Honey Divinity

2 egg whites

2 1/2 c. granulated sugar

1/2 c. honey

1/2 c. water

1 tsp. vanilla extract

In mixing bowl, beat egg whites until stiff peaks form.  Set aside.  Heat sugar, honey and water in large saucepan until syrup reaches 230F.

Divide syrup, pouring half into egg whites and returning remainder of syrup to stovetop.  While beating egg white and syrup mixture on high, continue to cook remaining syrup to 260F. 

Once syrup reaches desired temperature, stop mixing egg white/syrup, add vanilla extract to egg white/syrup mixture, then add remaining syrup mixture.  Continue to mix on high until divinity begins to loose its glossy sheen.  Quickly drop by teaspoon-full onto sheets of waxed paper and allow to set-up.  If candy does not retain a fluffy appearance, return to pan and continue to mix.


Honey Baklava

1 lb. chopped mixed nuts

1 tsp. ground cinnamon

1/8 tsp. nutmeg

1  (16oz.) package phyllo dough

1 c. butter, melted

1 c. white sugar

1 c. water

1/2 c. honey

1 tsp. vanilla extract

1 tsp. grated lemon zest

Preheat over in 350F.  Butter a 9x13 inch baking dish.

Toss together cinnamon, nutmeg and nuts.  Unroll phyllo and cut whole stack in half to fit the dish.  Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

Place 8 sheets of phyllo in the bottom of the prepared dish.  Brush generously with butter.  Sprinkle 2-3 tablespoons of nut mixture on top.  Repeat, layering with 2 sheets of phyllo until all ingredients are used.  Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) cut diagonally to make 36 diamond shapes.

Bake in preheated oven 50 minutes, until golden and crisp.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.  Stir in honey, vanilla and lemon zest.  Reduce heat and simmer 20 minutes.

Remove baklava from the oven and immediately spoon the syrup over it.  Let cool completely before serving.  Store uncovered.  Makes 36 servings.



Peanut Butter & Honey Fudge

1/4 c. honey

3 c. granulated sugar

1 c. whipping cream

1 tsp. vanilla extract

1 cup chunky peanut butter

Boil honey, sugar and cream to a soft-ball stage.  Remove from heat and stir in vanilla and peanut butter until well mixed.  Pour into a 9x9-inch buttered pan.  When cool, cut into squares and store in a cool place.


Honey Pecan Pie

1 c. pecans, chopped or halved

3 eggs, beaten well (but not foamy)

1 c. honey, light liquid

1 tsp. vanilla extract

4 Tbsp. butter (melted and cooled slightly)

1/2 tsp. salt

9-inch pastry crust


Line pie plate with 9-inch pastry crust and flute edges.  Sprinkle the pastry with the pecans.  Prepare filling by combining remaining ingredients.  Slowly pour filling over pecans.  Bake first for 10 minutes at 450, then lower oven temperature to 325 and bake for 25-35 minutes.



Homemade Honey Ice Cream

Recipe is for 1 1/2 gallon ice cream freezer

1 gallon milk (2% or whole), divided

1 3/4 c. sugar

1 Tbsp. flour

1 Tbsp. cornstarch

2 Cups Honey (Darker honey gives stronger flavor)

2 1/2 TBS Vanilla Extract

1 Pint of Half & Half

1/2 pint of Whipping Cream


Combine sugar, flour, cornstarch and 2 c. milk in large saucepan and heat, stirring regularly, until thick.  Refrigerate overnight.

Once chilled, add honey, vanilla extract, half & half and whipping cream.  Mix well.

Pour mixture into ice cream freezer and top off with remaining milk.  Follow the manufacturer's instructions to freeze the ice cream.