Honey Desserts

Almond Cheesecake 

Crust:

2/3 c. graham crackers

¼ c. butter

½ c. slivered almonds

¼ c. sugar

 

Filling:

8 oz. cream cheese, softened

3 Tbsp. Cox Honeyland's Cherry Honey

2 eggs

1 c. maraschino cherries

 

Topping:

1 pt. sour cream

¼ c. Cox Honeyland's Cherry Honey

½ tsp. almond extract

Slivered almonds for garnish

Maraschino cherries for garnish

 

Melt butter and mix with crust ingredients. Press mixture into the bottom of the pan. Bake for 6–8 min at 350 °F. Beat cream cheese and sugar until fluffy. Add eggs until creamy and smooth. Stir in cherries. Pour filling into pie crust. Bake for 15 minutes at 350 °F, then reduce heat to 325 °F for 30 minutes.

 

Blueberry Coffee Cake

2 c. blueberries, fresh or frozen

1 Tbsp. all-purpose flour

1/2 c. Cox Honeyland's Honey

2 Tbsp. fresh lemon juice

1 1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 c. Cox Honeyland's Honey

2 eggs

1/4 c. milk

1 tsp. freshly grated lemon peel

1 tsp. vanilla extract

6 Tbsp. butter, melted

1/2 tsp. baking soda

 

Place blueberries in the bottom of a greased 9 inch round cake pan, distribute evenly. Sprinkle with 1 Tbsp. flour. Drizzle with honey and lemon juice. Set aside.

 

In a small bowl, combine 1 ½ cup flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel, and vanilla. Beat with a fork until mixed. Add flour mixture, mix well. Stir in melted butter, mix well. Pour batter over blueberries in the pan, spread evenly to cover. Bake at 350 °F for 30–35 minutes. Cool on a wire rack for 10 minutes. Invert cake onto a large plate and let cool before serving. 

 

Delicate Honey Cake 

½ c. shortening

¼ c. sugar

¾ c. Cox Honeyland's Honey

2 eggs, beaten

½ c. milk

½ tsp. lemon extract

½ tsp. almond flavor

1 ¾ c. flour

2 tsp. baking powder

½ tsp. salt

 

Cream shortening and sugar. Add honey and blend. Add beaten eggs and flavoring. Beat until fluffy. Add sifted dry ingredients alternately with milk. Bake at 325 °F. 

 

Fruit Baklava

2 c. almonds, chopped 

1 c. apples, chopped 

1 c. cranberries, chopped 

2 tsp. ground cinnamon

¼ c. sugar

½ tsp. ground nutmeg

1 ½ c. clarified butter

½ c. Cox Honeyland's Raspberry Honey

1 pkg filo pastry

 

Combine fruit, nuts, and spices in a medium bowl. Reserve ½ cup butter for top and bottom layers. Stir honey into remaining 1 cup butter. Brush the bottom of a 13x9x2 inch pan with butter. Cut filo sheets in half. Cover with waxed paper and damp towel to keep from drying out.

 

Line the pan with 10 sheets of filo, brushing each with butter. Next, layer 1/3 cup mixture after brushing with honey mixture. Brush 2 sheets then fruit and alternate till all fruit is gone. Then add remaining sheets with remaining butter until all filo is used up. With a sharp knife, cut Baklava into diamond shaped pieces, then pour over remaining honey mixture. Bake in preheated oven at 325 °F for 45 minutes. Reduce heat to 275 °F and bake 20 minutes more. Remove from oven and while still hot pour honey syrup over top carefully. 

 

Honey Cheesecake 

Cheesecake:

2 8 oz. pkgs cream cheese

1/3 c. Cox Honeyland's Lemon Creamed Honey

2 eggs

2 egg yolks

1 c. Daisy Sour Cream

1 Tbsp. grated lemon peel

2 tsp. cornstarch

 

Topping:

½ c. Cox Honeyland's Honey

1 Tbsp. lemon juice

1 tsp. cornstarch

½ tsp. grated lemon peel

1/4 tsp. ground cinnamon

½ c. pecan halves

Kiwi, Strawberries, Mandarin Oranges, etc. for garnish

 

Crust:

2 c. graham cracker crumbs

½ c. butter, melted

1 tsp. cinnamon

1/3 c. Cox Honeyland's Honey

 

 

Beat cream cheese and honey until smooth. Add eggs and yolks and beat until mixed. Add remaining ingredients and blend until smooth. Place prepared crust into a spring-form pan. Bake at 350 °F for 55 minutes or until set. Chill.

 

Combine all topping ingredients except nuts and fruits in a saucepan. Bring to a boil and stir for one minute. Stir in pecans and cook for one minute. Remove from heat. When completely cool, place fruit in rings over top of cheesecake. Cover with pecan topping mixture. Serve.

