Local, Tupelo, Orange Blossom, Sourwood HoneyAunt Maryellen’s Honey Vinaigrette
 Created by Maryellen Nommensen

2 oz. olive oil
1 oz. rice wine vinegar
¼ t. flavored mustard
2 T. honey
¼ t. dried basil (rub it between your hands to release the flavor)

Almost always there is a jar of this vinaigrette sitting on my counter waiting to dress  the next salad I make.   My favorite salad is 2 hands full of rocket (arugula), ½ cup of garbanzo beans, ½ cup halved cherry tomatoes, and 1 oz. of cubed salami, topped with the above vinaigrette….Yum!

Applesauce Cake

Makes 12 servings

  • 1/2 cup butter or margarine, softenedPure, Raw Honey
  • 1 cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice or ginger
  • 1 cup unsweetened applesauce

Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add egg and vanilla; mix well. Combine dry ingredients in medium bowl. Add remaining flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Pour batter into greased 13x9x2-inch pan. Bake at 325°F for 35 minutes or until wooden pick inserted near center comes out clean.

Honey Peanut Butter Chocolate Chip Cookies
1/2 cup shortening
1/2 cup honey
1/2 cup brown sugar, firmly packed
1 egg
1/2 cup peanut butter
1/2 teaspoon salt
1 1/4 cups flour
1/2 teaspoon baking soda
Chocolate chips (as much as you like)

Cream shortening, honey, and sugar together until light and fluffy. Add well beaten egg. Add peanut butter and salt.  Stir in flour and baking soda sifted together and mix well.  From into small balls of dough.  Place upon greased cookie sheet.  Bake at 350 degrees for 12-15 minutes.