The Honey Cottage Master List for Honeyville

One of our favorite products at The Honey Cottage is Honeyville whipped honeys. If you have come into the shop and seen us you know how excited we are about this product. We are always handing out samples and talking about how they can be used. For those who have not been able to buzz by The Honey Cottage; this is a great guide as to what we use these fantastic whipped honeys for. When you see this list you might think we are obsessed…and you are RIGHT!!! We are their # 1 fan!!!

You can use most of these whipped honeys with;

• Coffee/ tea
• Toast, biscuits, corn bread
• Pancakes, waffles, French toast
• Yogurt and yogurt dips
• Oatmeal and Malt-o- meal
• Ice cream
• Cakes
• Use in Muffin and cupcake recipes instead of sugar
• Cream cheese dip
• Buttercream icing
• Smoothies
• Flavor your water
• Raw food bars
• Use in homemade salad dressings
• Add to your cookie recipes for a sweetener instead of using sugar

We use these specific whipped honeys on;

• Apple cinnamon on ham, pork chops, and zucchini noodles
• Lemon on fish and chicken
• Pomegranate on steak
• Chocolate buzz on peanut butter sandwiches
• Mountain Peach on Chicken
• Peanut butter on sliced apples and pretzels
• Cinnamon on lamb
• Use maple hazelnut on carrots for a glaze
• Use raspberry in your BBQ sauce to add more flavor

If you have other recipe ideas please share them on our facebook, twitter, and LinkedIn!! We would love to see how creative you get Honeyvilles whipped honeys!

From our hive to yours,

Bee Queen

Mini Honey Cheesecakes

OMG, I am so excited to say I have found a great new way to use Honeyville jams and whipped honey! These mini honey cheesecakes are perfect for any occasion and people can top with their favorite toppings! I was so excited when I realized that I could use Honeyville jams as a topping too. Lily wanted blueberry peach butter, Frank wanted chocolate buzz honey sauce, Alice wanted mountain peach whipped honey, and I wanted cherry rhubarb jam! Everyone was able to have everything they wanted, it was awesome!! I also recommend using Honeyville whipped honey caramel sauce too! SO YUMMY!

Ingredients:

Crust:

9-Graham crackers

¼ tsp- Sea salt

1 tsp-Ceylon cinnamon

1/3 cup- Butter

¼ cup- Honey

Filling:

16 ounces- Cream cheese

½ cup- Honey

2 eggs

1 tsp.-Vanilla extract

Directions:

*Set out the cream cheese half an hour before you start, this way the filling will be less lumpy*

-Heat the stove to 350 degrees; put a bread loaf pan into the oven with about 2 cups of water into the oven. This will add moisture to the cooking process to prevent the cheesecake from cracking.

-Take the graham crackers and mash them up into tiny pieces or grind them in a blender. Add the sea salt and the cinnamon until thoroughly mixed. Melt the butter; add the butter and the honey to the graham cracker mixture and then mix thoroughly.

-Pull out 12 muffin tins and then line them with cupcake liners and spray with your favorite cooking spray. I really love to use FSC certified baking cups because I don’t have to spray them. Put about 1 1/2 TBSP of graham cracker mixture into each cup.

-Put the cream cheese into a mixer and start mixing; then add the eggs and mix together, scrap down the sides. Add the honey and vanilla mix together and scrap down the sides again. Mix one more time to make sure everything is mixed together.

-Put the filling on top of the graham cracker crust; fill all of the muffin cups evenly until the mixture is all used. Do not over fill the cupcake cups. It will puff up while cooking, but does not over flow.

-Cook the cheesecakes for about 35-40 minutes. Pull out of the oven and place on a hot pad to cool for 15 minutes. Transfer the cheesecakes to the fridge and let chill for about 4 hours.

-Serve with a variety of toppings so everyone can enjoy their favorite cheesecake!

Tips:

• Set out chocolate chips, whipped cream, and nuts for toppings
• Use fresh fruit like raspberries and strawberries
• Use orange blossom, blueberry blossom, or raspberry blossom honey for a fruity flavor

Honey Zucchini Muffins

What do you do when you have picky eaters?

I have been finding that kids are not the only picky eaters; adults are picky too! So hiding vegetables in baked goods is the best solution for me! I really love to play with recipes and see what will make things more interesting. I was really surprised how well the zucchini and cranberries went together! I was even more surprised when my picky eaters enjoyed it and gobbled up the whole pan. I hope that this recipe makes it on to your breakfast table; ENJOY!

Ingredients:

½ cup coconut oil (liquefied)

¾ cup of honey

1 cup of applesauce (room temperature works best)

½ cup crushed pecans

½ cup of chopped juice sweetened cranberries

¾ cup of pureed zucchini

1½ cups whole wheat flour

1 Tbsp cinnamon

1 tsp. baking soda

Directions:

Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, applesauce, pecans, cranberries, and zucchini puree until smooth. Then add the flour, cinnamon, and baking soda; mix until everything is mixed together. Line cupcake pans with cupcake liners and spray with your favorite cooking spray; we LOVE using FSC certified baking cups because then you don’t have to spray them. Fill the baking cups with batter a little over half way full; makes about 20 muffins. Place in the oven and cook for 18-20 minutes or until the tooth pick comes out clean, then pull out of the oven and let cool. *Some ovens work differently so make sure to keep an eye on them while they are cooking.

Tips:

• Add ½ cup of shredded carrots in place of the cranberries
• Use ¾ chopped pumpkin seeds in place of the pecans
• Try making bread with this recipe