Friday, September 9, 2011

Honey Butter Syrup

  • 1/2 stick (4Tbsp) of butter
  • 2 Tbsp raw honey
  • 1 Tbsp milk
  • dash of cinnamon and nutmeg

Melt the butter in a saucepan over low heat, turn the burner off and add the rest of the ingredients and stir until combined and smooth. Serve warm.

Ginger bread Cake w/ Honey Cream Cheese Icing

Gingerbread Cake

1/2 cup butter
1 cup brown sugar ( I'm sure it could also be adapted for use with honey)
2 eggs
1/2 cup molasses
1/2 Tbsp. cinnamon
1/2 Tbsp. nutmeg
1 Tbsp ginger
1 Tbsp baking powder
2 cups flour
2/3 cup boiling water
1 Tbsp baking soda

1) Cream butter and sugar until fluffy. Add eggs and beat. Add molasses. Mix all well.

2) Stir flour, baking powder and spices together in a separate bowl.

3) Dissolve baking soda in boiling water.

4) Add water mixture and dry ingredients to creamed butter mixture alternatively (a bit of water, a bit of dry, etc.).

5) Bake at 350 F for 40 minutes.

Honey Cream Cheese Icing

1 pkg cream cheese (softened)
1 tsp vanilla
1-2 Tbsp honey (more makes it sweeter )

Add to mixing bowl, including a few Tbsp of milk. Start mixing with handheld beater, and slowly add more milk until you achieve the consistency you like.

Garlic Dill Pickles

Makes 1 quart.

4-5 pickling cucumbers, sliced
1 Tbsp mustard seeds
2-Tbsp of fresh dill

2-5 cloves of peeled garlic
(to your taste)
1 Tbsp sea salt
4 Tbsp whey
(if not available, use an extra 1 Tbsp salt) could make salty ,taste to see
1 cup water

Mix all in a quart jar, seal with a lid. Leave at room temperature for 2 days, before putting in the fridge.

Bread & Butter Pickles

( you can 1/2 or 1/4 the recipe, and use smaller jars, if you like.)

14 cups sliced cucumbers, preferably pickling cucumbers
3 onions, sliced

1/4 cup sea salt
3 cups raw honey
2 Tbsp celery seed
2 Tbsp mustard seed
6 cups apple cider vinegar

Put all ingredients in jar(1 gal with lid), stir, and put in the fridge. ready to eat in 2 weeks, and will last for months .

Honey barbecue beef jerky

Honey barbecue beef jerky is a popular homemade jerky flavor to make.


o 3/4 c honey

o 1/2 c ketchup

o 1/4 c butter (1/2 stick)

o 1 tbsp vinegar

o 2 tsp Dijon style mustard

o 2 tbsp brown sugar

o 1 tbsp soy sauce

o 1 clove garlic, put through a press

o chili powder optional, use to taste

o 1 lb of meat


1. Slice meat in thin strips.

2. In a bowl, combine all ingredients of marinade and mix well.

3. Simmer ingredients for about five minutes. Let cool.

4. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer.

5. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally.

6. Layout on trays, 24 to 36 hours in dehydrator (or follow directions for oven).

When done, the honey barbecue flavor will have been absorbed in every thread of the meat, giving the jerky a lovely blend of that honey barbecue taste our tastebuds have grown to like.

Homemade Cough and Cold Syrup

It comes from a book called 10 Essential Herbs by Lalitha Thomas.


1 cup freshly chopped onion

About 1/2 cup raw honey

Plus any of the following (optional):

1 tsp. Cloves (whole or powdered)- specifically good for pain relief

1-2 Tbsp. Comfrey or Slippery Elm (dried or powdered)- Comfrey is particularly good for healing, and Slippery Elm has more of a reputation for soothing and coating the throat

1-2 Tbsp. fresh chopped Ginger root OR 1 tsp. Ginger powder- Ginger increases warmth, circulation (important for healing) and the overall effectiveness of the syrup

**You can include all of these optional herbs, but at a maximum of 2 Tbsp. extra herbs total



Put chopped onions and any herbs of choice into a small stainless steel or glass pot (not alumnimum). Add enough honey to cover the onions ( for me, this seemed to be about 1/2 a cup, though I didn't measure exactly).

