This recipe came from the Taste of Home website.  I omitted the walnuts when I made this.  The caramels are very viscous and will eventually melt together so paper between them is important.  You get a nice honey flavor on the front-end.  Recommend!! Ingredients 1 teaspoon plus 1/4 cup butter, divided 1 cup heavy whipping cream 1 cup honey 1/2 cup sugar 1 cup chopped walnuts 1 teaspoon vanilla extract Directions 1. Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. 2. In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until…

Juice of 1 lemon (2-3 tbsp) 1 tbsp Justman Honey 1 c. powdered sugar Mix together and pour!

I stumbled on this one myself when I was making homemade marshmallows using this Food.com recipe and found myself short on corn syrup. Remembering the chemical composition of honey and corn syrup are very close (which is why corn syrup is used to adulterate honey!) I replaced half of the corn syrup with raw honey. The result was a marshmallow with a nice honey flavor, especially at the end. Must try this! For fun we added some food coloring and got a nice purple marshmallow. 2 1/2 tbsp unflavored gelatin 1/2 c. cold water 1 1/2 c. granulated sugar 1/2 c. light corn syrup 1/2 c. Justman Honey 1/4 tsp.…

I found this recipe at the Cupcake Project here I used this frosting on the honey sugar cookies to give them a bit more sweetness. I find myself eating this frosting raw. The sour cream adds a wonderful flavor to it. Again, the honey flavor is subtle. Yield: Enough frosting to cover 12 cupcakes with a small swirl Ingredients 1/2 cup unsalted butter, room temperature 2 cups powdered sugar 1/4 cup honey 1/4 cup full-fat sour cream Instructions In a medium-sized mixing bowl, beat butter for three minutes with an electric mixer on high speed until light and fluffy. Mix in powdered sugar a little bit at a time until…

I found this recipe on Bakingblonde’s webblog here and decided to try it out. I found these to be very delicious and they do seem to stay moist longer due to honey’s hydroscopic properties. The honey flavor is subtle – very nice. Give them a try! I also took her advice and applied some with a honey buttercream frosting (recipe also posted). 1/2 cup butter, softened 1/2 cup honey 1/4 cup sugar 1 1/2 cups flour 1/2 tsp. baking soda 1/8 tsp. salt 1 cup sugar (for rolling) Preheat oven to 300. Line baking sheets with parchment paper. In a mixing bowl combine flour, soda, and salt. Cream together the…

Courtesy of the West Hill Honey Company: Crust: 1 2/3 cup Graham Cracker crumbs 2/3 cup Melted Butter The rest: 2 Beaten Eggs 1 cup (8 oz) Cream Cheese 1/2 cup Honey 1/4 cup Dry Milk Powder 2 tsp Vanilla 2 tsp Lemon Juice Grind graham crackers (uses about one package from box) and mix with melted butter.  Press into metal pie pan and bake at 350° for 5 minutes. Mix up the cream cheese.  Add eggs.  Then mix in the remaining ingredients.  Pour mixture into crust and bake at 375° for 30 minutes.  Refrigerate for 45 minutes before serving.  Top with cherry pie mix.