz. boiling water
1 1/2 fluid oz. whiskey
3 whole cloves1 cinnamon stick
1 slice lemon
1 pinch ground nutmeg

 

Honey Butter

1 lb. butter
1/4 c. Laura's Raw Honey
1/2 t. ground cinnamon
1/2 t. vanilla extract

 

Honey Mustard Dipping Sauce

5 T. Laura's Raw Honey
3 T. dijon mustard
2 T. rice wine vinegar

 

Grandma's Honey Cornbread Muffins

1 c. yellow cornmeal
1 c. flour
1 T. baking powder
1/2 c. granulated sugar
1 t. salt
1 c. whole milk
2 large eggs
1/2 stick butter, melted
1/4 c. Laura's Raw Honey

Preheat oven to 400 degrees F. In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and Laura's Raw Honey. Add the wet ingredients to the dry ingredients and stir until mixed. Evenly divide the cornbread mixture in a muffin tin and bake for 15 minutes, or until golden. Top with Laura's Raw Honey Butter! (recipe above).