Turn the pot on low heat and slowly simmer. The honey will soften and become liquidy, and you want to keep the temperature very low while allowing the herbs to steep in the honey. It's best to keep a lid on to help keep all of the medicinal properties of the herbs in the syrup, and just take the lid off to give it a quick stir every few minutes to ensure it doesn't burn at all (though the temp. should be low enough to prevent this).

Give it 20 minutes of simmering, then remove it from the heat. Strain the onions and herbs out and store the remaining honey (which might have flecks of herb in it and this is fine) in a small glass jar with a lid and keep it in the fridge.

The syrup can be used as often as needed, up to every half hour. Here are the dosages:

1 tsp. for a younger child

1 Tbsp. for anyone 10 years and older

Cold Kicker recipe

  • 1/4 c. ginger root, freshly grated
  • 1/4 c. onion, freshly chopped
  • 1/4 c. fresh rosemary, chopped
  • 1/4 c. fresh sage leaves, chopped
  • 1/4 c. grated horseradish
  • 4 cloves of garlic (you can up it to 6, if you feel adventurous)
  • 2 Tbsp. ground cayenne pepper
  • organic apple cider vinegar to cover

  1. Combine all the ingredients in a quart size mason jar, and fill to the top, leaving 1 inch headspace.
  2. Shake daily for two to four weeks, then strain, squeezing out all the liquid.
  3. Heat gently over heat, and add 1/4 c. of honey, stirring to dissolve.
  4. Rebottle, and use as needed to kick any feeling of sick right out of you!
2 tablespoons in a cup of hot water, and sip it as needed. Can also used it in chicken broth as well, to give an extra boost of nutrition when you feel up to eating anything.

Flavored Honey

Aromatic Honey
Source: Herbs For Health Sept/Oct, 1999

1 drop culinary essential oil (1-2 drops)
1/4 cup honey

Pour the honey into a glass jar and add 1 drop of essential oil. Stir well.
Add a second drop if desired. Cover and store away from heat and light.
These honeys will keep forever, but some may crystallize. To reliquify,
loosen the lid and place the jar in hot water until the honey melts. Never
heat these honeys in the microwave.

NOTE : Some good oils to use are ginger, cardamon, rose, peppermint or bergamot. You can also use the oils individually or in combination. Try combining peppermint and ginger, rosemary and lemon or cinnamon and orange.
These honeys are delicious added to coffee or tea, and are effective digestive aids taken after a meal. Or use them to make an instant tea when traveling; just add 1 teaspoon to a cup of hot water and enjoy.

Raspberry Jam Honey Butter

1/2 cup butter
1/3 cup honey
1/4 cup seedless raspberry jam

Beat softened butter, honey, and jam together until smooth and fluffy.

Strawberry Cream Cheese Honey Butter

Strawberry Cream Cheese Honey Butter

1/2 cup butter
1/3 cup honey
3 tablespoons cream cheese
1 teaspoon strawberry flavoring
I drop red food coloring, if desired

Beat softened butter, honey, cream cheese, and strawberry flavoring together until smooth and fluffy. Stir in the food coloring, if desired.

You can add cream cheese to most honey butters for a little richer spread.

Banana Pecan Honey Butter

1/2 cup butter
1/2 cup honey
3 tablespoons finely chopped pecans
1 teaspoon banana flavoring

Beat softened butter and honey together along with the pecans and banana flavoring until smooth and fluffy.

Cinnamon Vanilla Honey Butter

Cinnamon Vanilla Honey Butter

This is a very good honey butter. Be sure to use a good quality vanilla.

1/2 cup soft butter
1/2 cup honey
3/8 teaspoon cinnamon
1/2 teaspoon vanilla

Beat softened butter and honey together along with the cinnamon and vanilla until smooth and fluffy.