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.
Queen Farina honeybee ice cream by Joe Speciale
- 2 cups of whole milk
- 1 1/2 cups of heavy cream
- 2 tablespoons of Karo lite syrup
- 1/2 cup of Queen Farina honey
- 3 tablespoons of cream cheese
- 1/4 teaspoon of vanilla extract
- 1 packet of Knox unflavored gelatin
Put the milk, heavy cream, honey, Karo syrup and extract in a pot and bring it to a slow boil. Wisk it 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 till 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 wisk it smooth until all the cream cheese is melted.
Pour that back into the pot and wisk it with the rest of the milk.
Add the gelatin mixture to the pot and wisk 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 in the ice cream maker and churn about 25 minute, or until it's done, depending on the machine.
Freeze the ice cream over night.
TEA TIME TASSIES by Tessie Donadio
- 1 cup walnuts or pecans (chopped)
- 1 tsp. vanilla
- 1 egg
- 1 cup Queen Farina honey
- 1 pinch salt
- 3 oz. cream cheese (softened)
- 1 cup 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.
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)
Homemade Honey Butter
- 1/2 cup raw honey
- 1/2 cup softened butter
Whip honey and butter together at room temperature until creamy. Enjoy!
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!
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 on something...or don't. Either way, you'll enjoy it!