Recipe: Honey Gingerbread Cookies

Ginger Bread

3 cups flour, sifted

1/2 cup sugar

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 tsp powdered ginger

1/2 tsp powdered cloves

1/2 tsp powdered nutmeg

1/2 pound butter

1/2 cup honey

Preheat oven to 350 degrees. Sift flour, sugar, baking soda, cinnamon, ginger, cloves and nutmeg together.

Cut butter into small pieces. Work butter into dry ingredients with pastry cutter or with fingers. When blended throughly, add honey and stir until completely blended.

Refrigerate dough for a minimum of 1 hour.

Roll dough out to 1/8 inch thickness on a floured board. Cut into shapes with cookie cutters of your choice. Bake for 12-15 minutes on a cookie sheet.

Let cool for one minute on cookie sheet, then cool completely on cookie racks.

Adapted from The Pooh Cook Book (Inspired by Winnie-the-Pooh) by Virginia H. Ellison, E.P. Dutton & Co. Inc, 1969. Click here to find this book on

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Featured Recipe: Honey Butter

Honey Comb

Honey is a great ingredient to use in cooking as a sweetener and sometimes as a replacement for sugar. With all the great recipes out there that use honey, we’ve decided to feature a honey recipe each month on our blog.

For our first recipe, we’re keeping it simple…

Honey Butter

1/2 cup butter

1/4 to 1/2 cup honey (to taste)

Blend ingredients in a food processor until smooth. Refrigerate until firm.

Honey Butter tastes great on muffins, scones, pancakes, and banana nut bread. To make your Honey Butter extra special, check out these Food Network recipes:

Cinnamon Honey Butter

Orange Honey Butter (and Blue Corn Pancakes)

Blueberry Honey Butter (and Grilled CornMuffins)

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Featured Recipe: Honey Berry Smoothie

1/2 cup orange juice

Berry Smoothie

1/2 cup banana, sliced

1/4 cup frozen mixed berries (your choice of strawberries, raspberries, blackberries, or blueberries)

1/2 cup plain yogurt

2 tablespoons honey (or to taste)

Place all ingredients in a blender and blend until smooth. Yields 1-2 servings.

Adapted from recipe found in Honey: A Connoisseur’s Guide with Recipes by Gene Option (Ten Speed Press; 2000). To find more great honey recipes and read more about honey, check out this book on And find more great honey smoothie recipes by checking out Smoothie Web.

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Cook up a Buzz Worthy Bunch of Carrots

Recipe: Honey Roasted Beets & Carrot

Beets & Carrots


1 pound new or baby carrots with tops
1 pound baby beets
2 teaspoons olive oil
3 tablespoons coconut oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 small onion, finely chopped
2 tablespoons bourbon
2 tablespoons organic honey
1 tablespoon water

Place a small roasting pan in oven and preheat oven and pan to 500°.

Cut greens off top carrots, leaving 1 inch of greenery on each carrot.

Cut greens and root off beets, slice into 1 or 2 inch slices.

Chop onion finely.

Stir together olive oil and 1 Tbsp coconut oil in preheated pan. Add carrots, beets, salt, and pepper; toss to coat. Bake 10 minutes.

In a small saucepan melt remaining 2 Tbsp. coconut oil over medium-high heat. Add onion; sauté 1 minute.

Remove from heat.

Stir in bourbon, honey and water.

Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium. Cook until mixture is reduced to a thin syrup.

Pour syrup over carrots; toss to coat. Bake 8 minutes or until carrots are crisp-tender.


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Strawberry and Honey Sorbet

Serves 2 to 4

1 pint (16 ounces) strawberries, hulled and quartered
1/4 cup honey
1 tablespoon vodka (or flavored liqueur of choice), optional
Juice from one lemon

Place the strawberries in a blender and puree until very smooth. Push the puree through a fine mesh sieve to remove some of the seeds. Whisk in the honey, vodka, and lemon juice. (You want this to be on the sweet side since freezing will dull the flavor.) Cover and chill the mixture.

Once the strawberry mixture is completely chilled, pour into the ice cream maker and freeze according to manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours to continue firming up.

Note: the vodka helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.

Recipe Originally Posted on