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Tips for Cooking with Honey

  Recipes  

• Crystallized honey can be liquefied by placing the jar in a pot of warm water. Do not boil. Loosen the lid to prevent pressure from building up in the jar and don’t allow water to contact the honey.

• Coat measuring cups and utensils with cooking oil/spray before measuring so honey will pour out easily.

• Honey should not be fed to infants under one year of age.

 

Country Cocoa

1 cup milk
3 tsp. cocoa
2 tsp. honey
¼ tsp vanilla
Dash of salt

Stir ingredients together in a microwave safe mug. Microwave on high for 1 ½ minutes.


Honey Butter Topping

½ cup honey
¼ cup butter

Place ingredients in a microwave safe dish. A Pyrex measuring cup works great. Gently heat in microwave until the butter is nearly melted. Stir to finish melting the butter and blend the butter with the honey. Serve warm on pancakes, waffles, French toast, or ice cream. Can be stored in the refrigerator for several days.


Honey Butter Spread
Great on toast and muffins.

½ cup honey
½ cup softened butter

Blend honey and butter together. Serve at room temperature. Can be stored in the refrigerator for several days. Can be flavored by blending in orange zest.

 

 

Flo’s Blue Ribbon Honey Jalapenos
Flo Mascilli won a blue ribbon at the PA State Beekeepers picnic with this recipe.

32 peppercorns
8 large cloves garlic, sliced
2 ½ pounds red and green jalapeno peppers, cut into rings
4 cups real apple cider vinegar
2 tablespoons of honey
2 teaspoons of pickling salt
2 tablespoons mixed pickling spice
¼ cup extra virgin olive oil

Divide the garlic and peppercorns between 8 half-pint canning jars. Then pack the jars with pepper slices. Boil the vinegar, salt, and honey in a nonreactive pot with the picking spices in a spice bag. Once boiling, and the salt is dissolved, pour the liquid over the peppers leaving ½ inch of head space in each jar. Add 1½ teaspoons of extra virgin olive oil to each jar. Place the lids on the jars and process in a boiling water bath for 10 minutes. Store the jars of honey jalapenos in a cool dark place for at least three weeks before eating.

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