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Honey Spreads and Toppings Recipe

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This recipe for Honey Spreads and Toppings, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Winkler
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Warm 1 pound of extracted honey (in double boiler) very slowly to about 100 degrees. When honey is warm, drop a stick of cinnamon (about 1 inch long) in jar and pour honey over. Remove stick after desired flavor depth is obtained. This is a delight as a syrup on French toast. Mix this flavored honey into enough sweet (not salted) creamery butter to the desired consistency with electric mixer or high speed blender.

Maple flavored honey for waffles and pancakes can be made by adding a few drops of maple flavoring to honey. Walnut flavor is good for ice cream topping.

Waldorf Salad Topping:
3/4 cup honey
1/2 cup whipped cream (non-dairy kind is fine)
1 cup mayonnaise or salad dressing.
Mix ingredients and fold into salad.

Directions:
Directions:
The directions are very simple for the tasty results.

Personal Notes:
Personal Notes:
Aunt Sally clipped these honey recipes from The Cincinnati Enquirer with an ad on the back for Mrs. Filbert's Margarine at 29 cents a pound, which will give us an idea of the era. Uncle Leo kept bees at our Smith family farm for many years; therefore, we always had fresh extracted honey in the cupboard. As a child, I was fascinated by the protective clothing Uncle Leo donned when he robbed the hives, but the smoker especially got my attention. He would light this small hand held smoker and let me squeeze the bellows to see the smoke come out. I would observe him from a great distance when he took the smoker to the hives to shoo the bees away while he worked on the hives.

 

 

 

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