Cooking With Honey- by Ann Harman


A fruit soup, chilled, is refreshing on a hot day. The same soup, served piping hot, is welcome on a frigid Winter day.
  • 2 pounds fresh pears (Canned pears can be used)
  • 4 cups water
  • ⅛ teaspoon crushed anise seed
  • 1 stick cinnamon
  • ½ cup honey (use slight less with canned fruit)
  • ¼ cup raisins
  • ¼ cup medium sweet sherry, brandy, Madeira or mead
Cook pears in the water with cinnamon stick and anise until pears are soft. Remove cinnamon stick and put pear mixture through food mill to remove peel and cores. Add honey, stirring until dissolved. Chill to serve cold. Soak raisins in wine or brandy and put on top of soup just before serving.  Serves four.
Kitchen Creations With Honey
Harman and Miner


  • 1½ cups honey
  • 1 cup pumpkin
  • ⅝ cup cooking oil
  • 2 eggs
  • 2¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
Heat oven to 350°F. Grease (not oil) and flour bottom only of 9”X5” loaf pan. In a large bowl blend first four ingredients. Beat one minute at medium speed. Add remaining ingredients. Blend at low speed until moistened. Beat one minute at medium speed. Pour batter into loaf pan. Bake at 350°F for 50 minutes. Cool five minutes, remove from pan. Cool completely.
Ontario Honey Recipe Book


Use this delicious version of cranberry sauce the holiday dinners.
  • 2 cups fresh cranberries
  • 2 tart apples, peeled if desired, cut in 1/3 inch slices
  • 1 cup chopped onion
  • ¹/³ cup olive oil
  • ¹/³ cup honey
  • 4 teaspoons red wine vinegar
  • ¼ teaspoon ground ginger
  • ¼teaspoon ground cinnamon
  • freshly ground black pepper
In medium saucepan stir all ingredients. Heat to a boil. Lower heat, cover, and simmer 15 minutes, stirring occasionally. Cool and refrigerate. Makes four cups.
National Honey Board

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