RECIPES


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SOFTENING CRYSTALLIZED HONEY

  • Place bottle of honey in a warm (really warm) water bath.
  • Avoid microwaving it to preserve the raw qualities.
  • Store honey (including creamed honey) in a warm location such as near an oven.
  • Avoid warming creamed honey too much.  Excessive heat will cause it to turn back to regular liquid honey.
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HOMEMADE HONEY BUTTER

  • 1/2 C raw honey
  • 1/2 C softened butter

Whip honey and butter together at room temperature until creamy. Enjoy!

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SUBSTITUTING HONEY FOR SUGAR

  • Substitute at a ratio of 1:1.
  • Decrease oven temperature by 25 degrees.
  • Decrease liquid by 1/4 cup for every cup of honey used.
  • Add 1/4 tsp baking soda for every cup of honey used (if there's not already baking soda in the recipe).

PRALINE PECAN HONEY BUTTER

  • 1/4 C toasted pecans
  • 1 C butter
  • 1/3 C honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon 
  • 1/8 tsp salt

Whip it, whip it real good! Spread it on something...or don't.  Either way, you'll enjoy it!


PUMPKIN HONEY BUTTER

  • 1/2 C softened butter
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of salt
  • 3 Tbsp pumpkin puree
  • 2 Tbsp honey
  • 1/2 tsp vanilla extract

Whip it all together and spread on everything! 


TEA TIME TASSIES by Tessie Donadio

Filling

  • 1 C walnuts or pecans (chopped)
  • 1 tsp vanilla
  • 1 egg
  • 1 C Queen Farina honey
  • 1 pinch salt

Dough

  • 3 oz cream cheese (softened)
  • 1 C flour
  • 1 stick butter (softened)

Combine all filling ingredients.  Then, combine ingredients for the dough and mix by hand.  Divide dough in half and then break each half into 12 pieces.  Using fingers, press dough into mini muffin cups and spoon filling into dough.  Bake at 350 degrees for 25 minutes.


QUEEN FARINA HONEYBEE ICE CREAM BY JOE SPECIALE

  • 2 C whole milk
  • 1 1/2 C heavy cream
  • 2 Tbsp Karo lite syrup
  • 1/2 C Queen Farina honey
  • 3 Tbsp cream cheese
  • 1/2 tsp almond extract 
  • 1 packet Knox unflavored gelatin
  • 1/2 C chopped or slivered almonds

Put the milk, heavy cream, honey, Karo syrup and extract in a pot and bring it to a slow boil.                                                                     Whisk every few minutes and be careful not to burn the milk.                                                                                                                     Put the cream cheese in a bowl, spread it out with a spoon, let it soften and add a pinch of salt.
After the milk starts to boil, lower the heat a little to a slow boil and let it cook for 6 minutes.  
Put a 1/4 cup of water in a bowl, microwave it until hot but not boiling.                                                                                                     Stir in the Knox gelatin and dissolve all the crystals.
After the 6 minutes is up, take it off the heat, take about a cup of the hot milk and pour it into the cream cheese bowl and whisk it smooth until all the cream cheese is melted.
Pour that back into the pot and whisk it with the rest of the milk.
Add the gelatin mixture to the pot and whisk it in.
Pour the ice cream mix through a strainer and into a 1 gallon freezer zip lock bag.
Refrigerate the mix for about 5 hours until the mix has a pudding-like consistency.  
Pour the mix into the ice cream maker and churn about 25 minutes, or until it's done, depending on the machine.
Freeze the ice cream over night.                                                                                                                                                              Top with slivered almonds.


HONEY MINT LIMEADE

  • 2 Qts warm water
  • 1/2 C Queen Farina Honey
  • 3/4 C lime juice
  • 2 sprigs of mint leaves

Mix the warm water with the honey until it has dissolved.  Add the lime juice and sprigs of mint and stir well.  Chill in refrigerator until ready to serve.