Honey Yogurt Popsicle’s

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Yogurt is such a versatile product; you can use it in so many recipes and in so many ways. Another favorite recipe at The Honey Cottage is honey yogurt pops. They are great for the summer time; and are perfect for any time of day! These also work really well for on the go people and families. Whether it is for breakfast, snack, or just because; these tasty treats hit the spot. This is also an amazing way to try different raw honeys and flavor combinations with fruit. We really like using blueberry blossom, cranberry blossom, and Honey Dew honey. The whipped honeys from Honeyville are also a fun way to mix this recipe up!

Ingredients-

1 ½ cups whole milk yogurt

1 ½ Tbsp. honey

½ cup of fresh fruit

Directions-

Place the 1 ½ cups of yogurt in a bowl and drizzle the 1 ½ Tbsp. of honey on top. Next, mix it together until thoroughly mixed (a blender can also be used to make it easier). Then add the ½ cup of fruit into the yogurt and mix together. Using a popsicle mold; fill carefully to the top making sure to leave enough room for the tops to fit without the yogurt spilling out. Put in the freezer for about 6-8 hours; depending on the size of the molds. Any leftover yogurt can be saved for the next batch or eaten with granola. ENJOY!

Tips-

-Use Honeyville whipped honeys to add an extra flavor; our favorite is the lemon whipped honey with diced peaches (Pictured at the top)

-Puree the fruit you are going to use to add some fun color

-Add 2 tsp. of wheat grass powder to the mix for added vitamins

-Use ice trays and popsicle sticks for smaller servings

 

Apricot Ambrosia Honey Ham

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Don’t you just love a product that can be used in many different ways? So do we! At The Honey Cottage we are absolutely in LOVE with Honeyville! They make whipped honeys and honey syrups that are so versatile you will want one of each in your cupboard and fridge. You can use the whipped honeys in teas and coffee, on breakfast pastries, and on different meats. The honey syrup is not just syrup it can also be used as a sauce for meats, desserts, or on breakfast favorites. Our favorite basic recipe is apricot ambrosia honey ham; perfect for everyday or holidays!

Apricot ambrosia honey ham;

1- Any size ham

1-cup of water

1- Can pineapple rings in 100% pineapple juice

Orange juice or Pineapple juice (optional)

Tooth picks

1-2 cups Honeyville Apricot ambrosia honey syrup, depending on the size of ham

Directions:

Pre-heat the oven to 350 degrees Fahrenheit. Take the ham out of the package and give it a good rinse. Place the ham in a deep baking dish, put several pineapple rings around the ham and place a tooth pick through it to hold it in place, drizzle some pineapple juice on top of it, then add the cup of water, and wrap with foil. The ham will cook about 15 minutes per pound; fully cook the ham to an internal temperature of 160 degrees Fahrenheit. Slice up the ham and top with the apricot ambrosia honey so it has a few minutes to soak in and serve.

Tips: The last 30 minutes of cooking take the Apricot ambrosia honey syrup and cover the ham. Place the foil back on and cook it for the last 30 minutes or until the ham has an internal temperature of 160 degrees Fahrenheit. You can lightly warm up the honey syrup to drizzle on the ham. Lastly, cloves and cherries can be added to the ham. It is all up to what you prefer. ENJOY!!!

Honey Crepes

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Do you have a fond memory of a particular meal? Mine was when I was in school and we had to make a recipe from a country that we were studying. Then we got to try everyone else’s food from their country; the people who had France did crepes! Oh…my…goodness they were amazing and not something you easily forget. My struggle came in when I found out I could not have soy. One of my favorite ways to top crepes is with a hazelnut spread. Finally, I recently found a spread that has sunflower oil instead; so now the house is filled with crepes!!

Here is how honey crepes are made;

½ cup of milk

½ cup of water

2 eggs

¼ teaspoon of salt

2 Tbsp. of melted butter

1 tsp. Vanilla

¼ cup Honey

1 cup of flour

Mix together the milk, water, eggs, salt, butter, and the vanilla. Next, sift in the flour; doing it a small amount at a time will prevent lumps from happening. Finally, mix in the honey, I have found it mixes in better and does not crystallize from the cold ingredients. Using a small circle frying pan; spray the pan with your favorite cooking spray and turn on the heat to about a medium heat. Using a measuring cup; pour a little less than a ¼ cup of the batter into the pan. Move the batter around the pan until it evenly covers the surface; place back on the burner. Once the outer two inches look dry, flip it over by placing a spatula under the edges to loosen the crepe and then slide the spatula directly under. This recipe makes about 12 crepes.

HINT: The batter can also be made using a blender; place all liquid ingredients in the blender first, then add the sifted flour in and blend it up.

Topping the crepes: Oh man there is so many ways you can top these crepes, here are some of our favorites;

-Eggs and cheese; can even add your favorite breakfast meat for a hearty breakfast

-Fresh fruit, honey, and whip cream

-Any of the Honeyville whipped honeys work well with this recipe

-Hazelnut spread with whip cream

– They are even really good to just eat by themselves or drizzle honey on

From our bee hive to yours,

Queen Bee

 

Caramel and Chocolate Honey popcorn

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At The Honey Cottage we are all about experimenting with honey to make things taste bee-licious! I FINALLY figured out how to make one of my favorite foods; caramel and chocolate popcorn. I don’t know why I did not think of it sooner, but I used one of our favorite products from the shop. Honeyville makes whipped honey and adds the most amazing flavors to make your food pop! I have been very frustrated for a while looking at the different products in the grocery store and finding nothing but junk. I am so happy to say the simplicity of the ingredients in Honeyville is what makes me so happy to share this product. I make my popcorn from scratch on the stove; it is not hard and it turns out yummy every time.

Caramel and chocolate popcorn

For the popcorn;

2 Tablespoons of coconut oil

¾ cup popcorn kernals

Salt to taste

Place a 6 quart sauce pan on the stove and turn on the heat to high; have a lid ready on the side. Place the 2 Tablespoons of coconut oil in the pan and let melt, place the ¾ cup of popcorn kernels in the oil, and put the lid on. Give a good shake to make sure all the kernels are coated with oil. Wait until you see the first kernels of popcorn pop, and then shake the pan. Continue shaking the pan (to prevent burning), turn off the heat when the popping speed of the popcorn slows down and let sit for 30 seconds. Take off the lid and place in a bowl; salt to taste.

Warm up the Honeyville whipped caramel sauce and the chocolate buzz honey fudge sauce in a pan of water. Do not let it come to a boil!! Just warm enough to get it to drizzle on the popcorn. I used about 1 ½ Tablespoons of both, but you can add more or less depending on your taste buds. Bee prepared it gets sticky, but the flavor is amazing and is so worth it!!

From our bee hive to yours,

Queen Bee