CookingWith Marshall's Farm Honey
As of January 1, 2005 (1/1/05) - 5:50 p.m. Pacific Time, our long-running coupon offer has expired. We are no longer offering coupons in exchange for recipe submissions. Coupons will be sent (as promised) to those whose submissions were received by us before the offer expired.
If someone can tell us what happened to precipitate the recent flood of recipie submissions - we would love to know! We enjoy being popular, but have recevied more recipe submissions than we can possibily test bake and post at this time. When we need more recipes we may repost the offer. Thank you. ~ Helene Marshall.
Recipes on this page are given to us by our customers. If you contribute a recipe we may post it here on this page.* We do not know the original source for many of these recipes. If you feel there is a copy-rite infringement with a recipie that has been posted below, please let us know and we will take the recipe off the page.
Roumanian Honey Cookies
1 stick margarine
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup honey
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
2 tablespoons milk (this is the trick to keeping them soft)
Cream margarine, butter, sugars and eggs. Use mixer. Sift together flour, baking soda and spikces. Add flour mixture to the other mixture using a wooden spoon...tastes better that way! Chill dough overnight. Make 1 inch balls and bake at 350 degrees for 10 to 11 minutes. You can eat plain or frost with icing.
juice of 1 lemon
1-1/2 cups powdered sugar
1 egg white, beat til foamy
EUCALYPTUS HONEY ICE CREAM
You Will Need: - One 1 quart capacity ice-cream maker for this recipe.
2 teaspoons pure vanilla extract
6 large egg yolks
3/4 cup eucalyptus honey
2 cups whole milk
1 cup heavy cream
In the bowl of an electric mixer, beat the vanilla, egg yolks and honey on high until thick and lemon-colored (about one minute) - set aside. In a large saucepan, heat the milk over moderate heat just until tiny bubbles form around the edges of the pan. Gradually pour 1/3 of the boiling milk into the honey mixture, whisking constantly. Return the milk and egg yolk mixture to the remaining milk in the saucepan. Turn the heat to low and, keeping the custard below the simmering point, stir constantly with a wooden spooin in a figure-8 motion until the mixture reaches the thickness of heavy crea. Do not let it boil. For a visual test, run your finger downthe back of the spoon; if the mark holds, the mixture is sufficiently cooked. The whole process should take about 5 minutes. Remove the custard from the heat and immediately stir in the cream to stop the cooking. To achieve a perfectly smooth texture, strain the mixture through a fine-mesh sieve. Cool completely before placing the mixture in an ice cream maker. To speed cooling, transfer the cream to a large chilled bowl. Place the bowl insite a slightly larger bowl filled with ice cubes and water. Stir occaisionally. To test the tempearature, dip your fingers into the mixture. the cream should feel cold to the touch. The process should take about 30 minutes. When thouroughly cooled, transfer to an ice-cream maker and freeze according to the instructions.
2 1/2 cups blueberries
1 Tablespoon lemon juice
1 cup whole wheat fine flour
2 teaspoons baking powder
1 Tablespoon butter
1/2 cup non-fat milk
Mix blueberries, 3-4 Tablespoons honey, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add lemon juice. Mix flour, baking powder and 1/4 teaspoon salt together, cut in butter until it is the consistency of coarse meal. Add 1-2 tablespoons honey, continuing to cut in to make the coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover.
I made the dumplings in two batches. Add water to the blueberry mixture if needed for the second batch.
These dumplings taste best hot! Serve immediately with blueberry mixture. Yield: 6 servings
*As of January 1, 2005 (1/1/05) - 5:50 p.m. Pacific Time, our long-running coupon offer has expired. We are no longer offering coupons in exchange for recipe submissions. Coupons will be sent (as promised) to those whose submissions were received by us before the offer expired.