 

Honey Chocolate Cake

2 c. sifted cake flour

1 ½ tsp. baking soda

½ c. shortening

1 ¼ c. Cox Honeyland's Honey

1 tsp. salt

2/3 c. water

1 tsp. vanilla

2 eggs

2 ½ squares unsweetened chocolate, melted

 

Mix shortening until softened. Sift flour, baking soda, and salt three times. Sift dry ingredients into shortening. Mix honey, water, and vanilla in a small bowl. Add ½ cup of the liquid and the eggs. Mix until all flour is dampened, then beat for one minute. Add remaining liquid and melted chocolate. Blend and beat two minutes longer. (Count actual beating time or count strokes—allow about 150 strokes per minute) Batter will be thin. Scrape bowl and spoon often. Pour the batter into a loaf pan, a cupcake tin, or two round 9 inch layer pans. Bake the loaf for about 40 minutes at 350 °F. Bake for about 30 minutes for layer cakes. Bake for 15–20 minutes for cupcakes. 

 

Honey Chocolate Frosting

½ c. sugar

¼ c. butter

¼ c. light cream

¼ c. Cox Honeyland's Honey

¼ tsp. salt

2 ½ squares unsweetened chocolate, cut into small pieces

2 egg yolks, beaten

 

Combine sugar, butter, cream, honey, salt, and chocolate in the top of a double boiler. Place over boiling water. When chocolate is melted, beat with a rotary beater until blended. Pour a small amount of mixture over egg yolks, stirring vigorously. Return to the double boiler and cook two minutes longer or until mixture thickens slightly, stirring constantly. Remove from hot water, place in a pan of ice water or cracked ice, and beat until it is the right consistency to spread.

 

Honey Form Cake 

2 cakes Fleishman’s yeast

1 Tbsp. sugar

1 c. milk, scalded and cooled

3 c. flour, sifted

½ c. butter

½ c. citron

½ c. raisins

½ c. nuts

½ c. currants

½ c. Cox Honeyland's Honey

½ tsp. salt

3 eggs

½ c. sugar

½ tsp. lemon extract

 

Dissolve yeast and 1 Tbsp. sugar into lukewarm milk. Add 1 ½ cups flour and beat well. Cover and let rise in a warm place for about one hour. Cream butter and add sugar slowly. Add to yeast mixture. Add honey, salt, flavoring, beaten eggs, fruit, and remaining flour. Beat for 10 minutes. Pour into a well-greased pan until halfway full. Cover and let rise until the pan is nearly full. Bake at 350 °F for 45 minutes for two small or one large cake. 

 

Honey Molasses Cakes

½ c. Cox Honeyland's Honey

½ c. sugar

1 c. shortening

1 ½ tsp. baking powder

1/2 tsp. mace

½ c. molasses

½ c. milk

2 eggs, beaten

½ tsp.salt

½ tsp. cinnamon

Enough flour (about 2 c.) to make a good cake batter

 

Bake at 375 °F for 30 minutes.

 

Honey Pumpkin Pie 

Pie:

1 9 inch unbaked pastry shell

1 c. Cox Honeyland's Apple Pecan Creamed Honey

1 c. sour cream

1 ½ c. cooked canned pumpkin

1/4–½ tsp. nutmeg

1–1 1/4 tsp. cinnamon

½ –1 tsp. ginger

1/4–1 tsp. cloves

½ tsp. salt

1 Tbsp. cornstarch

3 eggs, slightly beaten

 

Pecan Topping:

½ c. Cox Honeyland's Cinnamon Creamed Honey

3 Tbsp. butter

1 3/4 c. pecan halves

 

In a large bowl, mix all pie ingredients except eggs. Fold in eggs. Pour into the pastry shell. Bake at 400 °F for 45 minutes or until a knife inserted near the center comes out clean. Note: the larger amounts of spice give you a more spicy pie.

 

For topping: combine honey and butter in a medium saucepan. Cook and stir over medium heat for two minutes or until the mixture is smooth. Add pecans and stir until well coated, then pour on top of the pie. 

 

Also delicious on ice cream or other baked items. 

 

Mini Cherry Cheesecake

Nilla wafers

1 lb. cream cheese 

1/3 c. Cox Honeyland's Cherry Honey

1 egg

1 tsp. vanilla

Maraschino cherries (optional)

 

Place vanilla wafers in a small cupcake liner. Add the cheesecake mixture on top of the wafer and bake for 10 min at 275 °F. Optional: drizzle honey and add maraschino cherries on top once cooled.

 

Recipe is also works with Cox Honeyland's Blueberry Honey or Huckleberry Honey. 

 

Z

1/3 c. butter, softened

1/3 c. Cox Honeyland's Honey

3 ½ c. or 1 lb. pkg sifted powdered sugar

1 tsp. vanilla

½ tsp. salt

Blend butter, honey, salt, and vanilla in a large mixing bowl. Add sugar all at once. Mix together, first with a spoon and then with your hands. Knead in dry ingredients until well blended. Age in the refrigerator for 24 hours. Remove and shape as desired. Decorate with nuts, coconut, etc.