Cooking With Marshall's Farm Honey

If someone can tell us what happened to precipitate the recent flood of recipe submissions - we would love to know! We enjoy being popular, but have received more recipe submissions than we can possibly test bake and post at this time. When we need more recipes we may repost the offer. Thank you. ~ Helene Marshall.

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Lemon Honey Tea

3 or 4 Lemons
1 Jar of Honey (8oz)
1 Pinch of Salt
1 Clean Glass Jar


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 spoon 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 down the 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 inside a slightly larger bowl filled with ice cubes and water. Stir occasionally. To test the temperature, dip your fingers into the mixture. the cream should feel cold to the touch. The process should take about 30 minutes. When thoroughly cooled, transfer to an ice-cream maker and freeze according to the instructions.

Romanian Honey Cookies

1 stick margarine
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
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 spices. 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

Blueberry Dumplings

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

Sweet Honey Sweet Potatoes or Yams
Boil about 4 sweet potatoes or yams until the potatoes are soft enough to put in a blender of mixer. Yield should be about 4 cups.

Choose your favorite Marshall's Farm Wildflower Honey. We suggest Bay Area Blend. Immerse your honey jar in a pot of warm water with the water level up to the honey level. Turn the heat on low (not high) to warm the honey making the honey more liquid, pourable and blendable.

Add 1 1/4 cup milk to the sweet potatoes or yams

Add about 1/2 teaspoon of your favorite salt (optional)

When the honey is liquid, measure 3/4 to 1 cup of honey and add it to the sweet potato mixture.

Blend until creamy.

Put the mixture in a pie dish or a casserole dish. This can be made ahead and refrigerated or warmed just before serving.

Get a large pomegranate & take out the seeds.

After the honey potato is warm arrange the pomegranate seeds in your favorite decorative pattern & serve.

***A special note: You can add nuts & spices to taste, but it's the honey that makes this such a hit at your holiday dinner.


After stuffing your turkey with your favorite stuffing (I put honey in my stuffing of course) take a knife and puncture the turkey through the skin making slits about 2" apart all over the turkey.

Using garlic, cut thin slices and place a slice of garlic in every hole.

Purchase a honey bear of your favorite Marshall's Farm Honey - I suggest any one of Marshall's Farm Wonderful Wildflower Honeys.
Using the point of Marshall the Bear's hat, inject a squirt of honey in every slit.

Rub your favorite olive oil and seasonings all over the turkey and then cover the bird with foil.

Follow the baking instructions on your turkey's packaging. Baste frequently.

About 10 minutes before the turkey is done remove the foil and rub a thin layer of honey over the turkey.

Your turkey will be nicely browned and very moist.

Since Honey is moisture retentive, the honey in the slits keeps your turkey moist and adds a wonderful flavor boost making your holiday turkey something all of your guests will bee talking about for a long time.